the sweet pea diaries

It’s funny to think that a short month ago, I anxiously doubted that God would provide me with friends here in Austin. I prayed desperately for just ONE, and in true form, He gives abundantly more than we ask for. Fast forward to now…I’m sipping a fancy margarita and eating half-priced appetizers with some girlfriends while waiting my turn for a professional chair massage. I would have never imagined I had these little shenanigans and beautiful friendships in store for me. Thankful for laughter and God’s goodness tonight.

BUTTERNUT SQUASH RISOTTO
Recipe from RachaelRay.com. Enjoyed with white wine and business ventures tonight.

Ingredients:

• 4 cups chicken broth (32 ounces)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 2 cups arborio rice
• 1 cup dry white wine
• One box frozen butternut squash puree (12 ounces), thawed
• Nutmeg
• Salt and pepper
• 1 cup grated Parmigiano Reggiano cheese
• 2 tablespoons butter, cut into small pieces
• 10 leaves fresh sage, slivered

Preparation:

In a large saucepan, bring the chicken broth and one cup water to a boil over medium-high heat, then turn the heat to low.

 In a large skillet, heat the EVOO, about two turns of the pan, over medium-high heat. When the EVOO is rippling, add the onion and garlic and cook, stirring occasionally, until softened, about two minutes. Add the rice and toast for three minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2-3 minutes.

Add two ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last three minutes of cooking, stir in the squash; season with nutmeg, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.

This little tidbit of inspiration lives in my cubicle reminding me what matters for real.
Thought for the day: How do you define success?

RATATOUILLE STOUP
Recipe from RachaelRay.com. Prepared with love by my newest friend and vegetarian foodie.

Ingredients:

• 3 tablespoons extra virgin olive oil (EVOO)
• 1 medium onion, chopped
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, chopped
• 1 medium eggplant, peeled and diced
• 2 small zucchini, diced
• Salt and pepper
• 1 teaspoon dried thyme
• 1 can diced tomatoes (28 ounces)
• 6 cups chicken stock
• A handful of flat leaf parsley, finely chopped
• A few leaves fresh basil, torn or shredded

Preparation:

Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.

Add the tomatoes and chicken stock, bring the soup to a boil, then turn it down to a simmer. Stir in parsley and basil, adjust salt and pepper and serve. ENJOY!