You will find this recipe is not your traditional way of making risotto. I’ve tried the authentic Italian way of making risotto, and let me tell you, it’s a time consuming recipe. Every time I have followed a risotto recipe I have had to stand over the stove and stir the risotto rice with broth in batches until the rice is cooked. This takes at least 30 – 45 minutes. 45 minutes of standing and stirring, sometimes even longer. I started to dread making risotto when the kids wanted it.
Then one day I decided to try an alternative way of making risotto. I wondered how is it that in restaurants risotto is at our table within minutes. It occurred to me that they must cook the Arborio rice in advance, and just add the veggies or seafood when we order. I thought let me give that a try.
The next time I made risotto, I cooked the Arborio rice in broth in a pressure cooker – no stirring involved. Then when I was ready to make my risotto, in a separate pot I sautéed vegetables and just added them to the already cooked Arborio rice and mixed it all together. The risotto turned out awesome. Because the rice is already cooked, the whole process of making risotto goes by much faster. Try my recipe for a quicker vegetable risotto and see if you like it as much as I do.
Continue reading Spring Risotto with Leeks, Peppers & Arugula
Sometimes you just want a pretty book you can get lost in. A book that is not heavy on writing but gives us just enough information to make us want to read more about the topic, maybe in another in-depth book or article.
Continue reading A Handful of Herbs by Barbara Segall, Louise Pickford and Rose Hammick
I asked Anjali to pick a bunch of herbs for a vegetable pot pie I was making and this is the basket she proudly presented to me. These fresh picked herbs and lemons looked so beautiful that in addition to using them in the potpie I wanted to make another dish that would bring out the freshly picked herb flavors.
Continue reading Spring Herbs & Goat Cheese Fettuccini with Braised Sugar Snap Peas & Leeks
Growing herbs at home is one of the most satisfying gardening tasks there is, and it’s extremely easy too. As beneficial as herbs are for all of us, what is many times overlooked is the joy that herb gardening brings even before we harvest these herbs for all their healthful uses. Within the large realm of gardening, herb gardening has its own therapeutic effects.
When you are outdoors working in the dirt taking care of herbs, planting, weeding and watching all the bugs, butterflies, and hummingbirds – any stress you have will seep away, even if it’s just for a few minutes you are one with nature.
Continue reading The Joy of Herb Gardening
This sweet potato soup is hearty and filling. You can blend it into a creamy texture or keep it a thick chunky consistency, either way it will taste great and fill you up. Here is the recipe. Continue reading Roasted Sweet Potato & Onion Soup
Mushroom Quiche on Whole Wheat Crust:
makes 2 quiche pies
- 2 whole-wheat frozen pie crusts
- 6 cups finely chopped mushrooms
- 10 cloves finely chopped garlic
- 1 bunch chives finely cut about 2 -3 tbsp
- 2 tsp dry herbs like thyme, rosemary, oregano
- 8 small sage leaves
- Salt and pepper
- 8 eggs
- 1 cup sour cream
- 2 cups milk
- 1 1/4 cup parmesan cheese
- 2 cups Swiss gruyere cheese shredded
- Olive oil
Continue reading Mushroom Quiche on Whole Wheat Crust
Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
- 4 cups finely cut brussel sprouts
- 2 cups sugar snap peas cut in halves
- 4 cups chopped spinach
- 1 medium onion finely cut
- 2 tsp chopped garlic
- 1/2 tsp fresh grated ginger or ginger paste
- 1 red chili (optional)
- 1 tbsp fresh thyme
- 1 small sprig of rosemary
- 2 tbsp chopped cilantro
- 1 tsp dry garlic powder
- 1 tbsp honey
- 1 block extra firm tofu drained and cut into cubes
- 1 can 15 oz coconut milk
- 2 tbsp oil
Continue reading Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
Carrots & Butternut Squash Soup with Rosemary:
- 1 box of cut butternut squash. About 4 cups.
- 2 cups chopped carrots
- 2 tbsp Olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 Rosemary sprigs
- Salt and pepper
- 1 carton vegetable broth or 5 cups broth
Continue reading Carrots and Butternut Squash Soup with Rosemary
Cream of Mushroom Soup
- 1 large box of mushrooms finely chopped. About 8 cups.
- 6-8 cloves of garlic crushed
- 1 bunch of chives finely chopped
- 4 sage leaves
- 1 tsp fresh thyme
- Olive oil
- Salt & pepper
- 1 cup whole milk
- 1 tbsp all purpose flour
- 1 tbsp butter
- 1 carton vegetable broth, about 5 cups
Continue reading Cream of Mushroom Soup
This is an awesome soup that is refreshing, flavorful, super healthy, and very light. Artichokes give this soup a distinct flavor that comes through, and spinach adds some substance and colour. All you need is herbs such as thyme and oregano and a squeeze of lemon juice, and this soup will transport you to the Mediterranean. Here is the recipe.
Continue reading Artichoke & Spinach Soup