Hallo! I hope that everyone has finished with the remains of their Thanksgiving dinners, and can now move on to new eats. We certainly have!
We are also trying a new system of eating, where we make lunch the main meal of the day, and eat a little bit less for dinner. This seemed to work really well over the long weekend, and we are game to keep trying this new pattern.
However, to keep ourselves in balance, we need a snack before starting dinner, particularly if I am coming home late and cooking all in one night. Laura is proving to be the queen of tasty snacks, and lived up to her title last night.
Courtesy of Sarah, at Red Fire Farm, Roasted Root vegetables with Cilantro Peanut Dipping Sauce. Oh my goodness it was yummy. It has Marion-Approval, though she liked the orange sweet potatoes best, with no dipping sauce please.
Dinner was a longish affair, but that was fine, given our wonderful appetizer. We experimented with spelt to make Spelt Risotto with Pumpkin and Kale, Served with Roasted Breast of Chicken.
Spelt Risotto with Pumpkin and Kale
- 1 cup spelt berries, soaked overnight, or for the whole day
- 4-5 cups of water or broth, heated well
- 2 medium onions
- 2 cups roasted pumpkin puree
- 2 cups raw kale, chopped
- Thyme, sage and rosemary to taste
- salt and pepper to taste
- Sharp cheese
- Splash of olive oil
- Heat the olive oil in a good-sized pot over medium heat. When hot, add the onions and cook until soft and starting to turn golden.
- Add the drained spelt berries and stir to coat with oil and very hot.
- Add a good ladleful of broth, stir vigorously until it comes to a boil. When most of that broth has been absorbed, add another ladle and repeat.
- Spelt is a tough grain to screw up, so feel free to walk away for a few minutes to do other things (like make a salad, prep the kale, etc.) Just don’t forget about it, and make sure to stir often. Add more hot broth as needed until the spelt is starting to fall apart and get creamy.
- Add the kale with the last bit of broth, cook until the broth is gone and the kale is cooked.
- Add herbs, pumpkin, salt and pepper. Heat thoroughly.
- Serve with sharp cheese, roasted meat, or maybe some wilted spicy braising greens. Get creative!
Dessert was a simple affair, with ice cream, homemade peach butter and chocolate.
Numbles. It is a pretty safe dinner and dessert, as we are still being cautious from our fail week. Though, we may have figured out what is causing our standmixer grain mill to fail. There was a small metal ball that showed up in some of our wheat berries (or at least the last and fatal batch of half milled wheaberries), which seemed to be causing the mill to catch. It also seems to have damaged our mill. After all of this hoopla, we have decided to step away from the nice kitchen appliance killing attachment and get a pretty grain mill for our major Christmas gift. It will be opened before then, though, for sure! I miss pancakes, bread and the occasional cookie.
P.s. can you see me in the ice cream spoon? Laura takes the pictures most of the time, so I’m already munching!