Filed In: The Recipe Box
I have always been a risotto girl- not really sure why, but I just love it so much. If it’s on the menu (especially when paired with scallops) I am most certainly going to order it. However- It can be very rich and I also heard that cooking it can be a real pain, so I had always stayed away from cooking it myself. Until I found this recipe from Strawberry Plum!
What I love about this recipe is that most of the cooking process happens in the oven, which makes it a baked risotto recipe I suppose. The important part is that it does not require that intensive stirring that stove-top risotto entails. I have cooked Strawberry Plum’s recipe (with chicken thighs) two times now, but I’ve also experimented a bit and ended up with a kale risotto version that I just adore. It makes a great side dish, is so easy, and is not too rich! Success. Below are the ingredients + steps. Happy Cooking! -M
2 cloves of Garlic – chopped
1 bunch of scallions – or less!
1 cup Arborio rice
1 cup dry white wine
2 cups chicken stock
Rosemary (2 or 3 springs)
Olive Oil, Salt, Pepper
Preheat oven to 400 degrees.
1. Saute garlic + scallions in olive oil- preferably in a cast iron skillet! If not, any pan that can go from stove to oven is fine. The sauteing will take about 2 mins!
2. Pour rice into pan and ‘toast’ it for about a minute. This is also a good time to add in the rosemary as well as a sprinkling of salt and pepper.
3. Pour in the wine- simmer until the rice has absorbed most of it.
4. Add the chicken broth then place the entire pan in oven for about 30 minutes.
5. While the risotto is baking, sautee kale (in olive oil) in a separate pan. This should only take a few minutes!
6. Once the risotto is done, use a potholder to remove the pan from oven. The liquid should be absorbed, but the rice should be creamy.
7. Stir in the kale and top with Parmesan cheese.
Breakfast is one of my favorite times of the day. I wake up and looking forward to fueling my body with a good meal + a cup of black coffee. I use a Keurig and buy pods from Whole Foods- the organic Italian roast is my absolute favorite. When it comes to breakfast food, I look for options that are healthy, satisfying, and filling without being too much- I love feeling energized from breakfast and not so full that I get sleepy again. Below are 7 ideas for a great first meal of the day. Enjoy! XO
1. DNA Life Bar – this is Lo’s absolute favorite in the roasted quinoa + chocolate flavor. It is a healthy choice, but according to Lo it tastes SO good. I have to give this a try!
2. Hardboiled egg + half of an avocado– this is my go-to breakfast routine right now. I sprinkle a little pepper on the avocado and it is truly heavenly.
3. Apple + 2 tablespoons of Almond Butter (Justin’s maple almond butter is my fave!) – Talk about YUM. You honestly can’t beat that almond butter with an organic Honeyscrisp apple. My mouth is watering just thinking about it. This would also make a great mid-day snack.
4. 2 scrambled eggs, spinach, and parmesan- This is so easy to make. Start scrambling the eggs, then throw in some spinach so it gets warm. Finish it with a sprinkling of parmesan cheese. Once the eggs are finished cooking, take off of the heat, serve, and enjoy!
5. A cup of brown rice, 1 fried egg, and sauteed spinach (organic brown rice from Trader Joe’s is so good and ready in minutes) That quick rice from TJ’s makes this an easy morning option. Make the rice, fry an egg, sautee some spinach and mix it all together.
6. Oatmeal + blueberries and strawberries (love this oatmeal from Trader Joe’s) If you love oatmeal and quinoa, you will love that product from TJ’s. Add some fruit on top and you will have yourself a healthy morning treat.
7. Greek yogurt with raspberries + walnuts (Wallaby greek yogurt from Whole Foods is a great choice) I am not a big yogurt fan, but my boyfriend is and he loves that yogurt from Whole Foods. Adding some nuts and fruit to the yogurt will make it a satisfying breakfast choice.
Here’s to starting each day on a tasty and healthy note!
Two hobbies of mine are cooking & spending time on Pinterest. That being said, finding new recipes on Pinterest and trying them out the kitchen is hands-down one of my favorite things to do. Pinterest is such a great source for recipes. We’ve pinned quite a few on our ‘To Cook’ board, but wanted to share some recipes today that are totally perfect for Thanksgiving. If you need to bring a dish to Thanksgiving (or to Friendsgiving) consider making one of these. Happy pinning & happy cooking! -M
Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.
For those who are passionate about cooking and those who aren’t get ready because we have a simple recipe that you can try! Yes, a recipe with minimal steps that takes very little time but tastes delicious. Okay do we have your attention yet? Here we go.
Mini Caprese Salad
1 pint cherry tomatoes, halved (buy red and yellow to add more color)
8 ounces fresh “mini” mozzarella pearls (if you can’t find these, cut your mozzarella into small bits)
18 basil leaves, chopped
4 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Add in the cherry tomatoes and mozzarella to a medium sized bowl. Drizzle olive oil. Add basil, salt and pepper. Gently toss. It’s that easy! Enjoy!
If you love pumpkin as much as I do, you will find every excuse to make something pumpkin flavored during the holidays! What can be frustrating this time of year is the fact that most recipes come with a heaping portion of guilt along with calories. This season, make this guilt free pumpkin cheesecake to bring to all your holiday parties. You will stay guilt free and fabulous since each slice (1/8 of pie) is less then 150 calories! Hallelujah!
Double Layer Pumpkin Cheesecake:
- 2 (8 ounce) packages Fat Free cream cheese, softened
- 1/2 cup Splendaor Stevia
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1 (9 inch) Reduced Fat prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen Fat Free/Sugar Free whipped topping, thawed
- Preheat oven to 325 degrees
- In a large bowl, combine cream cheese, splenda and vanilla. Beat until smooth. Blend in egg whites one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.