Mushroom Risotto (4)

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A ‘basis’ recipe – a recipe that can be the base of a meal for a group of people with different dietary requirements – is very useful to have in your repertoire. My family members have between them gluten and lactose intolerances and another person is vegetarian. To the basic mushroom risotto you can add/omit cheese, add/omit meat on the side and everyone is happy and you have only had to cook one meal.

To get the best flavor the addition of dried porcini mushrooms and a mushroom broth (Kallo brand can be ordered from Amazon if not if not readily available; a veg. broth will do otherwise) makes a better risotto.

I served this risotto with slices of pan-fried chicken breast.

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 large onion – finely chopped

2 cloves of garlic – grated

1 tbsp. dried porcini mushrooms – soaked in boiling water fro 20 minutes and then dried with paper towel and then finely chopped

8 oz. baby bella mushrooms – finely choppped

1 cup of Pinot Grigio white wine

12 oz. Arborio rice

2 cups mushroom/veg. broth (and more if necessary)

Parsley – finely chopped, as a garnish

 

Heat seasoned oil in a skillet/frying pan and when sizzling add onion and let brown.

Add garlic and cook a little more.

Add both types of mushrooms, wine, rice and some of the broth and bring to a gentle boil, then turn the heat down.

Keep stirring and add more broth a little at a time. When almost absorbed add a bit more.

Keep cooking over low heat until rice is tender (though it will never be as tender as regular rice). And you may want to keep adding a bit more broth – I needed to.

Garnish with parsley and serve.

 

 

 

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Spinach Roulade with a Tomato, Red Pepper Filling (4)

 

IMG_0073A roulade, savory or sweet, always seems impressive – actually it is very easy to make (but don’t tell your guests that!). The secret to the easy rolling of up a roulade is lining the baking tray with parchment paper brushed with oil. The filling is a mixture of  roasted baby tomatoes, red peppers and sun-dried tomatoes. As the filling takes more time to prepare, start off making the tomato mixture. This dish is equally good hot or cold.

Pre-heat oven to 350 degrees.

1 baking tray with edges about 12 inches by 9 inches lined with oiled parchment paper

10 oz. baby spinach – cooked and chopped

4 large eggs – separated

Salt and freshly ground black pepper

Cook the spinach in a small amount of water, drain, wrap in a clean T-towel and wring till spinach is dry. Then chop finely.

Take the 4 egg yolks, whisk and mix with the spinach in a large bowl. Season with salt and freshly ground black pepper.

Whisk the egg whites until stiff then fold into the spinach mixture, taking a large spoonful at a time (there should be enough of the egg whites to make about four spoonfuls).

Spread mixture in a rectangle on the oiled parchment paper. Place in the oven and cook for 10 minutes.

After 10 minutes check if roulade is firm to the touch, if not return to the oven but keep a close eye on it.

TOMATO AND RED PEPPER SAUCE

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 medium onion – finely chopped

2 cloves of garlic – chopped

1 dry pint baby tomatoes

4 oz. roasted red peppers from a jar – chopped

4 pieces of sun dried tomato

Place oil in an oven-proof dish, add onion, garlic and baby tomatoes. Toss well together. Cook in oven for 45 minutes.

Put tomato mixture, red peppers and sun-dried tomato pieces in a food processor and process until nice and smooth.

Spread mixture on the spinach base taking care not to go too near each end (otherwise sauce will leak out). Roll up carefully and serve immediately.

 

 

Tuna and Cannellini Bean Salad with Red Onion and Caper Garnish (4)

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One of my favorite salads – very simple, very tasty. I use the tuna that comes in a jar with oil or water as it has a better flavor than regular canned tuna (and fresh grilled tuna would be the ultimate). The basic recipe is tuna, cannellini beans, and red onion slices nestled on a bed of shredded lettuce garnished with capers and served with an apple cider vinaigrette.

Romaine lettuce – shredded

1 x 7 oz jar of tuna – drained and broken into small pieces

1 x 15 oz can of cannellini beans – rinse and drained

Several slices of red onion – depending on how much you like it

2 tsp capers for garnishing (optional)

Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Mix mustard and vinegar until they make a smooth liquid.

Add the oil and season with salt and pepper and whisk together (for the best results place in an old jar with a lid and give the ingredients a good shake – this will emulsify the dressing).

DISCLAIMER

The information contained in this blog is for information purposes only. The author, publisher, distributor and provider provide no warranty about the content or accuracy of content. Information provided is subjective. Keep this in mind when reading this blog.

Neither the Publisher or Author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose

Brussels Sprouts with Leeks and a Hint of Ginger and Citrus (4)

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Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.

Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. ginger – peeled and grated

1 pound of Brussels sprouts – halved or quartered depending on size of sprout

3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly

Juice of 1/2 a lime

Zest of 1/2 a lime

A few drops of Yuzu juice

2 tbsp. vegetable broth

Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.

Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.

Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.

Turkey and Spinach Curry (4)

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This is a loosely termed curry borrowing from both Asian and Indian dishes. From the Asian I took coconut milk and ginger and from the Indian I used various spices – garam masala, cumin, curry powder and turmeric – and I stir in a touch of mango chutney and a pinch of white pepper (enough so that you can taste it) just before serving. The addition of spinach and lentils and using ground turkey as the meat makes for a light and healthy curry.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – chopped

2 large cloves of garlic – grated

1 tsp. each of cumin, curry powder and garam masala

Pinch of turmeric

2 inch piece of ginger – peeled and grated (makes 1 tbsp.

1 pound of ground turkey

1 can (15 oz.) lite coconut milk

1 can (15oz.) lentils – rinsed

1/2 cup turkey/chicken broth

10 oz. baby spinach

1 – 2 tbsp. mango chutney

Good pinch of white pepper

Chopped cilantro (to sprinkle over top of curry before serving)

Put 1 tbsp. of seasoned olive oil in a Dutch oven. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.

Cook for a couple of minutes then add the turkey and brown.

Pour in coconut milk, turkey/chicken broth and lentils. Bring to boil and simmer for 15 minutes.

Add spinach and let wilt, stirring a little.

Stir in a mango chutney and white pepper.

Sprinkle with chopped cilantro

The information contained in this blog is for information purposes only, and may not apply to your situation. The Author, Publisher, Distributor and Provider provide no warranty about the content or accuracy of content enclosed. Information provided is subjective.

Neither the Publisher nor Author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog.  All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose

Poached Chicken and Zucchini Parcels (2)

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Pre-heat oven to 350 degrees.

I my use spiraliser to make the zucchini into spaghetti-like spirals but am noticing that they are appearing in more and more supermarkets. The chicken breast is cut into think slices or even small chunks and placed on a sheet of aluminum foil and topped with the zucchini and the lemony sauce then steamed in the oven.

1 chicken breast – sliced

8 oz zucchini – spiralised

Place a piece of aluminum in an ovenproof dish, top with the chicken and zucchini and pour the sauce over (see below). Close the foil so you have a parcel. Place in the pre-heated oven for 30 minutes.

Lemony Sauce

1 clove garlic – grated

1 tbsp. parsley – finely chopped

2 tbsp. freshly squeezed lemon juice

Zest of 1/4 of a lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a small bowl in the order they are listed above and whisk together then pour over the chicken and zucchini.