Lemony Quinoa Risotto

Well, hello! I thought we were in need of something a little more upbeat after that last post. No? How about Fall? That seems to cheer everyone up. I'm wearing a sweater today; I wore a Giants sweatshirt while walking the dog this morning (Yes, the ones going to the World Series TONIGHT. Oh, you didn't hear that? You must be a Dodger fan. Sorry about that.) I loooove me some cozy clothes. And cold weather food...the kind that often leads to the need for cozy clothes, unfortunately. Know what else makes me happy? Risotto. And playing with new recipe ideas. Lemony Quinoa Risotto, this time. I started with a mushroom risotto recipe on the back of my quinoa package and jumped off from there, ditching the mushrooms and creme fraiche and instead bumping up the garlic, adding lemon, and tying in the cream cheese I used for my Spinach & Feta Stuffed Chicken (Which I totally made up, recipe also below). And it was Delicious. Capital D. I used 2 tbsp cream cheese, but you'd be fine with 1 tbsp, depending on how creamy you like this sort of thing! Also, I totally forget how annoying stirring risotto can be. Pro*-tip: Grab a chair and hang out with some wine while you do it. *I am not actually a pro. I just like to sit. And drink. Lemony Quinoa Risotto Half an onion, chopped About 1 tbsp minced garlic 1 tbsp Olive Oil 1 cup rinsed quinoa 1/3 cup vermouth (or white wine) 3 cups chicken stock/broth zest of half a lemon 1 tsp lemon juice 1-2 tbsp light cream cheese salt and pepper to taste Saute onion and garlic in OO for a couple minutes, then add quinoa. Move all of that around for a few minutes, til the quinoa starts smelling a little toasty. Over medium high heat, add the vermouth and stir until it’s almost all evaporated. Then add half cup broth, stirring often, until mostly gone. Repeat, half a cup at a time, until the quinoa pops open (each grain will have a halo-type look to it). It’ll take 20-25 minutes or so. It may take more than 3 cups. It depends on how high your heat is, how much you stir, etc. It usually works for me right around there. Once the last of the liquid is evaporated, stir in the lemon zest and juice, then turn heat to low and stir in the cream cheese. Season to taste. Serve hot. For the chicken, I stuffed the breasts with a mix of: 1 package frozen chopped spinach, steamed, then squeezed as dry as possible A bit of minced garlic a couple oz of light feta 2 tbsp light cream cheese 1/2 tsp dried thyme Zest from half a lemon Salt and pepper breadcrumbs Seasoned the chicken with salt and pepper, and rolled it in some bread crumbs. Cooked at 375 for 25 minutes. If you don't have/want breadcrumbs, all good. Hubs just made some last week and I'm trying to use them up.

And I wanted to order take out.

What is it about the colder weather that makes me so freakin' lazy? I just want to be in a sweatshirt and cuddled up in bed with a book, the couch with my hubs, or in the comfy chair with my bebe. Cooking is so not on the agenda.

So once we got E down last night, I asked the hubs what he wanted to do for dinner, hoping he would say he'd go pick us up some salads...Alas we're broke and he's way more as lazy as I am in the evenings, so he shrugged and said, "Isn't there chicken?"

Siiiiiiiiigh. Yes. There is chicken. And I suppose we can do something with it. Panko "shake and bake," you say? Fine. And I'll make some risotto. No, it's fine, it's really not that hard. Just come help me with the chicken...

And this was the result. Holy crap. It's a little monochromatic, but the chicken was crispy and delicious, the risotto was ridiculously flavorful. And this is why pantry meals win.

Bacon & Thyme Risotto (for two)
olive oil
3 cloves minced garlic
1/2 cup arborio rice
1/4 cup vermouth (or sherry or white wine)
2 cups chicken stock (bouillon)
1-2 tsp bacon bits
Sprinkle pepper
Dash dried thyme
Sprinkle Parmesan cheese

heat a bit of olive oil over medium high heat. Add garlic and rice and saute about 2 minutes. Add vermouth and let cook out, a couple of minutes, stirring frequently. Add bacon, pepper, thyme and about a half cup broth and keep stirring frequently until most of the liquid is absorbed. Add another half cup of broth and repeat. Repeat. Repeat. It should take about 20 minutes or so. Maybe more.

Sprinkle with parmesan and serve hot.


Crunchy Herbed Chicken
2 6oz chicken thighs or breasts
About 1/4 cup flour
Salt & pepper
1 egg
About 1/4 cup panko
About 1/4 cup breadcrumbs
pepper
dried thyme
dried oregano
dried basil

Arrange three deep plates. In the first, combine flour, and a good pinch each salt and pepper. In the second, whisk an egg with a fork. In the third, combine panko, breadcrumbs, and a good pinch each of pepper, thyme, oregano and basil.

Rinse chicken and pat dry. Dredge in flour mix, then dip in egg, then dredge in panko mix.

Bake 20 min at 350. Turn up to 400 and bake 5 more.