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!

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!