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September 7, 2014

Green herb and kale risotto, pressure cooker or stovetop {vegetarian, gluten-free}

Green herb risotto with kale (pressure cooker or stovetop).

In September 2007, when I first posted this recipe for green herb risotto, life was simpler. My herb garden consisted of a few tiny beds, with one plant of this, and one of that. I didn't own a pressure cooker; in fact, I still lived in fear of them. And I hadn't fully embraced kale; the earlier recipe calls for spinach and zucchini, in keeping with the green theme. Seven years later, things have changed. My herb garden overflows with all five of the herbs used in this risotto recipe and dozens more. I fearlessly use my electric pressure cooker at least once a week, to keep the kitchen cool and to speed up dishes like this one. And kale? Well, I love it, and I prefer its more assertive flavor. So, as times have changed, this green risotto recipe has changed a bit. I'm giving you pressure cooker directions here. For the stovetop version, please click through to the original recipe.

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July 30, 2014

White beans with shrimp, basil, and slow-roasted tomatoes {gluten-free}

White beans, shrimp, basil, garlicky roasted tomatoes: comfort food! #glutenfree

A well-stocked pantry + an herb garden + zero motivation to leave the house on a hot and sticky day = this magical bowl of garlicky white beans with shrimp and basil. Every couple of weeks, I cook a large batch of beans in my pressure cooker, so I've always got some on hand (you can use canned beans for this recipe, too). There's shrimp in the freezer, basil in the garden, and slow-roasted tomatoes packed in baggies, ready to go. (Watch me make slow-roasted tomatoes in my new e-book, 25 Tomatoes.) The magic comes from a little pinch of red pepper flakes that kicks up the flavor, without adding a lot of heat. This comfort food recipe is going into permanent rotation in my kitchen, for quick and easy worknight dinners. It's amazing what you can create with an almost-perfect pantry.

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July 13, 2014

Couscous with broccoli, peas, mushrooms and tomato {vegan}

Israeli couscous with broccoli, peas, mushrooms and tomatoes. #vegan

My friend Jennifer, who used to take cooking classes from me, never cooked the same dish twice, and I always thought that was a little bit nuts. After all, how do you get good at something if you don't make it more than once? Food blogging gives you the opportunity to keep trying new things, but when you've been at it as long as I have, it also gives you the push to revisit some recipes and tweak them to perfection. This vegan couscous with broccoli, peas, mushrooms and tomato was ripe for an update. My supermarket now carries "rainbow" Israeli couscous, with vegetable-tinted grains of orange and green; I've finally discovered a store-bought vegetable broth I really like; and I love the addition of peas. For non-vegans, add some poached shrimp, chunks of feta cheese, or shredded rotisserie chicken. The dish tastes best at room temperature, which makes it perfect for a picnic.

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July 2, 2014

Salmon and peas fried rice

Salmon and pea fried rice, a new July Fourth tradition.

When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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