Blistered Tomatoes with Creamy Polenta

I am reeling from the death of one of my cats.  He got sick over the weekend while I was in New Orleans.   My brother in law took him to the animal hospital, who said it was just his hyperthyroidism, and gave him two shots.  He seemed just fine when we got back home.  He gave us two happy days and then Wed was in so much pain that we had to put him down.  Crookers was a extremely smart cat and was like a puppy in a cat's body.  He was an alley cat when we had gotten him and was called Crookie (or Crookers) because he had a crooked neck from a previous incident.  They estimated that he was 3 years old when we got him but with the symptoms that he had 7 years later we think that he was older when we got him.  I had gone through putting a cat down before, 2 years ago, but this one was very sudden and unexpected.  I miss him a lot and the house is so quiet now.   Little kitty has spent the last two days sleeping all day in my bed and Epona keeps looking for him and hiding under the table.

Crookers the night before he passed.  

I will write more about my New Orleans Trip some other time, but I am glad to be back home where I can be a gluten free vegetarian.  Both seemed almost impossible (vegetarian more than GF) in New Orleans.  My first meal home, especially dealing with the death of Crookers, was easy and comforting.

Blistered Tomatoes with Creamy Polenta

Ingredients
2 cups of cherry tomatoes
3 cloves of garlic minced
5 cups of vegetable broth
1 cup fine ground cornmeal
2 Tbs olive oil
Handful of torn Italian basil
Salt and pepper to taste

Boil the vegetable broth in a pot.  Sprinkle in the cornmeal, whisk constantly.  Lower heat to medium and continue to stir every few minutes until thickened.  This can take 20 - 40 minutes.  Add salt and pepper to taste.

While polenta is cooking, heat olive oil in a large pan on high.  Add garlic and stir for 30 minutes.  Add whole tomatoes and agitate them by shaking skillet back an forth for around 5 minutes.  You will see the tomatoes begin to blister and pick up some color.  Turn off heat, mix in torn basil and salt and pepper to taste.  Serve on top of polenta and add parmesan cheese.

Lemon Risotto and Artichoke Risotto

I'm still killing myself here.  I spent 4 hours at the library last night grading papers and inputting grades and I still have to do my IEP report cards.  The same night most of the teachers I work with went to one of our administrator's house for a jewelry party.  Although I did not want to go I get frustrated because I do not understand when they get all of their work done.  I realize that many people just make up things or do not put in a lot of effort, I just can't do that.  So I guess that is why I spend so much time working on work...

Risotto is definitely one of my favorite dishes, especially after I became gluten free.  It is so versatile.  I have made two different versions in the past two months and they are both great dishes.  However, I wish someone would teach me to cook risotto quickly.  In all of the recipes it says that it should only take 35 minutes.  However, I cook it exactly as they say and it always takes an hour or more!

Lemon Risotto 

Adapted to Lemon Risotto

  

Ingredients
2 cups of arborio rice
6 cups of chicken broth or water if you are vegetarian
1 1/2 Tbs olive oil
1 small onion, finely chopped
1/2 cup dry white wine
3 Tbs of lemon juice
4 tsp of finely grated lemon peel
2 Tbs of freshly chopped basil
salt and pepper
Parmesan cheese (if you want vegan, it still tastes good without)

Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Stir in lemon juice, lemon peel, basil, and Parmesan cheese.  1 cup of cheese is recommended, I like doing it to taste. Add more lemon juice or lemon peel if you like it really lemony.  Then add salt and pepper to taste.      

Artichoke Risotto

Ingredients

6 cups of vegetable broth

2 cups of arborio rice 

1 Tbs of olive oil

1 small onion, chopped

1/2 cup of dry white wine

1 15 oz can of artichoke hearts

2 cloves of garlic, minced

1 Tbs fresh thyme, chopped

Grated Parmesan cheese (if you are vegan, you can go without the Parmesan cheese) 

salt and pepper to taste

For the artichokes:  Drain the can of artichoke hearts and chop coarsely. Add a Tbs of olive oil in a pan on medium heat.  Add artichokes and garlic and saute for 2 to 3 minutes.  Take off heat.  

For the risotto:  Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Add the artichokes, thyme, and Parmesan cheese.  Its recommended to add 1 cup.  Add the salt and pepper to taste.