Spring Risotto

I can't even remember the last time I made risotto. It used to be the thing when I was in high school. For some reason I remember making a lot of risottos in my mom's kitchen. Maybe because it's not hard to make, but it's so labor intensive it makes you feel like you accomplished something pretty grown-up? I'm not sure. Either way, I'm really glad I gave this risotto from this month's Cooking Light a try. It tastes way more unhealthy than it is -- always a good thing. Plus, I'm pretty sure I burned like 400 calories just from all the stirring. That's possible, right?

Spring Risotto
From Cooking Light

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 2 cups low-sodium vegetable broth
• 2 tablespoons olive oil (2 teaspoons if using a non-stick pan)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and broth to a simmer in the same saucepan.

Meanwhile, heat another large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20-25 minutes total).

Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon risotto into 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

Paella with Soy Chorizo and Edamame

Dude, have you guys been to Trader Joe's lately? I used to go when I lived in Cambridge, but since I moved down to DC in late 2009 I hadn't bothered to figure out where the closest one was -- until this past weekend. Holy crap, I forgot how much I loved that place. Things I came home with include, but are not limited to:

1. Two kiwis
2. A package of pre-trimmed leeks
3. A bag of individually packaged 1-ounce goat cheese rounds
4. Four bottles of wine costing $5 or less (including one blanc de blancs, ooh la la!)
5. Peanut butter stuffed pretzel bites
6. Arugula and parmigiano-reggiano ravioli
7. Cherry-berry frozen fruit blend (for smoothies)
8. Frozen verde chicken burritos (for Joe, obvs)
9. Bully sticks (for the dog, obvs)

But one of the coolest things I found was actually a package of soy chorizo! And I knew that I had a recipe at home that called for it -- a paella recipe from this month's Cooking Light (which, by the way, contains more great veg recipes than the past 6 issues combined). Turns out that soy chorizo is super awesome. It has all the flavor of real chorizo but with half the calories and fat. Try it!

Paella with Soy Chorizo and Edamame
From Cooking Light

• 6 ounces meatless soy chorizo (such as Soyrizo or Trader Joe's brand)
• 1 tablespoon olive oil
• 1 large yellow onion, chopped (about 2 cups)
• 1/4 teaspoon saffron threads, crushed
• 4 garlic cloves, minced
• 1 cup Valencia or other medium-grain white rice
• 1 large red bell pepper, chopped
• 1/2 cup dry white wine
• 2 cups low-sodium vegetable broth
• 1/4 teaspoon salt
• 1 1/2 cups frozen shelled edamame, thawed
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/4 cup chopped scallions

Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl and set aside.

Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and scallions.

Chickpeas & Chard with Pan-Roasted Tomatoes

I've had a string of bad luck with recipes lately. Well, not really "bad," but I've made a few things over the last week or so that were disappointingly bland and not worth blogging about. I will share some pictures, though, because they were both kind of pretty! The first one was this Kerala-style edamame curry recipe from Vegetarian Times. I was so excited to make it, but it ended up having very little flavor.

The other one was this eggplant compote tossed with pasta and topped with a poached egg. I think this recipe came from Bon Appetit? It was also disappointing because it just tasted kind of boring. (I always love a poached egg, though.)

These recipes were both kind of complicated in their own ways. The curry had a lot of whole spices going on, and the pasta dish involved poaching eggs (something neither Joe nor I have managed to quite master). So last night I was just kind of fed up and felt like making something really simple that wasn't going to be spectacular in any way but that was just going to taste good. Not crazy good, but plain and satisfying good. I ended up throwing together this simple recipe from (appropriately enough) Real Simple magazine, and it fit the bill pretty well. Simple flavors, fresh ingredients, unfussy preparation. Sometimes that's just what you need.

Chickpeas & Chard with Pan-Roasted Tomatoes
Paraphrased from Real Simple

• 1 cup brown rice
• 2 teaspoons olive oil, divided (if you're using a nonstick pan -- use more if using a regular pan)
• 4 plum tomatoes, halved lengthwise
• One bunch chard, washed thoroughly, thick stems removed, leaves torn
• 2 cloves garlic, sliced thinly
• 1/3 cup golden raisins
• One 15-oz can chickpeas, drained and rinsed
• 2 tablespoons lemon juice

Cook the rice according to package instructions. In the meantime, heat one teaspoon olive oil over medium-high heat in a nonstick pan. (Use more oil if not using a nonstick pan.) Add the tomato halves, cut side down, and cook 3-5 minutes, shaking the pan occasionally, until starting to brown. Flip tomatoes onto their "backs" and cook 1 more minute. Remove to a plate. Add the other teaspoon of oil to the pan and lower heat to medium. Add the chard, garlic, raisins, 2 tablespoons water, 1/2 teaspoon salt, and a few pinches of black pepper. Cook, stirring, until the chard wilts, about 3 minutes. Add the chickpeas and lemon juice and heat through until warm. Adjust the salt and pepper as needed. Serve with the rice and tomatoes.

Asian Vegetable-Rice Bowl with Fried Eggs

There's a definite division of cooking labor in our apartment. While I handle most food preparation tasks, Joe is the go-to guy for anything involving eggs: scrambling, frying, hard-boiling, even pickling. That's not to say that I can't cook an egg, or that Joe isn't great at cooking all sorts of other things (he is); it's just that he has a comparative advantage in the egg preparation category.

So last night I did most of the legwork for this very yummy meal: manning the rice cooker, prepping veggies, mixing up a sweet-spicy Thai chili sauce. But I saved the very last task for when Joe got home from work -- frying four eggs, which he did to the perfect degree of doneness. And then our meal felt like a collaborative joint effort, which added to the deliciousness in an intangible, but definitely real, way.

Asian Vegetable-Rice Bowl with Fried Eggs and Chili Sauce
From Real Simple

• 1 cup short-grain brown rice
• 1/3 cup Thai sweet chili sauce
• 3-4 teaspoons Sriracha or Asian chili-garlic sauce
• 3/4 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 bunch broccoli, florets broken apart and stalks sliced thinly
• 2 red or yellow bell peppers, thinly sliced
• 2 carrots, peeled and cut into thin sticks
• 1 tablespoon plus 1 teaspoon vegetable/canola oil
• 4 eggs

Cook the rice according to package instructions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.

Meanwhile, heat the oven to 450 F. After the rice has been cooking for about 20 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 1 tablespoon of the oil. Roast, tossing once, until tender, 20 to 25 minutes.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.

Caribbean Sweet Potato Gratin

This is the first recipe I tried out of another Christmas-gift cookbook, Moosewood Restaurant New Classics. I've been a Moosewood devotee for some years now, and I love their simple but delicious takes on everyday cooking in Moosewood Restaurant Cooks at Home, which I've used for quite a while. (See, e.g., this chickpea and tofu curry.)

This new installment is less focused on quick-and-easy recipes (though there are still many of those), but rather more on fresh, healthy, delicious vegetarian recipes that you'll want to make over and over again. This recipe is a pretty good example of just that. It's a lovely gratin which layers thin sweet potato slices, black beans, rice, and spinach to bake in a lime-coconut milk broth with a crunchy cornmeal topping. I was a big fan of this dish. Have a simple green salad with some sliced avocado alongside to make this a perfect meal.

It falls apart on the plate a bit, but the taste makes up for the slightly sloppy appearance...

Caribbean Sweet Potato Gratin
From Moosewood Restaurant New Classics

• 1 garlic clove, minced or pressed
• 1 1/2 teaspoons freshly grated lime peel
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups coconut milk (about 1 1/2 cans; freeze any leftovers for later use) (I used light coconut milk)
• 4 cups peeled and thinly sliced sweet potatoes (use a mandoline if you have one)
• 1 cup cooked rice
• 1 1/2 cups cooked black beans (one can, rinsed and drained)
• 1 1/2 cups fresh spinach, rinsed, stemmed, and chopped

For topping:

• 3/4 cup cornmeal
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Preheat the oven to 350 F. Lightly oil a 9x13 inch baking pan.

Combine the garlic, lime peel and juice, cilantro, thyme, salt, pepper, and coconut milk in a measuring cup. Pour one third of this mixture into the baking pan. Layer half of the sweet potatoes in the bottom, topped by half of the rice, half of the black beans, and half the spinach. Pour on another third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans, and spinach. Pour the remaining coconut milk over all. In a small bowl combine all of the topping ingredients and sprinkle over the gratin.

Bake, uncovered, for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes so the potatoes can absorb some extra liquid.

Serves 6.

Sweet-Tart Split Green Lentils with Mustard (Moong Nu Dal)

I got this Indian cookbook called 660 Curries a while back, but I never made anything from it because it called for very "authentic" (i.e., hard to find) ingredients. Well, over the New Year's weekend, we had a house guest who wanted to cook Indian food for us, so he and I got on the Google and figured out where the nearest Indian market was. Only 15 minutes from my apartment! Very exciting. While we were there, I picked up a few of the ingredients I remembered seeing listed in the cookbook: mainly whole cumin seeds and various types of dal (lentils).

That inspired me to try out my first 660 Curries recipe. To do so, I had to track down a couple more ingredients, which I was able to find at my neighborhood health food store: mustard seeds and asafetida. (A note about asafetida -- this is the most pungent smelling stuff I have ever had the chance to sniff. I literally had to hold the jar at arm's length because it was so strong. The tiniest pinch in a dish will suffice to give it a garlicky, savory flavor and aroma, but if you don't want to bother trying to find a jar of it, you can omit it.)

Well, I was super pleased with how this dish came out. It's got tons of amazing flavor and tasted really authentic (no quotation marks this time). I would say it's absolutely worth tracking down an Indian market so you can make it too -- there's probably one in your neighborhood, and you just never knew it.

Sweet-Tart Split Green Lentils with Mustard (Moong Nu Dal)

Paraphrased from 660 Curries

• 1 cup skinned split green lentils (moong dal)
• 2 tablespoons ghee or canola oil
• 1 teaspoon mustard seeds (black or yellow)
• 2 teaspoons cumin seeds
• 2 teaspoons coarse kosher or sea salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• The tiniest pinch of asafetida
• 1 large tomato, cored and finely chopped, or 1 can of diced tomatoes
• 1 tablespoon dark brown sugar
• 1/4 cup finely chopped fresh cilantro leaves
• Basmati rice

Cook rice according to package instructions. If you want to get creative with it, throw into the rice pot a couple whole cardamom pods, cumin seeds, and/or whole cloves (and a big pinch of salt). Remove the cardamom and cloves when the rice is done cooking (you can leave the cumin seeds in there since they're small).

Meanwhile, prepare the lentils. Place the lentils in a medium saucepan. Fill the pan partway with water and rinse the lentils by rubbing them between your fingers. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam. Continue simmering vigorously, uncovered, stirring occasionally, until the lentils are barely tender, 10 to 12 minutes.

While the lentils are cooking, heat a small skillet over medium-high heat and pour in the ghee or oil. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (kind of like popcorn), about 30 seconds. Sprinkle in the cumin seeds and cook until they turn reddish brown, about 5 seconds. Immediately add the salt, cayenne, turmeric, and asafetida. Cook for no more than 5 seconds, and then add the tomato, brown sugar, and cilantro. Simmer, uncovered, over medium heat until the tomato pieces appear saucelike, 2 to 3 minutes.

Once the lentils are barely tender, add this slightly chunky tomato sauce to the pan, stir once or twice, and reduce the heat to medium-low. Cover the pan and simmer, stirring occasionally, until the dal has absorbed the flavors, 5 to 7 minutes. Serve with rice.

Confetti Fried Rice with Baked Tofu

There's a Chinese restaurant across the street from our apartment called Tasteful Delight (does that sound dirty to you, or is it just me?). Their food is nothing spectacular, but for some reason on especially cold nights the whole street just smells so intensely of whatever it is they're cooking in there. Like, fried goodness and hoisin sauce and brothy noodles and pork.

Needless to say, the temptation to stop in on my way home is often great. But, unsurprisingly, their food is really unhealthy. So when the craving for a little Tasteful Delight strikes, I try to make some healthy Chinese food at home. This dish, adapted from (you guessed it) Appetite for Reduction, is so quick and easy, especially if you use leftover rice. (I made something with rice last night, so I just made a few extra cups and stuck them in the fridge for this very purpose.) And it's so pretty with the shredded veggies -- that's why I called it confetti rice. You might even say that this dish is a tasteful delight.

Confetti Fried Rice with Baked Tofu

• One block of firm or extra-firm tofu, pressed for 30 minutes to an hour
• Soy sauce
• 1 cup dry rice or about 3 cups leftover cooked rice
• 1 teaspoon sesame oil
• 1/3 cup minced shallot
• 3 cloves minced garlic
• 2 teaspoons minced ginger
• Zucchini, grated on the large holes of a box grater
• Carrot (or 2 smallish carrots), grated on the large holes of a box grater
• Scallions, chopped, for garnish

Preheat your oven to 375 F. If your rice isn't cooked yet, cook it according to package instructions and let cool spread out on a baking sheet for about 15 minutes. Slice the pressed block of tofu into 8 equal rectangles. Spray a baking sheet with some cooking spray and lay the tofu rectangles on it. Brush soy sauce onto both sides of the tofu. Bake for 20 minutes; spray the tofu with a little more cooking spray, flip, and bake 10 more minutes. For extra chewiness, put the tofu under the broiler for 3 minutes at the end.

Meanwhile, heat the sesame oil in a large saucepan or wok over medium heat. Cook the shallot, garlic, and ginger about 2 minutes. Add the zucchini and carrot and cook another 2-3 minutes. Add the rice and drizzle with about 1 and 1/2 tablespoons of soy sauce. Mix thoroughly and cook until heated through, about 2 more minutes. Serve with the baked tofu and garnished with the scallions.

Cuban Black Beans and Rice

Beans and rice are such simple food, but they were always one of my favorite things growing up. In Florida, Cuban food is a big part of the culture. (I bet you didn't know that the Cuban sandwich was actually invented in Tampa.) My mom used to make something similar to this version on a regular basis -- it's not fancy, but it's so good, with the smokiness of the cumin, the acidity of the vinegar, and the crunch of red onions on top.

Cuban Black Beans and Rice

• 1 cup uncooked long-grain white rice
• 2 teaspoons olive oil
• 1 large red onion, chopped
• 1 medium green bell pepper, diced
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Two 15-ounce cans of black beans, one undrained and the other drained and rinsed
• Salt to taste
• 1 tablespoon red wine vinegar
• Lots of chopped fresh cilantro
• 1 medium lime, cut into wedges
• Chopped tomato (optional)

Prepare rice according to package instructions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add all but 1/2 cup of the onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin, and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in the can of undrained beans with their liquid, the drained and rinsed beans, and 1/2 cup of water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and salt to taste.

To serve, spoon beans over rice; sprinkle with remaining onion and lots of cilantro; squeeze fresh lime juice over top. Serve with some chopped tomato if desired.

Rice with Sage-Infused White Bean Sauce

I was out of town for most of last week at my company retreat in the Poconos (hence my lack of new posts). To say it was intense would be an understatement. There was a lot of early waking, sitting in sessions, listening to panels, forced group recreational activities, and heavy drinking/carousing until the wee hours. Not to mention unhealthy (and, to be frank, kind of disgusting) food for every meal.

So when I got home, I wanted something that was calming and healthy. I was flipping through one of my handy cookbooks, One Dish Vegetarian Meals, and came across this little gem. It's rice with sauce, which kind of intrigued me. But if you can put sauce on pasta, why not rice?

Turns out it's a great idea. I used chewy, nutty wild rice to give substance to the meal, while the sauce itself is simple but very yummy. Served alongside a simple green salad, this was just what I needed to get myself back on track.

Rice with Sage-Infused White Bean Sauce
From One Dish Vegetarian Meals 

• 2 tablespoons olive oil
• 1 carrot, finely chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon chopped fresh sage
• 1 1/2 cooked or canned Great Northern beans or other white beans, rinsed and drained if canned
• 2 cups vegetable broth
• Salt and pepper to taste
• About 2 cups uncooked wild rice

Put the rice on to cook, according to package directions. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the carrot, onion, garlic, and sage and saute until the onion is soft, about 5 minutes. Add the beans and broth, bring to a simmer, and simmer for about 20 minutes, or until the liquid reduces slightly and the vegetables are very soft. Transfer the bean mixture to a food processor and puree until almost smooth. Transfer the bean puree to a saucepan, season with salt and pepper, and stir. Reheat the sauce over low heat and serve over the hot cooked rice.

Thai Coconut Soup

I always love trying new recipes, so I don't usually make the same thing twice unless it's really good. So you should know it's really saying something that I've made this Thai coconut soup more times than I can remember.

This soup recipe comes from my favorite vegetarian cookbook, Linda McCartney On Tour.* Ms. McCartney was an animal rights activist who refused to "eat anything with a face." Her cookbook is fantastic and contains recipes influenced by all sorts of different world cultures and cuisines. I do have to say that I disagree with her choice of name for this recipe -- she calls it "tom yum soup," but it has pretty much zero in common with tom yum (at least as I'm familiar with it). This soup has more in common with tom kha gai, since it has a coconut base, except this is a vegetarian version with lots more veggies. And in my opinion, more deliciousness.

Whatever you want to call it, this soup has lots of wonderful flavors, and like all good soups it tastes even better the next day.

 Thai Coconut Soup

• 2 tablespoons peanut oil
• 4 cloves minced garlic
• 1 medium onion, chopped finely
• 1 fresh jalapeno pepper (or other, if your store has interesting types), seeded and minced
• 2 stalks lemongrass (if my store doesn't have it, I sometimes add some lime zest instead)
• 3/4 pound eggplant, cut into half-inch cubes
• One 14-ounce can of diced tomatoes in juice
• 2 teaspoons sugar
• 4 cups vegetable stock
• One 14-ounce can of coconut milk
• Cilantro, anywhere from 2 to 4 tablespoons (or none at all)
• Salt and pepper to taste
• 1/2 to 1 cup cooked jasmine, basmati, or long grain brown rice
• Chopped peanuts, for garnish
  

Heat a large soup pot over medium-high heat and add the oil. When it is hot, add the garlic, onion, jalapeno, and lemongrass stalks (leave them whole, or at least in large enough pieces that you can easily remove them later). Stir-fry for 2 minutes, then add the eggplant and cook for about 4 minutes until it has browned. Stir in the sugar and tomatoes, and mix well. Add the stock, coconut milk, and cilantro (if using). Bring to a simmer, season to taste with salt and pepper, and simmer gently for about 5-10 minutes. Add the rice about 2 minutes before the end of the cooking time. Remove the lemongrass, pour the soup into bowls, and garnish with the chopped peanuts.

*Note: to be distinguished from my favorite vegan cookbook, which is definitely Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. You'll definitely see recipes from that book cropping up on this blog more than once.

Cooked Grains Salad with Tomato Vinaigrette

Hey, look! Another grain and vegetable summertime salad! Well, when summer produce is abundant and delicious, far be it from me to refrain from eating it whenever possible.

This recipe is borrowed with gratitude from the New York Times' Recipes for Health series. I love their fresh, light, seasonal recipes -- they always seem to know exactly what I would like. This one's simple yet really, really great. The tomato vinaigrette in particular is outrageously good. I could have just eaten that with a spoon. Of course, the quality of the vinaigrette will depend in large part on the quality of your tomatoes, so choose wisely.

If I were to change anything the next time around, I'd probably add a few more veggies. I think lightly steamed summer squash or chopped-up green beans would be really nice in this.

Cooked Grains Salad with Tomato Vinaigrette

• Half-a-pound ripe farmer's market tomatoes (I used a yellow heirloom variety)
• 1 clove garlic, minced finely
• Salt and pepper to taste
• 2 tablespoons red wine vinegar (or sherry vinegar if you have it)
• 2 tablespoons extra-virgin olive oil
• 4 cups cooked grains (I used pearl barley and brown rice; you could also use farro, quinoa, or bulgur)
• Kernels from one ear of corn, steamed (you can steam the whole cob before slicing it up, or zap the kernels in the microwave for about 30 seconds)
• 1 medium cucumber, diced
• 2-3 tablespoons fresh herbs (I used dill, but tarragon or parsley would have been great too)

Cut the tomatoes in half across the equator and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar, and oil. Add the remaining ingredients, toss together, and serve.