Yogurt Covered Pretzels

Yogurt-covered pretzels. That’s the exact thing of which I ate a thousand. It was necessary. I was hungry to the max.

What exactly are yogurt covered pretzels covered in? Don’t answer that. It’s a rhetorical question.

January is coming to an end — how the heck? — which means we will soon be into February –how the heck? — as in the 2nd month of 2014 — how the heck? — as in woah.
This means it’s time for another cauliflower recipe because (as you may or may not recall) this is the year of the cauliflower. (echo this softly for emphasis: cauliflower, cauliflower, cauliflower, cauliflower… )

I’d like to take this sentence to apologize for all of the grammatical errors in the previous paragraph. I’d like to take this sentence to apologize for the grammatical errors in the sentences that will follow.

Random side note: Just got called into the other room to try this barre video. It was hard and now my glutes are all fired up and angry. I think this means I need more pretzels?

Is this post random enough for everyone? It can get more random. Trust me. I just listened to the Macarena. Twice. Just because.


Cauliflower, Onion, and Greens Risotto 
Source: Williams & Sonoma 
Printable Recipe

4C vegetable broth
1C water
1T olive oil
1 large onion, diced
1/2 head cauliflower, broken/cut into small (<1/2″) florets
1 1/2C Arborio rice
1/2C dry white wine
1 bunch greens (beet, kale, or other)
1C grated Parmesan cheese
1 1/2T fresh oregano
salt, pepper

Heat broth and water in a small sauce pan over medium heat. Once it boils, reduce the heat to low and keep warm.
Heat olive oil in a large sauce pan over medium heat. Add onion and cook until golden, about 6-8 minutes. Add cauliflower. Cook until heated through, about 3 minutes.
Add the rice, stirring constantly. Cook until it begins to turn translucent, about 2 minutes.
Add in wine and cook until absorbed, about 2 minutes. Reduce the heat to medium-low.
Add about 3/4 – 1C of broth at a time, stirring frequently. Once broth is absorbed add an additional ladle of broth (about 3/4C). Continue this process until all of the broth has been utilized and the rice is cooked (it will be firm when done, but not crunchy), about 20 minutes.
Once all of the broth has been incorporated, add the greens. Cook for about 3-5 minutes until greens are cooked and wilted.
Remove from heat. Add in a pinch of salt, cheese, marjoram and pepper. Taste and adjust seasonings.


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