Recipe from Ellie Krieger

This is the first time J has ever had rice pudding, and maybe the second for me.  This was my first attempt at making it.

It tasted wonderful!! We both really loved this recipe.  I think it should have been a bit creamier.  My thought is because I halved the recipe, and it was so shallow in my saute pan, the liquid evaporated faster than it should have.  Plus – I completely forgot about drizzling on the sweetened condensed milk at the end… oops!!

But again… so good!! It’s definitely something I would try to make again. 🙂

2 c water
1 c arborio rice
3 c vanilla soy milk
1/4 c sugar
Pinch salt
1 cinnamon stick
1/2 t vanilla extract
1/2 t ground cinnamon
1/3 t ground nutmeg
2 T sweetened condensed milk
Blueberries (optional)

Preheat oven to 375.

Bring water to boil in a medium-sized, heavy, oven proof pan.

Add rice, cover and simmer for about 20 minutes, until water is absorbed and rice is tender.

In a bowl mix soymilk, sugar and salt.  Once rice is cooked add the soymilk mixture and the cinnamon stick.

Cover and place in oven for 45 minutes.

Remove from oven and remove the cinnamon stick.  Stir in the cinnamon, nutmeg and vanilla.  Liquid will continue to absorb into the rice as the pudding cools.

Serve warm or at room temperature.  Drizzle each serving with about 1 t of sweetened, condensed milk.  I also thawed some frozen blueberries and sprinkled them on each serving as well.


Recipe from Giada

This is the second recipe featuring my Ingredient of the Month, Butternut Squash!

This was extremely good – I loved the combination of vanilla and butternut squash.  Instead of roasting and pureeing the squash in this recipe, it’s actually boiled in the vegetable broth.

I actually halved this recipe and it was still a bit too much for just J and I.  Below is the full recipe from Giada.

4 c vegetable broth (I ended up using about 3 1/2 cups for half the recipe, so have more on hand)
1 large vanilla bean
3 c peeled, cubed (1″) butternut squash
2 T butter, plus 1 T
3/4 c finely chopped onion (I used shallot)
1 1/2 c arborio rice
1/2 c dry white wine
1/2 c grated Parm
1/2 t salt
2 T freshly chopped chives

In a medium saucepan, warm broth over medium high heat.  Cut the vanilla bean in half – scrape the seeds and add them and the bean to the broth.  Once broth comes to a simmer, reduce heat to low and add the squash.

Cook squash for about 5 minutes, until tender. Using a slotted spoon, remove the squash into a bowl and set it aside.

Meanwhile, melt the 2 T butter in a large saute pan.  Add the onions or scallions and saute until tender and transluscent.

Add the rice and stir to coat with butter, and then pour in the wine and simmer until evaporated – about 3 minutes.

Next add about 1/2 c (or 1 ladleful) of broth to the rice.  Simmer until it is almost completed absorbed.  Stir often.  Continuing adding the broth in this manner until mixture is tender but still a bit firm and creamy – about 20 minutes.

Remove from heat and stir in the Parmesan cheese, squash, remaining T of butter and salt.

Serve garnished with chives.

I just wanted one more light side for our anniversary dinner, so I decided on asparagus.

This was extremely simple to make and it was a great accompaniment to the meal.

1 bunch asparagus, stalks trimmed
Kosher salt
Olive oil

Preheat grill to medium (since mine was hotter for the steaks, I just used the top rack).

Toss asparagus with olive oil, just enough to lightly coat.  Sprinkle with a bit of kosher salt and toss.

Place asparagus on grill for about 5 minutes, until desired tenderness is reached, turning about every minute.

Remove and serve immediately.

Recipe from

While J was eating his NY Strip, I was eating this delicious tuna steak!  This was so good!!  I loved the combination of lemon pepper and thyme.  I probably actually could have cooked it just a bit less (I like my tuna rare) but it was still delicious! 🙂  This is not something I get to eat very often, so I savored every bite!

1 tuna steak (about 1″ thick)
1 T fresh thyme, minced
1/2 t salt
1/2 t lemon pepper
1/2 bunch fresh thyme, soaked for about 15 minutes in water and drained

Preheat grill to medium-high heat.

Mix together thyme, salt and lemon pepper.  Coat the tuna with oil and the rub with the thyme mixture.

Place soaked herbs on the grill, and then place tuna on top of herbs.  Grill for about 2-3 minutes per side, depending on thickness and how you like it cooked.

Garnish with rosemary or thyme if desired.

Who doesn’t love Brie?  It’s such a great tasting cheese. 🙂  This was such a simple yet tasty recipe for an easy appetizer.


Preheat oven to 375 and bake Brie for about 7 minutes.  Remove to serving platter, drizzle with honey and serve with crackers.

J and I were married!! 🙂  I would’ve posted yesterday, but I was too busy enjoying our 1-year anniversary.

Since we are going away this weekend for a long weekend, we decided to just spend the day together, doing something we both enjoy… golfing!  We both played horribly, but we had a great time!!  Then we returned home and made an amazing meal together!  It was a great, low-key day just spending some quality time together. 🙂

Appetizer: Baked Brie drizzled with honey on crackers
Meal: Thyme seasoned steak w/ blue cheese for him, and Thyme/Lemon Pepper tuna steak for me
Vanilla Butternut Squash Risotto
Grilled Asparagus
Dessert: Rice Pudding

All with a glass of champagne! 🙂

Recipes to be posted soon!