Yay for small victories!

There are days when success as a parent seems unattainable, and you end the day in the knowledge that, without exception, every one of your children currently hates you for the latest situation in which you:
(a) didn't do something for them that they should have done themselves, but clearly thought you were their personal slave;
(b) did something for them that they are "perfectly capable of doing for themselves, thank you very much!";
(c) embarrassed them by breathing/speaking/being yourself in a public or private space;
(d) noticed that they were upset and tried to talk to them;
(e) noticed that they were upset and didn't try to talk to them;
(f) didn't notice they were upset....

Some days the eye-rolls outnumber the hugs when your house is full of teenagers.

Therefore I vote we all celebrate the small victories, and today's small victory is that now (drum-roll please) all three of my children like avocado! I know, earth-shattering and life-changing. I discovered this by chance because the avocados I was insisting on buying anyway for my husband and I, despite numerous protests of "Ugh, how can you eat those disgusting green slimy things?", were disappearing from the fridge. An investigation revealed that no, the dog hasn't learned how to open the fridge (although given the chance, and opposable thumbs, this is would probably be the first of many food-related accomplishments), but rather that the daughter (Princess of eye-rolling and (former) avocado hatred) has been making herself avocado toast after school. I am clearly raising hipsters.

Whilst this development has clearly had the result of increasing the avocado expenditure budget in our house, it does also make for some great meals, not least the one below, which not only did everyone eat, but the one box of leftovers was snaffled by youngest son for breakfast this morning.

Green Chicken Enchiladas
Serves 5-6

1 TBSP butter
1 tsp canola oil
3 garlic cloves, minced
1 1/2 TBSP AP flour
1 1/2 cups chicken stock
1 1/2 cups salsa verde/green salsa
2 tsp ground cumin
1/4 tsp salt
1/2 tsp ground black pepper
3/4 cup low fat sour cream
1/2 cup chopped fresh cilantro (coriander leaves), divided
2 1/2 cups chopped cooked chicken breast (2 large chicken breasts should do it)
1 15 oz can black beans, drained and rinsed
1 cup chopped roasted red pepper (use a jar, drain and pat dry before chopping)
2 1/2 cups shredded Mexican cheese blend (or cheddar if you can't get it), divided
4 avocados, peeled, pitted and chopped into 3/4" chunks
10 wholewheat flour tortillas

1. Preheat oven to 375F (190C).
2. In a saucepan, melt the butter with the canola oil and saute the garlic over medium heat without browning.
3. Add the flour and continue to cook stirring for a further minute.
4. Add the stock, cumin and the salsa, stirring to combine, and bring to a boil.
5. Remove from the heat and stir in the sour cream and most of the cilantro (save a couple of TBSP for garnish at the end). Set aside.
6. Mix together the chicken, black beans, red pepper, 2 cups of the cheese and the avocado in a large bowl.
6. Spray a 9"x13" dish with oil spray and pour 3/4 cup of the sauce to cover the bottom of the dish.
7. Take a tortilla and place 3/4 cup of the chicken mixture down the center before rolling up and placing in the dish on top of the sauce.
8. Repeat with remaining tortillas until there is a row of enchiladas filling the dish.
9. Pour over the remaining sauce and sprinkle with remaining 1/2 cup cheese.
10. Bake in oven for 25 minutes to heat through by which point the cheese should be melted and golden.
11. Sprinkle with remaining cilantro before serving.

Riffing on Risotto

It's cold. There was a frost this morning, and I had to wear a fleece to walk the dogs. This is serious stuff, people. We Californians (even the implanted non-native Californians) are not prepared for this! I had to dust off the fleece!

Anyway, all the more reason to celebrate comfort food of a chilly evening. And what says comfort food more than risotto - I mean it's rice, cheese and you eat it with a spoon. Nuff said. These recipe gems though are a tad alternative, in that neither involves rice per se. They are, nevertheless, just as satisfying from a comfort perspective.

You may have noticed the plural there. Why yes, this is a 'three-fer' today, with three risotto recipes using three different bases in place of rice: barley, orzo and farro. Why it's an extravaganza of comfort, all in one post; a veritable cornucopia of stomach-warming goodness. My only regret is that clearly we were too eager to start loading up our spoons with the final recipe and I didn't take a photo of it's delicious orange splendor. Suffice to say, it was gorgeous looking, as well as tasty!

Curried Barley Risotto
Serves 6
Adapted from The Ultimate Vegetarian Slow Cooker Cookbook by Linda Larsen

2 cups pearled barley
1 red onion, chopped
2 leeks, trimmed and sliced thinly
4 garlic cloves, minced
2 cups shiitake mushrooms, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 cups vegetable broth
2-3 TBSP Thai red curry paste*
1 tsp salt
1/4 tsp ground black pepper
1 cup grated parmesan cheese
2 TBSP butter
1/2 cup chopped fresh parsley

*these can vary in heat, so err on the low side and taste before step 2 below, adding more if more spice is required.

1. Place barley, onion, leeks, garlic, mushrooms, bell peppers, broth, curry paste, salt and pepper in the slow cooker stoneware. Cover and cook on low for 4 hours.
2. Stir in the parmesan, butter and parsley, cover and cook for a further 15 minutes until melted.

Leek and Herb Orzotto
Serves 4
Adapted from Cooking Light Magazine

4 cups vegetable stock
2 TBSP butter
2 TBSP olive oil, divided
2 leeks, halved lengthwise and then thinly sliced
1 yellow onion, finely chopped
2 cloves garlic, minced
1 cup orzo
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 cup grated parmesan
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp grated lemon rind
4 large eggs

1. Bring stock to a simmer in a saucepan, then put lid on pan and keep warm over low heat.
2. Melt butter with 1 TBSP olive oil in a large saucepan over medium high heat, then add onions and leeks and saute gently without browning for 8-10 minutes.
3. Add orzo and stir to coat in oil, then pour in wine and cook, stirring, for two minutes until wine is virtually evaporated.
4. Using a label, add stock 2/3 cup at a time, and cook stirring until stock is evaporated before adding more. When the orzo has increased in size and the mixture starts to look starchy, test the orzo to see when it is cooked to the desired consistency (should take about 15 minutes, unless you want it really al dente). You may not need all of the stock.
5. Remove from the heat and add parsley, cheese, salt, pepper, lemon rind and most of the chives.
6. In a frying pan, heat remaining olive oil over medium heat, then break the eggs into the pan. Cook, as you would a fried egg, until it is done to your liking (keep the yolk runny, as it is delicious trickling over the risotto!)
7. Serve risotto with an egg on top, sprinkled with remaining chives.


Carrot Farrotto
Serves 6
Adapted from The Skinnytaste Cookbook by Gina Homolka

For salad:
1 medium carrot, peeled into long ribbons
2 TBSP fresh lemon juice
1 tsp olive oil
salt and pepper
1 1/2 cups fresh baby arugula (rocket)

For carrot puree:
1 TBSP olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 1/2 cups chopped carrots
2 cups vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper

For farro:
1 3/4 cups semi-pearled farro
4 1/2 cups vegetable broth
1/2 cup grated parmesan cheese

1. In a medium tupperware place the carrot ribbons, lemon juice, olive oil, salt and pepper. Shake to combine and then set aside until ready to serve.
2. To make the carrot puree, saute the onion in the olive oil in a large saucepan for 3-4 minutes over medium heat until soft and translucent. Add the carrots, broth, salt and pepper and simmer, covered, over medium-low heat for about 30 minutes until the carrots are soft. Remove from the heat and allow to cool slightly.
3. Use an immersion blender to puree the carrot mixture until smooth. Set aside.
4. In a large saucepan, combine the farro and remaining vegetable broth. Bring to a low boil, and cook until the farro is al dente - should take about 15-20 minutes. Drain using a sieve, and return to the same saucepan. Stir in the carrot puree and cook until creamy - about 5 minutes. If the mixture is too thick, add a little more broth.
5. Stir in the parmesan cheese.
6. Toss the arugula with the reserved carrot salad, and serve on top of the plated farrotto.

Cassoulet? Pourquoi pas!

Cassoulet is a traditional French stew "containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs)" (from Wikipedia, so it must be true). Yeah, well unfortunately I have a life, so skinning pigs, trying to find goose in the local supermarket, and soaking beans isn't exactly convenient. I'd probably have to give up something less important to fit in such culinary exploits, like sleep.

Nevertheless, slow cooked stews are kind of a staple in our house this time of year. There is nothing I love more than a meal that requires just a bowl, a spoon and an appetite. And I figure if you eat enough comfort food, you will, at some point, feel comforted and less stressed. This is an ongoing experiment, so I'll keep you posted on the 'less stressed' thing. 

One thing is for sure - this particular cassoulet recipe was easy peasy, does not require chasing after domesticated, or indeed undomesticated, fowl, and comforted our bellies, if not our frazzled nerves (work in progress - like I said, I'll keep you posted).

Slow Cooker Sausage Cassoulet
Adapted from Cooking Light Magazine
Serves 6

olive oil
2 large yellow onions, chopped
1 1/2 cups carrots, cut into 3/4" chunks
1 cup chopped peeled turnip
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cans cannellini/white beans, drained and rinsed
4 fully cooked Italian style chicken sausages, cut into 1/2" thick slices
1 28oz can chopped tomatoes
3/4 cup chicken stock
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 bay leaf
1 TBSP salted butter
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

1. Heat oil in a large skillet over medium heat. Add onions, celery, carrot, turnip and garlic and cook stirring for around 5 minutes until vegetables are becoming tender.
2. Place vegetable mixture into the stoneware of a large crockpot/slow cooker. Add beans, sausage, tomatoes, stock, thyme, salt, pepper and bay leaf and stir to combine.
3. Cover and cook on low for 8 hours.
4. Melt butter in a small skillet and fry breadcrumbs for a few minutes until browned. Stir frequently, otherwise they will burn!
5. Remove skillet from heat and stir in the parmesan.
6. Take half of the breadcrumb mixture and stir it into the cassoulet in the slow cooker. 
7. Serve in bowls, sprinkled with chopped parsley and remaining breadcrumb mixture.