We missed National Hot Dog Day Wednesday but made up for it last night with the latest recipe for our work in progress, the Cold Turkey Cookbook. It's Diced Dogs Risotto, served here with another new dish, Steamed Garden Greens.
Diced Dogs Risotto: Microwave two hot dogs,* slice into 1/4-inch coins and serve on a bed of Perfect Rice.**
*Microwaving dogs: No muss, no fuss, no doggy odor. No extra calories and no pans to wash, either. To prevent the dogs' exploding as they steam in their own juices within the oven, make diagonal slices in three rows around the circumference. For two servings use two Kayem Old Tyme Franks (made in Chelsea) or other favorite brand. Place 'em on a paper plate and microwave on high two minutes. We love the way they expand to make it seem like you're getting a whole lot more for your calorie "dollar" than you really are. Great served whole in a toasted hot dog bun or sliced and mixed with cooked rice (above) or Chelsea Baked Beans.
**Perfect Rice: Microwave 1/2 cup Uncle Ben's or other white rice in 1 1/3 cups fat-free chicken broth on high 5 minutes and then medium 20 minutes. Enough for two, with plenty left over for another meal.
Steamed Garden Greens: Wash and cut or break into bite-sized pieces a selection of fresh green veggies, steam 10-15 minutes till al dente, sprinkle with freshly-ground peppercorns and spritz with a squeeze or two of lemon juice. Featured in photo above: Asparagus, English cucumbers and leeks. They wouldn't have to be all green, of course. Just be sure to have a variety of veggies on hand, and use your imagination to create a plate of flavors and colors and textures that look good enough to eat.