vegetables – Page 26 – GUTSy Performance Nutrition

Bacon-Balsamic Radicchio Risotto

February 24, 2013November 8, 2014by Rebecca1 Comment

This post might be more appropriately titled, “Falling in Love over Risotto”, since in a way, I actually did. Having not eaten risotto until grad school, I decided I was going to make it for W for Valentine’s day. He ended up doing most of the work. It was the best risotto we’ve had, likely in part because it took hours to make the broth, and because it was the first time we worked together to prepare an elaborate meal and bring it to the table.

Since then, we’ve shared countless risotto versions, from a truly romantic night out abroad to a frugal meal needing few ingredients, at home. I’ve loved them all. This version, I’ve been meaning to make for ages, as it showcases my new favorite winter green, radicchio. Though radicchio is not actually green, it does fall under that category, as a member of the chicory family. Radicchio is fairly bitter, and pairs very nicely with sweet balsamic vinegar and nearly-caramelized onions. Add bacon to that trio and this risotto truly fits the winter-comfort food category.

If you’ve been in need of comfort lately, as I have, consider spending some quality time making risotto this week. For me, whiling away an hour or so in the kitchen brings real solace from the rest of the world’s wearies. Enjoy.

Bacon-Balsamic Radicchio Risotto, adapted from Dishing Up Oregon

3 strips thick-cut bacon, diced into 1/4-inch pieces

1 head radicchio, diced

2 large shallots, diced

1/4 cup plus 2 Tbs. balsamic vinegar

2 Tbs. brown sugar

1 small handful raisins

4 cups chicken or vegetable broth

2 Tbs. reserved bacon fat

1/4 cup finely diced fennel bulb

1/4 cup finely diced yellow onion

1 cup Arborio rice

Salt and freshly ground black pepper

Cook the bacon in a large skillet over medium-low heat until crisp. Take out of pan and drain off extra bacon fat. Reserve for cooking risotto. Add the bacon back to the skillet along with the radicchio and shallots and cook until the radicchio wilts, about 2 minutes. Add 2 tablespoons of the vinegar, the brown sugar, and the raisins. Continue cooking, covered, over medium-low heat, stirring occasionally, until the radicchio is tender and slightly jammy, about 20 minutes.
Meanwhile prepare broth by warming it over a medium saucepan.
Heat another large skillet over medium heat with 2 tablespoons reserved bacon fat. Add onions and fennel bulb. Cook until softened, about 5 minutes. Stir in the rice and continue cooking, stirring occasionally, until the grains of rice are opaque, about 2 minutes.
Stir in the remaining 1/4 cup vinegar to the fennel mixture and cook a couple minutes until vinegar is absorbed. Ladle 1 cup of the broth into the mixture and simmer, over medium-low heat, until all the broth is absorbed. Continue to add the broth 1/2 cup at a time until the rice is creamy and tender, and all the additional broth is used up, about 25 minutes. Stir in the radicchio mixture to the rice. Season with salt and pepper to taste. Serve right away.

Winter

Honey Balsamic, Kale & Sirloin Salad

January 20, 2013by RebeccaLeave a Comment

We decorated her hair with kale and magnolia blossoms outside Shari’s restaurant on a lovely spring day, a group of barely teenage 4-H girls, excited to be traveling, and poking fun at a friend with the restaurant’s “plate decor.” That moment, in the late 90’s, I learned about kale.

Fast forward a dozen or so years, and the sounds of elementary kids in a school cafeteria during summer camp overtakes me. I walk in the breezy doors and set down my supplies. My co-workers are already mid-spiel, whipping up banana, almond milk, blueberry, and kale smoothies. “Hulk smoothies”, all the young minds call them, and they have never been so excited to eat their greens. “We love Hulk smoothies,” they clamor.

My husband, W, asking me, what is that big green stuff? “Kale”, I say, “all the kids love it.” Skeptical, but open to what he now knows is more likely tasty than not, he tries it. “If restaurants would make these sort of salads,” he says, “more people would eat them.” I couldn’t agree more.

In the past year and a half, we’ve gone from just knowing about kale– that there was some hype in that area of the vegetable world– to eating it all the time. Growing it on the patio, even. Growing it at school, where even the high school students like the idea of crunchy spinach, as they have nicknamed it.

While we love kale in pasta, this salad, with honey and balsamic vinegar, raisins, and grilled sirloin, is perfect for this January season, when after the holidays we crave both fresh and clean, comforting and filling. Even more so if tossed in with a bit of caramelized onion, this salad accomplishes both.

Honey Balsamic Kale & Sirloin Salad, adapted from Bon Appetit

1 Tbs. raisins

4 Tbs. white or dark balsamic vinegar, divided

1 Tbs. rice vinegar

1 Tbs. raw honey

1 Tbs. extra-virgin olive oil

1 tsp. salt

1 bunch Kale, preferable Tuscan, center ribs removed, and leaves diced

8-12 ounces sirloin steak

caramelized onions, if desired

Place raisins in a small bowl; drizzle 2 Tbs. balsamic over them and let them soak while you’re prepping the kale.
Whisk remaining 2 Tbs. balsamic, rice vinegar, honey, oil and salt in a large serving bowl.
Add kale and raisin mixture to bowl. Toss to coat, and let marinate for 20-30 minutes. Season with salt and pepper, as needed.
Season steak with salt and pepper, and grill until cooked to desired doneness. Let settle for a few minutes, and then slice into long strips.
Dish kale onto plates, and add steak to the top. Toss with caramelized onions, if using and serve.

Winter

Quiche with Beet Greens

January 28, 2012January 28, 2012by Rebecca4 Comments

Sometimes, you stumble across a good thing. And you keep making it randomly here and there as convenience allows. Over and again and each time tweaking a bit here and a bit there. And each time it tastes delicious and just a twinge different.

That’s what this quiche has done. It’s one of those decadent gone-wholesome things that somehow tastes better than either merely decadent or wholesome can on their respective own. I first tried this with chard, mushrooms, wheat germ, cheddar, and milk. Now it’s beet greens, flax seed, smoked gouda, and buttermilk. This is incredibly forgiving.

Just add enough greens, (whatever you have on hand that needs used up is fine), to make you think you might turn into popeye, and I guarantee, it’ll turn out alright.

The trick, I think, is the crust. It’s incredibly unconventional, not at all like any other quiche I’ve ever found. And oh, so delicious. Half the greens go in the crust, you see. And it’s like magic happens in the oven. I think if I were really starving I could live on the crust alone and be happy.

Quiche with Beet Greens, Serves 2-3

1/4 cup + 2 Tbs. all-purpose flour or all-purpose gluten free flour mix

1/4 cup + 2 Tbs. ground flax seed

salt and freshly ground black pepper

1-2 Tbs. olive oil

1/2 lb. beet greens (can easily substitute chard, spinach, etc.), finely chopped stems and leaves

1/4 medium red onion

1 oz. smoked gouda cheese, grated

2 large eggs

1/2 cup buttermilk

pinch of dry mustard powder

pinch of nutmeg

Preheat the oven to 350 degrees F. In a medium bowl, whisk together flour, flax seed, and 1/8 teaspoon salt. Set aside. In a medium skillet, heat 1 tablespoon oil over medium. Add half the beet greens to skillet, season with salt and pepper, and cook until greens wilt and release liquid.
Add cooked greens to the flour mixture and mix with a fork to incorporate. Transfer to a 6-inch cake pan and firmly press mixture into bottom and about half-way up the side of the pan. If using gluten-free flour, you may need to add a bit extra moisture to this mixture, such as oil and water. Bake until golden and firm, about 25 minutes. Cool.
In reserved skillet, heat about 1/2 tablespoon oil over medium. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining greens to the skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
Remove from heat and stir in the grated cheese. Top the prepared crust with the greens and cheese mixture.
In a medium bowl, whisk together eggs, buttermilk, nutmeg, mustard powder, 1/4 teaspoon salt, and pinch of black pepper. Pour this custard over the greens mixture. Bake until the custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.