If only I had overly rouged, high cheekbones, it could be 1984!
This morning, lucky followers of my instagram account were treated with this picture. On waking I was delighted to realise that while I definitely had sore feet (from dancing), my head was only slightly sore even after copious amounts of bubbles (it is a rare day that the hangover gods smile on me). Most importantly, I’d woken to find that my slightly-cloudy head was coifed with a perfectly done, 1980s, Dynastry-style do.
I take these things as A SIGN. To wake up on New years day with perfect 1980s hair must definitely be a sign that IT’S GOING TO BE A GREAT YEAR. And such an auspicious segue from the holiday season to the regular year can only mean one thing – that’s it’s time to pull my finger out and get back on the blogging horse. Really, there’s no reason to delay it any longer. I’m so caught up on LIFE, that even my plastics cupboard has been tidied. I’ve got a stash of inspiring recipes scribbled down and my fingers are itching to get back computering. A bit of a break has been good for the soul and has gotten my juices flowing again (TMI?!).
The first thing I’m doing in 2015 is to buck the piety trend and tell everyone that they can take their detoxes and healthy eating resolutions and shove them up their well-intentioned jaxies. Abstemious doctrines hold no lure for me this year. After watching several friends endure entirely heartbreaking years in 2014, I see no reason to squander good fortune. We are blessed and surrounded by abundance and this year I plan to enjoy every morsel of things that make me feel good. Food should be nourishment, colour, seduction and joy, not a cause for anxiety or stress or avoidance.
Feeding your family full of healthy and delicious meals can be a satisfying and life affirming task. Don’t believe me? Stick with me this year and I’ll prove it.
Starting here, with this simple pesto risotto. It meets so many Vegie Smuggling criteria. It’s DELICIOUS. If you grow basil, then this is pretty cheap. Finishing the cooking in the oven makes it insanely EASY and my pesto-loving kids will hoover up a full bowl of this without question (helped along by the lure of crispy proscuitto).
Eating well is a privilege we can all enjoy, all the time.
Make this vegetarian by leaving out the prosciutto and use vegetable stock.
1 red onion, finely diced
1 stalk celery, finely diced
1 zucchini, grated
3 cloves garlic, crushed
1 & 2/3 cup arborio rice
4 cups (1 litre) hot chicken stock
1½ cups frozen peas
1 bunch basil
¼ cup grated parmesan (the posher the better)
¼ cup pine nuts
4 tbsp olive oil
Use a stove to oven dish with a lid for this recipe (like a Le Crueset).
Preheat the oven to 180C.
Heat your pot on the stove over medium heat. Melt the butter. Add your onion and celery and saute for 5 minutes, stirring often. Toss in the garlic and zucchini for 1 minute, stirring well the entire time.
Rain in the rice, add the vegies, pour over the stock. Mix well. Pop on your lid, transfer to the oven and bake in the oven for 25 minutes.
Make the pesto by adding the basil, cheese, nuts and oil to a mini food processor and blitzing thoroughly. Set aside
Remove the pot from the oven. Carefully remove the lid and scoop out a few grains to check that they’re basically tender. If still hard, return to the oven for another few minutes. If almost ready, tip in the peas and pesto. Quickly stir it in, recover the pot let it sit for another 5 minutes.
Serve with more grated parmesan, crumbled proscuitto and pepper.
NOTE: crisp the the proscuitto by laying it in a single layer on a tray and baking in the hot oven while the risotto rests.