kitchen sink risotto (peas, broccoli, red pepper, cream of mushroom soup)
I didn’t feel like going grocery shopping today and figured I would just eat pasta for dinner. But then I had a thought about risotto. I had all the basic ingredients, but I didn’t think that I had anything to put in it. Then I remembered the box of cream of chicken soup that I have been saving for a casserole. After doing a quick search to make sure that I wasn’t thinking crazy thoughts and that you could indeed flavour risotto with cream of chicken soup, I went to grab an onion and realized that I had a head of (sad, sad) broccoli and peppers. Also I had a bag of frozen peas lying forgotten in my freezer. Success! Veggies to make it healthier!
1 3/4 cup arborio rice
1 container cream of mushroom soup (use Pacific Foods Organic to make it GF)
1/4 cup boiling water
4 cups chicken stock
butter (I used about 1.5 tablespoons in my mind, which could be anywhere between 1 tablespoon and 2 cups… but I think about 1.5 – 2 tablespoons is perfect)
1 head broccoli
1 red pepper (or whatever. colour doesn’t matter) 1/4 – 1/2 cup frozen peas
1 small onion, chopped
1 clove garlic, chopped
Lots of basil
combine the soup and boiling water in a bowl, mix till smooth
pour stock into a medium pot, bring to a simmer
in a large pot, melt butter. Once melted, add onion, garlic, pepper, and broccoli
Once those have cooked (onion becomes translucent, pepper is softer looking), add basil, rice, and coat the rice well with butter. The heat should be medium low
Add soup mixture and mix together. Once the soup has been absorbed, add chicken stock 1/4 cup at a time (adding more once the liquid is absorbed)
Add in Parmesan as you feel necessary. So often, and liberally.
Once all the stock is gone, you should have an amazing risotto ready to go.
Um, this was amazing.
Here’s the recipe
Here’s my picture
Pioneer Woman’s Perfect Potato Soup
I topped it with parsley (this picture makes it look like a lot of parsley. I swear it wasn’t that much), bleu cheese, and bacon. The combination was perfect and I wanted to eat the ENTIRE FREAKING POT of soup (I didn’t, but I did enjoy the leftovers for 3 lunches after).
Sorry mom, I have a new favourite potato soup
Burritos are probably my favourite food. Also french fries. But burritos. They’re perfect because you can really fill them with whatever you like and they will always taste delicious. They’re a great way to use leftovers, which is what happened with this recipe. It was originally inspired by a Pinterest post where they filled the burritos with black beans (and another where they used sweet potatoes and black beans). I came home and looked around and… well this one worked! Also I guess this isn’t a burrito but hat’s what I am calling it.
Burrito filling (seriously, just use whatever you want. This tasted really good though).
– roasted butternut squash (leftover from the ravioli adventure)
– 1 can red kidney beans, drained
– chopped jalapeño (as spicy as you like it)
– chopped spinach (spinach = iron so chop that baby in!)
– cilantro, chopped
– lemon juice (this was a mistake – I meant to put this in the salad and wasn’t paying attention. But you can really taste it and it was a good addition so you should add it!)
– avocado (I used a whole avocado, but I sliced it into small pieces before I mixed it in with the rest of the ingredients
– cheese. I used havarti because my cheese selection is lacking right now but you can use whatever.
– tortilla shells. Soft corn shells worked the best but I ran out and used rice shells and those worked too.
In a big bowl, mix together everything except for the tortilla shells.
In a frying pan, heat up oil and put in 1 tortilla shell at a time. Let the tortilla cook for about 2 minutes and then add in the filling to half the shell. Let it fry up for another minute or so and then push half the shell over to cover the filling. Flip the tortilla (points if you don’t lose any filling) and let cook on the other side for about 3 minutes. Serve warm and with a good steak knife if you’re using gluten-free tortilla shells because those get crispy!
Now accepting applications to blogger photography school. Burritos are hard to take pictures of.
This was super easy. I didn’t take pictures of the process because my photographer was taking a Sunday nap.
1 lb shrimp, peeled and deveined
4 tbsp melted butter
Zest and juice of 1 Lemon (actually I used 2 but boyfriend suggested less next time. I thought it was great so I guess if you like lemon use a lot)
1/2 cup of chopped parsley
1 head broccoli, chopped
1 bunch Swiss chard, roughly chopped
Pasta of your choice. I used spaghetti but angel hair would have been better
On a cookie sheet, lay out shrimp in a single layer and drizzle with olive oil and a tiny bit of salt. Preheat oven to 375 and bake shrimp for 8 minutes, or until pink
At the same time, put about 1/2 cup of water in a frying pan and cook the broccoli on high for about 5 minutes (or until just soft). Add the Swiss chard and parsley and cook for another 2-3 minutes. Turn off heat (or keep on low heat).
Cook spaghetti. Before draining, keep 1/2 cup of pasta water.
I’m going to preface this by saying that these didn’t turn out exactly like falafel. Part of that was probably because I made them too thin and I was too lazy to shape them properly. They were a bit dry but you know what? They still tasted great. I baked them but I think next time I will pan fry them. Or not be so lazy and shape them into balls
1 can chickpeas, drained and rinsed
2 cloves of garlic
Lots of parsley
2 tbsp olive oil
1 tbsp coriander
Scoop of flour (about 2tbsp)
Mix everything together using a food processor or blender.
Preheat oven to 375
In a greased baking dish or cookie sheet, scoop balls of the mixture out, shaping into balls or patties
Bake for about 20 min, flipping halfway through