Barley risotto with peas and balsamic

I’ve never cooked with barley, period, let alone used it as a risotto substitute. So this was a little intimidating (and, I admit, time consuming), but it was worth it for a yummy, healthy, almost meatless main.

Curry with chicken legs, cauliflower and chickpeas

This impromptu recipe came together really nicely. The flavors balance together well.

Vegetarian 4 Point Quesadillas

Made these for lunch using leftover beans, pepper, etc. They’re very WW friendly, at only 4 points a serving.

Wedge Salad

I served this salad with lunch today, trying to use up a few errant ingredients.

John’s Dirty Rice

Not the cajun kind – this is John’s fun rice concoction that is surprisingly yummy.

Barcelona Cocktail

After learning it was the key ingredient in some kick-ass key lime martinis Mandy made, John and I picked up some Licor 43 recently. I was additionally entranced when I found out it was a Spanish liquor and Jose Andres is a fan.

We were trying to figure out ways to use it that didn’t involve random ingredients we didn’t have. I stumbled on a column from either Jason Wilson or Eric Felton (my fave cocktail writers) who discussed using it in a Manhattan, either to replace the bourbon or the vermouth.

We decided to replace the vermouth. John made two versions – one with rye whiskey and the other with Knob Creek. I ended up drinking the Knob one. The liquor 43 added an interesting sweetness, but I don’t see it permanently replacing vermouth anytime soon. We’ll have to try the bourbon swap next time.

Prosciutto on Sourdough

This sandwich is a study in obviousness, but works in the “pure comfort food” category tonight. I’m also slurping up some sausage bean soup (made with collards instead of kale, and turkey sausage), in the hopes of making a speedy recovery before I have to work the inauguration tomorrow.

Loaded Nachos

I was craving nachos the other day but had to watch my points, so I was very careful on measurements and portions when I made these. I think they’d benefit from avocado, but ours turned out to be rotten.

Asparagus with lemon tarragon sauce

Quick veggie dish I threw together to go with some baked chicken and wild rice pilaf.

Kielbasa and Bean Slow Cooker Soup

This recipe is very satisfying without being super caloric. You don’t need to add much salt to this soup – the kielbasa will do plenty of that as it cooks.