two skinny jenkins


120103 – Roasted Beet Risotto
120103, 3:22 pm
Filed under: DINNER | Tags: , ,

I promise i did not photoshop the color on this image.   The risotto really is that shockingly pink!  This recipe is only moderately tweaked from Gourmet.com.   Even though I eat it often, this is my first time making risotto and I was nervous.  Joe is a risotto master.   Luckily the condo we are staying in on St.Simon’s Island has only nonstick pans, so i could be a little less attentive than at home.

  • 3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
  • 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
  • 3 cups water
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 2 cups Arborio rice (14 oz)
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Garnish:
Parmigiano-Reggiano shavings, made with a vegetable peeler

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
  3. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes
  4. While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
  5. Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
  6. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed.
  7. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
  8. Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.


090919 – roasted vegetables + couscous
090919, 9:11 pm
Filed under: DINNER | Tags: , , , , , ,

Vegetables

2 BEETS, 3 CARROTS, 8 GARLIC CLOVES, 1 LEEK, 1 ONION, 2 RED POTATOES, 2 SWEET POTATOES, and 6 CHERRY TOMATOES.

Did i forget anything? This was all i could find around the kitchen to roast tonight.  I tossed the beets, potatoes, garlic, and carrots in a couple T evoo and some salt and pepper then popped em in the 475°F oven.  After 12 minutes I added the onion and leek (and some rosemary).  After 25 minutes more, i added the tomatoes and cooked 5 minutes more.  I then sprinkled a little parmesan over the whole thing and gave it 3 final minutes… at that point after opening and closing my little oven door, i bet it was down around 425°F or less.

I served it over parmesan couscous with a side salad.

This should be good fuel for our long runs tomorrow!

Roasted Vegetables




090420 – fantastic salad
090420, 10:30 pm
Filed under: DINNER, LUNCH | Tags: , ,

img_3295

this was such a treat.  this salad was like candy!  i have read somewhere that eating avocado with other foods helps your nutrient absorption.  i wish i had allowed a good hour and fifteen to prepare all the ingredients (mainly the beets), because i was pressed and had to cut corners (turned up the oven).

  • 3 medium beets, peeled and cut into 6-8 wedges
  • 3 T minced onion
  • 1/4 C balsamic vinegar
  • 1/3 C olive oil
  • 1/2 avocado, sliced
  • 1/2 C (or so) dried cranberries
  • 1/3 C feta cheese
  • romaine lettuce
  • 1/2 C walnuts
  • 3 T brown sugar
  • 1 T canola oil

BEETS:

  1. preheat oven to 425°
  2. to make dressing, mix together balsamic vinegar, evoo, and onion in medium sized bowl.  toss beets in dressing and let marinate while the oven heats up.
  3. bake beets for 25 min, then flip and bake another 20 min, or until soft through.

CANDIED WALNUTS:

  1. heat canola oil and brown sugar (and a tiny pinch of cayenne pepper) in medium saucepan with walnuts.  keep stirring as the sugar caramelizes and begins to coat the nuts (about 5 minutes).
  2. when the sugar is fully caramelized, remove from heat and pour the nuts onto a piece of parchment or a plate to cool.  THEY LOOK NICE, BUT ARE VERY HOT AND WILL BURN YOU.  i found this out the hard way…



    Follow

    Get every new post delivered to your Inbox.