at home with ann

You know how when you get so far behind on something you can't even think about it because it's just too daunting to start?  That's part of how I was feeling for the past six weeks.  I have pictures and recipes and stories to share, but I felt like I needed hours to get back on track.  Of course starting and doing anything is always the best way to get back in the swing of things, so we'll ease in nicely with one of my absolutely favorite sandwiches. I'm hoping I can keep the momentum going since Jon is busy renovating our half bath and we have finally caught up on Game of Thrones.  Wow, we are old and boring. I served this on Christmas Day, which is why you see my festive decor and bloody marys in the background.  It takes a bit of prep work, but once everything is ready to go, they are easy to assemble for a crowd. Fancy Roasted Butternut Sandwich Crusty Sourdough or French Bread 1 Butternut Squash, sliced and roasted (directions below) 1 Granny Smi...

My lack of posting is correlated to the speed at which Colin moves.  Gone are the days when he would bounce in his exersaucer while I cooked.  Gone are the days when he would sit on the floor in the kitchen and play with toys.  Now he toddles around, I'm lucky if he stays in the kitchen, which means he is taking everything out of the recycling bins.  More likely, he is practicing his new climbing skills on the stairs, so that when I say "where's Colin?," he peers his little face around the corner and smiles at me.  Too cute, but not conducive to cooking.  We manage just fine, but I admit the new recipes and photographs have gone by the wayside. I turned on the end of the Rachael Ray show a few weeks ago to see her plating up this mac and cheese.  Baked mac and cheese is a weakness of mine, and I love butternut squash, so I thought I would give it a try.  It was good, but next time I think I would skip the carrots and go with squash only.   ...

Another crock pot recipe, you say?  Another reddish/brownish bowl of mush?  I know, crock pot stews don't photograph particularly well, but they are delicious and this one is also super nutritious.  I hope you aren't totally bored of crock pot ideas, though, because I have another one cooking away for dinner tonight.  Plus, this is just another opportunity to make crock pot jokes.  Not only that, this is a very affordable recipe, it yielded 8 servings for us, barely over $1 per bowl. Who doesn't need some more convenience in their cooking once in a while, right? Crock Pot Butternut and Kale Stew recipe based on Eat Live Run 1 onion, chopped 1-2 carrots, chopped 3 cloves garlic, minced 1 jalapeno, minced 2 tsp garam masala 1 butternut squash, peeled and chopped 1 28-oz can diced tomatoes in tomato juice 2 cups vegetable broth 1 cup red lentils 2 15-oz cans chickpeas, drained and rinsed 1/2 bunch kale, ripped into bite sized pieces salt and pep...

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...

Homemade mac and cheese is one of the best comfort foods of all time.  However, you need to be in a particular mood to consume huge amounts of pasta and creamy cheese sauce.  That mood being one which involves yoga pants.  These days my mood always involves yoga pants, but I wanted to add a few healthy features to this mac and cheese so I could get away with serving it for dinner without a side of running on the treadmill.  In addition to your usual pasta and cheese, this recipe includes roasted butternut squash puree, as well as steamed broccoli and kale.  The butternut squash thickens the sauce and brings that lovely orange color reminiscent of the blue box we all grew up with.  Butternut Mac & Cheese 1 cup cooked butternut squash (I roasted a 4 pound squash, and reserved the rest.  You can also substitute frozen butternut squash puree.) 3/4 -1 cup milk (I used unsweetened almond milk) 1/2-1 cup shredded cheddar cheese 2 tsp dijon mustard ...

This is just a variation on the quinoa recipes I've shared before, but it's so good.  Plus, the addition of the roasted butternut squash is great and fall-ish.  I'll give rough estimates for the quanities of the ingredients, but really I just added until the ratios looked good.  I have a whole bunch of leftover butternut squash, which I've been eating on salads with apples all week.  Of course, you could always make the best risotto with it, too.  Fall Quinoa Olive oil 1 onion, chopped 1 garlic clove, chopped 1 cup quinoa, rinsed 2 cups vegetable broth or water 2 cups (or one can) chickpeas 2 cups roasted butternut squash 1 apple, chopped 1/2 cup dried cranberries goat cheese In a saucepan, heat olive oil over medium heat. Saute onion for about 3 minutes until softened. Add garlic, cook for one minute more. Stir in quinoa, cook for one minute, stirring. Pour in broth or water, reduce to simmer and cover for 20-25 minutes, or until liquid is ab...

This is one of my favorite Fall recipes.  As soon as the farms start putting out huge bins of butternut squash for 69 cents a pound, I know it's time.  Risotto is time consuming, for sure, with the constant stirring, but it's not hard.  And if you set yourself up with a cocktail (or a kitchen partner who likes to stir), you're all set. I used an entire butternut squash (nearly four pounds) in this, but Jon pointed out that the ratio of squash to risotto was a little large.  I responded that since squash is healthy, that means we get to eat more.  If you do keep some leftovers aside, try tossing the roasted squash pieces with chopped apple, dried cranberries, goat cheese and balsamic vinegar.  Roasted Butternut Squash Risotto modified from Barefoot Contessa 1 butternut squash (2-4 pounds), peeled and cut into 1/2-1 inch chunks olive oil salt and pepper 1 small onion, diced 2 Tablespoons butter 1 cup arborio rice 3 cups chicken or vegetable brot...

I normally eat dinner on my own.  My husband works crazy hours in Finance, and we have lunch together instead.  Saturday and Sunday we actually get to sit together at the table at night, but this past weekend he passed on me for some better plans.  I did come home that afternoon to see that he had washed and emptied all the dishes and scrubbed the stove top, so I think it was a fair trade.   There was just under half a small butternut squash leftover from the kale soup.  I had already peeled it last weekend, so all I had to do was slice it into bite size pieces, toss with olive oil, sprinkle with salt and pepper, and pop it into a 400 degree oven for 40 minutes, flipping once. During the last five minutes of cooking, I filled a big bowl with arugula, half a chopped granny smith apple, and some crumbled goat cheese.  Topped with half the roasted squash, and some balsamic vinegar.     The next day, the remaining roasted squash went into a sandwic...