It’s been a rainy January in Atlanta, but since it’s not too cold I can’t complain. Instead, here are a few of my favorite things on rainy days:
|I love my tea infuser, especially with Barnie’s Coffee & Tea Company’s White Ginger Peach Divine Tea. It is divine and soul-warming for a rainy day. And combined with a newspaper or good book, what could be better? I’m currently reading Hotel on the Corner of Bitter and Sweet, a book recommended by my good friend Leah.|
|Hot out of the oven (yummy and healthy!) blueberry oatmeal muffins are the perfect afternoon treat.
See the recipe below.
|What’s more warming than risotto? See my shrimp and veggie risotto recipe below.|
|I love fresh fruit, especially berries. In the winter, berries are great to eat because they are high in antioxidants, warding off those flu and cold germs!|
|And after the rain has finally stopped, I’m very grateful to be able to run around the park (and occasionally through the mud!).
Blueberry Oatmeal Muffins: Recipe from Cooking Light
Makes about 20 muffins
1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2 33/100 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk – I used almond milk instead
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk (or almond milk) and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
Shrimp and Veggie Risotto
Loosely based on this Cooking Light risotto recipe but amended by me
1 box of Trader Joe’s Mushroom and Herb Risotto (If you don’t have a Trader Joe’s by you, here’s a link to the risotto on Amazon)
2 tablespoons olive oil
1 carton shiitake mushrooms, sliced
3 cups (1-inch) cut green beans
1/2 teaspoon black pepper
1/2 cup chopped shallots (or onions)
1/2 cup white wine
24 peeled, deveined jumbo shrimp
Herbs de provence
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
1. Make risotto according to Trader Joe’s recipe on box. (If using brown rice, follow instructions from the Cooking Light link.)
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms and shallots; sauté for 8 minutes or until they begin to brown, stirring occasionally. Stir in green beans and 1/2 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender.
3. Sprinkle herbs de provence liberally over shrimp. If you like a bit of heat, sprinkle a little cayenne pepper as well. Add shrimp to pan and cook until done.
4. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly.
5. Spoon out risotto onto plate and dish shrimp and vegetable mixture over top.
6. Top with Parmigiano-Reggiano and parsley. Serve immediately.