Tuesday, December 7, 2010

#19 The Case of Tomato Risotto with Garlic and Basil

Don't these market tomatoes remind you of Christmas balls?

Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
4 shallots, minced (or an equivalent amount of minced onion)

3 teaspoons olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine
4 tomatoes, seeded and chopped
1/6 cup Pine Nut Parmesan (see recipe below)
1/2 cup fresh basil, chopped

Prepare a bouillon with the water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots in the olive oil for 2 min.

Add the rice and garlic, and sauté for 5 min.

Add the wine and stir until it's nearly absorbed.

Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end).

Stir in the Pine Nut Parmesan and fresh basil.

Salt and pepper to taste.

Serves 2.

Pine Nut Parmesan

1 cup pine nuts
1 tablespoon nutritional yeast flakes
1 teaspoon sea salt

Pulse together in a blender. Do not overdo or you will get a sort of pine nut butter.

Store leftovers in the fridge.

Makes 1 cup.


Friday, December 3, 2010

The Case of Anne's Favourite Spaghetti with Neat Sauce

Picture Cameron Diaz with one slightly crossed eye. Cute huh? That's my younger sister, Anne. Stepsister if you want to get technical. Anne and I are good buddies...now. We weren't always so friendly, but that's another blog. Did I mention we own and run Beautiful Things together? Here's a sound byte of us at the store.

     "City Slicker," Anne calls me.
     This seems to me right out of the blue, so I say, "We both live in Black Currant Bay, can't call me City Slicker."
     "Former City Slicker."
     "Former Shaun Cassidy Fan Club Member."

She joined Karl and me for supper last night when I made my famous Spaghetti with Neat Sauce, 'cause it's my sis's favourite vegetarian meal.

Annes' Favourite Spaghetti with Neat Sauce

2 carrots, finely chopped
2 stalks celery, finely chopped
2 small onions, finely chopped
1 pack Yves Italian Veggie Ground Round
2/3 cup red wine
2/3 cup 2% milk
28-oz-can diced tomatoes
5-oz-can tomato paste
2 pinches nutmeg
pepper to taste
4 rounded tsps (for 4 cups) vegetable bouillon powder
2 tsps basil
salt to taste
half and half whole-wheat spaghetti and regular spaghetti (enough for 6 altogether)

Combine the carrots, celery, onions, Italian veggie ground round and wine in a pot. Simmer for 8 min. or until the wine is almost evaporated. Add the 2% milk and simmer for 4 min. Add the rest of the ingredients (except the spaghetti and Parmesan) and simmer for 12 min.

In the meantime, cook the spaghetti until al dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti). Drain pasta. Serve with the sauce. Grate Parmesan to garnish.

Serves 6.