Mushroom, Pea, and Fennel Cream Risotto

Risotto is very common at our house. It gives any meal a touch of elegance and I walk away feeling like a master chef. In reality, it's an easy dish to prepare. People are often intimidated by it, but there is nothing to stress over. You do have to babysit it for about 20 mins, and that's the hardest part. Risotto that is too dry is the common complaint. I am a mom of two small kids, so walking away from the stove, forgetting about the risotto, and over cooking it to dryness does happen. A trick to help save that is to always have some heavy cream reducing. It will not be risotto perfection, but it can save a possible disaster. For risotto that has been cooked perfectly, it is a nice creamy boost. I love to add a mountain of Parmesan to my risotto, which thickens it a bit, so again, the cream helps loosen up the rice a bit. Since I am reducing heavy cream anyway, I like to infuse it with flavor. For this dish, I used fennel seeds. This gives it a touch of fennel flavor, but it won't over power it.

Feel free to change up this dish with some other veggies. Asparagus is a very good addition, or maybe different types of mushrooms. You could also turn this into a full meal by adding shrimp. Or garnish is with crumbled up pancetta or bacon.

 
Mushroom, Pea, and Fennel Cream Risotto
Serving Size = 4 - 5

• 1/2 cup heavy whipping cream
• 1 - 1 1/2 teaspoons fennel seeds (I eye it)
• 1 cup risotto
• 3 cups stock, warm (I used chicken stock)
• 1 tablespoon butter
• 1 tablespoon or so of extra virgin olive oil
• 1 cup fresh Parmesan
• 8 or so mushrooms, chopped
• 1/2 small white onion, finely chopped
• 2 - 3 cloves garlic, chopped
• Salt (1 teaspoon or so)
• 1/2 cup or so frozen peas
• Zest of 1 lemon

1. In a medium saucepan, preferably with a wide bottom, melt the oil and butter over medium heat. Add the onions and saute for a bit, then add the mushrooms. Saute until golden. Add the zest, garlic, and rice. Toast the rice for a few minutes.
2. Reduce the heat to medium-low and add about 1/2 cup of stock and the salt. Stir. Keep it at a very gentle simmer. It will start out soupy, but as the liquid absorbs it will thicken up. When you stir and can start to see the bottom of the pan, add around 1/4 cup of stock. 
3. In the meantime, start the fennel cream. Mix them together in a small saucepan over medium heat and gently boil until reduced by about half. When done, strain out the seeds and set aside.
4. Keep adding the stock to the risotto until there is no more stock (should take around 20 mins). Taste to make sure it's done, if not, add more stock or water. Stir in the peas when you add the last bit of stock. Check the seasoning. Remove from heat and stir in the cheese. Gently stir in the heavy cream. Check seasoning, again (the key to good rice).
5. The final product shouldn't be too dry. When you serve it on a plate, the risotto should spread out just a bit and then stop. It will not be soupy, or dry like white rice.

Linking to: Hearth and Soul

Spiced Pearl Couscous

I've posted a few couscous recipes in the past, but this time I wanted to share a spicy version with you. Spicy as in flavorful, not heat. If you want heat, go ahead and add some ground cayenne pepper. I served this as a side to lamb kabobs, pita bread, hummus, and grilled veggies. It really stood on its own, without being too powerful. Oddly enough, my favorite thing about this recipe is the warm fragrance it has from all of the warm spices. I wish I could bottle it up and spray it everywhere. It adds something special to the meal.

Spiced Pearl Couscous
Serving Size = 2 - 3

• 1/2 onion, finely chopped
• 1/2 green pepper, finely chopped
• 1 1/8 cups stock (beef, chicken, or vegetable)
• Oil (EVOO is what I used)
• 1 cup pearl couscous
• 1/2 teaspoon salt (optional)
• 2 - 3 cloves garlic, finely chopped
• Lemon zest, 1 lemon
• 1/2 cup parsley
• Black pepper (optional)
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cardamom
• 1/2 teaspoon ground coriander

1. Add a few tablespoons of oil to a medium saucepan, over medium heat. Saute the onions for a few minutes, then add the garlic and peppers. Cook until it all softens a bit.
2. Add the spices and cook for a few minutes. Add the stock and raise heat, bring to boil.
3. Once it's at a boil, add the couscous and stir. Cover and reduce heat to a gentle simmer.
4. Cook for 8 - 10 minutes.

Red Potatoes Roasted in Duck Fat

Remember the amazing duck recipe that I posted not too long ago? Well, I kept the duck fat, because it's liquid gold. Never throw duck fat away. Never. Instead, collect the fat and use it to roast red potatoes with garlic and herbs, like I did. If you really want to push it over the top, and I usually do, then add lots of Parmesan cheese. I served these with delicious grilled steaks, but honestly, I think the potatoes stole the show.

Red Potatoes Roasted in Duck Fat
Serving Size = 2 - 3

• 1 1/2 lbs of red potatoes
• 2 tablespoons or so of duck fat
• Salt/Pepper
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 3 cloves garlic, chopped

1. Preheat oven to 450F.
2. Pour the duck fat over the potatoes (in a 9x13 inch baking dish). Add the seasoning and garlic, toss well to make sure everything is coated. 
3. Bake 35 - 45 minutes, flipping the potatoes over halfway through. In the last 5 minutes, add the Parmesan.

Linking to: Gallery of Favorites

Grilled Zucchini and Onion with Basil and Balsamic Marinade

I love having a garden. Walking outside, going over the the plants, and picking something to make into dinner is an amazing feeling. The best part is that I know, without a doubt, that it's completely organic. We just started getting zucchini, so I kept it simple and made a marinade, added some onions, and grilled it. The only thing that might make this better would be portobello mushrooms cut into cubes and added to the marinade.

Zucchini from the garden

Cubed

Parsley, Basil, and Rosemary from the garden :)

Garlic, finely chopped

Mix the veggies and the marinade. Put in the fridge for 2 - 3 hours.

Place onto the skewers

Grill 'em

Turn and continue to grill until softened (we like them to get a bit of black on them).

Grilled Zucchini and Onion with Basil and Balsamic Marinade
Serving Size = 3 - 4

• 2 medium zucchini
• 1 - 2 large onions
• 4 tablespoons fresh parsley, chopped
• 3 tablespoons fresh basil, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• Black pepper, to taste
• 1/4 cup oil (I used extra virgin olive oil) (more as needed)
• 1/4 cup balsamic vinegar (more as needed)
• 1 tablespoon garlic, finely chopped
• 1 tablespoon honey

1. Cut the zucchini into 1 or 2 inch pieces. Do the same with the onions.
2. Mix together the rest of the ingredients, whisking until combined. Add the zucchini and onions, toss to coat. There should be enough to coat the veggies plus a little extra. Add more balsamic and oil if needed.
3. Cover and place in the fridge for 2 - 3 hours.
4. Heat up the grill, put the onions and zucchini on skewers (reserve the marinade), and place onto the grill (we have to set our grill to low or medium heat). Cook about 10 minutes per side, or until softened. Keep an eye on it. Brush it with the extra marinade a few times while cooking.

Linking to: Whole Food Wednesday, Full Plate Thursday

Simple Potato Salad

We celebrated Mimi's birthday over the weekend. She turned 3 and had a Mickey Mouse Clubhouse theme with lots of gifts, great food, kids to play with, a small pool to swim in, and just an overall great time. Everything came together as planned and worked out. There was only one tiny problem: The Cake. The cake decorations just didn't turn out how I wanted them to. I was frustrated trying to decorate it when I was out of time (and the kids wanted mommy a lot, so I had to pause often). Apparently, my frustration was obvious because my daughter Mimi looked at me and said, "Mommy, what's wrong? Are you upset?" It was the cutest moment ever. Then, when she saw the cake, she said, "Oh wow, it's so amazing." The frustration melted away and I felt so much better. She loved her cake and had some leftovers the next day, which made her happy. Sometimes it takes a toddler to remind you that a perfect, professional looking cake, isn't really what's important at a birthday party. :)

Anyway, since we had about 14 people to feed, I needed a menu that wasn't too difficult. I still had to decorate the house, the cake, the children, buy balloons, move everything to a new location for the party.... yeah, it was exhausting. So, I went with a hotdog bar with several toppings (it also matched the Clubhouse theme song), a few of which I will post on my blog. But for a side, I needed something simple, that would pair well with most of the toppings. I went with potato salad. I actually prefer warm potato salad, but the recipe below was served cold. Even though I kept this simple, you can customize it anyway you want. Add some eggs, pickles, or curry powder. The sky's the limit.

Simple Potato Salad
Serving Size = 4 - 6

• 3 1/2 lbs potatoes
• 1 cup mayonnaise
• 1/4 cup buttermilk or regular milk
• 2 1/2 tablespoons Dijon mustard
• 2 1/2 tablespoons grainy mustard
• Salt/Pepper
• 1 1/2 teaspoons dried dill
• 3 - 4 stalks celery, finely chopped
• 1 small onion, finely chopped

1. Peel, wash, and cube the potatoes. Cover with cold water, and bring to a boil. Add a good amount of salt and continue to boil until fork tender. Drain and set aside until they are warm, instead of screaming hot.
2. Add the celery and onion to the potatoes. Mix together the rest of the ingredients for the dressing (with just a touch of salt, since the potatoes should be mostly seasoned). Add to the potatoes and mix well. Check seasoning.
3. Refrigerate until ready to serve.

Broccoli Rabe with Garlic and Red Pepper Flakes

I love broccoli rabe. It has a slight bitterness that makes it stand out from other veggies. This is a pretty simple recipe that I use often. My only tip is to make sure you salt the boiling water and the cold water well. When you combine everything in the saute pan, it will probably be well seasoned, but check and adjust.

In other news, that has nothing to do with food, my little girl is about to turn 3! I keep wondering how that's even possible. I still remember bringing her home from the hospital, her first bath, how tiny she was, and her need to always be on the go. She wanted to sit up, crawl, and walk immediately. To this day, she is still always on the go, wanting to get into everything. I'm planning a Mickey Mouse Clubhouse themed party. I'm excited to start decorating the cake, although, to be honest, I'm not the world's greatest cake decorator. I actually plan to take a cake decorating class at a local college this year. It's very inexpensive and only lasts a few weeks (I think it's common, so you can probably find something similar at your local college). Anyway, stay tuned because I'll post some pictures.... unless it's a disaster, in which case, we'll just pretend I never wrote this. :)

Broccoli Rabe with Garlic and Red Pepper Flakes
Serving Size = 2

• 1 bunch of broccoli rabe, trimmed
• 2 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• Salt/Pepper
• 1 - 2 tablespoons extra virgin olive oil

1. Trim and rinse the broccoli rabe (remove the thick stem, keep the leaves and flowers) and place into boiling water (seasoned well with salt) for about 1 minute. Remove from heat and place into cold water (also seasoned with salt) with ice to cool it down. Once cool, dry well.
2. Add oil to a saute pan, along with the garlic and red pepper flakes. Cook just until fragrant, then add the broccoli rabe. Add black pepper and check seasoning. Only cook for a minute or two because the broccoli rabe is already cooked.

Linking to: Full Plate Thursday

Lentil and Rice Salad and an Announcement

First, I want to begin this post with an announcement. I am joining Alea from Premeditated Leftovers, Penny from Penniless Parenting, Swathi from Zesty South Indian Kitchen, April from 21st Century Housewife, and Judy from Savoring Today as co-host of the Hearth and Soul blog hop. If you are not familiar with this blog hop, it's a foodie blog hop and here are the rules:

"Recipes should include healthy ingredients and can be old or new recipes or posts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome." - Alea, Premeditated Leftovers

So if you have something to link up, I (as well as the other co-hosts) will have a linky open every Tuesday. Feel free to link up your posts. If you do not have a blog, it is still a great way to find new recipes or other food information.

I am extremely excited to join this hop and I look forward to working with everyone. :)

Now, onto the food!!

I knew I wanted to add lentils to rice to create a side, so I searched FoodNetwork and found a recipe. I adapted it to fit my ingredients since I was missing a few things. I also kept the recipe for 4-6 because I knew I could use the leftovers to make a casserole. My husband and I love this simple side, but I was surprised and happy to see that my toddler loves it the most.

Garlic, onion, celery, carrots

Lentils and chicken broth added

Drain the lentils

The rice is done and ready to fluff with a fork

The leftovers are great in a casserole the next day

Lentil and Rice Salad
Adapted From
Serving Size = 4 - 6

• Extra Virgin Olive Oil
• 1 carrot, finely chopped
• 1 small onion, diced
• 3 cloves of garlic, finely chopped
• 1 celery stock, finely chopped
• 1 cup dried lentils
• 4 cups chicken stock
• 1 bay leaf (I had 2 tiny ones)
• 1 cup long grain white rice
• 1/8 - 1/4 cup chopped parsley
• 1 teaspoon dried thyme
• Zest from 1 lemon
• Salt/Pepper

1. In a medium saucepan over medium heat, add 1 tablespoon extra virgin olive oil, the carrots, onion, celery, lemon zest, and garlic. Cook until softened, about 5 minutes. Add 2 cups of broth and the lentils. Bring to a boil, cover, reduce heat to medium-low and simmer for 15 - 20 minutes. Drain and transfer to a large bowl.
2. For the rice, add 2 cups of broth to a medium saucepan along with the bay leaves, thyme, salt/pepper, and bring to a boil. Add the rice, stir, cover and cook for 20 minutes. Fluff with a fork when done and add to the lentils.
3. Add the parsley and check for seasoning. Serve hot or room temperature.

Linking to: Gallery of Favorites

Spicy Roasted Potatoes with Garlic, Sage, and Rosemary

Rosemary and sage are two of my favorite flavors. They're also my favorite herbs to grow. Heck, they're even my favorite names. If I could go back in time and give my children food names so they all matched, would I? Uhhh.... yeah! Better believe it! :) My husband isn't as wild over the flavors though, so when I work with them I try to find a balance. I want to taste them, but I don't know to gag him with their powerful flavor. I could easily double the sage in this recipe though and be completely happy. So adjust to taste. Also, when the potatoes were done, I removed them from the oven and then sprinkled on Parmesan. The heat makes the Parmesan melt and clump up, which I love. But if you're not crazy about that, you could skip it entirely, or add the Parmesan in the last minute or so of cooking time and crisp it up a bit.

Potatoes cubed, patted dry, and ready to go

Sage and rosemary

Chop them up

Put the mixture onto a baking dish

After cooking a while, add the garlic

Mix well, and put back into the oven

Crispy potatoes

Spicy Roasted Potatoes with Garlic, Sage, and Rosemary
Serving Size = 2 - 3

• 4 - 5 medium potatoes, peeled, cubed (roughly 1-inch), patted dry
• 2 - 3 tablespoons extra virgin olive oil
• 1/4 - 1/2 teaspoon red pepper flakes
• Salt/Pepper
• 4 - 5 large sage leaves
• 1 teaspoon fresh rosemary, chopped
• 4 - 5 garlic cloves, roughly chopped (about 2 tablespoons)
• 1/8 cup or so of freshly grated Parmesan

1. Preheat oven to 400F. Spray baking sheet with oil.
2. After cubing the potatoes, pat them dry and place into a bowl. Toss with the oil (the potatoes should be coated with oil, but not swimming in a pool of oil), salt, and herbs. Spread out onto the baking sheet, making sure they do not overlap.
3. Bake 20 - 25 minutes (they should be 90% done, a little tough in the middle but mostly cooked), then add garlic and mix. Increase the heat to 450F and bake 5 minutes, mix again, continue to bake until done and crispy (about 5 - 10 extra minutes).
4. Remove from oven and sprinkle on the Parmesan (or add it during the last minute or two of cooking time, see notes at the top of the page). 

Linking to: Creative Thursday, Makin' You Crave Monday, Mix it up Monday, Melt in Your Mouth Monday ', Hearth and Soul, Whole Food Wednesday

Broccoli, Mushroom, Cheese, Rice Casserole

I hit a home run with this recipe. Comfort food without the canned soup but with all of the flavor. Canned soup does add a lot of flavor to casseroles, so when you skip it you either end up with something delicious or something bland. To create the flavor, you have to use several veggies and a good amount of seasoning. Always taste test.... a rough job, but someone has to do it. :) You can use almost any type of cheese you want, but I went with sharp cheddar. For the topping, I just sprinkled on extra cheese and breadcrumbs. Parmesan would be nice on the top as well. And if you're in a hurry, feeling lazy, or you're house is hot and you don't want to use the oven, just skip the baking and the cheese/breadcrumb topping. Also, I'm betting you could add some leftover chicken to this and make it a meal. 

Onion and celery

Mushrooms

Garlic

Cook the flour and butter for about 5 minutes

Veggie and cheese mixture

Rice

Mix the two together (if you're feeling lazy one day, you could eat it just like this and skip baking)

Sprinkle on the extra cheese and breadcrumbs, bake

Broccoli, Mushroom, Cheese, Rice Casserole
Serving Size = 3

• 1/2 cup long grain white rice, (measuring uncooked, and then cook)
• 1 cup sharp cheddar cheese
• 1/2 cup sharp cheddar cheese (topping)
• 3/4 tablespoon flour
• 1 tablespoon butter
• 3/4 - 1 cup of milk (depends how dry it looks, I needed 1 cup)
• 2 cups broccoli (I used frozen, if you use fresh then cook it first)
• 6 or so button mushrooms, thinly chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, finely chopped
• 1 small onion, or half an onion, finely chopped
• Oil (I used extra virgin olive oil)
• 1 tablespoon or so of breadcrumbs
• Salt/Pepper, to taste

1. Preheat oven to 350F.
2. In a large skillet, over medium heat, add some oil and saute the onions and celery for a minute. Add the mushrooms and garlic and cook everything until softened. Add salt and pepper. Pour onto a plate and set aside.
3. Add the butter to the pan and melt. Add the flour and whisk, cooking for about 5 minutes to remove the raw flour taste. Stir constantly. You might need to lower the heat a bit.
4. Add the milk, stir until thickened, add the cheese and stir well. Add the veggies back in, including the broccoli. Stir well, if it's too dry, add more milk. Add the rice, stir, check seasoning. Again, add more milk if it looks too dry. It should be creamy and liquid shouldn't run everywhere.
5. Place into a 1 1/2 quart baking dish and sprinkle on the 1/2 cup cheese (or as much as you want). Sprinkle on the breadcrumbs. Bake until bubbling. If the breadcrumbs do not toast up enough, flip on the broiler for a minute or two.

Linking to: Mix It Up Monday, Hearth and Soul, Made From Scratch Tuesday, Handmade Tuesdays, Tuesdays at the Table, Tasty Tuesdays