Ugh, I didn’t strength train yesterday as planned. I got caught up at work and had a SCREAMING migraine that progressively got worse throughout the day (the kind of migraine where you can feel your pulse in your skull). By the time I got home from my meeting last night at 8:30pm (night #2 this week of insanity) I was just pooped and needed to lay down and shut my eyes. Lesson learned: don’t run out of migraine medicine when you don’t have any refills or a doctor to refill the script. Needless to say, I have an appointment on Friday to get my health care established in Ohio. I tentatively hope to get in my strength workout tonight, but it was a planned rest day as I work late. I’m going to play it by year…it’s just been one of THOSE weeks, if you know what I mean. 😦
4 cups low-sodium chicken stock, simmering
4 Tbsp butter 50/50 Smart Balance Butter Blend
3 garlic cloves, chopped
1 yellow onion, chopped
10 ounces boneless, skinless chicken breast, diced
1 5/8 cup (12 ounces) Arborio rice
1 tsp ground tumeric
2/3 cup (5 ounces) dry white wine
2 3/4 5 ounces cremini mushrooms, sliced
1/3 2/3 cup cashews, halved
pepper, to taste
3 cups arugula, to garnish
2 ounces fresh Parmesan cheese, shaved for garnish
2 Tbsp fresh basil, chopped for garnish
In a small pot, simmer broth over medium heat for use.
In a large pan over medium-high heat, melt the butter. Add the onion and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes or until chicken is cooked through.
Reduce the heat; add the Arboiro rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
Stir in the tumeric, and then add the wine. Cook, stirring constantly, for 1 minute until reduced.
Gradually add the stock, about 1/2 cup at a time. Stir frequently and add more liquid as the rice absorbs each addition. Increase the heat to the point the stock in the risotto is bubbling. Cook for 20 minutes, or until all of the stock has been added to and absorbed by the rice. The rice should be thick and creamy.
About 3 minutes before the end of cooking, stir in the mushrooms and cashews. Season to taste with pepper.
Plate the risotto 1/2 cup arugula, 1/2 ounce Parmesan cheese shavings, and a pinch of fresh chopped basil to each serving. Yields 6 very generous servings.
Nutrition Information (per serving): 447 calories; 16.3 g. fat; 41 mg. cholesterol; 194 mg. sodium; 47.8 g. carbohydrate; 2 g. fiber; 22.3 g. protein
Result: This risotto gets a thumbs up from both of us! I was impressed with the basic list of ingredients, most of which I had on hand, and unlike many risotto recipes, it didn’t call for a ton of cheese. The tumeric adds a ton of flavor, and the cashews a perfect crunch! The arugula on the side was the perfect garnish, and a great way to make risotto a balanced entree!
And dessert! 😀
White Peach Apple Crostata from Health.com
1 1/2 cups all-purpose flour
1/8 tsp salt
2 tsp sugar
7 Tbsp unsalted butter, chilled and cut into chunks
3 Tbsp ice water
2 Tbsp sugar
1 tsp cornstarch
4-5 white peaches apples, peeled and sliced
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
1 egg, beaten
Pulse all-purpose flour, salt, and 2 teaspoons sugar in a food processor until combined. Add butter; blend until mixture resembles pebbles. Add ice water; pulse until mixture just comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes or up to 2 days.
In large bowl, stir together 2 tablespoons sugar and cornstarch. Add sliced white peaches, fresh lemon juice, and vanilla extract. Let stand 30 minutes to release juices.
Preheat oven to 375°. Remove dough from fridge; let soften. Roll out onto parchment paper to 12 inches; transfer parchment paper with dough to baking sheet. Pile fruit mixture into center of dough; fold edges of the dough over fruit to make a seam. Brush edges of dough with beaten egg.
Bake 45-50 minutes or until crust is golden and fruit is bubbling. Let cool, cut into 6 wedges, and serve.
Nutrition Information (for 1/6th): 299 calories; 15 g. fat; 71 mg. cholesterol; 63 mg. sodium; 38 g. carbohydrate; 3 g. fiber; 5 g. protein
Result: Good, but not great. I much prefer the apple crisp I’ve made in the past. It’s easier, healthier, and tastier in my opinion…and Mr. P’s 😀
Question: What’s your favorite “kids” cereal?
I LOVE Frosted Flakes…and Tony the Tiger is pretty cool, too 😉
Happy Hump Day!