Since Layla as been born Nick and I's relationship has sort of taken a back seat. We have made time for date nights once a month but we were still feeling disconnected. I work nights and he works during the day in order to avoid childcare, so we sometimes feel like business partners. This was really starting to get to us, we have always been a strong couple. Nick came up with a great idea... cooking together as a way to get connected once again.
Once a week we go through Layla's routine together, prep dinner while Layla plays and then start cooking after Layla is on her way to dreaming about bottles and teddy bears we start cooking a big tasty meal together. It is a late dinner but we eat together and we actually have a second to talk to each other about how our weeks are going and what are plans are for the weekend. SO far it has really been great for us!!! We have had one time that Layla just was not ready for bed but thank goodness for pack n' plays.
Staying connected with Nick is so important to me. He has always been my best friend, I have even lost a friend (its a long story). So here is to a strong marriage to an amazing guy!!!
Take care all
Nyki
Tuesday, October 26, 2010
Wednesday, October 20, 2010
The best thing I have made so far in my whole entire cooking life!!!!
Butternut Squash Risotto
6-8 cups chicken broth
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated hard cheddar (the recipe called for parmesan but I used what I had)
2 tsp. Parsely (the original recipe called for fresh chives)
Salt (I use a salt mix from Morton called Natures Seasons)
1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 25 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated
This was sooo tasty!! We had grilled shrimp and asparagus with it. This will be something I make very often.
Hope you enjoy
Nyki
(adapted from simplerecipes.com picture also from simplerecipe because my camera is at my mother in laws)
6-8 cups chicken broth
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated hard cheddar (the recipe called for parmesan but I used what I had)
2 tsp. Parsely (the original recipe called for fresh chives)
Salt (I use a salt mix from Morton called Natures Seasons)
1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 25 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated
This was sooo tasty!! We had grilled shrimp and asparagus with it. This will be something I make very often.
Hope you enjoy
Nyki
Tuesday, October 19, 2010
Still loving the CSA
I love sharing recipes!! My family and I bring our favorite new recipes to our family get togethers and swap them. I started this blog to to do just that, share the recipes I have discovered and also to document my experiences with being a new mom... well the new mom thing has sort of kept me away from writing. Sooo here is my pledge to you to start writing at least once a week!!!!
So here is my post for this week...
Our CSA is coming to an end :( We have really enjoyed going to Broadturn Farm every week and picking up our hearty portion of their of veggies, herbs and sometimes fruit. Last week we got some really tasty things and Nick made a fantastic soup... here is the recipe. (All Veggies are from our farmshare at Broadturn Farm)
Nicks Fennel/Kale/Sausage soup
6 Cups Chix Stock
1 LG fennel
2 Cups carrots
1 Lg onion
1 Bundle of Kale
3/4 lb. Hot sausage
Salt and Pepper
Basil and Parsely
Cook sausage in one pan, Saute all veggies in another pan with a dash of olive oil until mostly cooked. Add sausage to veggies, add Stock and seasonings. Simmer for 1 hour and enjoy!!!
My theory on soup is use what you have.. if you do not have carrots but you do have potato use that who cares!! The fennel in this recipe was wonderful so I do not recomend subbing anything in for that.
Our next CSA recipe is
Fried Green Tomatoes from simplyrecipes.com
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper
I cannot wait to see what we get this week!!!!
Thanks for reading
Nyki
So here is my post for this week...
Our CSA is coming to an end :( We have really enjoyed going to Broadturn Farm every week and picking up our hearty portion of their of veggies, herbs and sometimes fruit. Last week we got some really tasty things and Nick made a fantastic soup... here is the recipe. (All Veggies are from our farmshare at Broadturn Farm)
Nicks Fennel/Kale/Sausage soup
6 Cups Chix Stock
1 LG fennel
2 Cups carrots
1 Lg onion
1 Bundle of Kale
3/4 lb. Hot sausage
Salt and Pepper
Basil and Parsely
Cook sausage in one pan, Saute all veggies in another pan with a dash of olive oil until mostly cooked. Add sausage to veggies, add Stock and seasonings. Simmer for 1 hour and enjoy!!!
My theory on soup is use what you have.. if you do not have carrots but you do have potato use that who cares!! The fennel in this recipe was wonderful so I do not recomend subbing anything in for that.
Our next CSA recipe is
Fried Green Tomatoes from simplyrecipes.com
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper
I cannot wait to see what we get this week!!!!
Thanks for reading
Nyki
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