Ok, So I'm pregnant with Twins and really feel the hormones these days. The hot/cold thing, along with the emotional craziness, and to throw in tiredness. It's crazy.
That said, I'm having issues planning dinners. I need stuff I can make EASILY and we can eat throughout the week... any ideas? Thoughts?
Please and thanks!
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Ally, two words: CALM DOWN!!!
ReplyDeleteWhatever dude... you try brewing two kids!
ReplyDeleteInsalata Di Riso: (Tim and I love this salad and it works through out the week as leftovers!!)
ReplyDeletesalt and pepper
3 cups Arborio rice
1/2 cup diced zucchini
2/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 can (6 oz) oil packed tuna, drained and flaked
1 tomato, peeled and diced
1/2 cup diced celery
2 T salt cured capers, rinsed and drained (be sure to rinse!)
10 Mediterranean (or kalamata) olives
1/4 cup chopped fresh basil
8 large leaves butter lettuce (for presentation)
4 hard boiled eggs quartered
In a large pot of boiling salted water over medium heat, cook the rice, stirring occasionally, until tender to the bite but slightly firm in the center, 15-20 minutes. Add the zucchini and cook for one minute. Pour the rice and zucchini into a colander and rinse with cold water until cool. Drain well and transfer to large bowl.
Stir the olive oil and lemon juice into the rice mixture. Add the tuna, tomato, celery, capers, olives, and basil and season to taste with salt and pepper. Toss to mix.
Arrange the lettuce leaves on a platter. Top with rice mixture, garnish with egg quarters, and serve.