Isn’t it amazing how much one can accomplish within the weekend? AND it’s only Saturday night! I feel so productive–look at me, contributing to society. Or at least to my and those around me’s bellies.
Here is my check-off list of things I have made so far (and I said so far because I still have Sunday):
- batch of almond milk
- homemade sunflower seed butter
- a most delicious black berry cake (I cannot wait to share this one with all of you!)
- muffins (same as above!)
- mushroom risotto for dinner
Plus I went to the farmers’ market today dressed like this:
I felt like a farmer with my shirt. Something about wearing it–makes me feel earthy and farmer-y. I thought it was an appropriate day to wear it. Thought I would share
Here is what I bought today:
Who here makes a menu plan for the week?
What are you tactics for figuring out “What’s for dinner?”
A lot of the time, I flip through my cookbooks and highlight the new dishes (or old ones too) or browse the internet for recipe ideas that contain the ingredients I want to cook with.
But this week I had nothing. Zip. Zilch. Nada.
I actually went to the famers’ market with no plan. Eek!
No list of foods to buy.
No cute little boxes to check off once I bought it.
I feel so naked <–pathetically O.C.D. and proud (Who’s with me? hehe)
So this week, we are winging it over here at the Fork and Beans household. Wish me luck!
…In the meantime, Greg whipped up his famous risotto for dinner tonight. The reason why he loves making risotto?
Because the guy loves to stir things.
I’m serious. ANYTIME I am making dinner, without fail, he walks into the kitchen and finds something to stir. Even if it’s salad. It drives me nutso. But it wouldn’t be a typical day without it, I must admit. And it makes me laugh.
Not bad for the stirring guy, eh?
Mushroom, Asparagus and Sauteed Tomato Risotto
1/2 onion, diced
2 garlic cloves, minced
2 Tbs olive oil
1 1/2 c. arborio rice
4 c. vegetable broth
1/4 c. white wine
1/2 c. mushrooms, thickly sliced
1 c. asparagus spears, cut into 2″ pieces
1 c. cherry tomatoes, halved
2 Tbs balsamic vinegar
Heat oil up in medium saucepan on medium low heat. Saute onions and garlic for 5 minutes. Add arborio rice into the mix for another 3 minutes. Stir often.
Put wine, asparagus and mushrooms into skillet. Stir around for 5 minutes.
Slowly add the first 1/2 c. of vegetable broth and stir often for 5-7 minutes. When the broth has absorbed, add another 1/2 c. until the rice has softened and the broth has all been included. This shouldn’t take you any more the 25 minutes.
In a separate skillet, heat up pan to medium heat and put tomatoes and balsamic vinegar in. Allow the vinegar to reduce a bit to a more syrupy consistency (5-7 minutes).
Pour tomatoes mixture ontop of risotto when plating.