Cooking Hussy

Tasty

Sweet Potato Risotto December 3, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 9:51 am

sweet-potato-risotto

You might need to sit down for this. I made a recipe that is not healthy. It is not good for the ‘betes. It is decadent and delicious and I wish I were eating it right now. Sweet potato risotto with brie. Oh my goodness. We had our friend Kim over for dinner and I decided to make this risotto that has been on my list since last year. Like all good risotto’s, it was creamy and filling.  I liked the color as well. We served this with edamame and a quick straberry arugula salad which I made up.

  • 1/2 C. whole cashews, plus additional 1/4 C. for garnish
  • 1/2 t. cayenne
  • 1 T. vegetable oil
  • 1 onion – small dice
  • salt and pepper, to taste
  • 2 C. arborio rice
  • 1 C. white wine
  • 4 -5 C. broth
  • 2 T. finely grated ginger
  • 2 sweet potatoes – roasted and skinned
  • 1 T. unsalted butter
  • 1/2 C. brie
  • salt and pepper, to taste

Start by roasting the cashews. In a bowl, mix with oil and cayenne. Toss onto a baking sheet and roast for 20 minutes at 250. Once done, finely chop 1/2 cup and reserve the rest for garnish (I did this but forgot to put them on top of the risotto when I took a picture).

In a pot, heat up the broth (chicken or vegetable is fine). In a second sauce pan or pot, heat butter and oil. Saute the onion (season with salt/pepper) for about 5 minutes. A couple minutes in, add the ginger. Add in the rice and stir around, coating the rice. Don’t brown. Add the wine next. Stir until the wine is completely absorbed. Then start adding the broth, one cup at a time. Stir constantly and do not add more broth until the rice has completely absorbed the last cup. Contunue until the rice is cooked but not mushy. Add in the pureed/mashed sweet potato and the brie (cut off the rind and cut into pieces).  Mix in the chopped cashews as well. Season well with salt and pepper.

Notes: Fabulous. Also, the salad was simple. I carmelized about half a red onion, sliced, then poured in about 1/4 cup balsamic vinegar into the pan. Tossed in one pint sliced straberries. Seasoned with salt/pepper and poured over a bowl of arugula. Poured in maybe 1-2 tablespoons of oil and mixed everything together. It was good.

Servings: 4 BIG dinner entrees or 6 side dishes

Advertisements
 

Black Bean and Pumpkin Soup December 1, 2008

Filed under: Main Dish,Soup/Stew — cookinghussy @ 10:16 am

pumpkin-blackbean-soup-pot

I made a soup with pumpkin! Boy oh boy was it delicious too. I got a pumpkin in our final CSA box (which was weeks ago, I’ve got a backlog of recipes to post) and wanted to roast it and puree it and use it in something. Smitten Kitchen’s black bean soup with pumpkin looked perfect. I think I didn’t have enough pumpkin for this soup and the flavor of pumpkin was very low, but it was great regardless.

pumpkin-blackbean-soup

  • Three 15 1/2 ounce cans black beans – rinsed and drained
  • 1 C. drained canned tomatoes – chopped
  • 1 1/4 C. chopped onion
  • 1/2 C. minced shallot
  • 4 garlic cloves – minced
  • 1 T. plus 2 t. ground cumin
  • 1 t. salt
  • 1/2 t. freshly ground black pepper
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 C. broth (I used vegetable or chicken, can’t remember, but it called for beef broth)
  • About 1 cup pumpkin puree (recipe called for one 16 ounce can, or 1.5 cups)
  • 1/2 C. dry red wine
  • 1/2 C. diced salami (It called for ham, but the deli line was SO LONG. Salami tasted good.)
  • 3 to 4 T. Sherry vinegar

Start by mashing together the beans and tomatoes. You could use a food processor or use your muscles and use a potato masher, as I did.

In a big soup pot, saute the onion, shallot, garlic, cumin, salt and pepper with butter over medium heat until onions start to brown.  Stir in the bean/tomato mix along with the broth, pumpkin and red wine. Bring to a boil and reduce heat to simmer for 25 minutes.  Just before serving mix in the salami and sherry. Serve with a nice dark beer and some whole grain rye bread.

Notes: Next time, more pumpkin.

Servings: 9 cups, or 5-6 big entree sized servings