Okay, I'm gonna try something!
Share one recipe a day, involving the secret ingredient.
I'm gonna start out easyish.
Today's secret ingredient is RICE.
Recipe Share: Secret Ingredient
Re: Recipe Share: Secret Ingredient
Oh this is fun!!!
I have risotto-stuffed bell peppers that I need to make again. I'm not *quite* sure on proportions, cause when I made it I wound up with way more filling than I needed, so just... go with what feels right for the peeps you're cooking for?
I made it during our lakehouse trip and the polycule all loved it!
I have risotto-stuffed bell peppers that I need to make again. I'm not *quite* sure on proportions, cause when I made it I wound up with way more filling than I needed, so just... go with what feels right for the peeps you're cooking for?
Ingredients:
Bell peppers (one per person)
Rice
Meat of your choice, in chunks (I used stew-cut beef!)
Broth/stock to match the meat
Some veggies (I used carrots and spinach)
Butter or oil
Some kind of dry white wine, a small amount like half a cup
Onion (one medium-sized white one should do)
Garlic
Seasonings (I made mine curry-spicy, but you could probs do lots of different things here!)
Cheese (I used a mix of mozzerella and parmesan)
Rice
Meat of your choice, in chunks (I used stew-cut beef!)
Broth/stock to match the meat
Some veggies (I used carrots and spinach)
Butter or oil
Some kind of dry white wine, a small amount like half a cup
Onion (one medium-sized white one should do)
Garlic
Seasonings (I made mine curry-spicy, but you could probs do lots of different things here!)
Cheese (I used a mix of mozzerella and parmesan)
Directions:
-Make sure the broth is at least room temperature. If you have the space and extra pot to heat it up a bit, even better! No boiling, you just want it warm.
-Spice your meat. Feel free to go heavy with it, there's going to be a lot of mild-making stuff in this!
-If using garlic, heat some fat in a pan. Add the garlic and let it get aromatic. Add the meat and veggies (paced however you need so nothing winds up over- or under-cooked), cook through. Set aside.
-Heat more of the fat in a second pan. Add the onion. Saute until translucent. Add the rice and wine, stir, and leave for a couple of minutes until it starts to smell nutty.
-Add a ladleful of broth and stir into the rice. You actually don't have to stir constantly, but check on it frequently- once or twice a minute. Repeat until all your broth is absorbed.
-Add the meat and veggies to the rice, stir it all together, add some cheese, set aside.
-Preheat oven to 400 F.
-Cut the bell peppers in half vertically- that is, from stem to bottom. You want them to be long.
-Remove the seeds and stem.
-Coat with the last bit of your fat and some salt and pepper.
-Scoop the filling into the peppers, top with the remaining cheese.
-Cook in the oven for 30ish minutes.
-Spice your meat. Feel free to go heavy with it, there's going to be a lot of mild-making stuff in this!
-If using garlic, heat some fat in a pan. Add the garlic and let it get aromatic. Add the meat and veggies (paced however you need so nothing winds up over- or under-cooked), cook through. Set aside.
-Heat more of the fat in a second pan. Add the onion. Saute until translucent. Add the rice and wine, stir, and leave for a couple of minutes until it starts to smell nutty.
-Add a ladleful of broth and stir into the rice. You actually don't have to stir constantly, but check on it frequently- once or twice a minute. Repeat until all your broth is absorbed.
-Add the meat and veggies to the rice, stir it all together, add some cheese, set aside.
-Preheat oven to 400 F.
-Cut the bell peppers in half vertically- that is, from stem to bottom. You want them to be long.
-Remove the seeds and stem.
-Coat with the last bit of your fat and some salt and pepper.
-Scoop the filling into the peppers, top with the remaining cheese.
-Cook in the oven for 30ish minutes.
Last edited by katrani on Fri 25 Sep, 2020, 6:23 pm, edited 1 time in total.
Re: Recipe Share: Secret Ingredient
I have a risotto one too!
Beet-sotto!
Note: the way we make this it's wandered quite a ways from traditional risotto, but it's plenty tasty.
You will have the most amazingly magenta risotto ever.
Beet-sotto!
Note: the way we make this it's wandered quite a ways from traditional risotto, but it's plenty tasty.
Spoiler
For 2 people:
1 large beet or two smallish (peeled and cut into 1/2" cubes)
1/2 TB or so of a fat (butter, lard, olive oil)
2/3 cup arborio rice
large pinch salt
black or white pepper, freshly ground.
1.5 oz cheese (melty and/or tasty) (white rather than orange works better here)
broth, white wine (or rose) or other flavorful liquid if you have it around.
If you want, 4-6 oz. of a protein (chicken, sausage.. tofu might work, I think we've done marinated tofu)
1 large beet or two smallish (peeled and cut into 1/2" cubes)
1/2 TB or so of a fat (butter, lard, olive oil)
2/3 cup arborio rice
large pinch salt
black or white pepper, freshly ground.
1.5 oz cheese (melty and/or tasty) (white rather than orange works better here)
broth, white wine (or rose) or other flavorful liquid if you have it around.
If you want, 4-6 oz. of a protein (chicken, sausage.. tofu might work, I think we've done marinated tofu)
Spoiler
Turn pan on med-high
Melt the fat and heat it in the bottom of your pan. Toss the rice in it until coated.
(This is where it's not a normal risotto)
Add fluid in volume = 2x the rice volume. We like broth for this, but water and a 1/2 cup of wine works too. Or water and up the salt, possibly add a couple spices or a half teaspoon of bouillon.
Add the beets and salt.
I generally prefer either using a precooked protein and adding it near the end or cooking it in a separate pan for a bit of browning and adding it AT the end.
bring up to a boil, lower heat to simmer, and cover.
Let simmer until all the water is absorbed. Stir vigorously a couple times throughout.
If needed, add up to 1/3 cup more fluid near the end.
Add cheese, stir until melted, sprinkle with pepper.
Melt the fat and heat it in the bottom of your pan. Toss the rice in it until coated.
(This is where it's not a normal risotto)
Add fluid in volume = 2x the rice volume. We like broth for this, but water and a 1/2 cup of wine works too. Or water and up the salt, possibly add a couple spices or a half teaspoon of bouillon.
Add the beets and salt.
I generally prefer either using a precooked protein and adding it near the end or cooking it in a separate pan for a bit of browning and adding it AT the end.
bring up to a boil, lower heat to simmer, and cover.
Let simmer until all the water is absorbed. Stir vigorously a couple times throughout.
If needed, add up to 1/3 cup more fluid near the end.
Add cheese, stir until melted, sprinkle with pepper.
Re: Recipe Share: Secret Ingredient
Okay, the next secret ingredient is...
APPLES!
Guess why
APPLES!
Guess why