Adventures in the Kitchen: Week 10

First of all, I'd like to thank my mom and dad for being my first two (and only) public followers of this blog. I couldn't have done something like this if it weren't for your love and support. ;)

Down to business...
Recipe 1
Portobello and Chard Risotto












1/2 cup sundried tomatoes
7 cups boiling water
veg. stock cube
olive oil
1 large yellow onion
3 portobello mushrooms, sliced
1/2 tsp. dry thyme
2 cups short grain brown rice
1/2 cup dry white wine
1 bunch swiss chard greens, de-stemmed and chopped
1/3 cup grated parmesan
1 tsp. salt (or more depending on stock sodium content) and pepper to taste

Boil the water for the stock and use 1 cup to soak sundried tomatoes before adding cubed bouillon. Reduce heat to low.
Coat bottom of large pot with olive oil and saute onions for 3-4 minutes on med-high heat before adding mushrooms and thyme. Saute for another 5 minutes. Reduce heat to medium and add rice and wine - cook off until liquid is absorbed.
Stir in a ladle of stock at a time; one every 5 minutes. Liquid should mostly cook off before adding a new ladle.
With about 1 ladle left, add the sundried tomatoes (sliced in strips), their soaking water, and chard. Cooking should take about 30 minutes, until rice is tender. Stir in cheese and black pepper.

Points


Points:
Deliciousness: 3 points. Two things I'd do differently. Despite the fact that chard cooks down a ton, I thought the few leaves I plucked from my own garden in addition to the monstrous bunch from the farmshare was a bit overkill. Also, make sure you use dry white wine. I used a white wine vinegar and I could tell it would have been a good idea to splurge on a box of white.
Ingredients: 2 points. I should have ditched the sundried and gone for the real thing.
Originality: 4 points. Adapted from Greens Glorious Greens' Risotto with Crimini Mushrooms, Sun-dried Tomatoes, and Chard. They used leeks and a different kind of rice...
Documentation: 4 points
Subtotal: 13 points


Recipe 2
Grilled Eggplant Rollatini












2 small eggplants
6 oz. frozen spinach, chopped (1/2 frozen block)
6 oz. ricotta (or substitute 1/2 block extra firm tofu, processed and salted)
1/2 cup fresh basil
salt and pepper to taste
1/2 jar tomato sauce
Cheese topping (from week 9 adventures, recipe 2) or mozzarella for topping
8 oz. spaghetti














Slice the eggplant lengthwise. Sweat eggplant in colander by liberally salting both sides and allowing it to set for 10-15 minutes. Wipe off water and Drizzle with olive oil before grilling on high temp indoor grill/press. Grill only a couple minutes on each side.
Meanwhile, mix the ricotta (or tofu crumble) with basil and spinach, salt and pepper. Coat the bottom of a 9x9 pan with tomato sauce. Put about a Tbsp. of the filling on each slice of eggplant, when cooked, roll it up, and place it seam side down on the pan. Spoon additional tomato sauce on each rollatini and top with the cheese. Top with extra basil. Bake at 375 with foil for 20 minutes, 5 minutes without foil. Serve over spaghetti.



Points:
Deliciousness: 5 points. Was great, especially liked it with the leftover lemony cheese topping
Ingredients: 3 points, eggplant basil feta
Originality: 5 points.
Documentation: 5 points
Subtotal: 18 points




Points this week: 31







The following photograph is courtesy of Nick and Bev Ignatovicz. Glad to inspire you to photograph your food before you eat it, which I'm now realizing is kind of an odd practice. Hey, they say you eat with your eyes first, so thanks for providing this appetizer!





"Today's dinner: eggplant rolatini & collart greens"