Risotto is one of my favorite foods, in particular, risotto with mushrooms and peas. And lots of Parmesan cheese. But risotto has its pitfalls. First, arborio rice is starchy and not particularly healthy. Second, all of that Parmesan cheese isn’t so waist-friendly either. Finally, and possibly most important, it’s tedious and extremely time-consuming. So I save real risotto for special occasions… dinner parties, birthdays, etc. When I want to make a nice dinner just for me, I go for ‘fake’ risotto… or as I once got laughed at for calling it, ‘farrotto.’ (It was deserved, I realize.) Making risotto with whole grains and minimal cheese just makes me feel better about things! Continue reading
Dead serious. Replace pasta with squash. I know it sounds strange, but when you’re in the mood to try something new, make it this bright yellow squash. It’s light, tender and unique, not to mention far less guilt-inducing than real pasta.
Now in case you couldn’t tell from the banner on the homepage, I really like squash and pumpkin. I think that they are some of the most versatile vegetables out there (I know they are technically fruits, really I do… it just doesn’t seem right to call them fruits); they are hearty enough to be made into a vegetarian main course, light enough to be roasted and added to a winter salad, and smooth enough in flavor and texture to be blended right into a soup.