Lemon Risotto with Asparagus and Salmon

4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives

In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.

Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.

Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.

NOTES
From Hannaford.
Untried.

Carrot Soup

1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley

In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.

Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.

Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.

NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.

Rice and Asparagus Casserole

2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese

Preheat oven to 350 degrees.

Boil asparagus until crisp-tender (about 10 minutes).

In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.

Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.

NOTES
I think this comes from Mr. Food.
Untried.

Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.

Spinach and Sweet Potato Risotto

risotto
chicken or vegetable broth
1 medium sweet potato
olive oil
2 c fresh chopped spinach
salt and pepper
grated Parmesan cheese

Prepare risotto according to package directions; use broth to cook risotto.

Peel sweet potato and cut into small cubes. Saute in olive oil until soft and browned (about 10 minutes). Add spinach and toss gently until spinach wilts. Add salt and pepper to taste.

Stir spinach and sweet potato into risotto; top each serving with Parmesan cheese.

NOTES
Original source unknown.
This used to be a favorite of mine but I haven't made it in a long time due to the time-consuming nature of risotto.
I use yams instead of sweet potatoes in virtually every recipe.

Black Bean Soup with Coconut Rice

Soup:

1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning

Rice:

1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water

To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.

You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.

To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.

NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.

Creamy Rice with Asparagus

3 c water
1/2salt, divided
3 c sliced asparagus (about 12 oz)
1 1/2 c uncooked long-grain rice
1 Tbsp butter
2 eggs
1 c grated Parmesan cheese, divided
1/4 c chopped fresh chives, divided
3 Tbsp chopped fresh basil
1 tsp grated lemon rind
1/4 tsp black pepper

Bring 3 c water and 1/4 tsp salt to a boil in a large saucepan. Add asparagus and cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon, rinse with cold water and set aside.

Add rice and butter to cooking liquid; cover and simmer 15-20 minutes or until rice is done. Set aside.

Combine 1/4 tsp salt and eggs in a small bowl; whisk until well-blended. Add 3/4 c cheese, 3 Tbsp chives, basil, lemon rind and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook 1 minutes over low heat or until heated through. Top each serving with remaining cheese and chives.

NOTES
From Cooking Light.
Untried.

Vietnam Fried Rice

4 Tbsp oil
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten

Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.

Serves 4.

NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.

Chinese Marinade for Stir-fry

2 cloves garlic, minced
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil

Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.

Serves 4.

NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.

Quick Chop Suey

1/2 lb. ground beef
1 onion, sliced
3/4 c celery, sliced
2 c canned bean sprouts, drained
1 c beef or chicken broth
1/2 c sliced mushrooms (optional)
1 Tbsp cornstarch
2 Tbsp soy sauce
rice

Saute together beef, onion, and celery. Add bean sprouts, broth and mushrooms. Cover skillet and simmer 5 minutes. Combine cornstarch and soy sauce. Add to beef mixture, stirring constantly. Cook until thickened and smooth. Serve over hot rice.

Serves 4-6

NOTES
From Kim.
Untried.