I’m not much for New Year’s Resolutions, but if I were, the recipe for Butternut Squash Hummus in Cooking for Jeffrey would fulfill a few new year’s promises: eat healthier, spend less money, cook at home more, or go meatless on Monday. It was easy to throw this together on our last day of winter break, and I’m looking forward to taking it to work tomorrow, as much as one can look forward to going back to the office after a fantastic week-long break. Ina says that her inspiration for this recipe came from Yotam Ottolenghi, who also happens to be one of my favorites. That explains the combination of some weird flavors: cinnamon, sriracha and Greek yogurt all in the same recipe? Why not? (Believe it or not, it works.)
Speaking of resolution-y foods (healthy, don’t break the bank, don’t take enormous effort to make at home), I can’t believe I’ve been making this turkey stock risotto for the past four years without mentioning it on this blog. Sam Sifton (of New York Times cooking fame) wrote it for Bon Appetit magazine back in 2012, and we’ve been making it faithfully ever since then. Usually, I make it a few days after Thanksgiving, when we’re growing tired of the usual leftovers, but still have turkey stock to use up. This year, I made a ton of turkey stock (some on the stove, and some in the pressure cooker), and froze a lot of it as a gift to myself to use in the coming months. It’s been great in soup, but also for things like collard greens and blackeyed peas on New Year’s Day. On New Year’s Eve, after a cold and rainy drive back from the beach at Galveston, we were ready to throw something together to eat at home. The stock thawed in no time, and we had nice pot of risotto ready for dinner.