One of my favorite recently made recipes from the blogosphere is this Sweet Potato and Gorgonzola Farro Risotto from Naturally Ella.
I drool over pretty much every recipe that Erin posts, and this gorgeous risotto did not disappoint.
This was my first time using farro to make risotto, and I am an absolute convert from the traditional arborio rice. Chewy yet tender, hearty farro was the perfect base for caramelized roasted sweet potatoes and tangy blue cheese.
I better stock up on farro, because I see a LOT of risotto in my future!
I added a generous pinch of cayenne pepper, one chipotle pepper in adobo sauce + about 2 tsp adobo sauce, and a hefty dose of chipotle hot sauce to the mix.
What can I say… we like our chili spicy around these parts!
I also let the chili simmer for about 1 1/2 hours because a) it would have been way too soupy to serve after 10 minutes and b) I think chili is best when simmered for a while to develop its flavor.
While tucking into our steaming aromatic bowls brimming with flavor, John remarked that he prefers this kind of pulled chicken chili to the traditional beef version. Score!
I made several modifications to the original recipe:
- all whole wheat pastry flour
- date sugar instead of turbinado sugar (same amount, though)
- 2% plain Greek yogurt in place of buttermilk
- 1/2 cup chopped pitted soft Medjool dates instead of chopped walnuts
A note: the bread dried out a bit after a few days, so it is best when eaten soon after baking. Any slightly stale leftover bread is delicious toasted and spread generously with almond butter.
Last – but certainly not least – is this Cinnamon Apple Quinoa Parfait from Epicurean Mom.
I decided not to make the crisp oatmeal topping because I planned to pack the jarred parfait for lunch away from home – and I didn’t want the oat topping to get soggy – but next time I make this parfait I will definitely not leave it out!
Creamy, sweet, chewy, and full of protein, this parfait was so much fun to eat =).
What have you recently made from other food blogs?