garden risotto

boys and girls, this is a meal for the books.
this recipe is one you should print out and put all the necessary ingredients on your shopping list right away.
in fact, you should probably make it right now, eat half of it, and save the rest for breakfast tomorrow.
lately i have been obsessed with broccoli, so finding this recipe while perusing the pioneer woman's archives hit me like a ton of bricks. it's simple and delicious- the kind that makes you close your eyes and let out a big long "mmmmmmmmmmmm" when it hits your tongue. or is that just me?

vegetable risotto
adapted from the pioneer woman
serves 2

1 c arborio rice
3 c water
1 1/2 vegetable bouillon cubes
1 c chopped baby carrots
2 c chopped broccoli- fresh is best
1 c chopped yellow squash
1/2 c chopped onion
1/4 c parmesan cheese
1 T olive oil
salt and pepper to taste

to make:
1. boil your water and bouillon cubes. in a separate pot, combine 1/2 T olive oil with rice and stir til coated, cooking for 1-2 minutes
2.with stove on medium heat, add 3/4 cup of broth to rice. once the rice has sucked up all the broth, add 1 more 3/4 cup, following this process over the next 30-40 minutes, or until all the broth is incorporated into the rice. taste often, reducing heat and adding more broth as needed.
3. while your rice is simmering, grab a large frying pan (i used a wok) and saute the onion with another 1/2 T olive oil until translucent. add the rest of your vegetables and cook for 3-4 minutes, mixing as needed. add a little broth to help the process along, then when time is up remove from heat and put in serving bowl.
4. when rice is done, cut the heat and add parmesan cheese and mix until incorporated. add rice to vegetables, then give them all a stir. salt and pepper to taste.

honestly, if this isn't the best thing you've eaten for the month of june, well, don't even worry. it will be.

xo

vegetable stacks

this is one for the books, folks. 

i found some really great food/fitness blogs a couple days ago, and this was on one of the more random finds of the day. i was a little skeptical at first, seeing as it's comprised mostly of vegetables, but i couldn't believe my stomach when i was suprisingly stuffed as i took the last bite. plus it's extremely low calorie.

win-win.

vegetable stacks

adapted from the hungry girl cookbook

serves:2

needed:

1 eggplant, sliced into 6 pieces lengthwise

1 yellow squash, sliced into 1/4 inch rounds

1 small zucchini, sliced into 1/4 inch rounds

1/2 cup cottage cheese

3 tbsp fresh basil. (trust me you will want it fresh)

1/4 cup spinach

3/4 cup marinara sauce

freshly ground pepper and garlic salt

1. heat your oven to 425. while its preheating, heat up a frying pan on medium heat, spray with cooking spray,and throw in your squash and zucchini rounds, cooking 2-3 minutes on each size until a little bit brown. salt and pepper them as they cook.

2. when they're done, throw the rounds on a couple paper towels to soak up any extra condensation. put your eggplant in the pan, salt and pepper, and cook on each side for 2-3 minutes. 

3. while your vegetables are frying, mix your cottage cheese in a food processor until smooth. add garlic salt to taste, pepper, basil, and spinach. mix well.

4. to assemble stacks, put a big spoonful of marinara on a glass baking dish. lay down a slice of eggplant, followed by your cheese mixture. top that with the zucchini and squash rounds, then marinara. do another layer of eggplant, cheese mix, and zucchini. put a piece of eggplant on top, followed by more marinara and parmesean cheese to taste. do the same to your other stack.

5. throw your dish in the oven for 15-20 minutes, then when cheese is bubbly, remove from oven and let cool. serve, enjoy, and lick that plate clean.

xo