Vegetable Risotto, Kale and Mashed Potatoes, Vegetable and Polenta Casserole

Vegetable Risotto

  • 1 cup long grain rice
  • 2 cups sliced mushrooms
  • ½ cup chopped onion
  • 2 cloves minced garlic
  • 3 cups chicken broth
  • ¾ cups broccoli pieces
  • ¾ cup diced, seeded tomato
  • ¼ cup shredded carrots
  • 1 cup shredded Fontina cheese
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. olive oil
  • 3 Tbsp. chopped fresh parsley

Heat the olive oil in a large skillet over medium heat and cook the mushrooms, onion and garlic in the hot oil until tender, but not brown. Stir in the rice and cook and stir for about 5 minutes. In another saucepan bring the chicken broth to a boil, reduce heat and simmer. Slowly add 1 cup of the heated broth to the rice mixture, stirring constantly. Continue to cook and stir until all liquid is absorbed. Add ½ cup of broth and the broccoli to the rice mixture while continuing to stir constantly.

Continue to cook and stir until all liquid is absorbed. Add another ½ cup of broth to the rice mixture and cook and stir until this liquid is also absorbed. Then add another ½ cup of the broth and again cook and stir until the liquid is absorbed. Stir in the tomatoes, carrots and the last ½ cup of broth and cook and stir until rice is creamy. Stir in the Fontina cheese and the Parmesan cheese, garnish with the fresh parsley and serve.

Kale and Mashed Potatoes

  • 5 cups of potatoes quartered
  • 6 cups chopped kale
  • 1 ½ Tbsp. butter or margarine
  • ½ cup milk
  • Salt and pepper to taste

Scrub the potatoes and cut into quarters. (You can either peel the potatoes or leave the skin on the potato, whichever you prefer.) Place the potatoes in a pot of boiling water with a pinch of salt and cook until soft, about 15 minutes. Place about 2 quarts of water in another saucepan with a dash of salt and bring the water to a boil. Add the kale to the boiling water and boil for 5 minutes.

Drain the cooked potatoes, retaining some of the liquid in case it is needed, and drain the cooked kale. In the larger pot combine the potatoes with the milk, butter or margarine and mash. Add salt and pepper to taste. Combine the mashed potatoes and cooked kale and stir to combine. If mixture is too thick add a little of the reserved potato water. Discard unused potato liquid.

Vegetable and Polenta Casserole

  • 1 16 oz. tube polenta
  • 1 small eggplant
  • 1 cup shredded mozzarella cheese
  • 1 16 oz. can black beans
  • 1 15 oz. can kidney beans
  • 1 10 oz. can whole kernel corn
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • ½ cup chopped fresh mushrooms
  • 1 1.27 oz. packet dry fajita seasoning
  • 1 8 oz. jar salsa
  • 1/3 cup sliced black olives

Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray. Cut the polenta into ½ inch slices. Peel and cut the eggplant into cubes. Rinse and drain the black beans and kidney beans. Drain the corn. Heat the olive oil in a skillet over medium heat and cook and stir the onion, green pepper, eggplant and mushrooms until they are soft. Stir in the fajita seasoning.

Place the polenta in the bottom of the prepared baking dish. Evenly spread the beans and corn over the polenta. Spread the onion mixture over the beans. Top the casserole dish with the salsa, mozzarella cheese and black olives. Bake in preheated oven for about 20 minutes or until heated through.