Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com

Chocolate Orange Torte

This decadent chocolate orange torte is gluten-free and absolutely delicious.

Serves: 10-16 slices

Prep Time: 15-20 min

Cooking Time: 30-40 min

Total:  1 hour, 1 1/2 hour cooling

Ingredients

2 cups (about 450 g) quality dark chocolate (70% or 80% cacao)
3/4 cups butter or vegan margarine
1/3 cup cocoa powder
3/4 cup sugar
5 eggs
1/2 cup fresh orange juice
1 tbsp. orange zest
2 cups almond meal
1/4 tsp. salt

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until melted. Whisk in cocoa powder and allow to cool for 10 minutes.
5. In a large bowl beat eggs, sugar orange juice, orange zest and salt with an electric mixer set on high for about 3-4 minutes. Beat in almond meal until well combined and then fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte may fall.
8. Using a knife, cut around the sides of the springform so that it can be removed easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute.

Adapted from foodandpaper.blogspot.com

Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com

Mashed Turnips and Potatoes with Turnip Greens

Enjoy this mashed turnip and potato dish as a side for your main meal!

Serves: 4

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

3 white turnips, with greens attached
3 potatoes
2 cloves garlic
2 tbsp. olive oil
1/4 cup milk or plain soy milk
salt and pepper

Directions

1. Remove turnip greens from turnip and rinse well. Chop into small pieces and set aside.
2. Peel turnips and potatoes, cut into quarters and place in a pot with water. Boil until tender and drain.  Transfer back to the pot and mash with a potato masher or fork.
3. In a frying pan heat oil and saute garlic. Add turnip greens and cook until wilted.
4. Combine wilted greens with mashed potatoes and turnips, adding milk slowly to form a smooth mash.
5. Season with salt and pepper to taste and serve.

Adapted from nytimes.com