I finally come out of the funk of hormones and a new family schedule. I think I have it figured out. Just the schedule part, I don't have the rest figured out yet. Let me know if you have any mothering secrets.
So I am out of the funk and I have finally started cooking more. I have to say we all are feeling better about it. I found this recipe in my Food Network Magazine. It is a dish that can be made in 20 minutes. It was much faster than I expected. And way more delicious than I expected. Seriously, it has been about 10 days since I made this and my mouth still waters looking at the picture.
My husband doesn't really like cooked greens, but he rated this, "Eat monthly" - not bad for someone who doesn't really love butternut squash or cooked Kale! I could eat it weekly.
I did make my own gnocchi because I wanted to see how hard it was. It was fun, but time consuming. If you are interested in making it, I made this recipe the day before - that way you aren't in the kitchen all day.
Gnocchi with Kale and Butternut Squash
adapted from Food Network Magazine
2 tbsp unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tbsp roughly chopped fresh sage, or 1 tsp ground dried sage
1/4 tsp red pepper flakes
1 1/4 cups low-sodium chicken broth
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi (or about 1/2 the recipe linked above)
3/4 cup grated parmesan or pecorino romano cheese
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3-5 minutes.
January 27, 2012
Also, if you are still reading my blog, then you have probably been with me long enough to know my sister, Hannah. She was the one who inspired me to keep a food blog, took me to blogging conferences with her, helped me get started, and most importantly - she gave me confidence that I really could cook well enough to have a food blog. Well, last June she stopped writing on her blog. She had a hard time with that decision, she had a large following, really enjoyed it, but she just knew it was the right thing to do. Because she is my best friend and we are very similar, she talked about it a few times with me before she made her final decision. As she explained that she wanted to spend more time with her family, living her life for her children/husband/self and not for the blog, it just made sense for me too. I shouldn't be thinking, "we can't eat that [a favorite recipe] tonight, I've already posted that recipe!"
Now I am not going to stop blogging, just cutting back. So what it comes down to is I am saying, "yes!" to my family and "yes" to making food for me, and not the blog. I will keep Redhead Recipes more as a place I post some great recipes, whenever they come. I am not going to pressure myself into 3 posts a week - just when they come, they come. I hope that as the posts numbers decrease, the quality will increase. Hannah said it best, "10 years from now, I will not wish that I had written one more post, but I WILL wish that I had read them one more book."
If you'd like, follow me on pinterest - I am always finding great inspiration there. Or add this blog to your reader and be pleasantly surprised when Redhead Recipes pops up occasionally.
Posted by Sarah at 7:31 PM