Wild Rice Risotto

I needed to go a little bit out on a limb for Thanksgiving.  As you can judge from previous posts, nothing I attempted was too terribly out of the ordinary.  I wanted to add a little more wow factor into the meal.  And nothing seems to impress others quite as much as risotto.

To tie the dish into the harvest meal a little more, I opted for a wild rice version.  Wild rice is huge in this region of the Midwest, and no doubt a staple of the native people and early fur traders and colonists.  The risotto itself is made from arborio rice, with the addition of a bit of wild rice for flavor and texture.  The wild rice adds a wonderfully nutty contrast an extra crunch to the creamy rice.

Of this dish, there were no leftovers...

adapted from Heidi's recipe at the Young Grasshopper

serves 4-6

The Ingredients:
1 1/2 cups water
1/2 cup wild rice
1 cup arborio rice
6 cups chicken broth divided  
1 Tbsp olive oil 
2-3 cloves garlic, minced
1 medium sized onion, chopped
2 cups chopped mushrooms
1 cup Chardonnay
1/2 cup grated Parmesano Romano  
Kosher salt

The Process:

In a medium-sized saucepan bring the wild rice and water to a boil.  Reduce heat, cover and let simmer for 40-45 minutes.  Drain and set aside.

Warm the chicken broth in a saucepan over low heat.  Keep warm.

 

In a large saucepan, heat the olive oil over medium-high heat.  Add the onions and garlic and saute over medium high heat until the onions are tender and translucent, about 5 minutes.  Add the rice and stir to coat evenly.

Slowly pour in the white wine and add the mushrooms.  Bring the liquid to a gentle simmer, stirring continuously.  Once the wine has been absorbed, add the warm chicken stock, one ladle full at a time, allowing each addition to be fully absorbed before adding the next.  Patience is key.  Stir gently and continuously.

Once about half of the stack has been absorbed, add about one third of the wild rice.  Continue to add the stock, alternating with rice, allowing the broth to be completely absorbed between each addition. 

After the last ladle of stock has been absorbed, and the rice is creamy in texture and slightly al dente, stir in the Parmesano Romano.  Remove the risotto from the heat. Season with salt to taste. Cover and let rest for 3-5 minutes before serving. 

Serve warm with a sprinkling of your favorite herbs.

 

Single Serving Veggie Lasagna *Gluten Free*

This is not your typical veggie lasagna.  For one, there are no anemic vegetables  swimming in a gluey cream-based sauce.  And?  No noodles.  No kidding!  Slice zucchini thin enough and it will fool even the most devout pasta-holic.  I promise.  Well, maybe maybe it won't fool them.  But I doubt they'll complain much.

The individual loaf pans make these a breeze to serve as well.  No fighting over utensils.  No runny mess of cheese and sauce oozing in to replace the missing slices.  And who needs a plate when you can enjoy it right out of your own personal pans!

When I first started assembling these there was much grumbling and groaning.  All of the slicing, blanching, sauteing, mixing, baking...sheesh!  For the amount of time I was looking into spending on these I was hoping for something stellar.  It took a while before it dawned on me that this in no more time consuming than traditional noodle and meat lasagna...possibly even less so given that the zucchini noodle blanch quicker than the noodle boil and the onions cook down faster than the meat usually browns.  If the time is a deterrent, make huge batch and freeze them for later...either pre or post baking (it doesn't really matter). 

yields four single serving lasagna

The Ingredients:
2 medium zucchini
1 Tbsp olive oil
2 medium onions, thinly sliced
1 cup sliced mushrooms
4 cloves of garlic, minced
1 1/2 cups ricotta
1 egg
1 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1/2 tsp salt
2 Tbsp fresh grated Parmesan
2 cups shredded Italian cheese blend (Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago)
1 large bunch fresh spinach
3 Roma tomatoes, thinly sliced
1 1/2 cups tomato sauce

equipment:
4 mini loaf pans

The Process:
Preheat the oven to 350.

 Bring a large pot of lightly salted water to a gentle boil over medium high heat.  Cut off stem end of the zucchini.  Using a mandolin, vegetable peeler or a sharp knife cut the zucchini lengthwise into 1/8 - inch thick slices.  Quickly blanch the zucchini in the salted water, about 1-2 minutes.  Drain the zucchini ribbons and set aside.

Heat the olive oil in a large skillet over medium heat. Add the 2 cloves of garlic, onions and mushrooms.  Saute until the mushrooms and onions are tender, 8-10 minutes.  Set aside.

In a medium bowl, combine the ricotta, Parmesan, remaining garlic, egg, oregano, parsley and basil until well combined.  


Gather all of the ingredients to assemble the lasagna.

Lightly oil the each of the four loaf pans.  In the bottom of each mini loaf pan, layer 2-3 ribbons of zucchini, completely covering the bottom.  Top with a layer of 6-8 spinach leaves, and 3-4 slices of tomato.  Spread about 3 Tbsp of the ricotta mixture over the vegetables and sprinkle with about 3 Tbsp of shredded cheese.  

Spoon a thin layer of the mushroom and onion mixture on top of the cheeses.  Top with a layer of tomato sauce.  Repeat all of the layers.  Finish with a layer of 2-3 zucchini ribbons, 3-4 slices of tomato and a generous sprinkling of shredded cheese.

Cover each of the mini lasagna loosely with aluminum foil.  Bake for 30-35 minutes.  Remove the foil and bake an additional 10-15 minutes or until the cheese is bubbly and golden brown.  Allow the lasagnas to cool for 5 to 10 minute prior to serving.


The Review:
Was this recipe worth all chopping, slicing, dicing and cursing.  The meat loving pasta-holic in my household claimed not to miss the meat or the noodles (though he would have preferred I nixed the mushrooms).  A huge plus for those wonderful vegetables.  Come summer when our CSA boxes start to arrive, I suspect many a veggie will endure a similarly tasty fate.

Spinach Quinoa Salad with Roasted Garlic and Cumin

 I have been itching to saute a large batch of spinach with a handful of roasted garlic as of late.  But on chilly, snowy days such as today, a plate full of savory greens, no matter how fresh and well-seasoned, just does not seem hearty enough.  But combined with quinoa?

Enter dinner...

and lunch for the next few days.

The recipe is my own

serve 4


The Ingredients:
1 cup uncooked quinoa, rinsed
1 1/2 cups water or vegetable stock
2 Tbsp olive oil
1 medium onion, chopped
1 serrano pepper, seeded and minced
8 oz portabello, shiitake or button mushrooms, coarsely chopped
1/2 bulb roasted garlic (about1/4 - 1/3 cup mashed)
2 Tbsp lemon juice
2 Tbsp dry white wine
1 large bunch of spinach, rinsed and woody stems removed
1 tsp ground cumin
salt and pepper to taste


The Process:
In a medium saucepan over medium high heat, add the quinoa and water.  Bring to a gentle boil, reduce heat to a simmer and cover.  Continue to simmer for 30-35 minutes or until the quinoa is tender and most of the liquid has been absorbed.

Meanwhile, in a large skillet, heat the oil over medium high heat.  Add the onion and Serrano pepper and sautee until the onion softens and becomes translucent, about 5-8 minutes.  Add the mushrooms and lemon juice and roasted garlic; sautee until the mushrooms are tender.  

Lower the heat and add the spinach along with the white wine.  Cook, stirring frequently, until the spinach begins to wilt.  Add the cooked quinoa and cumin.  Stir until well combined.  Season with salt and pepper to taste.

Serve warm.

The Review:
Slowly but surely I am beginning to find my way around with this amazing grain.  Overall, I feel the flavor combination was missing something, though I cannot quite place my finger on it.  The roasted garlic adds a sweetness with a hint of savory.  The wilted spinach and snappy quinoa play well off of each others' textures.  The cumin and serrano pepper lend a lovely, but not overwhelming heat.  The The mushrooms ground the dish with an earthy depth and the lemon and wine lend just enough tartness to tie the dish together.  So what's missing?  Probably a pungent, crumbly cheese like feta or blue.

Even with that missing note, I look forward to eating this for lunch over the next day or two.  I hope it is as wonderful after a day in the fridge as it was fresh from the skillet.

Quinoa Stuffed Acorn Squash

I am bound and determined to like quinoa.  The grain itself has done absolutely nothing to offend me.  However its partners in crime when paired in recipes always seem to leave something to be desired.  This recipe did NOT include the lemon/dill combination.  A huge plus.  And it is served up in its own little bowl of acorn squash.  Also a plus.  AND the heat of a habanerno...just what you need as the temperature dips below freezing.

Adapted from the recipe at We are not Martha.

Serves 2 with a whole lot of left over filling

The Ingredients:
1 acorn squash
1 Tbsp butter
1 cup quinoa
1 1/2 cups vegetable stock 
1 Tbsp virgin olive oil 
1 small yellow onion, chopped finely 
4 garlic cloves, minced 
2 habanero peppers, seeds, removed and finely chopped finely  
1 cup mushrooms, chopped 
2 cups fresh leaf spinach 
1/2 cup feta, crumbled
1 Tbsp fresh parsley, chopped 
1 Tbsp fresh lemon juice

The Process:
Preheat the oven to 375.


Using a sharp knife, slice the acorn squash in half lengthwise and remove the seeds.  Sprinkle the cut half with salt and pepper and place a 1/2 Tbsp pad of butter into each half.  Place squash cut side up in a baking dish and roast for about 45 minutes or until tender.


Rinse the quinoa.  In a medium saucepan bring 1 1/2 cups vegetable stock to a boil and whisk in the quinoa.  Cover, reduce heat and simmer for 15-20 minutes.   


While the quinoa cooks, heat oil in a large skillet over medium high heat.  Add the onions, garlic, mushrooms and habanero.  Saute until slightly brown, 7-10 minutes.  Season to taste with salt and pepper.  Stir in lemon juice.


Reduce heat to low and stir in the quinoa.  Add the spinach and cook, stirring occasionally until spinach is just wilted.  Add the feta and parsley and stir to combine.   Keep warm until the acorn squash is done.


Spoon the quinoa mixture into the roasted acorn halves, mounding slightly.  Serve with a sprinkle of feta and parsley on top.

The Review:
This is a version of quinoa I adore and look forward to playing with in the future.  The two habaneros packed quite a punch leaving my noise running and tongue tingling, which I loved.  Others couldn't quite take the heat.  I may use serranos instead next time, and start with one. My mushroom averse husband was cranky about the rich fungus flavor, again an aspect I loved.  But yes, these is not a dish that hides the mushroom flavor well if you are trying to be sneaky.  Each flavor had it's moment from the earthy shrooms to the tang of the lemon, the kick of the pepper and the saltiness of the feta.  The squash offered a touch of sweetness while the quinoa blend everything together.  

I'm thinking leeks, red pepper spinach and pecan the next time around....

Chicken and Sweet Potato Stew

Oh for the chance to cook a decent dinner once and again!  Life has become ridiculously busy over the past weeks (as my more faithful follows may have noticed due to the lapse in postings...trust me, it's not for lack of cooking or interest so much as lack of time in front of the computer).  Short of the odd gathering or forced night with company I haven't focused on many entrees of late.  But when I came across this recipe I knew I'd have to make the time.  Though with a crock pot in the mix, I was free most of the afternoon to carry on with my overbooked list of projects, with the satisfaction of knowing a hot dinner would await me in a few hours.

Adapted from Eating Well, March/April 2006

Serves 6

The Ingredients:
6 bone-in chicken thighs, skin removed, trimmed of fat
2 lbs sweet potatoes, peeled and cut into spears
1/2 lb white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled and sliced
1 cup dry white wine
2 tsp chopped fresh rosemary
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 Tbsp white-wine vinegar

The Process:
Layer the chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

The Review:
I was amazed at the simplicity and elegance of the dish.  I was wary to layer so much with so little liquid, but as everything cooked down over the 5-6 hours, a wonderful broth emerged.  The sweet potatoes needn't be stirred or submerge to cook fully.  The chicken stayed picturesquely intact but fell from the bone in tender forkfuls.  The broth was cloudy but clean.  A picture perfect dinner with very little effort.

The flavors were light and earthy.  Meaty chicken, savory rosemary, tart and slightly sour broth from the wine and vinegar underscored with an earthiness from the mushrooms.  Despite these being run of the mill white button mushrooms, they lent quite a bit of flavor.  While our mushroom-phobe was able to pick around the slices of fungi, he did complain about the flavor lingering  the dish.

Swedish Meatballs with Mushroom Gravy

One of the challenges of feeding a crowd over the course of several hours is coming up with a hearty finger food that can endure sitting in a warm crock pot without simmering into a mush. These meatballs fit the bill. And the recipe I used was loosely based, providing more of a guide line of ratios and suggestions for seasonings than hard and fast rules and measures. These are my favorite sorts of recipes...

adapted from an article in Mens Health, Dec 2010

makes about 2 dozen meatballs

The Ingredients:
The Meatballs
1 1/2 lbs ground meat (equal parts pork and beef)
2 large eggs
2 slices white bread, torn into small pieces
2 Tbsp milk
1/4 tsp nutmeg

The Gravy:
1/2 lb sliced white or cremini mushrooms
2 Tbsp flour
2 cups beef broth
1/4 cup heavy cream
salt and pepper to taste

The Process:
In a large bowl combine ground meat, eggs, onion and nutmeg. In a small bowl, soak the torn bread in milk for 5 minutes. Squeeze out the excess milk and add the bread to the meat. Mix (preferably with clean hands, or a wooden spoon for the squeamish) until well combined.

Form the mixture into 1-inch diameter balls. In a large skillet over medium heat, brown the meatballs in batches until they are cooked through, 10 to 12 minutes. Remove them and prepare the sauce in the skillet.

For the sauce, add the mushrooms to the skillet. Saute until browned, 5 minutes. Stir in the flour. Slowly pour in the beef broth, whisking to prevent lumps. Then stir in heavy cream; simmer until the gravy has thickened, about 3 minutes. Serve the meatballs with the gravy.

My modifications:
I doubled the recipe and kept the meatballs and sauce warmed in a slow cooker for the duration of our house warming and moving party.

The Review:
These meatballs were a huge hit among those who tried them...even the friends who were not fans of fungi. A double batch was way more than was needed. However, the meatballs withstood the fridge well for several future meals, and even froze pretty well.

The basic meatball ratio outlined in the article I referenced was 1 1/2 lbs meat, 2 eggs, 3/4 cup bread crumbs and seasonings of your choice (onion , garlic, ginger, jalepeno, herbs, etc etc to your liking). Bake at 450 for 12 minutes, or pan fry...its an easy enough guide to remember without having to dig out the cookbook or track down a recipe online. Spicy lamb with feta or Asian pork meatballs may be next!