I love artichokes, their tang and texture, their versatility, — oh yeah, I almost forgot to mention, the way they can make a regular old piece of chicken sing. I decided to make this one night when I was feeling particularly uninspired and just needed something warm and comforting for dinner, without breaking the calorie bank. Lucky for me, this turned out to be yummy enough to share!
Monthly Archives: May 2012
I hope everyone had a lovely holiday weekend! Chris and I traveled to Ocean City, Maryland this weekend to stay at my family’s condominium. The beach was packed, but we had wonderful weather, fabulous company, and great food! We woke up early Saturday morning to this view:
Ratatouille, as many of you might be familiar with from the Disney/Pixar Movie, is a traditional French dish which consists of various vegetables and herbs. It’s a perfect summertime dish, because all the vegetables are in season, and it doesn’t require you to turn on the oven! To make this ratatouille you will need: 1 yellow onion, 1 1/2 zucchinis, 1 summer squash, 1 1/2 bell peppers (I used 1 orange and 1/2 red), 1 can of diced tomatoes, 2 cloves of minced garlic, 2 tablespoons of olive oil (divided), 1 teaspoon of herbs de Provence*, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
I used to always love getting a big group together and going to a Japanese style steak house, you know the hibachi style restaurants, where you catch shrimp in your mouth? My favorite part of these dinners besides the company and entertainment was and still is the fried rice! I am totally guilty of throwing my hand up when the chef is looking around with the extra fried rice after dishing some out to everyone at the table!
I made this Ribboned Asparagus Salad last Sunday, after mulling over sides to serve with a steak dinner. I was just going to roast the asparagus, which is one of my favorite ways to prepare this veggie, but then I decided turning it in a raw salad would be a nice change! This salad was incredibly refreshing, and provided a great contrast to a hot meal. I know that peeling asparagus may sound a little overwhelming, but it only took me about fifteen minutes to “ribbon” the entire bunch!
Risotto. So creamy and delicious. Risotto gets a bad rap because it is typically very high in calories (cream, wine, butter…yum), and requires a lot of attention while cooking. This risotto however uses a very small amount of butter (1/2 tablespoon, compared to the average 3!), and it uses quinoa instead of arborio rice. For those of you that are unfamiliar with quinoa, it is actually a seed, and serves as a complete protein, you can find out more about quinoa here. There are 18 grams of protein and 9 grams of fiber in the one cup of quinoa used in this recipe! Quinoa is often used to replace grains for those with gluten-free diets. In fact, you can easily make this dish gluten-free, just be sure to check the label of your chicken broth. The brand I used does contain wheat gluten, but Swanson and Progresso both make gluten-free broths!