Risotto

It is starting to cool down here in Chicago. My students are so excited about being able to see their breath now, but somehow think they don't have to wear their winter jackets outside? I am getting use to the common request, "Will you zipper me up?" and kids wondering where they put their gloves and hats. I have already had one kid put on another kid's jacket and go home with it on. Seriously, how do you not know you are not wearing your own jacket? Only in kindergarten do things like this happen.

Because it is cooling down, I wanted a warm dish. I decided to make a risotto recipe I found online. I bought asparagus on Monday under the pretenses I was just going to roast it with lemons, garlic, pepper, and olive oil. I'm glad I found another use for it.

Risotto Recipe

Blanche asparagus for 2 minutes in 3 cups veggie stock

Strain asparagus and save the stock and put on simmer

Cook 3/4 cup onion in 1 1/2 tbs olive oil for 3 minutes

Add 2 tablespoons minced garlic and cook for 3 minutes

Add 1/2 cup white wine and 1/4 teaspoon saffron

Add 1 cup rice and cook until rice is opaque

I then added collard greens for B vitamins

Add artichokes

Once liquid is absorbed, add 1/2 cup stock and stir

Once the liquid is absorbed, add another 1/2 cup

Do this until you only have 1/2 cup stock left 

Add asparagus into the pot

Add tomatoes (I used several stewed tomatoes that were in my fridge)

Add 1/4 cup nutritional yeast

I served dinner with mixed fruit and salad. John ate all his meal. The wine added an interesting flavor when mixed with the nutritional yeast. I would add less onion next time. I am not the biggest onion fan. I have just recently started cooking with onions. All these years I had no idea why I hated onions. John and I were talking about McDonald's one day, and it dawned on me. When I was a kid, on occasion, I would have a McDonald's hamburger. On the hamburger were tiny, little minced onions. I remember thinking they tasted horrible. I think this is where my onion aversion originated. 

I need to brainstorm what to make tomorrow night. John will be at a work event so it will be just like old times; kicking it with the boys (my two cats, Max and Handel). 

Happy Cooking!

Fancy Pizza

I LOVE that I moved to Chicago and Indy is getting snow before the Windy City! If you don't know me very well, I absolutely loathe snow. I totaled my car in a ditch in high school on a two hour delay and every since, I have been a nervous wreck when it snows. I am content with the 60mph gusts in Chicago.

I wanted to make a quick meal tonight with minimal dishes. I bought a pre-made whole-wheat pizza crust at Whole Foods. I didn't want to do the traditional tomato sauce base with toppings. I used Toffuti as the creamy base for the pizza.

Pizza Sauce:

Toffuti: spread a layer onto the pizza

Drizzle with Balsamic Vinegar and stir together

Toppings:

4 cloves of garlic

1 roma tomato

marinated artichokes

half of an orange pepper

arugula 

fresh pepper

I baked the pizza at 425 for ten minutes. I served with a small salad and a glass of Merlot. John liked the creaminess of the sauce. If you are using a thin crust, the pizza can get weighed down and/or soggy while cooking. I tend to hide any leafy greens under the toppings so they don't get crispy while baking.

This was a super quick meal with minimal dishes...yeah! Also, Butler won tonight! Go Dawgs!

Happy Cooking!

Pesto Pasta Dinner

It is nice to be back in Chicago after spending several days in Indy. I love Indy, and it is my hometown, but I miss the "big city." There is just so much more to do and see up here!

I called John to see what he wanted for dinner. I rattled off a bunch of options like curry, pizza, couscous, and many others, but never mentioned pasta. What does John want....pasta.

I didn't want to make the traditions marinara type or olive oil/garlic base. I knew I had to stop by the store on the way home from school, due to our lack of fresh produce, and decided on a simple pesto pasta. I stopped by Whole Foods because I needed vegan butter and cream cheese which in not sold at Trader Joe's (my normal shopping destination). I am always blown away by how expensive things are at Whole Foods. I did find a bottle of wine for $2.47! I put down my $8 bottle of wine and casually, and excitedly grabbed the cheap bottle!

The recipe I use for pesto is from Vegan with a Vengeance. I, however, didn't use the recipe tonight. I just made one up that was based on the recipe from the book. I started by adding spinach to the top of the food processor, added 4 cloves of garlic, pepper, and a 1/2 teaspoon of salt. I then added a slice of fresh lemon along with several basil leafs.I processed this and added olive oil to the desired texture. I realized I didn't have enough for the pasta and added arugula which added a hearty and slightly tart flavor.

I used whole wheat pasta from Trader Joes.

In a separate skillet, I heated jarred roasted red peppers (lazy option), a roma tomato, and a can on cannelloni beans for added texture and creamy texture. I added some of the bean liquid to help spread out the pesto once added to the pasta. I realized I forgot my lunchbox at school which contained my can opener. I had to use a bottle opener to get open the beans. I tried to open the car in five, very close spot and then pry the lid open; it actually worked!

I combined all the parts together and made quite a delicious pasta dish that wasn't too heavy. John inhaled the pasta and had two servings. He noted that the arugula added a nice flavor of tartness. I don't think I processed the pesto enough because there were still noticeable pieces of garlic.

Dinner was served with a wheat baguette with olive oil and balsamic vinegar dipping sauce mixed with garlic powder and pasta sprinkles.

I chopped up organic romaine lettuce and served a small salad on the side.

For not wanting to cook pasta tonight, it was a good dish to make. It wasn't a "typical" pasta dish. It was really fast and easy to put together. I may try to add nutritional yeast next time for a nutty flavor and added B vitamins.

Happy Cooking!

Easy Meal

I came home from school needing an easy, easy meal to prepare. I had a long day at school...my kiddos are quite eager for Thanksgiving and having only a two day week, it was an exhausting day! I decided to do a simple go-to meal with little preparation.

A simple meal that is always good to make is some sort of Asian dish. I decided to make a simple stir-fry with peanut sauce and Thai Gyoza.

For the stir fry I just prepare whatever rice I had on hand. It wasn't brown rice, but I need to get rid of my white rice...I don't know where it came from??? I then added stir fry vegetables into a skillet with one tablespoon vegetable oil. I use green/red peppers, broccoli, water chestnuts, carrots, and sugar snap peas. I cook these over medium heat for about six minutes. If I was not in a hurry, I would add tofu. I also was out of tofu; I used it all last night in my scrambled tofu. I add the vegetables with the rice and pour over sauce. I mixed my peanut sauce with a bit of soy sauce to allow it to coat over the dish easier.

I like Trader Joe's Thai Gyoza. You can either steam these or cook in the microwave. I used the microwave tonight...lazy, lazy....You simply add two tablespoons water, cover in plastic wrap, and cook for 4 minutes. I serve these with a soy, ginger dressing for the dipping sauce.

This was a minimal effort dinner with few dishes to dirty...awesome considering I don't have a dishwasher. John enjoyed the dinner and ate a good amount of the Gyoza.

I will be back at home in Indianapolis for the holidays. I will do some light cooking for Thanksgiving, but I predict that I won't be cooking.

Happy Cooking!

Sunday Night Brinner

Who doesn't like brinner? I had a dream the other night about getting into a huge mansion. I was at the bottom, ringing the buzzer, when I smelled pancakes cooking. I woke up shortly after craving pancakes. I put it off when I overslept this morning, but figured brinner would be just as satisfying. 


I made quite a spread. I tend to overcook in anticipation of taking leftovers to school for my lunch. I made scrambled tofu, pancakes, oven roasted potatoes, and *Smart Brand* bacon.


I bought Eggo waffles for my boyfriend, John. He confessed that he didn't like the vegan pancakes I made years ago while still in college. While making the pancakes, he tasted a bit, and guess who didn't have any Eggo waffles?!?! 


I used the scrambled tofu recipe in Vegan With a Vengeance. I usually have a hard time getting the spice blend correct. I typically add more turmeric than the recipe calls for. I added one green pepper, half a red pepper, two handfuls of spinach, one tomato, and 1/4 a can of black olives sliced in half. The whole mixture got a bit soggy towards the end of cooking due to the tomato. John said it tasted slightly like an egg.


I make oven roasted potatoes quite often. I sliced seven red potatoes and spread them out on a baking sheet. I drizzled them with olive oil, seasoned salt, pepper, cilantro, and onion powder. I cooked them for about 45 minutes at 425 degrees.  John said they were seasoned very well, and not too salty or overly seasoned. 


My pancake recipe came from Vegan with a Vengeance.  I didn't have any vanilla extract, but it didn't make a difference. My first two pancakes always turn out worse than the others. I find that the pan needs to be thoroughly preheated and the first ones will take a little longer to cook. I kept them warm in the oven with the potatoes. I lowered the oven temperature to 230 degrees. 


The Smart brand bacon is decent. I didn't have tempeh, so store brand is what I served. John described it as a large bacon bit.


Brinner was very filling and yummy! It is always nice having brinner and relaxing before the start of another week. I will update on vegan Thanksgiving food.

Happy cooking!