Category Archives: Vegetarian

Meet Your New Best Friends: Chole and Pattice

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I love re-creating something I’ve eaten outside of my own kitchen. Maybe it’s my Mom’s Cabbage Rolls or most recently the Silk Handkerchief pasta I had in Orlando, but I enjoying challenging myself.

This is an attempt at a dish our local vegetarian Indian restaurant calls  Tikki Channa Chaat. It is described as “Delhi style friend patties served on a bed of curried chickpeas, topped with onions, cilantro and chutneys” and it is heavenly.

Every time Michael and I eat there, we order this appetizer. I love it so much. Without fail, I always leave the restaurant and by the time I’m in the car, I decide they should make it bigger, with more potato patties and consider it a main dish. I get to make these kind of decisions, you see.

Except I don’t, so I made it myself.

Is it the most authentic thing? Doubtful and laughable. But it does hit the spot on days when I can’t make the drive out to get it.

For the Chole (Curried Chickpeas):

  •  2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
  • 2 Tablespoons vegetable oil
  • 1 cup diced onion
  • 1 jalapeno, diced
  • 1 fresh bay leaf
  • 1/2 cinnamon stick
  • 1 cardamom pod
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon ginger garlic paste
  • 1 cup tomato puree
  • 1 medium tomato, diced
  • 2 Tablespoons chopped cilantro

In a pot, cover the chickpeas with water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for 10 minutes.

While the beans are simmering, heat a large pan over medium-high heat. Add in the oil – the whole spices and toast until fragrant. Toss in the onion and jalapeno, stir to combine. Cook until beginning to soften and add the dry spices and garlic-ginger paste. Cook for 3 minutes.

Stir in the tomato puree and diced tomato. Drain the chickpeas from the water, add them to the tomato gravy and simmer for 10 minutes.

For a thicker sauce, smash a few of the chickpeas with the back of a spoon. Remove from heat and stir in cilantro.

For the Pattice (Potato Patties):

  • 3 large russet potatoes, peeled and boiled
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cumin
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 2 Tablespoons cornstarch

In a large bowl, put your boiled potatoes through a ricer for a smooth consistency. If you don’t have one, give them a thorough mashing. Stir in the remaining ingredients except the cornstarch, kneading the mixture together until combined. Taste for seasoning – when it’s to your liking, thoroughly mix in the cornstarch.

Get a plate for holding your patties. Using your hands, form the potato mixture into the size patties of your choice. I make a golf ball sized round and then smush them flat. Whatever floats your boat.

When you’re ready to pan fry the pattice, heat a skillet with your oil over medium high heat. When the oil is hot, gently add the potato patties. Cook for 2-3 minutes on each side, or until golden brown.

To Serve You’ll Also Need:

  • Chopped cilantro
  • Diced Onion
  • Diced Tomato
  • Plain Yogurt
  • Chow Mein Noodles (Note: Traditionally the little crunchies are something called ‘Sev’ but I did  not have access to an Indian market, and these seemed to do the trick.)
In a vat bowl, place the desired amount of pattice. Cover with a hearty portion of chole. Top as desired with onion, tomato, cilantro, chow mein noodles and yogurt.

 

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Fried Green Tomato Mozzarella Caprese

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The magic of a garden fresh red tomato still warm from the sun has never been lost on me. Drizzled with fruity olive oil and I’m in heaven - add slices of fresh mozzarella and basil and you’re never getting rid of me.

A green tomato is no different for me. The very sight of them conjure up memories of being little and watching my mom make fried green tomatoes with her mother’s recipe. We’d dip the warm and crunchy bounty into a bowl of chilled cucumber dip. The combination screams summer to me.

Well, the kid – the almost-as-tall-as-I-am child of mine has been begging for fried green tomatoes lately but the thought of oil and frying on a hot summer day just hasn’t sounded all that appealing. Out to dinner with two lovely friends, I saw that one of the evening’s specials was a fried heirloom tomato caprese salad. Say what?!?

No one ordered it, but the idea stuck in my head. A warm crispy tangy green tomato with soft cheese? Stick a fork in me. Once I had my grubby little hands on some lovely green tomatoes it was game on!

Thinking the texture of basil leaves would be a little odd with this dish, I opted for a basil vinaigrette to drizzle everything with. Happy happy joy joy!

Ingredients:

  • 2 medium green and firm tomatoes, sliced 1/4 inch thick
  • salt (for sweating – optional)
  • 1 cup corn flour
  • 2 eggs, beaten
  • 1 teaspoon hot sauce
  • 1/2 cup buttermilk
  • 2 cups panko bread crumbs
  • salt and pepper
  • 1/2 cup peanut oil
  • 8 oz. fresh mozzarella
  • Basil Vinaigrette (recipe follows)

Place the tomato slices on a layer of paper towels and salt lightly to draw the water out of them for 8 minutes. Pat dry to remove any access liquid.

Make a dredging station with three shallow dishes. In the first one, dump the corn flour. In the second, combine the eggs, hot sauce and buttermilk, stirring to combine completely. In the last dish, add the panko bread crumbs. Salt and pepper each dish lightly and stir to combine individually.

Turn your oil on medium heat. Dredge your tomato slices in the flour, wet ingredients and panko. When the oil bubbles with the additon of a sprinkle of flour, add the tomato slices, cooking 4 minutes per side until the tomatoes are soft, yet the panko is golden brown and crispy.

Continue the process until all of the tomatoes have been fried. Drain slices on paper towels and flip after 30 seconds to drain the other side. Keep warm until ready to use.

Slice the mozzarella into thin slices, about 1/8 inch thick.

For the Basil Vinaigrette (from Jaden of Steamy Kitchen):

  • 1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
  • 2 slices fresh chili pepper
  • 1 cup loosely packed basil leaves, torn
  • 2 tablespoons water
  • 2 tablespoons good white wine vinegar
  • 1 teaspoon kosher or sea salt (1/2 tsp table salt)
  • 6 tablespoons extra virgin olive oil

Add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

To Assemble:

Alternately stack layers of warm fried green tomato and fresh mozzarella. When ready, drizzle basil vinaigrette on your stacks of love.

Because you’re worth it. Two of my summer loves smashed together. It doesn’t get much better than that!





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Chile Rellenos Soup

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Alternative Title: I am a Genius

Mike is a creature of habit. I know he will hike on Sundays and eat an apple every day after lunch. When we go to a Mexican restaurant, he will order Chile Rellenos because they are one of his favorites.

Chile Rellenos are battered peppers stuffed with cheese and served with a thin tomato sauce. So I wanted to break that bish down.

I did what every great girlfriend does, I took the flavors he loves and found a way to make them friendly for any day of the week. Since I make his lunches during the work week, I wanted him to have a reprieve from the usual work day with a taste of something that makes him truly happy.

Hello,  Chile Rellenos Soup. We loved you. You served your time on this Earth well.

For the Soup: Serves 6ish people.

  • 2 Tablespoons butter
  • 1 medium onion, diced
  • 1 bay leaf
  • 1 jalepeno, de-seeded and diced
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons dry oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon seasoned salt (such as Lawry’s)
  • 1/4 teaspoon fresh black pepper
  • 1/4 teaspoon Worcestershire Sauce
  • 3 cups of diced roma tomatoes
  • 1 cup of tomato sauce
  • 4 cups of vegetable or chicken broth
  • 1 Tablespoon of chopped cilantro

In a large soup pot, melt the butter over medium heat. Once melted, add the onion, bay leaf and jalepeno. Cook, stirring frequently, for 3 minutes. Add garlic, oregano, cumin, seasoned salt, and pepper. Stir for 2 minutes. Quietly lean over the pot, inhale and sigh.

Gently fold in the tomatoes, tomato sauce and Worcestershire sauce. Stir to combine. Pour in the broth, raising the heat to medium-high. Once boiling, reduce heat to a simmer and cook for 20 minutes, allowing all the yumminess to combine and the vegetables to soften and break down. You could even go longer for a deeper flavor.

When ready, remove the bay leaf and add the cilantro and using an immersion blender or a conventional blender in batches, puree the soup so there are very few chunks. Taste and adjust seasonings as desired. Set aside until ready to serve. Reheat before serving if necesary.

For the Poblano-Cheese Sauce:

  • 3 poblano peppers
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups whole milk
  • 1/2 lb. Monteray Jack Cheese, shredded
  • 1/4 teaspoon salt
  • heavy pinch of white pepper
  • heavy pinch of garlic powder

Pre-heat your broiler. Place the peppers under the broil and char on all sides. Remove the peppers and put into a bowl and cover with plastic wrap. Set aside until room temperature.

Once cooled off, discard the stem and seeds. Peel the charred skin off the peppers and chop them finely. Set aside. (How fine or chunky is up to you, but I left them a little hearty to add some body to the sauce. You do you.)

In a large sauce pan, melt the butter over medium heat. Once melted, add the flour and stir for 2 minutes to allow the roux to cook the raw flour taste out. Add the milk and raise the heat to medium-high, whisking to combine. When the milk starts to boil, reduce the heat and add the shredded cheese and continue to stir to keep clumps from forming. Once the cheese has melted and the sauce is smooth, add your chopped poblanos, salt, white pepper, and garlic powder. Stir. Taste and adjust seasonings as needed.

 To Serve:

Ladle the soup into your bowls.

If desired, put the cheese sauce into a pastry bag or squirt bottle. Place 2 tablespoons of the cheese in the bottom of your serving bowl. If not using the bag or bottle, just gently spoon the cheese into the bowl.

Top with fried tortillas, fresh oregano or cilantro if desired. To make a heartier meal out of it, add prepared rice to the soup for bulk.

I like you.

Love,
Adryon

 




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Brie and Scrambled Egg Quesadillas with Lobster Guacamole

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alternate title: How Much Indulgent Nonsense Can You Fit Into Breakfast

With both Michael and I working full time, I admit that breakfast during the week isn’t much besides cereal and fruit, oatmeal and yogurt or a bagel next to a quickly fried egg. By the time Saturday rolls around, we’re all salivating for something a little more substantial to get us through our action packed days.

Please note that the term “action packed” is exceptionally relative.

Alora is usually begging for pancakes and I say no. Mike wants a simple breakfast of scrambled eggs, perhaps some sausage, and I say no.

“No, no. I’m going to make you wait over an hour for breakfast while I figure out how to incorporate this leftover lobster into the meal. Oh balls, we have an avocado too? Make that an hour and a half!”

Welcome to my home. Would you like a drink?

For the Lobster Guacamole:

  • 2 avocados, halved and seeded
  • 1 cup chopped lobster meat
  • juice of 1 small lime
  • 1/4 cup diced onion
  • 1 roma tomato, diced
  • 2 tablespoons chopped cilantro
  • sprinkling of cumin
  • salt and cayenne pepper to taste

Note: I omitted the raw garlic in the guac that I would normally use because I thought it would be a little harsh. However, I did sprinkle a little garlic powder in my scrambled eggs for these.

Empty the contents of the avocados into a bowl. Use a fork to smash the avocado and add the other ingredients. Stir to combine. Let sit for 15 minutes or more to allow all the ingredients to hold hands and sing a melodious version of Kumbaya together.

For the Brie and Scrambled Egg Quesadillas (makes 4 quesadillas):

  • 8 eggs, scrambled the way your family digs ‘em
  • 8 taco size flour tortillas
  • 1/2 cup brie cheese

Note: I didn’t use butter on the outside of the tortillas for these as I normally would. The heat of the metal on the tortilla charred and crisped the tortilla just fine without it. But go ahead and butter it up if you want. I ain’t yo mama.

Set your favorite griddle over medium heat on your stove. As it’s heating up, put 1 tablespoon of brie on one side of each tortilla.

Add four tortillas, cheese side up, to the griddle. Evenly distribute the scrambled eggs among them. The brie will start getting melty and hold on to the eggs. Top with the other four tortillas, cheese side down.

Cook until the tortilla is browned, about 3 minutes. Flip and cook for another 3 minutes.

Serve with your lobster guacamole and maybe some salsa.

 


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Pierogi Lasagna with Mornay Sauce and Golden Buttered Onions

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We’re all big pierogi fans but sometimes there is just not enough time to make a batch by hand. There’s something about the pasta on potato and cheese action that just makes you feel good – like a giant hug. Carbs. Yum.

Taking out the labor of pierogies and mixing it with the belly warming comfort of a lasagna – sounds good to me!

For the Lasagna:

  • 3 large potatoes, diced (I actually used 4 but I had a ton of leftover mashed potatoes)
  • 4  Tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup shredded Dubliner cheese
  • 1/4 cup milk for the potatoes (or more for smoother consistency) + another 1/4 cup
  • salt and pepper
  • 1 package of oven-ready lasagna noodles
  • 2 cups of Mornay sauce (recipe follows)
  • Golden butter and onion topping (recipe follows)

Fill a large pot with cold water and add the potatoes.  Toss in a generous amount of salt and turn to medium-high heat. Cook until fork tender. Drain and put back in the hot pot. Add the butter, sour cream, cheese and milk. Using a hand-mixer or some old fashioned elbow grease, whip the potatoes until smooth and creamy.

Preheat your oven to 375 degrees. While it is warming up, assemble the lasagna.

In a 9 x 13 pan, spray withe cooking spray and pour 1/4 cup of milk into the bottom of the pan.  Put down a layer of noodles, potatoes and then a drizzling of the mornay sauce. Repeat for another two layers, ending with a layer of noodles. Cover this layer with the remaining mornay. Cover with aluminum foil and cook according to the instructions on your noodle package. Note: Typing “noodle package” made me giggle.

Remove from the oven and allow to rest for 5-10 minutes.

For the Mornay Sauce: (yields about2 cups)

  • 2 1/2 tablespoons butter
  • 3 tablespoons  flour
  • 2 cups milk
  • 4 ounces grated Kerry Gold Dubliner Cheese
  • salt and pepper to taste

In a medium pot, melt the butter over medium heat. Add the flour and cook, stirring constantly about 1 minute. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and whisk in the cheese. Allow to simmer for 2 to 3 minutes. Taste and season with salt and pepper.  If the sauce seems too thick, add milk in small increments until you get the consistency you want.

For the Topping:

  • 1 stick of butter (1/2 cup)
  • 2 onions, sliced thin

While the lasagna rests, melt the butter in a pan over medium heat. Add the onions and stir to coat everything with butter. Continue to stir and cook for 10 minutes until the onions have caramelized. Top individual servings with a little onion and a hearty spoonful of butter.

Enjoy!

 


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Chickpea Cakes with Chunky Lazy Remoulade

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This dish was born from my daughter’s adventures in vegetarianism. Every once in a while she discovers new food information and shocking practices that send her in a tizzy and she swears off meat, which is all fine and dandy except for her hate for beans. She loves tofu and seitan but when it comes to legumes, she’s got a bit of an attitude problem.

White cannellini beans or lentils? Yes. Chickpeas? Yes. Anything else in the spectrum – absolutely not – so when vegetarianism comes a’knocking we have to get creative with the proteins she will eat.

Similar to a mock-crab cake, the kid can’t get enough of these chickpea cakes.

To take the cakes a step up I throw together a quick chunky remoulade that makes this a simple work-week meal. A bonus is the chickpea mixture can also be made ahead of time and thrown into the oven when you’re ready to chow.

This recipe makes 10 Chickpea Cakes (about 2.5 inches arcoss)

For the Chunky Lazy Remoulade: (makes a little over 1 cup)

  • 1 cup mayonnaise
  • 1 whole pickle, diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon hot sauce
    1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

Combine all ingredients in a bowl until well combined. Taste and adjust seasonings for what tickles your pickle more. A little more spice, lemon, herbs – go for it. I’m eHigh-fiving you.

Cover and refrigerate for at least 30 minutes before serving.

For the Chickpea Cakes

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Old Bay (seems like a lot, but with these, it’s not – believe it or not, sometimes I use almost three)
  • (2) 15.5 oz cans chickpeas (also called Garbanzo beans), rinsed and drained thoroughly
  • 1/4 cup fresh parsley
  • 1 clove of garlic, diced
  • 1/2 cup bread torn to shreds
  • salt and pepper to taste

Preheat your oven to 35o degrees F. Line a baking sheet with aluminum foil and cooking spray.

In a small mixing bowl, mix the first four ingredients together. In a food processor pour in the chickpeas, parsley, garlic, bread and mayonnaise mixture. Pulse until combined – but leave some chunks for texture and meatiness.  Take a little out on a spoon and taste for salt and pepper. Adjust seasonings as necessary.

Form the mixture into individual balls, roll and press slightly to make a patty. Place patties on baking sheet and put in oven. Bake for 15 minutes, flip and bake for another 15 minutes. (They are delicate so take care when flipping.) The outside should be browned and a little crispy.

Serve with Chunky Lazy Remoulade.

Eat.

:)



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Grilled Caesar Salad

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I was flipping through some old computer files and found about 786 food pictures that I had taken when this blog first started and long before my beloved Nikon entered into my life. This is one of them!

There was a whole section of grilled foods and as I sat here freezing, I shed a tear for long nights of running in and out of the house with my tongs in hand.

Grill,
I love you. Soon we shall be together once more.

Love,
Adryon

My dad started grilling heads of romaine when I was little. Prepared with the slightest bit of drizzled oil and blue cheese, he’d toss them on for just a few seconds to warm them through and barely melt the cheese. The crunch of lettuce, the light char on the leaves and the creamy cheese was always guaranteed to start a mouth party.

This version does the same thing and then some, adding extra oomph with grilled crostinis. Try it topped with prosciutto, or diced cucumber and tomato for variety. You’ll have about a cup and a half of salad dressing so depending on how many people you’re serving, you’ll have plenty leftover for a side salad or if you’re a freak like me, to dip your pizza in.

Toss the lettuce on the next time you’re having grill-fest 2011 as a welcome surprise to the same old, same old. I’ve never tried it using my indoor grill, but if you do please shoot me a message and let me know how it goes!

For the Dressing:

  • 1 cup of home made or store bought mayonnaise (If you have some time, try making your own some time. It’s amazing. Here’s a wonderful post on making your own by my friend and ridiculous cook/photographer Elizabeth over at Guilty Kitchen. Although once you click on the link, you’ll never come back because her stuff is to die for)
  • 2 cloves of garlic, chopped
  • 1/3 cup of Parmesan cheese, shredded
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire Sauce
  • 2 tablespoons of freshly squeezed lemon juice
  • salt and lots of fresh cracked black pepper
  • 1/4 -1/2 cup of milk (to thin to your preferred consistency)
  • If you’re feeling spunky, add a handful of basil (optional)

Combine all ingredients (minus the milk) in a blender or food processor until thoroughly combined. Add milk until it is your preferred consistency. Allow to hang out and ‘meld’ for at least 2 hours.

For the Salad (serves 4):

 

2 heads of Romaine lettuce, halved with the stem in tact
8 slices from a baguette
high-temperature resistant oil
salt and pepper 

 

 

Drizzle each half of the heads of romaine and bread with a little bit of oil and sprinkle with salt and pepper. Toss on the lowish-heat side of your grill for 2 minutes face down or until lightly charred on just the tips of the lettuce leaves and leave grill marks on the bread. Flip and cook for another 1 minute.

Remove from grill, and assemble each half of romaine lettuce with two pieces of grilled bread. Drizzle with your dressing.

Eat with reckless abandon.

Dreaming of Spring,
Adryon


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Butternut Squash Gnocchi in Butter Sage Sauce

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The weekends are often my favorite times to cook because I have more time, and I can share the experience with my daughter. Mr. M goes for his usual 13 mile hike, and Lil’ A and I will pick a dish and work together, tweaking, dumping, sprinkling until we’re satisfied. Last weekend it was this: Butternut Squash Gnocchi which was hearty, healthy and the perfect warm meal for yet another frigid Maryland day – which in case you were wondering, I’m totally over.

It is a little bit of a lengthy process but absolutely worth it.

Butternut Squash Gnocchi in Butter Sage Sauce (recipe tinkered with from The Italian Famers Table)

1 1/2 pounds of butternut squash, halved and de-seeded
3/4 cups of water
1 egg
1/4 teaspoon nutmeg
1 1/2 cups flour
1/4 cup of Parmesan Cheese (and more for garnish)
salt and black pepper
6 tablespoons unsalted butter
2 tablespoons of sage, chopped finely
olive oil (for garnish)

Pre-heat your oven to 425 degrees. Place the squash on a baking sheet face down, and pour the water around the pan. This will help steam the butternut squash and make sure it doesn’t dry out. Place the pan in the oven until the meat of the squash is tender. In our oven, this was about 30 minutes. I usually flip the squash half-way through – but you certainly don’t have to.

Remove the pan from the oven and allow the squash to cool. Once it is cool, scoop out the innards into a bowl and smoosh it until there are no chunks. You could also use a food processor.

Add in the flour, cheese, egg, nutmeg and salt and pepper to form a lightly wet dough. Set aside and cool for 30 minutes.

When ready, bring a pot of water to a boil. While waiting, roll the dough into little dumplings (about 1/2 inch). Also get a bowl of ice water ready.  When the water is boiling, drop 10-15 gnocchi in at a time, until they float – about 3 minutes. Remove and place in the ice water to stall the cooking process. Continue until all of the dough is gone.

Remove the gnocchi from the ice water onto a paper towel or clean dish towel.

Warm the butter over medium-heat in a pan. Toss in the gnocchi and cook until warmed through (2 minutes), tossing to coat with the butter. Add the sage and cook for another minute or two, continuing to toss. Eat one straight out the pan for a tester bite. Season with salt and pepper to taste.

Serve with extra Parmesan and a drizzle of olive oil. This would also be excellent with walnuts and blue cheese. Play around!

Enjoy!

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French Onion Soup Risotto

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I knew we were having risotto for dinner. What I didn’t know was that we were out of Parmesan. When I discovered Gruyere in the cheese drawer – it all came together.

For Risotto, you need onions, garlic, broth, wine, cheese, and herbs. For French Onion Soup, you need onions, garlic, broth, wine, cheese and herbs. So I thought I’d mix the two and I’m so happy I did. This might be my new go-to risotto recipe.

Forget what you’ve ever heard about how hard it is to make risotto. It’s not. Trust me. Pity peas?

Ingredients (Yields about 3 cups of cooked risotto)

  • 4 cups vegetable broth (Yes, I know beef broth is the norm in FO Soup but I think it would be a bit salty and heavy for this- but that’s just me)
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon butter
  • 1 medium onion, sliced into half moons, then quartered
  • 1 clove of garlic, minced
  • 1 cup of Arborio rice
  • 1/3 cup dry white whine
  • 1/4 cup Gruyere cheese
  • 2 tablespoons chopped chives (I also would have used thyme if I had some. I did nay.)
  • 1 tablespoon chive and onion cream cheese (optional)
  • salt and black pepper
  1. In a saucepan, warm the vegetable broth over low heat. This is important – otherwise the rice will not absorb the liquid.
  2. Warm 1 tablespoon olive oil and 1 tablespoon in a large saucepan over medium heat. Stir in the onions and cook until soft and lightly caramelized,  about 8-10 minutes. Season with black pepper and a pinch of salt. Stir in garlic and cook for another 2 minutes. Set aside.
  3. Add 1 tablespoon olive oil to a saucepan on medium heat. Once hot, stir in the rice, stirring to coat with oil, about 2 minutes. When the rice is almost translucent and pale, pour in wine, stirring constantly until the wine is fully absorbed.
  4. Add 1/2 cup of  broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed about 15 to 20 minutes. What you started with will have more than doubled. Like I’ve said before risotto is the perfect excuse for getting out of anything you don’t want to do!
  5. Stir in the onions, Gruyere, herbs and cream cheese (if using).
  6. Taste and add salt and pepper as desired.
  7. Feed to people you love!

Mr. Garlic Approves!

Love,

Adryon

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Pumpkin Cookies with a Sweet Cinnamon Glaze

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Confession: The first thing I did this morning was eat one of these cookies. Then I went back to bed. When I was “officially” up, I had another dunked in my morning coffee. Then I mentally high-fived myself.

I know every single flippin’ food site is pumpkin-this/pumpkin-that, so I promise I’ll lay low on the pumpkin craze (except for the Butternut Squash Soup inside of a Pumpkin that I’m making today…ahem).
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