Tag: Onion

Cauliflower Rice Risotto

I am not a big fan of cauliflower, but I adore a good risotto.  As we (the DH et moi) are changing our diet a bit, rice is off the menu (for now).  Truthfully, most “substitutes” for other foods made in a traditional manner really are not good, as far as we are concerned, but we were both pretty pleased with this recipe, made by yours truly.

One of the most off-putting about cauliflower rice risottos is that they are too wet.  Almost soggy.  And never are they any good as leftovers.  So, this recipe is good for 2 people as a side.  Let me know what you think!

Cauliflower Rice Risotto

1/2 stick of butter
8 oz. riced cauliflower (I used a half of a Trader Joe’s packet)
8 oz. mushrooms, sliced
1/4 medium onion, chopped fine
Romano or Parmesan cheese, grated
1/4 c. plain, whole milk yogurt
2-4 T. chicken stock

Ahead of time, fry up the mushrooms and onions in a very hot frying pan with the butter. Heat the pan first, put in the butter, and let it melt. When it begins to sizzle, add the mushrooms and chopped onion. Stir and flip the mushrooms and onions until the onions are rather browned. Continue to cook the mixture and let some of the liquor evaporate. Set aside in a small bowl until ready to use.

Add a small amount of butter back into the frying pan. Dump in the riced cauliflower and stir fry it, letting liquid evaporate. I used a rather high heat as I wanted to brown the cauliflower a bit. Stir constantly. When it is to your liking, return the mushroom-onion mixture to the pan.

Add a small amount of chicken broth to the pan, stirring everything together. Do not let the mixture become too wet, so it is better to slowly add the chicken broth. When you think it is ready, add the yogurt, and stir in thoroughly. (Yogurt? Yeah – it gives a slightly tart taste to the mixture, like white wine does to traditional risotto.) Again, let liquids evaporate. Add the Romano cheese (or Parmesan), and stir. Serve immediately; have extra grated cheese at the table for your dinner mates to add.   Add pepper to taste but be careful if you add salt – the cheese is salty enough for us.

 

Soup of the Evening

I have had a squash or two lying around for a few days. I’ve roasted one, so tonight I decided to make soup out of the other. It is an acorn squash, which is not an easy one to peel and dice because of its ridges, but peel and dice it I did. I think next time, I will probably cook it before I turn it into soup!

Anyway, I took half a yellow onion, diced it fine, and sauteed it in olive oil and butter. Then, I took the diced, peeled acorn squash – seeds removed – and added it to the mix. I let it both onion and squash caramelize a bit. Then I added about 1 cup of sliced apple – I had one with a bruise, so I cut out the bruise – and added it to the onions and acorn squash, stirred it a bit, then added two cups of chicken broth (unsalted) and another two cups of water. Seasoning was a teaspoon of dried thyme. Then, left on its own to simmer about 30 minutes.

Meanwhile, I got the blender out, as the plan is puree it all, and return it to the pot. From there . . . it may be enough with a bit of salt and pepper for the final seasoning, or I may give it a bit of a bit by adding some ginger or aleppo pepper. In the end, though, I just pureed it in the blender, added a bit of salt and pepper, a bit of extra water to thin it out, and a dollop of sour cream. Suggestion:  do this in small batches – my kitchen had soup all over the place because I just put the whole mess in the blender, forgetting that blenders are enthusiastic!

The result is a soft, creamy soup, with a delicate sweetness from the apple, and more suited to an appetizer than a “hearty” meal. With a nice salad, and a tasty roll, the result is also perfect for a light meal.

Acorn Squash Veloute

  • 2 T. each live oil and sweet butter
  • 1/2 yellow onion
  • 1 acorn squash
  • 1 sweet apple
  • 2 c. chicken broth, unsalted
  • 2 c. water
  • Dried thyme, salt, pepper
  • Sour cream

In a 3 to 4 quart sauce pan, place diced onion and saute in heated olive oil and butter. Peel and seed squash; chop into chunks. Add to onion when onion is pale yellow, and continue to saute, allowing onion and squash to caramelize a bit. Dice apple, add to onions and squash. Add 2 c. unsalted chicken broth. Bring to simmer. Add 1-2 tsp. dried thyme. Simmer covered until all ingredients are tender. Puree in blender in small amounts, then return to sauce pan. Thin with water if necessary, and balance seasoning with salt and pepper to taste. Warm but do not boil.

Serve in bowls with a small dollop of sour cream on top, or a drizzle of thin cream.

Comment

Next time I make this, though, I will roast the squash in the oven and scoop out the seeds and flesh. Peeling it was not hard, just annoying!  The flavor may be more pronounced as a result.

For the Solstice

Summer is here, and with it comes an abundance of fresh fruit and vegetables.  Temperatures rise during the day, and the desire for food with heat goes along with it.  Easy to make, fresh, and with pleasant amount of heat, homemade pico de gallo is just the answer!

Pico de Gallo

8-10 fresh medium-sized tomatoes
1 bunch cilantro / coriander
2 limes
2 jalapeno peppers
1 small white onion or 10-15 green onions
pinch salt

Chop up the tomatoes, put into acid-proof bowl with lid. Add the cilantro, plucking the leaves off the stems (takes patience!). Squeeze limes, chop onions fine, and jalapenos. Mix all ingredients; set to mellow at least an hour before serving.

Great with chicken, in burritos, on tacos, in a salad. Vary the heat with the number of jalapenos you use, as well as onion.

Enjoy!