How are you? I just finished a great workout on the spin bike (while watching Glee from 3 weeks ago) and am about to get back to work. First, I have to tell you about some great things I made today!
I bulked up the leftover butternut squash soup from last night by adding 1.5 chopped carrots.
Once they were slightly soft I added the soup, 2 T more milk, salt and lots of pepper.
I made a salad to go with it but the soup was so filling, I couldn’t finish it all! What a shame!
Good thing my lunch warmed my soul because they woman working the bookstore in the Polsky building did not. I kindly told her I needed the 2010 Federal Rules of Civil Procedure book and could she please get it for me as the gate to the text books was closed. Personally, I do not think the judgment I received was warranted.
I mean, really. I find it hard to believe no one has ever bought a book 4 days before the final…
On to dinner. Keeping with the comfort food trend of the day, I made arborrio rice (rissotto rice) cooked with chicken broth and carrots and topped with roasted chickpeas.
1 cup rice + 1.5 cups broth, except I used an extra 1/4 cups of broth and added 2/3 cup of water throughout cooking. The rice was started to get dry while the carrots were still cooking.
I think arborrio rice was perfect since it turns out so creamy without any real work. Of course, real rissotto would have been even better but I wasted enough time already today. That will be saved for another day.
Anyway, I sliced 2 carrots and let them simmer away with the rice until the rice was tender and the carrots were mostly soft (I like a little crunch left, what can I say?)
In the meantime, I drained and rinsed a can of chickpeas, coated them in 1T olive oil & some salt and pepper and baked them at 375* for 23-25 minutes. I lost count.
Then, I served them on top of a nice bowl of rice and carrots. I also added a but of butter and a sprinkle of grated parmesan, for good measure.
This was such a great dish. The rice was super creamy and had great flavor from the chicken broth. The carrots and chickpeas were slightly crunchy, or course, and it was a great combo with the rice. I would definitely make this again.
Bonus, it only took like half an hour!
Now, I need to get down to business. I seriously do not even know who I am anymore. I have never ever been a late-night studier but for some reason I’ve been staying up late and doing work this week. It’s weird and I’m not sure I like it.
Maybe I’ll try to get to bed at a decent time tonight!
Have a great night & do your best to enjoy the blustery weather- I, for one, hope it’s here to stay. 60 degrees in November really freaks me out!