You know I love Risotto, but I hate the calories that come with the typical cream and cheese - plus the preparation of it, which requires endless standing by the stove. Using Barley, and a handful of items in your fridge, you can make this delicious, healthy version of Risotto using Ancient Grains! I also topped with Shrimp for our pescatarian friends joining us. Hope you enjoy!
Rustic Marinara Sauce
Summer. Fresh Tomatoes, Herbs, and every other form of goodness! This sauce is perfect for a quick but hearty weeknight dinner with pasta, or for my deconstructed eggplant parmigiana, or to just enjoy with a nice loaf of bread. I mean, can we all just admit that tomatoes (especially my in-laws) are the absolute best?
Prep Time: 10 minutes | Cook Time: 30-45 minutes
If making to get through tomatoes you have, this recipe freezes beautifully. Even better!
As they say in my home country, buen provecho!
Deconstructed Eggplant Parmigiana
I love Eggplant Parmesan, but I know it's not the healthiest. I've created this dish, which combines the extraordinary summer flavors of summer in the Eggplant, but also combines it with lovely summer tomatoes in a healthy recipe that'll be on the table in less than an hour, without the unhealthy calories of cheese. Pictured above, it's served with a lemony simple side salad to delight your senses (and go easy on the scale!). Serve as entree or side dish.
Prep Time: 20 minutes | Cooking Time: 30 Minutes
As they say in my country, Bueno Provecho!
Vegan Cheese Sauce (Mac n' Cheese)
So, we were vegan for 2 1/2 years. We loved this recipe so much, that not only did we use it for Mac n' Cheese, but for casseroles (tonight it's a tuna casserole), Eggplant Parmesan, etc. It's gotten to the point we won't eat regular mac n' cheese because honestly, this PACKS the flavor and is so much healthier!
Tonight was one of those nights where we found ourselves debating dinner while starving! As we started dinner preparations, the hubs looked around and decided to prepare a snack - using a stale baguette and other readily available ingredients. And, voila! An amazing appetizer was born! You're going to love this, trust me! Personally, I love pizza, but I always feel like I need to make a healthier choice - this satisfies every craving while limiting the amount of cheese and eliminating the need to make a whole pizza!
Ingredients (amounts are dependent upon the size of your baguette & amount of slices used)
If your home is anything like mine, there's a love (the flavor) - hate (the calories and fat from the cream & cheese, as well as the time consuming process of making it, including standing over the stove endless stirring) with risotto. You'll LOVE this recipe then! Instread of arborio rice, it uses Farro (ancient grain known for its health benefits), homemade stock added mostly in one step which cooks without any supervisions, and just a dash of cheese :-). For my vegan friends, read on below for a quick replacement suggestion, though be advised I haven't made that way yet. This recipe uses a technique I learned from ATK - by quickly pulsing the farro a few times in a blender of food processor, the farro will crack and release some starch which will provide the creamy consistency without needing to add excessive cheese or cream. Any conversation of this being unhealthy has disappeared. Serve as a side or as an entree - we've never had any leftovers even though this could serve 4-6 (and usually it's just 2 of us!).
As they say in my home country, Buen Provecho!
Note: For my vegan friends - I would replace the parmesan with ~1/3 cup of Nutritional Yeast (or up to 1/2 cup). I'd love to know how you think it tastes!