Channeling Giada- Who wouldn’t want to be Giada for a few hours?!?
I’m excited to enter back into the blogging world after way too much time away from it!! Things got a bit crazy in NYC but now that Aaron and I have moved to Chicago, I am finding so much more time (and space!) to cook in my new kitchen. Another added bonus to being in Chicago is that I am now living in the same city as my younger sister Sonja. We have constantly been joking about how Sonja spending time at our new apartment with makes us “Three’s Company.” So this post is a joint effort of Sonja and myself.
Sonja recently saw an episode of Giada at Home called “Light and Fabulous” and after texting me the entire menu, we decided we needed to make it ourselves. It was so yummy and comforting yet truly healthy at the same time.
We got all of the recipes at foodnetwork.com. I have included the links below because they are a little long to post on here entirely.
Making everything did take a couple of hours, but it was totally worth it. The carrot and yam puree was so rich and flavorful (perfect for a cold Sunday evening) and balanced out the tilapia that was delicate and flaky. The mustard-chive sauce added just the right amount of tartness and creaminess.
I had never bought wheat berries before, but they were very inexpensive and so yummy! They need quite a bit of time to cook (1.5 hours), but in the end they created such a great base for the salad. They were chewy and hearty had almost a pasta-like texture.
My favorite quote from the entire meal was when Aaron said, “These flavors are all just so unexpected!” I thought that was really funny. All in all I would definitely make this meal again, it was definitely “Light and fabulous” like Giada said. Now I would just like to know, if I keep eating meals like this, will I end up looking like Giada? I sure hope so.
Note: The recipe for the carrot and yam puree made so much that there was about half of it left. Tonight I am planning on adding to it one more yam, coconut milk, red curry paste, basil, chicken stock, fresh ginger and peanut butter to make it into a Thai-style soup. I’ll let you know how it goes!!!