Winter Squash Risotto

February 01, 2016 By: Megabeth Category: Main Dishes, Recipe

Print This Post Print This Post

Winter Squash Risotto

I love risotto. It’s such a comforting and rich dish that often gets overlooked because people think it takes a really long time to make. Or, it’s complicated. As I’ve talked about before, it’s really not that hard to make.

This recipe gets the most out of your winter squash by simmering the seeds and strings in the vegetable broth.

Winter Squash Risotto
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian
Ingredients
  • 1 acorn squash
  • 2T butter
  • 6 cups vegetable broth
  • 1 cup white wine
  • 1T olive oil
  • ½ large yellow onion, finely chopped
  • 1 cup arborio rice
  • 1T fresh sage, minced
  • 2 cups Parmesan cheese, finely grated
Instructions
  1. Cut acorn squash in half. Remove seeds and strings and place in bowl.

  2. Brush inside of acorn squash with butter. Sprinkle with salt and paper.
  3. Place on baking sheet, cut sides up and put in pre-heated 400 degree oven. Roast for 30 minutes - or until soft and browned.
  4. While acorn squash is roasting, pour broth into medium saucepan and add the reserved seeds and strings from the acorn squash. Simmer on medium-low heat for about 20 minutes. Remove from heat and pour broth through small hold sieve to remove seeds and strings.

  5. Heat olive oil over medium heat in large pan. Add onions and saute until translucent.
  6. Add dry risotto to pan and heat for about 1 minute.
  7. Add white wine, stir risotto to distribute wine. Once wine is almost absorbed add one cup of the vegetable broth. Once liquid is almost absorbed add another cup of the broth. Stir occasionally just to ensure the risotto is not sticking to bottom of pan.

  8. Continue adding the liquid and allowing it to absorb one cup at a time until the risotto is plump and soft. Once you’ve hit about six to seven cups of liquid, begin taste testing risotto for doneness. Keep adding liquid until risotto is soft and creamy. If you run out of vegetable broth and the risotto still needs to cook, use hot or boiling water until done.
  9. When the acorn squash is done roasting, scrape the insides with a spoon and place in a bowl. Mash with a potato masher or with a fork.

  10. Once risotto is cooked, add acorn squash, sage and ¾ of the Parmesean cheese. Salt and pepper, to taste. Stir through until combined and cheese has melted.
  11. Serve with Parmesan cheese sprinkled on top.

 

 

Soba Noodles and Broccoli Slaw with Asian Peanut Sauce

January 24, 2016 By: Megabeth Category: Main Dishes

Print This Post Print This Post

Soba Noodles and Slaw in Asian Peanut SauceSometimes you come home from work and you don’t feel like doing a lot of cooking. In fact, you pretty much don’t even want to make a cooking mess because you know you’ll just have to clean it up. This recipe uses only one pot! And, it’s ready to go in about 10 minutes flat. Seriously.  Cook the soba noodles, whisk up the rest of the ingredients, combine with the slaw and you’ve got a nice weekday meal.

Soba Noodles and Broccoli Slaw with Asian Peanut Sauce
 
Prep time
Cook time
Total time
 
Easy-to-make Asian inspired meal can be made in no time flat!
Author:
Recipe type: Vegetarian
Ingredients
  • 8 oz soba noodles
  • 3 Tablespoons chunky peanut butter
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon honey
  • ½ teaspoon chili paste with garlic
  • 1 cup pre-shredded broccoli slaw
  • 1 teaspoon sesame seeds
Instructions
  1. Cook soba noodles per package directions.
  2. Whisk the the peanut butter, soy sauce, rice wine vinegar, sesame oil, ginger, honey and chili paste together in a bowl.
  3. Drain soba noodles and rinse with cold water, place in large bowl and add broccoli slaw in with noodles.
  4. Stir in whisked sauce and garnish with sesame seeds. Serve warm or chilled.

 

 

Buffalo Chickpea Dip

January 10, 2016 By: Megabeth Category: Recipe, Snacks/Appetizers

Print This Post Print This Post

P1110125

We are getting into the doldrums of winter around here, so it’s time to spice things up a little bit. Easy to do by putting an interesting twist on regular old hummus…just add a little hot wing sauce! No one will be the wiser that this recipe is vegan. If you don’t tell, I won’t!

Buffalo Chickpea Dip
 
Prep time
Total time
 
Buffalo wings and hummus meet to make regular dip a unique dip!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Ingredients
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2T tahini
  • 2T vegan mayo
  • 2T hot wing/buffalo wing sauce
  • 1T lemon juice
  • 1T chopped parsley
  • ½t onion powder
  • ½t garlic powder
Instructions
  1. Place all ingredients in food processor.

  2. Blend until smooth.

  3. Add more vegan mayo if mixture is dry.
  4. Remove from food processor and place in bowl.
  5. Chill for an hour in the fridge...or if you can't wait, eat it immediately!

 

Mexican Black Eyed Pea Hot Dip

January 01, 2016 By: Megabeth Category: Snacks/Appetizers

Print This Post Print This Post

20160101_121252

Happy New Year, dear Veggin’ readers…I’m back after a bit of a hiatus!

Let’s start this year our right with some good luck with this Hot Black-Eyed Pea dip. Quick to make when in a hurry. And, a great good-luck pot-luck dish!

This recipe came about after just throwing a bunch of ingredients into the food processor. The spiciness is dependent on how many jalepenos you throw in and what kind of salsa you use. The leftovers will be used as a base layer in some upcoming tacos or burritos, I’m sure!

Mexican Black Eyed Pea Hot Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 2 15-oz cans black eyed peas, drained
  • ¼ cup no fat Greek yogurt
  • ¼ cup sharp cheddar cheese, cut in chunks
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup salsa
  • 1 T lemon juice
  • ¼ large onion, chopped
  • 6 - 7 jalapenos, sliced (optional)
  • salt and pepper, to taste
Instructions
  1. Put in blender or food processor, one can black eyed peas, Greek yogurt, chunked cheddar cheese, salsa, onions, jalapenos.
  2. Blend until nearly smooth.
  3. Add lemon juice, salt and pepper to taste.
  4. Pour from blender into a small baking dish. Stir in second can of beans. Top with shredded cheese.
  5. Place in preheated 350 degree oven for 20 - 25 minutes until cheese is melted and it's heated through.
  6. Serve hot with tortilla chips.

 


Related Posts Widget for Blogs by LinkWithin