Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂
This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.
The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.
Yield: 8 servings
- roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
- 8 T olive oil, divided
- 2 T coriander seeds, crushed
- Kosher salt and freshly ground black pepper
- 2 medium carrots, finely chopped
- 2 medium yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 10 garlic cloves, finely chopped
- 2 T tomato paste
- 2 cups dried lentils (green, black or brown)
- 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
- 1 cup orzo or other small pasta
- zest and juice from 2 lemons, plus lemon wedges for garnish
- ¼ cup shaved ricotta salata or crumbled feta, or to taste
- Heat the oven to 425 degrees, preferably on convection roast.
- In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes.
- Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper.
- Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
Posted in Pasta, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, coriander, coriander seeds, eggplant, feta, green lentils, legumes, lemon, lemon zest, lentils, orzo, pasta, ricotta salata, roasted, soup, stew, vegetarian
I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.
In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!
Yield: Serves 4 to 6
- 1 pound grape or cherry tomatoes, halved
- 1 medium-size lemon, thinly sliced into rounds, seeds removed
- 3 large garlic cloves, very thinly sliced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/2 cup dry vermouth or dry white wine
- 16 oz orzo pasta
- 3 3/4 cups boiling water
- 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
- 6 oz fresh mozzarella cheese, roughly torn by hand
- 1/4 cup finely grated Parmigiano Reggiano cheese
- Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
- Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
- Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
- Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
- Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
- Stir in the orzo.
- Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
- Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
- Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
- Preheat the broiler to high.
- Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
- Remove from the oven and let stand for a few minutes.
- Sprinkle the remaining basil over the top just before serving.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, dinner, fast, grape tomatoes, lemon, meyer lemon, mozzarella, orzo, Parmigiano Reggiano, sheet pan, tomatoes, vegan, vegetarian, vermouth, white wine
I had saved this recipe a couple of months ago just waiting for my CSA box fennel to arrive. As soon as I saw it on my list of veggies to expect, I knew exactly what I was going to make. 🙂 I love how the orzo is cooked like risotto in this dish- the results were amazing.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs instead of bone-in. I also increased the amount of fennel and used a sweet onion instead of a leek. We ate it with sautéed collard greens as well as sautéed yellow summer squash, also from my CSA box, of course. Easy, fresh, and delicious.
- coarse salt and freshly ground pepper
- 5 to 6 boneless, skinless chicken thighs, patted dry
- 3 tablespoons unsalted butter, divided
- 1 fennel bulb, chopped, plus fronds, chopped (I used 1 1/2 bulbs)
- 1/2 Vidalia onion or 1 leek, white and pale green parts only, chopped
- 8 ounces orzo
- ⅓ cup dry white wine
- 2½ cups chicken stock, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Preheat oven to 400°, preferably on convection.
- Season the chicken with salt and pepper on both sides.
- Heat 2 T butter in a medium cast-iron skillet (I used a 10-inch skillet) over medium-high.
- Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges, about 4-5 minutes.
- Turn chicken browned side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, about 4 additional minutes. Transfer chicken to a plate.
- Set same skillet over medium; combine chopped fennel bulb and leek/onion in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes.
- Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes.
- Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute.
- Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
- Remove skillet from heat, taste and adjust seasoning. Mix in lemon juice and remaining 1 T butter, then chopped fennel fronds.
- Nestle and pile chicken on top and finish with lemon zest.
One Year Ago:
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Posted in Chicken (Poultry), Pasta, Quick, Recipes
Tags: boneless skinless chicken thighs, chicken, chicken thighs, fast, fennel, fronds, leeks, lemon, lemon zest, one-pot, orzo, pasta, quick, Vidalia onion, white wine
I love the first batch of zucchini in my CSA share- and finding new ways to enjoy it. The spicy, creamy, lime dressing in this dish was absolutely delicious. We are huge cilantro fans in my house so the fact that this dish was loaded with one of our favorite herbs made this dish a winner.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I shaved the frozen goat cheese over the top, which was noted as the fancy chef tip in the original recipe. I think I would have preferred to have just crumbled cold (not frozen) goat cheese on top! Next time. 🙂
I’m bringing this festive summer side to share at Angie’s Fiesta Friday #128. My dish from Fiesta Friday #127 was a feature this week! Yay! Check it out and join the party.
- 3 ears of corn, shucked
- 1 pound small zucchini or summer squash, halved lengthwise (about 2 large)
- 1/4 cup extra-virgin olive oil
- coarse salt
- freshly ground black pepper
- 1/2 pound orzo
- 1/4 cup mayonnaise
- 3 tablespoons fresh lime juice
- 1 tablespoon minced shallot (I used 1 medium shallot)
- 1/2 teaspoon guajillo or ancho chile powder
- 1 1/2 cups coarsely chopped cilantro
- 2 ounces fresh goat cheese, frozen for grating or refrigerated for crumbling
- Light a gas grill or heat a grill pan.
- In a 9 x 13-inch pyrex dish or large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
- Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
- Transfer to a cutting board and let cool. Cut
the kernels off the corn cobs and coarsely chop the zucchini; set aside.
- Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels.
- In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper.
- Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter or serving bowl.
- Using a vegetable peeler, shave the frozen goat cheese all over the top and serve. (Alternatively, crumble cold goat cheese over the top.)
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Posted in Grilling, Pasta, Quick, Recipes, Sides, Vegetarian
Tags: ancho chile powder, cilantro, corn, Fiesta Friday, grilled, lime dressing, orzo, pasta, pasta salad, shallot, side, side dish, summer, zucchini
We ate this flavorful and custardy pasta dish for dinner with a green salad. This dish from Mike Isabella, of Top Chef fame, would also be wonderful for a brunch or lunch. It is quiche-like with pasta instead of crust. This recipe was adapted from Food and Wine. I doubled the spinach and used one percent milk and fat free Greek yogurt. GREAT!
Yield: Serves 6
- salt for pasta water
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, cut in half & thinly sliced (about 3 large leeks)
- 18-20 ounces baby spinach
- 8 ounces feta cheese, crumbled
- Freshly ground pepper and coarse salt for seasoning
- 4 large eggs
- 1/2 cup plain Greek yogurt (fat free okay)
- 1/2 cup milk (I used 1 percent)
- Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a large bowl.
- In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. With a slotted spoon, add the leek mixture to the orzo. Drain the remaining fat, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet in batches and cook until wilted; transfer to a colander and press out the excess liquid (I squeezed it with tongs). Add the spinach to the orzo, fold in the feta and season with salt and pepper.
- In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 35 minutes (on convection) to 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.
One Year Ago: Chicken and Dumplings
Posted in Casserole, Greens, Pasta, Quiches & Tarts, Recipes
Tags: bacon, custard, feta, Greek, Greek yogurt, leeks, orzo, quiche, spinach
This dish is summer in a bowl. 🙂 It tastes like sweet creamed corn with tasty toppings. The pasta in the topping makes this soup a complete meal. The topping also adds a nice contrasting texture. DELICIOUS!!! This recipe was adapted from Everyday Food.
- Total Time: 30 minutes
- Yield: Serves 4
- 2 tablespoons unsalted butter, divided
- 1 large zucchini, diced medium
- 1/4 pound orzo
- 1 large bunch of scallions, white and green parts separated and thinly sliced
- Salt and pepper
- 3 cups corn kernels (from 4 ears), cobs reserved
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: corn, dinner, orzo, soup, vegetarian, zucchini