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Risotto with Spring Vegetables

27 Apr

2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken or veggie stock2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

David Bonom, Cooking Light, May 2010

This risotto is absolutely perfect for those cool, rainy April days we’ve been having in Chicago.  It incorporates plenty of early-spring produce that’s now popping up in local farmers markets, including asparagus, carrots, fava beans, onion and peas.  The white wine and saffron enhance these fresh veggies and the Parmesan adds a nice floral zing.

In case you’re new to the wonderful world of fava beans, as many Americans are, here is a little background.  Fava beans are one of the oldest beans around, originating approximately 3000 BC.  They’ve been a staple in Europe and Asia for centuries, but have remained fairly obscure in the U.S.  As such, there are a little overpriced in our markets, but still doable.  I’ve also found a newfound love of cooking with fava beans because they are so satisfying to shell; the beans are big enough that they don’t get lost in the process and they pop out really easily.  They have a buttery and slightly bitter taste and add quite a bit of texture to this and any other dish.

This is a great weeknight meal but, as with any risotto, be prepared to spend some time hovering over the warm stove.  I’m a major wimp compared those strong Italian women and after cooking risotto my arm is always tired and I’m hot as hell.  No worries, there will be cold white wine at hand.

Southwestern-Style Shrimp Taco Salad

18 Apr
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons maple syrup
  • 2 teaspoons chipotle hot sauce
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 ears shucked corn
  • Cooking spray
  • 1 cup chopped romaine lettuce
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 plum tomatoes, chopped
  • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/3 cup light sour cream
  • 1/4 cup diced peeled avocado
  • Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Margee Berry, Trout Lake, Washington, Cooking Light
MAY 2010

One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started.  The most novice of grillers could easily perform the grilling part of this recipe.  I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill.  I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard.  My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked.  We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.

The marinade is delicious in its own right.  We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious.  The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish.  It was a lovely bit of summer…

and then it snowed overnight.  My poor garden!

Vegetable Frittata

2 Mar

  • 3 large eggs, plus 3 egg whites
  • 3/4 cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped Kosher salt
  • 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika
  • 4 slices multigrain bread

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.

Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Food Network Magazine, March 2011

This is the perfect recipe for those sunny yet chilly February mornings.  The rosemary adds piney, earthy tones and the gouda adds smoke, bringing back flavors of fall and winter.  At the same time, the wealth of veggies adds a fresh, complex flavor, hearkening much-needed spring.

I used the Harvest Blend of frozen veggies from Trader Joe’s which includes watercress, baby corn, broccoli, cauliflower, carrots and whole green beans.  You could also use fresh veggies, whichever veggies you prefer,  just be sure to saute in a little olive oil until tender before adding to the frittata.  I would also recommend cutting the onion in half because the whole onion has the potential to overpower the mild eggs.

Vegetarian Country Captain

26 Jan

  • 1  tablespoon  canola oil
  • 1 1/2  cups  finely chopped onion
  • 1 1/2  cups  diced peeled Granny Smith apple (about 1/2 pound)
  • 1  tablespoon  all-purpose flour
  • 1  tablespoon  curry powder
  • 3  garlic cloves, minced
  • 2  cups  organic vegetable broth
  • 2  tablespoons  mango chutney
  • 2  tablespoons  whipping cream
  • 1/2  teaspoon  kosher salt
  • 3  cups  cauliflower florets
  • 2  cups  frozen shelled edamame (green soybeans)
  • 3  cups  hot cooked long-grain white rice
  • 1/4  cup  dried currants
  • 1/4  cup  sliced almonds, toasted
  • Chopped fresh cilantro (optional)
  • Sliced green onions (optional)


1. Heat a large, heavy nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chopped onion, and cook for 7 minutes or until tender, stirring frequently. Add apple; cook for 5 minutes, stirring frequently. Add flour, curry, and garlic; cook for 1 minute, stirring constantly. Add broth, and bring to a boil. Reduce heat, and simmer for 2 minutes or until slightly thick. Stir in chutney, cream, and salt. Add cauliflower and edamame; cook for 8 minutes or until cauliflower is tender, stirring occasionally.

Serve over rice, and top with currants and almonds. Garnish with cilantro and green onions, if desired.

Jeanne Kelley, Cooking Light, January 2011

This was the first I’d ever heard of Country Captain, but I love curry dishes so I had to try it.  According to Sam Sifton, Culture Editor at The New York Times, Country Captain is rumored to have originated in the Southeastern coastal region, carried across the Atlantic by spice traders back in the 17th or 18th century.  It was later popularized by Franklin D. Roosevelt who is said to have been a big fan.  The dish typically consists of pan-fried chicken and peppers in a curry sauce and is served over rice.

My guess is that the Southern die-hards would scoff at this vegetarian adaptation and I might agree that a chicken version would make for a more well-rounded and generally satisfying dish.  Nonetheless, I thought this was a nice go-to for weeknight, low-key cooking and it packs a major veggie punch which nobody can complain about in the Midwest, mid January.   I’m also always happy to find a new one-pot dinner idea.  I served the Country Captain over jasmine rice with almonds, cilantro, green onions and a dab of Greek yogurt.  I might also recommend adding a touch of cayenne pepper as it simmers to spice it up a little.

Sifton, Sam.  Demystifying Demystifying Country Captain, the one-dish wonder of the coastal South.  The New York Times: http://www.nytimes.com/2009/01/25/magazine/25food-t-000.html