Butternut Squash Risotto with bacon and Sage

This stuff is amazing.  Could be a main dish, but mostly I make it as a filling side dish when we have fish for dinner.  I love it so much that I'm bringing it to Thanksgiving dinner this year.  I like extra sage.  Another Fine Cooking recipe. 

Butternut Squash Risotto with bacon and sage

1 qt. homemade or low-salt chicken broth; more as needed   
1/2 cup dry white wine
2 Tbs. olive oil
10 large fresh sage leaves
4 slices bacon, cut crosswise into thirds
2 medium shallots, minced (about 1/4 cup)
2 cups 1/4-inch-diced butternut squash
1-1/2 cups arborio or other risotto rice, such as carnaroli or vialone nano
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper

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Combine the chicken broth and wine in a small saucepan and set over medium heat. In a medium (3-qt.) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total. Don’t brown. With a fork, transfer to a plate lined with paper towels to drain. Put the bacon in the saucepan and cook, stirring occasionally, until nicely browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage.

Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute. Add the squash and rice and cook, stirring, for 1 minute. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Add another ladleful of broth and continue cooking, stirring, and adding more ladlefuls of broth as the previous additions are absorbed, until the rice is tender with just a slightly toothsome quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. The broth mixture needn’t be boiling; it should just be hot. If you use all the broth and wine before the rice gets tender, use more broth but not more wine.

Set aside the nicest looking sage leaves as a garnish (1 leaf per serving). Crumble half of the bacon and the remaining sage leaves into the risotto. Stir in the Parmigiano. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf.

Catalan Mushrooms

Mushrooms are great for the immune system.  I like that these can be made as a side dish and leftovers used throughout the week to add to eggs, pizza, etc.


Catalan Mushrooms from Fine Cooking

1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered
1/4 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt

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Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minutes. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minutes. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.

Salsa

Made this easy salsa using tomatoes from Papa's garden.  So good!

whole tomatoes
handful of cilantro
1-2 garlic cloves
1 jalapeno
1 lime
1/2 red onion

Cut an x in the bottom of each tomato, place into boiling water for 1-2 minutes, then into an ice bath.  Remove skin and roughly chop, discarding any seeds and liquids.  Finely chop jalapeno, red onion and cilantro.  Add all to food processor or blender, add 1 or 2 garlic cloves pasted and juice of 1 lime.  Process for a few seconds.

Favorite greek salad

The base salad is from the keeper of the home website.  My kids will actually eat this salad since it doesn't have lettuce!  The Greek dressing is from Allrecipes website.

Favorite Greek Salad

 

1 English cucumber
3-4 tomatoes (this totally depends on the type- Roma, small or large, etc.)
1/4 large red onion (maybe 1/2 a small one?)
1-2 red peppers (again, depending how big they are)
Dice all veggies. I like mine in about 1 inch cubes- it's a nice size.
Add pitted green (Kalamata are great) deli olives (fresh, not canned!), chopped into smaller pieces. Then add as much feta cheese as it takes to mix it well throughout the salad, without scrimping.

Dressing:
1/2 cup olive oil
2/3 cup red wine vinegar
1 tsp Dijon mustard
1 1/4 tsp garlic powder
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
1 tsp pepper
1 tsp salt
1 tsp onion powder

You can just whisk all the ingredients together and serve, but the dressing will separate very quickly.  I like to put the vinegar, mustard, onion and garlic powders, S&P in a food processor.  With the processor running add the olive oil in a slow drizzle.  Stir in the dried herbs.  This way emulsifies the dressing and will keep it from separating.

Cilantro Lime Quinoa

Made this twice in the last week it was so good!  Make half recipe for just our family as it makes a lot.  Easy and make ahead.

Lime-Cilantro Quinoa Salad

Ingredients

Salad

• 3 cups cooked quinoa (1 cup dry)
• ¾ cup dried fruit – we used raisins, golden raisins, and chopped dried apricots
• ¼ pine nuts, toasted
• ¼ cup cilantro, chopped
• 1 green bell pepper

Dressing

• ¼ cup lime juice
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• Pinch of salt

Directions

1. Mix all salad ingredients together in a large bowl.
2. In a separate, smaller bowl whisk together all dressing ingredients.
3. Pour the dressing over the salad and mix thoroughly.
4. Can be stored in an air tight container in the fridge.

Yield: 6 – 8 servings


**  To cook quiona:  rinse well, 1 cup quinoa and 2 cups water or broth simmer for 15 mins.

Oven roasted potatoes

My husbands favorite - sometimes they are gobbled up before we even get to the table!  Healthy fries :)

2 large organic russet potatoes
   or a pound or so of the small red potatoes
olive oil to coat
salt & pepper


Cut potatoes into small wedges.  Place in a single layer on a shallow baking sheet.  Toss with oil and sprinkle with salt & pepper.  Roast at 425 or so for about 30-40 minutes, turning halfway.  Try to get up under the potatoes to turn them, or else they tear apart and you will lose the delicious browning.  I have a flexible, thin metal spatula that works great.

Roasted root veggies

Doesn't sound very fancy or delicious, but dice them small and they are good enough to be a colorful side dish for Christmas dinner! (which is what I made them for)

3 Parsnips, diced small
1 rutabega, diced small
2 sweet potatoes, diced small
4 carrots, diced small
   (you could add any other root vegetable, diced small.  can't wait to try celery root!)
  
Mix, drizzle with olive oil, salt, and pepper.  Arrange in a flat layer on a shallow roasting pan and put in a 375 degree oven for around 30 minutes, until tender and starting to brown a little.

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A little note about the shallow roasting pan.  If you don't have one, get one!  I use mine several times a week - throw basically any type of vegetable on there with a little olive oil and S&P, heat the oven to about 400 and in anywhere from 10 to 40 minutes (depending on what vegetable and what size chunks you use) you have an easy and DELICIOUS veggie side dish.  I got mine for $10 from a restaurant supply store.  The ones at regular retail stores warp and get this sticky yellowish gunk on them that is impossible to get off.  Get you a good one and it might become your most used pan too :)

Green Goddess Potato Salad

Over the next few days I'm going to post some of the recipes I used over the Christmas holiday.  This first is a potato salad recipe I got at a Foxfire cooking class.  I don't usually like potato salad, especially the traditional kind with eggs and pickles, but this recipe is good even if you're not a big potato fan.  And it can be made ahead. 

2.5 lbs Red bliss potatoes (or a mix of small red and white)

1/2 cup   mayo
1/2 cup   sour cream
1/2 cup   scallions, green and white parts, finely chopped
1/2 cup   flat leaf parsley, finely chopped
2 Tbs      fresh tarragon, finely chopped
1/2 tsp    anchovy paste (or 2 anchovy fillets, minced)
1 Tbs      white wine vinegar or champagne
1 Tbs      lime juice
1 tsp       salt
1/2 tsp    fresh ground pepper

In a large stock pot, cook potatoes in salted water until just fork tender.  Drain and allow to cool enough to handle.

Meanwhile, mix together all other ingredients and set aside.

Peel the potatoes while still warm and cut into medium sized pieces.  Add the dressing and toss well.  Allow the potato salad to sit and rest.  While cooling the salad will absorb the dressing.  Mix again later and taste for proper seasoning.  Serve at room temperature or cover and refrigerate for up to 2 days before serving.

Sauteed zucchini

Saving my most recent favorite for the last post today, sauteed zucchini.  Who knew zucchini could be so delicious!?  Heidi at 101 cookbooks comes up with the best flavor combinations ever - these were SO good.  I'm adding dill to my garden list next year so I can make this often when the zucchini is overflowing. Get as much browning as you can, that is the best part!

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copied from here

Sautéed Zucchini 

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
Serves 2 - 4.
Prep time: 5 min - Cook time: 15 min

Acorn squash

In an effort to add variety to the vegetables we are eating, I tried acorn squash.  It was good!


Preheat oven to 400.  Mix 1 Tbs softened butter with 2 Tbs brown sugar and 2 tsp. maple syrup.  Slice acorn squash in half around the equator and scoop out seeds.  Place on baking dish, cut side up, and brush with butter mixture.  Add 1/4 inch water to the bottom of the pan and bake for about an hour until the squash is very soft and the tops are browned.

Cranberry Sauce

I only make this on special occasions as it has a good bit of sugar.  But Thanksgiving needs cranberry sauce, and not from a can.  The other time I make it is with chicken corn chowder or wild rice soup - I just think the flavors compliment each other perfectly.  The recipe is easy, make ahead, and yummy.

1 bag of fresh cranberries
3/4 cup sugar
1 cup pecans, chopped
1 teaspoon lemon juice
1 jar orange marmalade
zest of 1 lemon peel

Put cranberries and sugar in an oven proof dish.  Stir well, cover and bake at 350 until cranberries begin to pop, stirring occasionally.  Remove and cool slightly, then stir in remaining ingredients.

Make ahead mashed potato and rutabega gratin

These got Ben's approval, who didn't even notice they had rutabega in it.  I like anything that gets us eating different vegetables- the more variety the better.  And of course love that they are make ahead.  Recipe from Fine Cooking.

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2 oz. (4 Tbs.) unsalted butter, softened; more for the baking dish
5 medium Yukon Gold potatoes (1-3/4 lb.), peeled and cut into 1- to 1-1/2-inch chunks
1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
Kosher salt
8 oz. cream cheese, cut into 4 chunks, softened
1/2 tsp. dry mustard
1/2 cup (2 oz.) finely grated pecorino cheese
Whole milk, as needed
Kosher salt
Freshly ground black pepper

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Butter an 8x11-inch baking dish and set aside.

Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes.

Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam.

Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper.
Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. 

Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.

Make Ahead Tips

The gratin may be made ahead, up to the point of baking, 2 days ahead. Cover it with plastic wrap and refrigerate it.

Pesto Tomatoes

An easy and impressive side dish.  Can even be assembled ahead so all you have to do is put them in the oven for 5 minutes and serve.

Cut quality tomatoes in half horizontally.  Scoop out most of the seeds and replace with pesto.  Top with grated Parmesan cheese.  Bake for about 5 minutes in 400 degree oven.  If needed, turn on broiler to melt cheese.  Serve immediately.

Sauteed Kale

This was our first experience with kale, and a huge success.  Ben said I could make this once a week, he loved it!  Elliot ate it up too. 

1 T. oil or butter
1/2 cup red onion, thinly sliced
12 cups kale, stemmed and chopped (10 oz)
  **be sure to get rid of all the woody stems or it will ruin the dish**
Apple cider vinegar to taste
Salt to taste

Heat oil in large saute pan over medium-high.  Add onion, saute for 3 minutes.  Add greens and saute for 2-4 minutes, pressing down on them with a spoon until they start to wilt but are still bright green.  Season with vinegar and salt.  Optional - you can also add some garlic, red pepper flakes, and white cannellini beans.  Or sub mustard greens for kale.

sweet potato fries

These are addictive, and one of my favorite side dishes:

Preheat oven to 450.  Wash, peel and cut sweet potatoes into thin strips (a mandolin makes quick work of this otherwise labor intensive step).  Toss strips in olive oil to coat.  Spread in a single layer on a baking sheet and sprinkle on some coarse ground salt.  Bake 20-25 minutes, turning once halfway through.  Try to leave them in one place long enough to get some light browning on the side touching the pan, then use a thin spatula to turn them, gently scraping them up from the bottom so they don't stick to the pan. 

Oven Roasted Vegetables

One of my favorite side dishes.  I always think I've made way too many but we eat every bite.

Cut zucchinis, colored peppers, onions and mushrooms into bite size chunks.  Toss with olive oil and either salt and pepper, Lawry's seasoning salt, or whatever seasoning you like.  Roast in shallow roasting pan on 425 for about 15 minutes or until tender.

VEGGIE WRAPS
If you make enough to have leftovers an easy and favorite lunch is to spread some cream cheese on a whole wheat flour tortilla and fill with veggies.   Serve cold or at room temp, can be made ahead.  Even Elliot eats these delicious wraps!