Wednesday, December 14, 2011

Sweet Potato Risotto

My family loves sweet potatoes.  We stick 'em in enchiladas, make them into French fries, and even enjoy them in little tarts.  So, of course, I had to make this recipe when I saw it on Pinterest.  The recipe was originally posted by Ezra Pound Cake, which has a totally awesome blog.  You should definitely check it out (um, after you finish reading mine. duh.).  It is a perfect recipe for cold weather, and I think it would be extra fantastic with a pinch of sage and thyme thrown in for some Thanksgiving-style flavor.  Mmm... next time! Word of advice: don't skip the garnish. The parsley and toasted walnuts were an amazing addition, adding the perfect crunch and flavor to this dish.

I know what you're thinking... Risotto?  I know that you don't have time to be slaving over a hot stove, stirring endlessly while your dinner comes together.  This is a much quicker, yet still super delicious, method... and I know you'll like it. 

Sweet Potato Risotto
Yield: 4 servings

2 Tbsp butter
1lb sweet potatoes, peeled and cut into 1/2" pieces
1 onion, finely chopped
1/4 tsp minced, peeled fresh ginger
2/3 cup arborio rice
1/4 cup riesling wine (save the rest for drinking!)
2/3 cup mascarpone cheese
1/4 cup toasted walnuts, roughly chopped
1/4 cup chopped flat-leaf parsley

Melt butter in a large skillet over medium-high heat.  Add sweet potatoes, onion and ginger; saute approximately 15 minutes, until sweet potatoes are tender.
Remove from heat.

Cook rice in a small sauce pan of salted water or vegetable stock until just tender, but still firm to the bite, stirring frequently for about 15 minutes.
Drain rice.

Add rice to sweet potato mixture. Add riesling and stir over medium-low heat until blended. Stir in mascarpone until melted. Season with salt and pepper.

Spoon risotto into bowls and top with parsley and toasted walnuts.


Sunday, December 4, 2011

Thai Green Curry Soup

As much as it pains me to step.away.from.the.pumpkin... it must be done.  Otherwise, I'll probably turn all orange and mushy.  It just isn't good.

This week, I have some yummy and savory deliciousness to share with you.  

Don't mind the fact that this is probably the ugliest recipe you have ever seen.  anywhere.  EVER.

Seriously, it is an ugly-duckling of a recipe, but it tastes SO GOOD.  Warm and comforting, a little kick to it, creamy and hearty and all kinds of wonderfulness for this cold weather we've been having.

Ignore its appearance.  Make it.  Eat it.  Love it.

told you it wasn't pretty... don't judge. 

Thai Green Curry Lentil Soup
recipe from Simple Bites
Yield: 6 bowls of goodness

2 Tbsp coconut oil (or butter)
1 Tbsp curry powder (I used the BEST green curry powder EVER)
2 tsp minced garlic
1 large onion, chopped
5 cups vegetable stock
1 1/2 cup green lentils, rinsed
1/2 cup canned coconut milk
1 tsp sea salt

Melt coconut oil in a large stockpot over medium heat.  Ad curry powder, garlic and onion. Saute for 3-4 minutes, stirring frequently.

Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat.  Simmer for 35-55 minutes, until lentils are tender (mine usually takes 50+ minutes).

When lentils are tender, remove soup from heat. Stir in coconut milk and salt. Puree to your desired consistency using an immersion blender or regular blender (in batches if using a regular blender).  I like my soup with a little bit of texture, but find out what works best for you!

Serve on its own or over rice with your choice of garnish: chopped chives, a little plain yogurt, a pinch of curry powder... a chocolate donut... get crazy!