11.23.2015 | TI8

MONDAY I ATE

Breakfast: Oatmeal with raspberries and cocoa nibs
Morning Snack: Reese’s peanut butter cup
Lunch: Leftover risotto
Afternoon snack: Coke zero. Doughnut that appeared in my office
Dinner: At a banquet: green salad, chicken pasta, garlic bread
Dessert: Pumpkin pie. Also a lot of drips and drabs from chopping up a 10 lb chocolate bar and making 2 batches of chocolate mousse

11.12.2015 | TI8

THURSDAY I ATE

Breakfast: Oatmeal with raisins, cocoa nibs, and honey
Lunch: Leftover pizza
Afternoon snack: Some fudge, Coke zero
Dinner: Delicious celery risotto, green salad
Dessert: Chocolate mousse

10.21.2015 | TI8

WEDNESDAY I ATE

Breakfast: Granola, cranberry juice
Lunch: Burrito from Publico Urban Taqueria at UCSF. This was a very good burrito with a sweet sort of tomatillo salsa that I really loved
Afternoon snack: Iced tea. Like 4 M&Ms, so I don’t know why I bother to write it down
Dinner: A grape risotto that Suzanne experimented with. Also a green salad.
Dessert: See’s Candy

3.13.2015 | TI8

FRIDAY I ATE

Breakfast: Granola, cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: Mocha Fredo from Peet’s… also a coke zero. Both because I needed to sit somewhere and write
Dinner: Rice and beans and leeks and guacamole
Dessert: Chocolate chip cookies

3.12.2015 | TI8

THURSDAY I ATE

Breakfast: Granola, cranberry juice
Lunch: Burrito. Sadly, the cheap place in my building raised their prices by $2, so I think I’m done eating there… it’s an OK burrito, but not worth $6.
Afternoon snack: Bits of cookies, coke zero
Dinner: Butternut squash risotto
Dessert: Raspberries with vanilla ice cream and some leftover ganache heated up and drizzled over the top
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2.10.2015 | TI8

TUESDAY I ATE

Breakfast: Granola with cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: Chocolate chip cookie from Aroma. Coke zero.
Dinner: Yellow rice with black beans from Foster’s Market Cookbook.
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Dessert: Some heart cookies with Jolly Rancher decoration.

2.9.2015 | TI8

MONDAY I ATE

Breakfast: Granola with cranberry juice
Lunch: Leftover butternut squash risotto
Afternoon snack: York peppermint patties, coke zero
Dinner: Green salad
Dessert: Experimental stained glass cookies

Butternut Squash Risotto

This is one of our favorite recipes. The sweetness of the butternut squash contrasts perfectly with the saltiness of the bacon. It cooks up fairly easily except for the pain of cutting up the butternut squash. If you’ve read my other risotto post, you know that cooking the risotto is way easier than most cookbooks make it out to be.

 

Butternut Squash Risotto with Bacon

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Servings: 6 -8
Author: Moose

Ingredients

  • 1 small butternut squash should be about 4-5 cups cubed
  • 1 Onion finely chopped
  • 3 cups chicken broth 2 cans
  • 2 cups water
  • 1 1/4 cup arborio rice
  • 1 cup white wine
  • 6 slices bacon
  • 1/4 cup grated Parmesan cheese

Instructions

  • Chop the squash in cubes, about 1/2 - 3/4 inch. This can be done in advance and frozen. We discussed grating or mincing a lot of it to ease absorbing into the mix.
  • Heat the broth and water and leave simmering
  • In a big skillet (with a cover), heat some oil or butter and saute the onion until a bit tender.
  • Add arborio rice and saute for a few minutes
  • Add wine and stir until absorbed
  • Dump in about 2-3 cups of the broth along with the squash. Stir well, then slap the cover on and reduce to simmer. See my other post about why you don't need to do that "stir constantly" crap.
  • Microwave the bacon, probably about 6-10 minutes. When it's done, chop into small bits
  • Every so often, stir the rice and add more broth if needed.
  • After about 20 minute, rice will be tender. Mash up the squash. Add bacon and cheese. Add salt and pepper to taste.

Corn and Tomato Risotto

Originally found this recipe in The Joy of Cooking and it quickly became a favorite. But then, what with one thing and another, it dropped out of the rotation. The ingredients here are pretty similar, but over time I’ve changed the order of operations and really sped things up.

One of my favorite risotto tips I got from my brother. He currently tests missiles or something else he can’t talk about, but once upon a time, he was a line cook in one of those really fancy restaurants at a resort with a celebrity chef’s name on the door. One day, cooking there, he was gently massaging the stock into the risotto 1/2 cup at a time the way everyone says you’re supposed to do, when a more experienced chef walked by. That guy laughed at him and said “watch this” then dumped all the stock in gave it a stir and told him to walk away. Sure enough, 15 or 20 minutes later, it tasted just the same. A bunch of stirring at the end gets the starch mixed in, but meanwhile, you’re free to prep the later ingredients instead of stuck at the stove. The one thing to watch out for is to make sure it doesn’t run out of liquid before it’s tender… the rice will burn and stick to the pan, and that’s no fun.

Corn and Tomato Risotto

Quick and simple risotto recipe with a bright, fresh taste. Corn and ripe tomatoes give a summer flavor to the rich rice.
Prep Time30 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 -8

Ingredients

  • 5 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup scallions white part only finely chopped
  • 1 1/2 cup arborio rice
  • 1 cup white wine
  • 3 ears corn
  • 1 cup diced tomatoes
  • 2 tablespoons fresh basil chopped
  • 1 lime juiced
  • dash salt

Instructions

  • Put the chicken stock on to simmer.
  • Heat the butter in a large skillet (one with a lid) until it foams and subsides. Add onions and saute until softened. Add arborio rice and saute for a minute or two. Add white wine and simmer until reduced.
  • Pour about 1/2 of the chicken stock into the saute pan. Stir well to mix it in. Then put the cover on (you can also skip the cover, but then you have a bit more evaporation) and leave it to simmer for about 10 minutes while you prep some other stuff.
  • Speaking of prepping other stuff... Cut the kernels off the corn (should be about 2 cups). Take 1 cup of kernals and puree in the Cuisinart. Maybe give the rice a stir and make sure it's not scorching. Add more broth if it's mostly absorbed.
  • Cut up the tomatoes, add with the basil and the lime juice. Throw in a dash of salt.
  • Check the rice. Again, might need to give it some more broth and a quick stir. If it's starting to soften a bit, throw in the pureed corn. Pop the lid back on and simmer for another 5-10 minutes.
  • When the stock is well absorbed, taste to make sure the rice is tender enough to eat. Then stir in the rest of the corn kernels and the tomato mixture. Season with salt and pepper.
  • Serve topped with Parmesan cheese.