Tag Archive: Orzo


I originally intended to serve the veggie “meat”balls I made the day Jeannine was over with coconut curry sauce.  Unfortunately (or as it turns out fortunately) I mistook a pouch of lemongrass basil sauce by Saffron Road for a coconut curry sauce by Imagine.  It was delicious!  I had some orzo on hand and a kale and brussel spouts chop salad, and so I cooked a veggie and orzo risotto type thing inspired by a recipe I saw Chef Jean-Pierre prepare with barley the night Lein, Molly, and I went to his cooking school dinner show.  This one’s a keeper.   Proof that good ingredients and an open mind can lead to phenomenal results!

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I baked the veggie “meat”ball mixture I made for 400 F for 20 minutes.  I used an ice cream scoop to make them all the same size.  When I rolled them, I put olive oil in my hands, so they were coated in a thin coating of olive oil.

Veggie Burgers

They came out nice and golden.

I put a thin layer of the lemongrass basil sauce in a 13 x 9 baking dish and placed the “meat”balls in it.  I spooned the rest of the sauce over them, and baked them at 350F.

Meanwhile, I cooked a Taylor Farms kale chop salad mix that had brussel sprouts in it over low heat, and boiled the orzo with ginger, garlic, and salt in the water.   I seasoned the veggies with 2 tsp. garam masala.  and when the orzo was done and the veggies were softened, I added 2 Tbsp. butter, a splash of red wine, and tossed in the orzo and a can of cannelini beans and heated it through and let it thicken a little.  I didn’t measure anything, but tasted as I went along.

This was far and away everyone’s favorite vegetarian meal to date!

 

 

 

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I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

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3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

SAM_1887

1 lb. chopped/shredded turkey or chicken

1 small bottle Ken’s Lite Sweet Vidalia Onion Dressing

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1 bottle Trader Joe’s sweet chili sauce

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1 lb. Delallo gluten free orzo, cooked according to directions

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1 bag Dole chop salad (Asian Sesame) save the dressing for another day

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6 hard boiled eggs diced

Cook orzo, drain.  Cook eggs, chop.  Mix all ingredients.

We had this with chips and salsa and ate it like lettuce wraps!

Definitely doing this again!!

SAM_1662
3-4 cups cooked orzo
1/3 cup diced peppers (I used orange and red)
2 Tbsp. chopped chives
1/3 c. craisins
1/2 cup blood orange juice (any citrus juice will do)
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients except orzo.  Check for taste.  Pour over orzo and toss.  Refrigerate for at least 30 minutes prior to serving.

We love orzo.  Obviously, store bought vinaigrette will work and save time!
You can experiment with different add ins as well, depending on your family’s preferences.
For instance, if you had fresh blood oranges available, putting pieces in would be yummy.  Also, if you like some heat, adding in jalapenos would be good.
I served them with simple turkey meatballs.
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