Serves 4
I enjoyed this simple curry after a day of skiing with my family. It is quick and easy. You can add any vegetables you have in the refrigerator. If you prefer, you could add shrimp instead of tofu. Serve it over brown Jasmine rice or any other wholesome grain. You can buy Thai green curry paste in a bottle in the Asian section of the supermarket. Read the rest of this entry »
Serves 4 – 5
This is a delicious variation of a risotto. It is a one dish meal eaten in a bowl. The quinoa is a very different texture to the creamy, starchy rice normally found in risotto. Quinoa is extremely nutritious and gluten free. Read the rest of this entry »
Gaelen’s Whole Wheat Mac N Cheese
Serves 6-8
This is my 13 year old son’s Mac N Cheese recipe and he loves Mac N Cheese. Actually, this should be called Fusilli and Cheese not macaroni. Gaelen prefers the whole wheat fusilli. It seems to catch the sauce better and not be as dense as whole wheat elbow macaroni. Any pasta will due so try out your favorite. Read the rest of this entry »
If you like wild mushrooms this is a very flavorful main course dish. You can use any mushrooms. I like the more exotic ones like chanterelles and oyster and morels, but if you can’t find them use Portobello, shiitake, button or cremini. I also added some dried mushrooms like porcini and morels but I soaked them for at least ½ hour, rinsed them well, and then squeezed them dry before adding to the pan when sautéing with the other mushrooms. Also, if you don’t have spelt, you can serve this stew over pasta, brown rice, wheat berries, barley or any other grain. Read the rest of this entry »
I was looking for something to do with the beets in my refrigerator so I started surfing the web for inspiration. I found a Youtube video of Rachel Ray making this Roasted Beet Risotto. Go Rachel! If you love beets, you will love this risotto. The color is amazing. I served it with Grinach bread and it made for a very festive menu, perfect Christmas colors. Every good risotto begins with Arborio rice and a really good stock. I just used vegetables I found in my refrigerator like potatoes, carrots, celery, parsley, thyme, and even the stems of the beets after having stripped the greens to use as a garnish. The red stems added a beautiful color to the stock.
I made a lot of this risotto so I turned the leftovers into Beet Risotto Cakes. I made them into patties, like crabcakes, and sauteed them in some olive oil on the stove until they browned nicely which caramelized the rice a bit. Serve this with a cucumber/yogurt raita. Read the rest of this entry »
Okay you all are probably thinking, what the heck is Rumpledethumps. It is my red-haired Irish son’s favorite dinner. This is a good old-fashioned Irish colcannon, a potato and cabbage dish, traditionally served on Lugnasa, the harvest festival. It is basically good old peasant food with the addition of my new favorite secret ingredient, mace. Mace is found on the outer shell of the nutmeg, think of savory nutmeg spice. It is fantastic with potatoes.
Katherine
vegoutgourmet.com 