Saturday, December 20, 2014
Ever struggle with cooking for a crowd due to the variety of food allergies and requirements that come with it? Risotto is a perfect go-to option thanks to it's versatility, satisfying needs of gluten free, vegetarian and even vegan eaters. This delightful rice imitates pasta and makes a perfect background to carry vegetables or meat.
In this version, carrots and fennel take center stage to give an interesting warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on it's own but I did dip into some manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.
There are keys to cooking risotto to help develop the creaminess are pretty easy to get down; toast the rice, preheat the liquid before adding it and use a wooden spoon to help determine when to add more broth (more on that below). Take your time and let the risotto develop, it's worth it.
This dish is great on its own or pair it with roasted meat as a side dish for a fat and happy crowd pleasing meal.
Saturday, December 13, 2014
Binge season is upon us; there is no reason to try to deny it. But you can fight it, deliciously.
These little raw chocolate balls are not new, but my version adds in crunch to help satisfy that crunchy, cookie need with popped millet. It takes a few extra minutes to pop the millet, but it's so worth it for the addition of gluten free crunch.
The bonus with these balls is that they don't just satisfy your sweet craving but they do it with natural sugar and energy from the dates, good fat from the coconut oil and antioxidants from the cacao and they help to regulate blood sugar with the cinnamon. Set these out but don't tell anyone what they are until after they try them and comment on how good these are.
Indulge if you must right now, but keep these babies in the fridge or freezer year round as your go to healthy, sweet, energy option.
Saturday, December 6, 2014
I cannot stop coming up with squash recipes! Gotta get them in while we can right? One of the ways I've been enjoying squash these days is charring the skin, either on a grill or in the oven. It's delightfully crunchy and tasty, especially next to a slightly acidic sauce.
This dish plays like a warm salad but feeds like a hearty, meaty dish. I've used both acorn squash and butternut squash and they are both great in this dish; use both for the best variety. Any grain would work in this salad; try brown rice, farro or or wheat berries.
Grill, roast or broil your squash for a super delicious, healthy and hearty meal.