Wednesday, December 22, 2010

The Case of Happy Holidays

I've always loved those countdowns at the end of every year. What a great way to look back and celebrate one glorious year, while preparing to enthusiastically embrace a brand new one. Of course, never before have I had anything to count down personally. Except maybe Dates Gone Bad (pre-Karl...and even then...), which of course is not something to count down publicly. But since I'm here on the Internet, and in such a festive mood, I counted down, based on viewer stats, Vegetarian Detective's Top Ten Posts of 2010. (LOL) HAPPY HOLIDAYS!

Tuesday, December 14, 2010

The Case of Persimmon Frozen Yogurt Smoothie

Have you tried a persimmon? The edible fruit of a number of species of trees in the genus Diospyros. Diospyros means the fruit of the gods in ancient Greek. According to popular theory, it may even have been a persimmon that Eve used to tempt Adam in the Garden of Eden. No wonder it makes such a fabulous smoothie. 

Persimmon Frozen Yogurt Smoothie

1/2 cup 2% milk
1 persimmon, chopped
1 large scoop vanilla frozen yogurt

Blend together the 2% milk and persimmon. Add the vanilla frozen yogurt and blend again. Serves 1.

Tuesday, December 7, 2010

The Case of Tomato Risotto with Garlic and Basil

Don't these remind you of Christmas balls?

Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded tsps (for 2 cups) vegetable bouillon powder
4 shallots, minced
2 tsps butter
1 tsp olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine
4 tomatoes, seeded and chopped
1/6 cup grated Parmesan
1/2 cup fresh basil, chopped
salt
pepper

Prepare a bouillon with the water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots in the butter and olive oil for 2 min. Add the rice and garlic, and sauté for 5 min. Add the wine and stir until it's nearly absorbed. Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end). Stir in the Parmesan and fresh basil. Salt and pepper to taste. Serves 2.

Friday, December 3, 2010

The Case of Anne's Favourite Spaghetti with Neat Sauce

Picture Cameron Diaz with one slightly crossed eye. Cute huh? That's my younger sister, Anne. Stepsister if you want to get technical. Anne and I are good buddies...now. We weren't always so friendly, but that's another blog. Did I mention we own and run Beautiful Things together? Here's a sound byte of us at the store.

     "City Slicker," Anne calls me.
     This seems to me right out of the blue, so I say, "We both live in Black Currant Bay, can't call me City Slicker."
     "Former City Slicker."
     "Former Shaun Cassidy Fan Club Member."

She joined Karl and me for supper last night when I made my famous Spaghetti with Neat Sauce, 'cause it's my sis's favourite vegetarian meal.

Annes' Favourite Spaghetti with Neat Sauce

2 carrots, finely chopped
2 stalks celery, finely chopped
2 small onions, finely chopped
1 pack Yves Italian Veggie Ground Round
2/3 cup red wine
2/3 cup 2% milk
28-oz-can diced tomatoes
5-oz-can tomato paste
2 pinches nutmeg
pepper to taste
4 rounded tsps (for 4 cups) vegetable bouillon powder
2 tsps basil
salt to taste
half and half whole-wheat spaghetti and regular spaghetti (enough for 6 altogether)
Parmesan

Combine the carrots, celery, onions, Italian veggie ground round and wine in a pot. Simmer for 8 min. or until the wine is almost evaporated. Add the 2% milk and simmer for 4 min. Add the rest of the ingredients (except the spaghetti and Parmesan) and simmer for 12 min.


In the meantime, cook the spaghetti until al dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti). Drain pasta. Serve with the sauce. Grate Parmesan to garnish.

Serves 6.