dinner…and dessert :)

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. 😦

Chicken, Mushroom, & Cashew Risotto adapted from Everyday Italian

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

Directions:

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

Directions:

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!

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27 Comments

Filed under dessert, dinner, fruits and vegetables, garlic, recipe

27 responses to “dinner…and dessert :)

  1. My favorite kids cereal is a tie between Honey Comb’s and Golden Grahams! Love those 🙂

  2. Oh yikes. I’ve never actually had a migraine, but I experienced one through Nick one night and that pain was bad enough..just seeing him in pain made me feel sick myself. Hopefully you’re feeling better.

    The dinner looks great, especially those cremini mushrooms. I could seriously just eat a plate of those!

    LOVED Frosted Flakes as a kid, and Lucky Charms, and Captain Crunch (Peanut butter).

  3. Boo to migraines 😦 I hope your week gets better!

    That risotto looks delicious! Great flavor combo!

  4. I’m sorry about the migraine. I get them every couple of months (which is still more than necessary in my opinion) and HATE when they come at a time when I can’t just lay down in a dark room… it’s awful!

    Cinnamon Toast Crunch is probably one of my fav kid’s cereals. I rarely keep a box in the house, though, otherwise I’d just stand there in the pantry with my hand in the box until it’s gone!

  5. I really hope you cooked both of those some other day and are just posting them now. Because I can’t fathom cooking with a migraine. Don’t beat yourself up over skipping strength training. When I have a migraine I’m lucky if I can walk into the bedroom, never mind lift weights! Hope you feel better today!

  6. I was thrilled to find an all-natural brand of “cinnamon toast crunch” at Whole Foods a while back. These Cinnamon Sweets are made by Three Sisters brand, and if I pick up a bag, they are gone in a few days ;). I eat ’em for dessert since they are so sugary!

  7. Grace Dickinson

    Mm, apple crostata sounds great. I bet that made your kitchen smell fabulous.

  8. thehealthyjunky

    I love risotto, however I love when it is loaded with cheese (did I just say that)? This recipe looks great. I feel you with the stressful work week. I have had 2 twelve hour days on Monday and Tuesday and extremely tired. Have a good day Nicole!

  9. Sorry about your migraine. Hope today will be a better day! 🙂

    The risotto looks great!

    I’m not really a “cereal person” but I enjoyed reading everyone’s responses… 😉

  10. Ugh, migraines are the WORST! I hope all traces of it are gone today. They are absolutely no fun to deal with. I can only sleep when I have mine, which is not too often.

    Favorite kids cereal = Cinnamon Toast Crunch. 🙂 Actually, for a short time they had PEANUT BUTTER Toast Crunch, which was out.of.this.world!

  11. I’ve always had a thing for cinnamon toast crunch. I’d end up with the sweetest milk after eating the cereal. Much to sugary for me now.

  12. I’ve never had a migrane – but I worked with a woman who used to have to work with the lights off her headaches were so bad. 😦

    I used to eat Kashi puffs cereal with 1/2 cup of Lucky Charms for breakfast – so good! 😀

  13. ooh favorite kids cereal? cinnamon toast crunch followed by lucky charms hehe

  14. My favorite kids cereal is Apple Jacks! I really need to pick up a box sometime for old time’s sake! 😉

    Hope you’re doing well Nicole!! 🙂

  15. I am ashamed to say my favorite kid cereal are the monster ones out right now…frankenberry, boo berry, and count chocula…lol Not a whole lot of anything but sugar and artificial colors and flavors going on there! haha I haven’t had a bowl of any of them for YEARS! But I see them every week at Target!

    I have made your apple crisp…VERY YUMMY! 🙂

  16. I hope you’re feeling better soon, migraines are horrible! Yummy looking risotto! My favorite kids cereal is Life…my hubby likes Frosted Flakes too though! 🙂

  17. I like Cinnamon Toast Crunch. Or Frosted Mini Wheats, if that’s considered a kids cereal.

  18. Oh babe I’m so super sorry to hear this! One of my roommates suffers from ocular migraines and normally before she gets them, she has this aura where the edges of all the objects she looks at sparkles and wavers and blurs. It normally goes away as soon as she gets the headache but this time, the sparkling/wavering/blurring just STAYED for a week and so we were in turmoil here. Many tears were shed. So I totally empathize.

    That risotto looks amazing!

  19. I haven’t had any cereal in ages but, before then, I was all about the Cinnamon Toast Crunch.

    Hope the craziness calms down for you…

  20. The apple dessert looks good. too bad it wasn’t as good as others you have had. I hope you get your health care set up in your new location. I always hated that part of the moving process. I really like Corn Pops. I rarely ever buy them, but I do like them.

  21. Wow, for having a headache that was quite a meal. I’d like to try the rice without the chicken. I’ve never been into baking much but am sure that my family would love it.

  22. I never did grow up with cereal, so to this day I don’t really care for it…I do like Rice Krispie treats though…does that count? 🙂

    I’m so sorry you’re feeling unwell, Nicole…I hope all that good food healed you! Please feel better! (Hug)

  23. Wow, such delicious recipes. I LOVE risotto and apple puddings.

    Hope you get better soon, migraines suck. xxx

  24. I love how you changed the recipe to include apples instead–
    apple baking=heavenly aroma!!
    My favorite kid’s cereal is definitely fruity pebbles & I’ve been meaning to try the newer cupcake version soon 🙂

  25. Cinnamon Toast Crunch!!! or Cheerios with plenty of sugar on top :). Scooping sugar from the left over milk is the bomb :).

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