Let’s chalk up yesterday to just a crazy day that I do not want repeated.  Work was absolutely insane with people upset, deadlines approaching, phones a ringin’ and software not working.  But hey – It’s not the end of the world so just keep smiling and plug away.  Now onto something that automatically makes me smile.  Risotto!

Well do I have a post for you today!  I mean totally sink your teeth in recipe.  Comfort screaming out loud!  You are going to love this post.  If you don’t love this post – then you either do not like Maple, Butternut Squash and Risotto or you may simply not like me rambling on about it.

Regardless of the answer here is the recipe.

Ingredients

• 6 Cups chicken broth
• ¼ Cup sherry
• 2 Tbsp. butter
• 1 Small onion finely chopped
• ½ Butternut squash diced
• 2 Cloves garlic, chopped
• 2 Tbsp. maple syrup
• 1 Tsp. rosemary
• 3 Tbsp. wine vinegar
• 1 ½ Cups Arborio rice
• ½ Cup grated Parmesan cheese
• Coarse salt
• Fresh ground pepper

Method

1. Heat broth and sherry until simmering.
2. Cook squash and onion, until onions soft, about 7 minutes seasoning with salt and pepper.
3. Add garlic, maple syrup  rosemary,  and vinegar and cook 2-3 min further till all well blended.
4. Squash should be soft but intact.
5. Add rice and stir to coat and then add first cup of broth mixture, stirring until most of the liquid is absorbed.



6. The broth must be hot when adding to the rice. As broth dissolves add more until rice done, about 30 minutes.





7. Rice will be plump and slightly firm to the bite.



8. ENJOY

Zesty Tip: Don’t sweat the risotto – it is not as hard as you think.  Just follow these simple instructions and you can pull it off.

Last night was a bit of a hodge podge night with just a bit of lazing around and some TV watching.  Does anybody watch American Idol? I tuned in for a bit last night for a little laugh.  I feel I could be doing so much around the house getting it set up but for some reason the couch continues to call my name.

Hope you have a great Wednesday.  The kitchen people and carpenters are coming this morning to do some fixes and the flooring guys are coming back on Friday to take a look at some blemishes.

Take care

zesty

Happy Wednesday!  Phew… what a day!  We will get on that in a minute.  I have been working on house decisions what feels like all day yesterday as the builders had made some great progress and had lots of questions as the floor system got underway today.  House Update Below!!!!

On to the carrots!  These babies were amazing.  As part of the huge barbecue feast from yesterday we had some fresh garden carrots that were just aching to be kicked up with some Canadian Maple Syrup.  Now not that this carrot recipe is low in fat… but I really enjoyed them.

Here are the simple step by step instructions on how to spin these carrots for your next dinner.

Ingredients

• Carrots
• 1 Tbsp. Butter
• 1 Tbsp. Maple Syrup
• 1/2 Tsp. Fresh Thyme
• Salt
• Pepper

Method

1. Wash carrots and cut ends off.



2. Cut into pieces and place in pot and cover with water.
3. Bring to a boil and cook until fork tender.
4. Drain water, turn off heat and place pot back on the burner.



5. Season immediately while hot, add butter, thyme and maple syrup.





6. Stir and serve.
7. ENJOY!

Zesty Tip: I like to slightly under cook vegetables as I find they taste better than when they are mushy.  So I like to keep a close eye and try to cut them similar in size so they cook evenly.

House Update

So there you have it! Some kicked up carrots and a zesty house update. Have yourself a great Wednesday and I will see you all tomorrow for a very “Beantown” menu choice.

Take care

zesty