Kale & Mushroom Barley Risotto

Growing up in NY, I have a great appreciation for risotto. I have an even greater appreciation for those who slave over the stove for 45 minutes cooking risotto. 

NY State Pin map I made with a <3 around my hometown of Albany, NY
Oh how I miss the Italian food of upstate NY!

Up until yesterday, this was a dish I saved for holidays and unexpected days off from work... as those were the only times I could dedicate 45 minutes of my day to constantly stirring for the perfect dish. Don't get me wrong, it's completely worth it, but the recipe below is particularly appealing because of the time you save by using the slow cooker. I also used barley instead of the traditional arborio rice. Barley is a whole grain with more fiber to help keep you fuller, longer on a smaller portion than you may have with the arborio rice. The higher fiber content can reduce blood sugar spikes and decrease cholesterol as well - not to mention it was delicious!

Check out our Fall Kale & Mushroom Barley Risotto, a recipe I adapted from the RDs at Healthy Eats. 

Kale and Mushroom Barley Risotto from BLTFoodies

Kale & Mushroom Barley Risotto
Serves: 4-6

Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped
3 cloves garlic, chopped
1 pound sliced mushrooms (I used button mushrooms)
1 1/2 cups barley
6 sprigs fresh thyme
4 large carrots, peeled and sliced into circles
3 cups low sodium vegetable broth
1.5 cups water
2/3 cup grated Parmesan cheese
1 tablespoon balsamic vinegar
2 cups frozen kale, cooked
Pepper

Directions

1. Heat the olive oil in a large skillet or sauce pot over medium high heat.
2. Add the chopped onions and garlic and season with pepper. Cook, stirring occasionally for about 5 minutes until onions are browned.
3. Add in the sliced mushrooms and cook for 2 minutes.
4. Stir in the barley and thyme sprigs, cook about 2-3 minutes.
5. Transfer mushroom mixture into a 6 quart slow cooker and add in the sliced carrots, broth and water. Cover and cook on high for about 3 hours, until all liquid is absorbed.
6. Once all the liquid is absorbed, discard the thyme sprigs. Stir in the kale, Parmesan cheese, vinegar and pepper. Mix evenly and until the risotto is creamy.
7. Serve and enjoy!

What foods do you miss from your hometown? Tell us in the comments below!

Sunday Morning Berry Walnut & Flax Oatmeal

This morning was a bit of a lazy-hazy Sunday morning and it is beginning to feel like fall with colder temperatures in the 60s.  (A big change from our 80 degree and humid South Carolina summer mornings)  It just seemed like the perfect day for this warm and hearty Berry Walnut & Flax Oatmeal!  We still have some fresh North Carolina Blueberries frozen from Happy Berry Farm (check out our other blueberry recipes here) and they were perfect in this recipe.  We've shared the recipe with you below :-)  Enjoy!

BLTFoodies: Sunday Morning Berry Walnut Flax Oatmeal

Berry Walnut and Flax Oatmeal
Serves 2

Ingredients:

2 cups Silk Unsweetened Original Almond Milk
1 cup Old Fashioned Oats
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
2 teaspoons flaxseed
8 walnuts, crushed
2 teaspoons cinnamon
1 teaspoon nutmeg

Directions:

1.  Bring the 2 cups of unsweet almond milk to a boil in a sauce pan.
2.  Add 1 cup of old fashioned oats, and reduce heat to medium.  Cover and cook for 7-10 minutes until all of the liquid is absorbed.
3.  Add cinnamon, nutmeg and flax seed to the oatmeal, stir well.
4.  Remove from heat, and serve 1 cup of oatmeal into 2 bowls.
5.  Top each bowl with 1/2 of the blueberries, half of the raspberries (1/4 cup in each bowl) and walnuts.
7.  Serve and enjoy!

Have a healthy week everyone!

Have you tried this recipe?  Leave us a comment below!  

Picnic Ready Sides: Low Carb Broccoli Slaw

This summer we have spent a good amount of time grilling and attending pot-luck picnics.   We wanted to take a minute to share low-carb broccoli slaw recipe with you.  With many of the traditional carb heavy picnic sides such as potato salad and pasta salad, the broccoli slaw is the perfect healthy side to bring for your next BBQ.  Strive to make your picnic just a little bit healthier this summer!

Low Carb Broccoli Slaw - BLTFoodies.blogspot.com

Low Carb Broccoli Slaw

Ingredients
Serves: 4

1 10oz bag Eat Smart Broccoli Slaw
1/3 cup Smart Balance Mayonnaise
2 Tablespoons fresh lemon juice
2 Tablespoons rice wine vinegar
1/4 cup raisins or dried cranberries
Pepper to taste
Almond slivers (optional)

Directions

1.  Pour 10oz bag Eat Smart Broccoli Slaw into a large mixing bowl.
2.  Add in the Smart Balance Mayonnaise, lemon juice, rice wine vinegar, raisins and pepper.
3.  Toss with 2 large serving spoons until salad is coated with dressing.
4.  Top with almond slivers for garnish if desired.
5.  Serve and enjoy!

Happy 4th of July to our readers!  As you can see, Lilly will be spending the day in her pool :-) We hope you enjoy your independence day as well!

Lilly of BLTFoodies.blogspot.com

Watermelon & Cucumber Salad with Feta, Sweet Onion and Mint

Summer is finally here!  In the Upstate, we have been battling below normal spring temperatures and an obnoxious about of rain and thunderstorms this year.  We are happy to put it all behind us and welcome summer!

Trevor and I enjoying summer in the park.

In honor of the first day of summer (todayFriday June 21st!), we have decided to share our new favorite summer salad recipe with you!  This is a great salad to bring with you to BBQs or get together since it only takes a few minutes to prepare.  Want to save even more time?  Prepare the salad the night before and pop it in the refrigerator, allowing the flavors to mix together for an even better salad the next day.  Your guests will love the freshness of this salad!

Watermelon & Cucumber Salad with Feta, Sweet Onion and Mint

Watermelon & Cucumber Salad with Feta, Sweet Onion and Mint
Adapted from Cooking Light June 2013

Ingredients:

• 1/4 watermelon, cut into 1 inch pieces
• 1 cup watercress, chopped
• 3/4 cup Vidalia (sweet) onion, thinly sliced
• 1 medium English cucumber, sliced (we used ours from the garden! see below)
• 4 tablespoons grapefruit mint (we used ours from the garden!)
• 2 tablespoons fresh lime juice 
• 2 teaspoons extra-virgin olive oil 
• 1/2 cup reduced-fat feta cheese

Directions

1. 1.  Combine the cut watermelon, watercress, onion and cucumber in a large bowl.
2. 2.  Combine mint, lime juice and olive oil in a small bowl, and stir with a whisk to make the dressing.
3. 3.  Add dressing to the watermelon mixture, and add the feta cheese.  Toss gentle.
4. 4.  Serve and enjoy!

Fresh cucumber from our garden

What is your favorite summer salad?  Tell us below!