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Archive for the ‘risotto’ Category

Over time, I have discovered there is a small thing I can do that will greatly increase the chances I feel motivated enough to cook the meal I have in mind for the next day. It isn’t hard. It doesn’t even involve will power. All I have to do is set out the ingredients I will need for the next night the night or morning before. For example, two nights ago I made sweet potato risotto. Here’s what my setup looked like:

Prep for sweet potato risotto

So in the picture, you see bulk arborio rice (never goes bad – saves money!), the dregs of a week-old bottle of white wine I saved for this purpose (but carefully stored in the fridge), some rosemary I dried, sweet potatoes (were on sale at King Soopers for 79 cents a pound!), bulk vegetarian chicken broth powder (more on this in another post), parmesan cheese, garlic, nutmeg, onion, etc. Note I’ve also carefully placed the cookbook open to the appropriate page with a nice friendly picture of the finished product gently, yet firmly, urging me to cook my own d*** dinner rather than another box of mac and cheese.

Somehow the sight of this when I get home is very motivating. I don’t know why this is, I’ve just noticed it is. It doesn’t guarantee I’ll actually cook it (let’s face it — we all come home exhausted most nights), but I’ve noticed it helps a lot, and it definitely helps me get ahead of the game when I get home from work. Sometimes I even pre-measure the spices into little bowls.

And while I’m at it, I’ll mention a quick thing about cooking recipes that you learned in home ec but probably forgot: Prep, chop, measure, and cut all your ingredients before you start cooking. This will save you much grief and help ensure your recipe comes out as it should. Here’s what my stove looks like just before I started cooking (and yes, I microwaved my sweet potatoes before mashing — the book with the microwave cooking table is open in the back of this photo).

Sweet potato risotto: Ready to rock and roll

Sweet potato risotto: Ready to rock and roll

Total time from start to finish: about 1:30. I know that’s  a lot for most people, but if I’d cooked and mashed my sweet potatoes ahead of time, it would have been a lot less. And I had my lunch all ready to go for today, and didn’t have to cook tonight — in fact, I had so much left over, I had my friend Dave Peascoe over to share a meal of the leftovers. And If I was tired of risotto, I could just freeze it for later. Here’s the finished product:

Finished sweet potato risotto

And here’s a simple, home-cooked meal all put together: sweet potato risotto garnished with rosemary and parmesan cheese, spinach with craisins (the house salad), and a cup of homemade (not from the box endorsed by Bill Cosby) vanilla pudding I made the night before. Bellisimo! The rosemary and nutmeg really make this risotto quite delightful. And no, in spite of the color, it doesn’t have saffron. This is a sweet-potatoes-only party.

A home meal cooked well

If you’d like to make this risotto yourself, it is from the Betty Crocker’s Vegetarian Cooking (1st ed.), but you can find the recipe here.

Happy home cooking!

Jen

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