Kitchen Creations

Wednesday, August 29, 2012

.....and we all said YUM!

Okay, so I was feeling in a rut and decided to go on-line and find some new inspiration for meatless meals this week.  This in addition to starting back to work this week has been interesting.  It is always nice to get kind of lost in the world of creating my art, food.  This was the perfect recipe for that.  I discovered it on a great site, A Couple Cooks.  This is by far one of my newest favorite sites to visit.  Vibrant food, taste-wise and visually!  Anyway, I digress. This recipe..... it was perfect.  I took the suggestion within the directions given by the "couple cooks" and turned on some music and just enjoyed.  There is some chopping involved, but nothing is hard about this and it is one of those meals that feels good to make.  Good ingredients, great smell, visually stunning.  I gathered everything, chopped with my favorite tunes and then put it all together and fell in love with my counter full of ingredients.  I guess I'm weird that way.
Well, the love just grew and grew as the ingredients combined to create amazing aromas throughout my kitchen and home.  I think I'm going to rename this dish, For the Love of Paella because we all fell in love it, even my little Mr. Picky!

Fall in love with some great food tonight!

For the Love Of Paella a.k.a. "Simple Vegetable Paella"
***Adapted from A Couple Cooks website   
4 cloves garlic
One large sweet onion
8 ounces baby portobello mushrooms
One or two small bunches chard (enough to make two cups chopped)
1 can quartered artichoke hearts (in water, not oil)
1 1/4 cups arborio rice
2 1/2 cups vegetable broth
1 15-ounce can fire-roasted diced tomatoes
1 cup chickpeas (canned or cooked)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon kosher salt
Fresh ground pepper

1.  Gather all your ingredients.
2.  Mince your garlic, chop your onion, slice your mushrooms, wash & chop your chard and drain your artichokes!
3.  Measure out the rest of the ingredients and open any cans.  Bring it all to where your large skillet is.
4.  Heat the olive oil in a large skillet.  Saute onions, garlic and mushrooms until tender (about 5 minutes)
5.)  Add the 1 tablespoon of paprika, 1 teaspoon of turmeric and the rice.  Stir together in skills for about 1 minute. 

6.)  Add the can of fire-roasted tomatoes, Swiss chard and chickpeas, salt & loads of ground pepper!

7.)  Pour in the vegetable broth, enough to fully cover the vegetables and rice.  Make sure it totally covers the rice or you'll end up with crunchy bits of rice here and there.  Arrange the artichoke heart quarters over the top.

8.)  The broth should be brought to a boil.  Once it boils turn down to a simmer and let it all hang out for about 40 minutes. 
9.)  Once the liquid has absorbed or cooked out, remove from heat and let sit for a few minutes.  More liquid absorbs in these minutes.  Do not let it cook too long or it can burn.


Click here for printable recipe

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