Right now I am sitting in my living room with the heater on. I can’t believe it went from 80’s to 60’s so quickly! But, alas, I am glad fall is here. October is my most favorite month of the year. I love the leaves changing, the weather cooling (although the permanent cool of winter I am not a fan of), pumpkins, a change in wardrobe, and the colors. Tonight I am going to paint my toe nails a new fall color and break out my fall/winter clothes. The night promises to be productive. I am cooking tilapia with roasted tomatoes and lemon. The recipe looks appetizing. I wanted to make onion rings (someone mentioned onion rings the other night and I have wanted them ever since), but the lack of some ingredients and my small opposition to frying things seems to be getting in my way. I am positive I could get over the frying aversion, but I really don’t want to drive to the grocery store, so I will have to forego the onion rings.
Tonight’s post is on two dinners from last week. It seems as if my time to post dwindles each week, therefore causing quite the delay in posting. The first dinner was grilled flank steak, sautéed squash, and tomato risotto. This is my ALL TIME favorite risotto recipe. I love, love, love this risotto and if you come to my house I will probably make this for you. The recipe is as follows:1 onion, diced, 3 cloves of garlic, chopped, 1 cup (or so) of risotto, ¾ c white wine, 16 oz chicken broth, 28oz can of diced or pureed tomatoes, 2tbs butter, and 1 cup of parmesan cheese. First you combine the chicken broth and the diced tomatoes into a large sauce pan and simmer on low. While that is working, sauté the onion and garlic until fragrant. Add the risotto to the onion and garlic, cook for one minute. Then, pour in the wine and cook until absorbed, salt and pepper to taste. After the wine has absorbed, add a ladle or two of the broth mixture into the risotto and cook until absorbed. Continue adding another ladle full until the broth is gone. During the last 2 minutes of cooking, add the 2tbs of butter and the parmesan. I love it.
The other dinner in tonight’s post is salmon with steamed carrots and sautéed zucchini. I coated the salmon in extra virgin olive oil, salt, and pepper and then grilled it. I sautéed the zucchini in evoo, and added salt, pepper, and garlic. For the carrots, I steamed them in the microwave with a dash of brown sugar. To top the salmon I made a shallot vinaigrette that is a recipe from Real Simple September (not pictured). The vinaigrette was a ¼ cup diced red onion (I substituted this for the shallot since I had it), 2 tablespoons of red wine vinegar, 1 tsp dill, 3 tablespoons of evoo, salt, and pepper. It was really good.