at home with ann

You remember the Butternut Squash and Barley Risotto from earlier this week?  If you make it, you will remember it for a long time because it makes a ton.  I love leftovers, but this quantity was a little daunting, even for me.  These risotto cakes mix the leftovers up a bit, so it feels like a whole new meal.  Risotto Cakes yield- about 15 cakes about a third of the Butternut Squash and Barley Risotto leftover 1 egg canola oil Mix beaten egg into leftover risotto.  Heat canola oil in a frying pan over medium heat. Drop spoonfuls of risotto onto hot pan and cook for about 5-8 minutes a side, until crispy.  I had some trouble keeping my cakes together, my risotto was a little wet, so I transferred the completed cakes onto a baking sheet and stuck them in a 350 degree oven for about 20 minutes.  This firmed them up.  Serve garnished with Parmesan or goat cheese.

Risotto is one of my favorite foods.  I love everything about it.  It can, however, be a bit rich, and not exactly health food.  You all know that doesn't stop me, though, I adhere to the "everything in moderation" school of thought.  It can also be a bit time consuming, so unless you want to spend 40 minutes standing in the kitchen stirring (this is only ok when you have a kitchen buddy and a glass of wine in hand), it's not the best for a weeknight meal.  This is my long-winded way of saying that while Roasted Butternut Squash Risotto is one of my favorite meals of all time, I was intrigued when I saw this recipe for a healthier, easier alternative.  Butternut Squash Barley Risotto recipe from Good Housekeeping 2 Tablespoons butter 2 shallots, sliced (I used half an onion) 2 springs fresh thyme (I used 1/2 teaspoon dried) 2 cups pearl barley 4 cups chicken or vegetable broth 2 cups water 1 butternut squash (2 1/2 pounds, or so), peeled, seeded...

As you have likely noticed, I like main course salads.  They can be made in advance, and usually get better a day later. This was my first time cooking barley.  I thought it would be with the grains like rice and couscous in the market, and had nearly given up hope and gone to Whole Foods, where you can always find everything, when I found it with dried beans.  So if you want to make this and can't find barley, check with the beans. Peach Cucumber Barley Salad slightly modified from Good Housekeeping Ingredients: 1 cup pearl barley 2 cups water, vegetable broth, or a combination (I just used water) 1 cucumber 2 peaches 1 pint cherry tomatoes 1/2 cup fresh basil leaves 2 Tablespoons vinegar (cider or red wine) 1 Tablespoon olive oil salt and pepper 1 15 oz. can chickpeas, drained and rinsed Place dry barley in a saucepan over medium heat and cook for about 5 minutes, stirring, until toasted. Stir in water/broth and bring to a boil. Reduce heat to low, c...