Risotto Carbonara

This risotto recipe was SO good. The fam enjoyed this one. The photos are of the leftovers, and I think all of the pancetta was picked out by that point, lol. So it doesn't look very carbonara-y, but it is. (You can use either smoked pancetta or guanciale for this.) 

This was a bit too salty with all that cheese, but delicious. Next time, I'd use unsalted broth and add a bit of salt to taste. Also, there are onions in this recipe. If you are a Carbonara purist, this probably isn't for you, anyway. :) They sell eggs in Italy that have extra-yellow yolks for homemade pasta and other things. I did not use them for this recipe because I didn't have them on hand, but I would next time. 

Risotto Carbonara 

adapted from Delicious Australia

2-4 Tablespoons extra virgin olive oil, as needed
1 onion, finely chopped
1 garlic clove, finely chopped
200g smoked pancetta OR guanciale, finely chopped
2 eggs, plus 3 yolks
2 cups (160g) finely grated parmesan, plus extra to serve
250g arborio rice
5 cups (1.25L) low-sodium chicken stock* 

freshly ground black pepper, to taste

1.  Heat oil in a large non-stick saucepan over medium heat. Add onion, garlic and bacon and cook, stirring, for 15 minutes or until onion is completely translucent and bacon is fragrant and the fat has rendered.

2.  While the onion is cooking, combine eggs, yolks and parmesan in a bowl. Season with freshly ground black pepper.

3.  Stir rice into onion mixture and cook for 1 minute to coat the grains, then add stock*, 1 ladleful at a time, stirring at each addition, for 20 minutes or until all the stock has been used and rice is al dente. Remove from heat and cool for 2 minutes, then add egg mixture and stir for 2-3 minutes to create a rich, creamy risotto. Return to low heat for 1 minute, then remove from the heat. If you used unsalted stock, taste for salt and add some if necessary. Scatter over extra parmesan and freshly ground black pepper to serve.

Note: To reheat any risotto, use a nonstick pan on the stove on medium-low heat. Add some water or broth (or milk, if you want it creamier) and stir with a silicone spatula until heated. Add more liquid as the risotto soaks it up, until the risotto is warm enough. You want it to remain creamy. 

*This was too salty for me even with the reduced-sodium stock, and I even used 4 cups broth, 1 cup water. It was because of the amount of cheese. I would either reduce the cheese next time (gasp!) OR use more water with my stock, OR unsalted stock and then add salt to taste. 

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Slow Cooker Baked Beans

I loved these baked beans, and they were nice and easy to put in the slow cooker. The flavor was great with the bacon. My bean-loving kids enjoyed this. It makes a large quantity and would be great for a potluck or BBQ. 

Slow Cooker Baked Beans

adapted from Mel's Kitchen Cafe

6 slices bacon (regular or thick cut), diced
1 cup small diced onion
2 cans (15-ounces each) pinto beans
2 cans (15-ounces each) navy beans
¾ cup ketchup
⅓ cup (71 g) brown sugar
¼ cup molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon or yellow mustard
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika

1.  In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.  Rinse and drain only two cans of the beans. Add the rinsed and drained beans to the skillet along with the two cans of undrained beans. Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika.

3.  Transfer the beans to the insert of a 6-quart or larger slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

**Oven Directions (I haven't made these in the oven btw): Preheat the oven to 350 degrees F. Transfer the baked beans to an oven-safe 9X13-inch dish and cover with foil. Bake for 1 hour. Uncover and bake for 15-20 more minutes until bubbling. Remove from the oven and let sit for 15 minutes. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.**

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Swedish Cardamom Cake (Kardemummakaka)

After enjoying some delicious Swedish sweets on our trip to Sweden last year, I wanted to make this Cardamom cake. I actually made this a long time ago; I just don't blog very often anymore. This was delicious. You could really taste the cardamom and it had a good pound-cake texture and crumb. 

Swedish Cardamom Cake (Kardemummakaka)

adapted from True North Kitchen

3 cups all-purpose flour
1 teaspoon fine salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cardamom
¾ cup buttermilk
1 tablespoon freshly-squeezed lemon juice
18 tablespoons (2 ¼ sticks) butter
2 cups granulated sugar
3 large eggs room temperature
1 egg yolk room temperature
Powdered sugar for serving

1. Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.

2.  Whisk flour, salt, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside.

3.  Combine buttermilk and lemon juice in a small bowl. Set aside. Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next.

4.  Reduce the mixer speed to low. Add one third of the flour mixture, followed by one half of the buttermilk mixture. Repeat, finishing with the flour mixture (do not over mix). Transfer the batter to the prepared bundt pan and smooth out the top with a rubber spatula. Tap the pan on the counter a few times to eliminate any air bubbles. Bake for 50-60 minutes or until a skewer or toothpick inserted in the center of the cake comes out clean.

5.  Cool the cake in the pan for 10 minutes. Lay a wire cooling rack over the top of the pan and invert the cake onto the rack. Remove the pan, leaving the cake behind. Cool the cake to room temperature and dust with powdered sugar before serving.

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Salmon Rice Bowls

We loved these Salmon Rice bowls. The fam likes recipes like this where they can make their own bowl with whatever toppings are available. You can make some of the stuff from this recipe ahead of time to make it easier (slice cucumbers, make slaw). We served this with a choice of either rice or quinoa and it was good with both. 

Salmon Rice Bowls

adapted from Cooking Classy

1 1/2 cups dry jasmine rice
4 cups (8 oz) coleslaw mix (shredded cabbage + carrots. Can use less)
2 green onions, sliced
1 1/2 Tbsp rice vinegar
2 Tbsp honey, divided
3 Tbsp + 1 tsp soy sauce, divided
1 1/2 tsp sesame oil, divided (I use sunflower oil since I don't like sesame)
Salt and black pepper
2 Tbsp mirin
1 Tbsp fresh ginger, minced
1 tsp minced fresh garlic (I use ginger garlic paste for ginger + garlic)
3/4 tsp cornstarch
2 tsp olive oil or vegetable oil
1 1/2 lbs. skinless salmon fillet, chopped into 1-inch cubes
1/2 English cucumber, thinly sliced
1 avocado, diced
1 1/2 tsp toasted sesame seeds

Sriracha mayo

1.  Cook rice according to directions on package. Can also use quinoa instead of rice, or along with it. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil or sunflower oil. Season lightly with salt to taste. Set mixture aside.

2.  Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil or sunflower oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

3.  Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.

4.  Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

5.  Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Drizzle Sriracha mayo over bowls and sprinkle with sesame seeds.

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Garlic-Rosemary Pull-Apart Bread

Honestly, this bread was a pain in the booty to make, but it turned out really cool-looking, and obviously it was delicious. Pull-apart breads are so fun to eat, and the added garlic/rosemary flavor of this bread was just too good. You divide risen dough into 12 pieces, flatten them out, and spread with the garlic/rosemary butter. Then stack them sideways in a loaf pan. 

Garlic-Rosemary Pull-Apart Bread  

adapted from Food & Wine

Dough:
2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
2 teaspoons instant or quick-rising yeast
1 1/2 teaspoons kosher salt
2/3 cup whole milk, warmed
3 tablespoons butter, softened

Filling and topping:
3 ounces (6 tablespoons) butter, softened
3 ounces Parmesan cheese, grated (about 3/4 cup)
2 tablespoons finely chopped fresh flat-leaf parsley (can use dried)
1 tablespoon finely chopped fresh rosemary
1 large garlic clove, grated on a Microplane
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
1/2 teaspoon flaky sea salt

1. Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with the paddle attachment. With mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour, 30 minutes.

2. Meanwhile, make the filling: Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.

3. Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 1 1/2-ounce; 3 tablespoons each). Flatten each piece into a 4-inch-round disk (doesn't need to be perfectly round). Spread about 1 tablespoon filling onto 1 side of each disk. butter and sprinkle with sea salt. Stack disks, cheese side up, on top of each other.

4. Turn stack of dough onto its side and place in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. Preheat oven to 325°F.

5. Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning. Transfer loaf pan to a wire rack and let cool 10 minutes.

6. Invert loaf onto wire rack, turn upright, and let cool about 20 minutes. Brush with melted butter and sprinkle with sea salt.

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Syrian Ouzi Beef Rice

I love this recipe from An Edible Mosaic and so did my family, especially my 18-year old son, who keeps asking for it. The recipe is supposed to be made with ground lamb, but I can never find it here, so I finally just made it with ground beef. I was glad I did. If I ever do find ground lamb, I'll try it, but it's so good with beef. I made my own spice mix for this, from the same blog/cookbook, and I'll list that recipe here too. We always have this with roasted cauliflower- so good. I've used Northwoods Fire or Garlic Salt from Penzey's on the cauliflower. The original recipe cooks the meat first, then the rice. When I make this, I start the rice first, since it takes longer. Then start the meat, and hopefully, they are done at about the same time. 

Syrian Ouzi Beef Rice  

adapted from An Edible Mosaic 

Topping/Garnish:

1/2 tablespoon ghee or olive oil
6 tablespoons blanched almonds or pine nuts
3 tablespoons minced fresh parsley, optional

Rice:

3 tablespoons ghee or olive oil
1 cup diced yellow onion
1 1/2 cups basmati rice soaked in water for 10-15 minutes, then rinsed under cool running water in a fine mesh sieve and drained well
1 bay leaf
1 cinnamon stick
4 pods cardamom cracked open
2 whole cloves
1 1/2 cups frozen peas and carrots
1 tablespoon 7-spice mix, see below

1 1/4 teaspoons salt
1 teaspoon Aleppo pepper
1/4 teaspoon turmeric
3 cups chicken stock 

Plain yogurt, for serving

Lamb (Or Beef):

1 pound ground lamb or 85% lean ground beef; if you use leaner meat, add 1 tablespoon ghee or olive oil
1 cup diced yellow onion
4 large cloves garlic crushed
1 tablespoon 7-spice mix, see below
1 teaspoon salt
1 teaspoon Aleppo pepper

For the Topping: Preheat a small skillet over medium-low heat. Add the ghee/oil; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring often. They can burn easily. Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.

For the Rice:Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee/oil; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally. Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds. Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric. Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time). Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.

For the Lamb: Preheat a large skillet over medium-high heat. Add the lamb/beef (and oil/ghee if using) and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles. Turn the heat down to medium, stir in the garlic, and cook 30 seconds. Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.

To Serve:If the meat cooled too much, reheat it for a couple minutes on the stovetop. Transfer the fluffed rice to a large serving platter and top with the meat, nuts, and parsley. Serve. (I just put both pots on the table/counter and let everyone dish up rice, then meat on their own plates.) 

7-Spice Mix 

adapted from An Edible Mosaic

1/2 tablespoon black pepper 

1/2 tablespoon allspice 

1 teaspoon sweet paprika 

3/4 teaspoon coriander 

3/4 teaspoon cumin 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1. Mix all spices together and store in a spice container. (Pictured below.)

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Three Sisters Bison Stew

I loved this stew featuring corn (hominy), beans, and squash. It's inspired by Native American cuisine, using the "Three Sisters", or beans, corn and squash, often planted together. According to Food and Wine, where I found this recipe, "The three sisters signifies corn, beans, and squash that are planted together in a method called companion planting. Originating in North America 3,000 years ago, these three vegetables support the growth of each other by providing nutrients for each to thrive." 

For this recipe, I used canned black beans, bison stew meat (I can get that frozen here), and a mixture of canned hominy and frozen corn. You roast butternut squash and it is later pureed to form part of the broth of the soup. I bought pre-cut squash to make this recipe easier. I loved all the flavors of this stew.

Make sure you read through the recipe before starting; it is a little time-consuming because of simmer time, and it helps to be aware before starting this recipe. 

Three Sisters Bison Stew 

adapted from Food and Wine

1 pound butternut or kabocha squash
2 teaspoons kosher salt, divided, plus more to taste
1 pound bison ribeye or bison stew meat, cut into 1-inch stew cubes
4 tablespoons cooking oil, divided (I used olive)
2 medium yellow onions, cut into 1/4-inch slices (about 3 cups)
1 tablespoon minced garlic
Water, as needed
8 cups bison or beef stock, divided
2 (15.5-ounce) cans hominy, drained and rinsed (about 3 cups) (can sub in some frozen corn)
2 (15.25-ounce) cans black beans, drained and rinsed

1.  Preheat oven to 400°F. Cut squash in half lengthwise, and remove the seeds; place squash, cut side up, on an aluminum foil-lined rimmed baking sheet. Sprinkle with 1/2 teaspoon of the salt. Roast in preheated oven until tender, 40 to 50 minutes. (I roasted pre-cut squash cubes for about half the time.)

2.  Meanwhile, sprinkle bison with 1 teaspoon of the salt. Heat 2 tablespoons oil in a large heavy-bottomed pot. Add bison, and cook until browned on all sides, about 6 minutes total, adjusting heat as needed to prevent overbrowning. Remove bison, reserving drippings in pot; add the other 2 tablespoons oil, onions, and garlic, scraping bottom of pot to dissolve any browned bits. Cook onion mixture over medium-high, stirring frequently, until very softened and caramelized, about 20 minutes. (Add water, 2 to 4 tablespoons at a time, as needed, to deglaze and prevent browned bits from burning.)

3.  Scoop roasted squash flesh into a blender, and discard skins (if any); add onion mixture and 4 cups of the stock. Process until smooth, about 30 seconds to 1 minute.

4.  Return squash mixture to pot; add bison, remaining 4 cups stock, and remaining 1/2 teaspoon salt. Bring to a simmer over medium, about 5 minutes. Reduce heat to medium-low; partially cover, and simmer, stirring occasionally, until bison is fork-tender, about 1 hour, 20 minutes to 1 hour, 40 minutes. Add additional water, 1/2 to 1 cup at a time, if needed, to keep bison submerged; adjust heat as needed to maintain a simmer.

5.  Stir hominy (and corn, if using) and black beans into pot; cook, uncovered and stirring occasionally, until heated through, 5 to 8 minutes, adjusting consistency with water as needed and seasoning to taste with salt, if desired.

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