What is your favorite recipe to make?

From Real Simple's Take Back Dinner Challenge:

Always be on the lookout for new recipe ideas. Read your local paper’s food section or food blogs, keep a folder designated specifically for recipes you want to try, trade recipes with friends, and find inspiration from your favorite restaurants—try to replicate your favorite dish at home.

Idea to Try: Ask a friend for her favorite recipe and make it this week.

So, what is your favorite recipe to make? Let's share here!

My favorite would be "make your own pizza night." I make the dough from New Basics (below) then divide it into pieces for each kid and a larger one or two for George and I to share. The kids love to shape and top their own. Their favorite toppings are sauce, cheese, olives, mushrooms, tomatoes. Occasionally one of them will be a little more creative (Holland loves Hawaiin). I like to use whatever is seasonal or in the house, but some of our all-time favorites are: fresh mozzarella, tomato & basil; pesto & shrimp; and carmelized onions and blue cheese. We love to play with whatever veggies and cheeses we have on hand. I think I want to try one with grilled chicken and spicy peanut sauce soon (one of my current favorite combos). (Feel free to share your favorite pizza toppings, too - maybe we'll try your's next!)

1 c warm water

1 package active dry yeast or 1/4 oz compressed yeast

2 1/2 - 3 c flour

2 T olive oil

1/2 tsp salt

Combine water, east, and add 1 1/2 c of flour in a large bowl. Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingreditents together until the dough holds its shape. (You may need a bit less flour, so add the last half gradually.)

Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-qt bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, place it on a lightly floured surface, diveid it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15-20 minutes. The dough is now ready to be shaped, topped & cooked.

Two 12-inch pizzas, 4 6-inch pizzas, 8 3-inch pizzas

Holiday favorites?

I'm the 1st to post in 2010! Are we all still full from the holidays? What were your favorites of the holidays? Share any new recipes, please!

Risotto

I want to make Risotto for dinner tomorrow. Anyone have any recipes they love?

Katie here: Something seems to be wrong with Blogger's comment application, but I was able to edit Bridget's query, so I am doing that. I totally love this recipe ... and so do my clients and my family! I make it in the pressure cooker, but you don't have to. And I've even seen some risottos made in a crockpot, but I haven't tried that yet.

Risotto with Butternut Squash and Pancetta

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
4 ounces pancetta, coarsely chopped
1 small roasted butternut squash, peeled, seeded, and cubed
1 medium finely chopped onion
2 cups arborio rice
2 tablespoons butter
2 tablespoons grated Parmesan
additional grated Parmesan
4-6 sage leaves (fresh)

Sauté pancetta in olive oil in pressure cooker until fat is rendered; add onions, and saut´ until translucent. Add broth, wine, squash, and rice. Lock lid and bring to high pressure over high heat. Maintain pressure for 6 minutes.

Quick release and stir butter, Parmesan, and chopped sage, saving a bit of sage and Parmesan for garnish. Season with salt and pepper.

If you make it in a regular saucepan, you'll need to make the following changes.

1. Keep the broth & wine hot in one pan, while making the risotto in another.


2. Precook the squash.


3. After sautéing pancetta and onions, start with 2 cups of the broth-wine mixture, and the squash and rice. Stir constantly, adding liquid ½ cup at a time until it is all incorporated.


4. Finish by stirring in butter, Parmesan, and sage as above.