Sunday, November 14, 2010

Pumpkin Mushroom Risotto

Pumpkin Mushroom Risotto

First - I used Penzey's herbs, not fresh. I give them each a little grind with the mortar and pestle.

I apologize in advance that is in American and metric measures. I'm living in England and have a mix of both going on with my American and English utensil combination. Look in the back of your cookbooks - it'll translate and this was cobbled together so a bit more of this, or a little less of that will not hurt this recipe.

1 small onion, diced small
Olive oil
Soft butter
1-2 Portobella mushroom caps, diced large. They'll reduce in size as they cook.
1-1/2 cups baked pumpkin (not canned), mashed, drained
1 litre vegetable stock
175 g risotto rice
handful of grated parmesan cheese
double cream

Heat vegetable stock (I make mine with my electric tea kettle and xoxo cubes and keep it in a small pan heating on the stove). After making the recipe a few times, pouring from a measuring cup will work instead of ladle fulls.

Cook onion in a little olive oil and butter. When translucent, add a bit more butter and the mushrooms. Add the rice, coat it with the butter and toast it lightly. At medium-medium high heat, start adding the stock to the rice, a half to one ladle at a time. Do not let the rice get dry nor drown it. Keep stirring and keep it creamy. Add some salt and pepper along the way. Eventually add the rosemary and thyme. Keep going until rice has lost most of it's cloudiness but you still have a bit of stock left.  Add the pumpkin and warm it to the bubbly temperature again. By now the rice should be nearly clear and starting to tender a bit. Add a couple of plops of butter, some cream (enough to flavor it, but not to "soup" it)  and the handful of parmesan. Stir carefully to mix and cover for two minutes.

Stir again and eat.

(If you run out of stock you can continue to add boiling hot water as your liquid - still a half ladle at a time)

Sunday, January 24, 2010

Homemade Tahini

1/2 cup sesame seeds
Scant 1/4 cup olive oil

Roast sesame seeds in a skillet on the stovetop. Stiring constantly until lightly browned. Remove from pan to a plate to cool. Stir for a few seconds so they discontinue cooking.

Grind sesame seeds in a chopper/grinder/food processor until paste like in consistency. Add oil and continue grinding/blending until smooth.

Simple Roasted Cauliflower

1 head of cauliflower, broken in to florettes
2 tablespoons olive oil

Coat cauliflower florettes with oil. Roast in 400 degree oven turning occassionally, until tips are slightly browned.

The cauliflower will be tender and sweet.

Teri's Tzatsiki

2 cup Greek yogurt
1/4 cup mint leaves
1 seedless cucumber
2 cloves garlic

Chop mint leaves, chop cucumber, mince garlic. Mix all together. Add a pinch of salt. Let flavors meld in the refrigerator. Serve with Indian Naan (flatbred) or celery (yup it makes celery good).

Saturday, January 2, 2010

"Old Bay Seasoning" Mix

And I'm going to be needing this too. I found this at

Make your own Old Bay Seasoning mix to store in your pantry.
Prep Time: 15 minutes

1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom

Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup


Based on Smoked Sausage Jambalya by / Gourmet / November 2009

1 pound chicken cajun sausage (approximately 3 links)
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
1 teaspoon salt
1/2 teaspoon peeper
1 tablespoon cajun spice mix
Deglazing liquid (approx. 1 cup), 14 oz (1 can) chicken broth, water to make 3 1/2 cups of liquid.
1 tablespoon

Cook sausage in oil in a large skillet over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a dish to cool slightly. Slice at an angle into 3/4-1 inch slices. Pour oil onto a large stock pot. Add 1 cup of water to the skillet and deglaze over heat. Set aside.

Chop peppers in food processor, followed by onions and celery. Hand chop garlic.

Cook peppers, celery, onion, garlic, and 1/2 teaspoon salt in fat placed in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water/both liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.

Reduce heat and cook at a bare simmer (3), covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

Makes 8 Servings

Cajun Spice

I found this site today. She's done a great job with it. Need a spice mix and you don't want to run to the store. Head here: Teri's Kitchen!

The mix I was seeking - Cajun Mix for my Jambalaya is below:

1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne