Wednesday, February 06, 2008

Recipe o' the Week: Dinner for One!

If I keep this up, I might actually get the hang of cooking. (D.C. Rainmaker (scroll down for food p0rn) and I are going all Top Chef. Somehow? I think he's winning.)

On tonight's menu:

1. Roasted broccoli with pecans

2. Risotto with porcini mushrooms

3. Tilapia with pico de gallo

Roasted broccoli with pecans (From Real Simple (which in this case lives up to its name), October 2007, p. 345)

some amount of broccoli, stems and florets

1/4 cup olive oil (more or less, depending)

1/4 cup pecans (more or less)

Kosher or sea salt
Heat oven to 400F

Combine all ingredients in a recyclable-friendly plastic bag. Shake.

Spread broccoli in baking pan.

Roast til tender, stirring once or twice, 20 minutes or so.



Risotto with porcini mushrooms

Buy risotto mix.

Buy dry porcini mushrooms. (You kind of have to do this because otherwise it might not actually qualify as "cooking," due to use of risotto mix.)

Reconstitute mushrooms. Combine leftover liquid from mushrooms with whatever other liquids you are using to make risotto (I used soy milk).

Add reconstituted mushrooms.

Follow package directions!

Voila! Risotto in 20 minutes.

Roasted broccoli, risotto with porcini mushrooms. Cherries bringing up the rear. Obviously I am not a food stylist and the RISOTTO TASTES BETTER THAN IT LOOKS! I swear!


Tilapia with pico de gallo

OK, this is just inspired.

I'm sitting on my couch, ABOUT to transfer some pico de gallo on a tortilla chip into my mouth, when I stop, and drop.

Move to kitchen.

Open tilapia filets (fresh!)

Put in microwave-safe dish.

Sprinkle with Krazy Jane's Mixed Up Salt, and a few bread crumbs.

Pour remainder of pico de gallo on top of fillets.

Cover with saran wrap, or if you are out of any saran-wrap-like substance, as in my case, cut up some small plastic bags and try to cover dish with them.

Nuke for 5 minutes.
Tilapia with pico de gallo
You are so done! With a CHERRY ON TOP!


Danielle in Iowa said...

Hmmm, it all looks so yummy! I wish it didn't take me like three hours to cook anything.

Susan said...

Man oh man -- if I ever make it to DC I know where I am going for dinner!

m said...

Oh dear that looks awesome!

I can drive down to DC and you can make that for me. I'll bring dessert. I hope 3 boxes of thin mint cookies are ok with you! Oh heck I'll throw some samoas in too.

peter said...

MMMmm, I'm gonna cut my western vacation short and return to DC!

Runner Susan said...

I am so impressed - Do you give private cooking lessons?

IHateToast said...

looks good. HAPPY BIRTHDAY (over here it's your birthday).

cherries bring up the rear, but dipped in chocolate, they bring it down. down and out. way out. still.

nom nom nom.

LBTEPA said...

I'm glad you put a picture on that last one - now I know what Tilapia is!

21stCenturyMom said...

That looks lovely and so inspired. I would substitute salmon for the tilapia, though. I am not a tilapia fan.

Rainmaker said...

Very nice! Funny, I did a mushroom risotto as well earlier this week.

Your stuff looks pretty darn good. Much better than the frozen dumplings I made for dinner tonight.

Just12Finish said...

The tilapia looks great, but man oh man, or woman (!) you need to git yerself some real peeco de guy-oh when yer in Austin!

Get it extra hot too :-)

Vickie said...

Wow! A microwave gourmet!

Triseverance said...

I am coming to your house for dinner. Tomato soup has been te staple at my house. Good tomato soup but tomato soup just the same. :)

peter said...

I see from your profile (sometimes I think I am the only one who reads those things) that the inevitable happened. Happy Birthday!