Basil Scented Red Lentil Risotto

Red lentils boost the fiber and protein in a classic risotto...and the basil is nice too!

Makes 4 side servings

1 Tbl olive oil

4 Tbl butter, divided (1/3)

1 small leek, white part only, finely diced

1 cup arborio rice

1/2 cup dry white wine

3 to 4 cups chicken broth

3/4 cup red lentils

1/2 cup finely grated Parmesan

4 large basil leaves, thinly sliced

Salt for seasoning if necessary

In a medium sauce pan melt the olive oil and 1 tablespoon of the butter.  Add the diced leek and sauté over medium heat until softened.

Stir in the rice, making sure every grain gets coated with the butter and oil.

Stir in the wine and gently simmer until the rice has absorbed just about all of the wine.

Now add about 1/2 cup of the chicken broth and stir over the medium heat until the broth is absorbed into the rice.

Add the lentils and another 1/2 cup of the broth and continue to simmer and stir.

As the rice absorbs the stock keep adding a half cup of broth at a time until the rice and lentils become creamy.  You'll need at least 3 cups of the broth and maybe a bit more.  This process takes about 20 minutes.

Add the remaining 3 tablespoon of butter and stir in.  Off the heat stir in the Parmesan and basil leaves.

Taste for salt and add some if necessary.

Enjoy!!

Leek and Spinach Risotto

We didn't have a normal Thanksgiving this year...I lost my Dad on November 22 and most of the family had out of town guests in for the funeral.  We all split up for the Holiday because of this. Normally we fry two turkeys for dinner and then three more the next day. We did fry a turkey for Marge and her guests and then one for us on Thursday.
And we did manage to fry two more turkeys yesterday to stash in the freezer and also decided to try a couple of small Cornish Game Hens.  They were great!  I made this risotto to serve along side.  

Makes about 4 servings

4 Tbl butter divided 3/1
2 small leeks, white and pale green parts only, diced
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken broth
5 ounces chopped baby spinach
1/2 cup grated Parmesan
Salt and pepper to taste

In a medium sauce pan, melt 3 tablespoons of the butter.  Add the diced leeks and sauté until softened.  Add the rice and stir to coat all the grains.
Over medium heat, pour in the wine and stir until most of the liquid is absorbed into the rice.  Now start adding the chicken broth, a little at a time, stirring all the while.  Each time the rice absorbs the liquid, add more broth. Keep doing this until you've added all the broth.  The rice should be creamy.
Stir in the last tablespoon of butter, the spinach and the cheese.  Season to taste with salt and pepper.

Sesame Orange Glazed Broccoli and Water Chestnuts

Try this orange and sesame flavored broccoli side the next time you roast salmon...sweet and tangy!

https://food52.com/recipes/31253-orange-sesame-glazed-broccoli-and-water-chestnuts

Sweet Mini Peppers

I bought a 2# bag of sweet mini peppers the other day and took next door neighbor Jim's advice and skewered them with sirloin cubes for beef kebabs.  He was right!..They were sweet and succulent!  Today I'm roasting what's left and turning it into a delicious side:


Makes about 4 side servings or 2 mains

1  1/2 pounds sweet mini peppers, stemmed and sliced vertically
4 Tbl olive oil
1 tsp salt
5 cloves garlic, thinly sliced
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
One 2.25 ounce can sliced ripe California olives
1 Tbl capers
About 5 ounces dry pasta (rigatoni or penne)
Salt and pepper to taste

Combine the peppers, oil, salt, garlic, red pepper and organo in a small baking pan and roast at 350F for about 30 minutes until the peppers soften.
Transfer the peppers to a large skillet and add the olives and capers.
Cook the pasta per directions, saving a little pasta cooking liquid.
Heat the vegetables in the skillet and add the drained pasta, adding a little of the cooking liquid if needed.  Salt and pepper if desired.

A Lovely Squash Find

At Costco the other day, I found a 2 pound bag of baby zucchini and pattypan squash.  I grabbed them and made this twice!

1 pound baby zucchini and pattypan squash, each piece cut in half

3 Tbl butter

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

Salt and pepper to taste

Melt butter in a large saute pan and add the minced garlic.  Saute over medium heat for just a minute and then add the zucchini, squash and red pepper flakes.

Saute until edges just start to brown but be careful not to burn the garlic!  Salt and pepper to taste.

Braised Green Beans with Bacon

I don't know when this happened, but recently I began liking my green beans more "cooked" than crisp...maybe it's the cold weather or maybe it's my age...but I truly am enjoying them more with a longer cook. This side dish for two or three pairs them with bacon. Double or triple everything up if you need to serve more.

2 strips diced bacon
1 Tbl butter
1 diced shallot (a large one)
1 large clove garlic, minced
12 ounces fresh or frozen green beans(thawed) and cut if very long
1/2 cup water plus more if needed
Salt and pepper to taste

In a medium pan saute the bacon in the butter until the bacon just starts to crisp.  Add the shallot and garlic and saute until they soften.
Add the green beans and water, bring up to a simmer and simmer, partially covered for 20 to 30 minutes.  Add more water if necessary.  The beans are soft and may need some salt and pepper to taste.

Quick Spinach Bread

I know I've mentioned this bread before...I make this often as a side for grilled meats but it can also be an appetizer when cut in smaller pieces or a snack or even lunch.


Makes 4 side servings




10 ounces baby spinach leaves (leave the stems on)
1  1/2 cups shredded part skim mozzarella (shred your own)
1/4 cup mayo
1/4 cup finely grated parmesan
2 large garlic cloves put through a garlic press
2 Tbl softened butter
1/4 to 1/2 tsp aleppo pepper (or a dash of cayenne)
One 12 inch baguette

Wilt the spinach leaves in a pan with a couple of tablespoons of water.  Cool and then squeeze as dry as possible.  Chop the leaves and then place them in a medium mixing bowl.
Stir in the cheeses, mayo, garlic, butter and aleppo pepper until everything is thoroughly combined.
Preheat the oven to 400F.  Slice the baguette lengthwise and then cut each half in half again.  Divide the spinach mixture over the cut sides of the bread.  bake in the preheated oven for about 15 minutes or until the spinach/cheese mixture looks melted and the edges of the bread are just starting to brown a bit.
NOTE: Cut in smaller pieces if serving as an appetizer. 

 

Fennel Scented Potato and Sausage Dressing

Making a pork roast or chops?  Make this dressing to go with...or just serve it alone with a salad.  See the recipe here:

http://food52.com/recipes/25017-fennel-scented-potato-and-sausage-dressing 

Apple Mashed Potatoes with Caramelized Onion Cider Gravy

Apples and apple cider add a wonderful sweetness to simple mashed potatoes.  Wonderful with a pork roast or chops!

Serves 4 to 6

For the potatoes

4  1/2 cups peeled and cubed Yukon Gold potatoes( one inch cubes)
1 large granny Smith apple, peeled cored and cut into one inch cubes
Water
1 cup apple cider
1/2 cup half and half
3 Tbl butter
5 or 6 gratings nutmeg
Salt and white pepper to taste

Place the cubed apple and potatoes in a 4 quart pot, cover with water and add the cup of apple cider. Bring to a boil and simmer until the potatoes are fork tender.
Drain the apples and potatoes and then start mashing or ricing.  Add the butter and half and half and keep mashing until the mixture is smooth. Stir in the nutmeg and add salt and white pepper to taste.

For the gravy

3 Tbl butter
1 large sweet onion, quartered and then thinly sliced
1 tsp granulated sugar
2 sprigs fresh thyme
3 Tbl all purpose flour
1 cup apple cider
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper

In a large saute pan, melt the butter and add the sliced onions, sugar and thyme. saute on low heat until the onions turn golden.  This might take about 20 minutes.  Stir the mixture around a bit while you do this.
After the onions have caramelized, fish out the thyme sprigs and stir in the flour.  Continue to saute for another minute or to to incorporate the flour.
Stir in the cider, chicken broth, salt and pepper.  Bring up to a simmer and simmer until thickened. Serve the gravy over the apple mashed potatoes.

Horseradish Buttered Mushroom Toasts

This week Food52 is sponsoring Your Most Impressive Dinner Party Side  Recipe contest.  Here is my latest entry:

http://food52.com/recipes/24266-horseradish-buttered-mushroom-toasts 

Great with a slice of roast beef!!!

Home Grown Potatoes

Yes...we grew potatoes in garbage bags this year.  Yesterday we dug into the first bag (once the foliage turned brown) and ended up with about 15 very small redskins, basically enough for one meal. See them in the first photo right out of the ground and in the second, cleaned up a bit.  I cut the larger ones so that all of them were pretty uniform in size and then steamed them until fork tender.  Once steamed, I cooked up a few pieces of bacon and then left the drippings in the pan, sauteed the potatoes adding salt and pepper and then sprinkled them with crumbled bacon and sliced green onions(also from the garden). A yummy experiment!!

Roasted Tomato and Basil Quinotto

I'm harvesting beautiful grape and cherry tomatoes right now and thought about a risotto like dish using quinoa.  Add some basil and a little cheese and you've got "Quinotto"!


Serves 3 or 4

For the roasted tomatoes and garlic:

2 cups grape or small cherry tomatoes (or a combination of both)
2 large cloves garlic left in their skins
4 Tbl olive oil
Salt and pepper

Place the tomatoes and garlic cloves in a small roasting pan and add the oil and a little salt and pepper.  Roll everything around to coat and then roast in a 400F oven for 15 to 20 minutes until the tomatoes begin to shrivel a bit.  Remove from the oven and set aside to cool.

For the quinotto:

1 cup quinoa, rinsed and drained well
3 Tbl butter
The previously roasted garlic cloves
1/2 cup dry white wine
3 cups warm chicken broth (I think vegetable broth would also work)
The roasted tomatoes
1/4 cup finely grated parmesan cheese
1/2 cup thinly sliced fresh basil leaves
Salt and pepper to taste

Squeeze the garlic from their skins and then mash and chop it.
Melt the butter in a medium sauce pan and then add the quinoa and garlic and stir to coat all the grains.
Over medium heat, add the wine and cook while stirring frequently until the wine is absorbed into the quinoa.
Now add a ladle of chicken broth and stir while cooking until the broth absorbs into the quinoa.  keep repeating until the quinoa is cooked (You may not need all of the broth) This may take about 30 minutes.  You want the mix to be loose and not dry.
Gently stir in the cheese, tomatoes and basil.  Season to taste with salt and pepper.
NOTE TO COOK: You can stir in a bit of cream at the end for a creamier version...I'd say about 1/4 cup.
 

Cucumbers and Chickpeas with a Chili-Lime Vinaigrette

We're picking one or two long English cucumbers everyday right now...so many to keep up with.  Some sort of cucumber dish is on the menu each night and this was one of them.  Extremely easy and refreshing!


Makes about 4 cups

1 large clove garlic, mashed or put through a garlic press
1 tsp lime zest
Juice of one large lime
1/4 tsp ground cumin
1/2 tsp ancho chili powder
4 Tbl honey
3 Tbl grapeseed oil(or another neutral oil)
1/4 tsp salt
2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
1 nice size English cucumber, cut into a small dice
Salt and pepper to taste

Whisk together the garlic, zest, lime juice, cumin, chili powder, honey, oil and 1/4 tsp salt.  Set aside.
Combine the cucumbers and chickpeas, pour the dressing over, taste for salt and pepper if needed and let marinate in the fridge for an hour or two before serving.

Classic Shopska Salata

I first had this salad at the Hotel Sofia in Sofia, Bulgaria a long, long time ago when Bulgaria was still under Communist rule and no one in the country could (or would) give an American change when purchasing any sort of item.  You had to make sure that you carried around small bills and a lot of coin in order to not get stiffed.  This salad, however, certainly made the trip worthwhile.  Very simple with fresh ingredients, it's a staple in Bulgaria and surrounding regions.  Similar to Horiatiki, it distinguishes itself with a shower of finely crumbled Bulgarian feta instead of slices or cubes.


Makes about 4 side servings

1 long thin English cucumber
1/2 of a large red onion
1/2 of a large green bell pepper
2 large, very ripe plum tomatoes
1/2 cup kalamata olives
2 Tbl red wine vinegar
4 Tbl extra virgin olive oil
1/4 cup chopped flat leaf parsley
Salt and pepper to taste
1/2 cup finely crumbled Bulgarian feta cheese

Half peel the cucumber by paring every 1/4 inch or so to create a striped pattern and then slice into 1/2 inch rounds.  Toss them into a medium bowl.
Chop the onion and bell pepper into a 1/2 inch dice and add them to the bowl along with the olives and parsley.
Whisk the oil and vinegar together and add it to the mix. Toss the vegetables until they are coated with the dressing.  Taste and add salt and pepper as needed.
Now place the salad into an appropriate size serving bowl and shower the top with the feta.  Chill before serving.
 

Creamy Rosemary Scented Beans and Tomatoes

White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish.

Makes 4 to 6 side servings

1/3 cup extra virgin olive oil
1 dry pint grape tomatoes
2 three inch sprigs fresh rosemary
6 large cloves garlic, minced
1 tsp salt
1 tsp black pepper
2 tsp minced fresh rosemary leaves
3 cups cooked white beans ( or two 15.5 cans drained and rinsed)
1/4 cup minced flat leaf parsley
Additional s & p if needed

In a large saute pan, heat the oil over medium heat.  Add the tomatoes and sprigs of rosemary and saute until the tomatoes soften and start to break down. Help them along with the back of a wooden spoon. (This might take up to 10 minutes-take your time)
Once the tomatoes break down add the minced garlic and continue to saute until the garlic softens and becomes very fragrant.
Remove the sprigs of rosemary from the pan and stir in the salt, pepper and minced rosemary.  Stir in the beans and heat until hot, stirring all the way.  The beans will soften a bit and get a little creamy.  Taste for adjusting salt and pepper.
Stir in the minced parsley and serve.

Basil Scented Spinach and Couscous

This is the side we had last night with Greek grilled lamb chops...I think if you add some cheese like feta, it would make a lovely lunch.

Makes 3 to 4 side servings

1 Tbl olive oil
1 medium leek (white and pale green part) diced
1 clove minced garlic
1 cup Israeli (pearl) couscous
1  1/2 cups chicken broth (plus more if needed)
1 medium tomato, seeded and cut into a small dice
2 to 3 large handfuls of baby spinach leaves, chopped
1/2 cup fresh basil leaves thinly sliced
S & P to taste

Heat the oil in a medium sauce pan and add the leek and garlic.  saute gently until the vegetables soften and become fragrant.
Add the couscous and the chicken broth, bring up to a boil and then down to a gentle simmer.  Cover and let simmer 8 to 10 minutes.
Stir in the diced tomato and spinach and while on the heat stir until the spinach wilts.  If you feel you need a little more broth, now is the time to add it.
Stir in the basil and season with salt and pepper.  Enjoy!

Chimichurri and Potatoes

A little while back Food52 posted a recipe for a salt crusted potato appetizer with a cilantro mojo in their weekly Genius Recipes feature.  I was intrigued...the potatoes are simmered in an open pan in salty, salty water until the water evaporates and the potatoes have a light salted crust.  Serve them with the cilantro mojo as an appetizer or side.  Now I'm not a huge fan of cilantro (I will use a little now and then) but I do find chimichurri sauce addictive.

Here's the link to the original recipe:
http://food52.com/recipes/22261-jose-pizarro-s-salt-crusted-potatoes-with-cilantro-mojo

And here's what I did:

Make a chimichurri sauce by combining 2 cups chopped parsley, 4 cloves garlic, 2 tablespoons fresh oregano leaves, 2 to 3 tablespoons white wine vinegar, a few crushed red pepper flakes and 1/2 cup extra virgin olive oil in a mini food processor or blender and process until it looks like the photo above.  Season to taste with salt and pepper.  Refrigerate to let the flavors mingle.

Place about 8 to 10 baby redskins or fingerlings in a large saute pan or skillet and season with 2 tablespoons of flaky salt. Cover the potatoes with water and vigorously boil them until the water has evaporated. Turn the potatoes around in the hot pan to coat with the salt.

Use the chimichurri as a dip for the potatoes.  Great warm or room temperature!

Roasted Tomatoes and Cheese

Not really a defined recipe but since tomatoes aren't in season here in Michigan yet and wanting something like a caprese salad to go with our grilled lamb chops last night, I roasted some small Campari tomatoes for about 20 minutes at 400F, which I had cut in half, in olive oil and a bunch of chopped garlic ( like 5 cloves!). I sliced fresh mozzarella and poured the cooled tomatoes, juices and all, over and topped with some salt, pepper and fresh basil leaves. Use whole cherry tomatoes if you like and get some good bread to dip in the lovely juices.
I think they'll be on the Memorial Day menu!

Coconut Confetti Rice Salad

An easy refreshing "make ahead" salad to bring to a picnic or to just have on hand for some lime grilled chicken...

Serves 6 to 8 (or maybe more)

1  1/2 cups jasmine rice

One 13.5 ounce can unsweetened coconut milk

1 cup water

2 cups finely diced English cucumber (leave the skin on)

1/2 cup finely diced red onion

1 cup finely diced red radish

2 jalapeno peppers, seeded and finely diced

1 cup sweetened coconut flakes

1/4 cup fresh lime juice

3 Tbl granulated sugar

1/4 cup grape seed oil

1/2 cup finely sliced fresh mint leaves

Salt and pepper to taste

Pour the coconut milk and water into a medium sauce pan which has a lid.  heat until the cream on top of the can of coconut milk melts into the mixture.  Add the rice, bring up to a boil and then gently simmer, covered for 15 to 18 minutes until the liquid is absorbed into the rice.  Cool the rice to room temperature.

Once the rice has cooled, place in a good size mixing bowl and stir in the diced cucumber, onion, radish, jalapeno and coconut.

Whisk the lime juice, sugar and oil together and then stir into the salad until everything is coated.

Gently stir in the sliced mint leaves and season to taste with salt and pepper.  refrigerate but bring to room temperature to serve.

Porcini Popovers

I love popovers and every now and then will make them for breakfast with jam and butter or for dinner with a beef roast and gravy.  I normally make them with all purpose flour but this time used rolled oats and bread flour (for a little more gluten and a better rise) and added porcini mushrooms for a little umami...


1/4 cup dried porcini mushrooms
1 cup boiling water
1/2 cup rolled oats
1/2 cup bread flour
1 tsp fine sea salt
2 eggs, lightly beaten
1 cup whole milk
1 6 cup popover pan or muffin tin
Vegetable spray

Pre heat your oven to 400F and place your popover pan in the oven while you prepare the batter.
Pour the boiling water over the dried porcini and let them soak for about 20 minutes. Remove from the liquid and finely mince. (Save the liquid for soup, gravy etc) Set the minced mushrooms aside.
In a mini food processor or blender, process the rolled oats until they are finely ground like flour.  Whisk them with the bread flour and salt in a bowl.
In another bowl whisk the milk and eggs together and then slowly stir them into the flour mixture.
Stir in the minced porcini.
Remove the popover pan from the oven and lightly spray the cups with the vegetable spray.
Fill the cups with equal amounts of batter.  They should fill at least halfway up.
Place the pan back into the hot oven and bake for 35 to 40 minutes. DON"T open the oven door until at least 25 minutes have passed.
Serve nice and warm!