Sunday evenings
There's nothing better than whipping up a couple meals for the week ahead (or in the case of this Thanksgiving week, the three days ahead) on Sunday evening. This Sunday I made three recipes:
Squash Risotto w/thyme and goat cheese: This is an old standby of mine. Actually, my friend Rose first introduced me to this dish following a chilly winter run together last year.
Ingredients:
1 cup risotto
1 onion
2-3 tablespoons olive oil
3 cups vegetable broth
1 roasted squash (Cut squash in half from stem to bottom, scoop out seeds, and spread some olive oil on the inside. Place on baking sheet covered with tin foil. Roast at 425 degrees until you can stick a fork through the skin easily, take out of oven and scoop out squash from skin.)
2 tablespoons thyme
Salt and pepper to taste
Goat Cheese for topping
Procedure:
Saute onion in olive oil until soft and transparent, add risotto. Stir on medium heat for a minute.
Stir in one cup vegetable broth. Stir occasionally. Once broth is absorbed, add another cup of vegetable broth. Repeat until you've used all the veggie broth and it is all totally absorbed into the risotto.
Add scooped squash into risotto. Stir. Add thyme, salt, and pepper. Stir.
Serve yourself a helping and sprinkle a little goat cheese on top!
I also made a two bean soup with kale and a batch of persimmon pecan muffins (both cooking light)! I think the beauty of cooking multiple meals is the fact that you can eat healthy leftovers all week! I love that.
Squash Risotto w/thyme and goat cheese: This is an old standby of mine. Actually, my friend Rose first introduced me to this dish following a chilly winter run together last year.
Ingredients:
1 cup risotto
1 onion
2-3 tablespoons olive oil
3 cups vegetable broth
1 roasted squash (Cut squash in half from stem to bottom, scoop out seeds, and spread some olive oil on the inside. Place on baking sheet covered with tin foil. Roast at 425 degrees until you can stick a fork through the skin easily, take out of oven and scoop out squash from skin.)
2 tablespoons thyme
Salt and pepper to taste
Goat Cheese for topping
Procedure:
Saute onion in olive oil until soft and transparent, add risotto. Stir on medium heat for a minute.
Stir in one cup vegetable broth. Stir occasionally. Once broth is absorbed, add another cup of vegetable broth. Repeat until you've used all the veggie broth and it is all totally absorbed into the risotto.
Add scooped squash into risotto. Stir. Add thyme, salt, and pepper. Stir.
Serve yourself a helping and sprinkle a little goat cheese on top!
I also made a two bean soup with kale and a batch of persimmon pecan muffins (both cooking light)! I think the beauty of cooking multiple meals is the fact that you can eat healthy leftovers all week! I love that.
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