Sunday, November 23, 2014

Mushroom, asparagus & spinach risotto
  •  1 tbsp olive oil
  • 1 onion, chopped
  • 140g mushrooms, sliced
  • half a bunch of asparagus cut in pieces
  • 1 garlic clove, crushed
  • 140g arborio rice
  • 150ml dry white wine (I used Moscato, believe it or not)
  • 2 heaping tbs sundried tomatoes, chopped
  • 500ml vegetable stock
  • 2 tbsp chopped fresh parsley (I didn't have any :( )
  • 25g parmesan, freshly grated
  • 100g fresh young leaf spinach, washed if necessary (I used frozen spinach)
  • warm crunchy bread or toast,  and a green salad, to serve


  1. Heat the oil in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms, asparagus (minus tips) and garlic and cook gently for 2-3 minutes.
  2. Stir in the rice to coat with the onion, asparagus and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  4. Stir in the asparagus tips, parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto if you are using fresh spinach. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Modified from:

Sunday, October 05, 2014

From Vegetarian Epicure II

This makes a great casserole, but lately we have just been making the sauce, dropping it on tortilla chips and mmm mmm mmm.

10 corn tortillas (these are supposed to be cut up and fried, but we just use our favorite chips instead.)
1 lb of tomatillos
1 1/2 lbs of tomatoes (here I use two cans of red tomatoes)
2 onions (diced)
2 tbs olive oil
3/4 cup diced chilis (the long green ones, one will probably do)
2-3 jalapeno peppers or your favorite hot spicy peppers (chopped finely)
2 Tbs chopped fresh cilantro (chopped)
1/2 tsp sugar (depends on my mood as to whether I do this)
salt to taste

Peel the dry skins off the tomatillos, wash and pop into boiling water.
Boil for 7 minutes. At this time they should be starting to split.
Drain and puree in a blender

Add the tomatoes to the blender
Use a large fry-pan to saute the onions in the olive oil.
Add tomatillos, tomatoes, green chiles and jalapenos.
Also add salt, cilantro and sugar
Simmer for 10 minutes. Season as necessary

Serve on a bed of tortilla chips.
Top with wonderful things
-chopped boiled eggs
-chopped green onions
-sour cream

PS: for the casserole
Prepare this sause
Grate 1 lb of cheese (a combination of your favorites)
1/2 cup milk
1/2 cup sour cream
Bag of tortilla chips

Pretend you are making lasagne.
Prepare a casserole dish. I use a 9x13 pyrex dish
lay a little sauce on the bottom.
Then cover with a layer of tortilla chips,
cover that with 1/3 of the cheese
cover that with 1/3 of the remaining sauce
Repeat until you have 3 layers

Combine the milk and sour cream.
Pour over the top of the casserole.
If it doesn't sink in, then gentle use a knife to make some caves for the dairy to sink through.

Cover the casserole and bake 375 degrees for 25 minutes.
Remove the lid and bake for 10 more minutes

Serve hot.  Pass little bowls of chopped eggs, green onions and sour cream.
Serves 6-8

Sunday, September 21, 2014

Not tried, but sounds good. mm mm mm

Roasted cauliflower? A whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper.

Spicy Whole Roasted Cauliflower
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
‪#‎namaste‬ ‪#‎nomnomnom‬ ‪#‎yummyveggies‬ ‪#‎detroitdoc‬

Saturday, June 14, 2014

Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
1 teaspoon vanilla

Beat these ingredients together

Then add

2 cups grated peeled zucchini
3 cups flour
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder

Bake 325 F for 50 minutes in two loaf tins