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November 2, 2014

Spanish rice with onion, garlic and bell peppers {gluten-free}

Spanish rice, a perfect kid-friendly side dish with beef, chicken or fish.  #glutenfree

Oh, the places you can go with this basic Spanish rice -- which isn't Spanish at all, to be honest. It's American, or Southwestern, or Mexican, depending on what you add to it. Some recipes call for canned tomato with its juice, which can overwhelm the dish and make it taste like a can of tomato rice soup, or maybe a 1950s school cafeteria lunch. Here, the emphasis stays on the rice; the combination of fresh tomatoes and slow-roasted tomatoes (made with garlic and thyme) adds depth of flavor, without drowning out the toasted grain's nutty flavor and firm texture. As is, this is a family-friendly side dish that makes it fun to eat your colors. Mix-ins can transform it into a one-pot main course; add mild or hot fresh or canned chile peppers, chorizo or your favorite sausage, shrimp, leftover rotisserie chicken, meatballs, or cubes of grilled pork or beef. Olé!

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September 24, 2014

Roasted beet risotto with goat cheese and beet greens, pressure cooker or stovetop {vegetarian, gluten-free}

Roasted beet risotto with goat cheese and beet greens. #vegetarian #glutenfree

In high school chemistry class, my lab partner, Bill, did all of the experiments, and I handled the write-ups. This division of labor served us well, as it had the previous year in biology lab, except that I had the hardest time describing the colors of whatever concoction was reacting in the test tube. Orangish-yellow? Reddish-purple? Bill and I struggled over what to name our colors. (Obviously, neither of us grew up to work for Benjamin Moore paints or J. Crew, where we could have gotten a whole lot more creative with color names.) I don't know how to describe the color of this roasted beet risotto, either. Red? Pink? Salmon? Reddish-pinkish-salmon? It's gorgeous, I'll say that, and the photos really do show its beauty. However, for the taste, which is also glorious and and creamy and a bit sweet from the roasted beets, you'll have to make it yourself. If goat cheese isn't your thing, you can substitute feta, but feta doesn't melt, so your risotto will be more red. Reddish-purple. Oh, you know.

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September 3, 2014

Quick and easy chilled miso noodles with broccoli, bell pepper and peanuts {vegan}

Quick and easy miso noodles, for school night dinners.

In all ways, my husband Ted is a good sport. For the many years of our life here in the country, he has driven miles on Sunday mornings to fetch the New York Times, and then willingly handed over the crossword puzzle to me. He has faced down tenacious weeds, mound ants, garden snakes and an enormous runaway pot-belly pig from our neighbor's farm. Most heroic of all, Ted has tasted every recipe I've shared on this blog, plus more than a few that haven't made the grade. It's a tough job. When I first sampled these miso noodles, I knew I couldn't be trusted alone with them. I'm a bit of a noodle-holic (okay, more than a bit), and after I tasted to make sure the flavors were balanced, I kept on tasting. And then, I begged Ted to have some so I wouldn't finish the whole bowl myself. I needn't have begged; he happily polished off the remaining noodles in one morning. What better recommendation can I offer? If your family loves peanut or sesame noodles, they will love this recipe. With school back in session, you'll want to add these quick and easy miso noodles to your weekday repertoire.

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August 31, 2014

Sliced carrot and almond salad with roasted lemon, basil and mint dressing {vegan, gluten-free}

Sliced carrot and almond salad, with a minty lemon dressing.

Sometimes, you have to test the theory that a great salad dressing can make anything -- car upholstery, old shoes, vegetables you don't love -- taste wonderful. It's not uncommon to find a bag of carrots languishing in the vegetable drawer of my refrigerator, because, to be honest, I don't love carrots. I use them in soups as part of the mire poix of aromatic vegetables, but I seldom cook them on their own, or even add them to garden greens and tomatoes. This little salad provided the ultimate test of the roasted lemon dressing I first used on cucumbers. Could the dressing make me love carrots? Yes! Is it worth the little bit of effort to roast the lemon? Yes! I don't recommend trying this dressing on shoe leather, but it just might work on cauliflower. That's my next experiment. Make this carrot salad now, while there's still plenty of mint in the garden.

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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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