I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Wow, you guys brought tears to my eyes with your sweet comments and words of support. We really do belong to a wonderful community don't we. Thank you so much for that, it's helped to motivate me all the more.
There is now a blog that you can go to for updates on our progress and any fitness tips and experiences we are having along the way. It's written by Aubrey, her sister Christa and I. Both of these girls really know their stuff, so I feel so lucky to be on board with them. The blog is called She Sweats and She Tells. Check them out, say hello :)
This dish is not something I'm able to eat right now, but it's still so healthy and delicious. The more I've eaten polenta, the more I like it. There's almost something romantic about it. It's creamy, smooth, practically seductive, and the perfect canvas for so many toppings. This polenta is particularly wonderful because it's full of pungent, tangy blue cheese. Top that with bright, gorgeous veggies and you have yourself a plate that you might just want to eat by candlelight.
Blue Cheese Polenta with Vegetables Cooking Light September 2011
2 tablespoons extra-virgin olive oil, divided 2 (4-ounce) packages presliced exotic mushroom blend 1 teaspoon chopped fresh thyme 1 1/2 cups thinly sliced sweet onion 1 red bell pepper, thinly sliced 1 teaspoon minced garlic 1/2 teaspoon kosher salt, divided 1/4 teaspoon black pepper, divided 3 cups 1% low-fat milk 1/2 cup water 2/3 cup quick-cooking polenta 3/4 cup (3 ounces) crumbled Gorgonzola cheese 1/4 cup chopped fresh parsley
1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.
2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.