Wednesday, November 10, 2010

The kids ate it!

I don't know about you, but there are many meals I make where I get at least one or more "Mom do I have to eat this?"

It is so nice when I make something and I hear "Can I have some more? This is good. Can you make this again?"

This happened the other night.

I got the recipes from my friend Traci and my Aunt in Utah.Thanks so much to both of you for making this a "thanks mom" kind of night.

First, Porkypine Meatballs

1 lb ground beef
1/2 cup dry rice ( I used regular )
1/2 cup milk
2 Tbsp onion (dry or fresh)
Salt & Pepper
(I also added my secret savory spice blend, if you have a favorite blend, add a little, maybe a teaspoon)

Blend the ground beef, spices and rice together and form golfball or fist size balls.

My Aunt's recipe says to place in a baking dish,
Pour 1 can of tomato soup mixed with 1/2 cup water over the meatballs and bake at 350 degrees for 1 1/2 hours.

I'm not a bake for hours kinda girl. I love my pressure cooker. This is the one I have and use all the time.
I put my meatballs in, covered them with the soup and set the pressure cooker at high for 8 minutes. Let the pressure come down naturally, which takes about 20 minutes, and you're done.
The best thing about this pressure cooker is that you don't have to baby sit it. Set it and walk away. Done!

Next, Pumpkin (or Squash) Risotto
1 medium sugar pie pumpkin (butternut squash is ok)
1/4 cup olive oil
Kosher salt

Peel and seed pumpkin. Cut into cubes. Rub with 2 T olive oil and season lightly with kosher salt. Spread on sheet pan and roast in preheated oven at 350 degrees for 25-30 minutes until soft but not mushy.

After pumpkin or squash is cooked combine the following:
1/4 cup olive oil
1 small onion diced
3 ribs celery diced
3 cloves garlic minced
2 cups Arborio rice (short grain rice OK)
6+ cups vegetable stock
1 1/2 tsp kosher salt

Heat oil over medium heat in large stockpot. Add onions, celery, and garlic and cook until slightly translucent. Add rice, stir well and allow rice to 'toast' slightly. Begin adding stock 1/2 cup at a time until it is all absorbed into rice. Rice should be creamy, but not too soft when finished. (About 20-25 min) Stir in roasted pumpkin cubes and reduce heat to low. Fold in butter and place in serving dishes. Sprinkle with Parmesan cheese if desired.

You should know that the Risotto recipe makes a LOT! It fed my family of 7 for more than one night. If there is just a few of you, half the recipe.

It's some work to put this together, but the "Thanks Mom" is so worth it!

1 comment:

  1. I SO Want want of those pressure cookers!!! Matt's cousin got one before we left and showed it to me and I feel in LOVE. one day, one day!


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