Butternut Squash Risotto

It was a chilly November day at the farmer’s market. For sale were beautiful leeks that I simply could not resist, so I got three. There was also fresh garlic and butternut squash. With Thanksgiving around the corner, this recipe could be an option to replace the dressing. Dressing, while is traditional, does not provide the nutrients this dish serves up. The sage, in particular, spurs a memory of Thanksgiving past. As stated last week, shiitake mushrooms have long been reverted in China as medicine. So, I decided to add them into this dish. It gives it a nice texture and flavor along with support for the immune system.

Butternut Squash Risotto 

 Ingredients:

• 1 lb butternut squash, peeled and
  cubed (about 3 cups)

• 3 tsp grape seed oil (separated)

• 5 cups water

• 1 large leek, white part only, chopped

• 2 garlic cloves, finely chopped

• 1 ½ cups brown rice

• 1 cup chopped shiitake mushrooms

• ¼ cup Parmesan cheese

• 2 TBSP butter

• 1¼ tsp sea salt

• ¼ tsp black pepper

• 1 to 2 tbsp finely chopped fresh sage

Directions:

1. Preheat oven to 475˚F. In a large bowl, toss cubed squash in 1 tsp grape seed oil. Place squash on jellyroll pan. Roast squash until tender, about 20 to 30 minutes. Keep warm.

2. Heat water in a large pot on low, keeping at a simmer throughout the cooking process.

3. In a heavy-bottom pot, heat olive oil over medium heat. Add the mushroom and sauté until tender. Set aside.

4. Place remaining oil in pot and add leek and garlic and cook until soft, about 5 to 6 minutes.

5. Add rice and stir to combine. Gradually add water ½ cup at a time, stirring constantly until liquid is absorbed and risotto is soft, about 30 minutes.

6. Using a potato masher, mash the butternut squash on the jelly roll pan.

7. When the risotto is soft, stir in squash, mushrooms, cheese, butter, salt, pepper, and sage.

Cuban Black Bean Patties and Pineapple Rice

Recently, I went through a recipe book I've not used in quite a while.  The reason I picked it up was because I was looking for a pound cake recipe one of my daughter's wants me to make for her birthday.  My tastes and view of food have changed over the course of the past two years, so my old ways of cooking have gone by the wayside.  Therefore, I've not picked up my well-used cookbooks in quite some time.  Typically, I'll mark some recipes that my family enjoyed, but not really explore other options.  As I was looking through this book, I began to realize what great vegetarian options were there just waiting to be prepared.  This was one that I just discovered.  I made a few changes to create my own healthier version, and it turned out quite well.  I love black beans and when combined with the right flavors, can really be a satisfying meal.  I topped my black bean patty with a little salsa just for some kick.  As a way to save time, I prepared the black bean mixture a day ahead and then cooked them the next day.  If you don't have the time or the desire to cut up fresh pineapple, you can purchase precut pineapple in the produce section of the grocery store.  Happy cooking!

Cuban Black Bean Patties and Pineapple Rice

Ingredients:

RICE

• 1 cup rice

• 2 tsp butter

• 1 cup diced fresh pineapple

• 2 TBSP chopped fresh cilantro

• 1/4 tsp salt

PATTIES

• 2 cups rinsed, drained canned black beans, divided

• 1 large clove garlic, minced

• 1/4 tsp ground cumin

• 1/8 tsp salt

• 1 large egg white

• 1/4 cup chopped red onion

• 1/4 cornmeal

Directions:

1. Prepare rice according to directions, omitting the salt and fat. Drain, place rice in a large bowl and set aside.

2. Melt butter in a nonstick skillet over medium heat. Add pineapple, sauté 4 minutes or just until pineapple begins to brown.

3. Add pineapple, cilantro and salt to the rice. Combine. Cover and keep warm.

4. To prepare patties, pace 1 1/2 cups beans, garlic, cumin, and 1/8 tsp salt in a bowl, partially mash with a fork.

5. Place 1/2 cup beans and egg white in a food processor, process 30 seconds or until well combined. Add bean puree to bean mixture in bowl, and stir until combined. Add onion and stir.

6. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch thick patty.

7. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

8. Heat pan over medium heat with just enough olive oil to coat pan. Cook about 3 minutes on each side.

9. Spoon about 1/2 cup rice onto each of 4 plates, top with one patty.

10. Can garnish with fresh salsa.

Yield: 4 servings