Tuesday Twister

Each Tuesday, fellow blogger Wardee (aka the Dairy Diva) encourages us to take a look back at what we’ve had going on, twisting, in our kitchens over the previous week.  While I’ve been too busy to post a lot lately, I certainly haven’t stopped eating  🙂

1) Roasted Broccoli Risotto with homemade vegetable stock, asiago, safflower stamens and toasted pine nuts.  A Meatless Monday dish.

2) Criques au Caviar, light potato pancakes with spring onions, homemade crème fraîche and domestic caviar..

3) Tulsi Chai, ripped from the pages of The Herb Companion, a soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey..

4) Adobo-fried Pork with salsa fresca and chunky guacamole.  Three cheers for an extended growing season!

5) Green Chili Stew with Fried Black Beans and Roasted Chicken, Hatch chilies and roasted tomatillos simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..

6) Korean-style BBQ Short Ribs marinated in soy, sesame, fresh ginger and scallions, served taco-style in a butter lettuce cup with black bean garlic paste, fermented kimchi and Sriracha sauce.

So, there you have it.  What say we head over to the home of the Twister and see what wonders await..

0 thoughts on “Tuesday Twister

  1. Oh, too funny – but yes, even though life gets busy, we still must eat. And eat well! 🙂 Is the extended growing season you mentioned due to being in Texas, or because of a greenhouse? Thanks for sharing in the Twister!

  2. Ren, I’m soaking some black beans even as we speak . . .urrr, I mean type—oh whatever! You know what I’m saying. Now I know what to do with all those little
    beenie babies when they’ve given up their phytic acid and become plump. Thanks for the ideas and recipes.

    • Thanks, Kim! I didn’t write this recipe down at the time, but here goes..

      2 cups vegetable stock
      1 tablespoon pastured butter
      1/4 cup Spanish onion, diced
      1/2 cup broccoli florets, roasted
      1/4 cup fresh spinach, blanched, squeezed and chopped
      1 clove garlic, minced
      1 oz white wine
      2/3 cups Arborio rice
      1/4 cup grated Asiago or Parmesan
      1/4-1/2 teaspoon freshly-grated nutmeg
      1/2 teaspoon safflower stamens
      1/2 teaspoon freshly-ground black pepper
      1/2 teaspoon sea salt
      pine nuts, toasted

      Heat the butter in a stainless steel skillet over medium heat and sauté the onions and garlic until soft and lightly browned, about 3 minutes.

      Add the white wine, salt and pepper and reduce. Slowly add half the stock and cook, stirring continuously until absorbed. Add the safflower, broccoli, spinach, nutmeg and the rest of the stock and cook, stirring continuously until almost all the liquid has been absorbed, about 15 minutes. Remove from heat and stir in the cheese and pine nuts. Serve immediately.

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