I didn't share a single Thanksgiving recipe with you guys. As a matter of fact, for nearly the entire month of November I was MIA. I could make a bunch of excuses about how busy I've been at work, or that my parents were in town, or that I was responsible for a lot of the Thanksgiving meal we all had together.
Or, I could just share a post-Thanksgiving, we-need-to-use-these-sweet-potatoes-soon dish in this "orzotto." My heart was set on sweet potato risotto, but guess who's out of risotto rice? Orzo works as a great risotto substitute in a pinch; since it's a pasta it's just about as starchy as Arborio rice (risotto rice). The trick is in the very slow cooking with very hot broth, allowing the orzo to fully absorb the last addition of broth before adding more. A touch of sage and a touch of Parmesan, and maybe you will want to serve this on Thanksgiving next year, and not just to use up whatever raw ingredients you have left over from the big day.
You will need:
2 tablespoons butter
1 medium sweet potato, peeled and chopped into small cubes
1 small onion, diced
1 clove garlic, minced
1 1/2 cups dried orzo
3 cups hot chicken broth
1/3 cup Parmesan cheese
1/4 cup heavy cream
2 tablespoons chopped fresh sage
Salt and pepper to taste
In a large saute pan over medium heat, melt butter. Add sweet potatoes, onions and garlic and cook, stirring frequently, until all have softened. Add orzo and toast for 2-3 minutes.
Gradually add the hot chicken broth one cup at a time, waiting after each addition until the orzo has fully absorbed the broth and stirring constantly.
Once all broth has been added and orzo is tender, season with salt and pepper, add cream, parmesan and sage. Serve immediately.
Even though this is just one cookie, this is so not a cookie for one. Jenny over at Picky Palate would like you to think it's a cookie for one. It's a cookie for four or five, Jenny.
You can easily turn this one cookie into four individual servings by simply splitting up the dough as you would with any other cookie recipe. Either way, it's freaking amazing and you should really give it a shot, and not just for the novelty of pulling one giant cookie out of the oven.
You will need:
2 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons beaten egg
1/2 teaspoon pure vanilla extract
2 tablespoons creamy peanut butter
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup Reese's Pieces or M&Ms
Note: how do you measure out two tablespoons of egg? Simply beat the egg in a bowl, then measure out two tablespoons and discard the rest. Couldn't be easier!
Preheat oven to 350 degrees.
In a large mixing bowl whisk the butter and sugars by hand until light and fluffy. Add egg and vanilla, mixing until well combined. Stir in peanut butter with a wooden spoon, then add flour, baking soda and salt.
Mix until not quite combined, then add the Reeses Pieces or M&Ms, then mix until combined.
Scoop one giant cookie (I used an ice cream scoop) or 4 large indiviudal cookies onto a baking sheet and bake for 18-20 minutes for the large cookie, or 8-10 minutes for the individual cookies, until cooked through. Let cool on baking sheet for 10 minutes then transfer to cooling rack.