Risotto — Two ways

For some insane reason, I used to not really like risotto. Not sure what was wrong with me, but I came around, especially after going gluten free.

It's not as hard to make as some people think, AND there is no heavy cream or cheese involved in the making of risotto that gives it that super creamy texture. It's just that way naturally! You may have all known this, but my husband actually asked to watch me make this because he did not believe that I didn't put a pound of cheese or two sticks of butter in when making this.

Last night I made Butternut Squash Risotto. Soooooo good. I was going to include pancetta, but didn't have any so I cut up a little canadian bacon and threw that in there.


Let me apologize NOW for these horrific pictures. I have a ton of recessed lights in my house, but I'm always cooking late and cannot figure out how to get good pics -- anyone? anyone?

Anyway - I roasted the butternut squash for about an hour at 400, and started the risotto while that was still roasting. When the squash was done I cut it up and added it in right at the end along with the canadian bacon.

A couple weeks ago I found some packets of dried mushrooms on sale and bought them with Mushroom Risotto on the brain and voila:


This also came out great. I had a mixture of dried mushrooms including oyster, porcini, shittake, and morels. You bring the dried mushrooms to a boil and cook until soft - then put aside making sure to keep the broth.

Both came out great - not sure if there was a favorite - they're both so good. And I adapted both recipes from Mark Bittman's How to Cook Everything, of course.... If you want the full recipe let me know.

Stuffed Acorn Squash

I made such a delicious dinner last night (if I do say so myself) and it was all things I already had in the kitchen, which I love!

I was browsing some blogs yesterday and saw Liz's fall inspired recipe for Stuffed Squash, realized I didn't have all those ingredients, then found this on Food Network.com, and figured I could sort of combine those recipes, plus what I had already to make this:


Allie's Stuffed Acorn Squash
(serves 2)
1 acorn squash
a bit of butter & maple syrup for squash
1 package ground turkey (sausage would have also been great)
1 onion
2 carrots
1 large celery stalk
1/4 cup sweet corn
1 crush garlic clove
1 cup cooked brown rice
1/4 cup white wine
1/2-1 cup chicken stock
1 tsp (or more) cinnamon
Pecorino or whatever cheese to sprinkle on top
salt & pepper

Preheat oven to 400. Cut acorn squash in half, remove seeds, place on pan with a dab of butter and a bit of maple syrup in the halves. Sprinkle with salt & pepper. Bake for 45-50 minutes.

Before:

After:

In skillet brown turkey (or sausage) with a bit of olive oil. Remove meat, then sauté chopped carrots, onion, celery (I think an apple might be good mixed in here too!), with garlic. Add white wine to deglaze pan and let cook down for a bit. Put turkey back in, mix, then add half the chicken stock. Let cook for a bit, then add in cooked brown rice, sprinkle in cinnamon, salt & pepper to taste, the rest of the chicken stock and let cook.


Then stuff the halves with the delicious filling, sprinkle with pecorino - YUM.

I enjoyed mine with a Redbridge watching Glee :)

Eataly — NYC

I was in NYC this weekend for a friends birthday and had been hearing and reading so much about Mario Battali's Eataly, that I just HAD to go. I knew it would be a mob scene, and it definitely was. But it was pretty cool to check out. I would recommend going NOT on a Saturday, or in a few months when the hype dies down.

Inside Eataly

I was mostly interested in getting gelato, cured meats, and some cheeses, if I wasn't gluten free, I'm sure my list would have been: fresh pasta, pizza, and panini, but the other stuff is just as good, and less calories! We managed to find a table with a server and ordered a sampler board that looked like this:


Umm, YUM, all the things I was looking to get! It was really good. They served with a fig, some honey, and oil - and also served with fresh baked bread (which I obviously did not partake in) and to top it off we each got a glass of Bastianich Rosé that was quite good. I would have gotten another glass, but there was no way we were getting the waiter back. Oh - and you can just walk around and shop & buy things, so we also got a container of bistecca was was cooked to PERFECTION. It was $20 for not that much, but totally worth it - my mouth is watering thinking of it.

I had my eyes on the gelaterria, but there was a huge case of desserts and there were at least 5 delicious looking items that were clearly labeled gluten-free. I almost got the tiramasu, pictured, but figure on my return visit I will go for it.

Oh, and PS - they were selling white truffles in there for $2500 a pound!!! Yikes!

GF Apple Cinnamon Pancakes

It's been ages since I've posted! Work has been crazy, been traveling quite a bit for fun and work, and now I think things are getting back to normal!

I've been cooking quite a bit since the weather has gotten cooler, I'll be sure to share!

My favorite thing I've made in the past two weeks? These babies:


Umm, yum. Look at how light & fluffy there are too! We had a TON of apples from going apple picking, and after making an apple cake (that didn't turn out that good actually) and an apple pie, these sounded like a great idea - and they were. Sooo good. I'm not sure why I never thought to make this before?

We used the Gluten Free Bisquick, then chopped up the apples into little pieces, sprinkled them on the cakes, then sprinkled a little cinnamon mixed with sugar on top, like so:


I am definitely making these again in the very near future.

KIND bars

Thank god for these fruit & nut bars at Starbucks!

Baltimore/DC this week

Hey all! I am at the airport waiting to fly to Baltimore, I am there till Wednesday then heading to DC until Saturday.

Any GF food recommendations?

I will be in the Fell point area in Baltimore and staying in the Dupont Circle area in Washington.... Let me know! Thanks!!

Gluten Free Bisquick Review

Review: AMAZING.


More to come + pics .... had these GF pancakes for breakfast today & they were simply delicious! Fluffy, light, excellent pancake taste, no gluten-free weirdness. YUM.

I'm slightly torn though - I still love Kinnikinnick pancake/waffle mix - it's sweeter, not as fluffy - as well as Better Batter's mix, which is definitely fluffy & good flavor - although this mix is hard to get my hands on.

We shall see.... Do you guys like this mix? Have you tried it?!