These butternut squash pastries are scrumptious! I really love butternut squash, but I love crispy, flaky pastry even more. I could eat these pastries for a whole meal…and I almost did. They’re also incredibly easy to make. You really can’t go wrong with them! To make these pastries, defrost some frozen puff pastry dough and preheat your oven to 400°F. Also cook a butternut squash (refer to my post on butternut squash risotto for a quick microwave steam method), and … Continue reading
I love making and eating risotto, and I’ve even featured an asparagus version on this blog before. In that post, I referenced how you could make risotto with beer instead of the traditional wine. That’s what I’ve done here, and it is so good. This risotto is citrusy and slightly sweet with just a touch of shrimpiness. My risotto-cooking technique has also progressed to the point where I can rely on it spreading beautifully on the plate and the rice … Continue reading
Baba ghanoush is a totally delicious eggplant dip, and it is really easy to whip together. When the creamy eggplant is flavored with olive oil, lemon, cilantro, and sesame, it turns into a healthy, tasty, and surprisingly filling snack. I’ll definitely be nibbling on it during the next football game. Traditional baba ghanoush is made with grilled eggplant, but you can cook your eggplant in the microwave for a speedier version. I had tiny eggplants, so I sliced them in half and … Continue reading