Quinoa Vegetable Soup

The snow has been piling up around here, and that generally means one things: comfort food. In an effort to keep things healthy around here, I turned to this soup recipe for something warm, comforting, and most of all - filling!



I didn't have any marjoram (and wasn't about to go out to the store for some), but I found a spice blend in my cabinet that seemed like it would work well. I also used chicken broth, since that's what I had on hand. This is a delicious soup that is so easy to throw together. It's a great way to get in some vegetables and grains, so you can feel a little less guilty about some other comfort foods calling your name!

Quinoa Vegetable Soup
Yield: Approximately 4 quarts
Source: The Gracious Pantry

• 8 cups vegetable broth + 8 cups vegetable broth on reserve
• 2 cups uncooked quinoa (rinsed well, unless you buy pre-rinsed)
• 4 large carrots, peeled and sliced
• 1 small bunch celery, cleaned and sliced
• 1 small head broccoli, washed and chopped
• 2 lbs. mushrooms, washed and sliced
• 1 red onion, peeled and diced
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tsp. thyme
• 2 tsp. celery seed
• 1 tbsp. marjoram
• 2 tbsp. olive oil
• 1 vegetable bouillon cube

Directions

Step 1 – Saute the onions and mushrooms over low-medium heat in the olive oil until the onions are translucent and the mushrooms have completely wilted.

Step 2 – In a large soup pot (a 4 quart pot), combine 8 cups of broth, carrots, celery, broccoli, onion/mushroom mixture, bouillon cube and spices. Bring to a boil.

Step 3 – When the soup is at a full, rolling boil, add the quinoa.

Step 4 – Reduce heat to a simmer. Cook until the vegetables are soft and the quinoa is transparent.

Step 5 – Add extra vegetable broth as needed to maintain a soupy consistency.

Summer Vegetable Gratin

This recipe has been on my "to make" list for, well, two years now! I was finally inspired to make it by the abundance of zucchini from the garden. The original recipe calls for carmelized onions, but my husband isn't a huge fan of them. I decided that I'd swap them out for some bulgur, to add a little whole grain-y goodness to the dish.



We served this with lemon basil chicken. I loved the almost nutty flavor addition from the bulgur. This dish is a great way to use up those delicious garden vegetables!

Summer Vegetable Gratin
Source: Slightly adapted from Cook's Illustrated, July/August 2008
Serves: 6-8 as a side or 4 as a light main dish

• 5 tablespoons extra-virgin olive oil
• 1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
• 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
• 2 teaspoons table salt
• 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
• 3/4 teaspoon ground black pepper
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon minced fresh thyme leaves
• 1 cup cooked bulgur
• 2 ounces Parmesan cheese, grated (about 1 cup)
• 2 medium shallots, minced (about 1/4 cup)
• 1/4 cup chopped fresh basil leaves

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Sprinkle 1/2 cup bulgur evenly over squash. Slightly overlap tomato slices in single layer on top of bulgur. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Combine remaining bulgur, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Chicken Parmesan with Bulgur and Eggplant Bake

I'm no stranger to chicken parmesan recipes, but when I saw this recipe and how easy it came together, I had to try it. The quinoa and eggplant bake sounded fantastic too, but I was out of quinoa and substituted bulgur, which worked great!  I also decided to go with long strips of thinly sliced eggplant rather than chopping it into chunks, so it was almost like an eggplant lasagna.  Delicious!

This meal was absolutely delicious and paired together so well. The chicken parmesan was so easy to make, and the eggplant bake had such great flavor.

The ingredients of the bake seem a little sparse for the size of the pan, and I may switch to a 9x9 or similarly sized casserole dish next time, but it is still definitely workable as written.



Chicken Parmesan with Bulgur and Eggplant Bake
Source: Slightly adapted from Not Your Bubbe's Kitchen

• 4 thin sliced chicken breasts, about 4 ounces each
• 1/2 cup panko bread crumbs
• 3 egg whites, slightly beaten
• 1/4 cup whole wheat flour
• 2 tablespoons grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 cup part skim shredded mozzarella cheese
• 1/2 cup tomato and basil sauce
• 1 tablespoon extra virgin olive oil

Using three shallow dishes, place flour in the first dish, egg whites in the second, and panko in the third, seasoned with the garlic powder, oregano, basil, parsley and 1 tbsp of Parmesan cheese.

Salt and pepper the chicken. Dredge chicken in flour, then egg, then panko mix. Heat 1/2 tbsp of olive oil in a large skillet. Add chicken to pan and cook about 5-7 minutes. Add another 1/2 tbsp oil, then flip chicken pieces.  Top with sauce, evenly divided among the chicken pieces, about 1/8 cup on each.  Then top with the remaining 1 tbsp of Parmesan cheese, evenly divided among the chicken pieces, and 1/8 cup of mozzarella on each chicken piece.  Cover skillet and cook for 2-3 minutes more.

• 1 cup bulgur
• 1 1/4 cups of water
• 3 cups of peeled, diced eggplant
• 1 medium yellow onion, chopped
• 1 tomato, chopped
• 2 garlic cloves, sliced
• 4 tbsp part skim ricotta cheese
• 1.5 tablespoons grated Parmesan cheese
• 1/4 cup part skim shredded mozzarella cheese
• 1 cup tomato and basil pasta sauce

Cook the bulgur according to package directions. Mix all the cheeses together. Spray a 9x13 pan with cooking spray.  Spoon 1/2 of the bulgur in the pan, making a thin layer. Sprinkle in 1/2 of the vegetables: eggplant, onions, tomato, and garlic slices. Drizzle 1/2 cup of the pasta sauce on top of veggies. Dot the top of the sauce with about 1/3 of the cheese mix. Repeat layers, ending with the remaining 2/3 of cheese mix.

Bake at 400 degrees F for about 40-45 minutes.

Baked Oatmeal

A friend shared her recipe for baked oatmeal with me, after I tried it and loved her version. I tweaked it to my likes, and cleaned it up a bit, which was very easy to do. I love having a warm, hearty, fulling breakfast that only takes a minute to heat up in the microwave!

I tried it first with 1/3 cup maple syrup, but I think it could use a tad more sweetness, so I am going with the full 1/2 cup next time. Also, I like my oatmeal on the firmer side, so I used less milk than the original recipe calls for.

Baked Oatmeal
Serves:  12

• 2 apples, cored and rough chopped
• 1 cup fresh, frozen, or dried cranberries
• 1/2 cup unsweetened applesauce
• 3 cups quick cooking oats 
• 4 cups skim milk (can go up to 4.5 cups)
• 1 egg
• 1/2 cup pure maple syrup, or agave nectar, or sucanat
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Combine all ingredients in a casserole or large oven proof dish (roughly 9x13).  Bake at 350 for 45 min.  Dish can be ahead ahead of time and stored in the refrigerator overnight before baking in the morning.

Nutritional Information, per serving:
Calories - 194
Total Fat - 5 g
Saturated Fat: 0.7 g
Cholesterol - 20 mg
Sodium - 236 mg
Potassium - 182 mg
Carbohydrate - 31 g
Fiber - 2.7 g
Sugar - 12.8 g
Protein - 6.5 g

Chicken Shawarma

This was a more involved meal, that took some time, but in the end I definitely thought it was worth it! I had a bag of lentils since a disasterous attempt at a crockpot lentil concoction, and finally felt like I could attempt them again after seeing this recipe.



Everything went together so well, and the spicy tomato sauce was fantastic.  I wished I had more to cover everything in it.  :-)   I opted to shift the ratio of quinoa to lentils, since I was still a little afraid they were going to be gross, but ultimately I thought the lentil stew would be great in its intended ratios.  The chicken was moist and had a great complex flavor from the myriad of spices. 

Kushari with Chicken Shawarma
Source: Clean Eating Magazine, May/June 2009
(Makes 6 Servings)

Ingredients: Lentil Stew and Caramelized Onions
3 cups low sodium chicken or vegetable stock
1 cup lentils, cleaned and rinsed
1/2 cup quinoa
1 oz whole-wheat spaghetti or vermicelli (about 1/2 cup), broken into 1 to 1 1/2-inch pieces
1/2 tsp olive oil
1 small onion, thinly sliced (about 1 cup)

Ingredients: Spicy Tomato Sauce
1 tsp olive oil
3 cloves garlic, finely chopped
1 tsp kosher salt
2 cups tomatoes, crushed
1/2 tsp red bell pepper, crushed (assume this is 1/2 tsp crushed red pepper)
3 Tbsp red wine vinegar
1/2 tsp cumin
1/4 tsp ground black pepper

Instructions:
Lentil Stew: Heat stock and 3 cups water in a medium saucepan over medium-high heat until it comes to a roiling boil. Add lentils, lower heat to simmer and cover. Cook for 25 minutes, until lentils are tender but not completely soft. Mix in quinoa, let cook for about 6 minutes. Then add spaghetti, cook for another 6-8 minutes. If the mixture seems dry, add another 1/2 cup water. Cover and set aside. (Tip: To break up spaghetti, simply wrap it in a clean dish towel and holding the towel by each end, carefully run pasta over the edge of a counter or table a few times).

Caramelized Onions: While lentils are cooking, heat 1/2 tsp oil in a small saute pan over low heat. Place onion in pan and cook, uncovered, for 20 minutes, until onion is soft and beginning to brown.

Spicy Tomato Sauce: In a medium saucepan, heat oil over medium heat. Mash garlic with salt together in a small bowl to form a paste, then add to oil in saucepan and cook until soft and lightly brown, about 1 minute. Stir in tomatoes and bell pepper, mixing occasionally until sauce reduces and thickens, about 5-10 minutes. Add vinegar, cumin, and black pepper. Continue cooking until sauce thickens again, about 10-15 minutes. Prepare chicken shawarma.

To Assemble: Place 1 cup lentil stew in a bowl, pour 1/4 cup tomato sauce over top, then add 2 oz chicken shawarma and add 1 Tbsp caramelized onions.


Chicken Shawarma
Clean Eating Magazine, May/June 2009
(Makes 6 Servings)

Ingredients:
3/4 cup plain low-fat yogurt
1 Tbsp lemon juice
2 cloves garlic, crushed
2 tsp apple cider vinegar
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp cardamom
1/2 tsp allspice
1/4 tsp onion powder
12 oz boneless, skinless chicken breast, sliced into paper-thin strips

Instructions:
In a medium bowl, mix together all ingredients except chicken. Then add chicken. Refrigerate overnight or for at least 3 hours. Cook in non-stick pan over medium heat until chicken is cooked through and no longer pink, about 2 to 3 minutes on each side. (Time-saving Tip: To make slicing easier, freeze chicken for 20 minutes beforehand).

Nutrients per serving: (1 cup lentils, 1/4 cup tomato sauce, 1 Tbsp caramelized onions and 2 oz chicken): Calories: 310, Total Fat: 5g, Sat Fat: 5g, Carbs: 40g, Fiber: 5g, Sugar: 8g, Protein: 27g, Sodium: 440mg, Cholesterol: 35mg.

Bulgur Dinner Rolls

I had to laugh when my friend Katie pointed me in the direction of this recipe.  I immediately identified with the blogger, as I also suffer from CDUWG!  (That is, Compulsive Disorder of Using Whole Grains).  A few months ago, I thought I was cool for using brown rice instead of white rice.  Now my pantry is overflowing with whole wheat couscous, bulgur, quinoa... and I can't wait to discover and try out new whole grains. 


This recipe instantly drew me in.  The dinner rolls looked gorgeous and sounded perfect for Thanksgiving dinner.  Except, of course, that the recipe calls for all purpose flour.  Certainly, it has it's place, but I hate making "whole wheat" bread with 50% white flour.  Seems... silly, to me.  So, I poked Bridget, a fellow Reinhart/Whole Grain Breads follower, and asked for help figuring out how to adapt this to a whole wheat recipe.  See, I can bake right along with a recipe, for the most part (I see you, the elusive scone that I can't make without destroying). When it comes to translating technique from one recipe to another, I get lost.  I get scared.  I don't really take defeat in the kitchen very well, so I don't take too many chances.  I took Bridget's suggestion of combining the flour, milk, and some salt to make a soaker (as in the other recipes I've made from Reinhart).  Making the dough the next day was tricky, as it was way too wet. I didn't panic :-) and just added some more flour until it was no longer sticky.
 
The final product was beyond delicious.  I used fresh thyme instead of rosemary, since that's what I had.  The nutty whole wheat-y-ness was wonderful, even though I think I under-baked them a tad.  My husband and I fell in love with these dinner rolls, and they will certainly grace the table at Christmas.

Bulgur Dinner Rolls
Source: Adapted from Chef In You

Day 1: Prepare the soaker

• 1 cup milk
• 1 tsp salt
• 3 cups whole wheat flour

Mix all ingredients together in a bowl for about one minute, until all of the flour is hydrated and the ingredients form a ball of dough. Cover loosely with plastic wrap and leave at room temp for 12 to 24 hours. (If you need more time, place in refrigerator for up to 3 days, but leave at room temp 2 hours before continuing with bread).

Day 2: Make the rolls

• 1/2 cup bulgur (bulghur or burghul)
• 1 cup boiling water
• 1 envelope active dry yeast
• 1/4 cup lukewarm water (about 110 degrees F)
  
• 2 tbsp fresh herbs (rosemary, thyme, etc)
  
• 4 tbsp vegetable oil
• 2 tbsp honey
• 3/4 cup whole wheat flour

1. Place the cracked wheat (bulgur) into a bowl and pour out the boiling water over it. Cover and soak it for an hour until it has absorbed all the water.

2. Sprinkle the yeast over the warm water in a large bowl (or bowl of stand mixer) and stir to dissolve.  Chop the soaker into 12 smaller pieces (sprinkle flour over pieces to prevent sticking).

3. By hand: add soaker and all the remaining ingredients to the yeast and stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all ingredients are evenly integrated. Dough should be soft and slightly sticky, if not, add more flour or water as needed.

By stand mixer: add soaker and all the remaining ingredients to the yeast and mix on low speed for one minute with paddle (preferred) or hook. Switch to hook and mix on medium-low speed for 2-3 minutes until dough becomes cohesive and assimilated into each other. Add more flour or water as needed until the dough is soft and slightly sticky.

4. Dust a work surface with flour, the roll the dough in flour to coat. Knead by hand for 1 to 2 minutes, incorporating only as much flour as needed, until the dough feels soft and tacky, but not sticky. Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.

5. Resume kneading for 1 minutes to strengthen the gluten and make any final water/flour adjustments. Dough should be soft and supple. Form dough into a ball and place in prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let rise at room temperature for approximately 45 to 60 minutes, until it is about 1.5 times its original size.

6. Transfer to lightly floured work surface. Divide into 10 pieces and roll into a round shape.  Place on sheet pan lined with parchment paper. Cover loosely with plastic wrap or a cloth towel. Let rise at room temperature for approximately 45 minutes, until it is about 1.5 times its original size.

7. Preheat the oven to 400 degrees F.  Bake for15-20 minutes, until the edges turn a light brown.

Cannellini Beans with Tomatoes, Bulgur and Spinach

I've been trying to experiment with new grains to keep things interesting in this clean eating lifestyle. So far, I've done well making tasty meals using couscous and quinoa that my husband really enjoys. Next on the list was bulgur, and after seeing it in the bulk food section of my local grocery store, I knew it was time to dive in! A quick google search brought me to this recipe, which was perfect for the leftover beans and spinach I had in the refrigerator.

The recipe was quite easy to throw together. Saute some vegetables, add the rest of the ingredients and let it simmer away. Add the spinach until wilted and - done! Easy and relatively quick, not to mention delicious. I think this would benefit from a light sprinkling of some grated parmesan cheese, too. The best part is the creamy, risotto-like texture that arises as it cooks down.

Cannellini Beans with Tomatoes, Bulgur and Spinach
Slightly adapted from Mark Bittman
Yield: 4 servings

• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 small zucchini, sliced lengthwise and cut into 1/4 inch thick slices
• 3 cups cooked cannellini or other white beans
• 1 cup low sodium chicken broth
• 2 cups chopped tomatoes, including juice; canned are fine (see note)
• 1/2 cup coarse bulgur
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh rosemary, minced
• Salt and freshly ground black pepper
• 3 cups spinach or other tender green
  
  1. Put oil in large pot over medium heat; when oil is hot, add onion and cook, stirring occasionally until soft, about 5 minutes. Add beans with their liquid, tomatoes, bulgur, chili and rosemary and sprinkle with salt and pepper. Cook, over medium-low heat, until tomatoes have broken up and flavors begin to blend, about 12 minutes, adding water to make it as soupy as you like.
  
  2. Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.
  

Quinoa with Zucchini and Avocado Dressing

This is another great way to prepare quinoa. I decided to use it as a side dish with some tilapia, so I made a few modifications to the recipe. This went very well with the fish, and the avocado dressing is delicious!

Quinoa with Zucchini and Avocado Dressing
Adapted from Branny Boils Over

• 1/3 cup quinoa, prewashed or rinsed very well
• 2/3 cup low sodium chicken broth
• 1/2 medium zucchini, sliced into 1/4 inch thick half moons
  
• 1/2 medium yellow squash, sliced into 1/4 inch thick half moons
• 1/4 cup pine nuts
• 1/4 cup mexican cheese (queso) (omit the cheese or choose low fat for a cleaner side dish)
  
• 1/3 cup avocado dressing (recipe follows)
• 2 tablespoons chopped cilantro
  
• olive oil
• salt and pepper
  

Combine quinoa and chicken broth in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 10-15 minutes, until quinoa is translucent. Meanwhile, spray zucchini and squash with olive oil and season with salt and pepper. Grill 5 minutes on each side, until tender.

Combine cooked quinoa and squashes, nuts, cheese, cilantro, and 1/3 cup avocado dressing in a large bowl. Toss to combine, then serve.

Avocado Dressing
Makes about 1.5 cups

1 large avocado, ripe
1 T lemon or lime juice
1 clove garlic
1/4 cup greek yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

Puree all ingredients together.

Quinoa with Black Beans and Cilantro

With my new found interest in clean eating, I'm discovering a plethora of new grains. First was (whole wheat) couscous, and now, quinoa! A friend has been bringing a quinoa dish to all our gatherings for quite some time now, and I finally asked her about it. Apparently quinoa needs to be washed, very well before cooking or it will give a bitter taste, so my friend highly recommended getting the prewashed variety. One quick trip to Whole Foods later, and I had myself some quinoa.


I was planning on some fish tacos, and thought this would be a good time to experiment, since quinoa itself is pretty plain and can be flavored a number of ways. Cilantro sounded like a good way to go. Then, Bon Appetit (thanks to Google) inspired the addition of black beans. Which ::sigh:: had to be replaced with red kidney beans when I realize we were out of black beans (OUT of black beans?? How does that happen?), and the white onion replaced with red (no idea what was running through my head whilst food shopping this week!). I switched out the water for some low sodium chicken stock, to add flavor. This quick side dish came out great and my husband, who has been very understanding of my culinary escapades, loved it as much as I did.

Quinoa with Black Beans and Cilantro
Source: Bon Appetit

• 1 tablespoon vegetable oil
• 2 cups chopped white onions (or red)
  
• 1 cup chopped red bell pepper (or not)
  
• 1 cup quinoa,* rinsed, drained
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin (or coriander)
  
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 15-ounce can black beans, rinsed, drained (or red kidney)
  
• 1/2 cup chopped fresh cilantro, divided
• Crumbled Cotija cheese or feta cheese (optional)

Preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

*A grain with a delicate flavor and a texture similar to that of couscous; available at natural foods stores.

Nutritional Information
One serving contains the following:
Analysis is based on using 1 ounce crumbled Cotija cheese per serving.
Calories (kcal) 391.35
% Calories from Fat 30.3
Fat (g) 13.16
Saturated Fat (g) 5.07
Cholesterol (mg) 25.23
Carbohydrates (g) 53.04
Dietary Fiber (g) 10.24
Total Sugars (g) 5.56
Net Carbs (g) 42.79
Protein (g) 16.20

Spiced Shrimp and Barley Risotto

After Christmas, I finally found time to organize my recipes. I came across a lot that I have been meaning to make, so I decided that I'd make new recipes every weekend to work through the list. This weekend, I pulled out my Better Homes and Gardens New Cookbook, Bridal Edition. I decided to go with a shrimp dish, and saw a recipe for spiced shrimp with rice. I didn't want or have long grain rice, but as I read through the directions, I thought it would be perfect as a risotto! I remembered seeing barley used in risotto recipes, and thought it would be a great way to use up some leftover barley.

I removed all the heat from the original recipe, so while it's not hot-spicy, it's still plenty flavorful. The five-spice powder and saffron play so well together! The green onion garnish adds a wonderful burst of bright flavor, so don't leave it out!


Spiced Shrimp Barley Risotto
Adapted from Better Homes and Gardens Bridal Edition

~3/4 pound fresh or frozen medium shrimp in shell, peeled and deveined
~1 teaspoon fresh grated ginger
~1 teaspoon ground coriander
~1/2 teaspoon 5 spice powder
~1/2 teaspoon paprika
~pinch of saffron threads, or 1/4 teaspoon ground tumeric
~3 tablespoons margarine or butter
~1 tablespoon cooking oil
~1/4 cup finely chopped onion
~3 cloves garlic, minced
~3/4 cup pearl barley
~6 cups water (with 1/2 teaspoon of salt) or chicken broth (I did 4 cups broth and 2 cups water)
~2 green onions, sliced

Directions:

In a large bowl combine ginger, coriander, five-spice powder, paprika, and saffron or turmeric. Toss the shrimp in the spices, and let stand at room temperature for up to 30 minutes. Heat the water or broth in a pot until simmering. Meanwhile, heat a large saucepan over medium heat. Add butter and oil and when butter is melted, add onion and garlic. Cook until onion is tender, about 5 minutes. Add barley and toss to coat, then heat 2-3 minutes in pan. Add a ladleful of water or broth and stir gently until almost absorbed. Repeat with remaining water or broth. When barley is fully cooked, stir in spiced shrimp and cook until shrimp turn opaque (about 5 minutes). Top with green onions.

Barefoot Bloggers: Butternut Squash Risotto

My former childhood self would be appalled at my present love for butternut squash. I could bear to stomach it as a child, and after learning a few different ways to prepare it, I fell in love! So, I was excited to see that the next BB recipe was Butternut Squash Risotto. This recipe did NOT disappoint, in fact, it's my favorite risotto to date! We LOVED this and I can't wait to make it again! I cut the recipe in half and it was enough as a side dish for 4 meals.

Butternut Squash Risotto
~1 butternut squash (2 pounds)
~2 tablespoons olive oil
~kosher salt and freshly ground black pepper
~6 cups chicken stock, preferably homemade
~6 tablespoons (3/4 stick) unsalted butter
~2 ounces pancetta, diced (omitted)
~1/2 cup minced shallots (2 large)
~1 1/2 cups Arborio rice (10 ounces)
~1/2 cup dry white wine
~1 teaspoon saffron threads
~1 cup freshly grated Parmesan

1. Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

2. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Chard, Walnut, and Gorgonzola Risotto

I had some gorgonzola cheese leftover from the Dinner Divas Chicken Cobb Burger, and didn't wait it to go to waste (as some cheese has, in the depths of that not-actually-so-deep cheese drawer). A quick googling brought me right to this amazing recipe. Not only to do I love risotto, but I had some chicken stock waiting to be used and this recipe brought a new challenge: chard. I have never cooked with (heck, eaten) chard, and truthfully didn't know it existed in the non-swiss variety. Thankfully, my local produce store is the BOMB and has everything under the sun. Finding chard was no problem (though now I have to figure out what do with the rest of it!).

This turned out much as I imagined. I couldn't really taste the chard, so I still don't really know what it tastes like, but still got the benefit of some vegetation in my carb heaven. The gorgonzola was a bit strong for someone who doesn't *love* it, but the toasted walnuts were such a wonderful addition. Since it's not really a strict recipe, and more a... handful of this and a hunk of that type recipe, I decided to measure along the way so I could remember how much of what I'd used. We paired it with some chicken breasts marinated in the lemon-rosemary paste from the Barefoot Bloggers Butterflied Chicken. :-)

Chard, Walnut, and Gorgonzola Risotto
from Cookthink

~1 quart (4 cups) of chicken broth
~2 tbsp extra virgin olive oil
~1/2 cup diced onion
~1 cup arborio rice
~3/4 cup dry white wine (if you notice were I said my grocery store is the "bomb," I'll give you one guess as to where the rest of the bottle went)
~1 cup of chopped chard, stems removed (I used about 4 good sized leaves to get about 1 cup chopped)
~1/2 cup of chopped walnuts, toasted (I pre-chop mine as soon as I buy them because I use them a lot in baking)
~2 1/2 ounces gorgonzola cheese
~salt and pepper to taste

Heat chicken broth in a saucepan and maintain at a simmer. Meanwhile, head the olive oil in a large saute pan. Add onion and cook to allow to soften, about 5 minutes. Add rice and toast it, while stirring, about 2 minutes. Add the wine, stirring to combine, cook for 2-3 minutes. Add simmering chicken broth, one ladle at a time, stirring constantly with each addition until broth is absorbed. About halfway through the broth addition, add the chopped chard. When all the broth has been incorporated, add the walnut and cheese, stirring an additional minute or so to allow the cheese to soften and melt. Add salt and pepper to taste.

Pumkpin and Goat Cheese Risotto Balls

I was doing some preliminary googling for Platinum Chef Challenge #7*, and stumbled (no, I don't know how, given the ingredients) across this website with a recipe for pumpkin and goat cheese croquettes with maple mascarpone sauce. I immediately thought about twisting the recipe into risotto balls, since I'd seen them here and had them on my list of things to try.

These were amazing! I was a little light on seasoning, so I've increased that in the final recipe here.

Pumpkin and Goat Cheese Risotto Balls
For the risotto:
~1/2 of 15 ounce can Pumpkin
~1/4 cup minced shallot (prefered, I didn't have it so I used white onion)
~2 Tbsp butter
~drizzle of extra virgin olive oil
~1 cup arborio rice (about 200 grams)
~2 tsp dried sage
~3/4 cup dry white wine
~1 quart low sodium chicken broth
~1/4 cup goat cheese

1. Bring the chicken stock to a boil, then reduce to a simmer.
2. Heat 1 Tbsp of the butter in a saucepan. Add the minced shallot, cook until tender. Add the pumpkin and sage, stir to combine with the shallot.
3. At this point the butter will be gone, push aside the pumpkin and add a drizzle of oil to the pan. Add the rice, coating it with the oil. Toast the rice, while stirring, about 2 minutes, then combine with the pumpkin/shallot mixture.
4. Add the wine, stirring to combine, cook for 2-3 minutes.
5. Add broth, one ladle at a time, stirring constantly with each addition until broth is absorbed. When finished, the rice should be tender, but firm to the bite.
6. Remove from the heat and stir in the goat cheese and remaining 1 Tbsp of butter.

You can save all of it for risotto balls, or reserve 2 cups of risotto and eat the rest. :-) The remainder of the recipe is based on 2 cups of risotto.

For the risotto balls:
~2 cups risotto, chilled
~2 eggs, lighty whisked
~1/2 cup panko (I ended up using breadcrumbs because I was low on panko and wanted it for rolling)
~3 or so ounces of goat cheese, cut into small squares
~additional 1 cup panko or breadcrumbs for rolling
~1 tsp dried sage
~oil for pan frying

1. Combine the risotto, eggs, and 1/2 cup panko. In a separate bowl, combine the 1 cup panko and sage, for rolling.
2. Form a ball in your hand with a scoop of risotto, indent it in the middle and place a piece of goat cheese there. Wrap the risotto around the cheese to close it up into a ball, and roll in the panko/sage mixture. Place on a parchment lined baking sheet (or other tray). (I got about 11 LARGE risotto balls out of this.)
3. Chill in a refrigerator (I'd say at least an hour, I had them in there for over 2 hours).
4. Heat oil in a sautepan (I just used enough to liberally cover the bottom), and fry risotto balls until golden brown on each side. Be careful not to crowd the pan. Drain on papertowels and sprinkle with salt.

For the mascarpone sauce:
~1/2 cup mascarpone
~1/4 cup heavy cream
~1.5 tbsp maple syrup

1. Stir to combine mascarpone, cream, and syrup. This is half the original recipe, and found it to be a good amount for the 11 risotto balls that I made (plus, I only had 1/2 cup of mascarpone left). :-)


*I have it as #7 in my book, and if I make this one #6 I will have two #6s and that bothers me!

Champagne Risotto

I've been flexing my baking wings, so to speak, with the Tuesdays with Dorie group and I thought it was time to try cooking something new. I have always been intrigued (ok not always, really just since that aweful-but-addictive Hell's Kitchen) by risotto and the fear that it is difficult to make (quickly followed by the "oh, but it's really sooooo easy!"). Such things never end up being easy for me, but the arborio rice has been sitting in my cabinet for over a week and is too expensive to let waste away!

So, off I went to the Food Network for some inspiration. It didn't take long before I stumbled across Giada's Champagne Risotto. The (now flat) leftover prosecco in my refrigerator had a new purpose! I was VERY excited to make this, and it did NOT disappoint! It came together surprisingly easy, and I am very impressed that I mananged to not screw it up. It was ridiculously good and I can't wait to make risotto again!!

Champagne Risotto

4 thin slices prosciutto (omitted)
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces (replaced with about 1/2 cup frozen peas)
2 tablespoons butter,divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Just look at that creamy goodness... :-)