If you have been following this blog you know how much we love cooking and experimenting with different recipes. While we do have some household favourites, we tend to try a few different recipes every week. It might seem overwhelming but we are able to get things organized pretty well almost every week. I wrote about our weekly meal plan before.
More than recipe sites, I love when my favourite blogs post pictures of their feasts or talk about what they are cooking that day. My mouth waters thinking about what exactly is on their table and how I can make a certain dish just by looking at the photo.
The idea of doing a new blog category called “Supper is ready!” happened after my friend, yoga teacher, and FEASt board member superstar Susan Day told me that my food posts are inspiring her to become a foodie. The plan is to post highlights of our weekly meals with links to the sites where such recipes are adapted from. If there is an original recipe, I will write it in case you want to try it out.
This past week I was extra thankful that we had planned our meals ahead. The house was assailed by bouts of stomach flu and nasty colds but between the 2 adults we were able to cook each evening.
This is some of the tastier things we cooked:
- Zucchini pasta with roasted leeks and tomato sauce – This recipe comes from Homemade Hearts, the new food site my friend and SeaBerry Studios partner Elisabeth recently started. To make proper zucchini noodles the recipe uses a spiralizer. Since I do not have one, I used the vegetable peeler to make thin slices of zucchini. I am sure that the texture was seriously compromised but the flavour was still pretty delicious. I topped it with some roasted pine nuts for extra meatiness.
- Lemony leek risotto – I love a good buttery and cheesy risotto. When good leeks are on sale I always make sure to add a leek risotto to the meal plan of the week. The recipe is below. The side was beautiful salad with kiwis and roasted pumpkin seeds.
- Winter quinoa with roasted vegetables and lemon tahini sauce – Another delicious recipe from Homemade Hearts. We brought this one to a potluck. I used red quinoa and added more water to the sauce since it was a bit thicker for my taste.
- Breakfast highlight: A Mexican inspired breakfast with egg, avocado, and fried rice. Chris made this for me after I spent almost 24h without being able to eat any solids due to the stomach flu. It was the most delicious, nutritious, and surprisingly light meal I could ask for. Samuel devoured it as well.
- 2 leeks finely sliced
- 1 cup mushrooms sliced
- 1 lemon freshly squeezed
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 2 garlic cloves finely chopped
- 1 ½ cups Arborio rice
- 6 to 8 cups warm vegetable broth
- ½ to 1 cup grated Parmesan cheese
- zest of one lemon
- salt and pepper to taste
- In a frying pan fry the leeks and mushrooms with the olive oil until soft. Add a bit of salt and pepper. Add the lemon juice, stir, and set aside.
- In the meantime, in a large pot melt the butter and fry the garlic for about 1 min. Add rice and stir constantly until rice is translucent.
- Pour about ½ to 1 cup of the broth on to the rice. Stir the rice until the broth is absorbed. Pour another ½ cup of broth and repeat the process until the rice is almost cooked. About 30 to 45 minutes.
- Add the leek mixture and one last cup of broth to the rice. Continue stirring. Once the rice is cooked remove it from the heat and add the lemon zest, cheese, salt and pepper. Mix thoroughly. If it is too dry, add a bit more broth. You are aiming froma creamy texture.
- Serve it topped with more grated Parmesan and a salad.
Hope this new section of Olivia Canela brings inspiration to your table!