Broccoli Romanesco Risotto with Shrimp

Have you ever found yourself walking through a store and all of a sudden you spot something so crazy and fabulous that you just have to buy it and bring it home? If you're like me, this happens to you all the time while shopping for clothes, shoes or yarn. My friend Kelly even knows that if she finds something that is 1. awesome 2. green and/or zebra striped and 3. less than $10, that she should just pick it up for me. If she doesn't she'll have to listen to me complain about my inability to find said object and how much I wish I had been shopping for her.

 

So the other day as I was wandering through the produce department, I found this most amazing vegetable, the little tag said "Romanseco broccoli," and happily it met all of my criteria for an impulse purchase. It was the most wonderful, shocking shade of lime green, so unbelievably cool looking I almost didn't want to eat it, and for $3.99, why not?

I brought this lovely head of half cauliflower/half broccoli home and contemplated what to do with it. Eat it raw? Meh, not good enough. Roast it like cauliflower with some curry? That wouldn't preserve the amazing color and shape well enough. Blanch and add to some other dish... Yes, that is exactly what I was going to do. Now, what to make that would play second violin to my beautiful cruciferous vegetable?

And then it hit me: what is more perfect that broccoli (or cauliflower) with cheese? Total midwestern comfort food, and this is going to class it up a bit. A cheesy and decadent risotto, featuring this crazy cool vegetable.

(Have you had enough of my Broccoli Romanesco glamour shots yet? Ok, fine, here's another of the finished product.)

Ingredients:

• 4 cups stock (chicken or vegetable)
• 2 Tbsp unsalted butter
• 1 medium onion, diced
• 1 cup arborio rice
• 1/4 cup white wine
• 1/3 cup Parmigiano cheese
• 1/3 cup heavy cream
• 1 head broccoli romanesco, blanched

In a large pot, bring lightly salted water to a boil. Add the broccoli romanesco and cook for 1-3 minutes, depending on how small of pieces it has been cut into. Using a slotted spoon, transfer immediately to an ice water bath to stop the cooking.
Bring the stock to a simmer, so that you are only adding hot liquid to your risotto as it is cooking. In a large pot over medium heat, melt 1Tbsp butter and cook the onion until translucent. Add the second Tbsp of butter and the arborio rice and cook, stirring frequently (you don't want to brown the rice) for 2 minutes. Add the wine and cook until it has been absorbed. Add the stock ~1 cup at a time, stirring constantly. Make sure that all the liquid has been absorbed by the rice before adding more to the pan, otherwise your risotto will be mushy, not creamy with slightly firm grains of rice.
When all the stock has been incorporated, stir in the heavy cream, parmesan cheese and blanched broccoli romanesco. Heat over medium-low heat until he cheese has melted and the vegetables are warmed through. Serve immediately.

Serve with:

• 3/4 pound large shrimp (peeled and deveined)
• olive oil
• seasoned sea salt
• pepper
• paprika
• 2 cloves garlic, minced

Heat olive oil in pan over medium high heat, add garlic and shrimp. Sprinkle with salt, pepper and paprika. Turn once, add more paprika to other side and continue cooking until done.

Pomegranate Mint Couscous

I know, I know... this is already (!) a bit of a divergence from my vegetable side dish fest. But I swear to you there is a reason! You see, winter is also pomegranate season, and despite the massive amount of work required and propensity to staining your favorite sweater (or your sister's... sorry Elizabeth!) I just love them. There is nothing like that sweet-tart, surprising burst of flavor when you bite into those tiny, gloriously red seeds. And pomegranates are super good for you, full of anti-oxidants. So you're getting healthier just by eating them (I make this argument to defend my red wine habit too, in case you are wondering).

Here is a wonderful, festively colored pasta side dish that is simple to make and can be prepared ahead of time. Serve it warm or cold, it is fabulous either way. I served it for dinner with a simple pan seared steak and caramelized shallots, but it was equally delicious on its own the next day for lunch.

Ingredients

• 1 cup couscous, cooked and fluffed
• 1 Tbsp olive oil
• juice of 1/2 lemon
• salt and pepper to taste
• seeds from 1 pomegranate
• 2 ounces of goat cheese, crumbled
• 2-3 Tbsp fresh mint leaves, thinly sliced

Dress couscous with olive oil and lemon, stir well. Add all remaining ingredients, stir to combine. Add salt and pepper to taste.

Maple Cayenne Glazed Carrots

Poor carrots, often written off  as unwelcome at the dinner table due to their prevalence in sub-par steamed vegetable mixes. Their only other appearances are as a part of veggie trays served up with ranch dip. Ish. We can do so much better!

Here is a spin on the classic sweet glazed carrots that Christopher and I put together for Thanksgiving dinner this year. We were craving sweet and spicy, and this delivers.

Ingredients:

2 pounds carrots, sliced in rounds

2-3 Tbsp unsalted butter

3 Tbsp maple syrup

1/2 tsp cayenne pepper (or to taste)

-In a large, heavy pan, sauté the carrots in the butter over medium high heat until they begin to soften.

-Add maple syrup and cayenne pepper, maintaining the heat. Watch the carrots carefully at this step, as you want to remove them from the heat just as they begin to caramelize, before the sugar has a chance to burn.

Sweet Corn Fritters with Salsa Fresca

These wonderful sweet corn fritters are the perfect side for the three-bean vegetarian chili that was featured yesterday, or would be a fantastic brunch dish when paired with some eggs over-easy or scrambled eggs. They're hearty, but not too heavy and are practically a meal on their own!

Ingredients:

• 10 oz frozen corn kernels (one bag), thawed
• 3 fresh jalapeños, seeded and minced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and finely diced
• 1 bunch green onions, including tops, thinly sliced
• 2 eggs
• 1 1/4 cups all purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• juice of 1/2 lime
• 1 1/2 cups milk
• coconut oil for frying
• sour cream and salsa fresca for serving

Combine corn, jalapeños, garlic, bell pepper and green onions in a large bowl and set aside. 

In a food processor, combine eggs, flour, cornmeal, baking powder, and lime juice. Pulse a few times to combine, and then and the milk. Process in pulses until a thin batter is formed, and then add to the vegetables. Let sit for at least 30 minutes before cooking.

Heat 2 Tbsp of oil in a large frying pan over med-high heat, spoon batter in to form fritters about 4" in diameter. Cook until golden, about 4 minutes on a side, turning once. 

Salsa Fresca:

This is a very simple recipe that is great for serving on chicken, with chips, as an accompaniment to chili, with eggs, or anywhere else you'd use salsa.

Ingredients:

• 2 tomatoes, diced
• 1/2 cup minced red onion
• 1/2 jalapeño, seeded and minced 
• juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• kosher salt and fresh cracked black pepper to taste

Combine all ingredients in a bowl, and poof! It's done :-)

Vegetarian Three Bean Chili

Honestly, I think that chili just might be the perfect fall food. This weekend we found ourselves outside working in the yard, since it was likely to be the last nice weather of the season (the weatherman is predicting snow later this week!). It was a serious attempt to get all of the necessary yard work done before we begin our winter hibernation in earnest. Even with the unseasonably warm weather we were enjoying, it was still only in the upper 40s and very windy, so coming inside to this hot meal was wonderful. Double bonus points becuase this chili has some heat to it. Not too much, because I was trying no to burn the dear husband's tastebuds off, but just enough kick.

If you like your food on the spicy side, give the recipe below a try. If you're more like my brother, whoI'm pretty sure snacks on whole scotch bonnet peppers and wouldn't consider ordering anything less than 4 iut of 5 peppers at the local Thai restuarant, then you may want to add a couple more serrano's or another 1/2 tsp of cayenne. If you like it mild, then swap the serranos for jalapenos and leave out the cayenne pepper altogether.

I served it with corn fritters, sour cream, shredded monterey jack and salsa fresca. See below for the the salsa fresca recipe and I'll post the corn fritter recipe tomorrow.

Ingredients:

• 1 cup pinto beans
• 1 cup navy beans
• 1 cup kidney beans
• 3 yellow onions, diced
• 2 large serrano peppers, seeded and diced
• 6 cloves garlic, minced
• 4 Tbsp chili powder (I prefer Penzeys Spices Chili 9000)
• 2 Tbsp ground cumin
• 1/2 tsp cayenne pepper*
• 1 tsp dried oregano
• 3 15 oz cans crushed tomatoes
• 6 tomato cans of water, plus additional if necessary
• salt to taste, if desired

*I buy the extra hot cayenne, you may want to adjust amounts if yours is milder.
In large pot, combine all beans with enough water to cover by several inches. Bring to a boil, cover, and remove from heat. Leave covered for one hour. (Alternatively, soak beans overnight in water.)

In a large, heavy pot, I like to use my cast iron dutch oven for soup making, heat 3- 4 Tbsp olive oils over med heat. Add the onions and serrano peppers, reduce heat to low and cook for 10 min, or until onions are translucent. Then add garlic and spices and cook for two minutes more.

Add tomatoes and beans, and additional water. Bring to a simmer, and cook uncovered for 2 1/2 to 3 hours. If chili begins to get too dry, add more water. 

Serve with Salsa Fresca (recipe follows), shredded Monterey Jack and sour cream.

Salsa Fresca:

This is a very simple recipe that is great for serving on chicken, with chips, as an accompaniment to chili, with eggs, or just about anywhere else!

Ingredients:

• 2 tomatoes, diced
• 1/2 cup minced red onion
• 1/2 jalapeño, seeded and minced 
• juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• kosher salt and fresh cracked black pepper to taste

Combine all ingredients in a bowl, and poof! It's done :-)

Brunch Tortilla Pie

Welcome to another guest blogger! As you may remember from the first post, Andrew is famous for his fabulous and fabulously healthy dishes. Here is one that is sure to be a favorite!

This is a great recipe that I adapted from a Runner's World magazine article. It's very healthy, incorporated veggies and complex carbs and can be made vegetarian or with the ground meat of your choice. I've used it for brunch since it is very easy to make, looks good and is a fantastic all-day energy food!

• 1 Tbsp Olive Oil
• 1 med onion, chopped
• 1/2 cup celery stalk, chopped
• 1 clove garlic, minced
• 1 15-oz can yellow corn, drained
• 1 15-oz can kidney beans, drained
• 1 15-oz can black beans, drained
• 1 15-oz small white beans, drained
• 1 6-oz can tomato paste
• 1 Tbsp taco seasoning
• 1 Tbsp dried basil
• 5 10-12 inch soft tortillas
• 1 cup shredded cheddar cheese
• optional: ground meat of your choice can be prepared with the onion, garlic and celery, I prefer chicken or turkey. Add a diced jalapeño for extra spice!

In a frying pan, heat oil and sauté the onions, garlic, celery and meat (if desired) until onions are transparent (and meat is cooked through). Add corn, beans, tomato paste and seasonings and heat thoroughly. Set two tablespoons of this mixture aside.

Place one tortilla on a baking sheet that was lightly coated with cooking spray, spoon a few tablespoons of the bean mix onto it; spread evenly. Place a second tortilla on top of the beans, add another few tablespoons of the bean mix and spread. Repeat the layering process until the pie is five layers high. Add two tablespoons water to the reserved bean mix and spread over the top of the pie, (this will prevent it from drying out during baking).

Bake at 350F for 35 minutes. Sprinkle with cheese and continue baking until cheese is melted. Let sit for 15 minutes, then cut into pie shaped servings. Serves six.

Serve with your favorite salsa, sour cream, extra cheese or guacamole!

Winter Kale Salad

This is a variation on the first raw kale salad that I ever tried, and to this day it is one of my favorites. My friend Julie is a wonderful cook, and she made this for a Christmas party she hosted at her house. The fresh green flavor of the kale, couples so well with the crunchy carrots and vegetables, and the sweet pomegranate seeds make the whole dish seem somehow decadent. Additionally, the contrast between the green vegetables, orange carrots and bright red pomegranate seeds also makes this a brilliantly festive salad to serve at the holidays.

This salad is so versatile, please feel free to experiment with whatever vegetables you like to add. I've posted a winter and a summer version to take advantage of some of my favorite fruits when they are in season. Adding bell peppers, green onions, dried fruits, celery, or anything crunchy is a great way to make this dish your own.

Ingredients:

• 2 bunches kale, washed, stems removed and chopped into bite size pieces
• 2 carrots, diced
• 1/2 cucumber, chopped
• seeds from 1 pomegranate
• 1 avocado
• juice of 1/2 lemon
• pinch of sea salt
• optional: add pistachios, sunflower seeds, pine nuts or almond slices

Directions:
1. sprinkle salt and lemon juice over kale add, avocado
2. massage avocado into kale for 2 minutes with your hands, kale will soften and reduce in volume by about 1/3
3. stir in carrots and cucumber, taste and add salt or lemon juice if desired
4. spread pomegranate seeds over the top

Kale salad before being dressed with avocado and lemon juice. 

Summer Kale Salad

Kale is one of my favorite vegetables, it's unbelievably tasty and at the same time you get to feel great about eating it. I'll admit, for a long time I was stuck in a leafy green rut. I felt like I had two options: spring green salads or sautéed kale/chard/collard greens. But then, someone shocked me with a new culinary delight! A raw kale salad. Raw kale? You can DO that?!?!

It turns out, yes, you can. And more importantly, you definitely should! Kale salad is a wonderful accompaniment to a summer BBQ, or served with a hearty winter meal. This version, with mangoes, cucumber and carrots is a light tasting side dish that is perfect with grilled chicken or fish. Plus it is super duper healthy: high in fiber, loaded with anti-oxidants, low in calories, and packed with vitamins A and K.

Summer Kale Salad

• 2 small bunches of kale, stems removed, washed and coarsely cut
• 1 mango, diced
• juice of 1/2 lemon
• 1 avocado, cubed
• 1/2 cucumber, peeled and cut into small chunks
• 1 carrot, grated
• sea salt

Now for the fun part, roll up your sleeves, wash your hands really well, and prepare to get dirty :)

1. Put kale, avocado and a pinch of salt into a large bowl. Using both hands, massage the avocado into the kale for 2 whole minutes. The kale will soften quite a bit, and reduce in volume.
2. Dress the massaged kale with juice of 1/2 lemon (or to taste).
3. Toss in the mango, cucumber and carrot.

Delicata Squash and Quinoa Casserole

My good friend Laura over at forking delicious initially posted this recipe, check out the original at http://forkingdelicioiusfood.blogspot.com/.

The idea of casserole is so perfectly fall, that I've already made a couple of variations based on what was on hand from the farmer's market (how sad that it is the end of the season!) and in the pantry.  I love the idea of replacing pasta with nutrient dense quinoa. I can honestly say that this dish was far tastier than any noodle based casserole that I've ever eaten, with the added benefit of being healthier too! Both versions featured squash and mushrooms, but one was vegetarian and one had chicken. Feel free to adapt the veggie types based on what you have on hand, and adapt the herbs to suit. I'm looking forward to trying spring vegetable versions, got to have something to look forward too with the long winter ahead!

Delicata Squash and Quinoa Casserole:

• 2 chicken breasts, cubed
• 1/2 large onion, chopped
• 1/2 pound crimini mushrooms, sliced
• 1 cup vegetable stock
• 1 Tbsp butter, unsalted
• freshly ground black pepper
• 1 medium zucchini, sliced  in thin half rounds
• 1 medium delicata squash, seeded and sliced in thin half rounds
• 1 cup red quinoa
• 1 Tbsp herbes de Provence
• 1 red bell pepper, chopped
• 1 Tbsp olive oil
• 1 can cream of celery soup (try Pacific Naturals, you won't be disappointed)
• 1 1/2 Tbsp flour
• 1 1/2 c milk
• 1/2 cup grated aged white cheddar cheese
• 1/2 tsp red pepper flakes

1. Bring red quinoa to a boil in 1 1/2 cups of water with a pinch of salt, when just boiling, reduce heat to low, cover, and cook for 15 minutes. When done, remove from heat, fluff with fork and set aside.
2. Preheat oven to 350F.
3. In a large pan, sauté the onions for 2-3 minutes in the olive oil, then add mushrooms and herbes de Provence and cook 3 minutes more. Add cubed chicken, and some fresh cracked black pepper, and cook for 5 minutes, to brown the chicken lightly on all sides. Add vegetable stock and cream of celery soup to the pan, reduce heat, and simmer for 15 minutes.
4. Melt butter in a separate pan, add zucchini, delicate squash, red pepper flakes and bell pepper. Sauté for 5 minutes.
6. Add squash to chicken and mushrooms, stir in quinoa.
7. In a small saucepan, whisk together milk and flour, cooking over medium heat with constant stirring until it begins to thicken. Remove from heat, continue stirring, and add in 1/2 of the grated cheese.
8. Transfer chicken and veggies to a casserole dish, pour milk and cheese mixture over the top and stir to combine. Sprinkle the remaining cheese over the top.
9. Bake at 350 for 20 min, finish under broiler for an additional 5 min to brown the top.

For the veggie version, I followed almost the exact same recipe *but* instead of chicken I increased the variety of vegetables. I used root vegetables and green beans, because I didn't want it to get too watery. About 1 c of chopped new potatoes, 3 carrots sliced in rounds and about 1/3 lb. of fresh green beans. Cook the potatoes and carrots with the mushrooms and onions, since they need a longer cooking time, and toss the green beans in with the squash.

Enjoy!