Halfway there - New beginnings
So today marks 20 weeks in my pregnancy, and that I am halfway there! Praise God! I love this time. I love being pregnant. Every day, I thank the LORD for this precious miracle and am so grateful and humbled that we have such an awesome God who loves us so much and hears our prayers!!! So, I'm halfway there to meet this precious little girl and I figured what better time to commemorate starting a new blog than today. So here goes....
This blog is going to be all over the place, because I am afterall the one writing it. One day I may be talking about the delicious butternut squash risotto I made over the weekend, while in the next moment I will be talking about my newfound love for McDonalds french fries. MickeyDs = LOVE. I am also wondering if tonight's new Glee episode can't top last week's Gwynesode. I think not on the Gywneth front. So, lots of ramblings, but all in good fun and a great way keep in touch with all my peeps and kinfolk up in Louisiana. Enjoy!
Recipe for Butternut Squash Risotto with Bacon
Cooking Time: 45 minutes
1/2 butternut squash
1 tsp olive oil
2 oz crimini/ shitake mushrooms
4-5 cups chicken stock
3 tbsp butter, divided
1/2 large sweet onion, diced
1 clove garlic, minced
4 fresh thyme sprigs (about 1 Tbsp fresh thyme)
1 cup arborio rice
250 g thick cut, double smoked bacon, cut into cubes ( i used what I had in pantry which was hormel black label)
1/4 cup Parmesan, finely grated
1. Brush squash half with one teaspoon of olive oil and roast in a 400°F oven for 45-60 minutes or until softened and cooked through.
2. Remove from oven and let stand. When cooled, peel and dice into large cubes. Set aside.
3. In a large heavy bottomed saucepan or pot, heat 2 tablespoons of butter. Add in onion, garlic and thyme and sauté for 2-3 minutes or until vegetables begin to turn translucent.
4. Add mushrooms and rice and cook, stirring constantly, for 5-10 minutes.
5. Add chicken stock one cup at a time, stirring between additions and allowing the stock to be completely soaked up by the rice before adding more. Keep stirring and slowly continue to pour in stock - takes about 30 minutes.
6. Meanwhile, in a small heavy bottomed pan, cook the bacon until crisp. Drain on paper or kitchen towels and set aside.
7. When last of stock is used up, stir in remaining butter, cubed squash and bacon. Sprinkle with Parmesan and stir in.
This blog is going to be all over the place, because I am afterall the one writing it. One day I may be talking about the delicious butternut squash risotto I made over the weekend, while in the next moment I will be talking about my newfound love for McDonalds french fries. MickeyDs = LOVE. I am also wondering if tonight's new Glee episode can't top last week's Gwynesode. I think not on the Gywneth front. So, lots of ramblings, but all in good fun and a great way keep in touch with all my peeps and kinfolk up in Louisiana. Enjoy!
Recipe for Butternut Squash Risotto with Bacon
Cooking Time: 45 minutes
1/2 butternut squash
1 tsp olive oil
2 oz crimini/ shitake mushrooms
4-5 cups chicken stock
3 tbsp butter, divided
1/2 large sweet onion, diced
1 clove garlic, minced
4 fresh thyme sprigs (about 1 Tbsp fresh thyme)
1 cup arborio rice
250 g thick cut, double smoked bacon, cut into cubes ( i used what I had in pantry which was hormel black label)
1/4 cup Parmesan, finely grated
1. Brush squash half with one teaspoon of olive oil and roast in a 400°F oven for 45-60 minutes or until softened and cooked through.
2. Remove from oven and let stand. When cooled, peel and dice into large cubes. Set aside.
3. In a large heavy bottomed saucepan or pot, heat 2 tablespoons of butter. Add in onion, garlic and thyme and sauté for 2-3 minutes or until vegetables begin to turn translucent.
4. Add mushrooms and rice and cook, stirring constantly, for 5-10 minutes.
5. Add chicken stock one cup at a time, stirring between additions and allowing the stock to be completely soaked up by the rice before adding more. Keep stirring and slowly continue to pour in stock - takes about 30 minutes.
6. Meanwhile, in a small heavy bottomed pan, cook the bacon until crisp. Drain on paper or kitchen towels and set aside.
7. When last of stock is used up, stir in remaining butter, cubed squash and bacon. Sprinkle with Parmesan and stir in.
Labels: first post, Glee, Gwyneth, Mcdonalds, pregnancy, Recipe
posted by Rebekah at
1:05 PM
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