Recipes to Try

My summer vacation is quickly coming to an end. Tomorrow I’m heading back into work to prepare my classroom for the new school year.

Last year I had 18 students but this year I’ll only have 12. A good number for grouping. Another benefit of such a small class is that my classroom will seem much larger. I’m looking forward to reorganizing the furniture in the classroom. Once I’m all set up, I promise to share photos.

I’m a bit behind sharing recent recipes so thought I’d do a one off of recipes I’ve been enjoying lately.

Here goes!

Puffed Amaranth

 

I first heard of amaranth when I was in college. I babysat for the family that began Nu-World Foods, one of the first companies to introduce amaranth to the American market. I was instantly interested in their business and was eager to try their products. Time passed and amaranth went to the wayside for me due to availability abroad.

Well, things have changed and I can now buy puffed amaranth in Germany. I’ve been enjoying it with plain yogurt and fresh fruit for breakfast. It is light and fluffy but packs some staying power. If you haven’t tried amaranth, give it a try!

Blueberry Buttermilk Pancakes

Mmm… blueberry buttermilk pancakes! I made these pancakes while my friend Katie was visiting. The fruit syrup was simply made by heating fresh blueberries and strawberries together until they stewed in their juices. 

Buttermilk Pancakes with Peaches

Pancakes were the main breakfast food while Katie was here. These buttermilk pancakes were great topped with fresh peaches and maple syrup. Delicious!

Roasted Green Bean Potato Salad

This was one delicious dinner! I followed Kath’s recipe for roasted tofu potato salad. The only changes I made were to add roasted chickpeas and leave out the bacon (obviously.)

When making this recipe again, I’ll probably leave out the tofu and stick to chickpeas for my protein. This creamy, warm salad is a must try!

Veggie Noodle Stir-Fry

This is really a bit of a cheat meal… but it was good enough that I ate it twice in the last two weeks. I stir-fried broccoli, a leek, carrots and mushrooms then tossed in a packet of “stir-fry seasoning” before adding the cooked noodles. Oh so comforting and easy!

Caprese Baked Egg Cups

My baked egg cups turned out nothing like Jessica’s in looks, but based on the taste, I’d say they met her mark. This recipe was beyond easy, ready for the oven in about 2 minutes. I used halloumi cheese rather than mozzarella, chopped tomato rather than cherry tomatoes and milk rather than cream; this probably explains why my baked eggs turned out like ugly ducklings, but I tell you, even with these substitutions, the flavor was fantastic!

Aloo Gobi Mashed Indian Cauliflower

I had a head of cauliflower that needed to be used up from last Friday’s CSA box. This recipe was the perfect fit; fast, warm and subtly spicy.

I ate my aloo gobi with fresh, plain yogurt. It might sound strange, but the cool worked with the heat. I’m glad I have leftovers of this mash!

So there you have it! A few of the wonderful recipes I’ve been enjoying the past couple of weeks.

I recommend you give them a try.

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Stuffed Breakfast Tomatoes

When I came across this fun looking recipe a few weeks ago, I saved it away until I found the perfect tomatoes at the local Turkish grocery store.

Thick, firm, sturdy tomatoes served as the cup in which a complete, delicious breakfast was baked.

Although this dish has several steps and takes a bit of time, it really is worth the work for a tasty and surprising breakfast.

Start by coring two large tomatoes, being sure to leave the sides intact.

Coat the inside of the tomatoes with a parsley, basil, salt and pepper rub.

Cook garlic, leeks and spinach in a non-stick skillet until tender. (The original recipe calls for green onions but leeks worked well.)

Place half of the spinach leek mixture in each tomato, pressing the stuffing down to fill the base of the tomato. Top with grated parmesan cheese.

The tomato cups are now ready for the eggs.

Carefully crack one whole egg into each tomato.

Bake until the eggs are set. One of my tomato cups made it through the baking process and one burst. Either way, they still tasted fantastic.

Top with fresh parsley and parmesan cheese. Serve with buttered toast and fresh fruit.

For Pip & Ebby’s printable recipe, visit this link.

Fancy schmancy Sunday brunch!

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Vegan Asparagus Leek Risotto

I’ve always ripped out recipes from magazines, just ask my mom.

Somewhere in my room back in my parents’ house, a folder exists with about 10 years worth or magazine recipes.

No surprise, this next recipe comes from the pages of my all-time-favorite rippable recipe magazine. Back in April of 2008, Better Homes and Gardens published a recipe for Asparagus Leek Risotto.

April of 2011, in my tiny German kitchen, I made this recipe my own.

While in Italy last October, I learned how to made real, Italian risotto. The most important risotto making rule is to ALWAYS use homemade stock.

I started my risotto by making the stock using vegetables that were getting a bit old. I ended up only using the bottom half of the red onion pictured, and added another new red onion and a clove of garlic as well.

Toss the veggies in a pot with a heavy pinch of salt then top with water and bring to a boil. Reduce the heat to medium and simmer for at least 30 minutes.

You will also need 2 leeks, asparagus, Arborio rice, olive oil, black pepper, a lemon and parsley.

Evenly space the asparagus spears on a lined baking dish.

Brush with olive oil.

Sprinkle the spears with salt and black pepper then place in a hot oven to roast for 10 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pan and add the chopped leeks. Sauté until the leeks are tender.

Add the rice to the tender leeks and cook over medium heat until the rice begins to golden.

Grate 1/2 tsp or lemon zest then juice 1 Tbsp of juice. Chop the parsley and measure out the black pepper.

Risotto is an easy dish that seems more difficult because everything comes together suddenly all at once. By having everything measured out and ready to go before you start, life will be easier and you’ll enjoy the process or making risotto even more.

By now, the asparagus should be done.

Chop 2/3 of the asparagus and set the remaining 1/3 aside- spears intact.

Once the rice begins to brown, it’s time to start the action.

Stir in 1 cup of hot vegetable stock until all the liquid is incorporated.

Continue to stir in the broth 1/2 cup at a time. Stir until the liquid is absorbed before adding the next 1/2 cup.

Just keep stirring.

Once all 3 cups of the broth have been incorporated, add the cut asparagus, parsley, lemon juice, lemon zest and ground black pepper.

Gently stir the ingredients together, adding a little more salt if necessary.

To serve, top the risotto with the remaining asparagus spears, lemon peel and fresh parsley leaves.

For an extra zing, squeeze a little fresh lemon juice over top.

Thick, creamy, fresh and Springy.

This risotto is the perfect combination of Spring flavors.

 

Vegan Asparagus Leek Risotto

adapted from Better Homes and Gardens April 2008

Makes 4 servings

Ingredients

For the vegetable broth

2 carrots, peeled and chopped into thick chunks

1 large red onion, halved

1 tomato, halved

1 garlic clove

1 handful fresh parsley

1/4 tsp. black pepper kernels

1 heavy pinch of salt

water

For the risotto

3/4 pound asparagus spears, trimmed

2 Tablespoons olive oil

1 1/2 cups sliced, cleaned leeks

1 cup Arborio rice

3 cups vegetable broth

2 Tablespoons fresh parsley

1/2 teaspoon freshly grated lemon peel

1 Tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

(if you eat cheese, feel free to add some grated parmesan)

Method

1. To make the vegetable broth, place all ingredients in a large saucepan, fill with water and bring to a boil. Reduce heat to medium and simmer for a minimum of 30 minutes. More time is always better though.
2. Place the asparagus in a single layer on a baking sheet and brush with 1 Tbsp. olive oil. Lightly sprinkle the spears with salt and pepper then bake, uncovered, in 450 F oven for 10 minutes.
3. Cool slightly then cut 2/3 of the spears into 2-inch pieces. Set aside.
4. Meanwhile, in a large saucepan, cook leeks in the remaining 1 Tbsp. olive oil until tender. Stir in the uncooked rice. Cook and stir over medium heat for about 5 minutes or until the rice begins to turn golden brown.
5. In another saucepan, bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring until the broth is absorbed before adding more broth.
6. Stir in any remaining broth. Cook and stir just until the rice is tender and creamy.
7. Stir in asparagus pieces, parsley, lemon zest, lemon juice and pepper. Top with asparagus spears and additional lemon slices to garnish.

On second thought, maybe this only makes 2 servings.

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