Romano Risotto with Radishes

(about 4 servings)

One of my favorite recipe sites is Epicurious, from Condé Nast. It contains recipes from numerous Random House cookbooks, Bon Appétit, Self, and the defunct magazines, Gourmet and House & Garden. Many of these recipes have been tested and the comments left by readers contain a wealth of information.

I especially love their Advanced Recipe Search. The other day I did a search for rice and romano cheese and this interesting recipe turned up; "Romano Risotto with Radishes".

The sharp radishes are quite lovely with the creamy rice.

recipe, adapted from Epicurious
risotto

2 tbsp butter

2 cloves garlic, minced
1 medium yellow onion, finely chopped
1 1/3 cups arborio rice
1 cup dry white wine.
4-5 cups vegetable or chicken broth, heated
3/4 cup grated Pecorino Romano
salt and freshly ground pepper, to taste

Melt the butter in a pot (I like using a small wok for this) and add the garlic and onion. Saute over low heat until the onions are soft. Stir in the rice and cook for about a minute.

Pour in 1/2 cup of wine and cook, stirring until most of the liquid has absorbed into the rice, then add the other 1/2 cup.

When all the wine is absorbed, add the vegetable or chicken broth 1/2 cup at a time until the risotto is tender and creamy with a slight bite. Lately I have been leaving it a bit on the "wet" side because the rice will continue to absorb the broth and thicken until it's served. If I've used up all of the broth and it could use a bit more liquid, I usually add a splash of wine, but water will do. :)

Remove from heat, stir in the cheese and check and adjust the seasoning with salt and pepper, if needed. Mine didn't need any as the broth I used was well seasoned.

radishes

1 tbsp white wine vinegar
1 tbsp olive oil

6-8 radishes, julienned, grated, chopped or sliced (whichever is easiest for you)
salt and freshly ground pepper to taste

1 tbsp finely sliced green onion

In a small bowl combine the vinegar, oil  and radishes. Toss and adjust the seasoning with salt and pepper.

Place the radish mixture over the cooked risotto. Sprinkle with the green onions and serve immediately.

Rice With Parsley

(3-4 servings)

For many years fluffy rice eluded me. At some point I wandered down the wrong path thinking I had to rinse the rice in several changes of water first. Yet, I kept ending up with a gloppy mess in my pot. So I stuck to creamy risottos; I always managed to get those right.

One day I just followed the directions on the back of the package which didn't recommend rinsing at all. Duh! I ended up with a pot of perfectly cooked rice. To this day it amazes me I managed to turn something so simple into something so complicated.

2 tsp butter
1 cup raw long grain white rice
1 3/4 cups chicken broth
2 tbsp chopped fresh parsley

Place a pot with a tight fitting lid over a medium flame. Add the butter and when it begins to brown, remove the pot from the stove. Stir in the rice, chicken broth and parsley.

Return the pot to the stove, increase the flame and heat up the mixture. When it just begins to boil, turn the flame to low and cover the pot. Allow to cook undisturbed (no peeking) for 20 minutes.

Turn off the flame. Remove the lid and fluff up the rice with a fork. Cover again and allow to sit another 5 minutes.

Fluff up the rice with a fork once more and serve.

Chicken Fried Rice

(3-4 servings)

Here's another fried rice recipe. I can't seem to get enough of them lately. This one contains tasty strips of browned chicken breast and a slightly higher proportion of veggies to rice. Yum!

Although it appears this recipe contains a ton of steps, this meal only took me about 25-30 minutes to prepare from start to finish!

chicken

1 egg white, reserve the yolk

2 tsp soy sauce

2 tsp rice wine

1 small chicken breast, about 3/4 lb.

fried rice

about 2 tbsp oil (split) for frying, such as coconut oil

2 carrots

1 red bell pepper

3-4 cloves garlic, minced

1 tbsp fresh ginger, minced

1 small broccoli crown

2 1/2 cups cooked rice
1 tsp hot chili sauce, give or take (to taste, optional)
1 egg plus the reserved egg yolk, beaten
1-2 tbsp soy sauce

2 green onions, sliced
2 tbsp fresh cilantro, chopped

Whisk together the egg white, soy sauce and rice wine in a bowl large enough to hold the chicken. Set aside.

Slice the chicken breast (across the grain) into thin slices and add to the egg white mixture. Toss until the chicken is evenly coated. Set aside while you prepare the vegetables.

Wash, scrape, then slice the carrots into thin rounds. Set aside.

Wash, and remove the stem and seeds from the bell pepper. Cut into small dice. Set Aside

Wash and cut the broccoli into small florets. Set aside.

Heat 2-3 teaspoons of oil in a large non-stick skillet or wok. When the oil is nice and hot, drop in the chicken pieces. Fry them until they are golden brown. When they are done, place them onto a plate and cover loosely.

Lower the heat and add another teaspoon of oil to the skillet. Add the carrots and fry them for about a minute. Stir in the red bell pepper, garlic and ginger. Saute for another minute then add the broccoli. Saute the mixture until the broccoli heats up. Place them into a large bowl and wipe out the skillet or wok. At this point the vegetables will be under-cooked and crunchy.  They will continue to cook in the bowl as they steam, and later on you will return them to the skillet or wok with the rice mixture where they will continue to cook further. At this point you just want to heat them up and get them started.

Add about 2 teaspoons of oil to the skillet or wok. Set the flame to medium and when the oil is hot add the rice. Fry the rice until it begins to dry out a bit. This will happen quickly if the rice is a day or two old. If you cooked the rice the same day it will be moister. You might have to lower the flame somewhat to keep it from burning. Cook and stir the rice until it stops steaming and most of the moisture has evaporated (the vegetables will moisten things up again).

If you are using a hot sauce, stir it into the rice now. When it's evenly combined, make a well in the center and pour the beaten eggs there. Using a wooden spoon scramble them and mix them evenly into the fried rice. Stir in the reserved vegetables. Sprinkle the soy sauce over the vegetables and rice. Increase the flame and continue to cook while stirring, until the mixture is hot and the vegetables are done to your liking. I like mine with a bit of crunch.

Stir in the chicken you have set aside and cook just long enough for it to heat through. Remove from heat and stir in the green onions and cilantro. Serve.

Vegetable Fried Rice

(4 servings)

The last time I spoke with my sister, she mentioned she likes to make fried rice. What she described sounded delicious and I realized I couldn't remember the last time I made any. Fried rice is terrific when you think about it. It's economical, easy to make and a great way to use up leftovers for a really tasty meal.

There are a few things which come to mind when making fried rice. Vegetables are best cut into similar sizes for even cooking. Leftover rice from a day or two ago is ideal because it's drier, however you can use rice made on the same day. Just fry it a bit longer until most of the extra moisture has evaporated.

2 tbsp oil (I used coconut oil)
1 tbsp fresh ginger, finely minced
3-4 cloves garlic, pressed or finely minced
1 red bell pepper, cut into small dice
1/2 cup frozen corn
1/2 cup frozen peas
2 cups bean sprouts
2 - 2 1/2 cups cooked (and cooled) rice
1 tsp or more, hot chili sauce (optional)
2 eggs, beaten
2 tbsp soy sauce, or to taste
2-3 green onions, sliced

Heat half of the oil in a large non-stick skillet or wok over medium-low heat. Stir in the ginger and garlic and fry for 30 seconds or so. Stir in the red pepper and saute for about 30 seconds. Stir in the corn and peas and cook for about 1 minute. Stir in the bean sprouts.

When the sprouts just begin to wilt, remove from heat and place the vegetables into a large bowl. The vegetables will be under-cooked and crunchy.  They will continue to cook in the bowl as they steam and when the rice is fried you will return them to the skillet or wok where they will cook further. At this point you just want to heat them up.

Wipe out the skillet and add the remaining tablespoon of oil. Set the flame to medium and when the oil is hot add the rice. Saute the rice until it begins to dry out a bit. This will happen quickly of the rice is a day or two old. If you cooked the rice earlier in the day it will be moister. You might have to lower the flame somewhat to keep it from burning. Cook and stir the rice until it stops steaming and most of the moisture has evaporated.

If you are using a hot sauce, stir it into the rice now. When it's evenly combined, make a well in the center and pour the beaten eggs there. Using a wooden spoon scramble them and mix them evenly into the fried rice. Stir in the reserved vegetables. Sprinkle the soy sauce over the vegetables and rice. Increase the flame and continue to cook while stirring, until the mixture is hot and the vegetables are done to your liking.

Remove from heat and fold in the green onions. Serve.

Brown Rice Pudding with Dates, Almonds & Blueberries

(3-4 servings)

Last night after work I dropped by the market to pick up a few things.  A huge barrel of short grain brown rice caught my eye in the bulk food section. Rice pudding came to mind immediately. I hadn't made it in months and suddenly I was craving it.

I sweetened this rice pudding with dates. Start off with the lesser amount and add a bit more later if it isn't sweet enough.

1/2 cup sliced almonds
1 cup water
a pinch of salt
3/4 cup raw short grain brown rice
1/3 - 1/2 cup chopped dates
1 1/2 - 1 3/4 cups milk or almond milk
1/4 tsp ground cinnamon
2 tbsp whole flaxseed, optional
1/2 tsp finely grated fresh lemon zest

fresh blueberries for serving

Lightly toast the almonds. Set aside and cool.

Bring the water and salt to a boil in a saucepan with a lid. Stir in the rice and simmer gently uncovered for about 10 minutes. Stir in 1/3 cup chopped dates. Continue to simmer uncovered for another 4-5 minutes.

Pour in 1 1/2 cups milk and add the cinnamon. Return the mixture to a light simmer. Taste the liquid and add the extra dates at this point if you prefer your rice pudding sweeter. Cover the saucepan and lower the flame to the lowest setting. Cook for about 20-25 minutes or until the rice is tender with a small bite to it.

Remove the lid. Stir in the remaining milk, flaxseed and lemon zest. Turn off the heat and cover the pot. Allow to sit for about 15 - 20 minutes. Most of the remaining liquid will have absorbed into the rice. Stir in the toasted almonds, reserving some for garnish. If the pudding seems too thick, stir in additional milk or water.

Serve warm or at room temperature with the blueberries.

Stuffed Zucchini

(4 servings)

This tasty Mediterranean dish is often made with lamb or beef. I used ground turkey thighs this time and thought they were quite good.  This entire recipe calls for only half a pound of meat!

3 medium zucchini, about 2 1/2 lbs

1/2 lb ground turkey, lamb or beef
1/2 cup raw long grain rice
2 tbsp currants
2 tbsp fresh dill, chopped or 2 tsp dried dill
2 tbsp fresh mint, chopped or 2 tsp dried mint
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp freshly cracked black pepper
1 tbsp concentrated tomato paste

1 tbsp olive oil
2 tsp garlic, minced
1 small yellow onion, chopped
1 28oz can diced tomatoes
1 tbsp concentrated tomato paste
1 tbsp fresh chopped mint or 1 tsp dried mint
2 cups chicken broth or beef broth if using beef or lamb
salt and freshly cracked pepper, to taste


Wash the zucchini and cut each one into 3 or 4 sections. Using a melon scoop, scoop out the insides of each section leaving a "floor" in each one. You will end up with little zucchini "cups". Reserve the pulp for another use (I will post a recipe tomorrow). Set aside.

Combine the ground meat, rice, currants, dill, mint, salt, cardamom, allspice, pepper and tomato paste until well mixed.

Fill the hollowed out zucchini loosely with the meat mixture; the rice will expand during cooking and if the filling is too tight, the zucchini containers will burst.

Heat the olive oil in a heavy pot with a tight fitting container. Add the garlic and saute for a minute or so, then add the onion. Saute the mixture until the onion has softened and becomes translucent. Stir in the tomatoes, tomato paste and mint.

Place the stuffed zucchini in the pot with the tops facing up. Distribute the tomato mixture evenly around the zucchini.

Pour in the broth and cover the pot. Simmer over low heat for about an hour or until the meat and rice are cooked.

Remove the zucchini from the pot and increase the heat. Briskly cook the tomato mixture until the liquid has reduced by about half; about 10 minutes. Taste the sauce for seasoning and add salt and pepper, if needed. Return the zucchini briefly to the pot to reheat, then serve.

Tuna Rice Salad

(4 servings)

If you are looking for alternatives to potato and pasta salads, consider making a rice salad. In addition to being a nice change, they are relatively easy to make and will keep refrigerated for a couple of days.

5-6 cups lightly salted water
1 cup white long grain rice
1 5oz tin tuna packed in water, drained and flaked
3-4 small dill pickles, diced
1/4 large red onion, diced
2 tbsp fresh dill, chopped
2 tbsp pimentos, chopped
2 tbsp olive oil
1 lemon
freshly ground black pepper, to taste
salt, if needed

Bring about 5 -6 cups of lightly salted water to a boil. Stir in the rice and simmer for about 10-15 minutes or until the rice is tender.

Rinse the rice under cold water and drain. Place into a salad bowl.

Add the tuna, pickles, red onion, dill and pimentos. Drizzle the olive oil over the mixture and squeeze the juice from half a lemon to start. Grind pepper over everything and toss.

Check and adjust the seasoning as you toss the salad, adding more lemon juice, ground pepper or chopped dill, as needed.  I usually don't add more salt because the rice was simmered in salted water and pickles are usually salty as well, but check just in case.

This salad will keep refrigerated for a few days, just bring to room temperature and fluff up with a fork.

Red Wine Risotto

(3-4 servings)

It's been damp and cold the past few days so I picked the last of my pomegranates this weekend. The crop was rather small this year, primarily because of the severe drought we've had. Nonetheless I was thrilled to harvest anything at all. I have been snacking on my precious pomegranates over the course of a few weeks now and sadly this will be it until next year.

Although I fired up the furnace yesterday, my feet have been cold despite the two layers of socks as well as slippers I have been wearing around the house.I finally drew a hot bath and spent nearly an hour in the tub thawing out and reading. By the time I was dressed I didn't feel like making muffins as I'd planned on for today. No, my thoughts were on lunch and all I could think about was risotto. Determined to stay inside where it was toasty and warm, I used what I had on hand, resulting in this tasty red wine risotto.

2 tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
1 1/2 cups Arborio rice
2 cups dry red wine
2 1/2 - 3 cups beef broth, heated and kept warm
1 cup small frozen peas
1/4 cup half and half
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
salt and freshly cracked pepper, to taste

Set a large skillet over a medium-low flame and melt the butter. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently, saute them until they become translucent.

Stir in the rice and cook for another 2 minutes or so, then stir in 1/2 cup of wine. When most of the wine has been absorbed into the rice, add more wine, half a cup at a time, each time stirring it into the rice until it's been absorbed. Continue to add the wine until it's used up, followed by the beef broth (1/2 cup at a time). When you have about 2 cups of broth remaining, start checking the rice to see how tender it is. When the risotto is ready it will be tender and creamy on the outside with a slight "bite" to the centre. This usually takes about 25-35 minutes.

When the rice is close to being done, stir in the frozen peas. Cook for a few minutes until they have heated through. Stir in the half and half as well as the Parmesan cheese. Check and adjust the seasoning with salt and pepper, if needed.

To serve, sprinkle with the reserved cheese and dust with more cracked pepper if desired.

Note: You might have a small amount of broth left or you might need more liquid. If you need more liquid, use more broth if you have it, or use water; either will be fine.

Carrot Risotto with Peas

(about 4 servings)

This is probably the best risotto I have made yet. It was so good! Beautiful colours and bursting with flavour!

I used mostly carrot juice, some wine and a small amount tangerine juice. I planned on adding both lemon juice and cumin for Moroccan flavours, but changed my mind at the last minute. I'm glad I did, the tangerine juice was interesting, giving this dish an unexpected dimension. I still added a small amount of Harissa for a touch of heat which offset some of the sweetness nicely.

The peas were added primarily for their colour. They were quite tasty here.

1 tbsp butter
1 clove garlic, minced
1 large sweet onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 - 4 1/2 cups carrot juice, heated
1/3 cup tangerine or orange juice
salt and freshly ground pepper to taste
1/2 tsp Harissa, or hot sauce
1/2 cup freshly grated Parmesan Cheese (reserve a teaspoon or so)
1 1/2 cups frozen baby peas (no need to defrost first)
2 tbsp heavy cream

Melt the butter in a large wok (or skillet) over medium-low heat. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently cook them until they begin to caramelize; about 10-15 minutes.

Stir in the rice and cook for another 2 minutes or so, then stir in the wine. When most of the wine has been absorbed into the rice, begin to add the warmed carrot juice, about 1/2 cup at a time. Cook and stir the mixture until most of the liquid has been absorbed by the rice. Continue to add the carrot juice until the rice is almost ready. It should still have some bite to it. This will probably take 25-30 minutes,

Stir in the tangerine juice. Add salt and pepper to taste, as well as the Harissa. Stir in the cheese and peas. Cook the risotto for another 3-4 minutes or until the peas have heated through and the rice is al dente.

Stir in the cream and serve. Sprinkle with the reserved cheese and dust with cracked pepper if desired.

Beets with Arborio Rice

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(2-3 servings)

It doesn't seem right to call this a risotto, although that's what I had in mind when I made this, but when I was done, beets with rice seemed more appropriate. The rice became almost an afterthought, giving these sweet and earthy beets just enough substance to turn this into a meal.


2 - 2 1/2 cups chicken broth
1 tbsp butter
3/4 cup arborio rice
1 medium sweet onion, chopped
6 small beets
1/2 tsp fresh lemon zest, minced
freshly squeezed juice from 1/2 lemon, or to taste
salt to taste
freshly ground black pepper
1 tbsp fresh dill, chopped
1/4 - 1/2 cup goat cheese, crumbled


Heat the chicken broth, then keep it warm over a low burner.

Melt the butter in a deep skillet and add the rice. Cook for a minute or two, stirring to coat the rice evenly with the butter. Stir in the onion and cook for another 10 to 15 minutes or until the onion is translucent and has begun to brown lightly. You will have to keep stirring the mixture to keep it from burning.

Scrub the beets and remove the tops. It's not necessary to peel them completely. Grate them, then add them to the rice and onion mixture. Cook them for about 5 minutes.

Add the warm chicken broth 1/2 a cup at a time, stirring until the rice has absorbed the liquid. When you have used up about three quarters of the chicken broth, stir in the lemon zest and the lemon juice. Check for seasoning and add the salt and pepper as needed.

Continue adding the chicken broth in small amounts until the rice is al dente. Cover the pot and let it sit for about 3 minutes.

Divide among bowls and garnish with the chopped dill and goat cheese.

Stuffed Acorn Squash

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(2 servings)

Acorn squash always makes me think about fall even though it's available during the summer as well. It's been a long time since I prepared it, I'm not even sure I had any last year. There was a time I brought some home nearly every week. I used to enjoy it baked with maple syrup and butter.

I still prefer it baked, but it's become a meal. This is how I have been preparing it lately, although occasionally half a sour apple will find it's way into the mixture or a bit of chopped celery for the crunch.. it just depends on what I happen to have on hand.

Rice Pudding

(4 servings)

Recently I had a procedure done which left  me eating soft foods for about a week. I made a double batch of this and loved every spoonful.

Vanilla and Cardamon Risotto with Berries

(about 4 servings)

This is a creamy rice pudding I make using the same method for making risotto. As always, I count on a ratio of about 1 rice to 4 parts liquid.

2 tsp butter
3/4 cup Arborio rice
1 tsp ground cardamon
*3 - 3 1/2 cups milk, heated
1-2 tbsp honey, to taste
2 tsp vanilla extract

1 pint (or more) fresh berries



Melt the butter in a non stick skillet over medium-low heat. Add the rice and stir until it's coated with the butter. Stir in the cardamon.

Stir the honey into the warmed milk. Begin adding the milk to the rice, 1/2 cup at a time, stirring until the milk has absorbed into the rice.

*When you get to the last 1/2 cup or so of milk, add the vanilla  to the risotto as well. I sometimes end up using a bit extra milk at this point, depending on how much "bite" is left to the rice. Stir to combine everything well. Turn off the heat and cover the skillet with a tight fitting lid. Allow to sit for about 15 minutes.

Stir and serve warm or allow to cool completely. Top with the berries.

Creamy Butternut Squash and Goat Cheese Risotto

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(4 servings)

Risotto is typically made with a starchy short grain rice such as arborio. Hot broth is added in small amounts and cooked until it's absorbed into the rice, creating a creamy consistency. Usually, you can count on using about 4 cups of broth for every cup of rice.

This isn't a dish you can cover and leave as it requires constant stirring as the liquid is absorbed. It takes about 30-40 minutes to make and the time spent is well worth the result, I think.

4 cups vegetable broth
1 butternut squash (about 1 lb)
2 tsp butter
1 sweet onion, diced
1 clove garlic, minced
1 1/4 cup arborio rice
salt to taste
1/4 tsp freshly ground black pepper
1/2 tsp rubbed sage
1/2 cup dry white wine
about 5 oz soft goat's cheese, (it was a small package, so give or take a bit)

Preheat oven to 375°F.

Cut the squash into quarters and scoop out the seeds. Place on a cookie sheet and bake for about 30 minutes. When they are cool enough to handle, remove the skin and cut into small  1/2 "cubes, (don't worry if the squash seems undercooked in parts). Alternately, you could skip this step and just remove the skin and seeds and shred them. I don't like fighting it out with the tough skin, so I just throw them into the oven to make the removal easier.

Heat the broth and add the squash. Cook for about 5 minutes, then lower the heat to keep hot.

Melt the butter over med-low heat in a non-stick skillet, and add the onion and garlic. Saute until the onion is light brown in colour, about 10 minutes.

Raise the heat to medium and add the rice, salt, pepper and sage. Stir well until the rice is evenly coated with the onion mixture.

Add the wine and stir frequently until most of the liquid is absorbed. Reduce to heat to about medium low and add the broth mixture by the ladle, and continue to cook and stir until the liquid is absorbed after each addition.

When the risotto is practically done, add the goat cheese and stir well. Let the risotto stand for 2-5 minutes, then serve.