Recipes of the Week - September 21st

Butternut Squash Risotto http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=549790

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Raw Peanuts from: http://www.vegparadise.com/highestperch43.html#Uses
Peanuts do not need to be cooked in order to be enjoyed. Simply eat them raw. Add them to salads whole or chop them and sprinkle the bits over your salads, raw soups, and even raw desserts. The flavor of raw peanuts is quite delicate compared to the more familiar taste of roasted peanuts.

Instead of tossing your peanut shells into the trash, be thrifty and crumble them into your houseplants to nourish the soil with minerals.

Roasting You can roast peanuts in the shell by spreading them on a shallow baking pan, one or two layers deep, and tucking them into a 350 degree oven for 25 to 30 minutes, turning them occasionally. Do a taste test after 25 minutes to check the flavor, and take care not to overdo them.

If you've shelled your peanuts and want to roast them, first remove the skins by blanching. Follow this easy method: Pop the peanuts into boiling water, turn off the heat, and leave them in the hot bath for about 3 minutes before draining off the water. The skins should slip off easily. Next, put them on paper towels and allow them to dry. At this point you can use them in cooking. If you want to roast your blanched peanuts, spread them out in a single layer on a baking sheet and roast at 350 for 15 to 20 minutes, turning them occasionally.

Raw peanuts provide a nutritious boost to vegetable stews and soups. For garnishing, chop roasted peanuts and sprinkle over salads, casseroles, stir fries, and desserts. Chopped peanuts offer diverse texture in cooked or dry cereals.