18 April 2018

Wordless Wednesday: Succulents

Euphorbia obesa, a succulent also known as "baseball plant," on display at the
Connecticut Cactus & Succulent Society's annual show.

12 April 2018

#ImprovCooking: Asparagus & Cream

I've made Betty Crocker's "Baked Vegetable Risotto" several times now and it is always uniformly delicious. Pairs really well with grilled salmon or chicken -- just add a green salad and a bottle of wine and you have a meal that seems rather fancy without being a giant time-sink.

Of course, being me, I couldn't leave well enough alone, and decided to try it with asparagus and cream for this month's Improv Cooking Challenge. I used very thin stalks of tender young asparagus in order to keep the cooking time the same as the original recipe. If you have thicker stalks, you might want to blanch the asparagus first -- much depends on how firm you prefer cooked asparagus. The Husband likes very tender asparagus, so that's what I aimed for.



Asparagus & Mushroom Oven-Baked Risotto

Yield: 4-6 as a side dish

Ingredients

  • 2 Tbsp olive oil
  • 2 oz chopped sweet onion
  • 4 cloves garlic, chopped
  • 8 oz sliced mushrooms
  • 1 tsp salt-free Italian seasoning blend
  • 1 cup uncooked Arborio rice
  • 14.5 oz low-sodium fat-free chicken broth
  • ½ pint container heavy cream
  • 10 oz very thin stalks tender young asparagus, trimmed & chopped into ⅓-inch pieces (leave tips whole for max prettiness)
  • 10 cherry or grape tomatoes, halved
  • 4 oz shredded Italian cheese blend

Instructions

  1. Heat oven to 400°F. Heat olive oil in 2 1/2-quart French/Dutch oven over medium heat. Add onion, garlic, mushrooms, and seasoning bend. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
  2. Add rice. Cook 2 minutes, stirring constantly. Add broth and cream; heat to boiling.
  3. Cover pan. Transfer to oven. Bake 15 minutes.
  4. Stir in asparagus, cherry tomatoes, and half of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining half of cheese and serve.


The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page.

If you’d like to see previous creations, check out our Pinterest board.



11 April 2018

Wordless Wednesday: Stray Iris

The chipmunks have been rearranging my spring bulbs, again. This stray dwarf iris, 'Katharine Hodgkin,' has popped up under a blueberry bush.