Tuna steaks with Risotto and Butternut Squash w/ Sage

Since discovering how tasty seared tuna steaks are, I've wanted to incorporate more autumnal-type side dishes so that I could be sure the tuna steaks could roll out of a summer meal and into fall without a hitch. I think I've found a couple sides that really made this happen, and at least one side that I am already planning to add to my arsenal for other meals.

This was my first attempt at risotto and personally, I think it turned out beautifully but Kyle wasn't at all thrilled with it - not so much the flavor but the texture of the risotto itself. Ah well, can't please everyone always! I'll make it again for myself and I've now got a whole tub of it left over to master rice pudding this fall and winter!

Since I've decided to cut down on pasta and potatoes in our diets, I've been looking for new veggies other than our typical broccoli and asparagus. Inspired by the dishes that Cara over at Cara's Cravings has come up with using squash, I decided to find my own. I opened up my Great Foods Fast cookbook from the Martha Stewart kitchens and came across a delicious new recipe that Kyle loved and commented that it's a great substitute for potatoes.

And to tie the meal together, I made a balsamic syrup to top the tuna but that was also amazing drizzled on top of the sqaush.

Basic Risotto

from Everyday Italian
Giada De Laurentiis

• 4 cups reduced-sodium chicken broth
• 3 tbsp butter
• 3/4 cup finely chopped onion
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine (I used Marsala)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp freshly grated black pepper

1. In a medium saucepan, abring the broth to a simmer. Cover the broth and keep hot over lot heat.
2. In a large, heavy saucepan, melt 2 tbsp butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 mintues. Add 1/2 cup of simmering broth and stir until amost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cuip at a time, sitrring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tbsp of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.

Prep time: 5 minutes

Cook time: 20-25 minutes

Serves: 4

Butternut Squash with Sage
from Everyday Food: Great Food Fast
from the Kitchens of Martha Stewart Living

• 2 tbsp butter
• 2 lbs butternut squash, pelled, seeded, and cut into 3/4 inch pieces (I cut them into 1/2 inch pieces)
• 1 tbsp chopped fresh sage or 1/2 tsp dried
• 2 cloves garlic, roughly chopped (the original recipe doesn't call for this but it was a nice addition)
• 1/4 cup water

1. Melt the butter in a 12 inch skillet over medium heat. Add the squash and garlic; season with salt and pepper. Cook, tossing frequently, until the squash is lightly browned, 5-6 minutes.
2. Add 1/4 cup water and reduce the heat to a simmer. Cover and cook until the squash is fork-tender, 8-10 minutes.
3. Toss with sage

Prep time: 10 minutes

Cook time: 15-20 minutes

Serves: 4

Mexican rice and updated pics of an older post

Rice has NEVER been my thing. Growing up, it was white rice. Maybe with a little butter or some chicken gravy on top if roast chicken was on the menu that night. But that was it...just white rice. In my adult years, potatoes have been my thing. Roasted, baked, mashed, fries. So in an attempt to cut down on the calories and carbs in potatoes and maybe increase our whole grain intake, I've been working on my rice skills. Yes, I think it takes a little skill to make rice because after growing up with white rice, I now feel the need to spice it up a little, if you know what I mean. I've learned the most important thing to do with rice is to season it BEFORE it cooks or else it will NEVER be seasoned enough (thanks Mom!).

And with that said, tonight I made mexican rice to go along with my garlic-cilantro-lime grilled chicken panini (which is where the updated pictures come in).


Mexican Rice

• 1/2 cup Uncle Ben's brown rice
• 1 cup chicken broth
• 1/4 tsp cumin
• 1/8 tsp chili powder
• 2 - 3 tbsp chopped cilantro
• 2 - 3 tbsp chopped roasted red pepper

Cook rice according to package directions, using chicken broth in place of water, and adding cumin and chili powder before cooking. When rice is finished cooking, fluff with a fork, add cilantro and stir to combine.

Prep time: 2 minutes

Cook time: 10-12 minutes

Serves: 2