Tomato Chutney Risotto

Tomato Chutney Risotto
adapted from Pham Fatale

Ingredients:
4 Tbs. olive oil
2 cloves garlic, minced
1 leek (green-part only), thinly sliced
2 cups long-grained rice
4 cups vegetable stock, warm
1 cup tomato chutney (recipe here)
1 Tbs. sun-dried tomatoes packed in oil, chopped
1 Tbs. curly parsley leaves, chopped

Instructions:
1. In a pot, heat oil on medium-high heat, and saute until golden (30 secs). Add leeks and stir until light golden. Add rice, completely coat all grains in oil.
2. Add 2 cups vegetable stock, and bring to a boil, stirring constantly. Then change to medium-low heat cover, and cook for 10 minutes.
3. Add 2/3 cups chutney and the remaining 2 cups of stock. Cover, and simmer for another 25 minutes.
4. Add the remaining 1/3 cup of chutney, adjust seasoning with salt and pepper, garnish with sun-dried tomatoes, and let sit for 5 minutes. Garnish with parsley before serving.

Curried Deviled Eggs

Many kinds of delicious. Definitely an improvement on a classic.

Curried Deviled Eggs
from Cup of Sugar/Pinch of Salt

Ingredients:
6 hard-boiled eggs, peeled and cut length-wise
1/3 cup Mayonnaise
2 Tbs. dijon mustard
2 tsp curry powder
pepper
tomato chutney (recipe here)

Instructions:
1. Gently remove the cooked egg yolks and place in a mixing bowl. Mash with the backside of a fork until no large lumps remain.
2. Combine mayonnaise, mustard, curry powder, and pepper in the bowl, and mash the ingredients together with the back of the fork until even consistency.
3. Spoon the filling back into the egg white shells until all the mixture is used up.
4. Garnish each egg with a generous dollop of chutney, and serve.