I love Risotto, especially when its creamy and more like a pudding consistency. The art of making Risotto is a whole new chapter and if that’s not enough, sometimes the taste needs of a person eating also differs.  It takes time and patience to make a good risotto but its worth it. The variety, one can make with it is immense. One of my friends who shifted place left some large bundle of arborio rice with me. So I have used variety of ingredients to make a different one each time. This time when Asparagus was in season, I thought I will try this recipe which I had for a long time.

I don’t recall the source of the recipe – whether it was from a friend or from a book. I suspect its the latter but I have not written the name of the book. The original recipe consisted of butter, wine and heavy cream which I have left out from this recipe.  We don’t consume alcohol hence have never used in a risotto personally although I have mentioned how much in the ingredients list below. The heavy cream and butter  I obviously left out to make it low calorie. But you can add it to make it rich.(...)
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Post tags: Arborio rice, asparagus, cream, extra virgin olive oil, milk, Parmesan, pistachios

It was another of those fridge cleaning moments -you know, the time when you see bits and scraps of assorted vegetables which cannot be made on their own. But together, they create magic (provided you don’t try too much of weird experiments like me ). I was also in my pantry cleaning process, so was wondering what I can do. Umm..Lets check the fridge – carrots, peas, tomatoes, kale and some Triticale Bread. I checked the section where I store legumes and aha, cannellini beans! Of course – Ribollita!

Ribollita is a Tuscany white bean and bread soup. The term “Ribollita” means “Reboiled” (...)
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Post tags: bay leaf, cannellini beans, carrots, Kale, olive oil, onion, Parmesan, potato, rosemary, tempeh, tomatoes

There is something to be said for combining Spinach with feta and ricotta cheese! The sensation that it creates is amazing! The Greek do know how to eat! The creaminess of the ricotta, the saltiness of feta combine with earthy spinach to create a wholesome taste. Spanakopita is a Greek savory pastry belonging to the Burek family ( may be that’s where borekas come from??!!) enjoyed either by way of Pie or cut into triangles.

According to Wikipedia “Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay.” The world gets closer and closer in so many ways than just internet! Since I was planning to make it for a get together potluck, I thought of making it into triangles which makes it a great appetizer. Somehow making it into a pie gives me a main course feel! But if you want to make the pie version see this video (thanks to you tube) below.
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© DK for Chef In You, 2009. | Permalink | 13 comments | Add to del.icio.us
Post tags: dill, feta cheese, nutmeg, onions, Parmesan, parsley, phyllo, Ricotta, spinach

Until my marriage, I would have probably had only 2 pizzas! It was like I discovered sensations never before. I loved them but was not addicted as such. Then marriage happened and so did my association with Pizza thanks to it being a common food here in the US of A. I got so smitten that in my first year here I would have easily consumed 30-40 Pizzas.

Then it happened – the unthinkable. It was like my taste buds sort of died out on me when it came to pizzas. Even the smell of them made me run to the other direction. This is what happens when you eat too much of anything. I could go hungry but not touch them. A year of ‘hating’ pizzas followed. Now I am slowly discovering the taste again. I dont go ga-ga over them still but I like to enjoy them once in a while. I make my own variations at home – variety is the thing to enjoy everything.

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© DK for Chef In You, 2009. | Permalink | 17 comments | Add to del.icio.us
Post tags: baking powder, eggs, garlic, milk, mozzarella, onions, oregano, Parmesan, pine nuts, Polenta, portobello

Exactly a week ago, I got a request from a reader for Arabiata! Pasta arabiata or Penne all’arabiata is one of the most simplest of all pasta recipes (as if most of the other pasta recipes aren’t simple enough!). I have made it often enough, hence was surprised that I hadn’t posted it already at Chef In you. Anyways, if you love ‘hot’ dishes, then this is perfect for you. Next time you have Tomato season or if you grow your own tomatoes – then don’t forget to make this dish which glorifies fresh tomatoes. Using ripe tomatoes is the key.
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Post tags: olive oil, onions, Parmesan, red chillies, tomatoes

I don’t think I would be too wrong in estimating that at least 95% of the people love risotto! I am a die hard fan. Give me mushroom, give me saffron or any other vegetable, I would first think of how I can make risotto with it. And with pumpkin season on, can it be left far behind? Its surprising that I have received 13 mails in the last 3 months asking me for a Risotto recipe made without using wine which plays an integral part in this dish – questions like ‘Can you make risotto without wine?’ or ‘Do we have to have to change ingredients to make risotto without it’?
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© DK for Chef In You, 2009. | Permalink | 8 comments | Add to del.icio.us
Post tags: Arborio rice, nutmeg, onions, Parmesan, pumpkin, romano, squash

I dig simple recipes – after all one should be incentivized, for even thinking of cooking at home after a hectic day at work isnt it? But cooking same old day to day meals can be boring! And who has the time to think of new stuff anyways? When I wanted to make changes to my same old meals, I thought of simply revamping some of my oft repeated dinners with minor changes. Instead of kidney beans, switch it to cannellini beans, instead of couscous try quinoa, try brown rice instead of regular white rice, go for hearty one pot soups instead of elaborate 3 course meal, go for Orzo instead of regular macaroni or spaghetti pasta! Probably same recipe but with a new makeover! Avoids tedious ‘oh-no-same-old-stew’ voices around the house and you don’t have to struggle to make this happen to!
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Post tags: chives, garlic, lemon, marjoram, olive oil, onions, oregano, Orzo, Parmesan, parsley, peas, pistachios, thyme

Remember the two angels from this post? Every time they come to my place, something special always seem to happen and this time was no exception. It was rainy, day was gloomy and the kids got hungry. They asked me to make some thing with cheese – “I luv jeeze – lotta jeez” said the little one. Her mother informed me that although she has just started making sentences, she can ask for cheese (jeez, i.e) very well and that’s the first thing she ever said!:) Adorable! I had some Ricotta cheese waiting to be used, a little slab of Parmesan and was wondering what I could make for them when it happened!!!
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Post tags: cilantro, Parmesan, Ricotta

Anyways, when it comes to making breads, I am always fascinated with the ones using vegetables. My first experience with one was when I made carrot cakes after which I progressed to making carrot cupcakes.It was inevitable that I use Zucchini a.k.a courgette next.

The taste is something which I will leave to you – since I really can’t comprehend how I am going to explain the diversity of sensations it made on my taste buds. Where do I begin? With the ease of how simple it was to make bread out of it? The minimal preparation time it requires? The texture, which it provided to the bread and how little I had to do with my hands? Or simply just show you the picture and let it do all the talking? I think I will do the last.

I had been meaning to make crown bread for a long while now ever since I saw one at Costco here. They had some for display, dunno what they were made of but I was fascinated at the shape and look that it had to give. I wanted to wait for an apt moment when we had one of those simple Bread and side dish kind’ a dinner. It arrived few days earlier and I made this along with Vegetarian chili – and relished it like a sloppy joe. I saw this recipe in Muffins and Quick breads book at the library.I dint want to do any adaptation – it was simply perfect for us. The bread really does not require anything else and tastes wonderful on its own. Bookmark this one – You know you will love it

Method

1. Place the grated Zucchini in a colander and sprinkle it lightly with salt and toss it well. Set aside for 30 min. Then pat it down until dry with paper towels.

2.Meanwhile mix the flour, yeast and parmesan together and season with black pepper.

3.Stir in the oil and the Zucchini and add enough lukewarm water to make a firm dough.

4.Knead it in a lightly floured surface until smooth.

5.Return it into a mixing bowl, cover with plastic wrap and let it rise in warm place until doubled in size – about 1 to 1-1/2 hrs.

6.Meanwhile grease a round oven pan – you can use a pizza pan and then line it. Preheat the oven to 400F. Punch down the dough, knead it lightly and then break into 8 balls. Roll each one and arrange them, touching, in the pan like a crown. one in the center and the rest surrounding it.

7.Brush it lightly with milk and sprinkle with sesame seeds. Let it rise again ( about 30 min) and then bake it for 30-40 minutes until golden brown. Set aside to cool.

You can always warm it enough while eating.

I dunno if it keeps well for more than 2 days since, it dint last for that long in our house! It got over in 2 meal times. Dinner and next day tea time. This is my entry to this week’s Yeast Spotting hosted by Susan

Related posts:

1. Healthy Zucchini Patties
2. Mushrooms and Grilled Zucchini Panino
3. Healthy Orange Whole Wheat Bread
4. Whole Wheat (Milk) Bread
5. Wholegrain Quinoa Bread
6. Triticale Bread

© DK for Chef In You, 2009. | Permalink | 19 comments | Add to del.icio.us
Post tags: courgette, Fast rising yeast, olive oil, Parmesan, sesame seeds, squash, zucchini

I had about 3/4 cup of cottage cheese left in my fridge for a while and I dint want to test its patience anymore from not going yellow, so was thinking of what to do with it and googled for something simple and quick for dinner. I chanced upon this recipe for Lasagna which used Cottage cheese. Its hard  for me to stick to a recipe verbatim. Do you have this problem too? So made some changes to incorporate my needs – High Protein, Less Fat, Healthy But Simple and Fast! And the following is what I ended up making.

Method

1.Cook the Pasta shells in large pot, so that they dont stick to each other. Cook only for about 10min till slightly soft since it would cook more in the Oven.Drain.

2.In a skillet, cook the onions and garlic in 1 tsp of Olive oil and then add the marinara sauce.

Add seasoning and the salt/pepper if needed. bring to a boil.

3.Mix the 4 cheeses along with cilantro/parsley.

4.Spray non stick oil spray in a shallow baking pan and ladle some of the sauce at the bottom. Now pipe the cheese mixture into the jumbo shells one by one and place in the pan. Once done, pour rest of the marinara on top.

5.Bake at 350F for about 15-20min and serve hot.

Related posts:

1. Baked Asparagus with Kamut Pasta
2. Summer Tomato Pasta Salad
3. Linguine with Mascarpone Cheese
4. Blueberry Cheese Pancakes
5. Mac n Cheese
6. Baked Onion Garlic Soup

© DK for Chef In You, 2008. | Permalink | 13 comments | Add to del.icio.us
Post tags: cottage cheese, dried herbs, garlic, Jumbo pasta shells, mozzarella, onions, Parmesan, Ricotta