Microwave Risotto

Basic Microwave Risotto (from AllRecipes, Total Time: 30 min., Servings: 4)

Ingredients

·         3 Tbsp. margarine

·         1 clove garlic, minced

·         ½ onion, chopped

·         1 ½ cups vegetable broth

·         1 cup uncooked Arborio rice

·         ¾ cup white wine, unoaked

·         ¼ cup grated Parmesan cheese

Directions

1.       In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

2.       Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

3.       Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

4.       Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

This is a good, basic risotto – not as good as you get from the stovetop, but that’s to be expected.  I added a little more vegetable broth and wine than was called for because my rice was drying out.  If I make this again, I’ll probably add more cheese or some spices (Italian, maybe) to kick up the flavor profile.

Corny Spaghetti

Corny Spaghetti (slightly adapted from AllRecipes, Servings: 6, Total Time: 30-45 minutes, depending on how fast you chop veggies)

Ingredients

·         10 ounces thin spaghetti or angel hair pasta

·         2 tablespoons margarine

·         ¼ cup red onion, chopped

·         2-3 cloves garlic, minced

·         2 medium or 3 small zucchini, chopped

·         10 oz. button mushrooms, chopped

·         ¼ cup red wine

·         1 (16 oz.) jar pasta sauce (I used the Barilla Vineyard brand)

·         1 (15 oz.) can sweet whole kernel corn, drained

Directions

1.      Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions until al dente; drain.

2.      While pasta is cooking, in large skillet over medium heat, melt butter.  Sauté onions 2 minutes. Stir in garlic and zucchini and cook 3 minutes.  Add mushrooms and cook 5 minutes, or until mushrooms are soft.

3.      Pour in red wine and pasta sauce, reduce heat to low and simmer.

4.      Add corn and bring back to a simmer again to heat through.

5.      Serve sauce over pasta, or toss together.

As is, I did not find this recipe that tasty.  The sauce is very thick, but does coat the pasta.  It is a nice way to get in some healthy vegetables, but it needs something a little more – maybe some oregano or basil.  I did add a little grated parmesan cheese to the top of my leftovers and it was so much better!  Little enhancements can go a long way!  It did take a long time for me to chop all of the vegetables, which is why I increased the total time to 30-45 minutes.  My husband did enjoy this dish, even without adding cheese!

Vegetarian Baked Beans & Soy Dogs

Not much thought or effort here, but one of my favorite meals!  Baked beans are a good source of fiber and carbs, not to mention they’re delish!  They were always a childhood fav, but my mom used to add ketchup and mustard to the canned ones.  I think they’re good enough on their own, so I just heat directly out of the can.  I use the Smart Dogs and find that they are very tasty.  Bonus: they are 45 calories per dog and have a lot of protein.  (For any meat eaters out there, I’m not sure how the taste compares to real hot dogs – I don’t remember.)  This is a good meal if you’re short on time.  I have a large salad every night with dinner, so that is always my veg with this meal.  Oh, and the customary glass of wine J