2010 Favorites

Bring it on, 2011!

I polished off 2010 with three days of traveling, gabbing, feasting, and laughing with my dearest college girlfriends. Traveling from five different states, we convene each year for our annual catch-up reunion: we sleep very little, talk round-the-clock, and eat copious amounts of delicious food.

I was dying to share a recipe with you for Toasted Almond and Lemon Brie, but we devoured it too quickly and I was too busy taking pictures of the girls to worry about photographing cheese. Unfortunately, I'm now realizing I can't I gush about the recipe without pictures for you to drool over.

Due to my food photo delinquency, I'm forced to kick off the new year with a "Top 10 of 2010" post. I know 2010 is history (yesterday was so long ago), but let this be a reminder of all the good things 2010 brought us...food-wise, that is (I'm not about to touch on such 2010 benefits as Lindsay Lohan entering rehab, or the entertainment value that an additional season of Jersey Shore provided).

APPETIZER: Roasted Pears with Cranberries, Walnuts and Blue Cheese--Perfect for an eating-at-your-desk lunch. Perfect for a fancy dinner party appetizer. This recipe satisfies your craving to feel like a posh-and-cultured Foodie...with only 5 ingredients and very little time.

FAVORITE MAIN COURSE: Spinach and Artichoke Lasagna--This filling main course is chunky with vegetables and tomato-based (forget the white creamy stuff that often characterizes restaurant interpretations of spinach + artichoke). With feta cheese sprinkled on top, you can't go wrong with this company-pleaser.

FAVORITE SIDE DISH: Butternut Squash Risotto--Roasted butternut squash, paired with peas and toasted walnuts, resulted in this creamy, autumn-happy risotto. It was my first risotto recipe, and I highly doubt I'll ever try a different one. I've found my golden child.

FAVORITE DESSERT: Brownie Pudding Cake--It's true, friends. This dessert simply takes the cake. It's my new favorite dinner party treat, and I expect it to re-appear several times throughout 2011.

FAVORITE BREAKFAST: Pumpkin Cinnamon Buns--Just when you thought it didn't get any better than a warm, yeast-based cinnamon bun for Saturday morning breakfast, I went and added pumpkin (and reduced the fat and calories!). This continues to be Adam's most-requested breakfast favorite.

What was your favorite part of 2010?

Risotto: Worth the Wait

Last night I made risotto for the first time.

After the meal was cooked and dinner was eaten, I found myself asking two questions:

1) Why have I never made risotto before?

2) How many hours until I can eat it again for tomorrow's lunch?

Friends, I almost didn't wake up from the food coma this delicious risotto swept me into. The recipe, courtesy of Clean Eating Magazine, is surely a keeper. Adam even asked if we could make it in lieu of stuffing at Thanksgiving (While flattered, I respectfully declined. A girl just can't do without her favorite seasonal stuffing.).

I suppose what intimidated me about the risotto was the cooking process. You slowly add the broth over time, stirring constantly. Would I be patient enough? Could I handle the risotto-madness?

I didn't just handle it, friends. I owned it.

Another darling addition to this fall dish? Roasted butternut squash. Oh, yes. And don't forget about the toasted walnuts and freshly grated parmesan. Tastes like true autumn love to me.

A cautionary note: This is a dish that takes time, so forget your Rachael Ray speedy-pants. Just relax, take it easy, and know that your dinner is well worth the wait.

Is there a particular dish or food you've always wanted to try, but have been "afraid" to?

Butternut Squash Risotto

(recipe from Clean Eating Magazine)

This dish is delicious-ness to the extreme. I can't say anything else. I'm actually speechless.

Ingredients:

• 1 butternut squash, peeled and diced
• a little drizzle of olive oil
• Salt and fresh ground black pepper
• 4 cups low-sodium chicken broth
• 1 onion, diced
• 1 TBSP olive oil
• 1 TBSP fresh garlic, minced
• 1 cup arborio rice (risotto)
• 1 TBSP fresh thyme leaves (I just used a sprinkling of dried)
• 1 TBSP fresh sage, minced (again, I just used a sprinkling of dried)
• 1/2 to 1 cup frozen peas
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped walnuts, toasted

Directions:

1) Preheat oven to 425 degrees. Toss squash with a just a little bit of olive oil. Season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.

2) Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.

3) In a pot, heat 1 TBSP olive oil over medium heat. Add onions and garlic and saute until softened, about 3 - 4 minutes. Add rice to the pot and stir to coat with oil and onion.

4) Add 1/2 cup warm broth; simmer and stir with a wooden spoon until the liquid evaporates, about 2 minutes. Stir in another 1/2 cup of warm broth; simmer, stirring occasionally until liquid is almost evaporated. Continue adding broth in 1/2 cup increments, adding more only after the previous addition has been absorbed. Rice is done when it's tender but still slightly firm and white in the center (not chalky!). Continue adding broth until only 1/2 cup remains.

5) Add thyme, sage, peas, and cheese to the pot with the last 1/2 cup of broth; stir until cheese melts. Remove pan from heat before all the liquid has absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper.