Day three eats...
Sara - Oatmeal with an apple and coffee (sound familiar?)
Ron - A quarter of a 4 egg mushroom frittata
Sara - Leftover kale and white beans from last night's dinner with a fried egg and an oatmeal cookie
Ron - Leftover chicken, split pea soup and brussels sprouts
Dinner:Sara & Ron - Butternut squash barley risotto & some braised cabbage
I can't believe I haven't blogged about this yet. I learned about barley risotto from Mark Bitman's Food Matters and I've made it with asparagus, mushrooms and now butternut squash.
I peeled and cubed the half of my butternut squash that was leftover after making butternut squash chips yesterday. Toss the squash in some olive oil, salt and pepper and roast it in a 400 degree oven for about 20 minutes or until soft. Sautee half of diced onion in some olive oil, when its soft add 1/2 cup of pearled barley, season with salt, pepper and sage (it's the only thing that grows on my windowsill). After about a minute start adding warm chicken stock (from the chicken we made on Monday) a cup or so at a time - like you would a regular risotto. I pureed half of the squash and added that into the mixture while continuing to add stock. The whole process takes a bit longer then regular risotto but it gets so creamy and good and it's much better for you than regular rice! I topped it with the seeds that I scooped out of the squash and toasted in the oven with olive oil, salt and pepper - they added a nice salty crunch.