Tuesday, September 9, 2014

Butternut Squash Risotto and Pesto Salmon

        Sorry guys, I realized today that it has been almost six weeks since the last blog was put up. What better way to avoid doing homework, than finding and creating new recipes. Maybe I was a little overzealous this semester to take nine credit hours. The end is in sight, will be finishing my certificate in Pharmacy Technician and applying for nursing school in February.

       With the leaves changing, temperature getting cooler, and everything is coming up pumpkin.  Mentioning homework, II did a twist on a pumpkin sage risotto. I made mine with butternut squash and dried sage.  The risotto paired well with my silver salmon that I caught two weekends ago. Going to get a little off topic for a minute, but I am very proud of the salmon. It was caught out in the ocean when my husband and I went out for our halibut charter with Saltwater Safari in Seward, Alaska.  The pesto for the salmon is made in my food processor.

        The risotto would be great paired with chicken, fish or pork as a side dish. I made the serving size about 2/3cup, yielding about 6 servings.  In the recipe, you will need 1 cup of butternut squash puree. There are two ways that you could cook you squash for the risotto. A person can boil the chunks of cut up squash in water until tender or toss the pieces with a little olive oil, salt, pepper, and sage (baking at 450 for 20 minutes).  Once the squash is done put a little more that a cup of cooked squash in blender or food processor with a little bit of chicken stock until a thick puree.


Butternut Squash Risotto
4 cups Chicken stock
1 cup butternut squash puree
2 tsp olive oil
3 cloves of garlic (I run the cloves over a micro plane or chopped
1/2 sweet onion
1 cup arborio rice
1 tbsp of dried sage (more or less depending on taste)
onions and garlic saute in pan 
Salt and Pepper to taste
1/4 cup parmesan  cheese (use the real stuff, not the stuff you put on pizza)

In a large saucepan heat the broth and squash until hot.

In another large pan over medium heat, heat the oil. Add onions, garlic, and rice until the rice is coated with the oil. Takes about 3 to 5 minute. Place a ladle of stock in the pan, constantly stirring until all the liquid is absorbed.  Add the sage to the mixture. Then continue adding ladles of stock and stirring the risotto until the stock is absorbed. Do this until all the stock is gone, and the rice is tender to the tooth. The process will take about 30 minutes from start to finish.  At the end just before service, stir in the parm cheese.

On to the salmon
Pesto Baked Salmon
1/4 cup of pesto (I used my recipe)
2 salmon filets
2 tbsp olive oil
Tin Foil

Preheat the oven to 425. On the tinfoil put the olive oil and salmon down, then cover it with the pesto mix. Seal the foil, place in the oven and bake for 15 minutes.

Pour yourself a glass of wine and enjoy

Monday, September 8, 2014

3 Bean Hotdish and Golfing

On this Sunday, we had a little bit of an adventure. It started out with me prepping my favorite bean dish and taking it over to his mom to warm it up for supper while we are out on our adventure.  I got my recipe from my dad's sister and have tweaked it to my favorite beans!

3 Bean Hotdish
1/2 lb bacon
1/2 lb ground beef
3/4 c brown sugar
1 can Bush's baked beans (any flavor)
1 can chili beans
1 can butter beans 
Chopped onion
1/2 c ketchup
1 tsp mustard

Brown the bacon 
Pull off and drain on paper towel

Brown burger and drain. In a bowl combine all the beans, ketchup, mustard, brown sugar, bacon, hamburger, salt, and pepper. Mix well
Put in oven safe dish and bake at 350 for an hour. 

Before supper, we were enjoying a nice sunny day after 3 inches of snow.  We decided to hit the driving range for a couple of buckets of balls. I have to say that I am completely out of shape for a golf swing.   But here are some fantastic pictures.  

Sunday, September 7, 2014

Walnut Pesto

Final product

I LOVE pesto!! But, cannot stand the stuff that is in the jars at the grocery story. I have a ton of basil growing in a pot in my kitchen right now and put it to good use.  With this recipe, you will need a blender or food processor with a powerful motor. Interesting fact, you do not need to have basil for pesto. A person can use spinach or arugula.

Homemade pesto
1 1/2 cup packed basil leaves
1/2 cup packed spinach
1/3 cup walnuts
2 cloves garlic
1/3 cup parmesan cheese
1/3 cup light olive oil
1/4 tsp salt
lots of pepper

Yumminess, in progress 
Put the basil, spinach, walnuts, garlic, salt, pepper, and parmesan cheese in your food processor pulsing until coarsely chopped. While the processor is going, slowly add the olive oil from the top until it is the consistency you want. I leave me a course chop, but you could make it as smooth as you like.  Pour into jar, covering with a thin layer of olive oil. This will last in the fridge for about a week.

Smoother it on everything and enjoy!