First Snow Storm of the Season!

We’ve been getting pounded by snow since around 8:30/9:00pm last night and it just hasn’t given up! It turned out to be the perfect snow day when classes were canceled on campus about 90 minutes before my first class! My time was used well while relaxing at home and I attempted two new recipes, Noodle Kugel and Butternut Squash Risotto. Sadly I was so absorbed in the cooking process that I forgot to take pictures but I highly recommend trying these recipes out they were both fabulous!


Butternut Squash Risotto (adapted from The Barefoot Contessa)


* 1 butternut squash (2 pounds)

* 2 tablespoons olive oil

* Kosher salt and freshly ground black pepper

* 6 cups chicken stock

* 6 tablespoons (3/4 stick) unsalted butter

* 1/2 cup minced shallots (2 large)

* 1 1/2 cups Arborio rice (10 ounces)

* 1/2 cup dry white wine

* 1 cup freshly grated Parmesan



*Preheat the oven to 400 degrees F.

*Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

*Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

*In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, and then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

We had this for dinner with peas and mushroom chicken and I am stuffed! I’d recommend tossing the peas into the risotto as well it makes the colors pop and tastes great!



Noodle Kugel (adapted from the Smitten Kitchen blog)

* ½ pound wide egg noodles

*4 eggs

*1 cup sugar

*1 16 oz. container of full fat cottage cheese

*1 stick butter, melted

*1 teaspoon vanilla

Preheat the oven to 350 degrees and boil the noodles for five to seven minutes so they are partially cooked.

In a large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, butter and vanilla. Stir in the drained noodles.

Pour into a pan and bake for 1 ½ hours or until the kugel sets. It took about that exact time for mine to work at an altitude of 5280 feet.


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