Butternut Squash Risotto

Bringing this out of the archives with some new notes & step by step images... Original post 10/07

 Now this is something worth learning.  Risotto.  A creamy impressive dish that can be made from pantry staples in less than 40 minutes and is restaurant worthy.  Arborio rice, onion, chicken stock, parmesan cheese.  That's  pretty much it.  Well, and some butter, of course.  
And did I mention pretty easy?  Beginner friendly recipe and impressive.  If you have the time, it's perfect to do while doing other things like shopping online, talking on the phone.. doing a puzzle with a 3 year old.  It needs a watchful eye, but you don't need to stand over it, especially once you have the pace/heat set.  Cooked slowly with a lot of stirring.. the rice turns creamy and into one of the best comfort foods that will become a favorite.  Mac & Cheese has nothing on this.  And I love mac & cheese.  
Risotto makes a lovely side or as I like it.. on it's own as a main course.  Serve with a toasted, crusty bread, a side salad and lovely glass of wine.. of course.  This recipe will make 6 dinner portions. 
This risotto recipe is with butternut squash.. because it's fall and it's delicious.  duh.   But you can add whatever you have on hand.  The squash gets stirred in at the last moment.. so, just omit it and add what you like.  Saute´d mushrooms..  Peas with mint.. Shrimp & asparagus with some lemon zest... the options are endless.  But start with this recipe and learn the technique and go from there.. 

Butternut Squash Risotto 

    •    2 c. butternut squash, steamed & mashed
 
    •    6 c. chicken stock (or you can use vegetable broth)

    •    2 T. olive oil + 1 T. butter
    •    1 large onion, chopped
    •    2 c. Arborio rice
    •    1 t. fresh rosemary, minced fine

    •    1 T. fresh thyme (leaves removed from stems)
    •    1/2 c. dry white wine
    •    3 T. butter
    •    1/2 c. grated Parmesan cheese
    •    Salt and freshly ground pepper, to taste



In a saucepan set up with a steamer compartment, steam butternut squash.  (simply cut up squash in large chunks, peel with peeler or steam with skin on, done when tender.  Cool, remove skin and mash.  Set aside.)
In another saucepan, bring stock just to a simmer and maintain over low heat to keep hot.

In a large saucepan over medium heat, warm the olive oil and butter. Add the onions and saute till translucent (do not brown).  Add rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes.
Stir in the herbs.  Add the wine and stir about a minute until alcohol burns off.

Add the hot stock, one ladle at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.  If it cooks too quickly and almost crusting on the bottom.. turn it down (!!!) you want it to slowly absorb, stirring often.. to get to the perfect creamy texture.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add the butternut squash. Taste for seasoning. Let stand for 2 minutes. Serve immediately.

Serves 6 (dinner portion)

Peeling butternut squash is easiest with a sharp peeler.

If you are having trouble, leave the skin on and remove after steaming.

.

 Remove seeds & membrane...  cut into large chunks (about 1.5")

 Steam til fork tender.  Mash roughly with a fork. (remove skins, if you steamed with them on)

Saute onions til translucent. Don't brown.

 Arborio rice & fresh herbs work best here.

 

 Adding herbs & stock is hot and ready with a ladle.

  

 Once rice is translucent with a white dot at center, add the wine and cook for a minute.

The alcohol will burn off but the wine will impart a depth of flavor & contrast.

 

Now begin adding the broth, one ladle full at a time.

Don't rush it. If your rice is browning or sticking at bottom.. you have the heat to high.

Low & slow.. take your time.  This is the comfort part of cooking.

You can see here the rice is still got a way to go.  This is how it should look right after a ladle of broth is added. Rice is swimming in the broth and will slowly absorb it.

 Here it is about 1/2 way there.  You can see it is plumping & absorbing the broth.

 About 3/4 of the way... keep going.  Don't be tempted to rush it at this point.

 

 Final ladle in.  How do you know?  Taste it.  The rice should have a slight bite, we are not looking for mush here.. firm but creamy and no hard center.  Sometimes the rice needs another ladle or more of stock and sometimes you might have some left over.  You will only know by tasting!!

Once the rice is al dente, fold in the 3 T. of butter.  Add the parmesan cheese and fold in the squash (or other ingredients) and S+P to taste.

Perfection.  See how you can see the rice is still whole, not mush, bits of onion and squash. Identifiable.  This is what we are aiming for.  The dish is beyond creamy.  Comfort food at it's best right here.

 

Super charged health boost drink

Came across this recipe in a book called Super Foods, a book I am so glad I picked up.  Full of simple and easy recipes to get going with some super foods in your daily life.  There are several recipes I look forward to making my own practice. 

This drink sounded super healthy and reading the ingredients, I was excited and leery.  Excited knowing that each ingredient is soo good for an immune boost, all having properties of natural antibiotics but skeptical that I probably wouldn't enjoy it. 

Easy enough to make and all ingredients are always in my kitchen.. Lemon, grated ginger, apple cider vinegar, honey and garlic..  in minutes the drink was ready to go.  And much to my surprise, the fresh ginger and lemon really helped with the raw garlic in the drink.  I mean, you can definitely taste it but it wasn't bad at all.  It actually tasted good.  And knowing that each of these ingredients are clutch to boosting your immune system, detoxing and can easily be used as an antibiotic alternative.. that's pretty exciting to me. I imagine coming down with a cold or sore throat.. this is the ultimate throat soother.  Not excited for cold/flu season, but with this at the ready... I feel prepared.  

 Ingredient roundup.. 
2t. grated ginger +1 clove of garlic, smashed + 1 T. apple cider vinegar + juice of 1/2 lemon

Combine all ingredients in pot or teapot.. 

Pour in 1 cup or 1 of boiling filtered water.  Let steep, til cool enough to drink.

Add sweetener of choice.. I love raw honey, especially with the ginger & lemon. 

Strain into a cup and enjoy. Best while hot!

Here's to your health!

BEAT THE FLU with this healthy immune boost drink! 

2 teaspoons grated ginger 

+ 1 clove of garlic, smashed 

+ 1 Tablespoon apple cider vinegar 

+ juice of 1/2 lemon 

+ 1 cup boiling water 

+ raw honey, to taste 

let steep til cool enough to drink, but note.. easiest to drink when hot!

Tip.. I always have a hunk of fresh ginger in a baggie in the freezer.  When I need it.. I use my rasp or grater and grate it (skin and all) while frozen, as much as I need and then pop the rest back in the freezer for next time.  It works well and you get that fresh ginger taste and nutrients.  Don't try and defrost the ginger and use, it will become a mushy water substance that doesn't work real well. But frozen and grated.. for a stir fry or whatever.. this technique works well.  

Updated 11/13 -- My newest addition to this drink... grated Turmeric.  (anti-inflammatory) makes it bright yellow but it's a health thing! 

Pumpkin Hot Breakfast Cereal

'Tis pumpkin season and I love it... looove it.  Can't get enough of it.  Canned pumpkin swirled into the hot cereal along with some spices.. maple for a bit of sweetness.. a touch of cream and Voila.. the perfect fall breakfast for those chilly mornings.   The pumpkin makes it substantial and delicious.

And beyond delicious,  it is one of those foods that is rich with nutritious benefits, loaded with anti-oxidants & beta-caroten.. you can tell this by it's colour.  This is an easy and delicious way to introduce more into your diet in minutes.

Pumpkin Hot Wheat Cereal

Make Farina/Hot Wheat Cereal (2 portion) according to package directions adding in 1/3 c. water more than stated.  Malt-o-meal, Cream of Wheat.. or Trader Joe's Hot Wheat Cereal is what I prefer.  No worries about GMO's there.     

After cereal is almost done... stir in 3/4 to 1 cup of canned pumpkin.

 Cook til warmed.

 Add a good sprinkle of cinnamon or pumpkin pie spice and 1 T. maple syrup.  If cereal is thicker than you like, add some hot water to thin to desired consistency.

 Serve warm with a touch of milk or cream.  (We used coconut milk and YUM!)

  

Tuna Noodle (& Veggie) Casserole

Love, love, love comfort food when the weather changes to fall.  Wait for it all summer long.  Tuna noodle casserole was always a fav but having more of a healthy conscience.. it needed a major update.  Made this way, it comes out way better with a white sauce base and plenty of fresh sauted veggies.  No killer (literally) canned soups here.  Just good, whole  ingredients that will actually decrease your risk of cancers and other nasties rather than increase them.   

But don't think that by healthy.. you will skimp on taste and all around deliciousness.. this is not low-cal.. it simply is whole food ingredients that combine to make a comfort food at it's best meal.  Loaded with 4 cups of sauted mushrooms, onions, celery and peas... After that it varies, depending on what's on hand and fresh..zucchini, broccoli, spinach, butternut squash.. but today in this casserole I added fresh chopped broccoli and shredded carrots. 

Mushrooms have been on my radar lately.  Read this article here and this one there. And that is just two. 

Ordinary white button mushrooms are used to treat cancer and metabolic disease at the City of Hope Hospital in Los Angeles. Lion's Mane mushroom, available in growing kits, supplements, and growing wild in the US, is proving an effective treatment for dementia and Alzheimer's Disease. Shiitake mushrooms contain no natural Vitamin D2, but when exposed to sunlight with the gills down develop 11,000 IU/100g, with the gills up: 46,000 IU/100g.
These were only a few of the discoveries and research reports on nutritional and medicinal properties of mushrooms presented at the ISMS Conference in Beijing, August 26-30.

Now I am trying to incorporate some mushrooms each day into our diet.  This recipe makes that easy.  This is a great dish to bring to someone who is a bit under the weather.

Tuna Noodle Casserole 

2-3 T. unsalted butter

1-2 medium to large onions, finely chopped
2-3 stalks of celery, chopped
16 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 t. soy sauce
1/4 c. White Wine (a dry chardonnay is perfect here)
1 package frozen peas

1 c. fresh broccoli florets, chopped

1 c. shredded carrots (large shred on the cuisinart or box grater works well here)
 

3 T. butter

1/4 c. all-purpose flour
2 c. low-sodium chicken broth
1 c. whole milk (or 2%.. just not fat free)
2 t. fresh lemon juice
1/4 t. salt

fresh cracked pepper
 

2 (6-oz) canned tuna in olive oil, drained
 

8 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups) or fusilli
 

1 1/2 c. coarse fresh bread crumbs (from 3 slices firm sandwich bread)
large handful of fresh parsley, chopped 

1 T. Lemon zest

4 oz coarsely grated Cheddar (1 cup)
1 T. olive oil
 

1.  Preheat oven to 375º  Butter a shallow 2 quart baking dish, set aside. 

2.  Cook noodles according to package directions, drain and toss with enough olive oil, so they don't stick together in a mass.  Set aside til ready.

3.  Meanwhile, in a heavy-bottomed large sauté pan over med-high heat, melt butter.  Add onions and celery and sauté til tender. (about 5 min.)

4.  Add mushrooms and saute a couple minutes til they give off liquid. (about 2-3 min.)

5.  Stir in soy sauce and chardonnay, stirring and cook til evaporated. (about 1-2 min.)  

6.  Stir in frozen peas, broccoli and carrots. (and any other veggies if you are adding them) Set aside.  

7.  In another sauce pan, melt 3 T. butter and whisk in flour to make a roux. Whisking, let cook for 2 minutes.   Add broth slowly, constantly whisking.  Add milk and whisk til smooth, let simmer about 5 minutes til thickened.  

8.  Pour sauce over vegetable mixture, stir in lemon juice, salt and pepper.  Flake tuna in and 2 T. fresh chopped parsley. 

9.  Pour into casserole dish. 

10.  In a small bowl, combine bread crumbs, parsley, lemon zest, cheddar cheese and olive oil.  Sprinkle over top.  

11. Bake for 20-30 minutes til toasty brown and casserole is bubbly.    

Find: Vintage in the bathroom

I love to live with vintage.  A modern house with a piece here or there, just does me fine.  I also like to collect random pieces, that I don't need.. don't have a match or are given as a gift.  The bathroom is a perfect place to house a piece or two.. a glimpse of vintage or an antique that is put to task in a daily ritual.. just makes me happy. 

the busy counter with vintage at work

Blue Ball jars.. love the colour and I love to collect them when I see them.  Used mostly in the kitchen for food storage and dry goods.  But when I want a splash of that serene blue that evokes "spa" in the bathroom.. one on the counter filled with q-tips works just perfectly.  
And odd antique teacup trimmed with gold that has a sweet little blue bird that captured my heart at an antique shop.. is a must in the medicine cabinet holding hair pins or elastics, contact containers, little tubes of potion.. or like here, sitting sweet holding a weeks worth of cotton balls to remove mascara at bedtime.  Another great item to pick up at antique shops is egg cups.  Not used too often anymore, but beautiful and perfect for medicine cabinets to hold bobby pins and such. Love opening the cabinet and seeing some beautiful random vintage china or glass finds.

vintage Ball jars are the perfect serene blue ideal for q-tips

and the teacup by Royal Grafton holds cotton swabs

This little tray was a gift from a dear friend.  I have no space and wondered where I could enjoy it daily. Holding my daily facial regime containers, I enjoy seeing it every day. The gold in it goes well with my random teacup with the gold rim. The glass is vintage, too.  Not sure what or where from .. looks like an airliner emblem, but I don't know.  However, it is a great size and fits my tray! 

a vintage hand painted dish R S Germany 

put to task of keep the counter tidy

The burlesque bustier vase was a find from a friend who was getting rid of some vintage pieces that she had no use for.  Rescued from a trip to the goodwill.. I was happy to have this sexy little vase become the perfect alternative for the cup that housed my make-up brushes.  She's bringing sexy back.. to my bathroom.  

Bustier Vase Mid Century ceramics hand painted by Jeanine

And don't forget a clock.  I think one of the most crucial items to have in the bathroom so no panic sets in at anytime to the tune of "Oh my God, what time is it?!"  Panic is never good in the bathroom.. remember serenity and calm.. is what we are aiming for.  Classic Westclox are a find and I pick them up whenever I see them.  The tick-tock.. is a throw back to days before everything got all digital.. and somehow works as a reminder to slow down, take your time. 

vintage Westclox is a polite reminder to be on time, which I need desperately 

So, I encourage you.. use your vintage.  Especially for these everyday remedies.  Makes life more beautiful and isn't that what it's all about?