Wednesday Food Blogging

Risotto with Arugula and Peas

Risotto, this time with arugula

Here's the thing: If you know how to make basic risotto, your repertoire is virtually endless. Think of risotto as a template, to which you can add any content you wish. This time around I had some arugula, and frozen peas always live in my freezer—way back in the back, near the frozen pumpkin I saved since October.

You could also toss in some spinach, or asparagus, or tomatoes instead of the red peppers. I used Vialone Nano risotto rice, but you can use whichever you can find. (Most supermarkets carry arborio risotto rice, but there are other varieties out there.) I also, I am ashamed to say, used a sweet German wine. But as my husband commented, you really couldn't taste the sweetness. Or maybe the peas were sweet enough to overpower the wine.

For instructions, peek below.

Some food news for Wednesday

Chris says rheumatoid arthritis sufferers may do better with a vegan diet. (Even though Chris himself would never consider it. Let's hope he never develops RA. /smug)

The NY Times, meanwhile, says that skipping breakfast isn't a good idea: "Why eating breakfast should lead to fewer unwanted pounds is unclear, but the study found that breakfast eaters consumed greater amounts of carbohydrates and fiber, got fewer calories from fat and exercised more." See? Carbs (especially non-refined carbs) are good for you.

Got rBST? The New Pennsylvania Attack on rBST-Free Milk Production.

The Washington Post provides a vegetarian Easter meal. Actually, it sounds like a good meal for any day, not just Easter. (Especially the Smoky Slow-Cooked Roman Beans.)

Peaceable Imperatrix tells us how to organize a week's worth of menus. She also gives us tips for making flaky biscuits. (I haven't tried it yet, so cannot give this the official Flake Seal of Approval.)

Did you know there's an herb that will fight cancer?

Ten percent of Ohio's population is on food stamps. And the jobless rate is 5.3 percent. File this under: The economy sucks.

And finally, a recipe for Chris: Tournedos d'Seitan with Fig Confit, Braised Carrots with Tarragon, and Roasted Potatoes.

UPDATE: You can have dinner with Barack Obama. No, really!

Chocolate Loaf Cake with (or without) Strawberries

Forget plain old pound cake with strawberries and whipped cream. Why not add chocolate, and make it a real dessert?

This loaf was easy to make, in the oven in about 10 minutes. I used soy yogurt instead of eggs, but other egg substitutes could be used as well: whizzed tofu, or banana.

By itself, the loaf was delicious, but with strawberries popping up in my green grocer's shelves, and Soyatoo whipped cream on my refrigerator shelf, I easily imagined something even more spot on.

Continue reading to see how it's done.

Red Lentil and Carrot Patties

Food that's been mooshed together, lightly fried, and presented on a bed of lettuce.

Well, these were tasty little patties, rissoles, if you will. Red lentils, carrots, peas, and other goodness all breaded and lightly fried.

They'd make a nice appetizer or starter, too, but I liked them as a main. I think a nice sauce, maybe a horseradish sauce, might be good. I'll think of something like that for next time I make them.

As always, click below to read how to DIY.

Apricot and Hazelnut Flapjack

Apricot and hazelnuts, surrounded by oats

If you order flapjacks in Britain, you’ll get a granola bar made from oats and golden syrup. If you want pancakes, you must order American pancakes, and then you’ll be told that isn’t on the menu. I’ve never seen American pancakes anywhere here except on Shrove Tuesday, or at Tesco wrapped in plastic like crumpets.

So the other day I adapted a recipe for British flapjacks and added apricots and maple syrup instead of golden syrup. I also tossed in some hazelnuts, for extra yum. These are good for breakfast, or a snack when you’re hiking. I suppose you could also eat it for dessert, maybe with some soy ice cream.

Next time we'll discuss the trans-Atlantic differences in the waffle, or How the Waffle Crossed the Atlantic and Became a Cookie.

Food News, now with video!

Twinkies: You can't skimp when it comes to your children.

The road to well-being is steeped in tea.

Foie gras a faux pas, says Prince Charles. Now if only he could issue a royal edict and ban it everywhere.

The History of War through Food. You have to watch this, it's the neatest thing, wherein the hamburgers (U.S.) beat up the sausages, etc.

Some stuff you probably didn't know about "naturally raised cows."

Nigel Slater has an indecent amount of fun with his vegetable box. (Wish I'd written that. I haven't had much fun with mine, ever since I cancelled the service.)

Joss Stone is a vegetarian. Here she talks about her diet. If you haven't listened to Joss Stone, you don't know what you're missing.

Not Your Mama's Moussaka

NOTE (November 10, 2008): The first half of this post mysteriously disappeared. I just noticed and am replacing the photo, but I have no memory of what I wrote about this dish. It was good, I remember! Instructions below. Sorry about the confusion. I suspect it had something to do with TypePad's new blogging software.

Jam Roly-Poly

Like a biscuit, only roly.

You know how biscuits are cookies, and scones are biscuits in England? Well, there’s this thing called a “roly-poly” which is also like an American biscuit, only in log form.

Think of it as a Swiss rolled biscuit, if you will, filled with jam instead of jelly (which is actually a gel-like candy). Saves you having to split the biscuit and spread the jam. Cracker Barrel might do well to look into this concept.

Just to further confuse the nomenclature: in England, “pudding” is actually a catchall word meaning “dessert”, and a roly-poly is a pudding, or “pud” for short, served with the requisite custard. (Alpro makes a vegan custard, available in many supermarkets.)

It you’d like to try this out, either for breakfast or dessert, click below to find instructions.