A. Vogel

Bio Snacky Sprouter

Day 4

Ready to Eat and Enjoy!

This whole journey has been so exciting.

As an avid gardener, I actually watch my plants grow daily.

You can imagine how fun it was to watch these next to my sink in the kitchen as they changed.

Here is what they looked like on day 4.

The mung beans were the largest and easiest to see. These would be great in a salad and sturdy enough for stir fry.

Now I can distinguish that these are radishes because they are the 2nd largest.

Just in case I couldn't figure it out....

I tasted them!

Wow did they ever taste like a radish with the hot kick too!

The tiniest seed are the alfalfa sprouts.

These are the ones we see in the grocery store packaged.

I must admit these are not as earthy as the store bought ones. That's a good thing.

This is a fabulous revelation for anyone (child) that is picky and apprehensive to try new foods.

I made two recipes you might want to give a try.

Wrap N' Roll

My kids love wraps this needs no recipe.

Just use any leftover chicken, slice or shredded.

Toast a tortilla wrap

Slather with Tzatziki

Layer carrot ribbons

Sliced peppers

Chicken or any deli meats

Fresh herbs or chives

Top with Alfalfa sprouts

Wrap and Roll

Chow down

Sprouty Spring Salad

This colourful hearty side dish or salad can be made up to 3 days ahead and enjoyed.

Recipe:

1 roasted yam, peeled

1/2 green or red pepper, chopped

1 1/2 cup cooked brown rice

1 peeled carrot, diced

1 cup bean sprouts (mung, radish, alfalfa)

1 can black beans, drained

Dressing:

3 tbsp. walnut oil

1/2 lemon, zested and juiced

1 clove garlic minced

3 tbsp. chopped chives

1 tbsp. chopped oregano fresh

(1 tsp dried can be substituted)

Mix together toss with salad ingredients.

ENJOY!


#biosnacky @A.Vogel.ca 

Roasted Red Pepper Pesto

&

Leek Risotto

 I must admit Risotto is not from the region of Italy my parents are from.

It is from the Northern part of Italy and my family is from Rome.

Pasta is the main carb in Rome but, for me risotto  is such a comfort food.

I make it throughout winter as a hot side dish and it has taken me years to get it just right.

Now my mom asks me for recipes for added interest to her weeknight meals!

I make it as part of our dinner or by itself with a large fresh salad. It's creamy goodness is great on a cold or rainy night.

Roasted Red Pepper is one of my favourite vegetables, it adds flavour to many of my dishes or as a side on it's own.

This puree is more Portuguese than Italian and this came to me as an idea

An idea of why not?

Let's try it and see,

Well it was really delish and the whole family loved it!

Especially the kids who are not so small anymore and still don't want to eat their veggies.

3 tbsp EVOO

1 leek, washed, chopped

1-2 tbsp chopped flat leaf parsley

1 cup italian arborio rice

1/2 cup white wine

3 cup chicken or vegetable broth

1/3 cup grated parmesan or pecorino cheese

Sauce:

1 cup roasted red pepper*

1 clove garlic

Preheat a medium pot, add oil and leeks. Cook on medium heat to soften leeks until they are slightly translucent. 

Add the rice and stir to coat for 1-2 min.

Add the wine, stirring until wine is absorbed.

Lower the heat and add 1 cup of broth and continue simmering & stirring. When the broth has almost absorbed add the next cup and continue until the grain has plumped and is not longer white. Taste for doneness and seasoning.

 

While the rice cooks, puree with a processor/blender or hand mixer the roasted red peppers and garlic. If the mixture is too thick add 1 tbsp EVOO and continue to puree.

 

Stir in the pureed peppers and cheese. Mix to incorporate. Let the mixture sit for 10 min to combine flavours and absorb all of the liquid.

 

Serve as a side with a well balanced meal. Including a salad gives you extra fiber to a well rounded meal, keeping you full for longer.

*Roasted Peppers:
Place 2 whole peppers either under the broiler, on the BBQ or ontop of the grill of a gas burner.  Turning as the skin chars and blackens.      Don't worry you are just burning the skin.
Place on a baking sheet to cool slightly..you will see many chefs cover with plastic or put the peppers in a bag...this is not necessary and it softens the vegetables too much..my Italian mom would not approve of that.

With a sharp knife scrape off the burnt peel. If too much peel sticks to the pepper, rinse it quickly under running water...but very quickly as to not rinse off the flavour!
Core and discard seeds. With your fingers pull strips of the pepper lengthwise as it tears along the grain. Place in a container for pureeing.*

Enjoy with love

 

 



Rainbow Chive Risotto

Rainbow Chive Risotto

4 asparagus spears, woody ends snapped off

500g cremini mushroom, sliced

1/2 yellow onion

1/2 each green, red, yellow peppers

2-3 tbsp EVOO

1/3cup white sweet wine (Zinfandel)

2cup arborio rice

1/2cup quinoa

1/2 cup brown rice (10min rice)

6 cup chicken broth

13/cup romano or parmesan cheese

3-4 tbsp chopped chives + chive flowers if you can find them

In a large heated sauce pot add oil. Saute all the vegetables for 4-5 min. to soften on medium heat .

Add  brown rice and quinoa stir to coat for 1 min. Add white wine, continue stirring.  When it has reduced by 1/2 begin to add broth approx 1cup at a time.  Continue stirring and adding stock as starch releases and rice expands and absorbs liquid.  Cook for approx 30-40min.

When rice still has a bite (al dente) turn off heat and stir in cheese & chives until it amalgamates.

Serves 6

Binghe

 Coconut Rice Dish from the Philippines

 

Binghe

 

I love reading multi cultural recipes and this one I had most of the ingredients in the house so I said why not try it! Basically is it like risotto but with an Asian flair!

Wow is it delish and makes a huge amount, which is great for a party.

It is also a one pot meal and you can change the ingredients if you'd like

 

3 cup roasted chicken, shredded, room temp

2 tbsp vegetable oil of your choice

1/2 red pepper, diced

2 green onions, sliced

1 onion, diced medium

3 cloves garlic

1 Portobello mushroom, sliced

1/2cup snow peas, string removed and cut in half

2 cups sushi rice, rinsed and drained (or glutinous rice soaked overnight)

1 1/2 cup chicken broth

1 can coconut milk

3 tbsp fish sauce

banana leaves to cover wok

 

Add oil to a heated wok and saute onions & garlic for 1 min to soften slightly.  Add remaining vegetables and cook while stirring to soften vegetables approx 5 min. Add rice and continue stirring to coat all the rice.  Add broth, coconut milk and fish sauce.   Cook for approx. 20min on low heat to al dente.

 

Place mixture in a large mixing bowl and stir in chicken until distributed evenly throughout mixture.

Wash wok and dry.  Brush it with some oil preheat to med low.

Wipe banana leaves with a damp paper towel to remove any residue.  Line the wok with 2 layers of banana leaves.  (These impart the flavour)

Pour the mixture back onto the leaves and pat to form a flat surface.  Cover the top with a piece of foil or extra leaves.

Cook on low heat for20-30min to brown bottom of rice.  Check to see if rice has steamed and finished cooking.  Invert onto a serving platter.

Enjoy with love.

 

 

Cheesy Rice Bake

Cheesy Rice Bake

6 cup cooked rice

2 cup chunky tomato sauce

1cup black pitted sliced olives

400 gram tub ricotta

1 tub Philadelphia cream cheese, any flavour

2 lg. eggs

2 tbsp. of chopped basil

TOPPING:

1/2cup grated parmesan

2c fine cracker crumbs, crumbled

Mix all ingredients together, place in a casserole dish or individual ramekins. Mix crumbs and parmesan and sprinkle over rice.

Bake at preheated 350F for 30min until golden top

Porcini & Asparagus Quinoa Risotto

Porcini & Asparagus Quinoa Risotto

1 cup dried porcini mushrooms

1cup arborio or carnaroli rice

1/2cup quinoa

1/2cup  white wine

1/2 yellow onion diced fine

750 ml chicken or vegetable broth

1 1/2cup prepared tomato sauce

1 bunch asparagus, washed ends snapped off

2 cloves garlic, chopped

sea salt & pepper

*1 leftover rind of parmesan (opt)*

Extra Virgin Olive Oil        
Parmesan for Grating                                                       

 Rehydrate mushrooms in a small bowl with 3/4 full of boiling water for 1/2hr. ~This can be done hours in advance.~  When mushrooms have softened, scoop them out with your hands and squeeze out excess water.  Chop and set aside.  Drain mushroom flavoured water through a cheesecloth or coffee filter to remove any sandy grits and reserve liquid.

Preheat a large saucepot on med high heat and add 2tbsp olive oil and onions.  Sauté for 1-2min. until softened on med. high heat.  Add mushrooms and continue cooking and stirring for 2min. Push vegetables over to one side of the pot and toast the rice and quinoa, stirring to coat grains with oil. If the pot is very dry add another tbsp. of EVOO. 

When the outer edge of the rice is beginning to look transparent add the wine.  Stir until most of the liquid is absorbed.  Begin to add mushroom liquid, a little at a time and continue to stir as grains begin to expand and absorb more liquid. 

Reduce heat to med. low and add stock approx. 1 cup at a time. Stirring constantly to allow rice to cook. After approx. 20min of cooking add tomato sauce and rind of parmesan.  If the rice is sticking lower the heat and add more liquids.  Continue cooking until all grains are cooked thoroughly, 30-40 min.  Adjust seasonings.

 ~"Rinse" the jar/can of tomato sauce with a small amount of water, swirling it around the container, which will give you additional liquid for the risotto~.

While the risotto is cooking, in a small skillet sauté the garlic and asparagus with 1-2 tbsp EVOO, season to taste.  Stir into the risotto when it is cooked al dente (to your bite).  Garnish with parmesan if desired.

~I like to let my risotto sit for 5-10min to allow all of the liquids to absorb, some people like it runnier~

*I save these rinds and add to stocks, stews or soups to add salty flavour.  When they are softened they are edible and add delicious flavour.

 Enjoy with love!

Butternut Squash Risotto

Butternut Squash Risotto

The short grain that is used in Risotto is what lends the creamy texture that developes when you stir the liquid frequently while cooking this rice dish. It is deceivingly luxurious without the calories.  The added squash adds flavour, colour and is rich in antioxidents.  No one needs to know that except the cook, who will get rave reviews!

 

1tbsp grape seed oil (EVOO can be substituted)

1 small onion chopped fine
1cup Carnaroli or Arborio rice
1/3cup short grain brown rice
1cup white wine
2cup butter nut squash, peeled, seeded and  medium dice
1 tbsp basil pesto
1/2tsp ground coarse black pepper
6 cup hot chicken broth approx.
1/2cup grated pecorino romano cheese (parmegiano can
2tbsp butter (opt)

Sauté onion in oil on med. heat in a med. size saucepot until onions begin to become translucent.

Add brown rice stir to coat, toasting for 1-2min.  Add white rice and repeat process, stirring continuously so that rice does not stick to bottom.  Add wine, increase heat to #6 or #7 until wine begins to simmer stirring frequently until wine incorporates into rice.  Begin to ladle in broth approx. 1cup at a time stirring until liquid begins to absorb into rice and more is needed. Adjust heat if rice begins to absorb liquid too quickly.  After 2nd cup is absorbed tip in squash and add more liquid following the previous steps until all of it is finished and rice is cooked al dente (has a bite). 

When rice is cooked to your desired texture, readjust for seasoning, stir in cheese, butter if using and just before serving stir in pesto. 

*Pesto is added at serving time to prevent from turning black from the heat of the rice and for optimum*

Enjoy with love!

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