scrumptious food

Since I love food, I thought I'd share a recipe or two that I have enjoyed lately, and just write about it. :)

Last night I made Florentine Risotto, which is an old favorite that I hadn't made in a really long time. It's really easy, and so tasty.

FLORENTINE RISOTTO
3 1/2 to 4 1/2 cups vegetable broth
1 Tbsp. olive oil
1 8oz package of whole mushrooms, quartered
1/2 cup finely chopped onion
1 garlic clove, minced
1 1/2 cups uncooked short-grain Arborio rice
1/2 tsp salt
4 cups baby spinach, coarsely chopped
1 (14 oz) can small artichoke hearts, drained, rinsed and quartered
2 oz (1/2 cup) shredded fresh Parmesan cheese

1. Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
2. Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion, and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
3. Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
4. Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.
Makes 4 (1 1/2 cup) servings.

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Another favorite recipe I made this week was Balsamic Orzo Salad, which my friend Abbe and I both use as a potluck contribution on a regular basis! Everyone always loves it, and it's so easy to make. I brought it for my friend Alana's baby shower potluck at work.

BALSAMIC ORZO SALAD
Salad
1 ½ cups orzo pasta (uncooked)
2 cups baby spinach
12 cherry tomatoes, halved
1 cup kalamata olives, pitted & halved (optional)
½ cup basil, chopped
4 ounces feta, crumbled
¼ cup pine nuts

Dressing
4 tablespoons balsamic vinegar
¼ cup olive oil
1 garlic clove, minced (optional)
½ teaspoon salt
1 tablespoon lemon juice

Cook orzo until tender, 8-10 minutes. Chill 20 minutes.
Add remaining salad ingredients to chilled orzo.
In a separate container, mix together dressing.
Pour over salad and let chill 30 minutes.

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When I went shopping for the ingredients for that recipe, I had to buy a huge container of fresh basil. I decided to use some of that basil today to make Caprese Salad for my lunch. It is so good! I just put some cherry tomatoes, little fresh mozzarella balls, and pieces of fresh basil in a bowl, then drizzled some olive oil on it and sprinkled some salt and pepper, and voila!

I have really been on an almond kick lately. I am eating a handful of lightly salted, roasted almonds everyday recently. They just taste so good. This seems to have been my substitute at home for chocolate when I get home from work or have just finished dinner and want a little something.

Speaking of that, I have been doing well on avoiding the cookies, chocolate, cupcakes, pastries etc during Lent so far. I have made it 2.5 weeks! I am allowing myself to have some sugary goodness on Sundays, but I am definitely not overdoing it. This past week I was craving sugar more than the previous weeks, but I didn't give in! I can't say that doing this has made any difference in my body that I can tell. I was kind of hoping it would, and that would be a motivator to continue really limiting my sugar intake after Lent. But I haven't felt any better/healthier, and my body doesn't look any different. I know it really is healthier to not eat as much sugar, but I can't see a difference. Regardless, it has been a good exercise! I have about a month to go. I might have to indulge myself a little when I go to San Diego for my birthday next weekend. I mean, come on...