Happy New Year 2013 dearies!
As I sit at this key board this morning, I can't help but reflect on two things - One, it's been 3 years since I have been writing on this keyboard, on this blog. I can't believe it! It's been 3 years since I've been doing the thing I love - cooking and sharing.
But it hasn't been all about the food, It's been as much about the snippets and stories as it has been about the food. Each blog post a snap shot into the window that is my life.
The fact that you're still here with me, is mind boggling. The fact that you still want to hear what I have to say and cook the eats I make in my own kitchen, humbling.
I cook because I love good food, I share because I love you.
Eat the love.
As summarised by one of my favorite bloggers.
I don't write this blog with a road map, a clear vision of where I want to go but rather, welcome the opportunities as each day brings. If I worked a plan, it would be too much like work, but this blog isn't about work to me and I don't intend to a work a plan.
Make no mistake, as any blogger worth his or her salt will tell you, you could not do this if you didn't absolutely love what you do. And therefore so many who began with me are no longer on the horizon and those still standing, I am proud to call my peers.
Like anything worth anything in life, it takes dedication, it takes hard work and it takes perseverance. But if you're lucky, you don't feel any of this. Every day, I simply do my thing - cook, write and share. It's second nature to me now like a muscle reflex.
But once in a while, when I sit at this keyboard, I realize that the people around me have given me a reason to be. Do you know how special that is?
A reason to wake up in the morning and the opportunity to do what I love. And so I cannot sit here at year 3 and not give sincere thanks.
And so I am,
Thankful for my husband who supports my endless endeavor on this blog and never questions why the hours are long & the monetary gain, minimal.
For my kids (and hubby) who eat every single thing I cook and make me so proud when they do such a good job critiquing my food. I am in awe as I see their young palates develop. I have no doubt they'll be foodies to reckon with in the not so distant future!
For my parents, especially my Mum who has never missed a single blog post and relentlessly keeps up with this blog. And for both Mum & Dad who always support me - no matter what!
For every single person who shows up for my culinary classes, because I am happiest when I am sharing my knowledge and skills and your being there, makes my life worthwhile.
For emails and comments from my readers and fellow bloggers - because you matter to me, I care about what you think and the fact that you take the time to write to me, means so much!
For my friends and every one of you out there (and you know exactly who you are) who takes the time to make my recipes in your kitchens, - you do me a great service. You fulfill why this blog exists. You are a very big part of the reason I wake up every morning and sit at this keyboard.
I humbly thank you all - each and every one of you.
On the first day of this New Year, I find myself in the kitchen yearning for something simple and yet special. Not something full of pomp and show but rather, the good stuff.
Simple. Healthy. Wholesome.
And so I turn to the nutrient loaded butternut squash. We adore butternut squash but if it wasn't for my friend Diana who lives is Catania I would perhaps missed out on this splendid pasta dish. I for one couldn't believe how wonderfully butternut and ricotta pair up. Simply genius!
As I reflect back on 2012, it's been a good year, it's been a great year and in so many respects, it has been a devastating year.
So I hope with the dawn of 2013, it bring for each an everyone of us, peace, contentment, wealth & happiness.
Because sometimes, life is just like a plate of food - Simple. Healthy. Wholesome - will work just fine.
Gather the ingredients,3/4 lb dried macaroni or pasta shells of choice, 1 small or 1/2 large (approx. 1-1/4 lb) butternut squash, 1 small onion, 1-1/4 cup ricotta cheese, 1-1/2 cup chicken stock, 4-5 sprigs fresh thyme (to yield 3/4 tbs thyme leaves), 1 garlic clove, peeled, 3/4 tsp ground nutmeg, 1 tsp salt & 2 tbs olive oil
To serve: 1 tbs extra virgin olive oil & more ricotta cheese to serve on the side
Pasta: Cook to al dente as per directions on the package
Butternut squash: Peel, cut into semi-circles ans then dice into 3/4 inch cubes.
Onion: Peel, discard ends and finely chop
Ricotta cheese: In a bowl, stir with 1 tbs water and set aside.
Thyme: Seperate the leaves from the stalks. Leave whole (no need to chop)
Heat the olive oil in a large pan on medium-high heat till very hot and add the whole clove of garlic.
Let this fry gently for a couple of seconds till brown and then remove.
Add the finely chopped onion and saute for 5-7 minutes till soft but not discolored.
Add the diced pumpkin and saute for a few minutes.
Add the salt, chicken stock, nutmeg, thyme and bring to a simmer. Cover with a lid and cook for about 10 minutes or so till the butternut squash is soft.
With a fork, gently squash a little so the vegetable pieces are no longer in perfect shape but do not mash.
Turn up the heat to medium high and allow the stock to reduce to about 1/2 cup. Add the ricotta cheese and stir to combine. Taste and adjust seasonings.
When the pasta shells are al dente, drain well and add to the pan with the sauce. Toss to combine and thoroughly coat the pasta.
Dish out onto a platter or individual serving bowl. Drizzle with some excellent olive oil and pass the ricotta cheese around the table for a dollop or two.
Infused with butternut, creamy and delicous with ricotta & just the hint of thyme and nutmeg. This is a dish as luscious and delicious as it is hearty.
Recipe for
Smashing Butternut & Ricotta Macaroni
Preparation time - 15 minutes
Cooking time - 20 minutesServes 4
Shopping list
3/4 lb macaroni or pasta shells of choice
1 small or 1/2 large (approx. 1-1/4 lb) butternut squash
1 small onion
1-1/4 cup ricotta cheese
1-1/2 cup chicken stock
4-5 sprigs fresh thyme (to yield 3/4 tbs thyme leaves)
1 garlic clove, peeled
3/4 tsp ground nutmeg
1 tsp salt
2 tbs olive oil
To serve: 1 tbs extra virgin olive oil & more ricotta cheese to serve on the side
Pasta: Cook to al dente as per directions on the package
Butternut squash: Peel, cut into semi-circles ans then dice into 3/4 inch cubes.
Onion: Peel, discard ends and finely chop
Ricotta cheese: In a bowl, stir with 1 tbs water and set aside.
Method:
Heat the olive oil in a large pan on medium-high heat till very hot and add the whole clove of garlic.
Let this fry gently for a couple of seconds till brown and then remove.
Add the finely chopped onion and saute for 5-7 minutes till soft but not discolored.
Add the diced pumpkin and saute for a few minutes.
Add the salt, chicken stock, thyme and bring to a simmer. Cover with a lid and cook for about 10 minutes or so till the butternut squash is soft.
With a fork, gently squash a little so the vegetable pieces are no longer in perfect shape but do not mash.
Turn up the heat to medium high and allow the stock to reduce to about 1/2 cup. Add the ground nutmeg and the ricotta cheese and stir to combine. Taste and adjust seasonings.
When the pasta shells are al dente, drain well and add to the pan with the sauce. Toss to cobine and thoroughly coat the pasta.
Dish out onto a platter or indiviual serving bowl. Drizzle with some excellent olive oil and pass the ricotta cheese around the table for a dollop or two.
Enjoy!
