BETTER LATE THAN NEVER

Alright! I've been a horrible blogger lately...I apologize. Thank you to all who have requested posts and expressed your appreciation for them when they happen. Blame it on the winter or whatever you want, I have made a vow (that I will keep) to post more often. Pinkie swear!

for those not in Toronto, this has been the state of my bike for the past few weeks. ugh!


Alas, Spring is upon us and I have many posts brewing in my lil'noggin.
In the meantime, here is a recipe to tide you over and keep you warm while winter keeps it's grip on us for a little bit longer.

EGGPLANT, ZUCCHINI, MUSHROOM (SORT OF) RISOTTO WITH GOAT CHEESE

What you need:
1 medium red onion, chopped
2 cloves garlic, minced
1 cup (or so) brown mushrooms, sliced
1 zucchini, chopped
½ eggplant, chopped
½ can whole tomatoes (all the juice from can)
½ tsp cayenne pepper
1½ cups short grain brown rice, cooked
2 tbsp goat cheese
¼ cup basil, chopped

Before you start anything, prepare the rice and set aside, or have the rice cooking on the stove (I do mine in a rice cooker).

In a large pot, sauté red onion and garlic in some olive oil on medium heat until fragrant. Add mushrooms and sauté for about 3 minutes, stirring occasionally. Add zucchini and eggplant, tomatoes and cayenne. Bring to a boil and turn down heat to a light simmer for about 7 minutes. Liquid should be reduced to about half. Add rice, cheese and basil and let simmer for about 3 more minutes or until most of the liquid is gone and it’s all risotto-ey.



YUM!