Movin and groovin

I knew I was avoiding reading this blog...i feared everyone was getting off to a better start than me, and I was right! But I've had such a good last two days, coming off the excess of EVERYTHING during the holidays.

I started Sunday, so i'll count this as my Day 2. I dont have a scale in my house (i'm new to this whole dieting thing) so I will weigh myself at the gym tomorrow. Today as I pulled into the hospital I parked on the roof and walked all 5 floors down from the parking garage. Then I took the stairs for the rest of the day, in lieu of the elevator. Bonus points for having a guitar, bag of instruments, and a book of music on my person.

Last night I made a recipe from "The Merry Christmas Megan" cookbook complied by lilly stolen from Cooking light. I substituted some ingredients that I had left over from the party...

Pan-seared shrimp and Arugula risotto

I substituted Lobster for the shrimp and basil and green onions for the arugula. Just happened to have those ingredients lying around.

Ingredients:
4 C. chicken stock
2 Tb. EVOO
1 lb. Shrimp (i used the same amount of lobster meat.
1/2 tsp salt
1/4 tsp. fresh ground Black pepper
1/2 c. shallots (unfortunately i used onions)
6 garlic cloves, minced
1 C. uncooked Arborio rice
1/2 c dry white wine (i used champagne, c'est la vie)
1/2 c. grated parmigiano-reggiano cheese
2 Tbs. butter (about 8 times less than i normally use :D)
3 C. baby arugula (I used a handful of green onions but plated the risotto on a bed of romaine lettuce leaves)
1/2 c. thinly sliced fresh basil (i used about 1 c. in total)

Directions:
1. bring homemade chicken stock to a simmer in a small saucepan (do not boil), keep warm over low heat.

2. Heat 1 tbs. oil in a large nonstick skillet over medium heat. Sprinkle shrimp (or lobster?) with 1/4 tsp salt and 1/2 tsp pepper. Add shrimp to pan, cook 1 min, remove from heat and set aside.

3. Heat remaining oil in a large saucepan over medium heat. Add shallots (or onions) and garlic to pan, cook 5 mins or until tender, stirring frequently. Add rice, cook 1 min, stirring constantly. Stir in wine (or bubbly); cook 1 min. or utnil liquid is absorbed, stirring constantly. Add 1 c. stock, cook 4 min or until liquid is nearly absorbed, stirring constantly. Add 1 c. stock, cook 4 mins or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 c. at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 mins total). Stir in shrimp (or lobster), cook 1 min or until done. Stir in remaining ingredients; cheese, butter, remaining 1/4 tsp salt, and remaining 1/8 pepper. remove from heat, stir in Arugula and basil. Serves 6.

I had lots left over for lunch today and tomorrow. I also enjoyed using my classy leftovers. It was delish and amazingly good despite the fact that i usually put more butter in the risotto. I may have added a bit more champagne to make sure it was moist. great recipe, thanks Lil.

Wish me luck, tomorrow I weigh in and start the workout circuit and yoga class at my gym.

Good luck to all of you!!