These vegetables have given me a chance to try lots of new things, but for this recipe I stepped way outside of my comfort zone and tried making risotto for the first time. It wasn’t my finest effort, but even imperfect risotto is still tasty, creamy rice and cheese. This one includes scarlet turnips, which gives the whole dish a pink tint, contrasting with the heaping addition of sautéed green leeks.
As the days got cooler, I really looked forward to these leftovers in my fridge. I also greatly improved my risotto technique – it pays in off recipes to be posted later! However, in the meantime, here’s the first attempt.
Leeks, turnips, and garlic are sautéed in olive oil until tender. Then, the rice is briefly toasted with the mixture. Next comes hard work and patience: broth is added 1/2 cup at a time and the mixture is stirred constantly. This will take about 45 minutes and if you’re as out of shape as I am, your shoulder and arm will be ACHING. Once the rice is cooked through and a creamy texture, stir in the cheese and serve! More detailed instructions are after the jump.
I got a lot of bok choy and baby bok choy in my basket this year, which was great because it’s a green that is easy to use in stir fries and soups. In this recipe, I tried something new with baby bok choy and sautéed it whole.
Heat oil, and quickly stir fry garlic and green onions. Separate the larger outside leaves from the inner “core”, which can be left whole, and add to the pan. Cover the pan and let the bok choy steam for about 3 minutes, then cook with the cover off for another minute or two to let any extra water boil off. Not only is this veggie ready in under 10 minutes, serving the whole bok choy looks like it took way more effort than was actually required. That’s all there is to it, but if you want more details, click to read more.
Sautéed bok choy, with fried tofu and cellphone noodles.
Although this recipe is a one pot meal, it does require a bit of preparation because of all the ingredients that need to be chopped. The upside is that this recipe is widely customizable. Got some vegetables you need to get rid of? Toss them in! Just don’t make the mistake that I did a try to use pre-cooked noodles. This makes a soggy mess. Instead, cook them as part of the recipe. Click “Read More” to see full directions.
Sometimes, I have a brilliant flash of inspiration for a recipe, but then I search Pinterest and find out that someone has already invented and perfected the very same dish. With the abundance of young kale I had this week, I thought I was a genius for substituting kale instead of spinach in eggs florentine for a fancy brunch. Turns out, someone else had invented that. So I gave it a cute name and moved on. Presenting: eggs kalentine.
In practice, it’s much less fancy than its name. Sauté some chopped garlic and onion. Add baby kale and cook down, seasoning the mixture with salt, pepper, and crushed red pepper flakes to taste. Put this mixture on a toasted English muffin and top with a poached egg.
PS. If you are completely mystified by poaching eggs like I was, I recommend this video by America’s Test Kitchen for the traditional method or these instructions for poached eggs in a muffin tin.
Do you ever long for a recipe where you mix all the ingredients and then forget about it in the fridge for a while? These icebox pickled banana peppers are for you. Great on salads, sandwiches, and pizzas, this is a six ingredient recipe for pickled peppers that are not too hot, but with the right amount of bite. The flavor develops with time in the chiller, so don’t worry about using them all at once.
Slice up peppers to your desired thickness and mince a clove of garlic. Dump them into a glass jar with a tight fitting lid. In a pan, heat water and vinegar, and heat just until sugar and salt are dissolved. Pour liquid over peppers and garlic and after the jar has cooled, chill in the fridge for at least 24 hours.
Pickled peppers pre-refrigeration.