I just ate risotto leftovers for lunch–delicious. Here is the recipe for the pumpkin/spinach/cheese risotto my husband made for us, except he made these changes:
He used leftover, homemade chicken broth instead of veggie broth;
He used 2 small acorn squash, 1 small butternut squash, and 1/2 can of pumpkin instead of pumpkin;
Rather than roasting the squash, he cooked the squash separately in the microwave, with holes poked in each one, for between 5 and 10 minutes each. I think he also split the squash partway through cooking to check them for doneness and then left them face-down on the plate to cook the rest of the way.
He used sheep blue cheese instead of feta, since that’s what we had.
Why all the substitutions? Read the previous post to understand.
Dan also noted that he hadn’t realized how long he’d have to stand and stir and stir and stir when he was making the risotto–25-30 minutes. I love risottos, though, because although you do have to stir a lot, they’re easy otherwise, and they have a very rich flavor. They taste like a much higher-calorie food than are (or than they are if you don’t overload on the cheese, anyway).
In our original meal, the risotto was accompanied by mashed turnips. The turnips were a bit too runny, but Dan used a small amount of cardamom in spicing them, and it made the turnips slightly sweet. Really tasty. Dan said, “That’s an ugly meal” when he was photographing it, but it tasted good and used up vegetables from our fridge! (If we made it again, I would include a bit less cheese than my cheesophile husband did–to let the more subtle flavors shine.)
My last post, about food and money, apparently rang a chord with a long of people. For those of you who are also trying to eat healthfully and pay attention to your expenditures, I think this article on how to use your ice cube tray to save money and prevent waste is great. Another ice cube idea: in the summer, Dan and I like to buy basil when it’s really cheap at the farmer’s market and make a big batch of pesto in the food processor. Then we freeze the pesto in an ice cube tray, pop the cubes out when they’re solid, and store them in a plastic bag in the freezer. When we want want 1-2 servings of pesto during the fall and winter, we just take out a cube or two and defrost them on low heat in the microwave.
I had posted that we would have LifeChef’s greens in a sundried tomato broth with black-eyed peas for dinner on New Year’s Day. However, Dan thought we had picked up a can of black-eyed peas, and I thought we had picked up a batch of fresh ones . . . so we ended up with no black-eyed peas at all. I used some black beans instead, but it wasn’t the same. I felt the greens needed a bit of salt, but other than that, I really enjoyed the recipe that LifeChef provided. We served our greens with the gluten-free, egg-free, dairy-free corn muffins from Sophie-Safe Cooking; I’ve made them before, and they are really tasty, but this time I learned that if you decided to cut way down on the sugar, you better boost flavor some other way! A little honey fixed that problem, anyway.
According to our meal plan for this week, we were supposed to have Alanna’s tasty warm sweet potato salad on greens for dinner last night. However, we are in a terrible cold snap in Georgia, and I was really exhausted yesterday. Put those together, and I wanted something quicker and hotter than the salad. So I flipped around our menu a bit, and last night for dinner we had organic BLsundriedTs on gluten-free, egg-free millet buns with avocado/dijon egg-free mayonnaise replacer for a condiment. The fake mayo recipe–which, loving avocado, I really enjoy–I like to alter different ways each time I make it. For a BLT, next time I would increase the dijon in the mayo replacer and maybe add a touch of honey.
The basic mayo substitute recipe comes from The Whole Foods Allergy Cookbook. The Whole Foods Allergy Cookbook and Sophie-Safe Cooking–linked in the last post–are the only two normal-people-style cookbooks I found that are actually free of all eight top allergens. (Many cookbooks claim to be, but each recipe is only free of one or two. In those books, all recipes are free of all eight. TWFAC does use gluten (but not wheat) in some recipes, though it offers alternatives.)
I served a boxed dairy-free tomato soup, doctored with a bit of ghee and some fresh basil from our plant, alongside the BLT. The meal was easy, enjoyable, and warm!