Beet Risotto with Greens and Ginger Asparagus

A little hiatus from cooking here since we were in Mexico for a bit.  What a shame...

Beet Risotto, deborah madison pg 553.  Peel the beets, used beet greens.  Home-made sauvignon blanc.  Quite tasty as per usual.

Served with Asparagus with crispy Ginger (Chez Panisse Vegetables, pg 14).  Not quite the correct flavor sensation to go with the risotto, but they were delicious in their own right.

Caesar salad on the side, good bread to dunk in tasty oil.  Yum.

Gado Gado

New Moosewood, pg 180.  Really quite delicious.  Yellow rice covering a bed of spinach topped with a random assortment of fresh and steamed veggies, tofu, hardboiled egg, tasty peanut sauce and some crispy garlic gingery bits.

Really quite easy to make.  Took about an hour, but the last 10 or so was waiting for hard-boiled eggs which were a game-time decision.  Next time, shred the cabbage very finely. 

Da Brats

Brats boiled in beer and then grilled, plus sweet potato rounds, asparagus and a salad.  Very similar to last night's meal.  Plus a lovely strawberry rhubarb blueberry crisp.

Salmon Burgers

Grilled Whole Foods spinach and feta salmon burgers, grilled sweet potatoes, asparagus, salad.  Not to shabby of a dinner.

Carne Asada Tacos

Ah tacos.  Ah lazy man's tacos.  Sort of lazy man's tacos.  Fresh tortillas plus some of the Marczyk carne asada.  Plus a bit of guacamole.  Not to shabby really.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Epicurious, but originally Bon Appetit December 2011.  Super easy.  And delicious.  We used fire-roasted tomatoes.  The eggs seemed too jiggly when we took it out but it was almost overcooked.  A sprinkling of smoked paprika goes well with it.  And pita.

http://www.bonappetit.com/recipe/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta

Quinoa Stir-Fry with Vegetables and Chicken

Epicurious, although originally from SELF, Feb 2010.  Pretty delicious really.  Sliced the chicken thin and sauteed that first, removing to drain on a plate, before starting with the rest of the stir-fry.  Peanut oil.  Sriracha.  We doubled the recipe completely.