admin / November 18, 2013

It’s Meatless Monday-Sweet Potato and Black Bean Risotto (Plus Arancini)

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There’s nothing I like better than cooking once and eating twice. It’s saves time and money and I think this week’s Meatless Monday double feature fits the bill. The first dish is a risotto and using leftovers you turn it into a tasty treat that’s great as a meal when combined with a salad, or even an appetizer for the upcoming holiday season. I used canned chipotle peppers. They’re hot so a little goes a long way and leftovers I keep in a container in the freezer and use when needed.

For the Risotto
1 cup Arborio rice
4 cups vegetable stock
1 medium size sweet potato cut into small cubes
1 onion, finely diced
1 cup cooked black beans
1 tablespoon chopped chipotle peppers in adobo sauce (use more or less depending on your heat tolerance)
Good pinch of salt
2 tablespoons oil

For the Arancini
Leftover risotto (I used 2 cups)
½ cup flour
1 egg, beaten
1 cup breadcrumbs, Panko style makes a nice crust
Oil for frying
Optional for a dipping sauce- 1 cup mayonnaise mixed with 2 tablespoons mango chutney

To Make the Risotto

In a large saucepan and over medium heat, heat oil and then add the onion and cook for a few minutes until slightly softened.

Add the sweet potato and cook for a few minutes and then add the salt and chipotle pepper and continue cooking for about 5 minutes or until the sweet potato is softened and slightly browned.

Add the rice and stir well.

Make sure that the vegetable stock is warm and slowly begin adding ½ cup at a time. Once it’s incorporated, add another ½ cup and repeat the process until all the stock is used. The rice should be cooked by now but check and if necessary add more stock.

Serve immediately.
Serves 4

For the arancini
Take the leftover risotto and roll it into balls (slightly smaller than golf ball size)
Place on a plate and put in the fridge for about 30 minutes.

On a plate spread flour, on another plate, place the beaten egg, on a third, the breadcrumbs.
Roll the risotto balls first in the flour and then then the egg, and finally the breadcrumbs.
Set them on a plate and then put them in the fridge for about 30 minutes.

In a heavy skillet, heat oil (you need about a couple of inches of it or you can deep fry these too)
Add about four of the arancini at a time. They cook quickly, just a few minutes. Remove from pan and place on a plate onto which you’ve put a paper towel to soak up excess oil.

Serve immediately with the dipping sauce.

Serves 4

admin / November 4, 2013

It’s Meatless Monday-Beet, Orange and Walnut Salad

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Salads aren’t just for summer. Right now there are lots of items in the produce department that make a hearty fall supper. This one started with a few remaining items I had from the CSA boxes…beets and salad mix. Put it together with some other things found in the pantry and you’ve got this week’s Meatless Monday which is a snap to put together.

2 cups cubed and cooked beets
1 orange, peeled and cut into bite size pieces
½ cup toasted, chopped walnuts
½ cup crumbled blue cheese
¼ cup sweetened dried cranberries
4 cups salad mix, lettuce, salad, whatever you like
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Place salad mix on a large platter.

In a large bowl, add beets, orange, walnuts and cranberries. Toss to mix and then fold in blue cheese.

Set aside while you make the dressing.

In a small bowl, whisk together oil and vinegar and then season with salt and pepper to suit your taste.

Add the dressing to the beet mixture and mix well.

Top the salad mix with the beet mixture and serve immediately.
Serves 4.

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