Friday food links – 15 Jan 2016

Butternut spelt risotto with bacon

Most weeks I start with something substantial, like a roast, on Sunday, and then make meals for a couple of days in the week from the leftovers. This week we started with some leftovers on Sunday evening, and then I made braised beef in the slow cooker on Monday to eat up the rest of the week.

The other anchor meal this week was an accidentally converted risotto recipe where I substituted pearled spelt because I had run out of risotto rice. The recipe uses a thin puree of cooked butternut squash as the cooking liquid for the grain. I steamed the squash before pureeing half, and roasting the other half to give it a bit of colour. The result was much more satisfying than a normal risotto, with the chewy spelt, but without the richness that result from a dairy-heavy finish.

Recipes:

Without a recipe:

  • Beef tacos – leftover braised beef, shredded with a bit of fajita seasoning, plus rice, red onion, guacamole and creme fraiche and tortillas.
  • A hybrid hash/fried rice by frying leftover rice with a bit of onion, leftover cabbage and some braised beef.
  • More leftovers – Chicken Pie and lasagne
  • Pizza on Saturday – bacon, courgette, sweet corn and roasted red onion and peppers

Reading:

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louise-marston

I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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