Veggie Stir Fry

This veggie stir-fry is super simple, yet very flavorful. No need to grab your fancy condiments. You can make this with minimal ingredients and feel great afterward! 

Give it a whirl- meatless Mondays don't only have to be on Monday.  

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Ingredients:

3    Tbsp. unsalted butter [I use earth balance]

1     leek, chopped

1     (8oz)pkg. cauliflower florets

1     (8oz)pkg. mixed mushrooms

1/4  cup chopped cilantro

1      tbsp. salt

1      tsp. pepper

3     tbsp. lemon juice

Ricotta cheese, optional

 

Preparation:

1. Heat a medium nonstick skillet over medium heat.

2. Melt butter and add cauliflower. Saute until cauliflower has softened and turned to a golden hue, about 5 minutes. Working in batches, add leeks and mushroom until softened stirring occasionally about 3minutes.

3. Add cilantro, salt, pepper, and lemon juice. Mix thoroughly and serve with a dollop of ricotta cheese.  

 

White Pizza

It's only a few weeks into 2017 and this is probably the most anti-New Year's Resolution post, but sometimes you just crave what you crave. If you have not yet experienced the beauty of the New York White Pizza, do yourself the favor and give it a try. I added some tomatoes to get some veggies in ;)

 

Ingredients:

1         pizza dough

4         garlic cloves, roasted and minced

1         cup shredded mozzarella cheese

5        Tbsp. ricotta cheese

1/4     cup fresh basil, julienned

1       small vine-ripe tomato, sliced

2      tsp. Italian seasoning

1/4   tsp. salt

1/8   tsp. pepper

red pepper flakes (optional)

parmesan cheese (optional)

 

Preparation:

1. Preheat over to 550 degrees or your highest oven temperature. Place on the bottom rack of oven pizza stone, pizza pan or any other pan you may be using.

2. Meanwhile, dust pizza dough with a little bit of flour so it does not stick. Using fingers or a rolling pin stretch dough into a 10-12 inch round onto cutting board.

3. Sprinkle the garlic onto pizza dough. Then dollop the ricotta and spread the mozarella leaving a 1-inch border for the crust. Season with salt, pepper, and Italian seasoning.

4. Drizzle with EVOO. Open oven and carefully slide the pizza onto the pizza pan. Cook for about 10 minutes. Open halfway through to add tomatoes and basil. Cheese should be melted, ricotta has spread, and crust is lightly charred and golden on bottom (carefully lift an edge to check).

** Tip: Rotate pizza in the oven every few minutes to get an even char on the crust.

5. Remove pizza from oven and transfer to cutting board to cool for 3 minutes. Add red pepper flakes and grated parmesan to your liking. 

 

 

Mushrooms + Cheese= Risotto Love

I have a love for all different types of food, but anyone who knows me will tell you that I have a deep obsession for mushrooms and cheese. If I can find a way to add them to a recipe, they are likely to be included. This obsession is what sparked my deep love for risotto. Although risotto is an Italian classic known for its velvety texture, there are so many great variations. Although this recipe requires more consentration than the average pasta dish, it is totally worth it!

Ingredients:

  • 1½ cups arborio rice
  • 1 qt mushroom or vegetable stock
  • ½ cup white wine
  • 1 medium shallot or ½ small onion, chopped
  • 1 cup sliced mushrooms
  • 4 Tbsp unsalted butter (½ stick)
  • 1 Tbsp vegetable oil
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp chopped Italian parsley
  • Kosher salt, to taste

Preparation:

  1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  2. Melt 1 Tbsp of the butter in a saute pan and saute the sliced mushrooms until they're soft. Remove from heat and set aside.
  3. In a large saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Saute for 2-3 minutes or until it is slightly translucent.
  4. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute for another minute or so, until there is a slightly nutty aroma. Don't let the rice burn or brown.
  5. Add the wine and cook while stirring, until the liquid is fully absorbed.
  6. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice is almost dry, add another ladle of stock and repeat the process. Note: It's important to stir constantly, especially while the hot stock gets absorbed, and add the next ladle as soon as the rice is almost dry.
  7. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
  8. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. When you're down to your last few ladles of stock, add the cooked mushrooms. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

  9. Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season with Kosher salt.
  10. Risotto turns gelatinous if held for too long, so serve right away. Enjoy!