Roasted Butternut Squash Risotto

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese

Directions

  1. Preheat oven to 400º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.
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Ramen

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 4 servings ramen noodles
  • 4-5 tablespoons shiro miso paste, to taste
  • 1-2 tablespoons soy sauce, to taste
  • 6-8 cups chicken broth
  • 4 eggs, hard boiled
  • spinach, blanched
  • 1  cup corn, cooked
  • green onions

Directions

  1. Prepare ramen noodles according to package directions.
  2. Divide noodles, eggs, spinach, corn, and green onions among 4 bowls.
  3. Add chicken broth and soy sauce to a large pot and bring to a boil. Turn heat to low and add miso paste. Stir until miso paste is dissolved into broth. Pour broth over noodles.

Adapted from Steamy Kitchen.

Asparagus, Mushroom, and Potato Crepes

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 1 + 1/2 cups bisquick mix
  • 1 cup milk
  • 2 eggs
  • 1 potato, diced
  • 1/2 lb of asparagus, cut into 1 inch pieces
  • 1 cup baby portobello mushrooms
  • 1 potato, cubed
  • 1 cup mozzarella cheese
  • salt
  • black pepper

Directions

  1. Heat a large skillet over medium heat. Coat pan with cooking spray or oil. While skillets heats, mix together bisquick mix, milk, and eggs in a bowl.
  2. Measure approximately 1/4 cup of batter, and pour onto hot skillet. Rotate the skillet until the batter covers the bottom. Cook batter for around 4 to 5 minutes, or until the bottom is slightly browned. Flip and cook the other side for another 4 to 5 minutes. Repeat until you have 8 crepes.
  3. Keep the skillet on the burner, increase heat to medium-high, and add olive oil. Add mushrooms, potato, and asparagus to skillet and sauté until tender. Turn heat down to low and mix in cheese, allowing it to melt. Season with salt and black pepper.
  4. Evenly divide mushroom, potato, and spinach mixture across the prepared crepes. Fold the crepes over the filling and serve.

Adapted from World of Crepes.

Broccoli and Spinach Tortellini

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Servings: 4  Total time: 30 minutes

Ingredients

  • 13 ounces rainbow five-cheese tortellini
  • 1 head of broccoli, cut into florets
  • 2 cups baby spinach
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Parmesan cheese, shredded
  • pine nuts

Directions

  1. Cook tortellini according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and broccoli and cook for 5 minutes. Add spinach and cook until spinach is wilted.
  3. Combine tortellini with cooked broccoli and spinach. Add lemon juice and toss gently. Serve with Parmesan cheese and pine nuts.

Adapted from What Megan’s Making.

Spinach and Artichoke Pizza

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Servings: 4  Total Time: 30 minutes

Ingredients

  • 1 pizza crust
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cups baby spinach
  • 1 can artichoke hearts, quartered
  • 1 garlic clove, minced
  • 1 shallot, sliced
  • 2 tablespoon2 olive oil
  • 1 roma tomato, diced

Directions

  1. Preheat oven to 400ºF.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add shallot and cook until softened. Add spinach and cook until wilted.
  3. Spread 1 tablespoon olive oil over pizza crust. Top with cheese, artichokes, garlic, and cooked spinach and shallot.
  4. Bake for 8 to 10 minutes or until cheese is melted.
  5. Remove from oven and top with diced tomato.

Adapted from 5 Minutes for Mom.

Spinach and Artichoke Grilled Cheese

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 8 slices of country bread
  • 2 cups shredded mozzarella
  • 1/2 cup shredded parmesan
  • 4 cups fresh baby spinach, with stems removed
  • 1 can artichoke hearts, chopped
  • 1 tablespoon olive oil

Directions

  1. Heat olive oil in a large nonstick skillet over medium high heat. Cook spinach until wilted, about 2 minutes. Remove spinach from skillet.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the spinach and artichoke hearts on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Turn heat down to medium. Grill each side of the sandwich on the skillet until golden brown. Repeat steps 2 and 3 for remaining sandwiches.

Adapted from pdxfoodlove’s Spinach and Artichoke Grilled Cheese recipe.

Roasted Cauliflower Risotto

Servings: 4  –  Total time: 40 minutes

Ingredients

  • 3 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese

Directions

  1. Preheat oven to 450º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place cauliflower florets in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted cauliflower and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from A Couple Cooks’ Roasted Cauliflower Risotto recipe.