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Collected links to recipes

Less than an hour

About an hour

More than an hour


Soup
soup to try

Rice

  • Sticky rice: Food 52 colander  or NYT or  Instant pot
    • For the instant pot I actually used scant 1 cup of water per 1 cup of sticky rice and put the instant pot on brown rice, allowed natural release for 10 -15 minutes.  It was good, quite sticky!  
  • Quick risottos
    • These are good as a side but make actual risotto if its going to be the main dish 
    • Sage and browned butter
    • sausage and mozzarella
    • Asparagus and lemon 
  • Risottos 
    • Lobster risotto  
    • Vegan Lemon Asparagus Risotto
    • mushroom risotto  (BA)
      • They say to drape the mushrooms on top, I incorporated them into the dish. Might be better to put some dried mushrooms into the water to make it more mushroomy? 
  • Tomato rice
  • Sushi rice
  • Rice Pilaf
  • Stuck pot curry rice with yogurt (nyt - have not tried)


Appetizers

Vegetables / Sides

Vegetables and sides, want to try 

Salads 

Salad Dressing 

Yeast breads

Quick Breads

Other
Things you can make in a whipped cream syphon 

Deserts


Classifications:
    vegan/veggie
    Fun for party
    fast

 Recipes I want to try 



Other food stuff

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Arroz con Chorizo

3 tablespoons Annatto Oil (make by heating aneatto seeds in canola oil) 1 sweet onion, diced 1 cup mixed peppers 6 ounces sliced Spanish chorizo 1 tablespoon adobo seasoning 2 teaspoons cumin 2 tablespoons garlic, minced 2 cups long-grain rice 4 cups low-sodium chicken broth Cilantro for garnish  Directions In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve. 
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Lentil kale salad

Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils  Until al dente - check after 15 minutes  Make the flavored oil.  On low heat 0.5 cups olive oil add. 3 scallions, sliced  4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add  0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds  0.5 tsp. crushed red pepper flakes Assemble salad  1 head Tuscan kale, leaves stripped from stems  Massage kale with salt until wilted, 2-4 minutes.  dress kale with  flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add  warm lentils, above toss again and serve with lentils still warm This is a pretty l...
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