Monthly Archives: September 2011
|September 5, 2011||Posted by Lauren Keating under Risotto, Vegetarian or Vegan|
This recipe is part of my new Cooking for One series. On the first Sunday/Monday of each month, I’ll post a simple yet satisfying meal that is perfectly portioned for people cooking for themselves.
Risotto is Shawn’s favorite, but I cook it for myself from time to time as well. It may seem like a fussy dish, but if you use a pan with plenty of surface area, a single-sized portion cools up in no time.
The last few weeks have been cold and damp, and I’ve been craving comfort food. I came up with this recipe one rainy night when I hadn’t been to the grocery store and didn’t feel like leaving the house..Luckily, I know that as long as I have risotto rice in the cabinet, a satisfying meal is never far away!
Kale has been one of my favorite risotto mix-ins lately – it contributes a deep, earthy flavor to the rice and breaks up the texture to keep the dish from being too dense. I really love the way it paired with the crispy bacon in this recipe! Crowned with a runny yolked fried egg, this was easy enough to make for myself and delicious enough to serve to a crowd. It was a great reminder that just because I’m stuck cooking for just myself some nights, it doesn’t mean I can’t eat well!
Bacon & Kale Risotto with a Fried Egg
Yields 1 Serving
Prep Time: 5 minutes
Total Time: 40 minutes
This risotto is made of simple pantry staples, but it’s full of rich and satisfying flavor. If you don’t have kale, a different hearty green such as chard or collard greens can be used instead. In a pinch, you could even use spinach, although the flavor of the final dish will be a little brighter and less earthy. Water is fine for cooking the rice, but vegetable stock adds more flavor – I keep a jar of Better than Bouillon organic vegetable base in the fridge for recipes like this. As written, this recipe serves one but it can easily be doubled or tripled if you need more servings.
- 1 slice thick-cut Bacon
- 2 cups Vegetable Stock, or water
- 1/4 cup finely chopped Onion
- 1/2 cup Arborio Rice, or other medium-grain risotto rice
- 1/4 cup White Wine
- 2 cups loosely packed Kale, chopped
- 1 teaspoon Butter
- 1 large Egg
- Coarse salt and freshly cracked Black Pepper for serving
- Place the bacon in cool skillet set over medium-low heat. Cook, allowing the fat to slowly render out of the bacon, for 8-10 minutes, or until crisp. Remove the bacon and let drain on a paper towel. Discard all but 1 tablespoon of the rendered fat (or save the fat for another use).
- Bring the vegetable stock or water to a simmer in a small saucepan set over medium-high heat. Reduce heat to low to keep warm.
- Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until soft – about 5 minutes. Add the rice to the skillet. Stir so that each grain of rice is coated with bacon fat/ onion – the rice will appear glossy. Cook the rice for 3-4 minutes, or until it is translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
- Add 1 cup of the warm stock. Stir constantly until all of the stock has absorbed into the rice. Continue this process, adding the stock 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes.
- Crumble the bacon. Stir the bacon and kale into the risotto – the heat from the rice will wilt the kale and it will be easier to stir in after a few minutes.
- Heat the butter in a small skillet over medium-high heat. When the butter is melted, crack in the egg. Cook until the whites of the egg are just set (3-4 minutes). Serve the risotto on a plate topped with the fried egg. Season to taste with salt and pepper.
|September 1, 2011||Posted by Lauren Keating under Italian, Sandwiches, Shawn's Favorites, Vegetarian or Vegan|
Creating my grocery list each Saturday is like pulling teeth. No matter how many times I say “I want to make such and such” when it comes to actually putting my menu together, my mind goes blank and I have to start from scratch. It happens every week without fail. Of course when General Mills asked me if I was interested in creating a collection of recipes for their Tablespoon blog, ideas came flooding in. Within a half hour, I had about 15 recipe concepts that I couldn’t wait to try! (If only my weekly planning could go so easily…)
Since eggplant is one of my favorite late summer vegetables, I chose to focus on how incredibly versatile this vegetable could be — my collection ranges from a stir fry to a dip to a Latin American inspired dish. I’m really happy with how the collection came out. A few of my original ideas had to be scrapped, but the 5 that I whittled it down to are solid. Easy, beautiful, and — most importantly — tasty. I’ll be sharing a few of the recipes here, but be sure to pop on over to Tablespoon.com to check out my 5 New Eggplant Ideas.
No collection of eggplant recipes would be complete without eggplant “meatballs.” The first time I had these was at my bridal shower, and I’ve been hooked ever since. Meatless meatballs are a healthy alternative to those made with beef or pork, and these are much more flavorful than what you would find at the grocery store. My recipe has been through a few incarnations over the years, but my favorite version has a piece of melty provolone tucked inside and is baked for a crispy exterior.
These eggplant balls are delicious on their own or with pasta, but I think the best way to eat them is on a sub. Simply rub the cut edge of a sub roll with some garlic, add a few warm eggplant balls and your favorite pasta sauce, and — if you want a real treat — top with a few slices of provolone. Broil for about 3 minutes — just long enough to melt the cheese and toast the bread. With a batch of these in your freezer, a meatball parmesan sub is never more than a few minutes away!
I’m submitting this recipe to Souper Sundays at Kahakai Kitchen.