Roasted Garlic Crunchy Risotto

Now, this risotto doesn't have to be crispy, but it is indeed worth it.  Millet makes everything better.  No, it's not bird food.  Ok, it is part of bird food, but it should be included in all human-food bags too.  Whether uncooked, toasted or prepared with water/broth, millet is truly an awesome grain.  I recommend it highly.  In today's installment of 'Gee, what's good in the pantry?', millet reigns supreme.  It has taken a pretty straightforward risotto to a new level, adding a dimension not usually found in a soft rice dish.  

Risotto, contrary to popular belief, does not require beaucoup cheese.  In fact, risotto just requires a good quality rice that makes a creamy base.  Arborio rice is a great choice.

Rice cooker?  Yes, please! Thank you for taking care of the arduous task of making risotto.  Gone are the days of slaving over a stove for 20 minutes.  Second-best-kitchen-appliance gives me the opportunity to walk away and bust butt in a few rounds of Tetris.  

ROASTED GARLIC CRUNCHY RISOTTO

4-6 servings

CONTENTS

2 cups uncooked arborio rice, prepared according to package directions or in a rice cooker.

2 TBS roasted garlic

1/4 cup fresh basil, sliced into thin strips or torn by hand

2 TBS toasted wheat germ (optional but awesome)

2 TBS raw or toasted millet

1/2 tsp salt, ground black pepper to taste

Pictured above: Roasted Garlic, Fresh Basil and Toasted Wheat Germ.

FASCIST DIRECTIONS

1. Prepare rice.

 

 Rice cooker is set to white rice...

2. Tear basil by hand or go for the chiffonade.

Order doesn't really matter since everything will be mixed eventually but I placed the basil in the bottom of the bowl first.

3. Add cooked rice (however much you want to serve.  It was the only thing for dinner plus an awesome dessert so I went with a bit more rice than I would usually serve if it were a side dish). 

4. Mix it up and then add equally divided doses of millet and wheat germ. 

 5. Mix again and viola!  You have a really great meal ready to be enjoyed immediately while it's still warm! 

Fantastic, can't wait to make it again!  Except I ran out of rice...

Vanilla Lavender Porridge

In my attempts to make more breakfasts, since it's not just about what I made for dinner, I find a variety of grains available in my pantry.  These came from the brilliant thought of making my own muesli, which has been quite successful.  But, as all things do... that was a fad and I neglected the whole grains for granolas and pancakes and bagels (the last I have not made successfully).

So when I ran out of oats for porridge, I go to my secret stash-- a beverage cooler full of grain flakes (and one bag of oat bran).  I have rye, barley, oat bran, and I'm sure a couple of others...  They all work interchangeably for porridge, which is quite convenient.

This morning it's Vanilla Lavender!  I think I'm going to end up with a whole porridge section when I finally break all these recipes into categories ;-)

VANILLA LAVENDER PORRIDGE

2 servings

Now, this is not for everyone.  [Culinary] lavender is an acquired taste.  You either love it or can't stand it.  Lucky for me, Rod likes it.  

CONTENTS

1 cup barley flakes (or oats...rye...)

2 cups milk

1 TBS agave nectar (or maple syrup)

1/2 TBS culinary lavender

2 tsp vanilla

teeny pinch of salt

FASCIST DIRECTIONS

1. Cook the oats and milk until thick.

2. Add the lavender and agave, then stir well.

...after stirring...

3. Add the vanilla and pinch of salt, stir again.

4. Dish out and enjoy!

I think I overdid it with the bowls... they were rather large for the size of the serving, so it looks like I'm starving us.  It's all about perspective...

Pleasant and yummy.  If you've never had lavender, I suggest you start off with something else, like Lavender Shortbread Cookies.  Ooooh... I think I'm going to have to make these soon.... My mom has a bad-ass recipe for these little delights, I'll compare it with the link above.  Mom's is AMAZING, but I couldn't find the recipe online so once she sees this I bet she'll send it my way... right....???

Potato Cakes

You know how you get an idea in your head and you can't stop thinking about it until you see it through?  Potato Cakes, Mate... Potato Cakes.  In my mind they were going to be like the ones you get up at the corner shop, deep fried to golden perfection.  But I don't deep fry.  And therein lied the challenge.  I was also feeling quite ravenous for no reason because I wasn't hungry.  I was on a mission and I had to complete it.  Though unevenly browned, these puppies turned out great.  Fairly simple too!  Mashed spuds + flour + butter/oil for a light fry and viola!  Light fry folks, not deep fry.  This is just the first of many attempts.  Delicious, yes.  Perfect, almost.

So very yummy...

POTATO CAKES (Mach I)

4 servings, approximately

CONTENTS

1.5 lbs of mashed potatoes--weighed after mashing.  It was approximately 4 medium red potatoes.

1.25 cups of AP flour

1 tsp baking powder

1 tsp salt

enough milk to moisten (about 2 TBS worked for me)

2 TBS margarine + 1-2 TBS vegetable oil for frying, divided.

FASCIST DIRECTIONS

1. Boil water in a large pot, enough to cover up the chopped potatoes.

2. Boil the taters about 20 minutes til softened.

3. Drain and mash the taters (keeping the skins on if you choose.  Vitamins!).  I didn't use anything else, just a potato masher and herculean strength.  I'm just that good.  I even bent the metal masher! And then I bent it back.  Oh yeah, I really am just that good.

4. Add in the flour, baking powder and salt.  Mix really well.  It becomes very stretchy, reminiscent of biscuit batter. 

5. Add in the milk, about a tablespoon at a time and mix well.  You don't to make them too moist.  They have to be malleable and able to hold their shape. Otherwise you have runny potato batter for potato pancakes, which isn't altogether a bad idea. 

6. Heat 1 TBS of margarine and 1/2 tbs of vegetable oil in a frying pan over medium-high heat.  The margarine helps them achieve the golden brown look, the oil prevents the margarine from burning.  It's quite a scientific process. While it's melting and heating, take a small handful of "dough" and roll it into a ball in your hand, then mash it down to about 1/2" thick.

7. When the margarine has melted and the pan is hot, add the potato cakes, probably just two at a time unless you have a large enough pan to accommodate more.  With a hot pan they only take about 1-1.5 minutes to cook on each side.  Remove from pan and sit on a paper towel to absorb some of the oil.

 8. Enjoy with non-HFCS ketchup! Yum!!

Cream of Broccoli--and Sesame Too!

A last second creation while I was making the Roasted Border Potatoes and Pals.  I figured I would actually split the Border dish into 4 servings and have a little something else on the side.  This came together one ingredient at a time, and I was mighty impressed with myself.

I picture it with the Border dish because they make a good couple.

Cream of broc is a good thing, and sesame is also a good thing.  Pre-creamed and you have tahini.  Somehow that doesn't sound right... Sorry about that.  Tahini is fantastic stuff.  You can find it in hummus and I make these incredible delicious and fatty cookies with a bunch of tahini and margarine.  Oh boy, they are awesome.  I should make those again and post them.  Truly a wonderful ingredient for many dishes.

CREAM OF BROCCOLI--AND SESAME TOO!

2 servings

CONTENTS

1 heaping TBS of Tahini

1 cup milk

1/2 tbs chili powder

1/3 cup roasted salted cashews

1 TBS garlic powder

1/2 tsp salt

1 TBS sesame seeds, toasted (350F for about 10 minutes)

cayenne to sprinkle on top, highly recommended!

FASCIST DIRECTIONS
1. Boil about 1/2 cup of water in a medium pot.  You're basically going to steam the broccoli, but a bit more so it's really soft.

2. Steam/lightly boil the broccoli over medium-high heat for about 15 minutes until it's bright and soft.

Bright and soft below!

3. Mix the tahini, milk and a dash of salt in a processor.  Whir to mix well and then add the broccoli and garlic powder.

4. Mix until well and truly creamy.  Taste for salt.  It might need a little extra.  Tahini is thick.

5. Serve into bowls and top with toasted sesame seeds and a dash of cayenne.

Above: pre-toasted seeds.  Below: post-toastation.

Delicious!

I had the garlic powder about a half a foot away from the heating apparatus and yet it warped.  Looks cool... give it character...

And now a reminder of the awesome pair together :-)

Yum!!!
*sad note* My beloved processor has died.  I am in a period of mourning. I wanted to make cashew cheeze yesterday and remembered that I can't.

Pasta to Go, Please!

Ok, we had no time and we were hungry.  So a quick pasta it was!  While the water boiled and pasta cooked, the rest of the ingredients could be prepped.  I am trying to ease Rod into the idea that plain noodles with some margarine is actually really tasty.  I used to eat it when I was a kid... Rosi would serve it when I had an upset stomach.  I guess I took a liking to it.  Anywho, fast meal, good for a quick treat!

PASTA TO GO, PLEASE!

2 servings

CONTENTS

4 oz pasta

2 TBS margarine, divided

1 tsp each dried:

-rosemary

-basil

-thyme

-oregano

-garlic powder

(to be divided between each serving)

sprinkle of cayenne and salt, optional

1/2 TBS each serving of breadcrumbs to top. 

FASCIST DIRECTIONS

1. Boil your water and add the pasta.  Cook as directed by the package. 

2. Serve and mix in the rest of the ingredients!

Rye-teous Brekkie

A good Rye bread is hard to find.  Sometimes it just tastes like pretty plain bread.  This happened with our last loaf from Rudy's bakery.  I have no shame, I'll call them out.  They left my unsatisfied.  A good bread, but not nearly enough rye flavor.  Rye is a wonderful grain.  It's all sorts of healthy and tasty.  So why neglect the flavor?  Perhaps it was the caraway seeds that were missing in the bread.  Regardless, I wanted something different.  So I made a porridge that was to resemble a good slice of rye bread.

If that slice were gooey.

It was really delicious!  And the best part?  Incredibly simple.  Ah, good days ahead.



RYE-TEOUS BREKKIE
2 servings

CONTENTS
1/2 cup rye flakes
1 1/2 cups milk
1/8 tsp salt
1 tsp molasses or 2 tsp dark brown sugar
1/4 tsp caraway or anise seed
1 TBS ground flaxseed
2 tsp margarine & 1 tsp sesame seeds to top

FASCIST DIRECTIONS
1. Mix the milk, rye flakes and flax seed in a medium pot over medium heat.

2. Let it cook for about 15-20 minutes...

...until it gets bubbly and thickens.

3. Mix in the rest of the ingredients except the margarine.

4. Serve into bowls and top with a one teaspoon of margarine and sunflower seeds

Totally rocks!

YUM!  Now I want more!!