Spinach & Goat's Cheese Risotto

Mmm ... creamy risotto.



This particular risotto recipe comes from the Cook with Jamie cookbook. I found an adaptation of it on the Simply Recipes site so consulted my copy of the book and ended up somewhere in between the two.

The result was definitely worth it. The spinach and lemon gave it a fresh taste, while the parmesan and goat's cheese made it extra creamy. Hubby and I felt the goat's cheese may have been an overwhelming flavor in the dish, even though I only used about half of what Jamie's recipe called for. I'm looking forward to giving the leftovers a second try though.


INGREDIENTS

1 Tbsp olive oil
4 Tbsp butter
1 medium onion, finely chopped
2 cups Arborio rice
3/4 cup white wine
4 cups vegetable stock
2 cloves garic, peeled and finely chopped
nutmeg
5 1/2 oz. spinach, washed and dried
2 handfuls Parmesan cheese plus extra for garnish
lemon juice
4 oz. goat cheese

DIRECTIONS

1. In a heavy saucepan, heat the olive oil and melt 1 Tbsp butter over gentle heat. Add the onion and 1 clove of garlic; cook gently until soft and sweet but not browned, about 10 minutes.

2. Meanwhile, melt 1 Tbsp butter in a saucepan with a splash of olive oil, a good grating (or pinch) of nutmeg, and the second clove of garlic. When the garlic has melted, add the spinach. Cook for 5 minutes, until wilted down. Allow to cool slightly and puree in a food processor (or chop finely by hand). Season with salt and pepper to taste.

3. Add the rice to the onion and raise the heat to medium-high. Toast the rice, stirring constantly, until the rice starts to look translucent.


Add the wine and stir until absorbed. Add about one cup of the stock to the rice; stirring constantly, cook until most of the stock has bveen absorbed. Continue by adding stock to the rice a ladle at a time, stirring, until the rice is cooked and tastes smooth (you may not need all of the stock).

4. Turn off the heat. Add the remaining 2 Tbsp butter, Parmesan, and spinach mixture. Add 2 or 3 tablespoons of lemon juice (or a good squeeze of a fresh lemon). Let the risotto rest for a minute before folding in the goat's cheese, reserving some to crumble on top when serving.

Spinach and Orzo Salad

I am a sucker for a pasta salad, especially during the summer.



When this Spinach and Orzo Salad was posted at Simply Recipes, I was all over it. The ingredients are simple but create a Greek-style pasta salad that is unlike any salad I have made.

The first time I made this salad I stuck to the original recipe. Olives and feta are always a good combination and I love the fresh taste of the spinach. I have not used pine nuts much but I love the mild nutty flavor and slight crunch they add to this salad.

This past weekend we had houseguests and I wanted to prepare this fancy salad. I knew they may not be as appreciative of black olives as I am so improvisation was a must. I decided to roast a couple of red peppers and substituted for the olives and the result was fantastic (pictured). The guests raved and insisted that I share the recipe.

I think this recipe has flexibility and a lot of room for experimentation and I intend to play with it.

INGREDIENTS

8 oz. orzo pasta

Salt

1/4 c. pine nuts

6 oz. feta cheese, roughly crumbled

2 oz. Kalamata olives, pitted, and roughly chopped

4 oz. baby spinach

1/2 c. red onion, chopped

3 tbsp. olive oil

1 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tsp. Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Prepare the orzo pasta according to instructions on the box for al dente. Drain and rinse with cold water to cool quickly.

2. Toast the pine nuts. Heat a small skillet on medium heat. Add the pine nuts and stir occasionally until nuts are lightly browned. Be careful: they will burn if you are not watching them closely.

3. Process half of the spinach in a food processor or blender. Add one tablespoon of the olive oil. In a large serving bowl mix the spinach puree with the cooked orzo until the pasta is well coated. Roughly chop the rest of the spinach and gently mix with orzo along with red onion, feta cheese, pine nuts, and olives.

4. Combine the remaining 2 Tbsp olive oil, balsamic vinegar, red wine vinegar, mustard, basil, and tarragon in a small jar (with a whisk) or bowl (by shaking). Pour over orzo spinach mixture and gently mix until well incorporated.

5. Chill for one hour before serving.

Sun Dried Tomato Basil Couscous

I got a craving for couscous one night last week and knew that there was an unopened box of it in my pantry. It has been sitting there for months because couscous is just not one of those things that you see Carleton County dwellers making very often. I've eaten it a few times before, prepared a few different ways (and isn't that the beauty of couscous?), and really liked it a few times. Plus it's really easy to incorporate into a lifestyle that is about eating healthier.

Couscous is not a grain; it is pasta made of tiny pieces of dough that are steamed. It comes from and is a staple throughout North Africa. It can be used for everything from breakfast to dessert, making it very versatile. I'm sure there are hundreds, maybe thousands, of different recipes online.

This particular day I was searching for a couscous recipe using sun dried tomatoes to go with a Broccoli and Cauliflower Gratin recipe with the same ingredient. The recipe combined the tomatoes with basil, a tried and true combination, and onion. It worked very well.

INGREDIENTS

2 c. vegetable broth (or chicken, if desired)
1/4 tsp. dried garlic powder
1 x 5.6-oz box 5-minute plain couscous
1/2 c. oil-packed sun dried tomatoes, drained and diced
1/4 c. green onions, tops included, sliced
2 Tbsp. fresh basil, minced
2 Tbsp. sun dried tomato vinaigrette
Salt and freshly ground black pepper to taste

DIRECTIONS

1. Stir garlic powder into the broth.

2. Prepare couscous according to the directions on the box, using the broth mixture instead of water. (Mine called for microwaving the couscous in the broth; others call for adding the couscous to boiling broth and steaming in a covered bowl)

3. Fluff with a fork and gently stir in the sun dried tomatoes, green onions, basil, and sun dried tomato vinaigrette. Season to taste with salt and freshly ground black pepper.

4. Fluff again with a fork and serve hot or at room temperature.

Yield: 4 to 6 servings

Portobello Mushroom Lasagna with Spinach and Feta

I don't think I have ever made the same lasagna twice; I figure the day I say I have one lasagna recipe in my repertoire is the day I stop having fun in the kitchen. Lasagnas are so varied, so versatile, so "kitchen sink".

I am loving portabello mushrooms lately (they have a meaty texture so, for a vegetarian, they are an easy way to "beef up" a dish) so last week I went looking for a lasagna recipe using them. I found this lasagna recipe with spinach (mmm ... iron!) and feta cheese where portabellos actually make up a layer of the recipe.

I actually think this recipe would be really good with some ricotta cheese added to the cheese & egg mixture so I might just try that next time.

Admittedly, I was pretty pressed for time the evening I made this so I modified the original recipe to use prepared pasta sauce. I know, it's borderline blasphemy, but this is my busy time of year ... so sue me. I used Classico Sundried Tomato sauce.




INGREDIENTS

9-10 lasagna noodles, uncooked

1-1 1/2 24-oz jars of pasta sauce of your choice (I used 1 1/2 jars but I seem to like my lasagna a little saucier than recipes call for)

2 c. mozzarella cheese, shredded

1 c. feta cheese, crumbled (more, if desired)

1 10-oz package frozen chopped spinach, thawed and squeezed dry

1 egg, slightly beaten

4 portabello mushrooms, cut into 1/4-inch thick slices

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.

2. Cook the lasagna noodles until soft.

3. Meanwhile, stir together 1 1/2 cups mozzarella cheese, feta cheese, spinach, and the egg in a medium bowl.

4. Now assemble the lasagna: Spread 1/3 of the sauce on the bottom of the dish, then 3 pieces of lasagna noodles, 1/2 of cheese mixture, 1/2 of sliced mushrooms, then another 1/3 of the sauce. Repeat layers. To finish, top with remaining pasta, the balance of the sauce, and the remaining mozzarella.

5. Cover with foil; bake for 25 minutes. Uncover and bake for 5-7 minutes longer or until the cheese melts and is slightly browned.