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Fast & Easy Dinner: Greek Orzo-Stuffed Peppers

partysugar — Thu, 30 Jul 2009 07:50:44 -0700

With their chickpea, orzo, and spinach filling, these stuffed peppers are a delightful vegetarian meal. Although there are several steps, this recipe is quick and uncomplicated. The pepper shells are flash cooked in the microwave, but if you prefer to throw them on the grill instead, do so. The stuffing mixture is adaptable, so you can take advantage of ingredients you already have at home: goat cheese can replace feta and fresh tomatoes stand in nicely for sun-dried tomatoes. To learn the technique, read more.

Greek Orzo-Stuffed Peppers
From Eating Well

Ingredients

4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3/4 cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1 tablespoon sherry vinegar or red-wine vinegar
1/4 teaspoon salt

Directions

Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
Mash chickpeas into a chunky paste with a fork, leaving some whole.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute.
Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Serves 4.

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Summer of Salads: Mediterranean Pasta Salad

partysugar — Fri, 10 Jul 2009 10:42:29 -0700

Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more.

Mediterranean Pasta Salad
Original Recipe

Ingredients

1 lb. of orzo
1/4 cup red wine vinegar
half of a lemon, juiced
2 teaspoons Dijon mustard
1 small shallot, minced
salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, sliced in half
1 small jar sundried tomatoes in oil
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1 bunch green onions, dark greens removed, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled

Directions

Fill a large pot with water and season with salt. Bring to a boil over high heat. Cook the orzo according to the instructions on the package.
Drain well and rinse with cold water until the orzo is cool.
While the pasta is cooking, make the vinaigrette. Whisk the vinegar, lemon juice, mustard, shallot, salt, and pepper in a bowl. Slowly pour in the olive oil, in a steady stream, whisking constantly to combine. Season to taste with salt and pepper.
In a big bowl, combine the orzo with the tomatoes, olives, green onions, fresh herbs, and cheese. Pour on half of the vinaigrette. Season the salad generously with salt and pepper. Toss well to coat. Add more vinaigrette until the pasta is moistened to your liking. Chill until serving.

Serves 10-12.

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Fast & Easy Dinner: Chicken and Sun-Dried Tomato Orzo

partysugar — Wed, 10 Jun 2009 06:50:56 -0700

While purchasing a store-made pasta sauce is incredibly convenient, you'd be surprised how easy it is to throw together a delectable homemade tomato sauce. This recipe combines fresh tomatoes with their sun-dried counterpart. The sauce base is water, but it's flavored with garlic, herbs, and vinegar before being tossed with quick-cooking orzo and seared chicken.

To give your family a whole new take on rustic Italian cuisine, serve them this meal! Get the recipe and read more.

Chicken & Sun-Dried Tomato Orzo
From Eating Well

Ingredients

8 ounces orzo, preferably whole-wheat
1 cup water
1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided

Directions

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Serves 4.

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Fast & Easy Dinner: Greek Lemon and Orzo Soup

partysugar — Tue, 20 Jan 2009 06:45:03 -0800

Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.

Traditionally rice is added to thicken the soup, but this recipe calls for orzo. The consistency is rich and the flavors clean and soothing. To learn the effortless technique, read more.

Greek Lemon and Orzo Soup
From Every Day With Rachael Ray

Ingredients

64 ounces (8 cups) chicken broth
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
1/2 cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), optional for serving

Directions

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. If desired serve with pita chips.

Serves 4.

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Monday's Leftovers: Chicken Breast With Avgolemono Sauce

YumSugar — Mon, 15 Dec 2008 06:45:02 -0800

One of my favorite soups of all time is avgolemono, a traditional Greek soup made of lemon, chicken, and eggs. I love it so much that even when I'm not in the mood for steaming-hot soup, I'll still search for something else (like a pasta) that incorporates the same creamy, tangy flavors.

This chicken, plated with orzo, carrots, and avgolemono sauce, is exactly the type of recipe I'd turn to. Serve it if you've got a leftover bird and are seeking a contemporary take on an everyday protein. To make this fuss-free meal, read more.

Chicken Breast With Avgolemono Sauce
From Food and Wine

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Directions

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes.
Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes.
Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes.
Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer.
Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy.
Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle.
Put the orzo and carrots on plates and top with the chicken and sauce.

Serves 4.

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Monday's Leftovers: Fennel and Orzo Salad With Dill Pesto

YumSugar — Mon, 08 Dec 2008 07:45:18 -0800

I've been trying to figure out what to make with leftover fennel, and I've finally found the perfect recipe. It highlights the sweet, delicate notes of anise in fennel and the grassy, lemony scent of dill. This dish can be easily modified: Add protein with chicken, another textural element with cubes of ricotta salata, and crunch with almond slivers. To put the salad together, read more.

Fennel and Orzo Salad With Dill Pesto
From Bon Appétit

Ingredients

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate.
Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Serves 6.

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Fast & Easy Dinner: Thai Pork and Vegetable Curry

partysugar — Fri, 18 Jul 2008 09:15:08 -0700

Get the weekend started with this exotic, interesting meal. Thin slices of pork are cooked with coconut milk, curry, and lime juice. Green beans provide snap and red peppers add a nice crunch. Served over a bed of hot orzo, it's filling and delicious.

This dish would be wonderful for a last minute dinner party. To look at the simple recipe, read more.

Thai Pork and Vegetable Curry
From Better Homes and Gardens magazine

Ingredients

1-1/3 cups dried orzo (about 8 ounces)
12 ounces pork tenderloin or lean boneless pork
2 tablespoons cooking oil
8 ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
1 red sweet pepper, cut into thin bite-size strips
2 green onions, bias-sliced into 1/4-inch pieces
1 14-ounce can unsweetened lite coconut milk
4 teaspoons bottled curry paste
2 teaspoons sugar
2 tablespoons lime juice

Directions

Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes.
Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender.
Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo.

Serves 4.

*A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.

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Fast & Easy Dinner: Turkey-Cheese Roll-ups With Red Pepper Sauce

partysugar — Fri, 08 Feb 2008 09:03:31 -0800

Making a delicious seasoned sauce doesn't have to take all day. In fact, this dish features a red pepper sauce that comes together in minutes. With the help of a blender, roasted red peppers are mixed with basil leaves, salt, and pepper. The final result is a sauce that is fresh and flavorful. Use it to season turkey rolls filled with cream cheese. Piled on top of orzo, the sauce and turkey rolls make a succulent finish to a long week. For the recipe, read more.

Turkey-Cheese Roll-ups with Red Pepper Sauce
From Good Housekeeping magazine

3/4 cup orzo pasta
1 jar (12 ounces) roasted red peppers, drained
1/4 cup plus 16 large basil leaves loosely packed fresh basil leaves
8 (about 1 pound) thin slices turkey breast, for scaloppini (pounded thin)
1/2 cup chive-and-onion whipped light cream cheese

Heat 2-quart saucepan of salted water to boiling over high heat. Add orzo and cook as label directs. Drain.
Meanwhile, prepare Red Pepper Sauce: place 3/4 cup red peppers in blender. Add 1/4 cup water, 1/4 cup basil leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend just until pureed but not completely smooth; set aside. Makes about 3/4 cup.
Cut remaining red peppers into 1/2-inch-wide strips. Place turkey scaloppines on sheet of waxed paper. Evenly divide red pepper strips and remaining basil leaves among scaloppines.
Spoon 1 level tablespoon cream cheese on 1 end of each scaloppine. Loosely roll each scaloppine jelly-roll fashion to enclose filling; secure with toothpick.
Heat nonstick 10-inch skillet over medium-high heat until hot. Add rolls to skillet; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover skillet and cook 5 to 6 minutes or until rolls are browned on all sides and turkey is no longer pink, turning rolls over once.
Remove toothpicks from rolls. Divide orzo among 4 dinner plates. Arrange turkey rolls on plates with orzo; serve with pepper sauce.

Serves 4.

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Modern Side: Orzo With Lemon and Parsley

partysugar — Sat, 05 Jan 2008 04:01:18 -0800

One of my New Year's resolutions is to experiment with new ingredients. Orzo, the Italian rice shaped pasta, is on the top of my list. It's simple to make, easily flavored, and makes a great substitute for rice. In this recipe it's tossed with fresh chopped parsley and tart lemon zest. It would be marvelous with pork tenderloin or roast chicken. To check out the recipe, read more

Orzo With Lemon and Parsley
From Williams Sonoma Kitchen

1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Using the directions on the package, cook the orzo.
In a small Dutch oven over medium-low heat, warm the olive oil.
Add the garlic and sauté until fragrant but not browned, about 2 minutes.
Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
Transfer the orzo to a serving bowl and serve warm.

Serves 4.

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Fast & Easy Dinner: Orzo With Shrimp & Feta

partysugar — Fri, 28 Sep 2007 09:01:33 -0700

The other day we talked about what orzo is. What better way to continue our lesson than to cook with it? Don't be afraid to cook with unfamiliar ingredients on weeknights. It's daring, but it also makes for a more exciting and adventurous meal. When combined with buttery shrimp, fresh tomatoes, and salty feta, this main dish is rich without being too filling. Pour yourself a glass of wine - it's Friday! - and get ready to enjoy a new taste experience. For this super simple recipe, read more

Orzo With Shrimp & Feta
From Good Housekeeping magazine
Source

1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)

Prepare orzo in boiling salted water as label directs.
Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally.
Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
Drain orzo; toss with shrimp mixture and feta.

Serves 4.

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