Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

12 Days of Christmas Cookies: Cherry Butter Cookies

Alright ladies and gents! Today is Day 2 of my 12 Days of Christmas Cookies Challenge. Yesterday I posted a recipe for J's favorite cookies: Snickerdoodles. But today is my day, and my favorite cookies are Cherry Butter Cookies. They're so lovely and delicate, that they remind me of having tea parties as a child. I think Anne of Green Gables probably ate these cookies.  

Cherry Butter Cookies

These soft little cookies are tiny bites of heaven. They smell like shortbread when they’re cooking, and turn out a delightful pink color. I think that they have the power to conjure up a little bit of springtime in the middle of winter.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, at room temperature

2/3 cups sugar

1 egg

1 tablespoon honey

1 tablespoon cranberry juice or cherry juice

1/2 teaspoon almond extract

1/4 cup of cherry preserves

Directions

1. Preheat the oven to 375F. Line two aluminum baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking powder, ginger and salt.

3. In another large bowl, cream the butter and sugar. Add the egg, honey, juice, and almond extract.

4. Stir in the cherry preserves until just incorporated.

5. Add the dry ingredients, one half at a time. Mix until just incorporated.

6. Drop the dough by teaspoons into a dish of granulated sugar. Roll to coat, and place on the baking sheet. Leave about 2 inches between each ball.

7. Bake for 10-12 minutes, or until just firm and brown around the edges.

8. Remove from oven and carefully transfer to cooking racks.

Finishing Strong: Vegetarian December

Posted by Nichole Leigh

Recipe and Image Courtesy of Hersheys.com. Original recipe here.

I have a strong desire to make December 2011 count. It's been about six months since I graduated college, and I really want to accomplish something. Not something huge, but something that is meaningful to me. So here are a couple of Veggie Horizons goals for December:

Goal 1: Post to Veggie Horizons every day in the month of December

Goal 2: Experiment with different food photography techniques and learn to take better pictures of the food in Veggie Horizons recipes

Goal 3: Post enough holiday-inspired vegetarian recipes to comprise a vegetarian Christmas, Hanukkah, New Years (etc.) Feast

If you have any advice or recipes you'd like to share with me to help me on my way, I would greatly appreciate it! For now, let's just drool over the candy cane blossom recipe from Hersheys.com. It's not vegan, but it sure looks festive, doesn't it?

Ingredients

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk Red or green sugar crystals, granulated sugar or powdered sugar

Directions

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

PS. I'll update this post with more pictures when I try out this recipe for myself!

Christmas Comes Early: Let the Holiday Cooking Begin

Sometimes I can't believe how lucky I am. Thanks grandma!!!! 

So with what dish should I christen this glorious example of cookware? I'm thinking curry!