Roasted Tomato & Basil Risotto

Sorry it has been a while.  I misplaced the camera cord so I was unable to transfer my pictures to my computer!  Now that I've found it, I'm back in action.  

We like risotto.  We had a clam shell package of fresh basil in the fridge that I couldn't foresee using before it started to get bad, so I started searching for recipes that I had saved that I could use it in.  I found this on Lime in the Coconut.  Even though spring has sprung, it is still feeling more like winter around these parts, so I thought that risotto was quite fitting for the weather we've been having.

1 pint Cherry Tomatoes
7 Garlic Cloves, minced
5 tablespoons Olive Oil
2 tablespoons Butter
1/2 Onion, minced
1 cup Arborio Rice
1 cup Dry White Wine
4-6 cups Vegetable Broth
Handful Fresh Basil, chopped
1/4 cup Parmesan Cheese, grated

Line a baking sheet with tinfoil.  Mix the tomatoes with 3 tablespoons of oil and 4 cloves of minced garlic, and place them on the foil lined pan.  Roast the tomatoes and garlic at 400 degrees for 20-25 minutes.  When they have blistered or popped, remove them from the oven and set aside.  Meanwhile, in a dutch oven or stockpot, heat the butter and remaining oil over medium heat.  Add the onions and garlic and cook until translucent, about 7-10 minutes.  Add the rice and stir occasionally for 7-10 minutes, until the rice has toasted slightly.  Pour in the wine and stir until almost completely absorbed.  Meanwhile, in a small saucepan (or in the microwave), heat the broth to a simmer.  When the wine has been absorbed, add the broth, about 1 cup at a time, stirring until almost completely absorbed.  Repeat until the broth has been used up and rice is al dente, about 30-45 minutes.  Remove from heat and add the tomatoes, cheese, and basil.  Stir to combine and season with salt and pepper, if needed.

Guinness & Onion Soup

I immediately flagged this soup recipe from Pennies on a Platter when I read it two weeks ago.  When I planned it for our menu last week, I checked out the original recipe on Food Network.  I noticed that the original recipe called for sherry vinegar, which we had, so I chose to use that in this soup.  We also made a few other variations.  We made it meatless by omitting beef broth and substituting mushroom broth.  Also, instead of toasting bread with cheese on it, we chose to go the traditional 'French Onion Soup' route and float a piece of bread in the soup, and cover the whole bowl with cheese before toasting.  This soup was quite delicious, especially with a nice tall glass of Guinness to go with it!

2 tablespoons Olive Oil
5 Garlic Cloves, minced
8 cups Yellow Onions, thinly sliced (about 2 large onions)
Salt
1 tablespoon Fresh Thyme Leaves, chopped
1/4 cup Sherry Vinegar
1 1/2 cups Guinness Draught (not Stout)
6 cups Beef Stock (we used mushroom stock)
1 Bay Leaf
Bread, cut into 6 1/2 inch slices
1/2 pound Irish Cheddar, thinly sliced (we used Provolone)

Heat the olive oil in a dutch oven over high heat.  Stir in the garlic and cook until just fragrant.  Add the onions, season with salt, and cook for about 5 minutes, stirring often.  Reduce the heat to medium-low and saute the onions for about 15-20 minutes, stirring occasionally, until they are a deep amber color.  Add the thyme, vinegar, and beer.  Cook until the liquid is reduced by half, then add the stock and bay leaf.  Bring to a simmer and cook for about 20 more minutes.  Discard the bay leaf and ladle the soup into individual broiler-safe bowls.  Place a piece of bread in each bowl and top the bowl with cheese.  Place the bowls under the broiler until the cheese is brown and bubbly.

Tortellini in Brodo

When coming up with inexpensive meal ideas, soup always comes to mind.  Generally, broth and vegetables come together very quick and don't cost very much to buy.  I came across this soup from Bell'alimento, via La Fuji Mama.  This soup was perfect paired with a freshly baked crusty bread.  And even though we halved the recipe, we still enjoyed the leftovers the next day for lunch.

3 tablespoons Butter
2 Celery Stalks, chopped
1 Onion, chopped
1 Carrot, peeled and chopped
2 Garlic Cloves, minced
8 cups Chicken Broth (I used vegetable broth)
4 cups Water
1 Parmigiano Reggiano Rind, optional (I omitted)
20 ounces Cheese Tortellini
1/2 teaspoon Pepper
1/2 teaspoon Ground Nutmeg
2 tablespoons Parsley, chopped
Parmesan Cheese, grated

Melt the butter over medium heat in a large dutch oven.  When melted, add the celery, onion, carrot, and garlic.  Cover and reduce the heat to low, cooking for 8-10 minutes until the vegetables begin to soften.  Add the broth and water (and rind, if using).  Increase the heat to medium-high and bring to a boil.  When the broth boils, add the pepper and nutmeg.  Stir to combine.  Reduce the heat to low and add the tortellini.  Allow to simmer until the tortellini cooks to al dente.  Once cooked, remove the rind, if you used it.  Add the parsley and stir to combine.  Garnish with fresh Parmesan cheese.

Vegetable and Bean Tostada

In the past year and a half since I've been married, I don't think I've made the same dinner recipe more than once, with very few exceptions.  So, to follow suit, I found this "new to me" recipe on Pink Parsley that looked insanely easy and delicious, to boot!  I may have to add these to the list of few exceptions that are made more than once in our household!  I did make a few changes, only because I couldn't find pickled jalapenos like Josie used in her recipe.  My changes are reflected below.

6 (6-inch) Corn Tortillas
Cooking Spray
1 Green Bell Pepper, stemmed, seeded, and sliced thin
1 Red Bell Pepper, stemmed, seeded, and sliced thin
1 Onion, halved and sliced thin
1 Jalapeno, stemmed, seeded, and diced
1 tablespoon Canola Oil
Salt & Pepper
2 Garlic Cloves, minced
1/4 teaspoon Cumin
2 tablespoons Fresh Lime Juice
1 (15 ounce) can Pinto Beans, do not drain
5 ounces Coleslaw Mix
2 ounces Pepperjack Cheese, shredded
1/4 cup Sour Cream
Splash of Red Wine Vinegar
1 tablespoon Scallion, minced

Arrange the tortillas in a single layer on a baking sheet.  Spray both sides with the cooking spray.  Bake at 450 degrees for 8-10 minutes, until they are lightly browned and crispy.  Meanwhile, heat half of the oil in a skillet over medium-low heat.  Add the peppers, onions, and jalapeno and season with a pinch of salt.  Stir to combine, cover, and cook until softened, about 8-10 minutes.  Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until lightly browned, about 4-6 more minutes.   Stir in the garlic and cumin, cooking until fragrant.  Remove from heat and stir in 1/2 tablespoon of lime juice.  Transfer the mixture to a bowl and cover to keep warm.  Add the remaining oil to the skillet and heat over medium heat.  Add the beans with their canning liquid.  Cook, mashing the beans with a potato masher until they have thickened, about 5 minutes.  Season with salt and pepper, to taste, remove from heat, and cover to keep warm.  In a bowl, toss the coleslaw mix with the red wine vinegar, remaining lime juice, scallions, and salt and pepper, to taste.  To assemble tostadas, spread the bean mixture evenly over the crisp tortillas, and top with cheese, vegetables, and coleslaw.

Teriyaki Tempeh with Broccoli

So it appears that we like Asian type stir fry dinners.  I've had this one bookmarked from Hey, That Tastes Good! for a few months and thought it was high time to make it.  Though I think I might prefer my tempeh with snow peas, I thought this was a pretty great alternative.  I used the garden vegetable variety of tempeh and added some broccoli to give the dish some color.

8 ounces Tempeh
1 head Broccoli, cut into florets
2 tablespoons Oil
1/4 cup Honey
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/2 teaspoon Chili Flakes
2 tablespoons Sesame Oil
3 Garlic Cloves, minced
1 tablespoon Fresh Ginger, grated
Toasted Sesame Seeds, for garnish

Heat 1 tablespoon of the oil in a wok over medium-high heat.  Add the broccoli and stir fry for about 3-5 minutes, or until they are crisp-tender.  Remove the broccoli and set aside.  Slice the tempeh into thin strips.  Heat the remaining tablespoon of oil in the wok.  Add the tempeh and cook for 10 minutes, flipping after the first side is golden brown, about half way through cooking.  Whisk the remaining ingredients in a small bowl.    Add the broccoli back to the wok with the tempeh.  Pour the sauce over the top.  Continue cooking for about 5 minutes, or until the sauce has thickened slightly.  Serve over rice and sprinkle toasted sesame seeds over the top.

Greek Pasta Salad

While reading some blog posts, I followed some links and ended up on Gonna Want Seconds.  When I saw this recipe, I knew I had to have it.  I put it on the menu plan for last week, but it got pushed back.  Since this past week was a busier week than most for me at work, I thought that this would be a perfect, quick meal to make when I got home.  It was fine for dinner, but I honestly thought it tasted better the next day for lunch after all the flavors had enough time to meld!

1 pound Farfalle Pasta
1 tablespoon Olive Oil
1 Red Onion, diced
6 Garlic Cloves, roughly chopped
1 (13.75 ounce) can Artichoke Hearts, drained
2 (14.5 ounce) cans Petite Diced Tomatoes
6 ounces Tomato Paste
6 ounces Water
1 tablespoon Dried Oregano
4 ounces Kalamata Olives, pitted
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Sugar
1 cup Feta, crumbled

Cook pasta according to package directions, then drain.  Meanwhile, add the olive oil to a large skillet.  Saute onion and garlic until they are soft.  Add the artichokes, tomatoes, tomato paste, water, oregano, olives, salt, pepper, and sugar.  Cook for 10 minutes.  Add the cooked and drained pasta to the sauce and toss to coat.  Sprinkle each portion with feta and serve.

Baked Seasoned Fries with Skinny Garlic Aioli

Growing up, it wasn't uncommon to have a side of fries or tater tots with our meals-always of the frozen variety.  Since I've moved out, I haven't purchased a bag of frozen fries, and I'm OK with that.  I'd much rather make things from scratch.  So, when we decided that we were having "burgers" this week, my first thought for a side dish was fries, but this time, homemade.  I found a recipe for these fries from Gina's Skinny Recipes.  The mix of flavors from the spice blend that coats the fries is absolutely delicious, as is the super simple dipping sauce.

2 medium Potatoes, washed and dried (I used russet)
2 teaspoons Olive Oil
1 tablespoon Herbs de Provence (I used a combination of rosemary, thyme, and marjoram)
1/4 teaspoon Oregano
1 teaspoon Smoked Paprika
1/4 teaspoon Chili Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Fresh Cracked Black Pepper
Fresh Lime Zest

Cut each potato lengthwise into 1/4 inch slices.  Then, cut each slice into 1/4 inch fries.  In a large bowl, combine the cut potatoes and oil, and toss well.  Add the rest of the ingredients and toss to coat.  Place the fries in a single layer on a lightly greased baking sheet.  Bake, uncovered, at 400 degrees, for about 25 minutes, or until tender crisp, turning once half way through cooking.

For the Garlic Aioli
2 tablespoons Light Mayonnaise (I used safflower oil mayonnaise)
2 tablespoons Fat Free Greek Yogurt
1 Garlic Clove, crushed

Mix the three ingredients in a bowl and serve with fries.

Black Bean and Mushroom Burgers

Yet again, as I was flipping through my saved recipes, I found this one from quite a while ago on Brown Eyed Baker (adapted from Culinary in the Country).  Theses burgers sounded absolutely delicious, especially along side of the fries I was already planning on making.  On Monday, I had a longer than normal day at work, and when I got home I was absolutely starving.  Once I started putting everything together for dinner, these burgers came together very quickly.  They were especially tasty topped with a little salsa and sour cream.

1 tablespoon Canola Oil, plus more for brushing
1 cup Onion, finely chopped
8 ounces Cremini Mushrooms, finely chopped
1 Garlic Clove, minced
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
4 slices Whole Wheat Sandwich Bread, lightly toasted (I used 4 ounces total-half panko, half bread)
1 (15 ounce) can Black Beans, rinsed and drained
2 ounces Cheddar Cheese, shredded
Salt & Pepper, to taste
4 Buns (I used Sandwich Thins)
Salsa & Sour Cream, for serving (optional)

In a large skillet, heat the oil over medium heat.  Add the onions and cook, stirring occasionally, until they begin to turn golden brown, about 4 minutes.  Stir in the mushrooms, garlic, cumin, and paprika and cook until the mushrooms have released their moisture, about 4-6 minutes.  Remove from heat and set aside to cool slightly.  Meanwhile, tear toasted bread pieces and place in the food processor.  Process until bread crumbs are formed.  Place them in a large bowl and set aside.  Add the mushroom mixture and beans to the food processor and pulse until combined, leaving some chunky bits.  Scoop the mixture into the bowl with the bread crumbs.  Add the cheese, salt, and pepper, mix all ingredients until well combined.  Divide the mixture into 4 equal portions and form into patties.  Lightly brush each side of the patties with canola oil.  Heat a grill pan or skillet over medium heat.  Place the patties on the surface and cook until completely heated through and the outside has crisped, about 5 minutes per side.  Serve burgers on toasted buns and top with salsa and sour cream, if desired.

Spinoccoli Pizza

We like to make our own pizza from time to time.  In fact, I can't actually remember the last time we ordered one from a pizzeria.  When we do make our own, we never make a traditional cheese and pepperoni pizza.  Instead, we like to get creative and try new things you wouldn't normally find on a take out menu.  I was looking around and found this recipe from Pink Parsley (originally Annie's Eats) and decided it was the one we were going to make.  We had a pizza dough in the freezer that we needed to use up, too.  This pizza took very little time and was absolutely delicious!

1 Pizza Dough (I used this one)
1 tablespoon Butter
1 tablespoon Flour
3/4 cup Milk
1 Garlic Cloves, smashed
Salt & Pepper, to taste
6 tablespoons Grated Parmesan Cheese
1 cup Broccoli Florets, chopped into 1-2 inch pieces
1 cup Fresh Spinach, packed
2/3 cup Mozzarella Cheese, shredded
2/3 cup Cheddar Cheese, shredded

**Preheat the oven to 500 degrees for at least 30 minutes, with a pizza stone.  (I did not do this.  Instead, we just oiled a cookie sheet and stretched our dough on that to make the pizza.)

To make the white sauce, melt the butter in a small saucepan over medium heat.  Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute.  Whisk in the milk and add the garlic cloves.  Cook, stirring often, until the mixture thickens and bubbles.  Remove from heat, season with salt and pepper, and stir in the Parmesan cheese.  Remove and discard the garlic.  (I didn't read this part and added minced garlic instead, so it did not get removed.  Oh well!)

Roll the pizza dough into a 12-14 inch round.  (As stated above, I opted to go with a rectangular pizza and did not use my pizza stone).  Brush the perimeter with olive oil.  Spread a thin layer of the white sauce over the surface and top with the spinach and broccoli.  Scatter the cheeses over the vegetables.  If using a pizza stone, transfer the pizza to the stone and bake for 12 minutes, or until the cheese is melted and bubbly.  Allow to cool slightly before cutting and serving.

Homemade Naan

I know I already have a naan recipe in my archives, and just because I'm trying out a new one doesn't mean that the old one isn't absolutely delicious.  The first recipe I tried was on the sweet side, almost like a fried dough in a way.  Joel wanted me to make one that was less sweet, so when I found this one on Pioneer Woman's Tasty Kitchen, I thought it would be worth a try.

2 cups Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sugar
1/4 teaspoon Salt
1/2 cup Warm Milk
1/2 cup Yogurt
1/2 tablespoon Oil, as needed
Melted Butter, if desired

In a large bowl, mix all of the dry ingredients together.  Make a well in the center of the dry ingredients . In another bowl, mix the milk and yogurt.  Pour half of the wet mixture into the well and slowly combine it together.  Slowly continue to add the liquid, mixing well to form a soft dough.  Cover the bowl with a damp cloth and let it sit in a warm place for at least 2 hours.  When the dough has rested, turn it out onto a well floured surface.  Knead the dough for 2-3 minutes.  Divide the dough into about 8 small balls.  Flatten the balls to make an elongated piece of bread.  You can sprinkle one side of the dough disk with any flavorings at this point if you would like a flavored naan.  Brush one side with water.  heat a heavy bottomed pan over medium heat.  Once it is nicely hot, place the naan wet side down and cover it with a lid.  Let it cook for about 30 seconds, or until you see bubbles.  Using tongs,remove the naan from the pan and cook the other side over direct flame on the burner.  When you see charred brown spots, the naan is done cooking.  Brush the grilled naan with melted butter, if desired.