Sweet Corn and Basil Risotto

1 c arborio rice
3 c vegetable stock
2 ears of corn, save the cobs
7-10 basil leaves
1/2 an onion, chopped
2 cloves garlic, minced
pinch crushed red pepper
1 T butter
1/4 parmesan cheese
salt
oil

To cut kernels off of the cob: place a small bowl upside down in a larger bowl. Stand the ear of corn upright on top of the small bowl. Cut downward with a knife to remove kernels. The large bowl will catch the kernels as they fall.

In a small pot, add the vegetable stock and corn cobs (cut in half to fit). The cobs will flavor the broth. Bring to a simmer. Meanwhile, heat a second skillet. Add oil to cover the bottom. Add onion and salt and allow them to sweat for 5 minutes. Then, add the garlic and crushed red pepper. Cook until aromatic. Pour the rice into the pan and toast for 5 minutes. Add the corn kernels. Remove one cup of the warmed stock and pour it into the rice mixture. Stir and simmer until the liquid has reduced. Continue adding stock then reducing, one cup at a time, until empty. Turn off the heat and add the butter and cheese. Whisk until fully incorporated. The whisking gives the risotto the perfect consistency. Finally add the basil leaves and stir.

Arnold Palmer
     This drink is popular with the younger crowd these days, so I decided to create a delicious homemade version of the half tea/half lemonade beverage.

For the tea:
1 quart of water
Black tea either loose leaf or bagged

If using tea bags, simply brew 1 quart of water with the specified directions on the tea box label. I brewed loose leaf tea with a tea infuser (http://www.teaforte.com/) and used about three small spoonfuls. Chill the brewed tea.

For the lemonade:
2 1/2 c + 2/3 c water
2/3 c sugar
2/3 c lemon juice

In a small pot combine 2/3 water and sugar. Bring the mixture to a boil then immediately remove from heat. Chill. Make sure to stir often to dissolve all of the sugar. You have made a simple syrup! Meanwhile juice lemons. Combine the remaining water, lemon juice, and simple syrup in a large pitcher. Add the chilled brewed tea. Stir to combine and serve as cold as possible.

Vegan Lentil Soup

1 lb lentils
8 c water or vegetable broth
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and minced
1 serrano chile, minced
2 tsp turmeric
1 tsp chile powder
1/2 tsp cumin
1/2 coriander
1/4 star anise
1/4 cardamom
1 tbsp cornstarch
salt
oil

In a large pot heat oil. Add onion, garlic, ginger, and serrano and cook till aromatic. Add the spices (for freshly ground spices, blend whole spices in a coffee grinder) and toast for a few minutes. CAUTION: do not let them burn. Add lentils and water/vegetable broth. Bring to a boil and reduce to simmer. Simmer for 35-40 minutes until tender. Lastly, dissolve the cornstarch in water. Add the mixture to the soup. Continue till heat until slightly thickened.

My friend wrote the following article about veganism. I myself am not vegan, but I encourage people to eat more protein from plant based sources especially with the expanding market focusing on plant based protein.

I am eighteen years old and a life long vegan. This means that I have never eaten meat, dairy, eggs, fish, or any other products that come from animals. The most common response I get from people when they find out that I am vegan, is to tell me I don't know what I am missing. Truthfully I don't feel like I am missing out on anything at all. I actually find being vegan in a mostly non-vegan world to be liberating rather than constraining, because I know I am having fun and eating foods I enjoy, without contributing to the confinement, harming, and killing of animals. Plus, vegetarian and vegan options are growing everywhere, making it much easier to eat vegan in most situations. In Kansas City alone there are now three vegan restaurants, and across the country, there are more then nine thousand restaurants and health food stores that specialize in vegan foods. While I have no personal experience to tell how I feel eating a vegan diet versus a non-vegan diet, there are countless doctors and dieticians now recommending a vegan diet to help people feel better, lose weight, and simply become healthier. Heart disease is the number one killer in the US, and research now shows that it can be reversed on a vegan diet. This whole vegan thing is growing so large we have a conference put on by the North America Vegetarian Society called 'Vegetarian Summerfest' with more than seven hundred people in attendance, who come to connect with other like-minded people, learn about veganism, have fun, and eat great vegan food for a week. Above all, for many others and me, veganism is a social justice movement that we can participate in by simply making a choice about what we put on our plate. I believe that if we can be happy and healthy by choosing the alternative plant based option rather than the one that contributes to the death of any animal, in any way, we should do so. The bottom line for me is, I love animals and I don't want any choice I make, to contribute to the suffering of any single animal, be it an animal like a dog, or a cow. That is why I am vegan and will continue to stay so.

Mussels with chorizo

6 oz chorizo
1 lb mussels
     Make sure all of the mussels are closed, if not discard
1 c white wine
2 slices of white bread, crust cut off
1 clove of garlic
Handful of parsley
oil

In a large pot, heat oil and add chorizo. Break apart the chorizo with a wooden spoon and brown. Meanwhile, in a food processor, add bread, garlic, and parsley. Pulse until the consistency of breadcrumbs. Then, in the large pot with the chorizo, add the cup of white wine. Quickly add the mussels and cover with a lid. Steam until all the mussels are open. Top with homemade breadcrumbs and stir. Serve with bread to soak up the broth.

Wild Mushroom and Beet Green Frittata

7 eggs
A generous handful of wild mushrooms, sliced if needed
     Cremini, black poplar, etc.
Greens of four beets, chopped
1 clove of garlic, minced
Crushed red pepper
Splash of milk
Parmigiano Reggiano
Salt
Olive oil

Heat oven to 350 degrees.

In a bowl combine eggs, milk, and salt (remember to season well). Set aside for later.

Heat olive oil in a nonstick pan over medium heat. Then add and brown the wild mushrooms till golden. Tip: make a flat even layer of mushrooms to ensure even browning. Add the beet greens and sauté. Finally add the garlic and crushed red pepper. Pour the reserved milk and egg mixture into the pan and cook for 3-5 minutes. Do not disturb the eggs or they will not set correctly. Before moving the pan to the oven, shave the parmigiano reggiano on top. Transfer to the oven and cook for 5-10 minutes, until you can shake the pan and the frittata does not jiggle. Remove and let cool for 5 minutes. For the "daring" use a rubber spatula and carefully remove the frittata from the pan. If this is too difficult, serve directly from the pan.

Thank you Lexi Adams for taking the pics while my camera was away.

Brown Bread Ice Cream
     Makes 6 quarts


Whole milk
1 quart of half and half
3 c. sugar
6 eggs
1 pint heavy whipping cream
3 T vanilla extract
pinch of salt
1 c Grapenuts

In a bowl, soak Grapenuts in milk till tender. Set aside for later.

In a large bowl combine sugar, half and half, heavy whipping cream, eggs, vanilla extract, and salt. With a hand held mixer whisk until all sugar is dissolved. Pout the mixture into the ice cream machine and fill till three quarters full with whole milk. Churn according to ice cream machine's instructions.

When the churning is finished, add soaked Grapenuts. Churn for another minute to incorporate.

Every Fourth of July my family indulges in Brown Bread Ice Cream. Every year I anticipate this delicacy. 

Here it is! The original recipe.

A little extra ice cream never hurt anyone.