I’ve seen a lot of “what’s saving my life” type of articles floating around the internet this summer, so I thought I would play along. Here’s a look at what I’m feeling an immense amount of gratitude for these days:
Books: On January 1st, I set an arbitrary goal to read 50 books this year. I’m on book 32 at the moment and feel hopeful that I’ll hit my target. Some of my favourites: Educated; Girl, Wash Your Face; The Wedding Date; It Ends with Us; Beartown; An American Marriage; The Kiss Quotient.
Tissue: Ben leaves for University on Saturday. There really isn’t anything more to say about that other than this: who knew that successfully achieving a goal (loving, caring for and nurturing a child from infancy through to young adulthood before launching them into the next stage of life) could leave you so dang sad and heartbroken? Also, a PSA: if your toddler is a huge Buzz and Woody fan AND you have a child moving away to University in five days DO NOT watch Toy Story 3 this week. Just sayin’.
Orange Le Croix and Aperol: Most days I’m too tired or too lazy to make a proper Aperol spritz, so my weeknight cheat is to grab a large glass and fill it with ice, orange flavoured La Croix, and a generous splash of Aperol. I know “spritzing” is all the rage this summer, but I like to think of my variation as the one that worn out moms are drinking. During the day, I like to mix the aforementioned water with this tea, which I buy from Costco.
This Soundtrack: I know it’s from a Christmas movie – only three more months until they start airing again - but this is my favourite working/cooking/writing background music. It’s also perfect for a dinner party or when you’re having drinks with friends.
The Instant Pot: I know this electric pressure cooker has its critics, but I’m an unapologetic fan. Risotto in six to ten minutes? Perfect brown rice in less than 25? Soup that tastes as though it’s been simmering on the stove all day? A whole frozen chicken cooked in less than an hour? Call me crazy, but this machine has a permanent place in my kitchen and has made getting dinner on the table a cinch this summer, despite demanding jobs, a cranky toddler, and hungry/working teenagers.
What's saving your life these days? I'd love to hear.
Corn and Zucchini Risotto (Pressure Cooker Variation)
- 4 ½ cups water
- 2 cups fresh or frozen corn kernels, divided
- 3 tablespoons olive oil
- 1 medium zucchini, grated
- 2 cloves garlic, grated or pressed
- 1 medium onion, finely chopped
- 2 cups Arborio rice
- ½ cup white wine
- Generous pinch of salt
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese
1. Combine water and 1 cup corn in a blender and process until smooth, about 1 minute. Pour through a fine mesh sieve into a large glass measuring cup and discard the solids. If the liquid doesn’t measure 4 ½ cups, add additional water until it does. Set aside.
2. Pour the olive oil into the bottom of a pressure cooker and turn on the sauté function. When the oil is hot, add the grated zucchini and chopped onion, and sauté until the onion is soft and almost translucent, about 4 minutes. Add in the chopped garlic and sauté for an additional 30 seconds. If the pot seems too hot turn it off for a minute or so in order to avoid burning the vegetables.
3. Pour in the rice and stir continuously until it becomes translucent around the edges, about 2 minutes. Add the wine and salt, stir and cook until the liquid evaporates.
4. Add the corn stock and stir. Turn off the sauté function and turn on the manual setting. Set to high for six minutes and secure the lid in place. When the time is up, do a quick release. Remove the lid and set aside. The risotto will look soupy. Stir thoroughly and let it sit for one minute. Stir in remaining corn, butter and parmesan. Taste and season with extra salt, if desired. Serve at once.
Corn and Zucchini Risotto (Dutch Oven Variation)
- 4 ½ cups water
- 2 cups fresh or frozen corn kernels, divided
- 3 tablespoons olive oil
- 1 medium zucchini, grated
- 2 cloves garlic, grated or pressed
- 1 medium onion, finely chopped
- 1 cup Arborio rice
- ½ cup white wine
- Generous pinch of salt
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese
1. Combine water and 1 cup corn in a blender and process until smooth, about 1 minute. Pour through a fine mesh sieve into a large glass measuring cup and discard the solids. If the liquid doesn’t measure 4 ½ cups, add additional water until it does. Transfer to a pot and bring to a simmer over medium-high heat. Reduce heat to low.
2. Heat olive oil in a medium Dutch oven. Add zucchini and onion and cook, stirring often, until the onions are soft and translucent, 4 to 5 minutes. Add in the chopped garlic and sauté for an additional 30 seconds.
3. Pour in the rice and stir continuously until the rice becomes translucent around the edges, about 2 minutes. Add in the wine and salt, stir and cook until the liquid evaporates.
4. Stir in 2 cups of the corn stock, reduce heat to medium-low and cook, stirring often, until the broth is mostly absorbed. Add 1 cup of stock and cook, stirring often, for 5 minutes. Repeat with 1 more cup of corn stock. Remove from heat and stir in ½ cup stock, remaining corn, butter and Parmesan. Taste and season with extra salt, if desired. Serve at once.
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