No Focus Here

Happy end to your Monday! I’m so happy today is over – I’m sitting in my pajamas with my feet up on the ottoman watching HIMYM with Nick  :)

Nick wanted another rest day today, so instead of running, I came home and did some yoga + my summer glow boot camp stuff from yesterday. I did the 20 minute Gentle Hatha download, but I just could not get into it today. I finished it, but my mind was just going everywhere and I couldn’t focus at all. After I finished the yoga + boot camp stuff, I came back upstairs to start on dinner.

Since our fridge is bursting at the seams, I wanted to use up some leftovers with dinner tonight before adding too much more to our stash.

risottno

I heated up part of Nick’s dad’s leftover chicken and zucchini/squash from the other night for my plate, and Nick had the last caribbean chicken thigh from our cookout.

Nick’s  mom brought a bunch of veggies with her this weekend and some didn’t get used with the meals we made, so I had to use them tonight.

I’m calling this Barley Risott-no:

  • 1/2 yellow and orange pepper, diced
  • 1/2 cup shredded carrots
  • 1 scallion, sliced
  • 1 bunch asparagus, sliced into 1-2″ pieces
  • 1 cup fresh peas from our garden (could you frozen)
  • 1 1/4 cups quick cooking barley
  • 2.5 cups water
  • salt, pepper, garlic powder, parsley
  • 1-2 Tbsp parmesan (I used soy parm)
  1. Heat pot over medium heat with a little oil.
  2. Add in diced peppers, carrots, and scallion and let cook until softened.
  3. Take pepper mixture out of pan and add water to pan.
  4. Bring water to a boil and add barley and peas.
  5. Let cook about 5 minutes, then add the asparagus.
  6. Stir in the seasonings.
  7. Stir in the parm once the barley is cooked and all the liquid has been absorbed.

risottno

This risott-no turned out great! I wanted to do the whole add-the-hot-liquid-slowly to draw out more starch, but eh….I was already in my pjs while cooking, so I just let it do its thing while I packed my lunch for tomorrow.

Alright, one more load of laundry is calling – see you in the morning!

Have you ever made real risotto?

13 comments

  1. I’m SO intimidated by the process of making risotto – hopefully I’ll work up the courage one day, haha :-D You get props for trying!

  2. Ooh your plate’s so colorful :)

    I haven’t made risotto in so long!

  3. You know, I bought a box of arborio rice recently, but it’s just sitting in my cabinet b/c I’m too intimidated to make it!!

  4. Looks good! I’ve never made real risotto either, I’m just not that skilled!

    I have a hard time focusing on yoga sometimes too. It happens! Have a good night!

  5. haha, risott-no, that is a cute name…
    I’ve never tried making real risotto yet…I would like to try someday though!

  6. No, but I’m loving the risott-no you made. I think I’m going to have to try it!

  7. That barley risott-no looks so yummy! I’ve never made real risotto before–I don’t think I’m skilled enough! I’d love to make the one you made, though :D

  8. Risotto is a piece of cake! It really doesn’t take that long and tastes SO decadent even when its not!!

  9. Did you know that on Lifetime at 7EST they play a full hour of HIMYM? I usually watch that and then flip over to CBS so it’s a full hour and a half of HIMYM goodness :D Can’t get enough!

    That dinner sounds so good – the veggies, the risottno, yum!

  10. I would love a plate of food like this for dinner! So many beautiful veggies!

    We’re making risotto this week! Assuming we pick up asparagus.

  11. I used to make risotto fairly often when I was cooking for my parents and brother back home, but I hardly ever make a big batch of it for myself! Mushroom risotto is my fave. SO good!

    I love the name of your dish, and those tomatoes look amazing!! I’m jealous of your peas!

  12. LOVE the barley rissot-no…too cute! i have made risotto – i’ve found it relatively simple to make and really, really delicious. i’ve made a butternut squash one that was out of this world delicious!

    have a fabulous tuesday :)

  13. I did make risotto once… and I’ve been meaning to do it again ever since. I saw a recipe for butternut squash and sage risotto that sounded soo good, but I haven’t gotten around to it yet. Maybe in the fall I’ll experiment with more of them. I just made a basic one with chicken broth and parmesan. It’s not nearly as daunting as you’d think. :o)

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