Saturday Make-up

Sorry I missed yesterday :-( I was a little tired. We had a fun but full day and with it being almost 70 and sunny- we spent a lot of time outside. So here it is Saturday, and I am playing a little catch-up as well as getting things ready for my hubby as I head out of town for about 3 days.

Today we are making Mushroom and Barley Risotto and a Lemon-Splashed Shrimp Salad (20 minute recipe!)

Mushroom and Barley Risotto

Yield: 4 (1 2/3 cups) servings; 487 calories per serving (I must add that these are healthy calories)

2 cups boiling water

1/2 ounce dried procini mushrooms

2 tablespoon olive oil

1 1/2 cup chopped onion

1 (8 ounce) package cremini mushrooms, sliced

5 cloves garlic, minced

2 cups uncooked pearl barley

3 tablespoons brandy

1 3/4 cup water

1 cup fat free low- sodium chicken broth

2 ounces fresh pecorino Romano cheese, divided

1/2 teaspoon kosher salt

1/4 cup chopped fresh flat-leaf parsley

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Grain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushroom and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds; stirring constantly. Add brandy; bring to boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, water, and broth; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until liquid evaporated and barley is tender, stirring occasionally. removed from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce of cheese over top.

Lemon Splashed Shrimp Salad

Yield: 4 (1 3/4 cup) servings; 250 calories per serving

8 cups water

2/3 cup uncooked rotini (I use whole wheat)

1 1/2 pounds peeled and deveined large shrimp

1 cup halved cherry tomatoes

3/4 cup sliced celery

1/2 cup chopped avocado

1/2 cup chopped seeded poblano pepper

2 tablespoons chopped fresh cilantro

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 teaspoons extra virgin olive oil

3/4 teaspoon kosher salt

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

Hope you all get to enjoy some time with loved ones this weekend :-)