1.25.2015

Leek Risotto

Leek Risotto

I Heart Cooking Clubs
It's potluck time again at IHCC.



Leek Risotto

Adapted from A Change of Appetite by Diana Henry

Ingredients:

1 litre vegetable stock or water
2 Tbsp olive oil
1 onion, diced
3 leeks, trimmed and cut into 1/2-inch slices
2 cloves garlic, minced
200 g risotto rice
100 g feta cheese

Method:

Bring the stock to a simmer and keep on low heat.
Heat hte olive oil and fry the onion until translucent. Add the leeks and garlic and fry until the leeks start to wilt. Add the rice and 2-3 cups of the stock. Keep stirring and adding liquid one laddle at a time until the rice is tender, about 20 minutes. Stir in half of the feta cheese and add salt and pepper to taste. Serve with a topping of the remaining feta cheese.

1.04.2015

Pasta with Kale Pesto

Pasta with Kale Pesto

Pasta, Kale = Happy, Healthy. ;)


Pasta with Kale Pesto

Adapted from A Change of Appetite by Diana Henry

Ingredients:

250 g pasta

1/2 head of kale, trimmed, stems removed
3 Tbsp olive oil
1 garlic clove
1/2 cup pecorino cheese, grated
salt, pepper, chili flakes to taste

Method:

Bring a large pot of salted water to the boil.
Blanche the kale leaves for 5 minutes and remove from the water with a slotted spoon. Cook the pasta until al dente. Meanwhile blitz the kale and the remaining ingredients in a food processor. Toss with the pasta and serve.

12.28.2014

Cabbage with Tomatoes and Sour Cream

Cabbage with Tomatoes and Sour Cream

It's potluck time again at IHCC.


Cabbage with Tomatoes and Sour Cream

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

2 Tbsp clarified butter
1 onion, diced
1 small head cabbage, chopped
2 small potatoes, chopped
salt and pepper
1 can chopped tomatoes
1/2 tsp ground cummin
1/2 cup sour cream

Method:

In a skillet, melt the clarified butter and fry the onion until translucent. Add the cabbage and potatoes and cook on medium heat with a lid on until the potatoes are tender, about 10 minutes. Add a dash of salt and pepper, the tomatoes and the cummin and simmer until the sauce becomes slightly thick, about 10 minutes.
Add salt and peper to taste, stir in the sour cream and serve.

12.21.2014

Pasta with Spiced Tomato Sauce

Pasta with Spiced Tomato Sauce

A spicy tomato sauce for all seasons.


Pasta with Spiced Tomato Sauce

Adapted from Eat by Nigel Slater

Ingredients:

250 g pasta

1 Tbsp sunflower oil
1 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground coriander
dash of chili flakes
1 tsp black mustard seeds
1 garlic clove, minced
400 g chopped tomatoes (1 can)

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add all the spices and fry for a couple of minutes. Add the garlic and fry until fragrant. Add the tomatoes and simmer till the pasta is done.

12.14.2014

Pasta with Lentils and Chorizo

Pasta with Lentils and Chorizo

I like me some carbs with my carbs. ;)


Pasta with Lentils and Chorizo

Adapted from Im Norden nichts Neues von kochpoetin

Ingredients:

250 g pasta
2 Tbsp olive oil
200 g mushrooms, sliced
100 g chorizo, sliced
1 clove garlic, minced
1/2 cup lentils (dry volume), cooked
salt and pepper

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the mushrooms and fry until slightly browned. Add the chorizo and garlic and fry for another 3-4 minutes. Stir in the cooked lentils and add salt and pepper to taste.

12.07.2014

Pasta with Mushrooms and Sour Cream

Pasta with Mushrooms and Sour Cream

Sour Cream makes everything better. [Citation needed]


Pasta with Mushrooms and Sour Cream

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

250 g pasta
3 Tbsp olive oil
1 bunch green onions, sliced
1 pound mushrooms, sliced
salt and pepper
1 tsp sweet paprika powder
1 cup vegetable stock or water
1/2 cup sour cream

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the green onions and mushrooms and fry on medium-low heat until the mushrooms are nicely browned. Add salt and pepper to taste. Add the paprika and stock and simmer for 3-4 minutes with a lid on. Stir in the sour cream and let warm through but do not boil.

11.30.2014

Quinoa-Mushroom Stew

Quinoa-Mushroom Stew

Quinoa and mushrooms are a nice combination.
 


Quinoa-Mushroom Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

20 g dried mushrooms
1 cup quinoa
2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
300 g fresh mushrooms, sliced
1 Tbsp tomato purée
salt and pepper

Method:

Cover the dried mushrooms with boiling water in a shallow bowl and set aside.
Cook the quinoa in 2 cups of water until tender, about 15 minutes, and set aside.
In a skillet, heat the oil and fry the onion until lightly browned. Add the garlic and fresh mushrooms and continue to cook until the mushrooms are well browned. Stir in the tomato purée, the quinoa and the mushrooms including their soaking liquid and cook for another 5 minutes. Add salt and pepper to taste.