It is only Tuesday…

October 27th, 2009

More than one person today has lamented that it is only Tuesday… stumbling around the law school building, groggy from lack of sleep, slurping coffee and groaning at the loads of work that await me… at least I am in good company… it has been a really rough semester. This morning I was hit with the shock that I have a little more than a month before exams…. yikes! Thankfully (or should I say unfortunately), I’ve been through the whole exam process twice now so I know what to expect… sort of… It is going to be a long month.

On top of this, I have not had much time to cook. I’ve been so busy… eating staples and be boring… A few weeks ago, M&J came over for dinner. I made Hazelnut Chicken with Butternut Squash- Sage Orzotto. Both a huge hit! Making a risotto with orzo is so easy that I definitely will do it again in the future. Recipes will be coming tomorrow… but for now Tuesday is almost over and I need my sleep…

ok, now I’m more rested… the recipes:

Hazelnut Chicken

4 chicken breasts
1 egg, whisked with a fork
1 cup of hazelnuts, chopped in a food processor

1. Heat the oven to 400.
2. Dip the chicken in the egg and then the hazelnuts.
3. Bake for 30 min or until the chicken is cooked through.

Butternut Squash- Sage Orzotto

12 oz butternut squash, chopped, cooked and pureed (see Note)
2 cups orzo
2 shallots, chopped
1 garlic clove, chopped
2 tablespoons of olive oil
1/2 cup of white wine
4 cups of chicken broth (perhaps more depending on the absorption)
1/2 cup of parmesan, grated
4-5 sage leaves chopped

1. Heat the olive oil over medium heat in a large frying pan. Saute the garlic and shallots until the shallots are translucent.
2. Stir in the orzo and the white wine. Keep stirring until the white wine has been absorbed.
3. Then add the chicken broth in 1/2 cup increments, stirring constantly until the pasta absorbs the chicken broth.
4. Continue until the orzo is tender.
5. Mix in the butternut squash, parmesan and sage leaves.

Note about Butternut Squash: I boiled the butternut squash until it was soft and then pureed it. It was still good but I believe roasting would be a much better idea.

Curried Amazing Golden Butternut Squash Soup!!!

November 6th, 2008

I’ve been sitting here for awhile now and struggling to figure out what to write about.  At first, I thought I could mention my recent obsession with curry to the point that I’m thinking I may have been Indian in my past life.  Then, I thought, J likes butternut squash soup!  Maybe I could do a corny post about him but I could see all my friends reading this and cringing since I tend to talk about his amaziness a little too much (sorry!).  So, third idea:  I love fall!  Ok, I’ll paint some fabulous picture about how I love to watch the late afternoon sun bouncing off the beautiful golden, orange and scarlet leaves as I walk down the streets of Chicago and the cool crisp breeze refreshingly hits my face.  yea!  talk about corny!  I know!  Ok, finally…how about this?

I LOVE BUTTERNUT SQUASH!!!!!!!!!  You can not argue with that!  It is one of my favorite vegetables as you can probably tell!

I made some Curried Butternut Squash Soup this weekend from the Silver Palate Cookbook.  It was great and even better the next day.  Other bloggers have some wonderful butternut squash soup recipes that I can’t wait to try:

Butternut Squash Soup w/Spiced Apple Compote at Chefs Gone Wild
Roasted butternut squash, peppers and leek soup at Sunita’s World
BUTTERNUT SQUASH SOUP at the Perfect Pantry
Roasted Butternut Squash Soup with Apples and Garam Masala at The Recipe Girl
Roasted Garlic and Butternut Squash Soup at Delightful Delicacies

Curried Roasted Butternut Squash Soup
(adapted from Silver Palate Cookbook)

1 butternut squash
3 tablespoon olive oil
3 teaspoons curry
1 red onion, chopped
1 apple, peeled and chopped
2 cups Chicken Stock
Salt and Pepper

1. Roast the butternut squash at 425 for an hour or until soft. Blend in a food processor and set aside to cool.
2. Heat the oil in a large pot, add the curry powder and onions. Saute until tender about 10 min.
3. Add the apples, butternut squash puree and the chicken stock to the pot. Bring to a simmer.
4. Simmer until the apples are tender. Strain out the onions and apples. Puree in the food processor.
5. Return the puree to the pot and mix together with the liquid.
6. Return to a simmer until it reaches the desired consistency.

PROBLEM: No creative title

April 29th, 2008

Sometimes, I wonder where I left my brain…how can I forget all I know about cooking and blogging all in one evening? Come on, Ginny, you are so much better than this…but I am still going to share…

Yesterday was a crazy hectic day at work and during my lunch 15 minutes, I tried to decide what to make for dinner. You know, the normal…devouring my black bean salad while browsing through tastespotting and searching for some inspiration. Given the rainy weather, all I could think of was soup…yummy butternut squash soup! A couple months ago I tried Jen of Use Real Butter‘s Roasted Butternut Squash Soup. It was simple, easy, and delicious. I ate it for days and never got tired of it. So after work, I went to the store to get the ingredients.

PROBLEM #1: Butternut Squash is out of season.

Oh, maybe that is why I cannot find any butternut squash anywhere. Well, my mom always talks about frozen butternut squash and that would work, right?

PROBLEM #2: I forgot the shallots.

No problem, I’ll add more onion.

PROBLEM #3: The soup tasted very bland.

Well, I have a ton of leftover thyme that may make it more interesting.

PROBLEM #4: Butternut squash does not photograph well!

Who cares, I’m hungry!

Verdict: My roommates liked it but, always very critical of my own work, I think I can do better. The good part is it was very fast to make since butternut squash takes so long to roast and this cuts out that step. Jen’s recipe is excellent so please check it out and her wonderful blog!

Thyme Butternut Squash Soup
(adapted from Jen of Use Real Butter)

2 12 oz frozen butternut squash purée
1 green apples, peeled, cored, diced
1 red onion, chopped
1 tsp fresh thyme
1 qts chicken broth
2 oz. butter

1. Defrost butternut squash purée in a saucepan over medium heat for about 20 minutes.
2. Boil onions and apples in broth and simmer for 30 minutes or until soft.
3. Strain the apples and onions from the broth and reserve the liquid.
4. Purée the solids.
5. Add both purées to the broth and mix well.
6. Mix in thyme.
7. Season with salt and pepper to taste.
8. Add the butter and heat the soup until it just begins to simmer. Serve hot.

P.S. Other butternut squash soup recipes I want to try:

Butternut Squash with Chestnuts and Chillies from Kevin of Closet Cooking
Roasted Butternut Squash Soup with Ginger and Spices from Warda of 64th sq ft kitchen
Ginger-Orange Butternut Squash Soup from Karen of Family Style Food
Butternut Squash Soup with Coconut Milk from Myriam of Once Upon a Tart