Red Rice and Baby Broccoli Risotto

Despite not being one for recipes that require constant supervision and/or precise techniques, I don't mind cooking risotto. Maybe it's because there are generally a decent amount of leftovers (including wine!) or that I've learned that I don't have to be as precise/attentive as the recipes try to scare you into being.

Nanner Wine. Photo credit: Donnafugata

I do recommend the baby broccoli, as it is much more tender and integrates better into the recipe. If you use regular broccoli, maybe increase the liquid and/or add it in prior to the 10-minute mark.

INGREDIENTS

• 1 cup short or medium-grain non-sticky red rice (e.g., Bhutanese rice)
• 4-5 cups chicken or vegetable stock
• 2 Tbsp olive oil
• 1/2 cup onion, minced
• 1/4 - 1/2 tsp red pepper flakes
• 1 red pepper, diced
• 2/3 cup arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or really, any white wine that would taste good as "leftovers")
• 3/4 lb baby broccoli, stems peeled and slice and flowers torn into small pieces by hand
• Black pepper, to taste
• 1/4 - 1/2 cup Parmesan
• 2 tsp dried parsley (or 2 Tbsp fresh) 

DIRECTIONS 

Cook the red rice
In a saucepan, combine 1 cup red rice,1.5 - 2 cups water (see package instructions), and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer for ~20 minutes. Remove from heat, uncover, place a dish towel over the pan, and return the lid (I suppose this helps preserve moisture?).

Heat the stock/broth
Bring to a simmer over low-heat.

Cook the risotto

1. Heat olive oil over medium heat in a wide, heavy, LARGE nonstick skillet or saucepan.
2. Add onion and a generous pinch of salt. Cook for ~3 minutes.
3. Add the red pepper flakes and red bell pepper. Cook, stirring often, ~5 minutes.
4. Stir in the arborio rice and garlic until the grains crackle.
5. Add in white wine, stir until absorbed.
6. For the next 10 minutes, add ladlefuls (1/2-1 cup) of broth at a time, stirring until almost absorbed.
7. Add in the broccoli, and continuing stirring and adding broth for ~10 minutes. 
8. Stir in the red rice and add any remaining broth if needed (i.e., if the arborio rice is still crunchy).
9. Season with pepper, stir in parsley and Parmesan.

Recipe via New York Times 

Banana Pound Cake

In the spirit of Meredith's recent post, I thought I'd post something that I've happily consumed but have not personally made. Dan discovered this recipe a few years ago, and it has been a staple of his baking repertoire. It's a great treat for company, as it makes a sizable cake.

Toonces, deigning to be an NCC assistant.
Photo Credit: E.Evans

INGREDIENTS 

Cake

• 3 tsp + 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 2-3 mashed ripe bananas (~1 cup)
• 1 1/2 tsp vanilla extract
• 1/2 tsplemon extract
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 cup (8 ounces) sour cream 

Glaze

• 1 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract
• 3-4 tsp milk

DIRECTIONS  

1. Preheat oven to 325.
2. Grease a 10-in Bundt pan. Sprinkle with 3 tsp sugar.
3. Cream butter and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana and extracts.
4. In a separate bowl, combine flour and baking soda.
5. Add flour mixture to the creamed mixture, alternating with the sour cream, beating until combined.
6. Pour into prepared pan. Bake for 75-85 minutes (toothpick inserted into the center should come out clean).
7. Cool for 10 minutes. Remove from pan, allowing it to cool completely.
8.  Whisk together glaze ingredients until smooth. Drizzle over cake.

Recipe via Taste of Home 

Slow Cooker Mexican Beef Stew

I had dinner with the infamous Miss Chris this week and she made the most delicious stew so, without ever having prepared this on my own, I decided to post it here anyway. I imagine one could certainly substitute chicken or pork (and adjust the cooking time) to make this a little healthier. Served it with a little sour cream and shredded cheese.

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag)
• 1 teaspoon chili powder
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Directions

1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder. 
2. Cover; cook on Low heat setting 9 to 11 hours.
   With whisk, stir in taco seasoning mix. Stir in black beans and corn. 
3. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Recipe and photo from Betty Crocker

Mulled Apple Cider

In order to preserve a burner for other uses, I made this cider in my slow cooker. Just turned it on high for an hour or so and then left it on low to keep the cider warm. I'm not a fan of the floaties, so in the future I think I'll try to put the little stuff in a thing for steeping tea or some cheesecloth or something.

Ingredients

• 2 quarts apple cider (8 cups)
• 4 strips lemon zest
• 2 cinnamon sticks
• 2 whole star anise (optional)
• 1 teaspoon whole allspice berries
• 1 teaspoon whole cloves

Directions

1. In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind. 

Recipe and photo from Martha Stewart

Oven-Cooked NY Strip Steak

 

Ingredients

• 2 1-1 1/2” thick cuts New York Steak, fat trimmed
• 1 Tbl Worcestershire
• 1-2 Tsp Montreal Steak Seasoning
• 2 Tbl butter
• 2 sprigs of fresh thyme
• 1 Tbl Olive Oil

Instructions

1. Pat the steaks dry.
2. Add 1 1/2tsp Worcestershire to the one side.
3. Add half of the seasoning and press down.
4. Flip the steak and add the remaining Worcestershire and seasoning.
5. All to sit at room temperature for 30 minutes.
6. Preheat oven to 400f.
7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
8. Drizzle the olive oil onto the steak and flip to get all sides coated.
9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
10. Cook for 4-5 minutes or until a good crust forms.
11. Flip over and immediately shut off the heat.
12. Working fast add the sprigs of thyme and pats of butter on top.
13. Put the pan into the oven.

Notes

See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

Swedish Meatballs

Stella is a meatball fiend. Her love of these delicious wonders inspired me to want to find some more interesting uses, outside of spaghetti. Swedish meatballs, served with egg noodles and peas, hit the jackpot.

This is the first time all four members of my family ate exactly what was served, no more and no less. The heavy cream makes this a less than healthy recipe, but regardless, it will be used again at my house.  I made 1.5 times the sauce and didn't have any dried rosemary so I used dried thyme instead.

Ingredients:

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 (20 ounce) package frozen cooked meatballs, thawed

Directions:
1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.