Spring Barley Risotto

High temperatures - and bereft of an air conditioner or a fan at home - saw us spending the afternoon at the library yesterday and I went home with a bundle of food magazines.

One of the recipes I am eager to try is this recipe from Body+Soul. I have some asparagus and peas in the freezer - and a bottle of wine in the chiller - but I will have to buy barley this week-end. I can also use the fresh mint I have on our deck, which I think is not faring too well. And I thought I was slowly getting a green thumb. I guess not!

Photo and recipe from Body+Soul.

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.

2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine or water
Coarse salt and freshly ground pepper
14 1/2 ounces vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/2 cup fresh grated Parmesan
1/4 cup thinly sliced mint leaves, plus small leaves for garnish

1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

Parmesan Pasta with Chicken and Rosemary

Here's a very simple recipe I tried a few nights ago from Real Simple!

Photo and recipe from Real Simple

Makes 4 servings
Hands-on Time: 0hr 15m
Total Time: 0hr 30m
This recipe is: One Pot, Kid Friendly, Quick & Easy

12 ounces (3 cups) orecchiette pasta
1 3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
kosher salt and pepper

Directions

1. Cook the pasta according to the package directions.

2. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones.

3. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot.

4. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

5. Divide among individual bowls and sprinkle with the remaining Parmesan.


Tip

Using water from the pasta pot is a classic cook's trick. Starchy and salted, it makes a light, flavorful sauce when tossed with cheese and herbs.

Munggo Guisado

I like munggo, but my husband doesn't. I still have some lentils left so I will try this recipe from 80 Breakfasts with lentils.

240 grams munggo
4 cups of water
4 – 5 cloves of garlic, peeled and sliced
1 onion, chopped
2 small (native…well, to here at least) tomatoes, chopped
200 grams (approximately, I used ½ of the fish) boneless tinapang (smoked) bangus (milkfish), broken into pieces
1 cup malunggay (moringa) leaves
canola oil
salt / patis (fish sauce)


Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.
Place munggo in a pot with the 4 cups of water and cook on low heat until soft around an hour, more or less).
Once beans are done, start with your guisa (sauté).
Heat some oil in a large pan (large enough to fit all your cooked and softened munggo).
Sauté garlic, onions, and tomatoes until slightly soft.
Add tinapang bangus, toss, and heat through.
Add cooked munggo and stir.
After you have given it a moment for the flavors to blend, add salt or patis to taste.
Add malunggay leaves, give it a few stirs (they’ll cook fast), and you’re done.

Kari Ayam (Chicken Curry)

Here's a recipe from Mark Bittman's "The Best Recipes in the World".

This curry is great with white rice, but even better with the Malaysian coconut rice, Nasi Lemak. You can make this curry a day in advance - keep it covered in the refrigerator overnight and warm it gently over low heat before serving.

One 1-inch piece fresh ginger, peeled and coarsely chopped
5 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
1 tablespoon corn, grapeseed, or other neutral oil
1 chicken, 3-4 lbs, cut into serving pieces, or 2-1/2-3 lbs chicken thighs, trimmed of excess fat
Salt to taste
1/2 cinnamon stick
1 whole star anise
2 whole cloves
3 tablespoons curry powder
1-1/2 cups coconut milk

Combine the ginger, shallots and garlic in a food processor or blender and puree to a coarse paste. Set aside

Heat the oil in a large skillet over medium-high heat. When it shimmers, season the chicken with salt, add it, skin side down, and brown well, rotating and turning the pieces as necessary, 10-15 minutes.

When the chicken has browned, transfer it to a plate and add the shallot-ginger-garlic paste to the pan. Cook, stirring, until lightly colored and fragrant, about 4 minutes. Add the cinnamon stick, star anise, cloves, and curry powder and cook for a minute more, then return the chicken to the skillet and season well with salt.

Add the coconut milk to the pan, scraping with a wooden spoon to incorporate any solids into the sauce. Lower the heat so the coconut milk is simmering gently and cook, partially covered, for 30 minutes, or until the chicken is cooked through (you may want to remove the breast meat from the sauce after 20 minutes and warm it through just before serving - this will keep it from overcooking). Remove the whole spices from the pan and serve warm with Nasi Lemak or plain jasmine rice.

Quinoa and Mushroom Skillet

I was diagnosed with anemia a few years ago and I probably still am anemic, but iron tablets don't quite agree with me so I've been looking for foods that are rich in iron. Quinoa happens to be one of them. I bought some cremini mushrooms today so I can try this recipe from Vegetarian Times' Fast & Easy cookbook.

Quinoa might be considered a “superfood” for its superb protein content, but it’s the unique nutty flavor of the tiny grain that wins cooks over. Try serving this accompanied by a salad of green and white cabbage with sliced apples, tossed in a ranch-style dressing.

* 2 Tbs. olive oil
* 1 medium-sized red onion, quartered and thinly sliced
* 1 cup quinoa, rinsed
* 2 cups vegetable stock
* 10 to 12 oz. cremini or baby bella mushrooms, sliced

1. Heat oil in large skillet over medium heat. Add onion, and cook, stirring often, until golden, about 5 minutes.
2. Stir in quinoa, and cook, stirring often, 1 to 2 minutes, or until lightly toasted. Pour in stock.
3. Stir in mushrooms, cover and cook 15 minutes, or until stock is absorbed. Season with salt and pepper; serve hot.