Category: Risotto

Best Summer Sides from More Time at the Table

Best Summer Sides from More Time at the Table

Grilled Zucchini and Corn Salad

This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio!  For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day.  I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in.  Be cool!

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Friday Fish:  Instant Pot Salmon and Asparagus Risotto with Lemon

Friday Fish: Instant Pot Salmon and Asparagus Risotto with Lemon

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Working on the recipes for an Italian-Style Easter Dinner Class, I knew I wanted to include an INSTANT POT (IP) something for fun, interest, change of pace, and because so many people ask me about IP.  After testing any number of recipes for an upcoming cookbook (not mine), working on translating a few of my own soup recipes to IP, and reading a couple of IP cookbooks, I decided– given the Italian theme and the stellar risotto coming out of the IP– that the recipe had to be risotto. And since it was spring, that meant asparagus. Of course it’s Lent, so fish needed to make an appearance for Friday. It needed a bit of thinking…

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Friday Fish: Scallops on Tomato-Basil Risotto with Asparagus

Friday Fish: Scallops on Tomato-Basil Risotto with Asparagus

There always seems to be time for certain meals in your cooking rotation. Perhaps yours are something like chicken tacos, lentils with roasted vegetables, veggie chili, pork tenderloin and potatoes, grilled salmon on salad, eggs and bacon, vegetable soup, burgers, or some such round up of goodies.  Is it because these are the things you know best how to make off the top of your head? No recipe needed, eh? Are they the meals it’s easiest to shop for?  The ones all five of you will eat or dishes providing the needed leftovers? Easiest on the budget? The ones you have time for?

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Shrimp on Tomato Risotto with Kale Salad

Shrimp on Tomato Risotto with Kale Salad

Out of all the things folks say to me about making dinner, the most common might be, “I never know what to fix.” It occurs to me that while those are the words coming out of their mouths, the problem might not be that exactly. It might be a question of, “I know how to make tacos, but not enchiladas, so I buy the ingredients and cook tacos. A lot. I don’t have the time to learn enchiladas. Other days I make grilled boneless chicken breasts, salad, chili, mac and cheese, and hamburgers because I don’t need a recipe.”  Or…could be they didn’t plan a week’s meals and shop for the plan. We’ve all been there.

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Eggs on Risotto Cakes with Basil and Spinach or What to do with Leftover Risotto

Eggs on Risotto Cakes with Basil and Spinach or What to do with Leftover Risotto

IMG_2702A Twin-Cities friend who is a member of the church I served in Minneapolis…

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Miss you…Prospect Park United Methodist.

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Spicy Shrimp on Lemon-Chive Risotto with Tomato Salad or What to Eat After a Cruise

Spicy Shrimp on Lemon-Chive Risotto with Tomato Salad or What to Eat After a Cruise

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A thought for the evening following a political convention:

“In a world so torn apart by rivalry, anger, and hatred, we have the privileged vocation to be living signs of a love that can bridge all divisions and heal all wounds.”

–Henri Nouwen

                               from a Diana Butler Bass post on fb

Just home from an Alaskan cruise...What words could I use to describe it?  None, I think. A few photos might help.

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Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes

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There are some nights when dinner just doesn’t want to get made. I’m tired or the fridge seems to hold not one good thing despite the fact that it’s full.  And that is occasionally because I’ve told myself I need to use up leftovers even though I’m sick of them after the holidays. Lord. Waste not… Continue reading “Ham and Pea Risotto with Lemony Green Beans and Sautéed Tomatoes”

One-Pan Orzo “Risotto” with Asparagus, Fennel, and Cherry Tomatoes

One-Pan Orzo “Risotto” with Asparagus, Fennel, and Cherry Tomatoes

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Still have some openings in upcoming classes, which begin next Thursday, April 16, 5-8pm at Shouse Appliance in Colorado Springs.   There are  two available spots each in the FRENCH CLASS, April 16 and in the BRUNCH class (we’re learning how to make homemade sausage!), April 25, as well in the rest of the series.  Click at top on CURRENT CLASSES for list and registration info. Can’t wait to cook with you!

Orzo, the tiny rice-like pasta, and vegetables is a favorite combination of mine and you’ll see it on the blog a time or two. Or more. This particular comforting oh-so-green pasta dish, which is easily made vegan, seems to catapult spring vegetables such as asparagus, fennel, and baby spinach way up onto their long-awaited pedestal.  It also feels and nearly looks like risotto minus the questionably constant stirring, angst, and jaw-clenching risotto seems to engender. While it bubbles away nearly untended, you can look to other occupations like pouring wine, chatting,  setting the table, or if you’re like me, petting Rosie–just spayed and not too happy with it. Poor baby. She does like the pills that come all wrapped up in cream cheese for easy swallowing.

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For other meals, I cook orzo separately and make a heartier dish or pasta salad, adding feta, tiny tomatoes, celery or peas, basil or parsley, and a vinaigrette. Either variation is easy to make ahead early on a warm day for a potluck or as a bed for that night’s grilled fish, shrimp, chicken or chops. You can find regular orzo easily in the pasta aisle of your B-flat grocery store, but there are also some brands that sell the whole-wheat variety, which adds fiber and protein.  Try this:

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ONE-PAN ORZO “RISOTTO” WITH ASPARAGUS, FENNEL, AND CHERRY TOMATOES

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38 Power Foods, Week 37 — Wild Salmon — Salmon with Kale on Pea Risotto

38 Power Foods, Week 37 — Wild Salmon — Salmon with Kale on Pea Risotto

If you’re looking for a fish meal for Good Friday –or a different salmon recipe– this is your day.  While it takes a few more minutes than simply grilling some fish and putting together a salad, it’s well worth it.  Think creamy-dreamy risotto to which you’ve added some spring peas.  Surround it with some quickly crisped healthy green kale and top with a tender filet of salmon.  Lemon, along with some minced fresh onion, adds the best touch over all at the end.  Here’s how….

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38 Power Foods, Week 11 — Spinach — B"L"T Risotto

38 Power Foods, Week 11 — Spinach — B"L"T Risotto

Bacon, Spinach (the “L”), and Cherry Tomato Risotto
As a kid, spinach was not my thing.  It was that slimy stuff Popeye ate.  I didn’t care if he was strong.  If I had to eat spinach, I didn’t want to be strong.  I wanted nothing that slid whole cloth out of any can.
My own first child adored spinach.  By then, we’d reached the American culinary stage of  gorgeous gooey-cheesy baked spinach casseroles with crispy crumbled crackers on top.  Enabled by grocery store freezers filled with vegetables year-round, we chopped, mixed, added soup or cheese, and threw stuff into ovens to our heart’s content.  We were eating vegetables, weren’t we?  And we liked anything with cheese or sour cream or dried onion soup mix.

Fast forward to our awakening to spinach as a cold-weather vegetable.  To Fed-Ex produce departments continually full of the dirty stuff.  (Spinach was filthy then and still is if you grow it yourself or buy it at the farmer’s market.)  Press again and see the last few years of  clean “baby” spinach in plastic boxes we don’t know what to do with.  (Whole Foods recycles them, by the way; our own recyclers don’t.) 
However we’ve had spinach, it’s been pretty good for and to us.  Full of iron, vitamin C, folate, beta-carotene and vitamin K, this dark leafy, inexpensive and accessible green is beautiful!
Here spinach is mixed with baby kale for a powerful side.
I eat spinach nearly daily:
Herb-Spinach Egg White Omelet

If I don’t make an egg white omelet, I make salad or have spinach instead of lettuce on a sandwich or..

Alyce’s Tomatoed Cod on Fennel with Sauteed Spinach

 I might pair it with fennel as a side for my fish.

Yesterday, my tomatoes (volunteers left on their own for the summer) were picked by a neighbor and deposited on my back step.  She knew I’d been away; she’s a gardener.

These were volunteers from the yard and driveway.  I left them to see what’d happen over the summer. They took over the side bed.

Hybrids ready to eat; they were pretty tasty!

 Hot on the back porch, the tomato scent wafted dizzily through me when I reached down and picked up the container.  What to do with them besides pop one (ok, three) in my mouth as is?

My larder isn’t full yet; we’ve only been home from Colorado for a couple of days.  I did, however, have bacon in small packages in the freezer (one of my mainstays), rice in the pantry, and spinach (which serves as the L in BLT) in the frig.  Way back in the corner was an old chunk of Parmesan our house sitter hadn’t eaten.  B”L”T Risotto was born.  Need I tell you this was the risotto from heaven? (Neighbor got a bowl, too.) Try it today:

b “l” t risotto

2-3 pieces bacon, chopped into 1″ pieces
1T butter
1 large onion, chopped
1 clove garlic, chopped
1 cup arborio rice
Pinch crushed red pepper
Kosher salt and fresh ground pepper
1 cup white wine
4-5 cups chicken stock, low sodium
1 cup cherry tomatoes, cut in half
1 cup grated Parmesan cheese
1 – 1 1/2 cups fresh spinach leaves

Set table before you begin.

  1. In a heavy 4 qt saucepan, cook bacon over medium heat until nearly crisp and remove to a paper-towel lined plate leaving bacon fat in pot.  Set aside.   Add butter and onion to the saucepan.  Cook 4-5 minutes until onion is softened; add garlic and rice.  Stir in crushed red pepper, 1/4 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.  Stir well to coat rice.  Cook 1 minute or so. 
  2. Add white wine; raise heat a bit.  Cook a few minutes, stirring occasionally, until wine is absorbed. 
  3.  Add 2 cups warm chicken stock and cook about five minutes, stirring occasionally, until broth is absorbed.   Repeat.  Add last cup of broth (if rice is still too hard to eat–you want it between al dente and fall-apart tender.) Please relax about constantly stirring the risotto.  Pour a glass of wine, turn on the music, and stir only as necessary.
  4.  Stir in tomatoes, Parmesan, spinach, and reserved bacon. Taste and adjust seasonings if necessary.  
  5. Serve hot with steamed green beans or asparagus. (See below.)   Pass black pepper at table. 

I liked a crisp grassy Sancerre with this, but I like a crisp grassy Sancerre with almost anything.  Chardonnay, which is lovely with creamy dishes, would also drink.

    Note re seasonings:  The heat of the crushed red pepper is one that will build in your mouth as you eat the risotto; be careful not to add too much black pepper at the end.

    Cook’s Note:  For ease of preparation, here’s how I do the asparagus or beans in the microwave while the last cup of broth is cooking away in the risotto pan:

    Just 2 minutes for rinsed (no more water) asparagus on high:

    Beans will take a couple of extra minutes unless they’re haricots verts.  Add a squeeze of lemon and a sprinkle of pepper.

    Sing a new song; eat risotto, too,
    Alyce