ST. LOUIS — You can cut down on grocery store trips by getting creative with what’s already in your pantry.
Hayley Sohn is a nutritionist and health coach, she'll be sharing recipes with us while many people are at home amid the COVID-19 pandemic. Here’s a few of her recipes:
Homemade tomato risotto
Serves four people
• 1 can of diced tomatoes
• ½ yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup of risotto (can also sub for rice or pasta, although cooking instructions will differ- if using rice cooking will be similar, just check to be sure not over or under cooked, if using pasta- boil pasta and then mix into sautéed onion/garlic/tomato mixture and omit broth)
• 2 cups broth (chicken or veggie)
• Salt and pepper
• Parmesan or mozzarella cheese (whatever you have!)
1. Saute onion and garlic in oil in a med sauce pot over med heat until fragrant: Approximately 3 to 5 minutes
2. Season with salt and pepper. Add ¼ cup risotto, ½ cup broth and ¼ can of tomatoes and stir over med-high heat until risotto has absorbed liquid.
3. Repeat this process three more times until all risotto, broth and tomatoes are used up.
4. Sample to see if it needs salt or pepper.
5. Serve with some cheese and enjoy!
Tuna Melt | Serves 1
• 2 slices of bread (any kind, bagel works, too!)
• 2 tablespoons of butter
• 1 can of tuna, drained
• 3 slices of cheese of choice (I recommend mixing in a few different kinds, if you have them: cheddar, Parmesan, Swiss and Asiago are all fantastic choices)
• 2 tablespoons mayonnaise
• Optional: dill pickle slices
1. Heat a small saute pan over medium heat.
2. Mix your tuna with the mayo and set aside.
3. Assemble your sandwich: butter the bread, top with cheese, then tuna mixture, then pickles if using.
4. Close the sandwich and pace on the hot pan. Cook for 1-2 mins per side until cheese is melty and bread is golden.
Green bean hash
• 2 cans of green beans, drained
• 2 large sweet potatoes, shredded
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 pound of ground turkey
• Salt and pepper
• 1 tablespoon olive oil
1. Brown the turkey in a large non-stick skillet over medium heat. Season with salt and pepper. When just lightly browned, remove from pan and set aside.
2. Add onion to pan and saute onion in the olive oil with pinch of salt and pepper until onion begins to sweat. Add bell pepper and sweet potato and lightly brown everything together. Continue sautéing until the sweet potato is cooked through (will take a few minutes).
3. When sweet potato is cooked, add the green beans and turkey back in. Taste to adjust seasoning.
4. Serve for breakfast, lunch or dinner!
WHAT'S COOKIN' IN THE LOU