butternut squash risotto

butternut squash risotto
Originally uploaded by kel h

apparently I am on a thyme kick. I made this because a) it fits the "low fiber" bill b) it is squishy so I can also eat it after I have the rest of my wisdom teeth pulled on friday. it makes a TON

INGREDIENTS:
One 32-ounce container (4 cups) broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
1/2 tsp Nutmeg
1/2 tsp dried thyme
Salt and pepper to taste
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, slivered

DIRECTIONS:
In a large saucepan, bring the broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

In a large skillet, heat the olive oil , 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.

taken from http://www.rachaelraymag.com

rum cupcake ideas

I have a friend who's birthday is coming up, and it is a rum themed party. Here are some ideas I'm playing with

Cuba Libre Cupcakes

rum cake cupcake
Coca Cola Frosting
topped with a candied lime slice

Also, maybe a cable car cupcake

use the rum cupcake recipe above and add some triple sec
lemon buttercreme frosting
candied lemon slices instead of lime

or a dark and stormy cupcake
layerd cupcake with half rum and half ginger ale cupcakes
with a rum/ginger buttercream

i'd try a rum runner cupcake but it's a lot of flavors. I may think on it some more.

Onion, Tomato, Mushroom and Thyme Frittata

Onion, Tomato, Mushroom and Thyme Frittata
Originally uploaded by kel h

Mushroom Onion Tomato Thyme Frittata

Ingredients
2.5 c cooked pasta
1 sweet onion halved and sliced
1/2 pt cherry tomatoes halved
1/2 box mushrooms chopped
3 cloves garlic minced
1 tsp dried thyme
6 eggs enough to cover the pasta
2/3 c milk
salt
pepper
1/2 c grated Parmesan cheese
2 tbsp butter

cook and cool the pasta
caramelize the onion with the butter on a low heat
take the onions out of the pan, cook the tomatoes mushrooms and garlic til mushrooms are browned
add thyme
remove from heat and add to cooled pasta along with onions

In separate bowl mix eggs, milk, salt, pepper and cheese

Pour egg mixture into pasta and veggies

Spray a non stick skillet with pam and pour egg and pasta mixture in.

Cook on one side for about 8 minutes, running a thin spatula around the edge periodically to make sure it isn't sticking

when the edges get brown, get a plate slightly smaller than the skillet and put it on top of the skillet upside down

Flip the frittata onto the plate, then slide back into the pan with the browned side up.

Cook for another 8 minutes or so, then flip it back onto the plate

let it sit for a bit and cool a smidge, then slice

The one pictured was made with 3 cups of pasta, and is somewhat structurally unsound because I added more veggies than the recipe I was jumping off from called for. I think reducing the pasta in the frittata will increase the stability as the egg to non egg ratio will be better allowing for more binding.

while structurally questionable, the frittata pictured is undeniably tasty

homemade sweet potato gnocchi with brown butter and garlic sauce

homemade sweet potato gnocchi with brown butter and garlic sauce
Originally uploaded by kel h

Ingredients

2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
Directions

Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 to 60 minutes, or until soft to the touch ).

Remove from the oven, and set aside to cool.

Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl.(if after you bake and peel them you realize they aren't soft to the center, pull the soft part off with forks and then steam the hard centers in the microwave for about five minutes until soft)

Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi.



On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections.

Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon (its like skimming a pool)

keep warm in a serving dish.

Serve with butter or cream sauce.

Also, if you have more than you need you can cut them and freeze them on a cookie sheet. Once frozen toss them in a zip lock bag and save for later

Jasmine Raspberry Cupcakes with Honey Frosting

Jasmine Raspberry Cupcakes with Honey Frosting
Originally uploaded by kel h

I made these cupcakes for my friend Julia's Birthday party last night: (I got the idea from The Cupcake Project)

Jasmine Rasberry Cupcakes with Honey Frosting

Cupcakes
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
5 jasmine teabags
2 tbsp raspberry vinegar

Preheat oven to 350.

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla.

In a saucepan scald milk and steep teabags in milk. The longer you steep the better. I did 15 minutes, but it could have been longer

Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with milk and vinegar, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

Honey Frosting
cream 2 sticks butter at 2/3 c honey. Add 4-5 cups powdered sugar. Add 1-2 tbsp milk depending on consistency you desire.

Oatmeal Chocolate Chip Cookies with craisins and pecans

Oatmeal Chocolate Chip Cookies with craisins and pecans
Originally uploaded by kel h

so, when I'm stressed...I bake. And it's been a rough couple of weeks (minus the awesome birthday party that was awesome). Today I had chocolate chip craisin cookies at a training, and decided i wanted to take them up a notch.

Ingredients:

1/2 lb (2 sticks) butter
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1 1/2 flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
zest of 1/2 orange
1/2 tsp salt
2 1/2 c quick oats uncooked
1 c chocolate chips
1/2 c craisins
1/2 c chopped pecans

Directions
preheat oven to 350
Cream butter and sugar together
stir in eggs and vanilla
add flour, baking soda, cinnamon, nutmeg, salt and orange zest. Mix well
stir in oats, craisins and chocolate chips
drop rounded tbsp on to cookie sheet.
Bake for 10-12 min (til golden brown)

My awesome early birthday present from the skylazers

My awesome early birthday present from the skylazers
Originally uploaded by kel h

for years I've beens saying i wanted to buy a strawberry pot and grow herbs in it. Krysta, Julie and I were at home depot buying things for Julie's garden, when I saw this. Krysta wound up getting it for me for my birthday (which is in a week). It has mint, sage, rosemary, parsley, thyme, oregano, and basil. It also has a recipe for caprese salad, which kind of cracked me up.