I haven't posted a recipe in awhile.  Here's one that makes a good dinner without a lot of fuss.  I love risotto, but usually don't have the time or patience to stand at the stove adding liquid and stirring for half an hour.  This version is very good and much easier.  You can get creative with the vegetable and seasoning combinations, depending upon what you have around, what you like, what is in season, or what comes in the box from your CSA farm.  You don't need to be too exact with the amounts of veggies and seasonings; I never measure them.

Baked Risotto

Olive oil
1 small onion, chopped
salt/ sea salt to taste
1 c Arborio rice (do not substitute; do not rinse)
2 c vegetable broth or stock
1/4 to 1/2 c fresh grated Parmesan cheese (vegans may substitute soy parmesan)
seasonal vegetables and seasonings (see below)

Preheat oven to 400 degrees.  In a large saucepan, combine the onion, small amount olive oil, and salt.  Cook over medium heat, stirring frequently, until onion is just becoming clear, 3-4 min.  Add rice, stirring to coat with oil.  Add broth, vegetables, and other seasonings: bring to a low simmer, stirring constantly.  Stir in half the cheese.  Transfer to a one-quart glass baking dish, smooth out the top with the back of a spoon, and sprinkle with the remaining Parmesan.  Cover and bake in the middle of the oven until the rice is cooked through and has absorbed most of the liquid, 30-35 minutes.  The rice should be moist but not soupy.  Stir and serve.

The recipe may be doubled easily and cooked in a 2-quart dish, but don’t use more than 1/2 c. cheese.  The larger amount will take a little longer to bake, 45-50 min.

Some vegetable and seasoning combinations:
Spring veggies: about 12 spears fresh asparagus, rinsed, trimmed, and sliced, with about 4 c baby spinach leaves or chopped regular spinach leaves, rinsed and dried; 1/4 teaspoon nutmeg

Winter veggies:  about 2 c. peeled butternut squash chunks, 1 c. cleaned, sliced, and chopped mushrooms (any kind), 1 teaspoon fresh sage, finely chopped (or 1/2 t. dried sage), dash nutmeg

Root veggies:  2-3 carrots and 2-3 parsnips, peeled and sliced (if they are thick ones you may wish to pre-steam them a little first), seasoned with 1/2 t. dried thyme and a dash of nutmeg

Out of the pantry:  1/2 c. sundried tomatoes, soaked in warm water to cover for about 20 min., drained and chopped;  about 1/4 c. sliced or chopped black or kalamata olives, 1/4 t. dried oregano and 1/4 t. dried basil (more to taste)

Catbird- That sounds great! I almost never make risotto for the same reason you gave. Can't stand in front of the stove for 35 mins w/o getting something else done. Will try this on Monday.

Neat that you tried it, Peg.  I'm afraid I'd eat 3 plates myself if I did.  I quit baking since I'm really tempted by that type of thing...if I make it myself, I can rationalize that it is 'good for me'.

I thought I'd post this web site with recipes from the Great Depression era here, too, since it has vegetarian meals in it.  (Money savers.)

http://www.geocities.com/NapaValley/1918/great.html?

It is very interesting looking them and also most of the recipes are easy to make.  This was under 'salads' and you could have it for lunch or a summer dinner.

Depression Salad

1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 cup cooking oil, optional
1/4 cup vinegar
salt and pepper to taste

Mix all the above ingredients together and serve hot or cold.

The stew sounds great - now I can have another home cooked meal for myself and my lil girl just have to omit the onion and she can then eat it too. Thx Klondike.

Klondike....................YUUUUUMMMMMMYYYYYY

Used kidney beans and black eyed peas.....I'm not a fan of corn......DH was a bit miffed......BIG CORN FAN


Just delicious...........       

This week I was able to find fresh organic strawberries on sale!  (Thanks to you warm-climate people.)  I made one of my all-time favorite spring salads, and thought I would share the recipe. It's completely vegan, and the essence of spring!

Strawberry-Spinach Salad

1 qt. fresh strawberries, washed, hulled, and sliced
6-8 cups fresh baby spinach, washed


Dressing:
1/2 c dry vegan sweetener (such as turbinado sugar, Florida crystals, or unrefined sugar)
2 T sesame seed (more or less to taste)
1 T poppy seed (more or less to taste)
1 1/2 t dry minced onion
1/4 t vegan worchestershire sauce (regular worchestershire contains fish)
1/2 c vegetable oil of choice (I use a combo of olive and organic safflower)
1/4 c apple cider vinegar
1/2 t good quality paprika

Wisk together the dressing ingredients.  Place strawberries and spinach in bowls and pour dressing over.  Makes 6-8 servings.

When strawberries are not available, substitute sliced apples and dried cranberries.

catbird......Just wanted to say thank you for your Strawberry-Spinach salad........

Had the obnoxious parts of the families over last weekend and all they did was complain about what they were potentially going to eat.  I did of course, remind them they all could have made "reservations".....

Despite the protests and the "what IS that??".......The bowl that contained the berry-spinach salad did not even look dirty.......it was cleaned so, that I had to stab someone with a fork in order to get a little for myself.  It was absolutely delicious