I have on a search to find ways to lighten up dinner while making it healthy and great tasting. So, I figured there must be a way to lighten up the classic risotto. I don’t know if my Italian family will recoil in the thought of this, but I think I might be able to convince them that this risotto is just as good as traditional risotto. In this recipe, I use short grain brown rice and barley to make a risotto that tastes like nothing is missing while being light and won’t weigh you down. The trick is to build a base of flavors so mouthwatering that you won’t know it is healthy for you. In my search for ingredients for this recipe, I was strolling through the farmers market this week and I saw a bounty of mushrooms at our local mushroom farmer. It was then that I new what vegetable to add to the risotto. I love the idea of making a vegetarian version of risotto for myself while adding sausage for the meat lovers in my family. I was fully expecting my son to flinch at the site of the mushrooms but he gobbled it down and ate it again for lunch the next day. Another success story…
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I have reworked the usual Texas style chili to be lower in fat but intense with flavors. I love the smokiness of the ancho chili powder and cumin with the sweetness of the mole. In our family, we are wild about beans and this was a nice way to make beans interesting in a new way.
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Who needs take out when you can have healthy and delicious Chinese at home in a matter of minutes. I recommend getting the most organic and freshest ingredients possible to make this even more exceptional. If you don’t like eggplant, green beans or carrots would be a wonderful substitute but I like how the eggplant seamlessly blends into the sweet pork. My son didn’t even notice he was eating eggplant until I told him. Serve with steamed jasmine rice.
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I am always looking for ways to integrate kale into my son’d diet. Usually when he sees it, he rejects it. Last month my husband I were at a restaurant and they served this kind of dish which we fell in love with. I have been trying to recreate it ever since and now I think I have finally got it down. When my son sat down at the dinner table I told him the gnocchi was the same thing as ravioli and that he would like it (ravioli is one of his favorites). Since it has sausage it wasn’t a hard sell on him. It was only after he polished his plate that I told him he ate kale and chanterelle mushrooms. He looked at me with amazement and said that it was delicious! I think I am on to something here….
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It’s the New Year and time to get serious about loosing those extra pounds. What I have found about eating low cal is that I miss the fat in food that fills me up. In this recipe, I take my Bolognese meatballs and make them lower in calories and fat so I that you get the same depth of flavor without all the calories. Serve with a side salad or pasta for the kiddies.
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Last week I made Pan Roasted Lamb with Roasted Garlic Spread. Intentionally, I made more than we needed so that I could have a fast meal for lunch or dinner during the week. Within minutes this Middle Eastern sandwich is assembled for a hearty on-the-go meal. It is also easy to do this with leftover chicken or beef.
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When I see lamb sirloin at the butcher, I always get it. It is tender and delicious. In this recipe, the lamb can be marinaded for up to 24 hours. The longer it marinades the better it gets. The roasted garlic spread can be easily made ahead of time and easily stored in the refrigerator or freezer for longer periods of time. Serve the lamb with Israeli couscous.
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n my efforts to make my low carb diet more interesting, I ran across this recipe from Bobby Flay in which he uses the sauce on Beef Skewers. Since it is winter now and grilling is unappealing in the rain, I cooked the beef under the broiler. The result was a tensely flavorful sauce atop tender beef. I recommend a side of vegetables such as my green beans or a side salad to accompany the dish.
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This meal is so wonderful on a cool fall day. I love the contrast of the curried soup with the sweetness of the spinach salad and pancetta dressing. This is perfect for lunch or a quick weeknight dinner. Servings: 4 Prep Time: 10 minutes Cook Time: 35 minutes INGREDIENTS for…
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Beef Bulgogi is so flavorful and easy to make that I love to use this recipes as a go-to weeknight dinner. The key to making the beef tender and delicious is to slice the meat as thinly as possible. For a low-carb option omit the rice.
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