but seeing as everyone keeps telling me how sorry they feel for me being pregnant "through the summer", I'm trying to make things that are not... HOT.
Summer time is the hardest time of the year for me to plan a menu, because all I want is Otter Pops and ice cream. That's not just the pregnancy speaking... I usually like those things, it's just that I like them a LOT more now.
SO, on to the recipe I had in mind for sharing tonight.
I learned the base of this salad from my mommy, and recently put a twist on it that I really liked.
Tropical Summer Green Salad:
Lettuce-duh.
Green onion-much as you want
1 can mandarin oranges-drained
Carmelized almonds (toast 'em in sugar-yum.)
A handful of coconut... or more, or less.
Some Craisins
Mango chunks
I know... probably sounds a little weird, but it was yum. Someone else even agreed with me without being coerced into a compliment.
Just sayin. It's not hot. It's healthy. It's tasty.
Monday, June 13, 2011
Saturday, February 5, 2011
Lemon Asparagus Risotto
This is one of my favorite go-to recipes. It's fast and relatively easy and delicious!
2 Tbs. Olive Oil
1 Medium Onion, finely chopped.
2 Cups Minute Rice (White or Brown, whatever you like.)
1/2 Lb. Asparagus, cut in 2 inch pieces. (this is a seasonal dish... Asparagus can be hard to find on the cheap. Watch the ads.)
2 Cups Chicken Broth (I usually use one can which is close enough to 2 cups to work just fine.)
2 Tbs. Cream Cheese
Grated lemon peel and Juice from 1/2 Lemon.
Salt and Pepper to taste.
Heat Olive Oil in a large skillet on medium heat. (When I say large, I mean it, you've got to fit all the ingredients in this thing...)
Add onion to hot skillet. Cook about 2 minutes or until onion starts to become translucent. Stir in rice, asparagus and broth. Bring all to a boil. Once you've reached boil, turn heat to low. Simmer for 5 minutes. Add cream cheese spread, lemon peel, and lemon juice. Stir til well blended. Salt and pepper to taste.
I've considered adding some chopped up lemon-pepper seasoned chicken breast to this, but I'm lazy and haven't bothered trying it yet. I'm sure it will be yum.
It really is crazy fast for something that seems pretty gourmet. One of my favorites, and it even re-heats well. Also, if you use brown rice, low fat cream cheese and low sodium broth, it's pretty dang healthy.
Want a taste? Come over on Tuesday around 7. Risotto will be on the table. (Just let me know ahead of time if you're coming.)
2 Tbs. Olive Oil
1 Medium Onion, finely chopped.
2 Cups Minute Rice (White or Brown, whatever you like.)
1/2 Lb. Asparagus, cut in 2 inch pieces. (this is a seasonal dish... Asparagus can be hard to find on the cheap. Watch the ads.)
2 Cups Chicken Broth (I usually use one can which is close enough to 2 cups to work just fine.)
2 Tbs. Cream Cheese
Grated lemon peel and Juice from 1/2 Lemon.
Salt and Pepper to taste.
Heat Olive Oil in a large skillet on medium heat. (When I say large, I mean it, you've got to fit all the ingredients in this thing...)
Add onion to hot skillet. Cook about 2 minutes or until onion starts to become translucent. Stir in rice, asparagus and broth. Bring all to a boil. Once you've reached boil, turn heat to low. Simmer for 5 minutes. Add cream cheese spread, lemon peel, and lemon juice. Stir til well blended. Salt and pepper to taste.
I've considered adding some chopped up lemon-pepper seasoned chicken breast to this, but I'm lazy and haven't bothered trying it yet. I'm sure it will be yum.
It really is crazy fast for something that seems pretty gourmet. One of my favorites, and it even re-heats well. Also, if you use brown rice, low fat cream cheese and low sodium broth, it's pretty dang healthy.
Want a taste? Come over on Tuesday around 7. Risotto will be on the table. (Just let me know ahead of time if you're coming.)
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