This past week, some of my climbing friends and a neighbor of mine came over for dinner. The group was largely vegetarian, but that didn't stop us from a little bit of experimentation. The menu consisted of two kinds of hummus (plain and sweet potato; sweet potato recipe below), barley and butternut squash risotto, salad (with Noa's perfectly made "in the bowl" dressing...this is a true art form), peanut butter-oatmeal-chocolate chip cookie cake, and Erica's homemade coffee ice cream. Drool.
The cookie cake used the 'how to impress my teenage cousin' recipe, but instead of cooking as individual cookies, I just put the dough into my cast iron skillet and baked at 350F for ~25 minutes. Since one of my new year's resolutions was to cook in the cast iron skillet more (I WILL get mine seasoned well!), I get the satisfaction of accomplishing a goal, while really, I get to enjoy an easier and more impressive way of serving cookies!
 |
| Photo from: Ileana's Kitchen |
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2 inch cubes (about 3 1/2 cups)
1 tablespoon olive oil
Salt
Pepper
4 cups low-sodium chicken or vegetable broth
4 cups water
1 onion, minced
2 garlic cloves, minced
1 1/2 cups pearled barley
1 cup dry white wine
3/4 cups grated Parmesan
1 teaspoon minced fresh sage
1/8 teaspoon ground nutmeg
For fried sage
10 sage leaves
1 tablespoon butter
Coarse salt
Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with 2 teaspoons of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and spread out over the prepared baking sheet. Roast the squash until tender and golden brown, about 30 minutes; set aside until needed.
Meanwhile, bring the broth and water to a simmer in a medium saucepan. Reduce the heat to the lowest possible setting and cover to keep warm.
Combine the onion and 1 teaspoon of the oil in a large saucepan. Cover and cook over medium heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the barley, increase the heat to medium, and cook, stirring often, until lightly toasted and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring often, until the wine has been completely absorbed, about 2 minutes.
Stir in 3 cups of the warm broth and half of the roasted squash. Simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 22 to 25 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 15 to 18 minutes longer.
Continue to cook the risotto, stirring often and adding 1/2 cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, 15 to 20 minutes longer.
Off the heat, stir in the remaining roasted squash, cheese, butter, sage, and nutmeg. Season with salt and pepper to taste.
For the fried sage
While the risotto is cooking, make the fried sage. Gently melt the butter in a frying pan. Once the butter begins to bubble, add the sage leaves. Fry the leaves on both sides until crispy, approximately 5 minutes. Drain the leaves on paper towels, sprinkle lightly with salt, and set aside.
Before serving, garnish the risotto with grated Parmesan and fried sage leaves.
1 onion, minced
2 garlic cloves, minced
1 1/2 cups pearled barley
1 cup dry white wine
3/4 cups grated Parmesan
1 teaspoon minced fresh sage
1/8 teaspoon ground nutmeg
For fried sage
10 sage leaves
1 tablespoon butter
Coarse salt
Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with 2 teaspoons of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and spread out over the prepared baking sheet. Roast the squash until tender and golden brown, about 30 minutes; set aside until needed.
Meanwhile, bring the broth and water to a simmer in a medium saucepan. Reduce the heat to the lowest possible setting and cover to keep warm.
Combine the onion and 1 teaspoon of the oil in a large saucepan. Cover and cook over medium heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the barley, increase the heat to medium, and cook, stirring often, until lightly toasted and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring often, until the wine has been completely absorbed, about 2 minutes.
Stir in 3 cups of the warm broth and half of the roasted squash. Simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 22 to 25 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 15 to 18 minutes longer.
Continue to cook the risotto, stirring often and adding 1/2 cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, 15 to 20 minutes longer.
Off the heat, stir in the remaining roasted squash, cheese, butter, sage, and nutmeg. Season with salt and pepper to taste.
For the fried sage
While the risotto is cooking, make the fried sage. Gently melt the butter in a frying pan. Once the butter begins to bubble, add the sage leaves. Fry the leaves on both sides until crispy, approximately 5 minutes. Drain the leaves on paper towels, sprinkle lightly with salt, and set aside.
Before serving, garnish the risotto with grated Parmesan and fried sage leaves.
 |
| Photo from A Cozy Kitchen |
1 sweet potato
1 can of cannellini beans
1 clove of garlic
1 teaspoon of tahini
2 tablespoons of olive oil (might have to play with this amount for your liking)
2 tablespoons of lemon juice (from one 1/2 lemon)
1 teaspoon of salt (or to taste)
Pre-heat oven to 350F.
On a baking sheet, place sweet potato in the oven to roast for 30 minutes, or until tender. Allow it to come to room temperature and then peel and mash.
In a food processor, add your can of cannellini beans, garlic, tahini, olive oil, lemon juice and salt. Pulse for 30 seconds or until creamy. You might have to add more olive oil or lemon juice to get it to the consistency of your liking.
Then add the mashed sweet potato and pulse for 15 more seconds until combined.
Serve with pita chips, regular chips, or whatever you like!
1 clove of garlic
1 teaspoon of tahini
2 tablespoons of olive oil (might have to play with this amount for your liking)
2 tablespoons of lemon juice (from one 1/2 lemon)
1 teaspoon of salt (or to taste)
Pre-heat oven to 350F.
On a baking sheet, place sweet potato in the oven to roast for 30 minutes, or until tender. Allow it to come to room temperature and then peel and mash.
In a food processor, add your can of cannellini beans, garlic, tahini, olive oil, lemon juice and salt. Pulse for 30 seconds or until creamy. You might have to add more olive oil or lemon juice to get it to the consistency of your liking.
Then add the mashed sweet potato and pulse for 15 more seconds until combined.
Serve with pita chips, regular chips, or whatever you like!
No comments:
Post a Comment