Toasted beet risotto with lime

Beet Risotto

Holy smoke, I’m excited about this one. Here’s how it all went down…we recently saw the fascinating film Beats, Rhymes and Life about A Tribe Called Quest. I was going on and on about it, and my friend Luke told me that Japanther, a band I like a lot, had just released an album called Beets, Limes and Rice! First of all – what a good name for an album! Second of all, what a good combination of tastes! Sweet, earthy beets and bright tart limes? Genius! So I decided to make a risotto (that’s the rice part) with beets and limes. I like risotto, but after years of encountering risotto as The Vegetarian Option at restaurants, I’ve become slightly disenchanted with it. Making this beet risotto brought all the magic back! For one thing, it’s really pretty. It’s lovely and ruby colored. For another thing, risotto is fun to make. It’s almost therapeutic. It requires attention, but it’s not really demanding, it can’t all go wrong for you. Well, it could, but it’s not likely to. And for yet another thing, risotto can be sort of mushy (I’m sorry, risotto, but it’s true). Which is why I decided to top it with pistachios and serve it with baby arugula, to be mixed in at the last minute, so it wilts slightly but retains its texture and bite. And the goat cheese, beside being a pretty white addition to go with all the scarlet and green, adds a nice touch of tartness to mingle with the lime and offset the beety sweetness.

beets, limes, and rice

And as it happens I’m completely enamored of the Japanther album. Here’s a track called Porcupine.
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Kale, sweet potato & chickpea stew with cumin, paprika & lime

Kale :& chickpea stew

Kale is not one of those shy and retiring greens that wilts away to nothing at the first sign of attention. I admire that quality. The presence of kale in this dish is probably what makes it a stew rather than a soup. The kale retains its curly, assertive texture to make this thick and hearty. The sweet potato and golden raisins add a touch of sweetness, and the chickpeas – well, you can’t go wrong with chickpeas, can you? The broth of this stew is a lovely mixture of flavors…it’s the broth that transforms humble, potentially stodgy ingredients into something exciting to eat. Smoky paprika, earthy cumin, spicy red pepper, and bright, tart lime. We ate these with pumpkin popovers.

Here’s DJ Food with Stealin Stew

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