Risotto, literally meaning “little rice” in Italian doesn’t take as long as you might expect. Start to finish on this dish is around 30 minutes.

Risotto is flavor agnostic so you can use whatever is in the fridge. Ham, or any cured meat will work if you’re digging on the pork.  Or leave it out and use a meaty mushroom, asparagus or baby peas.  This is a great dinner for two and you could easily double it.

3 T olive oil
1 shallot, chopped
.5 small onion, chopped
1 c basmati rice
4 c chicken or veggie broth (room temp/warm)
3 T white wine
4-5 c chopped greens (spinach, kale, arugala)
.5 c chopped ham or cured meat (optional)
1 clove garlic, chopped
1 T butter
.5 t sea salt
.5 t red pepper
pepper
parmesan or romano cheese, grated

Heat olive oil in heavy pot over med-high heat. Saute onions and shallot for a few minutes then add rice and saute for another 2-3 min.

Add ham if using, then start adding ladles of broth, a small amount at a time, basically enough to keep the rice from sticking to your pot. If you’re using a more delicate meat like pancetta, wait until later to add it.  Keep pouring and stirring for around 15 min, saving around .5 c of liquid.  Splash in some white wine if you have a bottle open.

Next mix in the chopped greens and garlic, stir and add a bit more broth.  This is where I veer from tradition and stop stirring constantly: add remaining broth (there shouldn’t be much left at this point), butter, turn heat to low, stir and cover for around 10 min.  Rice will be creamy when you lift the lid.

Season w/ salt, pepper and red pepper.  Serve with grated hard cheese of your choice.

I once read that lentils are the “Ms. Congeniality” of the bean world.  I couldn’t agree more.  I’ve made them about 20 different ways and they’re always hearty and tasty.  Loaded with protein, low in fat and quick – a healthy eating trifecta.

For this recipe I used red lentils.  They don’t hold their shape and create a thick, creamy dish.  If you want it to be a little chewy, use green or french lentils.  You can make them thick or thin, depending on the amount of broth you add.

Interesting lentil facts: about half the world’s lentil production takes place in India but Saskatchewan, Canada, is the world’s largest exporter.

1 onion
1 c carrots
.5 jalapeno
6 plum tomatoes or a small can of chopped tomatoes
1.5 T curry powder
1 t cumin
1 t garam masala
1 t hot peppers
4 c lentils
6 c vegetable broth
1 small can coconut milk

Mince the onions, garlic and jalapeno. Grate the carrots.  And if you have one of my beloved mini-food processors, blend them into a paste that way.  Saute onions and carrots in oil for 5-7 minutes.  Add the garlic, jalapeno and spices, and saute for another 1-2 minutes.

Chop the tomatoes finely (or blend) and add to the pot.  Add broth and bring to a strong simmer.  Reduce heat to low and cook, partially covered, for 45 minutes stirring regularly.  Add broth or water if needed and add the coconut milk last.

Caramelized onions are one of the easiest and most delectable food items ever.  All you need is time.  And most Americans don’t have that ingredient but I won’t wax poetic about it here.  Watch a video on how to caramelize onions.

This dish is a beautiful, rich green color and the flavor combination is out of sight.  It’s more a pasta toss than a bowl of pasta with sauce.  Homemade pesto gets the top slot but I’m sure it would be a-okay with an authentic jarred variety.

Fusilli = twirly pasta.  It works really well here because the sauce gets caught in all the little ridges, making each bite a dream come true.  This is one of my new favorites and was created on the fly, after getting home late from my friend Paul’s ‘I got a new job’ party.

2 med onions
3-4 T olive oil
1/2 c white wine
4 cloves garlic, minced
4 big handfuls of fresh spinach, chopped
1/2 c pesto

1/2 lb whole wheat fusilli pasta

parmesan, fresh grated

Caramelize onions in oil over low heat for 35-45 minutes.  If you have an hour, leave them on.  Use a large pan to accommodate adding the spinach and pasta later.  Set water to boil so it’s ready when you’re nearing the end of the caramelizing process.

After your onions are a beautiful gold, increase heat to med-high, stirring constantly, and add wine.  Reduce wine until little remains, then reduce your heat to medium.  Drop your pasta in the boiling water and it should be al dente perfect by the time you’re done with the sauce.

Add garlic and saute for 1-2 minutes.   Reduce heat to medium-low.  Add pesto and chopped spinach and saute until spinach begins to wilt.  Remove the pan from heat and toss in the pasta. When sauce is thoroughly distributed, dish into serving bowls.  Top each one with fresh grated parmesan and dig in.

I created this using leftover artichoke dip as a base for the stuffing.  YUM.  Bonus: turkey breasts are often less expensive than chicken breasts.  Stuffing portobello mushrooms would also work well.

There are a number of variations depending on what you’ve got around.  No artichokes?  No problem.  Use spinach and jalapenos instead.   Or mushrooms, or roasted peppers, etc.

Basic breakdown: butterfly breasts, fry, add stuffing to the concave side, bake.  The stuffing will be a little mound of goodness in the center.  No photo available yet but I promise to start taking my own very soon.

1/2 med. onion, sliced thinly
4 turkey breasts, butterflied

1 c leftover artichoke dip*
1 c. spinach, chopped
1/2 c. parmesan
2 T hot peppers
salt & pepper

*If you don’t have leftover dip use:
1/2 c chopped artichokes
1/4 c cream cheese
1/4 c sour cream
2 T mayo
1 c. spinach, chopped
1/2 c.parmesan
2 T hot peppers
salt & pepper

Mix filling first.  Saute onions in a well-oiled, oven-proof pan.  After a few minutes, add turkey breasts, cut side down,   Add salt and pepper and fry for a few minutes on each side.  Set pan off the burner with cut side up.

Plop a healthy portion on the concave side of the breasts.  Give another sprinkle of salt and pepper and place in a 400 degree oven for 10-12 minutes, or until filling is completely warmed.

This one is for you, Jill E. A meatless little gem I originally learned about in the esteemed Moosewood Cookbook. I veered from Mollie a bit and came up with this concoction.

The patties seem to cook best when diameter is 2-3 inches and are great scene shifters. If they were a theater troupe, they’d be comfortable on the main stage, as a side act or as a teaser. And they freeze like a dream! Condiment choices abound – just pick your fave.

1.5 c lentils
3 c water
1.5 c finely minced onion
5 – 8 cloves garlic, depending on size and your taste
1 c finely minced pecans
1 c panko bread crumbs
vinegar, any light variety
S&P

Extras
Use whatever you have on hand.
minced jalapeno
shredded carrot
1/2 c wheat germ
dry mustard
any spice you’re in the mood for, really

Bring lentils to a boil. Reduce heat to simmer for 30-40 minutes (it seems red will turn to mush more quickly). Transfer lentils to a bowl, add vinegar and mash. A food processor comes in VERY handy for this process.

Saute onions for 10 min or so, then add garlic and any extras. Give them a few minutes on the heat before combining them with the lentils. Mix and chill for a couple hours.

Form patties, fry in olive oil or broil for 8-10 min. Remember to flip.