Vegetable (or Shrimp) Paella

This is inspired by a recipe which appears in the issue of Vegetarian Times.  As usual, I chunked theirs out and just sort of used the cook times as guidelines.  I made this with vegetables, but it would also be great with shrimp in it, as it’s very similar in flavor to shrimp creole.  Just clean the shrimp and then toss it into the pot when the time remaining matches the cook time on the shrimp.  (Remember to turn it up temporarily and return it to a boil before reducing back to a simmer.)

Ingredients:
3 Tbs. extra virgin olive oil
1 head of fennel, diced fine
1 large leek, diced fine
3 cloves of garlic, pressed
1 bell pepper, diced
handful of green beans, diced
28 oz. can diced tomatoes
2 cups vegetable broth
2 zucchini, diced
1 tsp. salt
1/4 tsp. saffron threads, crumbled (or up to 1 tsp; I only had 1/4 tsp. on hand)
1 cup basmati rice
1 bunch of asparagus, diced

To make:
Preheat a dutch oven-style sauce pan over medium heat and add olive oil.

Saute the fennel and leeks for 3 minutes, until softened.

Add garlic and stir, saute 1 minute.

Add the bell pepper and green beans and saute another 2-3 minutes, stirring occasionally.

Add the zucchini, tomatoes & juice, vegetable broth, salt, and saffron.  Bring everything to a boil.

Rinse the rice and toss it into the pot.  Stir well and bring back to a boil.  Cover, reduce heat to medium-low to low and simmer 10 minutes.

Scatter the diced asparagus across the top of the pot contents, replace the cover and continue to simmer another 8 minutes.

Turn off the heat, let the pot rest 5 minutes, and enjoy. 🙂

Correction to Garlic-Herb Spread for burgers/sandwiches

I thought I made my Garlic-Herb burger spread with marjoram the first time I made it, because I usually have fresh marjoram in the house and almost never have fresh oregano.

For some reason, it was the other way around when I made the sauce, and I didn’t realize it until I went to make it again.  And then I forgot to change the recipe until tonight, when I made it a third time.  You could probably make it with marjoram, but it sure is tasty with oregano.  So that’s what the recipe says now.  Sorry!