Sunday, March 14, 2010

Daring Cooks Challenge – Risotto

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

It’s been awhile since I’ve made risotto, and even longer since I’ve made my own broth. I made the broth last weekend, using the Roasted Vegetable Broth from my giant Gourmet cookbook. I chose onions, mushrooms, peppers, carrots, and garlic to roast, and seasoned the veggies with sage and parsley.

When they were done, I added them to a pot with water, a can of tomatoes, and bay leaves.

After simmering 30 minutes or so, I was left with a rich tasting, delicious broth.

Instead of discarding the veggies, I ate them for dinner!

Today I made the risotto. I’m sure you know I wanted to make a mushroom risotto, but since I was taking it to share with my young nephews, I used only onions. I got the onions nice and golden.

Then added in the rice, and the broth, about a half cup at a time.

And done!

Creamy, oniony deliciousness for everyone to enjoy.

Thursday, March 11, 2010

Curried Collards and Chickpeas

I am trying to keep this blog alive while I prepare for Chase’s wedding. Please bear with me for a couple more weeks!

I have only one food pic and recipe for you today, and it was so delicious I’ve made it twice. It’s super easy to prepare and you can use any greens you have on hand. I know it’s just beans ‘n greens, but it’s really yummy.

Curried Collards and Chickpeas

1 medium onion, chopped
3 cloves garlic, minced or pressed
¼ cup veggie broth
1 t. your favorite curry blend
½ t. turmeric
1 bunch greens, trimmed and chopped
1-15 ounce can diced tomatoes
1-15 ounce can chickpeas, drained and rinsed
S&P to taste

Cook the onion and garlic, then add in the broth and spices. Mix well. Add in the greens, tomatoes, and chickpeas and heat through. Season with salt and pepper.


My sister from Alabama will be here for spring break week, and she will help me pick out my dress for the wedding. The invitations are out, and aside from some occasional drama, all the plans are in place and we should have a beautiful wedding.

I apologize again for neglecting blogland. I promise to catch up as soon as I can!