Tomato and Sausage Risotto

Over a year ago, I made this risotto and found it to be so disgusting most of it went in the trash. It wasn't the recipe, it was me. Here's what happened...

I bought all the ingredients, super stoked to be making my first risotto. I started stirring and breaking up the sausage, and grabbed the wine to pour in the pot. Mind you, I was being cheap and bought one of those small cartons of wine, and thought it would be fine, my first mistake. I started to pour the wine, and OOPS, it's a red wine, (huge) mistake number two. I decided to keep going, since I was so invested now, and plus, it didn't smell bad. Finally, the risotto had finished cooking, and it was time to add the spinach and cheese. I only had the parmesan in the shaker, and again, thought it would be fine. You see where this is going, right? It was a total disaster. Purple, grainy, inedible risotto. Blech...

I've since learned my lesson, and with this major cold snap we're having (the metal on the frames of my sliding glass doors are frozen on the inside if that gives you any idea), I decided I was ready to give this risotto another go. I used wine from a bottle, which was clearly white, and freshly grated cheese. The result was nothing like the purple mush I made last year, and was truly delicious. Live and learn.

Tomato and Sausage Risotto

Ingredients

1 28-ounce can diced tomatoes, in juice

1 tablespoon olive oil

3/4 pound hot Italian sausage, casings removed

1 small onion, finely chopped

Salt and pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10-14 ounces), tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons butter

Fresh basil for garnish (optional)

Directions

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

In a medium saucepan, heat oil over medium heat. Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a spoon or spatula, until sausage is opaque and onion has softened, 3-5 minutes.

Add rice. Cook, stirring until well coated, 1-2 minutes. Add wine, and cook, stirring until absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice, and simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan if desired.

Recipe Source: adapted from Martha Stewart, Everyday Food-Novemeber 2006

13 Favorite Recipes of 2013

It's almost 2014...can you believe it?? Where did 2013 go?? Like last year, I decided to do a roundup of my favorite recipes I made throughout the year, only sharing 13 faves for 2013, as well as the most popular post of the year. Cute, huh? Sometimes recipes get lost in the back of my mind, so it was nice to go back and sift through this year's posts. Enjoy!!

Classic Sour Cream-Topped Cheesecake

I am a sucker for a good cheesecake, and this one was probably the best I ever made. It didn't crack at all, and as always, a layer of sweetened sour cream is what takes this cake to the next level. Chris was a happy birthday boy that day!

Indian-Spiced Turkey Burgers

I'm so glad I went through this past year's posts, because it reminded me of these delicious burgers, which I'll definitely be making soon. I'll be stocking the freezer again, and these are already on the list! They were that good.

Avocado and Strawberry Salad with Honey Dressing

Just thinking about this salad makes me yearn for warmer weather. I can't wait until May when strawberries are back in season so I can have this salad again! Definitely one of my favorites.

Grilled Lime Coconut Chicken with Coconut Rice

SO DELICIOUS. I'm going to have to buy a cast iron grill pan for the summer, so I can make this again (made a huge mess using my panini maker/griddler...but well worth it). I love how this recipe makes use of the the remaining coconut milk, so none goes to waste. I've used this idea for rice when making daal with coconut milk too!

Apricot Breakfast Crisp

I grew up eating cobbler for breakfast (my mom's peach cobbler is the best!), so it was no surprise I loved eating this fruit crisp for breakfast, straight from the fridge with unsweetened greek yogurt and honey. Filling, satisfying, amazing!

Gnocchi Mac n Cheese

Oh man, was this good! Full of stinky cheese and herbs, this was a fancy treat. Since Chris has been gluten free for a while now, I haven't made much pasta lately, but I may have to make this again, even if it's just for me :)

Decadent Chocolate Cake with Whipped Chocolate Frosting {Shockingly Gluten-Free!}

Speaking of gluten-free, this cake is a great option for people who can't eat gluten, and well, everyone! Though the cake is tasty, the frosting was my favorite part. I have a favorite chocolate cake recipe, so I think I'll have to whip one up using this frosting. Maybe once the holiday sugar rush slows down, I'll make one to share with you all!

Homemade Naan

OMG...I love naan, and this recipe is a good one. It's no secret I love Indian food, and naan is a requirement with all Indian dishes. I froze my batch for the fall, using them for not only sopping up Indian food goodness, but also individual pizzas!  No question, naan is already on my to-freeze list for winter.

Chana Saag

Without a doubt, this is the recipe I've made more then any other from this year's list. I just love Indian food (thank you Cincinnati!), and it's so easy to have all the ingredients on hand and throw together on a week night. 

Tahini-Dressed Zucchini and Green Bean Salad

This salad is definitely a favorite. Though it required a little more effort, it was well worth it in the end! I even won an award for it! (though it's not my recipe, it was a favorite in a food blog event I occasionally participate in). Fresh, vibrant, and delicious, it came from one of my new favorite cookbooks (I must get my own copy), River Cottage Veg.

Sausage-Stuffed Portobello Mushrooms

Though my mom's stuffed mushrooms will always be the best, these were pretty dang good. Chris even broke his gluten free kick for a day and demolished about 3 of them, if that tells you anything!

Three-Bean Turkey Chili

This beautiful chili is now my go-to turkey chili recipe, it's just that good! As I mentioned in the post, I made a version of this last year based off of a vegetarian chili, using butternut squash instead of meat. I'll definitely be giving the veggie version a try in 2014! Don't skip the garnishes, they're the best part!

Pumpkin Snickerdoodles

To end things on a sweet note, these snickerdoodles definitely needed to make the favorites list. They were SO NUMMY. I love a good snickerdoodle!!!

...and without further ado, the most popular post of 2013 is...........

Cold Brewed Iced Coffee with nearly 1,500 pageviews! I'm not drinking much iced coffee these days (too cold...brrr!), but once it warms up out there, many iced coffees will be had.

I hope your 2014 is full of health, happiness, and delicious food. See you in 2014!!

Chocolate Raspberry Rugelach

I'm home. After finals, work, and 15 nutcracker performances, I can't tell you how wonderful it feels to finally be here, relaxing and soaking it all in. As always, my mom's house is covered in garlands, bows, lights, ornaments, poinsettias, and Santas (some of them even dance!). We're getting ready to do some serious holiday baking around here. So far, the plan is to make some kind of caramel pecan cheesecake (my honey's fave), and cut out cookies (I'm hoping for gingerbread!). However, I have made a promise to make another batch of these chocolate raspberry rugelach, simply because they are so scrumptious, I just have to share!

I know it seems odd, baking a traditionally jewish cookie for Christmas, but they're so tasty, that I just don't care. I made these for some friends of ours in the orchestra, for the arrival of their son returning from Afghanistan. They're having Thanksgiving and Hanukkah to make up for holidays missed with their son, so I definitely wanted to make this for them. They have been so sweet to me and Chris this past fall, that I wanted to do something nice for their son's homecoming. They seemed to be very well received! I also have a bunch left in my freezer back in Cinci, so I can bake some whenever the craving hits. 

Before I sign off, I wanted to take a moment to thank anyone who has taken even a minute to stop by my little blog. It brings me joy to share these culinary experiences with you all, and I am grateful for your time and comments. I wish you all a very Merry Christmas full of love, family, joy, and delicious food. Happy Holidays! 

Chocolate Raspberry Rugelach

Ingredients

Dough

16 tablespoons unsalted butter (2 sticks), at room temperature

8 ounces (1 brick) cream cheese, at room temperature

1/2 teaspoon salt

2 cups all purpose flour

Fillings

2/3 cup raspberry jam (preferably seedless)

2/3 cup sugar

1 tablespoon ground cinnamon

3 tablespoons pecans, toasted and finely chopped

1/2 cup finely chopped bittersweet chocolate or miniature chocolate chips

Glaze

1 large egg yolk

1 teaspoon water

Coarse or sanding sugar, for sprinkling, or additional cinnamon-sugar

Directions

In the bowl or an electric mixture, beat butter and cream cheese together until they are light and fluffy. In a medium bowl, combine the salt and flour, then pour flour mixture into the mixer. Beat on a lower speed until the flour just disappears. Scrape the dough onto a large piece of plastic wrap and shape as best as you can into a flatish packet. Wrap well in plastic and chill in fridge for two hours or up to three days. The dough can also be frozen for up to two months.

Once, the dough is chilled, line three large baking sheets with parchment paper.

Heat the jam in a small saucepan until it simmers. This will loosen it, so it will be easier to spread thinly. Set the warm jam aside.

Grab four small dishes. Stir together your sugar and cinnamon in one and set it aside. In your second dish, put the pecans. In your third bowl, put the chocolate. In the last one, whisk together your egg yolk and water until it's smooth. While you're getting organized, so ahead and grab a rolling pin, flour for the  counter, a butter knife or spoon for the jam, a knife or a pizza roller for cutting the dough, a spoon for the dry toppings, a large piece of waxed paper to help set the fillings (I just used my hands lol), and a brush for the egg wash. 

Divide your dough into thirds. On a well-floured counter, roll the first third (the remaining two can go back in the fridge until needed) into a large, thin circle about 12 inches in diameter. It does NOT need to be a perfect circle at all...and odd shaped oval works just fine.  

Spread two to three tablespoons of jam thinly over your dough. Sprinkle with 3 tablespoons cinnamon-sugar, 2 tablespoons chopped chocolate, and 1 tablespoon chopped nuts. Use your piece of waxed paper to gently press the toppings into the dough, so that they'll spill out less once rolled. Use your knife to divide the dough into 16 wedges. Roll each wedge tightly from the outside to the center. Transfer the rugelach to the prepared baking sheet-keepong the pointed end of each rugelach tucked underneath and space them 1 inch apart. Pop the tray in the freezer for 15 minutes before baking. 

Meanwhile, preheat your oven to 350 degrees. Repeat the rugelach-making process with remaining filling and two pieces of dough, then chill the trays in the freezer.

Before baking, brush the rugelach with the egg yolk wash. Sprinkle with coarse sugar or extra innamon sugar. Bake the rugelach for 20-25 minutes, until they are puffed and golden brown. Transfer the rugelach to cooling racks while they are still hot-this is important because the jam that spills out will harden as it cools, making the cookies harder to remove from the paper. Serve cooled or lukewarm.

Recipe source: adapted from The Smitten Kitchen Cookbook

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Is it bad that I look forward to holiday food year round? I've had recipes bookmarked from last January that I want to make this season, and I can't wait to get going! I'm also aching to put up my Christmas decorations, but I'm trying to restrain myself and wait until after Thanksgiving. Same goes for the holiday sweets and hearty holiday fare (except Indian food, Indian food doesn't count!).

In an effort to postpone all the holiday indulgence that will soon ensue, I did a quick search for something filling, seasonal, and healthy, and came across this recipe. This quinoa salad fit the bill perfectly! Several autumn veggies are roasted then tossed with cooked quinoa, green onions, and an Asian style dressing. For me, the cilantro is a requirement. You know I love my garnishes! I find it to be pretty filling on it's own, due to the quinoa, but it would also be nice served as a side to a piece of fish or chicken. Hopefully this will tide us all over until Thursday! I wish everyone safe travels and a happy Thanksgiving!

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Ingredients

For the salad:

1 medium sweet potato, peeled and cut into 1/2 inch pieces

6-8 medium Brussels sprouts, trimmed and quartered

1 medium parsnip, peeled and cut into 1/2 inch pieces

1 small turnip, peeled and cut into 1/2 inch pieces

3 tablespoons olive oil

1/2 teaspoon salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1 1/4 cups quinoa, any color or variety

2 green onions, sliced (the whole onion)

1/4 cup coarsely chopped fresh cilantro, for garnish

For the dressing:

2 green onions, thinly sliced

3 tablespoons olive oil

3 tablespoons apple cider vinegar

2 tablespoons peeled and finely chopped fresh ginger (3-4 inches)

2 tablespoons soy sauce (I used gluten free for Chris)

1 teaspoon sesame oil

Directions

Preheat oven to 400F.

In a large bowl, toss vegetables, oil, salt, and pepper. Transfer vegetables to a baking sheet, and arrange in an even layer. Roast the vegetables, stirring every five minutes, until they're tender and cooked through 18-20 minutes. While the veggies roast, cook the quinoa according to the package's directions (I like to cook mine in a rice cooker...so easy!).

Meanwhile, make the dressing by whisking together all the ingredients.

When the veggies and quinoa are ready, toss in a large bowl with the green onions. Add the dressing, and gently stir to combine. Serve warm, and garnish with chopped cilantro.

Recipe Source: adapted from chow.com 

Cranberry Pecan Orange Bread

I know the world is overflowing with recipes for cranberry orange flavored this or that, but they exist for a reason. The combination is incredibly delicious, and just screams fall! I fell in love with the tartness of fresh cranberries in baked goods last year, and I definitely prefer fresh over dried. Isn't that always the case?

This bread is more dense then your usual quick bread, and the crust has a lovely crunch, sort of like a pound cake. With Thanksgiving coming up, I think this bread is worthy of gracing your table. It would make for a great Thanksgiving breakfast/snack, or you could even have it with dinner. Why not? Go big or go home!

Cranberry Pecan Orange Bread

Ingredients

2 cups all purpose flour

2 cups fresh cranberries

zest of one orange

1/2 cup roughly chopped pecans

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 stick of butter, melted

3/4 cup granulated sugar

1 egg

Directions

Preheat oven to 350F.

Mix together the flour, baking powder, baking soda, salt, orange zest, pecans, and cranberries in a large bowl.

In a smaller bowl, whisk together the melted butter, sugar, and egg. Pour wet ingredients in with the dry ingredients and mix to combine. The dough will be on the dry side and almost resemble sugar cookie dough.

Press the dough into a greased loaf pan and bake for about an hour to an hour and fifteen minutes. The top of the loaf will be a rich golden brown. Let cool before slicing.

Recipe Source: adapted from Eat Live Run