Quick pesto-cream pasta: This was a fantastic way to make lunch ahead of time. Pick your favorite pasta (I used farfalle) and put it on to boil. While that's happening, drop one ice cube of pesto (which you cleverly made back when there were $5 grocery bags of basil at the farmer's market) and about a third cup of half&half or heavy cream. Add a tiny bit of butter for good measure, and let it simmer down. You may have to break up the pesto to make sure it distributes through. When the pasta is done, put spinach in your sieve and drain as usual--this braises the spinach just a bit, while rinsing. Combine all, top with parmesan, capers, and black pepper. Avoid eating around your office mates.
Mushroom Risotto: Yes, it takes some patience. But a good risotto is so worth it. Reconstitute 1 oz. dried mushrooms in 2-3 cups of very hot (but not boiling) water. Let sit 20 minutes or so, then drain mushrooms and pat dry. Chop into bite-size pieces and set aside. Add 1 cup veggie stock to the mushroom stock, and simmer on the stove. This will be for your risotto.
In large saucepan, heat oil and add 2 shallots, chopped. Saute 2-3 mins, or until shallots are a bit tender. Add 1 cup risotto, frying until translucent or about 4 minutes. Add a splash of white wine and let it cook off, then begin adding stock one ladle-ful at a time. Stir frequently, and make sure that the heat is not too high (otherwise, your risotto will not cook all the way through). It should take about 30 mins. to use all the stock.
Meanwhile, saute mushrooms with a "nut" of butter (as much as you want) and some s&p. Add half&half and parmesan, then keep on low, let the sauce thicken a bit. Creme fraiche or heavy cream will also work, and require a bit less time. When your risotto is done, add the mushroom mixture to the risotto, stirring until the risotto become ooey-gooey and delicious. You may add more parmesan if you want. Eat hot, eat lots, and save just enough for lunch the next day.
Coconut Rice Pudding: Put about 2 c. of brown rice, cooked and chilled, into a large saucepan. Add one (14 oz.) can coconut milk, 1 c. whole milk, 1/4 sugar, 1 tsp allspice, and a 1/2 tsp salt. Stir, try not to bring to a boil, and wait until it thickens. You may have to scrape of the milk skin occasionally, or if you don't mind, just stir it in. Perhaps it will thicken faster that way?
When finished, serve warm or chilled, with shredded coconut over the top.
Roasted Pumpkin Seeds: The other reason I <3 gourds. After the success of stuffed pumpkin, I got to make this lovely snack. It's two-for-one awesomeness.
Rinse the seeds, removing all stringy bits of squash left. Then spread on wax paper to dry. After a few hours, when they have dried sufficiently, toss with olive oil, sea salt, fennel seed, and cumin (I prefer whole). Spread in an even, single layer on a baking sheet and cook at 325 for 35 minutes. Shake them around halfway through, and if they're not toasted to your satisfaction, keep them in another 5 minutes. Let cool, then store whatever you don't eat in an air-tight container.
Banana french toast: This is not nearly as cool as it sounds. I just forgot to put a sourdough roll back in its bag yesterday, which meant that this morning, it was a rock. But I was able to crumble it, since it was too small to slice properly, and then throw this together. I even... "with the strength of my convictions".... managed to flip it in the pan. Confidence, and a strong wrist.
Break bread into one-inch cubes. Mix a splash of milk, one egg, sugar, nutmeg, and ginger powder in a bowl, then mix in bread. Toss til coated. In a small frying pan, melt a pat of butter, and then arrange bread bits in an even layer. Smoosh together, and pour over any remaining egg mixture. Let cook on medium 7 minutes or so, then flip for another 5. Just make sure it's cooked through.
Place on plate, top with a little bit of honey and banana slices. Serve with good coffee.
