Roasted Garden Vegetable Saffron Baked Risotto

When we were in Greece this summer, I came across a spice store which sold powdered saffron. Saffron comes from a crocus flower and is usually very expensive when purchased as threads, but the powdered version was, to my surprise, very inexpensive. I've never cooked with saffron before so I'm not 100% sure if there is any taste difference, but as you can see, the powdered version still gave this dish that vibrant, yellow color saffron is known for. 

This recipe was actually inspired by a recent recipe I saw for an Eggplant, Mozzarella and Saffron Rice Bake in the most recent copy of Bon Appetit Magazine. Of course, I had to make it my own, but I loved the idea of using up some of my garden vegetables, not to mention I haven't made a risotto in a while either! Not only was it beautiful with the purple, green, red and yellow from the fresh vegetables, it was so aromatic and delicious...a wonderful meatless Monday dinner idea as well. 

Roasted Garden Vegetable Saffron Baked Risotto (Inspired by Bon Appetit)
1 Eggplant, washed and cut into 1" chunks
1 Large Zucchini, washed and cut into 1" chunks
1 c. Cherry Tomatoes
1/2 Red Onion, cut into 1" chunks
3 Garlic Cloves, chopped
1 tbsp. + Drizzle Extra Virgin Olive Oil
1 c. Arborio Rice
1 c. White Wine
2 c. Low-Sodium Chicken Broth
1 tsp. Saffron, powered (or a pinch of the thread type)
1 c. Reduced Fat Mozzarella, shredded
1/2 c. Parmigiano Reggiano, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In a bowl, mix together the eggplant, zucchini, tomatoes, onion and garlic; then drizzle some oil on top and season with salt and pepper. 
2. Transfer vegetables to a baking sheet and bake at 425 degrees for 15-20 minutes, until the vegetables start to soften and lightly brown (the tomatoes will start to burst). Remove from oven and set aside. 
3. While the vegetables are roasting, heat 1 tbsp. oil in a non-stick saute pan and add the rice. Allow to brown for 2-3 minutes, then add the wine and saffron. 
4. Allow the liquid to evaporate, then add in one cup of the chicken broth at a time, allowing the liquide to evaporate after each addition. The rice will still be slightly hard. 
5. Add in the vegetables and cheeses and mix well. 
6. Place in a 9"x9" baking dish and bake at 350 degrees for 15-20 minutes. Serves 9. 

Enjoy! 


*Saffron Threads can be purchased at your local Gourmet Grocery Store or online at specialty shops like The Spice & Tea Exchange. Saffron Powder can be found online through Amazon. 

Chicken Balsamico

I had purchased some chicken thighs in preparation of making something with them while my Mom was visiting last month, but never really got around to it. The kitchen still wasn't done through most of her stay and we were just too busy with other things to really make dinner home much. (Truth be told, I had no where to take a nice, pretty picture of anything new once it was done. So the things I did make were recipes I've either made before or new ones that I'll have to make again...hmmm if I can remember, I rarely make the same thing the same way twice!) 

Since I froze this large package of chicken in it's entirety, I wanted to make something with a sauce or stew since the chances of it being eaten more than once would have been a lot better than if I had grilled them. I wanted simple and easy, as cheering season is underway (and I have no life) and this was perfect. Now, I'm not one to eat leftovers, but I have to say, they tasted even better heated up the next day! I just love the flavor combination of balsamic vinegar and fresh rosemary and by cooking them in this sauce, they were extremely moist too. 

Chicken Balsamico
12 Bone-in Chicken Thighs
1 tbsp. Extra Virgin Olive Oil
3 Sprigs Fresh Rosemary, removed from stem
4 Garlic Cloves, thinly sliced
1/4 c. Aged Balsamic Vinegar
1/4 c. White Wine (I used a Sauvignon Blanc)
1/2 c. Low-Sodium Chicken Broth
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In your Dutch oven, add the oil and season the chicken with salt and pepper. 
2. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. 
3. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes. 
4. Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside. 
5. Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken. Serves 6. 

Nutrition Facts per Piece of Chicken

Calories 131, Carbs 2.3g, Fat 6.6g, Protein 13.9g, Fiber 0g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!  

Fresh Berry Tart

I've never made a fruit tart before. REALLY! So when I needed to make a dessert for my niece's birthday and her request was "something with fruit", I thought I'd give one a try. Sure, I took the easy road and bought packaged pudding instead of making my own custard (which in hindsight might have made this even better!), but it worked and was easier considering I was also making the entire meal (desserts aren't my strong suit). 

I had to find a recipe for the crust and happened upon one online from Pillsbury that looked easy enough (though they called for 1 cup of flour and the dough was so sticky, I couldn't even spread it in the pan. So I added another half cup of flour and it was much easier to work with). The crust was light and flaky and there is nothing tastier than fresh summer berries. Not too bad for my first attempt, but next time I think I'd add more strawberries or make it with mangoes or peaches! 

Fresh Berry Tart
1 pt. Raspberries
1 pt. Blueberries
1 pt. Strawberries
1 pt. Blackberries
1 3.5oz. Package Vanilla Pudding, prepared
Cooked Crust, cooled

Spread the prepared, chilled pudding on top of the crust. Rinse your fruit, slice the strawberries, then arrange the berries on top. 


Crust (Adapted from Pillsbury)
1 1/2 c. All-Purpose Flour
2 tbsp. Granulated Sugar
1/2 c. Salted Butter, softened
1 Egg

Mix all ingredients together until combined. Flatten out the dough and spread into the bottom and halfway up the sides of a tart pan. Bake at 350 degrees for 20-25 minutes, then let cool. Serves 8. 

Enjoy!