These are the Days...

Sugarland is one of my all time favorite country groups. Justin and I went to a concert in Shreveport for our anniversary this year. They were absolutely amazing...those guys know how to put on a show!! This song is one of my favorites, and I was listening to it this morning while I was walking. It kinda sums up how I'm feeling in my life at the moment. We are at a standstill with the baby thing. My doctor says we shouldn't try until April...ugh. But....I am trying to be positive and view this time as a blessing rather than dwell on the fact that I am NOT PREGNANT. In an effort to stay positive (and keep my mind occupied) I have decided to use the next 9 months to get healthy and do some things I won't be able to do when I finally do have a baby. These are the days!
Here are a few things on my list right now:

1. Try to eat better.
2. Yoga
3. Run a 5K, and maybe a 10K
4. Learn to play the piano...finally
5. Learn to speak some Italian

We'll see how many of these I cross off. So far, I have done yoga twice this week and I have started a running program called "Couch to 5K" (that sounds pathetic, right?). And, I ordered a piano book from Amazon and dusted off the old keyboard...

On to the eating better thing...I am trying to get more veggies and fruits in, not so much dieting (I love food too much for that, that's where the running comes in!). Here is what I made last night:

Risotto with sweet peas, broccolini, and mushrooms

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 yellow onion, chopped
1 1/2 cups broccolini (baby broccoli), steamed
1 1/2 cups shitake mushrooms, sauteed in EVOO
2 cups Arborio rice
1 cup dry white wine
4 cups chicken broth
1 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups frozen peas, thawed


Heat the butter and oil together in a large saucepan over medium heat. Add the onion and sauté until translucent. Add the rice and stir to coat in the oil and butter. Pour in the wine, stir until all the liquid is absorbed. Reduce heat to low. Add 1 cup of the broth and cook until absorbed, stirring occasionally. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next. Continue this process until all liquid is absorbed. Stir in the Parmesan, salt, and pepper. Puree 2 cups of the peas in a blender or food processor. Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas, broccoli, and mushrooms.

Yummy, and loaded with veggies!

Back in action....with a new favorite!!

Ahhh. I am so glad to be cooking again! I have been looking forward to the day when I would feel "almost normal" for a while now. I think, maybe, it's here.

First off, it's time to update my "Kitchen gadgets I'm dying for" list. For my birthday, Mary Kay (Justin's mom) got me the Microplane box grater. Check. I haven't used it yet, since I haven't done much in the kitchen since then...but, it is awesome! I can't wait to use it. Last, but certainly not least, Justin got me an early anniversary gift yesterday. I went to a cooking demonstration at Williams Sonoma with my co-worker, Annie. Afterwards, we were looking around, drooling over everything in the store when I saw it....Le Creuset 20% off sale! I showed Justin. He said "pick out which one you want...happy anniversary!" AAAHHH! 6 and 1/2 quart oval french oven. Check!



So...I decided to use my new french oven for EVERY thing I make this week. Here's to breaking in my new favorite gadget!!

The Maiden Voyage:



Last night, I decided to make the risotto recipe we learned in the Williams-Sonoma demo, with a few modifications. Here is the base recipe I used:

Spring Vegetable Risotto

Williams Sonoma

5 cups vegetable or chicken broth
1 1/2 cups dry white wine
1 Tbs. unsalted butter
3 Tbs. olive oil
1 small yellow onion, finely chopped
2 cups arborio rice
1 lb. zucchini, cut into 1/2-inch chunks
2 cups frozen baby peas
1/4 cup minced fresh mint
2/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Cook the risotto:
In a saucepan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer over low heat.

Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3 to 4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally and adding more only after the previous addition has been absorbed.

Sauté the vegetables:
While the rice is cooking, in a fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the zucchini and sauté just until softened, about 4 minutes. Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the risotto:
When the rice is tender and creamy but the grains are still al dente at the center, after about 22 minutes, stir in the sautéed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season with salt and pepper, divide among shallow bowls and serve immediately. Serves 4.


I wasn't really a huge fan of the mint in the recipe. I mean, it was good, just not my thing. Plus I wanted to add some meat to make the dish a little more "husband-friendly". Here are my modifications: While the rice cooked, I baked some prosciutto in the oven until it was crispy, then stirred it in at the end. I sauteed some mushrooms with the zucchini. I used parsley in place of the mint. It turned out really pretty and yummy....see:





Tonight, my mom was here. We had already planned on having my favorite meal: tomato soup with grilled cheese sandwiches. Since I was using my new french oven, I decided to make homemade tomato-basil soup. (don't get me wrong, I love my Campbell's, but I wasn't about to heat that up in my Le Creuset!) Here is the recipe I used:

Tomato- Basil Soup

Cooking Light

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
Basil leaves, thinly sliced (optional)

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired.

For our grilled cheese, pressed the velveeta(yes!)sammies on my panini press. Delish!



Two days, two recipes, and I am already in love with this pot. It is perfect...plus, it's pretty!!

Chicken and Mushroom Risotto

Wow! What a busy week we've had. Thursday was Match Day...the day Justin found out that we get to stay here in Jackson for him to do his residency! Such a blessing! No moving to Buffalo, or Orlando, or anywhere. We get to stay right here!
I did NO cooking last week because it was full of breakfasts and dinners and such. Yummy! Probably gained a good 5 pounds. Mom was here tonight and I made Chicken and Mushroom Risotto from Food and Wine. It was really good. I love risotto! So versatile...soft and creamy! Mmmmm. Here is the recipe

Chicken and Mushroom Risotto

Food and Wine

2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.


Heavenly...like old-fashioned chicken and rice, all grown up!

Butternut Squash Risotto

Wow, I haven't blogged all week! It's been a little crazy, and this is the first night this week that I have really cooked. I was starting to get depressed. But, thank goodness, I'm back in action tonight! It's pasta night, but we had risotto. That counts, right? I got this recipe from my favorite cookbook...Cooking Light. For just 275 calories, this was pretty darn good. Warm, creamy, and comforting on a winter night! I had butternut squash risotto at an Italian restaurant in Boston's North End this fall, and it was incredible. This is a very easy and healthy make-at-home version. This is going on my list of go-to recipes. Enjoy!

Butternut Squash Risotto

Cooking Light

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.





Oh, here is a picture of my Valentine's Day gift from my Mom. Monday night, she brought me a goodie bag of candy, some gorgeous earrings, and two cool kitchen gadgets! She got me a potato ricer...which is awesome...it can be used to make mashed potatoes, soups, and even baby food! AAAnd...this sweet little Le Creuset heart dish. I am using it to hold my Italian spice blend. So cute! Thanks Mom!

Happy Valentine's Day!

Never knew I could feel like this
Like I've never seen the sky before
Want to vanish inside your kiss
Everyday I love you more and more
Listen to my heart, can you hear it sings
Telling me to give you everything
Seasons may change winter to spring
But I love you until the end of time

Come what may, come what may
I will love you until my dying day

Suddenly the world seems such a perfect place
Suddenly it moves with such a perfect grace
Suddenly my life doesn't seem such a waste
It all revolves around you

And there's no mountain too high no river too wide
Sing out this song and I'll be there by your side
Storm clouds may gather and stars may collide
But I love you until the end of time

Come what may, come what may
I will love you until my dying day
Oh come what may, come what may
I will love you

Suddenly the world seems such a perfect place...

Come what may, come what may
I will love you until my dying day

These are the lyrics to the song, "Come What May" from the movie "Moulin Rouge". This was the first song Justin and I danced to as husband and wife. What a happy day it was! Totally cliche, I know, but it really was the best day of my life!

We celebrated Valentine's day last night, since Justin is on call today(all day, all night at the hospital). I found a recipe in VIP Jackson magazine for Tuscan rack of lamb with asparagus and crispy prosciutto risotto that I wanted to try. It seemed like a nice, romantic meal to make for Valentine's day, so I gave it a shot. Turns out, it was super easy...the only challenge was finding the lamb rack with bones already frenched. Justin found them at Fresh Market. (love that place!) I got out our wedding china for our special dinner. I love my china- Grosgrain by Vera Wang!


Here is the recipe...try it!

Tuscan Rack of Lamb

"VIP Jackson" Magazine


Serves 4

2 lamb racks with bones already frenched
1/2 cup olive oil, plus 2 Tbs.
Salt and pepper
2 Tbs. garlic, chopped
1/2 cup fresh italian parsley, chopped

Preheat oven to 400 degrees. Prepare lamb: with a sharp knife, slice vertically down beside each bone to create your lamb "lollipops". Season lamb with salt and pepper on both sides. In large, shallow casserole dish, combine 1/2 cup olive oil, garlic, and parsley. Add lamb and coat well on both sides. Let lamb marinate for 2 hours or overnight in the fridge. Heat a large oven-proof saute pan over medium high heat and add remaining olive oil. Once oil is hot, add lamb, fat side down. Saute until golden, 3-5 min. Turn over, fat side up and roast in preheated oven 15 minutes. Remove from oven and let meat rest 5 min.


Asparagus and Crispy Prosciutto Risotto

"VIP Jackson" Magazine

Serves 6

6 cups chicken broth
1 cup dry white wine (I had Vermouth, so I used it!)
2 Tbs. unsalted butter
1 cup onion, finely chopped
2 cups arborio rice
1 and 1/2 cups asparagus, cooked and cut into 1-inch pieces
1 package prosciutto, pre-sliced
1/2 cup fresh shredded parmesan cheese
grated zest of 1 lemon

In a medium saucepan, add chicken broth and wine and heat to simmering, keep warm. Place prosciutto on a baking pan lined with foil and sprayed with cooking spray. Place in 350 degree oven for 5 to 10 minutes until crispy. Remove from oven and allow to cool. Chop and set aside.
In a large 4 qt. saucepan over medium heat, melt butter. Add onions and cook until translucent, about 3-5 minutes. Add rice and stir. Cook 3-5 minutes until rice is translucent around edges. Do not let rice and onions brown.
Reduce heat to low, add enough of wine stock just to cover rice. Stir often until liquid is completely absorbed. Repeat until all liquid is absorbed. It will take 20 -30 minutes. After the last addition of liquid, add asparagus and prosciutto and stir. Remove from heat, add cheese, lemon zest, salt and pepper to taste.


Serve lamb racks over a bed of risotto with fresh parsley garnish.



For dessert, my first attempt at chocolate souffles. I used a Cooking Light recipe, and they turned out pretty good!

Double Chocolate Souffles with Warm Fudge Sauce

Cooking Light

Souffle:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
Preparation
Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.



It was so nice to have a romantic dinner at home. Much better than going out on Valentine's day! An amazing meal with my sweet hubby, candle light, and good music (Michael Buble's Crazy Love and the Valentine's Day movie soundtrack are perfect)... doesn't get much better than that! Here are some more pics from the evening...with my new camera!!! You probably already noticed how awesome today's photos look, right?! Nikon D3000 DSLR! Yess!

Sweet puppy


Another shot of that delicious lamb


Laughing dog


Cooking it up in my "cozy" kitchen... love my vintage apron!


Ready to dig in