I don’t actually have a list of weekly meals for you today, but I do have something even better! I’m going to share the recipes for two of the meals we enjoyed this week!
First up is a delicious risotto recipe. There are several excellent risotto recipes in Moosewood Restaurant’s Simple Suppers cookbook. This is one of them. This cookbook is mostly vegetarian, but it does have a nice fish section so I suppose it is actually “pescatarian”. The miso-glazed fish I made last week was also from this book. I recommend buying the book, but they do have many recipes available on their website here. If you’ve wanted to make risotto at home, but have been afraid to try, this recipe is for you. A fair warning if you’re new to risotto: it does require frequent stirring. Aside from that, it is pretty foolproof. Enjoy!
Spinach Artichoke Risotto
(meatless, gluten free)
- 1 quart vegetable broth
- 3 cloves garlic
- 2 Tbs olive oil (I probably used 4)
- 1 1/2 cups arborio rice (no substitutes)
- 1 cup dry white wine (no substitutions really work here, but this cooks out)
- 1 14 oz can artichoke hearts, drained and quartered (I just bought quartered artichoke hearts)
- 1 Tbs dried dill (or 2 Tbs fresh dill, chopped.) (I used dried)
- 10 oz baby spinach (rinsed & drained if it didn’t come pre-washed)
- 1/2 cup chopped green onions
- 1 cup crumbled feta cheese (about 4 ounces) (We used 6 oz because that was the entire package)
- In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
- In a large saucepan on medium-high heat, cook the garlic in the oil until golden,
just a few seconds.
- Add the rice, stirring to coat each grain with oil.
- Stir in the wine, artichoke hearts, and dill if using dried.
- Cook, stirring often, until the wine is absorbed.
- Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
- When most of the broth is absorbed and the rice is tender but still al dente, stir in the
spinach, in batches if necessary.
- When the spinach is wilted but still bright green, remove the pan from the heat and stir in the spring onions, feta cheese, and dill if using fresh.
(The picture of the leftovers doesn’t do it justice- it was excellent!)
The next recipe was inspired by a different recipe in the same cookbook, Beijing Noodles, but I changed so many things based on availability and personal preference. Here is my version (with meat and zucchini noodles):
Asian-style Beef & Mushroom Mix with Zoodles
(gluten free, dairy free, paleo, Whole30)
- 1 lb ground beef (I use grassfed from the Trader Joe’s freezer section)
- 5-8 shittake mushrooms (you can use dried & rehydrate them if you need to), sliced. (Skip this if you can’t find them or they’re too expensive)
- I small (regular) container of mushrooms, sliced
- 2 garlic cloves, diced
- 1-2 Tbs apple cider vinegar
- 1-2 Tbs tamarind paste (I found this at the regular grocery store (Asian aisle). Just check the ingredients- mine is only tamarind)
- coconut aminos (to taste) (You could substitute low-sodium soy sauce if you want, but use tamari if you’re trying to keep it gluten free)
- Zucchini noodles or other asian-style noodles of your choice
For the toppings I used:
- grated carrots
- diced cucumbers
- sliced tomatoes (cherry tomatoes work great)
- thinly sliced celery
You can also try other things based on your preferences such as:
- mung bean or other sprouts
- shredded cabbage
- shredded green onions
- Chop your vegetable toppings first so your food won’t get cold while you’re doing this.
- Cook the meat in a pan until it is no longer pink. Add both types of mushrooms and garlic and cook until done. Add the tamarind paste, the apple cider vinegar, and the coconut aminos until well combined. Taste. If it is too sweet, add more vinegar or coconut aminos. If it is too sour, add more tamarind paste or coconut aminos. Set aside and keep warm.
- Prepare your zucchini noodles (zoodles) or regular noodles. Use your spiralizer or julienne peeler and then cook them in a pan for a few minutes with some oil until they’re soft but not mushy.
- Plate the zoodles in the center with the meat mix on top. Put little piles of the raw vegetables around the edge of the plate. This looks nice and tastes good too: