Ya. Right. Like that's going to happen.
So I have really been trying to make more meat-free dinners since watching Forks Over Knives last weekend. We've done pretty good so far. Last night I made a delicious baked barley risotto with butternut squash that was easy and filling and free of meat! Here's the recipe:
Baked Barley Risotto w/ Butternut Squash (serves 4 - recipe from Real Simple):
- 2 tbs olive oil
- 1 small butternut squash (about 1 1/2 lbs), peeled, seeded, and cut into 1-inch pieces (about 3 cups)
- 1 onion, finely chopped
- 1 cup pearl barley (I found mine at Whole Foods in the bulk section)
- 1/2 cup dry white wine (I didn't have any so I used marsala cooking wine)
- 3 cups low-sodium vegetable broth
- 5 oz baby spinach
- 1/2 cup grated Parmesan (2 oz)
- 1 tbs unsalted butter
- Kosher salt and pepper
It was really delicious. Rich and creamy, just like a risotto should be. And full of healthy grains and vegetables. I will definitely make this dish again.
To go in the completely opposite direction of made-from-scratch, homemade meals, we had Jell-O Instant Pudding for dessert. I bet it's been years since you've had or even thought about that powdery packaged goodness, right? Well I was in CVS the other day and squealed with excitement when I saw it's trademark package and all for the bargain price of $1.57. And nothing seems to have changed in the 20 years since I've had it! Still takes 2 cups of milk. Still have to whisk for 2 minutes. Still has to set in the fridge for at least 5 minutes (that step always killed me as a kid). Still totally delicious. And I'm sure there isn't one natural ingredient in the entire thing (besides the milk) but hey, it's a low-calorie dessert.
Until I added the chopped-up Heath Bar on top. Whoooooops.