By: Ann
Roasted Acorn Squash Risotto
Serves 4
Ingredients:
1 medium acorn squash, halved, seeded
2 tablespoons extra virgin olive oil
4 cups light tasting vegetable broth (dilute with water if it’s too onion-y)
1 small onion, diced 3-4 garlic cloves, minced
1/2 teaspoon gluten-free mild curry powder
Freshly grated nutmeg, to taste
1 1/2 cups raw short grain Arborio rice
1 cup white wine (optional; replace with broth if alcohol-free)
Sea salt and ground pepper, to taste
Options for garnish:
Chopped toasted pecans, slivered almonds or pine nuts.
Chopped fresh parsley, if desired
Chopped fresh cranberries (shown)
Instructions:
First- Roast the acorn squash.
Preheat your oven to 400ºF.
Roast the acorn squash by placing the two halves cut side up in a baking dish; add about two inches of hot water into the bottom of the dish.
Bake for about 30 minutes, or until the squash is fork tender.
Meanwhile- Start your risotto.
Heat the broth in a separate sauce pan, and keep it warm.
In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
Add the curry, nutmeg, and uncooked Arborio rice and stir well, until the rice is coated.
Stir and cook for about 3-5 minutes. Add the wine and stir for a minute or two.
Pour in 1 cup of the hot broth, and bring to a simmer.
Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one.
(The whole process should take about 20-25 minutes; 22 minutes is my goal for al dente;
if you cook risotto too long it may get gummy.)
When the squash is done, remove it from the oven and using a spoon scoop out pieces and add them into the risotto- I like to do this along with the last cup of broth.
Stir to combine.
When the final cup of liquid is absorbed cover and set aside for a few moments before serving.
Risotto likes to rest a bit.
Warm up four serving bowls.
Spoon the risotto into the bowls, and garnish with some chopped toasted pecans, pine nuts or chopped fresh cranberries.
country sweet hot kale and collard greens
take smokes meats in a large pot makes more to eat bring to a boil i love to incorporate pork neck bones those hock bones cause they are flavorful and a bit of turkey using just turkey for me does not let me take a fatty flavor use very sparingly some of the crushed red pepper a little bit oil for the leaves u will end up using a little sugar it gives the heat from the crushed red pepper and meat flavors a real kick to a meal but you do not have to use much the kale greens juice adds its leafs sugar to collards and that is all to greens ever boil greens until collards become fine or almost fine with the meats then that is when adding flavors then would enhance or meet with the leafs and cook the rest of the way the boiling greens goes down a little before they are cooked pork neck bones makes the water thicker with flavor use only enough water that would just meet the greens by using a larger pot will allow more greens
make deviled egg potato salad start off some eggs in a regular large size pot at the bottom lay one layer of eggs bring to a boil if you layer them or place them in warm water they break when bringing them to a boil takes 30 to about 45 minutes take the yolks and merry them with a cheap green relish because they tend to have enough sweet in them add ground paprika or for garnish not flavor at all but have on hand a pot of potatoes you boiled watched for first crack of completion of being done carefully drain and place paper towels into the pot and referidgerate do not freeze, a couple of hours when very warm and cold peel easily cut down from the top cut three rows across turn and making almost like grill marks cut three rows across then go down some and you will have cut off going down about three rows alone of chunks of potato do not when adding mayo make sure your not adding more mayo then you have yolks or eggs anyone who loves mayo doesnt have to add much to meet a snack or even a meal you will be able use for one pot of potatoes to twenty eggs you can put something sweet on the top that we dont get often like some pieces of brown sugar spiraled ham or canadien bacon it is the sweet kinda bacon not going to be salty.