You know, I always wondered what the heck a kumquat was?  I know what it looks like, a mini orange, but I knew it wasn’t a mini orange and when I asked people what it was, I always got ‘I don’t really know’ as the answer (along with I either ‘love’ them or ‘hate’ them). So, here’s what I’ve found out.

A kumquat: is a fruit, though not a citrus, it belongs to the genus Fortunella; has a very thin and sweet skin, with a tart and sour pulp; can be eaten whole (but spit the seed); grows on a shrubby tree with glossy green leaves and white flowers; is in season during the winter; is about the size of a large cherry; is ready to eat when it’s a vibrant orange color.

Storing kumquats: room temperature is just fine for a few days and they will keep for a couple of weeks in the fridge.

Using kumquats: other than eating them whole, kumquats are great for salads; they make a nice addition to chutneys; they are also great in marinades for chicken, beef or pork.

Health benefits: kumquats have potassium, vitamins A & C and are a great source of fiber.

Recipes: Kumquat Oatmeal Cookies, Kumquat Ice Cream, Tilapia with Kumquat Citrus Butter, Chocolate Kumquat Spring Rolls, Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Bon Appetit everyone!

We’ve all been there and we’ve all heard a variety of different things:  Use salt in the pasta water; Use oil in the water; Rinse or don’t rinse the pasta after it’s drained. I’ve heard it all and I still wasn’t sure exactly what I should be doing when cooking pasta.  What I typically did turned out to be all wrong…I added both salt and oil to the boiling water, I don’t usually use enough ‘water to pasta’ ratio AND I rinse my pasta off after it’s drained…ALL WRONG!  So, I did a little research to find out what the best practices were.

1. Amount of water to use.  Here’s the deal, a generous pot (like 4 to 5 quarts) of water does several things: It comes back to a boil faster after you add the pasta; it makes it easier to add long pasta, like spaghetti or linguini; and, it helps to reduce stickiness by washing away the starch that’s on the surface of the pasta.  Hence, if you have sticky pasta a lot, it might be because you’re not using enough water.

2. Stirring the pasta.  I found out that pasta is to be stirred in the first one or two minutes of boiling.  The reason for this is that the first couple of minutes are a critical time when the pasta is coated with sticky starch.  If you don’t separate the pieces, they will stick right together and cook that way.

3. To salt or not to salt, that is the question.  The answer is YES, salt the water. Add 1 to 2 tablespoons of sea salt a large pot of boiling water.  What this does is season the pasta internally as it swells up. You might not even have to add as much salt to the final sauce because the pasta will be seasoned properly.  It’s important to note that adding salt does not cook the pasta faster or increase the heat of the water.  We’re not  using enough salt to raise the temperature more than one degree or so.

4.  What about Oil? Ok, so here’s a big one. I used to always use oil.  But, you ARE NOT supposed to do this with pasta and here’s why. Essentially, oiling the water makes the pasta oily and hence, the sauce slides off.  You might have heard that using oil will make the pasta not sticky, but if you use enough water, then you should avoid this problem.  When the sauce doesn’t stick to the pasta, the result is less flavor.  You can avoid this by skipping the oil in the water.

5. Another biggie is rinsing the pasta, what to do?  Do NOT rinse the pasta after it’s cooked.  Rinsing the pasta will cool the pasta and make the sauce not stick to it because it washes away the surface starch that makes sauce stick.  Also that small amount of starch can thicken your sauce a little, which is a good thing.

6. Here’s a good plan.  Cook your pasta sauce first in a large skillet or sauce pan (this works whether it’s a tomato-based sauce or just olive oil, garlic and herbs).  When the pasta is done, strain it out with a ladle strainer directly from the pot to the sauce pan.  Stir it up and plant the lid on top and just let it sit for a few minutes absorbing the sauce.  Then serve.

These tips should result is pasta with delicious flavor, and at the end of the day, that’s what we’re all seeking, right?  Good food, good flavor!

Hope these tips help you and please send us an email if you ever have ‘cooking questions’. 

kelly@youfoody.com

We’re also on twitter and facebook.

Bon appetit!

I’ve done the research, looked at the recipe’s, weeded out the superfluous, and come up with the top suggestions for this years’ Super Bowl Party. I’m not afraid, I’m not healthy, and I’m ready to eat.

The Dips

Speedy Homemade Salsa

Salsa needs to be made in advance! Make it the day before and let it settle in a sealed container in the refrigerator overnight. This lets the spices marinate through the entire salsa. Fresh made salsa is a must have for super bowl. If you have your own secret recipe use it, if not try out this recipe at allrecipes.com

http://allrecipes.com/Recipe/Speedy-Homemade-Salsa/Detail.aspx

Guacamole

There is not much to say about the wonders of guacamole, it’s one of the most inticing and addicting dips in the world. The only caveat is that it must be homemade! I repeat do not buy premade guacamole from the store! It’s not the same as homemade, your guests will know, I will know, and we will be disappointed and talk about you behind your back! If you don’t already make the perfect guacamole try this recipe from simplyrecipes.com

http://simplyrecipes.com/recipes/perfect_guacamole/

French Onion Dip

OK, OK, French onion dip is the sideshow dip, the third wheel, the outcast at the party but 10% of your party can’t get enough of it and I’m one of them! It brings its own requirements, for one it needs a new style of chips because tortilla chips just aren’t going to cut it! But trust me there will be one guy that doesn’t leave it alone (It may be me).

http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe2/index.html

The Appetizers

Chorizo, Bean and Cheese Nachos

I am not a big fan of having Nachos at a big party, but if you are having a smaller gathering for the super bowl, you can bring this out after. It’s a perfect dish to put on your coffee table to bring everybody back to their seats and watch the game!

http://www.foodnetwork.com/recipes/emeril-lagasse/chorizo-bean-and-cheese-nachos-recipe/index.html

Baked Bacon-Wrapped Brown Sugar Smokies

Indulgent, Indulgent, Indulgent. If your party is going to be filled with a bunch of drinkers then this is a must have after half time! Don’t put this out in the first quarter, the boozers need to be well into their state of mind for these to bring out the best effects. They will be wanting these to be warm and they will go quickly. I think I might make these for breakfast tomorrow.

http://www.recipezaar.com/baked-bacon-wrapped-brown-sugar-smokies-404885

Almost-Famous Bloomin’ Onion

I call this one the surprise. If you want to bring something new to the party this year, here you go. Chili’s made this popular but it’s easy enough to do at home (assuming you know how to deep fry). Guests will love it, you will get complements, be prepared because you will have to make it for at least the next 5 Super Bowls.

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-bloomin-onion-recipe/index.html

Spicy Chicken Nuggets (Chicharronesde Pollo)

I don’t want to but I’m going to say it, forget the buffalo wings this year. They are delicious, they are messy, but they are cliché and can be exchanged for a new item that will upgrade your menu and impress your friends! It’s all about Spicy Chicken Nuggets this year, I’m not talking jack in the box, I’m talking about homemade, delicious, and you don’t need a deep fryer to make them!

http://simplyrecipes.com/recipes/spicy_chicken_nuggets_chicharrones_de_pollo/

Grilled, Barbecue-Stuffed Potato Skins

If you want to go the full mile this year, then this is for you. Potatoes, Bacon, Cheese, Pulled Pork, and Sour Cream, this will make me remember your party and come back next year.

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/grilled-bbq-potato-skins-recipe/index.html

What is the difference between fresh bread and day old bread?  This is actually a great question.

Day old bread is just a common term, and often the bread can be a few days old.

As time passes the moisture begins to dry out in bread making the bread eventually stale and hard. Day old bread is when it’s at the stage ‘in between’ fresh and stale (Different breads take different lengths of time to reach this point).

Day old bread is often better for cooking. An example would be when making meatballs…day old bread is a better binding agent to hold the meatballs together because it absorbs moisture better than fresh bread. You can often tell that someone has used fresh bread in a meatball if they fall apart on the plate instead of holding together.

Eat Well!

This is one of those things I’ve always wondered about and I never really understood the difference, or whether we really even needed to wash rice.  So, I did a little poking around and this is what I learned.

First, there are a lot of opinions out there.  I know…shocker!  It seems as though the decision to wash or not to wash boils down to where the rice comes from.  If it comes from the U.S., then you apparently don’t need to wash the rice. This is because rice grains are normally milled to remove the outer husk and bran layers, leaving the translucent white grain that we are all familiar with. Brown rice has had the husk removed, but still has the nutritious bran layer attached.

Here, in the US, there is a law that obliges producers of milled, white rice to add nutrients back to the grains to make it as nutritious as brown rice. This means a dusty coating of vitamins and minerals is added to the rice before it is packaged and sold.  Hence, don’t wash your enriched white rice if  you want to keep those added nutrients.  Don’t worry though, if you do wash it, you basically end up with regular ole’ white rice, nothing wrong with that!

If your rice comes from Asia, like Jasmine rice, what that means is that the rice tends to not be artificially enriched.  It is simply milled white grains, and washing them should make no difference to the nutritional content of the grains. Essentially, you would rinse this rice to remove some of the starchy powder.  By rinsing these types of rice, you end up with rice that doesn’t stick together after cooking.  However, in the case of certain rices like Arborio rice (used for Risotto’s), you don’t want to wash the rice, because it’s that starch dust that creates the thick texture that we love about that dish. If your goal is to have sticky rice, then don’t wash it, that starch dust is good for stickiness.

As a general rule of thumb: American = Don’t Wash; Asian = Wash

What’s the difference anyway?

I would look at it in terms of a main dish (spaghetti sauce) vs. a side dish (pizza sauce). When you order Spaghetti or any type of pasta with a red sauce the featured ingredient is the sauce, this is where the flavor of the dish comes from, depending on your taste you’ll usually choose the sauce that you desire. For this reason the sauce will be cooked longer, include more spices, and the thickness will be determined based on the sauce ordered.

With Pizza Sauce the flavor is not meant to come from the sauce but instead the toppings you choose, the sauce becomes a lesser ingredient. The sauce may not be cooked before hand but instead just a mixture of tomato paste and tomato sauce with a few or no spices added. In general it tends to be thicker than spaghetti sauce but that depends on the spaghetti sauce.

Spaghetti Sauce should not hurt your pizza assuming it is thick enough and not runny. Depending on the sauce it may add a little flavor to it, but I would suggest going without the sauce and finding a pizza recipe online that doesn’t require it.

 

It’s that time of year again. Only 2 days ’till Christmas and still haven’t bought all your gifts?  Here are 10 food-related ideas that are easy to pick up or put together at the last minute.  Most of us like food so many of these gifts are universal. I’d enjoy each and every one of them.

 

1.  Seeds - Got friends or loved ones who grow their own veggies and herbs (I might be one of them)?  Well, a great and useful gift idea is to give them a packet of seeds (this would be a great stocking stuffer).  Better yet, head down to your local nursery and buy them a starter plant for a couple of bucks.  This time of year is great for broccoli and peas!

2. You’ve either received or given a jar of cookie mix.  This year, change it up and give a jar of dried beans or a mixture of beans in a jar (canning jars can be found at Ace Hardware or The Container Store).  Wrap a ribbon around the top with a recipe for soup attached.  Here’s a recipe for Vegetable Bean Stew in a Crock Pot.  Easy, affordable and useful.

3. For  your coffee-loving friends, skip the Starbucks gift card this year and buy a bag of beans and a cute coffee mug to go with it. If you really prefer the gift card, give it with an additional card noting a time, date and location to meet up.  This way you can share your gift and spend time together.

4.  Christmas gifts don’t have to last all year, but if you insist that they do, then hit your local bookstore and find your friend a regional cookbook.  Or, think of something they love and get them a cookbook that features that item.  A perfect example is a Cupcake Cookbook for your sugar-loving sweetheart.

5. I couldn’t write this post without including a bottle of wine on the list.  I heart wine! And I love receiving a bottle from friends or family.  It’s easy, you can usually find a bottle within your budget and if your friend likes wine, then they will certainly be aglow with holiday happiness and thankful that you thought of them.

6. Home-made Herb Infused Olive Oil.  I know that I’m not the only Olive Oil lover on this planet.  You’ve all seen those beautiful bottles with sprigs of Rosemary and Peppercorns that cost upwards of $20.  Well, here’s a post on doing it yourself! It’s quite easy, cost efficient, it looks good and it tastes great.

7. Gourmet Mustards, yum.  These can often be found in your local grocery store, but if you happen to have a Wine Store around, go there first, they will usually have some great choices that work best not only on sandwiches, but as dipping sauces for Pretzels or Veggies.  The jars typically look nice and with a bow tied around the top, would make any foody happy!

8. The Italian Kitchen Gift Basket.  I got this idea from Dean and Deluca and it’s a bit pricey from them, but can easily be done by you for less.  Hit Target and get a pasta strainer, then go to the grocery store (Trader Joe’s is a good one for this stuff), grab some home made dried pasta, a jar of sauce and a bottle of olive oil.  Toss in a head of garlic and that’s a pretty fun, unique gift!

9. Chocolate dipped Candy Canes is a nice twist on this holiday treat.  Just melt some semi-sweet chocolate, dip the candy cane in and let it dry.  Wrap it in cellophane and tie it with a bow.  This is a great treat for little ones or would go nicely with a unique coffee mug and can be used to stir things up.

10. The gift of time.  This is what it’s all about anyway, right?  Just being present is enough for many of us and if $$ is an issue this year, as it is for the lot of us, then just show up with a smile on your face and a big I LOVE YOU!

Wishing you all the Merriest of Christmas’ and a Happy, Healthy and Prosperous New Year!

I am one of those people that really love the holidays. Not just this particular time of year, but actually every holiday. I think each holiday has its purpose and it’s our job to relax and enjoy them for what they are. However, topping my list of holiday fun is Thanksgiving. Simply put, I love this holiday because I love spending time with my family. It is too infrequent that we all come together, the crazy lot of us, and just be…without all the pretense of gift-giving and tree-decorating, which quite frankly, tires me out.

I never actually cook Thanksgiving dinner, but I fall in love with all the wonderful recipes that I find in my favorite magazines and websites. While I like tradition, I really like to shake things up a little and this is one of the reasons that I love going to my mom’s house for this particular dinner. She is an amazing cook and always manages to pull off the perfect combination of new and old. She’s not afraid to venture outside of tradition, but will also keep a few favorites untouched.

When I do prepare my menu for these kinds of spreads (usually around Christmas time for me), I love spending the time to find my recipes, there are always so many to choose from, and they’re all over the place. I thought I’d put this list of fabulous recipes I’ve found this season together in one place (a mere 73 of them), so if something sounded good, it’s only a click away. I hope you’re inspired by some of this wonderful food and that your Thanksgiving is as crazy, loud and happy, as mine will be. Bon Appetit!

A few fun cocktails to get things started off right:

Pomegranate-Rosemary Royale, Cooking Light, myrecipes.com

Winter Sangria, Cooking Light, myrecipes.com

Crimson Spice Champagne Cocktail, Sunset, myrecipes.com

Gingered Pear and Brandy Cocktail, Cooking Light, myrecipes.com

Bite-Sized Appetizers:

Brussels Sprout and Prosciutto Skewers, Sunset

Smoky Salmon Chive Spread, Sunset

Endive Spears with White Bean Radicchio Salad, Sunset

Starters are one of the hardest things to come up with before a big meal like Thanksgiving, here are a few that keep it light:

Citrus, Fennel, and Rosemary Olives, Cooking Light, myrecipes.com

Wild Rice and Celery Root Soup, Cooking Light, myrecipes.com

Butternut Squash Soup with Spiced Seeds, Cooking Light, myrecipes.com

Candied Walnut, Pear, and Leafy Green Salad, Cooking Light, myrecipes.com

Spinach, Arugula, Cranberry and Walnut Salad, Life’s Ambrosia

Cranberry-Strawberry-Jicama Salad, myrecipes.com

Brussels Sprouts Salad with Warm Bacon Vinaigrette, Cooking Light, myrecipes.com

The main event and the best part, the Turkey:

To start, here’s a Turkey Roasting Guide, Sunset

Classic Roast Turkey and Giblet Gravy, Cooking Light, myrecipes.com

Sage Butter-Roasted Turkey with Cider Gravy, Bon Appetit

Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy, Bon Appetit

Clementine-Salted Turkey with Redeye Gravy, Bon Appetit

Ojai Roast Turkey with Rosemary, Lemon, and Garlic, myrecipes.com

Deep Fried Turkey, MomsWhoThink.com

Roasted Turkey with Bourbon Butter Glaze, MomsWhoThink.com

Homemade Turkey Broth, Cooking Light, myrecipes.com

Dressing/Stuffing, the possibilities are endless:

Bacon Cranberry Stuffing, Laura’s Best Recipes

Laura’s Sausage, Wild Mushroom and Sourdough Stuffing, Laura’s Best Recipes

Wild Rice and Mushroom Stuffing, Bon Appetit

Whole Wheat Stuffing with Pancetta, Chestnuts and Parmesan, Bon Appetit

Sweet Potato Stuffing with Bacon and Thyme, Bon Appetit

Artichoke Parmesan Sourdough Stuffing, Sunset, myrecipes.com

Cornbread and Gorgonzola Dressing, Sunset, myrecipes.com

Potatoes, not all mashed:

Mashed Potatoes with Lavender and Honey, Laura’s Best Recipes

Peggy’s Sensational Gravy, Laura’s Best Recipes

Buttermilk, Parmesan Mashed Potatoes, Cooking Light, myrecipes.com

Mashed Potatoes with Ranch Dressing, Bon Appetit

Cheesy Baked Mashed Potatoes, Life’s Ambrosia

Roasted Potatoes with Bacon, Onions and Sage, Bon Appetit

Scalloped Potatoes and Fennel, Bon Appetit

Potato and Autumn Vegetable Hash, Bon Appetit

Sage-Infused Mashed Potatoes and Parsnips, Sunset, myrecipes.com

Fontina-stuffed Potato Skins, Cooking Light, myrecipes.com

Garnet Yams with Maple Syrup, Walnuts and Brandied Raisins, Bon Appetit

Chili-Glazed Sweet Potatoes, Sunset, myrecipes.com

Sweet-Potato Gratin, Sunset, myrecipes.com

Mouth-watering sides, forget the rolls:

Brussels Sprout with Parmesan and Pine Nuts, Sunset, myrecipes.com

Roasted Brussels Sprouts and Apples, Cooking Light, myrecipes.com

Saute of Winter Greens and Shiitake Mushrooms, Bon Appetit

Green Beans and Walnuts with Lemon Vinaigrette, Bon Appetit

Thyme-Roasted Apples and Onions, Bon Appetit

Sauteed Carrots with Sage, Cooking Light, myrecipes.com

Roasted Root Vegetables with Sorghum and Cider, Cooking Light, myrecipes.com

Creamed Leeks, Gourmet

Roasted Chestnuts, Gourmet

Thanksgiving isn’t complete without some sort of Cranberry Relish and Gravy:

Cranberry, Apple and Walnut Sauce, Cooking Light, myrecipes.com

Cranberry Sauce with Red Wine, Pomegranate Molasses and Mediterranean Herbs, Bon Appetit

Cranberry Sauce with Pecans, MomsWhoThink.com

Thyme-Infused Gravy, Real Simple

Pan Gravy, Real Simple

Classic Gravy, Real Simple

And always…save room for dessert:

Toasted Almond and Cherry Scones, Cooking Light, myrecipes.com

Salted Chocolate Ganache Cake, Cooking Light, myrecipes.com

Cranberry Upside-Down Cake, Cooking Light, myrecipes.com

Vanilla-Bourbon Pumpkin Tart, Cooking Light, myrecipes.com

Caramel Apple Pie, Cooking Light, myrecipes.com

Four-layer Pumpkin Cake with Orange-Cream Cheese Frosting, Bon Appetit

Harvest Pear Crisp with Candied Ginger, Bon Appetit

Bourbon-Pecan Tart, Bon Appetit

Brown Sugar-Pecan Cupcakes with Caramel Frosting, Bon Appetit

Pumpkin Ice Cream Torte with Ginger Crust, Sunset, myrecipes.com

Chocolate-Caramel Trifle with Raspberries, Sunset, myrecipes.com

Roasted Sweet-Potato Cheesecake with Maple Cream, Sunset, myrecipes.com

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting, Gourmet

Poached Pears with Quince Paste in Parmesan Cloaks, Gourmet

Sour Cream Apple Pie, Gourmet

Warmest of holidays to you and your family, have a beautiful Thanksgiving Day!

For those of you who know Old Towne Orange, you know that it’s been missing something.  And that thing is a good bar with good food.  Now, I know there’s a bar at Citrus City, as well as Gabby’s, and there’s always good ole’ O’Hara’s, but that’s not what I’m talking about.  I’m talking about a bar where you can hang out and watch a game, or sit at a table and order some great food.  Well, that place has arrived, and it’s called Haven Gastropub.

Since they’ve opened, I’ve been there 3 times, and each experience was good.  Now, it’s become one of my local favorites and here’s why.  They have a great selection of hand-crafted beer, really good beer that’s priced right, I believe about $6.  They have a great beer flight for $8 and you can choose your flight from any of their beers on tap.  They make THE most amazing home made potato chips, they are like heaven.  They also make the most DE-licious french fries and their burgers are ridiculous!  I mean it.  The other things I’ve tried have also been amazing.  They have a great Mac n’ Cheese, and some pretty awesome mussels.  Just go and get a beer, an order of mussels and an order of fries or chips and you will find your happy place, I promise.  

Another great thing about this restaurant/pub is that it’s lively.  This is a great thing because I can take the kids or just go with the hubby and have fun either way.  They are pretty kid friendly when it comes to noise,but they don’t have a kids menu.  Mine are always happy with the fries and Mac n’ Cheese.

I say, if you’re anywhere near the area, you’ve got to check this place out.  It’s fun, it’s good, it’s lively and it’s very, very casual, no fuss.  And, I hear they’re open until 2 a.m., which is unheard of in sleepy Old Towne…unless you’re stumbling out of O’Hara’s that is.

Finally, the first weekend in October, and even a little cooler weather to boot!  I was inspired to cook a couple of fall-inspired recipes this weekend and they were both well worth sharing.  Both took a good 1/2 hour of prep time to keep in mind.  Hope you enjoy them as much and my family and I did.

Bacon Mac n Cheese:  This mac n’ cheese was so delightful and hearty, just what the doctor ordered for the first Friday in October.  The recipe was inspired by Cooking Light, but it’s not actually light and I made a couple of adjustments.

Here’s what you’ll need:

• 12 oz pasta ( I used penne, but shells would also be amazing)
• 2 slices bacon, cooked and crumbled
• 1 tbs salt (for boiling water)
• 1 tbs olive oil
• 1 cup leeks, trimmed, halved and chopped
• pinch kosher salt and cracked pepper
• 4 tsp flour
• 1.5 cups whole milk (you can go skim here to save calories)
• 2 cups shredded sharp cheddar cheese
• 1/4 cup green onions chopped
• 1 tsp salt and cracked pepper
• splash of hot sauce

Here’s what you do:

1. Turn on broiler to 400° (If you like to conserve on energy like me, then you can do this just a couple minutes before you’re ready to pop the pasta in)
2. Boil a pot of water with 1 tbs salt.  Cook pasta for 8 minutes, al dente. Drain and set aside.
3. While water is boiling, heat 1 tbs olive oil in medium skillet .  Saute leeks until tender on medium-high heat. Add s & p to taste.
4. In a saucepan, bring 1/2 cup milk, mixed with flour (use an egg beater to really mix it up) over medium heat.  Gradually add the other cup of milk and bring to a boil, stirring constantly.  Cook 1 minute. Turn off flame and set aside for 4 minutes.  Add 1 1/2 cups cheese, green onions and fennel.  Stir until mixture melts.  Add pasta and bacon, splash hot sauce, and s & p to taste.  Stir it all together.
5. Transfer mixture to a baking dish, top with remaining 1/2 cup cheddar and put in oven for 7 minutes or until cheese melts.
6. Remove and serve.

Next, was Risotto with Butternut Squash, Shrimp and Prosciutto.  OMG, this was ridiculously good.  This was the meal that you HAVE to get seconds for.  You CANNOT help yourself, it’s that good.

You’ll need:

• 3 oz. prosciutto, chopped
• 1 pound large uncooked deveined peeled shrimp
• 1 tbs olive oil
• 1 large onion, chopped (I used half white and half red)
• 2 garlic cloves, chopped
• 1 cup arborio rice
• 4 cups vegetable broth, warmed in microwave
• 3 cups cubed butternut squash (1/2 inch cubes is good)
• 1 tbs chopped fresh sage
• 1/4 cup whipping creme

To make:

1. Sprinkle shrimp with salt and pepper and saute until browned and just opaque in center, about 3 minutes; add to same bowl as prosciutto
2. Add oil to same saucepan, then onion and garlic.  Saute until onions are translucent, about 5 minutes.
3. Add rice, stir  for 1 minute
4. Add hot broth; increase  heat and bring to a boil.  Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
5. Stir in cream, shrimp and prosciutto.  Season to taste with salt and pepper and serve.

Oh my heavenly dinners is just about all I can say.  Hope you enjoy too.