#SundaySupper Fruit Salad in an Orange Cup

“Knock, Knock” “Who’s there?” “Banana.” “Banana who?” …. “Knock, knock” “Who’s there?” “Banana.” “Banana who?” …. “Knock, Knock” “Who’s there?” “Orange.” “Orange who?” “ORANGE you glad I didn’t say banana!” A little childish humor to help start our #SundaySupper theme, … Continue reading

Moroccan Risotto with Sweet Potato and Chickpeas

When I first started to write this recipe, I wanted to make a soup however as I added ingredients, it just made sense to make a risotto! Let’s just do a run down of risotto 101: Risotto is a class of Italian dishes, usually served first, prior to the main meal. It is a rice dish cooked in a broth (vegetable, chicken, fish etc.) until it has a nice and creamy consistency. It’s sooo yummy!

I have a love for different ethnic cuisines. Some of my favorites include: Indian, (amazing!), Thai and of course, Moroccan. I decided to go with Moroccan inspired flavors for this dish. This meal bursts with different levels of bold flavors, yet has a smooth, creamy consistency and is absolutely delicious! Well worth making again and again! From my family to yours – Enjoy!

Ingredients:

2 Tbs. butter

1 onion, chopped

2 cloves garlic, minced

1 sweet potato: peeled, chopped into 1″ pieces

1 carrot: peeled, cut into rounds

1 rib of celery: rinsed, cut horizontally then into small pieces vertically

32 oz. chicken broth (or vegetable broth, any kind you like)

1 cup Arborio Rice

15 oz. can chickpeas: drained and rinsed

14.5 oz can diced tomatoes, (preferably Hunt’s Oregano and Rosemary)

1 tsp. cumin

1 tsp. red curry powder

1/8 tsp. cinnamon

pinch of paprika

salt and pepper

cilantro for garnish

Let’s get a cookin’!

Recipe:

1. Prep your vegetables first

2. Place butter in a large pot and over medium low to medium heat saute onion, sweet potato, carrot, celery and garlic for about ten minutes until tender. (I add a pinch of salt here)

3. Add spices to vegetables, stirring for a minute.

4. Add a little bit of broth, scrapping up any brown bits on the bottom of the pan (major flavor!) Then add the rest of the broth a little bit at a time until all used.

5. Stir in canned tomatoes and rice. Bring to a boil. Once at boil, reduce heat to low and simmer, covered, for thirty minutes.

6. Stir occasionally.

7. Add chickpeas for 5 minutes until heated through.

8. Serve with cilantro for garnish.

This is one risotto that is packed with flavor and will give you a delicious party in your mouth!