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Steaming

Sun Dried Tomato Hummus

January 10, 2010 by Charles 6 Comments

Try as I might, I’m slow in the kitchen.  For me, prep times are not so much the letter of the law, as they are guidelines, or helpful recommendations.  A ten-minute prep time is, before I know it, the better part of a half-hour.  Where the prep time is an hour or more, I remember to set aside my morning or afternoon.

For that reason, I’m always looking for a quicker way of doing things.  A way to save time without necessarily cutting corners or sacrificing in taste or flavor.  But sometimes, the slow way is the only way.

The first time I made this hummus, I cooked the garbanzo beans for over an hour, before processing them.  And the hummus was fantastic!  The second time around, I decided to see if I couldn’t save myself 90 minutes of cooking.  I could not.  The uncooked garbanzo beans produced a hummus with a granular and fibrous taste.  It was not to be.  Sometimes, it seems, the slow way…

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Filed Under: Appetizers Tagged With: Chickpeas, Dip, Mediterranean, Middle Eastern, Steaming

Mushroom and Asparagus Risotto

September 23, 2009 by Charles 2 Comments

Asparagus and Mushroom Risotto

Risotto is one of those perfect dishes with which to experiment.  From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it.  At the same time, it’s creamy color and texture make colors and crunch a welcome addition.  Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms.  Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!

Mushroom and Asparagus Risotto

Having recently made roasted asparagus, I decided…

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Filed Under: Entrees, Sides Tagged With: Asparagus, Grains, Rice, Risotto, Steaming, Vegetables, Vegetarian

Curried Couscous

June 28, 2009 by Charles 2 Comments

Curried Couscous

Making the perfect couscous is kind of like doing laundry.  It requires washing, drying, steaming, and sorting.  Just boiling a pot of water is not going to cut it.  The same way wrinkled sweat pants don’t quite compare with creased slacks, instant couscous has nothing on old-fashioned Moroccan-style couscous.

And just as dressing well takes effort, so does making the perfect couscous.  But if you have the time, it is well worth the effort.  You will need …

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Filed Under: Sides Tagged With: Couscous, Grains, Ina Garten, Middle Eastern, Steaming

Rice Pudding

April 23, 2009 by Charles 3 Comments

Between Three-Cheese Risotto and the subsequent Suppli al Telefono, I seem to have rice on the brain.  Naturally, I decided to make rice pudding with the little remaining rice I still had.

The beauty of this recipe rests in its simplicity.  It’s six ingredients, one saucepan, and one stirring spoon.  I use 1% milk and it remains delicious.  If I have if after dinner, I can call it dessert.  But with two cups of low-fat milk and a few servings of rice, I can also have it when I wake up, and call it breakfast.

1rice-pudding1

I really recommend using…

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Filed Under: Desserts Tagged With: Favorites, Rice, Steaming, Vanilla

Three-Cheese Risotto

April 15, 2009 by Charles 4 Comments

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Having a food blog doesn’t stop me from asking silly food questions.

On a recent trip to the grocery store, I could not find the risotto.  After several minutes of scrounging around the different rice and grain shelves, I decided to solicit help.  As I explained to the store clerk, I was making three-cheese risotto, and all that was left on my list was what the recipe referred to as “risotto rice.”  He kindly pointed me to arborio rice.

three-cheese-risotto-collage

Risotto, I learned, does not refer to an ingredient, but rather to a dish.

The key to risotto…

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Filed Under: Entrees, Sides Tagged With: Cheese, Grains, Italian, Rice, Risotto, Steaming, Vegetarian

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