We’re preparing for our first winter storm here in Michigan. It’s not so much the accumulation (5-7 inches) but the drifting snow that is creating all the commotion. Our groceries were just delivered because I wasn’t sure I’d WANT to venture out in a snow storm with 2 littles and it was a good choice on my part – the delivery person said the check-out lines were 9 deep. At 9PM! Ridic.
I was planning to go meet my niece (!!) today in Chicago, but she is currently in the NICU and unable to accept many visitors. Prayers appreciated. She’s soooo stinking cute. Half my brother (white, white, white) and half Filipino with the most silky-looking brown hair. She’s adorbs and I cannot wait to love on her.
Patience is one the many virtues I don’t possess, but as long as she’s gaining strength and improving, that’s all that matters. It sounds like my little brother has been such a help to mom who ended up delivering via C-section 2 weeks early.
It also makes me grateful for two healthy kids.
My current favorite kid Piper is throwing me for a loop lately. She’s been a bit hit or miss on food and she requested her nap about an hour early today. When kids request a nap it always catches me off guard, but admittedly, it’s pretty glorious in the moment. Currently, however, it’s 8:40pm and she’s jabbering away in her crib “reading”. *eye roll*
This evening I edited our most recent podcast (comin’ at ya this weekend on picky choosy eaters). We’re getting the whole technology thing ironed out (ahem, not really) but we may just end up building a studio here in Michigan where Gina and her family will relocate to. HAAAA! Those loyal OSU fans…they would never 😉 P.S. If you’re not subscribed to Dietitians Dish, whatcha waiting for?
It’s also been a fun week to have one of my patients featured as well as some an interview from the Michigan Academy of Nutrition and Dietetics go live. And in case you missed the IG update, my latest cookbook was spotted at SAMS CLUB. You guys… #bigtime
Completely unrelated to every word before now (it’s like a Family Friday post meets risotto on this fine January Friday), this Sweet Apple Risotto was a gem. Super simple as a vegetarian meal that the whole family will enjoy, it has taken me WAY too long to post. A little Granny Smith, a little butter, a little lemon, a little cheese…this recipe has it all. Except meat which is A-OK by me! Enjoy!
- 4 cups low-sodium vegetable broth, divided
- 1 cup apple cider
- ¼ cup olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- pinch crushed red pepper
- 2 cups dry arborio rice
- ½ tsp salt
- ¼ cup dry white wine
- ¾ cup finely chopped Granny Smith apple
- 2 Tbsp fresh thyme leaves
- 2 Tbsp butter
- 2 Tbsp finely shredded Parmesan cheese
- 1 Tbsp apple cider vinegar
- 1 lemon, zested
- Black pepper, to taste
- In a small saucepan, bring 3 cups broth and cider to a gentle simmer over medium-low heat. Cover and keep warm.
- In a large, deep skillet, heat oil over medium heat. Add onion; cook and stir until softened, about 4-5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 1 minute. Add rice and salt; increase heat to medium-high heat. Cook, stirring, for 2 minutes. Add wine and stir, allowing to cook until wine is absorbed.
- Add 2 cups of the warm broth mixture. Reduce heat to medium-low and stir often until liquid is absorbed. Continue adding additional broth mixture, ½ cup at a time, stirring often until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total).
- Stir in apple, thyme, butter, Parmesan, vinegar, and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with black pepper; serve immediately.