at home with ann

We had a very quiet Christmas around here this year.  I was due on December 24th, which meant that it was likely we would be spending Christmas in the hospital.  December 24th came and went, as did the 25th, 26th and 27th (I'm writing this on the 28th and holding out hope!).  In any case, major travel or hosting plans were not in the cards for me this year, so we had Christmas dinner for two.  This also meant I got to spend six hours sitting in front of the fire and wore yoga pants all day.  Given my current mood, this was ideal.  Fish is incredibly easy to cook.  This particular salmon was individually portioned filets separately vacuum packed and frozen.  I would highly recommend checking out the frozen fish section at your market, I find that it's easier to find fish that has been wild caught, and the prices are better.  Most of the fish at the counter has been previously frozen, anyway, and this way you don't have as much pr...

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...

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...