#oven baked greek orzo

[greekcookingmadeeasy]

Oven Baked Greek Orzo Aka Kritharaki In Clay Pot

🥘

Oven Baked Greek Orzo aka Kritharaki in clay Pot - Kritharaki Fournou sti Yastra

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

3-4 persons         5-10 min.  

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

   50 min.                       Easy

I must confess that as a small child, I enjoyed eating all kinds of meats, chicken or seafood. So whenever my Mom would serve me a pasta, rice or vegetables' dish without meat, I used to search in my plate to see if she made a prank, and meat was hidden somewhere.

Little did I know, that those "non-meat" dishes are much healthier than the ones with meat.

As I grew older, I started appreciating much more vegetarian (and sometimes vegan) dishes. 

For example, this amazingly easy orzo pasta dish is literally prepared in 5', before it goes in a clay pot (if possible-for best result) and into the oven, that does all the work.

Allow me to show you how to prepare this humble but so delicious meal.

Suitable for vegans and fasting if using vegan substitute for grated cheese.

Other recipes-ideas with Orzo? See all my Recipes HERE

INGREDIENTS:

·      Almost 1.5 cups / 250 gr. / 9 oz Village Orzo Pasta (kritharaki)

·      60 ml / 4 tbsp. Olive Oil

·      350 gr. / 12 oz / 330 ml Tomato Sauce (passata)

·      1 large Onion or 2 medium ones, finely chopped

·      1-2 Garlic Cloves, finely chopped

·      3/4 of Green Pepper (capsicum), cubed

·      150 gr. / 5.5 oz Mushrooms, finely sliced

·      3/4 tsp. All-Spice (bahari in Greek)

·      680 ml / 2.7 cups Water

·      About 1/2 cup / 60 gr. / 2.1 oz Kefalotyri or Parmesan Cheese, grated (or vegan substitute)

·      Ground Salt and Pepper

METHOD:

A.    Prepare the Orzo for baking:  

1.     Use a clay pot of 28 cm / 11 in. or a round oven dish of same diameter.

2.     Spread the orzo in the pot.        

3.     Pour the Olive oil on top and toss orzo around to oil it very well. That helps it stay grainy, “al dente” and not mushy when baked in the oven!

4.     Next add the chopped onion and garlic. Blend them in.

5.     Now add the cubed peppers and mushroom slices, stirring to mix them with the orzo.

6.     Pour the tomato sauce in the pot.

7.     Add about 680 ml water in the sauce. Water needs to be about 2 cm / 0.8 in. on top of Orzo.

8.     Stir to blend all ingredients.

9.     Season with the All-spice and ground Salt and Pepper, to taste, blending them in.

10.  That's it, ready for the oven, wasn't that easy?!

 

B.    Baking instructions:

11.  Place clay pot with Orzo on the bottom shelf of a preheated Oven, top and bottom heating Elements on = @170℃ / 340℉ and bake for about 50' (depends on the oven).

12.  TIP-1: DO NOT USE FAN because it results on drying out the Orzo!

13.  TIP-2: Don't overcook Orzo! Keep in mind that it continues getting cooked even after you remove the dish from the oven!

14.  After 30', open the oven and stir orzo. Return in the oven.

15.  The last 10' before Orzo is ready, open the oven and sprinkle the grated cheese on top.

16.  After a total of 50', Orzo should be ready. Turn off the oven. Wow, look at it bubbling!!

17.  Remove pot from the oven and place it on a rack or kitchen bench for 10' to set, before serving.

C. Serving Suggestion:

Serve baked Orzo while still very warm.

On my plate now, ready to be devoured!!

This beyond delicious baked Orzo is truly a whole meal. Quite nutritious and healthy, it can be served for lunch or dinner. You could even place it in a small container for work lunch.

Have a look at this beautiful, grainy Orzo!! Its taste is so good, as it has not only absorbed the pepper and mushroom flavors but also the earthy undertones of the clay pot.

Proof: my empty plate! A real treat!!

D. Storage info:

Baked Orzo can be stored (when cool) in an airtight container, in the fridge, for up to 1 week or in the freezer for 1 month.

Check my YouTube Video: HERE

Κριθαράκι Φούρνου στη Γάστρα

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

   3-4                5-10 min.  

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

   50 min.                  Εύκολο

Πρέπει να ομολογήσω ότι σα μικρό παιδί μου άρεσε να τρώω κάθε λογής κρέας, κοτόπουλο ή θαλασσινά. Έτσι, όποτε η μαμά μου σέρβιρε ένα πιάτο με ζυμαρικά, ρύζι ή λαχανικά χωρίς κρέας, έψαχνα στο πιάτο μου για να δω μήπως μου έκανε φάρσα και κάπου ήταν κρυμμένο το κρέας.

Δεν ήξερα ότι τα πιάτα "χωρίς κρέας" είναι πολύ πιο υγιεινά από αυτά με κρέας.

Καθώς μεγάλωσα, άρχισα να εκτιμώ πολύ περισσότερο τα χορτοφαγικά (και μερικές φορές βίγκαν) πιάτα.

Για παράδειγμα, αυτό το εκπληκτικά εύκολο φαγάκι με κριθαράκι ετοιμάζεται κυριολεκτικά σε 5', πριν μπει σε πήλινο-γάστρα (αν δυνατόν-για καλύτερο αποτέλεσμα) και στον φούρνο, που κάνει όλη τη δουλειά.

Επιτρέψτε μου να σας δείξω πώς να ετοιμάσετε αυτό το ταπεινό αλλά τόσο νόστιμο γεύμα.

Κατάλληλο για βίγκαν και νηστεία με βίγκαν υποκατάστατο τριμμένου τυριού.

Άλλες ιδέες για πιάτα με Κριθαράκι? Δείτε όλες τις συνταγές μου ΕΔΩ

ΥΛΙΚΑ:

• Σχεδόν 1,5 φλ. / 250 γρ. / 9 oz Χωριάτικο Κριθαράκι

• 60 ml / 4 κ.σ. Ελαιόλαδο

• 350 γρ. / 12 oz / 330 ml σάλτσα Ντομάτας (πασάτα)

• 1 μεγάλο Κρεμμύδι ή 2 μέτρια, ψιλοκομμένα

• 1-2 Σκελίδες Σκόρδο, ψιλοκομμένες

• 3/4 πράσινης Πιπεριάς, σε καρεδάκια

• 150 γρ. / 5,5 oz Μανιτάρια, κομμένα σε λεπτές φέτες

• 3/4 κ.γ. Μπαχάρι

• 680 ml / 2,7 φλ. Νερό

• Περίπου 1/2 φλ. / 60 γρ. / 2,1 oz Κεφαλοτύρι ή Παρμεζάνα, τριμμένο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε το Κριθαράκι για ψήσιμο:

1. Χρησιμοποιήστε ένα πήλινο σκεύος (γάστρα) των 28 εκ. / 11 in. ή ένα στρογγυλό ταψί φούρνου ίδιας διαμέτρου.

2. Απλώστε το Κριθαράκι στο ταψί.

3. Περιχύστε από πάνω το ελαιόλαδο και ανακατέψτε το Κριθαράκι μέχρι να λαδωθεί πολύ καλά. Αυτό το βοηθά να παραμένει σπυρωτό ή "al dente", να μη παραμαλακώσει και να μη λασπώσει όταν ψηθεί στο φούρνο!

4. Στη συνέχεια προσθέστε το ψιλοκομμένο κρεμμύδι και το σκόρδο. Ανακατέψτε τα.

5. Προσθέστε τώρα τα καρεδάκια πιπεριάς και τις φέτες μανιταριών, ανακατεύοντας να ενωθούν με το Κριθαράκι.

6. Ρίξτε τη σάλτσα ντομάτας στο ταψί.

7. Προσθέστε περίπου 680 ml νερό στη σάλτσα. Το νερό πρέπει να είναι περίπου 2 cm / 0,8 in. πάνω από το Κριθαράκι.

8. Ανακατέψτε να ενωθούν όλα τα υλικά.

9. Καρυκεύστε με το μπαχάρι και φρεσκοαλεσμένο αλάτι και πιπέρι, κατά βούληση, ανακατεύοντάς ξανά.

10. Αυτό ήταν, έτοιμο για το φούρνο, δεν ήταν τόσο εύκολο;!

 

Β. Οδηγίες ψησίματος:

11. Βάλτε το πήλινο με το Κριθαράκι στη κάτω σχάρα ενός προθερμασμένου φούρνου, στις πάνω και κάτω αντιστάσεις @170℃ / 340℉ και ψήστε για περίπου 50' (εξαρτάται από τον φούρνο).

12. ΣΥΜΒΟΥΛΗ-1: ΜΗ ΧΡΗΣΙΜΟΠΟΙΕΙΤΕ ΤΟΝ ΑΕΡΑ γιατί έχει ως αποτέλεσμα να στεγνώσει και να ξεραθεί το Κριθαράκι!

13. ΣΥΜΒΟΥΛΗ-2: Μην παραψήσετε το Κριθαράκι! Λάβετε υπόψη ότι συνεχίζει να ψήνεται ακόμα και αφού βγάλετε το ταψί από το φούρνο!

14. Μετά από 30', ανοίξτε το φούρνο και ανακατέψτε το Κριθαράκι. Επιστρέψτε το ταψί στο φούρνο.

15. Τα τελευταία 10' πριν να είναι έτοιμο το Κριθαράκι, ανοίξτε το φούρνο και πασπαλίστε από πάνω το τριμμένο τυρί.

16. Μετά από συνολικά 50' το Κριθαράκι θα πρέπει να είναι έτοιμο. Σβήστε το φούρνο. Ουάου, κοιτάξτε τις φουσκάλες του!!

17. Βγάλτε την γάστρα (ή ταψί) από το φούρνο και τοποθετήστε τη σε σχάρα ή πάγκο κουζίνας για 10' να δέσει το φαΐ, πριν σερβίρετε.

Γ. Πρόταση σερβιρίσματος:

Σερβίρετε το ψημένο Κριθαράκι όσο είναι ακόμα καυτό.

Στο πιάτο μου τώρα, έτοιμο να καταβροχθιστεί!!

Αυτό το πεντανόστιμο ψητό Κριθαράκι είναι πραγματικά ένα πλήρες γεύμα. Τόσο θρεπτικό και υγιεινό, μπορεί να σερβιριστεί για μεσημεριανό ή βραδινό. Θα μπορούσατε ακόμη και να το βάλετε σε ταπεράκι για μεσημεριανό γεύμα στη δουλειά.

Ρίξτε μια ματιά στο τόσο όμορφο, σπυρωτό Κριθαράκι!! Η γεύση του είναι τόσο καλή, μιας και δεν έχει απορροφήσει μόνο τις γεύσεις από τη πιπεριά και τα μανιτάρια αλλά και τους γήινους τόνους του πήλινου.

Απόδειξη: το άδειο πιάτο μου! Πραγματική απόλαυση!

Δ. Πληροφορίες φύλαξης:

Το Κριθαράκι στο φούρνο μπορεί να φυλαχτεί (όταν κρυώσει) σε αεροστεγές δοχείο, στο ψυγείο, έως και 1 εβδομάδα ή στην κατάψυξη για 1 μήνα. 

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#lunch #dinner #maincourse #pasta #vegetables #vegetarian #vegan #fasting #diet #lowcost #children #lactose #baked greek orzo #oven baked greek orzo #orzo #kritharaki #greek kritharaki #Κριθαράκι Φούρνου στη Γάστρα #Κριθαράκι Φούρνου #Κριθαρακι φουρνου #κριθαρακι

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

#these are our staples #every so often I will come home with a bunch of new recipes and try them all and add some to rotation #Bon Appetit's dan dan pappardelle was a fixture last year cos it is SO FUCKIN TASTY but also a bit of a faff to make #SEND ME ALL YOUR EASY BREEZY ONE POT RECIPES!!! #THANKS!!! #answered #this was fun thanks

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

[kalofagas-ca]

Many eateries here in #greece2022🇬🇷 now serve a dish called Kritharotto...cooking kritharaki/orzo like risotto. Get it? I am not hear to impress any Italians, I dont feel like turning on the oven so this one pan version suits me just fine. Lets call this version a Shrimp Manestra. The recipe in [link in profile] is for a baked version but you can follow the recipe and adapt to stovetop. Kapeesh? 🙂 https://www.kalofagas.ca/2015/03/21/shrimp-giouvetsi-%ce%b3%ce%b1%cf%81%ce%af%ce%b4%ce%b5%cf%82-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/ #greekfood #greece #greek #food #foodie #foodporn #greekcuisine #instafood #greekrestaurant #foodphotography #mediterraneanfood #gyros #foodstagram #souvlaki #delicious #foodlover #foodblogger #restaurant #yummy #tzatziki #healthyfood #greeksalad #homemade #dinner #instagood #greekfoodporn #athens #mediterranean #mediterraneandiet https://www.instagram.com/p/Cicnu5asCiL/?igshid=NGJjMDIxMWI=

#greece2022🇬🇷 #greekfood #greece #greek #food #foodie #foodporn #greekcuisine #instafood #greekrestaurant #foodphotography #mediterraneanfood #gyros #foodstagram #souvlaki #delicious #foodlover #foodblogger #restaurant #yummy #tzatziki #healthyfood #greeksalad #homemade #dinner #instagood #greekfoodporn #athens #mediterranean #mediterraneandiet

[yourreddancer]

Healthy Greek Turkey Meatballs with Lemon Feta Orzo.

Meatballs:

1 pound ground turkey

1/2 cup Italian style breadcrumbs

1 cup spinach, chopped

1 onion, grated, or finely diced

3 cloves garlic, minced or grated

1/4 cup feta cheese crumbled

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 tablespoon fresh mint, chopped

1 tablespoon fresh parsley chopped

1 large egg

salt and pepper to taste

olive oil

 Lemon Feta Orzo:

1 tablespoon olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 cup orzo pasta

2 cups water or broth

2 oz feta cheese

1 cup spinach, chopped

1 lemon zest and juice

salt and pepper to taste

 Preheat the oven to 450° F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the ground turkey, breadcrumbs, chopped spinach, grated onion, minced garlic, crumbled feta, red wine vinegar, oregano, mint, parsley, egg, salt, and pepper. Stir well with your hand or a wooden spoon until combined.

Form and shape the meatballs into 1 1/2 inch meatballs and place them on the baking sheet. Brush with olive oil just before baking.

Bake the meatballs for 20 to 25 minutes

 Meanwhile, heat a large skillet over medium-high heat and add the olive oil and the diced onion. Cook until soft and translucent, about 2-3 minutes. Add the minced garlic and cook until fragrant.

Add the orzo pasta and the water or broth to the skillet and bring to a boil. Reduce to a simmer and cook until the liquid is absorbed for about 12 minutes. Add the feta cheese, chopped spinach, lemon zest, and juice of one lemon to the orzo and stir until the spinach is wilted and everything is combined. Season with salt and pepper to taste.

Serve the meatballs over the orzo and pair them with a simple Greek salad, tzatziki sauce, and toasted pita bread if desired.

[cookingmywaythroughcarryon]

Rats (not really but go with it)

Ok, ok you might be thinking I’ve gone off the deep end with this one, but listen rats are a food in Carry On!! They’re Baz’s main form of sustenance! So I decided to jazz up a family favorite meat ball recipe and make Catacomb Rats in honor of Baz. It’s not all about Simon’s food choices, that wouldn’t be fair. Recipe adapted from a Greek Meatball recipe in The Family Dinner by Laurie David. 

“I caught six rats, banged their heads on the floor, tied up their tails in a knot, then brought them back upstairs and drained them in the courtyard under the stars.” Baz, Carry On, Chapter 38.

Bloody Rats

Ingredients: 

!/2 cup cold water

3/4 cup unseasoned bread crumbs

1 tsp salt

1 tsp pepper

1 tsp baking soda

one egg, lightly beaten

one small onion chopped or two tbsp rehydrated dry onion

1/2 tsp allspice

2-3 tsp ground cumin (I use 3)

1/4 tsp cinnamon

3 tbs fresh lemon juice

2 lbs ground turkey, chicken or beef

Rat additions:

one or two carrots cut into discs

a handful of frozen peas

a handful of canned black beans

uncooked spaghetti broken into about 24 one inch pieces and about a dozen 4 inch pieces. 

Tomato Sauce

any tomato sauce/tomato based pasta sauce is fine. Your preference.

Method:

Preheat the oven to high broil. 

Use a large mixing bowl to mix all the ingredients except the ground meat. Stir until mixed well. It will fizz a bit from the lemon juice and baking soda combo. This makes the meatballs less dense. 

Let it rest in the fridge or on the counter for about 10-15 minutes so the bread crumbs get well soaked. I use a bit more bread crumb than the original recipe to give the meatballs a bit more shape. 

Add the meat to the mixture and mix well. You can use a mixing spoon or your hands

Oil or butter a large baking dish. I used a 9x13 pan. 

With a large spoon or ice cream scoop, scoop out the mixture and form it into a somewhat oval shape, narrower at the front than the back.

place the ovals in the baking sheet leaving a bit of space between them

place two carrot pieces towards the front of the meatball-these are the ears

place two peas just below--these are the eyes

place a singel bean below and between the peas--this is the nose

put two of the one inch pieces of uncooked spaghetti on either side of the bean--these are the whiskers

put a four inch piece of uncooked spaghetti on the other end of the meatball to function as a tail.

put the baking dish in the oven at broil setting for about 5 minutes

after 5 minutes turn the oven temperature to 350F and bake the meatballs for about 30 minutes. You can cover them with foil if you don't want them to get to brown. I forgot that part. 

At about the 15 minute mark add a tablespoon of your favorite tomato sauce on top of each meatball. 

Continue baking

You can serve with rice or orzo or quinoa. We like orzo. 

We also pulled out the pasta since it was still a bit uncooked when we ate them

Here is the recipe without the photos. The photos do help for this one as far as shaping the rats. 

Bloody Rats

Ingredients:

!/2 cup cold water

3/4 cup unseasoned bread crumbs

1 tsp salt

1 tsp pepper

1 tsp baking soda

one egg, lightly beaten

one small onion chopped or two tbsp rehydrated dry onion

1/2 tsp allspice

2-3 tsp ground cumin (I use 3)

1/4 tsp cinnamon

3 tbs fresh lemon juice

2 lbs ground turkey, chicken or beef

Rat additions:

one or two carrots cut into discs

a handful of frozen peas

a handful of canned black beans

uncooked spaghetti broken into about 24 one inch pieces and about a dozen 4 inch pieces.

Tomato Sauce

any tomato sauce/tomato based pasta sauce is fine. Your preference.

Method:

Preheat the oven to high broil.

Use a large mixing bowl to mix all the ingredients except the ground meat. Stir until mixed well. It will fizz a bit from the lemon juice and baking soda combo. This makes the meatballs less dense.

Let it rest in the fridge or on the counter for about 10-15 minutes so the bread crumbs get well soaked. I use a bit more bread crumb than the original recipe to give the meatballs a bit more shape.

Add the meat to the mixture and mix well. You can use a mixing spoon or your hands

Oil or butter a large baking dish. I used a 9x13 pan.

With a large spoon or ice cream scoop, scoop out the mixture and form it into a somewhat oval shape, narrower at the front than the back.

place the ovals in the baking sheet leaving a bit of space between them

place two carrot pieces towards the front of the meatball-these are the ears

place two peas just below--these are the eyes

place a singel bean below and between the peas--this is the nose

put two of the one inch pieces of uncooked spaghetti on either side of the bean--these are the whiskers

put a four inch piece of uncooked spaghetti on the other end of the meatball to function as a tail.

put the baking dish in the oven at broil setting for about 5 minutes

after 5 minutes turn the oven temperature to 350F and bake the meatballs for about 30 minutes. You can cover them with foil if you don't want them to get to brown. I forgot that part.

At about the 15 minute mark add a tablespoon of your favorite tomato sauce on top of each meatball.

Continue baking

You can serve with rice or orzo or quinoa. We like orzo.

we also pulled out the pasta since it was a bit uncooked when we ate them

The family loves these meatballs and they were overall amused with the rat design. I think this would have been a hit with them about 10 years ago, when they were young and enjoyed watching Disney films. 

#cooking my way through carry on #the food of carry on #carry on cooking #rats #meatballs that look like rats #it's not fair to baz to not include his main form of nutrition #rats figure prominently #I am not holding back #wait until I try the unicorn Frappuccino

[kembungsusu]

Greek Meatballs.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, greek meatballs. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Greek Meatballs is one of the most popular of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look wonderful. Greek Meatballs is something which I've loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook greek meatballs using 34 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Greek Meatballs:

{Prepare of For the meatballs.

{Prepare 1 pound of ground beef or pork, lamb, chicken, turkey (or combination of beef and pork).

{Get 1/4 cup of plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs).

{Prepare 1/4 cup of finely chopped red onion.

{Get 2 cloves of garlic, minced.

{Make ready 1/4 cup of finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives).

{Get 2 tablespoons of chopped fresh parsley.

{Make ready 2 tablespoons of chopped fresh mint.

{Get 1 of large egg.

{Get 1 teaspoon of salt.

{Make ready 1/2 teaspoon of freshly ground black pepper.

{Take 1 teaspoon of paprika.

{Make ready 1/2 teaspoon of ground cinnamon.

{Get 1/4 teaspoon of freshly ground nutmeg.

{Prepare 3/4 teaspoon of oregano.

{Prepare 3/4 teaspoon of thyme.

{Get of For the Roasted Vegetables:.

{Prepare 1 of medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces.

{Get 5 cloves of garlic, peels left intact.

{Take 2-3 tablespoons of extra virgin olive oil.

{Take of SAUCE.

{Prepare 1 of medium red onion, chopped.

{Get 2 tablespoons of extra virgin olive oil.

{Take 1 of small red bell pepper, seeded and diced.

{Take 1/2 cup of dry red wine (or use white if using chicken or turkey).

{Make ready 1 (28 ounce) of can crushed tomatoes (I recommend certified San Marzano's from Italy).

{Get 1/3 cup of chopped sun-dried tomatoes in oil, drained.

{Make ready 1 teaspoon of salt.

{Prepare 1/4 teaspoon of freshly ground black pepper.

{Get 1/2 teaspoon of thyme.

{Take 1/2 teaspoon of oregano.

{Make ready 1 cup of whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives).

{Get 2 tablespoons of chopped fresh parsley.

{Make ready 2 tablespoons of chopped fresh mint.

Steps to make Greek Meatballs:

First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic..

Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer)..

Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside..

Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes..

Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint..

Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad.

So that is going to wrap this up for this special food greek meatballs recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

[greekcookingmadeeasy]

Oven Baked Greek Orzo Aka Kritharaki With Prawns

🦐

Oven Baked Greek Orzo aka Kritharaki with Prawns - Kritharaki me Garides sto Fourno

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My Short YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

6 persons          10 min.  

 

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

   50 min.                       Easy

 

A few months ago, I posted the recipe for oven baked orzo pasta i.e. Kritharaki (in a clay pot) with vegetables. It's always a staple in my home, thus I decided to try it with prawns.

It's a surprisingly easy one-tray dish, prepared in 10', before it goes into the oven, that does all the work.

So now you have a new Greek dish with Orzo and the timeless, perfect combo with prawns and melted cheese, which I am certain you will enjoy.

Let’s find out together how to prepare it, shall we?!

INGREDIENTS:

Almost 1.5 cups / 250 gr. / 9 oz Village Orzo Pasta (kritharaki)

800 gr. / 1 lb 11.75 oz Large Prawns (fresh or frozen)

60 ml / 4 tbsp. Olive Oil

350 gr. / 12 oz / 330 ml Tomato Sauce (passata)

1 large Onion or 2 medium ones, finely chopped

1-2 Garlic Cloves, finely chopped

3/4 tsp. All-Spice (bahari in Greek)

680 ml / 2.7 cups Water

About 1/2 cup / 60 gr. / 2.1 oz Kefalotyri or Parmesan Cheese, grated

Ground Salt and Pepper

Optional for garnishing: 1 tbsp. Parsley, finely chopped

METHOD: A. Prepare the Prawns:

1. I used frozen and thawed, raw prawns with shell on (no heads).

2. To peel the prawns, remove the legs first. Then peel easily the shells from the prawns.

3. Squeeze the tail to remove it from the body.

4. Next devein the prawns, by using a small sharp knife to make a slit along the middle of the back to expose the dark vein. Then pull out the vein gently.

5. When all prawns are cleaned, place them in a colander.

6. Wash them thoroughly under cold, running water and let them strain for a while.

 

B. Assemble the dish for baking: 7. Spray or brush some oil on a large Pyrex dish of 25 x 35 cm / 10 x 14 in.

8. Spread the orzo in the pot.

9. Pour the Olive oil on top and toss orzo around to oil it very well. That helps it stay grainy, “al dente” and not mushy when baked in the oven!

10. Add the chopped onion and garlic. Blend them in.

11. Next scatter the cleaned prawns all around the dish.

12. Pour the tomato sauce in the pot and mix.

13. Add about 680 ml water in the sauce. Water needs to be about 2 cm / 0.8 in. on top of Orzo. Stir to blend all ingredients.

14. Season with the All-spice and ground Salt and Pepper, to taste, blending them in.

15. Ready for the oven, wasn't it easy?!

C. Baking instructions: 16. Place dish on the bottom shelf of a preheated Oven, top and bottom heating Elements on = @170℃ / 340℉ and bake for about 50' (depends on the oven).

17. TIP-1: DO NOT USE FAN, because it results on Orzo drying out!

18. TIP-2: Don't overcook Orzo! Keep in mind that it continues getting cooked even after you remove the dish from the oven!

19. After 30', open the oven and stir orzo and prawns. Return in the oven.

20. The last 10' before food is ready, open the oven and sprinkle the grated cheese on top.

21. After a total of 50', it should be ready. Turn off the oven.

22. Remove pot from the oven and place it on a rack or the kitchen bench for 10' to set, before serving.

D. Serving Suggestion:

23. Serve baked Orzo and Prawns while still very warm. Optionally, at the last minute, you can sprinkle some chopped parsley on top of each individual plate.

This beyond delicious oven baked Orzo with Prawns is truly a whole meal.

Here I have it served with steamed vegetables and freshly cut bread.

Quite nutritious and healthy, it can be served for lunch or dinner. You could even place it in a small container for work lunch.

Have a look at this beautiful, grainy Orzo! Its taste is so good, as it has absorbed the sea flavors of the prawns.

A real treat for the whole family to enjoy!!

E. Storage info:

Baked Orzo with Prawns can be stored (when cool) in an airtight container, in the fridge, for up to 1 week or in the freezer for 1 month.

 

Check my short YouTube Video: HERE

 

Κριθαράκι με Γαρίδες στο Φούρνο

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 άτομα                10 min.

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

    50 min.                 Εύκολο

 

Πριν λίγους μήνες δημοσίευσα τη συνταγή για Κριθαράκι φούρνου (στη γάστρα) με λαχανικά. Είναι από τα βασικά πιάτα στο σπίτι μου, γι' αυτό αποφάσισα να το δοκιμάσω με γαρίδες.

Ένα εκπληκτικά εύκολο φαγητό ενός ταψιού, που ετοιμάζεται σε 10', πριν μπει στο φούρνο, που κάνει όλη τη δουλειά.

Τώρα λοιπόν έχετε ένα νέο πιάτο με Κριθαράκι και τον διαχρονικό, τέλειο συνδυασμό του με γαρίδες και λιωμένο τυρί, που είμαι σίγουρη ότι θα απολαύσετε.

Τι λέτε, να δούμε μαζί πώς να το ετοιμάσουμε;!

 

ΥΛΙΚΑ:

• Σχεδόν 1,5 φλ. / 250 γρ. / 9 oz Χωριάτικο Κριθαράκι

• 800 γρ. / 1lb 11,75 oz Μεγάλες Γαρίδες (φρέσκες ή κατεψυγμένες)

• 60 ml / 4 κ.σ. Ελαιόλαδο

• 350 γρ. / 12 oz / 330 ml έτοιμη σάλτσα Nτομάτα (πασάτα)

• 1 μεγάλο ξερό Κρεμμύδι ή 2 μέτρια, ψιλοκομμένα

• 1-2 Σκελίδες Σκόρδο, ψιλοκομμένες

• 3/4 κ.γ. Μπαχάρι

• 680 ml / 2,7 φλιτζάνια Νερό

• Περίπου 1/2 φλ. / 60 γρ. / 2,1 oz Κεφαλοτύρι ή παρμεζάνα, τριμμένο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• Προαιρετικά για γαρνίρισμα: 1 κ.σ. Μαϊντανός, ψιλοκομμένος

 

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τις γαρίδες:

1. Χρησιμοποίησα κατεψυγμένες και αποψυγμένες, ωμές γαρίδες με κέλυφος (χωρίς κεφάλι).

2. Για να ξεφλουδίσετε τις γαρίδες, αφαιρέστε πρώτα τα πόδια. Ξεφλουδίστε κατόπιν εύκολα τα κελύφη από τις γαρίδες.

3. Πιέστε την ουρά για να την τραβήξετε και αφαιρέσετε από το σώμα.

4. Στη συνέχεια, καθαρίστε το εντεράκι στις γαρίδες, χρησιμοποιώντας ένα μικρό κοφτερό μαχαίρι για να κάνετε μια σχισμή κατά μήκος στη μέση της πλάτης ώστε να αποκαλύψετε το σκούρο έντερο. Τραβήξτε το απαλά.

5. Μόλις καθαριστούν όλες οι γαρίδες, τοποθετήστε τις σε ένα τρυπητό.

6. Πλύντε τις καλά με κρύο, τρεχούμενο νερό και αφήστε να στραγγίσουν για λίγο.

 

Β. Συναρμολογήστε το φαγητό για ψήσιμο:

7. Ψεκάστε ή αλείψτε λίγο λάδι σε ένα μεγάλο ταψί Pyrex 25 x 35 εκ. / 10 x 14 ίντσες.

8. Απλώστε το κριθαράκι στο ταψί.

9. Ρίξτε από πάνω το ελαιόλαδο και ανακατέψτε το με το κριθαράκι μέχρι να λαδωθεί πολύ καλά. Αυτό το βοηθάει να παραμένει σπυρωτό ή "al dente", να μη παραμαλακώσει και να μη λασπώσει όταν ψηθεί στο φούρνο!

10. Προσθέστε το ψιλοκομμένο κρεμμύδι και το σκόρδο. Ανακατέψτε τα.

11. Στη συνέχεια σκορπίστε τις καθαρισμένες γαρίδες παντού στο ταψί.

12. Ρίξτε τη σάλτσα ντομάτας και ανακατέψτε.

13. Προσθέστε περίπου 680 ml νερό στη σάλτσα. Το νερό πρέπει να είναι περίπου 2 cm / 0,8 in. πάνω από το κριθαράκι. Ανακατέψτε να ενωθούν όλα τα υλικά.

14. Αλατοπιπερώστε κατά βούληση και προσθέστε και το μπαχάρι, ανακατεύοντάς τα.

15 Έτοιμο για το φούρνο, δεν ήταν πανεύκολο;

 

Γ. Οδηγίες ψησίματος:

16. Βάλτε το ταψί στη κάτω σχάρα ενός προθερμασμένου φούρνου, στις πάνω και κάτω αντιστάσεις = @170℃ / 340℉ και ψήστε το φαΐ για περίπου 50' (εξαρτάται από τον φούρνο).

17. ΣΥΜΒΟΥΛΗ-1: ΜΗ ΧΡΗΣΙΜΟΠΟΙΗΣΕΤΕ ΤΟΝ ΑΕΡΑ, γιατί έχει ως αποτέλεσμα το κριθαράκι να στεγνώσει και να ξεραθεί!

18. ΣΥΜΒΟΥΛΗ-2: Μην παραψήσετε το κριθαράκι! Λάβετε υπόψη ότι συνεχίζει να ψήνεται ακόμα και αφού βγάλετε το ταψί από το φούρνο!

19. Μετά από 30' ανοίξτε το φούρνο και ανακατέψτε το κριθαράκι και τις γαρίδες. Επιστρέψτε στο φούρνο.

20. Τα τελευταία 10' πριν να είναι έτοιμο το φαγητό, ανοίξτε το φούρνο και πασπαλίστε από πάνω το τριμμένο τυρί.

21. Μετά από συνολικά 50' θα πρέπει να είναι έτοιμο. Σβήστε το φούρνο.

22. Βγάλτε το ταψί από το φούρνο και βάλτε το σε μια σχάρα ή στον πάγκο της κουζίνας για 10' να δέσει το φαγητό, πριν το σερβίρετε.

Δ. Πρόταση σερβιρίσματος:

23. Σερβίρετε το ψητό Κριθαράκι με Γαρίδες όσο είναι ακόμα πολύ ζεστά. Προαιρετικά, την τελευταία στιγμή, μπορείτε να πασπαλίσετε λίγο ψιλοκομμένο μαϊντανό ξεχωριστά πάνω από κάθε πιάτο.

Αυτό το πεντανόστιμο Κριθαράκι με γαρίδες στο φούρνο είναι πραγματικά ένα πλήρες γεύμα.

Εδώ το σερβίρω με λαχανικά στον ατμό και φρεσκοκομμένο ψωμί.

Πολύ θρεπτικό και υγιεινό, μπορεί να σερβιριστεί για μεσημεριανό ή βραδινό. Θα μπορούσατε ακόμη και να το τοποθετήσετε σε ταπεράκι για μεσημεριανό γεύμα στη δουλειά.

Ρίξτε μια ματιά σε αυτό το πανέμορφο, σπυρωτό Κριθαράκι! Η γεύση του είναι τόσο καλή, καθώς έχει απορροφήσει τη θαλασσινή γεύση από τις γαρίδες.

Ένα πραγματικά απολαυστικό πιάτο για όλη την οικογένεια!!

 

Ε. Πληροφορίες φύλαξης:

Το ψητό Κριθαράκ�� με Γαρίδες μπορεί να φυλαχτεί (αφού κρυώσει) σε αεροστεγές δοχείο, στο ψυγείο για έως και 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

 

Κοιτάξτε επίσης την συνταγή μου σε short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#Youtube #lunch #dinner #maincourse #fish #pasta #mother #children #fasting #lactose #orzo with prawns #baked orzo with prawns #κριθαρακι με γαριδες #κριθαράκι με γαρίδες #κριθαρακι #γαριδες #κριθαρακι με γαριδες στο φουρνο #kritharaki #greek kritharaki #oven baked greek kritharaki with prawns

[zuerchercheese]

We are now stocking four retail-pack organic Greek cheeses from Kourellas

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic.

 Organic Grill & Eat Cheese – 10/5.29 oz. - M3130

·         Mixed milk (cow, goat, sheep)

·         Holds its shape when grilling or frying

·         Try serving with mint and a drizzle of honey

 Organic Bake & Eat Cheese – 6/3.88 oz. - M3120

·         Combination of feta and kefalograviera cheeses

·         Flavored with sundried tomatoes, green peppers, olive oil and oregano

·         Packed in a crock and ready to oven-bake

 Organic Barrel-Aged Feta – 10/5.29 oz. - M3100

·         Made with sheep and goat’s milk and traditional animal rennet

·         Aged in wooden barrels and brine for a minimum of 2 months

·         Delicious when paired with watermelon and arugula

 Organic Manouri – 10/5.29 oz. - M3110

·         Made from the sheep and goat’s whey from feta production

·         Whey proteins are subjected to a secondary coagulation; cream is added for richness

·         Makes a tasty addition to an orzo salad with olives and roasted tomatoes

#Kourellas #Greece #Greek #Cheese #Feta #Manouri #Zuercher #Zuercher Cheese #C. E. Zuercher

[stumpbustersllc]

14-Day Healthy Meal Plan (April 20-May 3)

New Post has been published on https://stumpbustersblog.com/2020/04/18/14-day-healthy-meal-plan-april-20-may-3/

14-Day Healthy Meal Plan (April 20-May 3)

posted April 18, 2020 by Gina

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

I hope this find everyone  safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Please note that the first week focuses more on more fragile, fresh ingredients while the second week uses heartier produce and more canned/frozen goods. Make sure to glance through the recipes and cross check both lists with what you already have on hand. There will be some ingredients left over in week 1 (like oats, some fresh herbs, and spices) that you will be able to use in week 2.  Also, you may be able to combine ingredients on both lists to get a bigger container (such as milk or eggs).

As I posted last week,  here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:

Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.

Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.

Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.

Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.

If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.

If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Lastly, if you’re on Facebook join the Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to help you stay on track! There was a print error last year, but it’s perfect now! You can order it here!

Week 1 (April 20-April 26)

MONDAY (4/20) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and an orange (0B 0G 0P) L: 3 Skinny Baked Mozzarella Sticks (3B 4G 3P) with Quick Marinara Sauce* (0B 1G 0P) and 2 cups chopped romaine with 1 tablespoon light Caesar dressing (2B 2G 2P) D: Lebanese Lentil Soup (2B 6G 1P) with ½ whole wheat pita* (2B 2G 2P) and Skinny Tzatziki (0B 0G 0P)

Totals: WW Points 13B 21G 12P, Calories 892**

TUESDAY (4/21) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and a pear (0B 0G 0P) L: LEFTOVER Lebanese Lentil Soup (2B 6G 1P) D: Chicken Enchiladas (6B 5G 3P) with Cilantro Lime Cauliflower “Rice” (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) (recipe x 2)

Totals: WW Points 14B 21G 10P, Calories 928**

WEDNESDAY (4/22) B:  ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: LEFTOVER Chicken Enchiladas (6B 5G 3P) with 1 ounce avocado (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) D: Oven “Fried” Breaded Pork Chops (7B 7G 7P) with Spiralized Apple and Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 21G 15P, Calories 961**

THURSDAY (4/23) B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: The Skinny Tuna Melt (4B 5G 4P) (recipe x 2) and an apple (0B 0G 0P) D: Baked Chicken Parmesan (4B 6G 4P) with Orzo with Zucchini and Tomato (3B 3G 3P) Totals: WW Points 12B 17G 12P, Calories 878**

FRIDAY (4/24) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: LEFTOVER Baked Chicken Parmesan (4B 6G 4P) with 2 cups mixed greens and 1 tablespoon light vinaigrette (1B 1G 1P) D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with ¾ cup brown rice (5B 5G 0P) and Wilted Baby Spinach with Garlic and Oil (1B 1G 1P)

Totals: WW Points 21B 26G 16P, Calories 1,002**

SATURDAY (4/25) B: Stuffed Bagel Balls (5B 6G 5P) with an orange (0B 0G 0P) L: Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: ORDER IN!

Totals: WW Points 12B 13G 10P, Calories 522**

SUNDAY (4/26) B: Banana Nut Bread (4B 5G 5P) with 1 cup mixed berries (0B 0G 0P) L: LEFTOVER Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: Turkey Meatloaf (3B 5G 3P) with Garlic Mashed Potatoes (5B 5G 1P) and Roasted Asparagus (0B 0G 0P)

Totals: WW Points 19B 22G 14P, Calories 923**

*Save 1 cup marinara for Chicken Parm on Thurs. Freeze any leftover pita you/your family won’t eat.

Week 2 (April 27-May 3)

MONDAY (4/27) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: Fiesta Bean Salad (4B 8G 4P) D: Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) Totals: WW Points 16B 21G 13P, Calories 875*

TUESDAY (4/28) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: LEFTOVER Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) D: Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 20B 25G 17P, Calories 974*

WEDNESDAY (4/29) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: Easy Wonton Soup (2B 2G 2P) with 1 cup edamame (0B 3G 0P) D: LEFTOVER Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 13B 24G 13P, Calories 1,005*

THURSDAY (4/30) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Turkey Burgers with Zucchini (3B 3G 3P) on a whole wheat bun (4B 4G 4P) and Air Fryer French Fries (5B 5G 1P) (recipe x 4)

Totals: WW Points 29B 29G 25P, Calories 1,104*

FRIDAY (5/1) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Shrimp, Peas and Rice (8B 8G 3P) with sliced cucumbers (0B 0G 0P) Totals: WW Points 21B 25G 16P, Calories 1,121*

SATURDAY (5/2) B: Instant Pot Steel Cut Oats (5B 5G 1P) L: Cilantro Chicken Salad (1B 3G 1P) (recipe x 2) on 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: ORDER IN!

Totals: WW Points 9B 11G 5P, Calories 623*

SUNDAY (5/3) B: LEFTOVER Instant Pot Steel Cut Oats (5B 5G 1P)

L: Crustless Broccoli Cheddar Quiche (4B 6G 4P) with an orange (0B 0G 0P) D: Skinny Tuna Noodle Casserole (7B 8G 4P) with 1 cup mixed vegetables (0B 0G 0P) Totals: WW Points 16B 19G 9P, Calories 886*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Google doc

Print Shopping List

Week 1 Shopping List (April 20-April 26)

Produce

9 medium apples (1 Granny Smith, 8 any variety)

8 medium oranges

4 medium pears (any variety)

2 medium lemons

3 medium limes

8 medium bananas

1 (12-ounce) container fresh strawberries

1 dry pint fresh blueberries

1 (6-ounce) container fresh raspberries or blackberries

3 medium heads garlic1 medium head cauliflower

2 pounds (4 medium) Yukon Gold potatoes

2 large sweet potatoes

5 medium (5-ounce) Hass avocados

1 pound fresh asparagus

2 small jalapenos

1 (4-inch) piece ginger

1 large red bell pepper

1 large zucchini

1 small cucumber

1 small bunch celery

1 small and 2 large carrots

1 small head red or green cabbage

1 (1-pound) bag/clamshell fresh baby spinach

1 (1-pound) bag/clamshell fresh mixed greens

2 small heads Romaine lettuce

1 large bunch Lacinato kale or Swiss chard

1 large bunch scallions

2 large bunches fresh cilantro

1 small bunch fresh basil

1 small bunch fresh dill (can sub 1 teaspoon dry dill or 1 tablespoon fresh chives in Tzatziki, if desired)

1 small bunch fresh chives

1 small plum tomato

1 medium vine-ripened tomato

1 medium white onion

2 small and 1 medium yellow onion

1 small red onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 ¼ pounds (4) salmon fillets

1 pound 93% lean ground chicken

1 pound 95% lean ground beef

1 1/3 pounds 99% lean ground turkey

2 pounds (6) thick center-cut boneless pork chops (can reduce to 4 for a family of 4, if desired)

Grains*

1 loaf whole grain sliced bread

1 package seasoned regular or whole wheat breadcrumbs

1 package panko breadcrumbs

1 medium package unbleached all-purpose flour

1 small package whole wheat pitas

1 package (7-inch) low carb whole wheat flour tortillas (I use La Tortilla Factory)

1 small package cornflakes or cornflake crumbs

1 package orzo pasta

1 small package quick oats

1 small package dry brown rice (or 3 cups pre-cooked)

Condiments and Dry Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce (optional, for Avocado Toast)

Parsley

Chipotle chili powder

Chili powder

Cumin

Oregano

Bay leaves

Red wine vinegar

Paprika

Smoked paprika

Garlic powder

Onion powder

Golden balsamic vinegar

Poppy seeds

Honey

Vanilla extract

Light vinaigrette (or make your own with ingredients in list)

Regular or light mayonnaise

Crushed red pepper flakes

Optional Bagel Ball toppings: everything bagel seasoning, sesame seeds, dried garlic flakes, dried onion flakes**

Ketchup

Worcestershire sauce

Marjoram

Cinnamon

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 package part-skim reduced sodium string cheese (I like Sargento)

1 bottle light Caesar dressing (or ingredients to make your own)

1 large wedge fresh Parmesan cheese

2 (32-ounce) containers plain nonfat Greek yogurt (I recommend Stonyfield or Fage)

1 (8-ounce) bag shredded reduced fat Mexican cheese blend

1 (8-ounce) bag reduced fat shredded mozzarella cheese (I use Polly-O)

1 (8-ounce) container unsweetened vanilla almond milk

1 (8-ounce) box reduced fat cream cheese

1 small tub light sour cream

1 (4-ounce) package goat cheese (optional, for Chicken Chili)

1 box butter

1 package reduced fat sliced cheddar cheese (can sub shredded cheese on Tuna Melt, if desired)

1 (8-ounce) bottle skim milk

Canned and Jarred

2 (32-ounce) cartons vegetable broth

1 (32-ounce) carton reduced sodium chicken broth

1 small can/jar chipotle chilis in adobo

2 (15-ounce) cans black beans

1 (14-ounce) can petite diced tomatoes

1 (28-ounce) can crushed tomatoes

2 (4.5-ounce) cans tuna in water

1 small jar unsweetened apple sauce

1 (8-ounce) and 1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 (1-pound) package dry green lentils

Baking powder

Baking soda

1 small package light brown sugar

1 small package raw sugar

1 medium package chopped walnuts (you need ¾ cup)

*You can buy gluten free, if desired

Week 2 Shopping List (April 27-May 3)

Produce

8 medium pears (any variety)

3 pounds seedless grapes

4 medium apples (any variety)

12 medium oranges

5 medium bananas

1 (6-ounce) container fresh blueberries

8 medium limes

1 small head garlic

4 heads baby bok choy

1 medium zucchini

1 large English cucumber

4 ounces shiitake mushrooms

10 ounces baby bella mushrooms

1 (1-inch) piece ginger

4 medium Yukon Gold or Russet potatoes

2 pounds broccoli florets

1 (2-pound) bag baby carrots

1 medium (5-ounce) Hass avocado

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 medium bunch scallions

1 dry pint cherry or grape tomatoes

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 large package sliced salami

1 ¼ pounds peeled and deveined shrimp

1 pound 93% lean ground turkey

Grains*

1 package regular, whole wheat or high fiber elbow pasta

1 package No-Yolk noodles

1 package sliced whole grain bread

1 small package unbleached all-purpose flour

1 large box Triscuits

1 package whole wheat hamburger buns

1 small package quick oats

1 small package steel cut oats

1 package whole wheat or regular seasoned breadcrumbs

1 small package dry extra long white or basmati rice

1 small package dry brown rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Crushed red pepper flakes

Garlic powder

Onion powder

Cumin

Cayenne pepper

Soy sauce*

Sesame oil

Vanilla extract

Cinnamon sticks

Ground cinnamon

Pure maple syrup

Light mayonnaise

Chile powder

Nutmeg

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (16-ounce) package reduced fat shredded sharp cheddar

1 (16-ounce) packaged shredded cheddar

1 small block pepper jack cheese (or cheese of your choice)

1 pint half and half

1 box regular or unsalted butter

1 small wedge fresh Parmesan cheese

1 small wedge fresh Pecorino Romano cheese (can sub 2 tablespoons Parmesan cheese in Shrimp, Peas and Rice, if desired)

1 (8-ounce) container unsweetened vanilla almond milk

1 quart skim milk

1 pint 1% or 2% milk

Frozen

1 small package mixed vegetables

1 small package peas

1 medium package corn kernels

1 package frozen mini wontons (I like Trader Joe’s)

1 large package edamame in pods

1 small bag frozen blueberries

Canned and Jarred

2 (15-ounce) cans black beans

1 (15-ounce) can chickpeas

1 (14.4-ounce) can diced tomatoes with green chilies

2 (5-ounce) cans tuna in water

1 (32-ounce) carton chicken broth

2 (32-ounce) cartons low sodium chicken broth

Misc. Dry Goods

1 small package raw sugar

1 small bottle sherry (optional, for Tuna Noodle Casserole)

*You can buy gluten free, if desired

Print Shopping List

posted April 18, 2020 by Gina

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[realgreekrecipes]

Giouvetsi - Greek Lamb With Orzo

Giouvetsi – Greek Lamb With Orzo

Giouvetsi

Giouvetsi is one of those dishes that once you get to know you’ll want to make over and over again. It’s a favorite traditional dish here in Greece, and even our family who eats pasta like 4 times a month (we’re not really into it) Giouvetsi, we do eat, like A-LOT!

So what is it?It’s chunky pieces of lamb that get nicely roasted in the oven and then baked along with a saucy orzo.…

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[shelleyseale]

How to Eat for a Healthy Pregnancy

Eating healthy foods has always been a priority of mine. Mainly because I love food and cooking, and I love a variety when I cook - a lot of veggies, grains, meats, fruits…anything I’ll try! When I became pregnant, I know I needed to pay attention to everything I ate and take certain things in moderation.

I want to make sure I get a variety of foods for optimal nutrients for my growing babe! Thankfully, I have a great midwife who provided me with necessary food options, and I found a lot of pregnancy books which include healthy eating and recipes, and are more on the “green living” side of things. I have listed some of what I have found to be the best during pregnancy to keep my health and energy up.  A great diet during pregnancy should be filled with proteins, vitamin rich vegetables and fruits, healthy fats and complex carbohydrates and of course, lots of H2O. There are many healthy ways to eat no matter what your agenda is! A lot of OB’s and midwives will also recommend a prenatal vitamin for you to take daily or a few times a week. I personally have been using a vegan plant based prenatal vitamin with plenty of folate. I chose this because it has the most simple ingredients I can understand without fillers and at a decent price. Folate is a B-vitamin that is naturally found in a variety of foods, mostly dark, leafy vegetables, oranges, and nuts and beans, and has been recommended for pregnant women to get plenty of. Folic acid is a synthetic form of folate, that is not naturally found in food, but used in supplements. 

Sliced beef tenderloin, garlic mashed potatoes with gravy, roasted green beans, and a spring mix salad with tomatoes, cheese, walnuts and raspberry vinaigrette.

Protein

Here are some protein rich foods I have enjoyed a lot this pregnancy -  Wild caught salmon - which also has great healthy omega fats, Beef sirloin steaks - cubed and seared with potatoes/rice and veggies. Or whole sirloin steaks sliced. I use grass fed beef. Pork tenderloin, Raw nuts and trail mixes, Fruit and nut energy chews with protein, Kefir drink and honey greek yogurt, sometimes with fruit and granola. Beans and lentils- making meat, rice, bean and veggie stews or dishes. I love great northern beans, black beans and any kind of lentil.

Sauteed shrimp with garlic, lemon and parsley, & orzo stuffed red bell peppers with tomatoes, goat cheese and parsley.

Vegetables 

I love veggies of all kinds, these are my personal favorites that I have been craving and cooking a lot this pregnancy -  Beets - I love to cube red and golden beats, drizzle with olive oil, sea salt and fresh rosemary, and roast in the oven. I eat them as a side dish or even drop in my salads. Spinach - fresh in a salad, or sautéed with mushrooms, garlic and onions has been a favorite. Basil (making a lot of pesto!) Sweet bell peppers - raw in my salads, or with my favorite ginger soy stir fry with chicken, or in homemade coconut curry, Arugula and spring mix salads with dried fruits, raw chopped veggies, walnuts, goat cheese and either homemade lemon or Italian vinaigrette, Broccoli - steamed or sautéed with other veggies, it’s limitless! Cilantro and parsley for sauces, tacos, pastas. Lightly sautéed kale with parmesan & garlic or a sweet cranberry sauce has been my go-to. Spaghetti squash, roasted with just parmesan and garlic, or tossed with gouda, tomatoes, garlic, spinach and mushrooms.  Avocados - I enjoy some good mashed avocado with lemon on toast, sliced on a sandwich, or guacamole. Avocado is a great way to get healthy fats.

Homemade pesto - tons of basil, pine nuts, lemon juice, sea salt, and olive oil.  

Veggie loaded rice! Turmeric garlic rice, with roasted beets, carrots, asparagus, sweet onions and tomatoes with herbs.

Fruits

I have craved fruits non-stop for both of my pregnancies, 8 years apart. I think I am mainly craving sugar in any form, and also being pregnant in the heat of the Texas summer, there is nothing better than snacking on my favorites - juicy cantaloupe, mangoes, watermelons, apples, oranges and raspberries!  I started juicing watermelons after always having too much left over, and after a little research, I have found watermelon to be especially beneficial for pregnant women. Eating or juicing watermelon has helped me with my nausea in the beginning of pregnancy, and then my acid reflux and heartburn later on into my second and third trimester. And of course, we know watermelon has a high water content, which can help with any swelling and muscle cramps that happens to most all of us pregnant women, especially at the end. I have been experiencing so much muscle cramping this time around and healthy fluids and water has been a staple for easing that pain. 

Honey greek yogurt with granola, apples, blueberries, grapes and kiwi.

Grains

Complex carbohydrates are important as well, they contain essential vitamins, minerals and fiber your body needs and your developing baby needs. Sticking with 100% whole grains is best to get the most nutrition from grains. I’ve been choosing whole honey wheat bread, quinoa, brown rice, steel cut oats, and whole wheat pasta as much as I can. Adding different grains to your diet can create so many different recipes. I got sick of oatmeal, so I made some oat bars with leftover steel cut oats I had sitting in my kitchen. You can mix bananas, blueberries, honey, and tons of other ingredients with oats and bake on a flat pan, and then cut into squares to make bars. Super easy and great for snacking or when I’ve been super tired in the morning and need to eat right away. 

Balancing your cravings

I guess you could call me more of a “crunchy” mom. Especially when I’ve been pregnant and when my son was a baby and toddler, I was always reading ingredients, watching what I would feed him and allow him to have. But, I will say that I do love to indulge and think moderation is key for anything. Sometimes succumbing to a guilty pleasure will make you feel a little better and that is perfectly okay. If you are eating healthy and sticking to primarily eating foods like I’ve listed above, then I say cave in to your cravings of ice cream, a cup of coffee, or your favorite candy every once in awhile. I certainly have several times during my pregnancy! Of course, always advise your OB or midwife if you have certain precautions for your pregnancy. Overall, eating colorful, vitamin rich foods has helped me keep up with energy over the summer and I believe has been a huge part of having a balanced, healthy pregnancy.  Read the full article

#diet #eatinghealthy #food #health #healthydiet #pregnancy #pregnanthealth #taste #wellness

[yourreddancer]

Youvetsi (Greek beef or lamb and orzo stew)

A wonderfully comforting combination of orzo and slow cooked meat in a tomato-based sauce.Prep Time5 minsCook Time1 hr 35 minsTotal Time1 hr 40 minsCourse: Main CourseCuisine: GreekKeyword: comfort food, Greek lamb and orzo Servings: 4 -5 Calories: 646kcal Author: Caroline's CookingIngredients

2 lb beef or lamb stew meat 900g, beef chuck or lamb shoulder probably best

salt and pepper

2 tbsp olive oil or a little more as needed

1 onion

3 cloves garlic

1/2 cup red wine 120ml

14 oz chopped tomatoes 400g, 1 can

2 tsp tomato paste puree

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp sugar

2 cups stock

1 1/2 cups orzo 265g

1/2 cup kefalotyri approx, or or parmesan/pecorino

Instructions

If the meat is not already diced, or the pieces are large, cut it in to roughly bite-sized pieces and season with some salt and pepper. Peel and dice the onion and finely chop the garlic.

Warm half the oil in a Dutch oven and brown the meat on all sides to sear it, working in batches so you don't overcrowd the pan and removing to a plate as they are done.

In the same pan, add the rest of the oil and soften the onions, adding the garlic after a minute. Cook until going translucent but not brown, around 3-5 minutes.

Deglaze the pan with the wine - allow the alcohol to boil off and scrape the bottom to incorporate all the flavor into the sauce.

Add the tomatoes, tomato paste, cinnamon, nutmeg, sugar and stock and add back the meat. Stir to combine and bring to a simmer then cook on low for around 1 hour or until tender, covered.

Preheat oven to 350F/175C, add the orzo to the pan, mix through then bake for approx 25 minutes, uncovered, until orzo is tender and cooked.

Serve with grated cheese on top.

[pisceslentil8-blog]

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Bursting with flavor…and vegetables, this grilled chicken orzo salad with a quick homemade honey lime dressing is out of this world delicious (not to mention super pretty to look at!).

I have to apologize that my salad game has been kind of weak this summer.

I think the last really good salad recipe I shared was way back in May, which is kind of insane because I love salad passionately, and we eat it all the time through the summer.

And so while it’s already September, I’m going to hang on to summer salad season for a bit longer, and I plan to share a few more salad recipes with you before the internet moves on to all things pumpkin, hearty comfort foods, and soup for days.

Actually, this fall movement has already begun (Pinterest, I’m looking at you), but if you ask me, it’s a little bit like Hobby Lobby carrying Christmas decor in July. It’s just wrong.

Considering we are still very steadily hanging out in the 80 and 90 degree temps this week (and probably for several more weeks), I’m in no hurry to winterize the grill (which I actually never do, oops) or say goodbye to garden produce.

I’ve been canning salsa like a maniac trying to take advantage of my tomatoes, and this week I think I’m playing tough love and cutting water completely to the garden to get some of those green tomatoes to ripen up in a hurry.

Basically, the family is sick of my canning supplies taking over the kitchen and our lives. We haven’t eaten at the kitchen table in weeks; I’m ready to whip out a few more small batch canning recipes and call it good for the year.

P.S. Homemade marinara recipe coming Thursday! Many, many of you have asked and I finally have my go-to ready to post. 

Anyway, onto the good stuff today! This salad!

It is amazing.

I happen to be a very devout fan of orzo salads, namely this one and this one. And this grilled chicken orzo salad loaded with veggies is a perfect addition to my list of favorites.

Bonus: it uses some of that garden zucchini that might be overtaking your life like it is overtaking mine (thanks for all of you who sent me zucchini recipes after my lament on last week’s post).

This busy, colorful salad might have a lot going on, but the flavor is incredible. It is light and fresh and 100X more delicious thanks to the easy and fast homemade honey lime dressing.

With the tumble of healthy ingredients, this grilled chicken orzo salad is a meal in and of itself. That’s your reward for all the chopping!

There’s no need to futz around with unnecessary side dishes, however, it is also insanely yummy served with this rustic crusty bread (pictured in the background of these photos).

Talk about one of the most perfect late summer meals ever. I’ve included lots of notes below the recipe for variations to make it easier and also a couple ideas to take things up a notch (think: marinading the chicken in this delectable lemon and garlic mixture before grilling).

If you’re wishing summer could last forever, this tasty little orzo salad is for you.

One Year Ago: Double Chocolate Zucchini Brownies Two Years Ago: Tri-Color Pasta Salad My Favorite Pasta Salad Three Years Ago: Amish-Style Apple and Cinnamon Baked Oatmeal Four Years Ago: Thai-Style Fish and Creamy Couscous Packets Make-Ahead Meal Five Years Ago: Big Fat Greek Tacos

Yield: 6 servings

Total Time: 50 mins

Prep Time: 30 mins

Cook Time: 20 mins

Ingredients:

1 1/4 cups dried orzo pasta (about 8 ounces)

4 to 5 boneless, skinless chicken breasts, about 2 pounds (see note)

1 cup frozen corn, thawed

1 to 2 medium zucchini (about 12 ounces) cut into long sticks (about 4 pieces per zucchini)

1 to 2 cups cherry tomatoes, halved

1/3 cup olive oil

1/4 cup fresh lime juice (from about 3 large limes)

2 tablespoons white wine vinegar or unseasoned rice vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 clove garlic, finely minced or pressed through a garlic press

1/4 teaspoon coarse, kosher salt

Pinch of black pepper (I use coarsely ground)

2 cups baby arugula (about 4 ounces)

1/4 to 1/2 cup chopped fresh basil (optional but delicious)

1/2 to 1 cup crumbled feta cheese

Directions:

Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.

Preheat grill to medium- or medium-high heat. Season the chicken on both sides lightly with salt and pepper (see note below about marinading chicken). Grill the chicken until cooked through, 4-5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Let rest 4-5 minutes before cutting into bite-size pieces or thin slices.

If your grill is big enough, add the zucchini while the chicken is cooking. Grill the zucchini until crisp-tender about 8-10 minutes, turning once or twice. Coarsely chop the zucchini into bite-size pieces. (See note below about cooking the zucchini in a skillet)

For the dressing, whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt and pepper.

In a large serving bowl, add the orzo, arugula, basil, corn, zucchini, and cherry tomatoes. Lightly toss. Add the grilled chicken on top and sprinkle the feta cheese over the salad.

Serve immediately with the dressing alongside OR drizzle the dressing over the top of the entire salad and toss.

Notes:

You could cook the zucchini in a skillet on the stovetop (similar to this recipe) rather than grilling. You could also broil the chicken in the oven or cook in a skillet if you don’t have a grill. Conversely, you could use fresh corn and grill the corn along with the zucchini and chicken, slicing off the kernels once cooked. 

If using frozen corn that’s been thawed, you can take it up a notch by lightly toasting the thawed corn in a skillet that’s been preheated with a pat of butter and a drizzle of olive oil. Toss the corn in the hot skillet and cook until golden and sizzling. 

You can take the flavor of this salad up a notch if you have time (or remember) to marinade the chicken before grilling/cooking. This easy lemon and garlic chicken marinade goes great with the flavor profile of this salad.

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: inspired by a recipe in Cooking Light August 2018

Posted on September 4, 2018 by Mel

Source: https://www.melskitchencafe.com/grilled-chicken-and-vegetable-orzo-salad-honey-lime-dressing/

#read more #see more #check it out #interesting #learn more

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Easy does it: seven simple new Yotam Ottolenghi recipes

One person’s idea of cooking simply is the next person’s culinary nightmare. For me, it’s about being able to stop at my greengrocer on the way home, pick up a couple of things that look good and make something within 20 or 30 minutes of getting in. My husband, Karl, on the other hand, has a completely different idea. If we’re having friends over at the weekend, he’ll want to spend a good amount of time prepping and cooking as much as he can beforehand, so that very little needs to be done when our guests are here.

There are other approaches, too. Esme, who tests my recipes, prefers to be in the garden at weekends. Her idea of simple cooking is to put something in the oven on a Saturday morning and leave it simmering away, ready to be eaten four or five hours later. My colleague Tara, on the other hand, can’t relax without knowing that a meal is ready a full day before it’s due to be eaten: sauces are in the fridge, stews in the freezer, vegetables are blanched or roasted and ready.

Cooking, for me, has always been about abundance, bounty, freshness and surprise

Whatever our take, it all looks effortless and easy when friends and family come to eat in our respective kitchens. But that’s only because we’ve worked out what makes cooking simple, relaxing and fun for us. This idea, then – that there’s more than one way to get a meal on the table – is what my new book Ottolenghi Simple is all about.

And, no, it’s not a contradiction in terms. I know: I’ve seen the raised eyebrows, I’ve heard the jokes. The one about the reader who thought there was part of a recipe missing because they had all the ingredients in their cupboard. Or the one about “just popping out to the local shop to buy the papers, milk, black garlic and sumac”.

I hold up my hands, absolutely. There have been lists to make and ingredients to find, but, truthfully, there’s not a recipe to my name that I feel sheepish about. Cooking, for me, has always been about abundance, bounty, freshness and surprise. Four big words to expect from a plate of food, so a single sprig of parsley was never going to cut the mustard. That’s the reason I’m so excited about these recipes: they’re still distinctly “Ottolenghi”, but simple in at least one way – and very often more than one.

Iranian herb fritters

Iranian herb fritters. Photograph: Jonathan Lovekin. Prop styling: Wei Tang

These can be snacked on at room temperature, or served with a green tahini sauce and some extra herbs. To make the tahini sauce, just blitz together 50g tahini, 30g parsley, half a crushed garlic clove, two tablespoons of lemon juice and an eighth of a teaspoon of salt in a blender, adding 125ml water at the end. (Holding back on the water allows the parsley to get really broken up, and turns the sauce as green as can be.) This is lovely spooned over grilled meat, fish and roast vegetables, so double or triple the batch: it will be fine in the fridge for up to five days. You might need to thin it with a little water or lemon juice.

These fritters are a bit of a fridge raid, using whatever herbs you have to hand. As long as you keep the total net weight the same and use a mixture, they’ll work wonderfully. The batter will keep, uncooked, for a day in the fridge.

Alternatively, pile the fritters into pitta bread with yoghurt, chilli sauce, pickled vegetables and tahini. If you go down that route, you’ll just need one fritter per person. The recipe makes eight fritters to serve four to eight.

40g dill, finely chopped 40g basil leaves, finely chopped 40g coriander leaves, finely chopped 1½ tsp ground cumin 50g fresh breadcrumbs (ie, from about 2 slices, crusts left on if soft) 3 tbsp barberries (or currants) 25g walnut halves, lightly toasted and roughly chopped 8 large eggs, beaten Salt 60ml sunflower oil, for frying

Put everything bar the oil in a large bowl with half a teaspoon of salt, mix well and set aside.

Put two tablespoons of oil in a large, nonstick pan on a medium-high heat. Once hot, add a ladle of batter per fritter into the oil, cooking a few fritters at a time – you want each of them to be about 12cm wide. Fry for one to two minutes on each side, until crisp and golden brown, then transfer to a plate lined with kitchen paper and set aside while you repeat with the remaining batter and oil.

Serve warm or at room temperature.

Chickpeas and swiss chard with yoghurt

Chickpeas and swiss chard with yoghurt. Photograph: Jonathan Lovekin

Comfort food at its best, especially when served with steamed rice. Don’t worry if you don’t have coriander: it’s a nice little garnish, but the dish holds its own perfectly without. Make this up to six hours ahead, if you like, up to the point before you add the lemon juice and yoghurt. Assemble just before serving and serve at room temperature or just warmed through. Serves two.

2 carrots, peeled and chopped into 2cm pieces 45ml olive oil, plus extra to serve Salt and black pepper 1 large onion, peeled and finely chopped 1 tsp caraway seeds 1½ tsp ground cumin 200g swiss chard leaves, cut into 1cm-thick strips 1 x 400g tin chickpeas, drained and rinsed (230g drained weight) 1 lemon – juice half of it, to get 1 tbsp, and cut the other half into 2 wedges, to serve 70g Greek-style yoghurt 5g coriander leaves (about 1¼ tbsp), roughly chopped

Heat the oven to 220C/425F/gas 7. Mix the carrots with a tablespoon of oil, a quarter-teaspoon of salt and a grind of pepper. Spread out on an oven tray lined with baking paper and roast for 20 minutes: they should still be a little crunchy.

Put the remaining two tablespoons of oil in a large frying pan on a medium heat, then fry the onion, caraway and cumin for 10 minutes, stirring occasionally, until golden brown. Stir in the chard, carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of pepper, and cook for five minutes, until the chard is soft and hardly any liquid is left in the pan.

Turn off the heat, stir through the lemon juice, and serve with a generous spoonful of yoghurt, a sprinkle of coriander, a drizzle of oil and a wedge of lemon.

Whole roast celeriac with coriander-seed oil

Whole roast celeriac with coriander-seed oil. Photograph: Jonathan Lovekin

I’ve managed to achieve the seemingly impossible here, of taking a recipe from my Nopi cookbook and making it more complicated – by adding one more twist in the form of coriander seeds. I like to eat this as a starter, cut into wedges and served with a squeeze of lemon or a dollop of creme fraiche, but you can serve it as a side to a pork chop or steak. Serves four.

1 large celeriac, hairy roots discarded (no need to trim or peel), scrubbed clean (1.2kg net weight) 50ml olive oil, plus a little extra to drizzle 1½ tsp coriander seeds, lightly crushed Flaked sea salt 1 lemon, cut into wedges, to serve

Heat the oven to 190C/375F/gas 5. Pierce the celeriac all over with a small sharp knife, about 20 times in total, then put it in a baking dish and rub generously with the oil, coriander seeds and two teaspoons of flaked salt. Roast for two and a half to three hours, basting every 30 minutes, until the celeriac is soft all the way through and golden brown on the outside.

Cut into wedges and serve with a wedge of lemon, a sprinkle of salt and a drizzle of oil.

Orzo with prawns, tomato and marinated feta

Orzo with prawns, tomato and marinated feta. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly.

I return to this time and again, for easy, one-pot suppers. Orzo is the little pasta in the shape of rice – easy to eat a lot of and widely available. If you start with prawns in their shells, keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch – it keeps in the fridge for up to a week. Serves four.

200g feta, broken into 1-2cm pieces ½ tsp chilli flakes 4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 250g orzo Salt and black pepper 3 garlic cloves, peeled and crushed 3 strips finely shaved orange peel 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shelled prawns 30g basil leaves, roughly shredded

In a medium bowl, mix the feta with a quarter-teaspoon of the chilli flakes, two teaspoons of the fennel seeds and a tablespoon of oil. Set aside while you cook the orzo.

Put a large saute pan for which you have a lid on a medium-high heat. Add two tablespoons of oil, the orzo, an eighth of a teaspoon of salt and a good grind of pepper. Fry for three to four minutes, stirring frequently, until golden brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining two tablespoons of oil, a quarter-teaspoon of chilli flakes, two teaspoons of fennel seeds, the garlic and the orange peel. Fry for a minute, until the garlic starts to brown lightly, then add the tomatoes, stock, 200ml water, three-quarters of a teaspoon of salt and plenty of pepper. Cook for two to three minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice, until the orzo is cooked. Remove the lid and cook for one to two minutes more, until the consistency is like a risotto. Stir in the prawns for two to three minutes, until they turn pink and are cooked. Stir in the basil and serve at once with the marinated feta sprinkled on top.

Beef sirloin and basil salad

This works as an impressive starter, as a lunch or light supper. All the elements can be prepared a day in advance and kept in the fridge; just don’t put the dish together until you’re about to serve. Serves four.

50g basil leaves 1 garlic clove, peeled and crushed 135ml olive oil Salt and black pepper 2 x 200g beef sirloin steaks, each about 1.5cm thick 2 pitta breads, roughly torn into 3cm pieces 2 red chicory, leaves separated, then cut in half lengthways on the diagonal 40g rocket 3 tbsp lemon juice 60g parmesan, shaved

Photograph: Jay Brooks/The Guardian. Grooming: Dani Richardson at the Milton Agency using Chantecaille.

Put half the basil in the small bowl of a food processor with the garlic, 75ml oil and three teaspoons of salt, and blitz to make a thick dressing.

Season the beef well with a quarter-teaspoon of salt and a generous grind of black pepper. Pour a tablespoon of oil into a medium frying pan and put on a high heat. When the pan is very hot, sear the beef for three to four minutes (for medium-rare), turning once halfway through. Remove from the pan and leave to rest for 10 minutes.

Add the remaining three tablespoons of oil to the same pan and place on a high heat. When hot, add the pitta pieces and fry for two to three minutes in all, shaking the pan from time to time, until golden and crisp all over. Transfer to a plate lined with kitchen towel and sprinkle with a pinch of salt.

Put the chicory, rocket, lemon juice, parmesan, basil oil and remaining basil leaves in a large serving bowl.

To serve, cut the beef against the grain into ½cm-thick slices. Sprinkle with a pinch of salt and add to the salad bowl. Add the pitta pieces, toss gently and serve at once.

Bridget Jones’s pan-fried salmon with pine-nut salsa

Bridget Jones’s pan-fried salmon with pine-nut salsa. Photograph: Jonathan Lovekin. Prop styling: Wei Tang

This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby. “From Ottolenghi,” Dempsey says, “delicious and healthy!” And easy, we might add. What sounded like a bit of product placement on our part was in fact no such thing: the recipe didn’t even exist on our menu, so this is a retrospective acknowledgement. Serves four.

100g currants 4 salmon fillets, skin on and pin-boned 100ml olive oil Salt and black pepper 4 celery sticks, cut into 1cm dice, leaves removed but reserved to garnish 30g pine nuts, roughly chopped 40g capers, plus 2 tbsp of their brine 40g large green olives (about 8 in total), pitted and cut into 1cm dice 1 good pinch saffron threads (¼ tsp), mixed with 1 tbsp hot water 20g parsley leaves, roughly chopped 1 lemon – zest finely grated, to get 1 tsp, then juiced, to get 1 tsp

Cover the currants with boiling water and leave to soak for 20 minutes while you prep the salmon and make the salsa.

Mix the salmon with two teaspoons of oil, a third of a teaspoon of salt and a good grind of pepper.

Put 75ml olive oil in a large saute pan and place on a high heat. Add the celery and pine nuts, and fry for four to five minutes, stirring frequently, until the nuts begin to brown (don’t take your eyes off them, because they burn easily). Take the pan off the heat and stir in the capers and their brine, the olives, saffron and its water, and a pinch of salt. Drain the currants and add these with the parsley, lemon zest and lemon juice.

Put the remaining tablespoon of oil in a large frying pan and place on a medium-high heat. Once hot, lay in the salmon fillets skin side down and fry for three minutes, until the skin is crisp. Turn down the heat to medium, flip over the fillets and fry for two to four minutes more (timings will depend on how much you like the salmon cooked), then remove from the pan.

Arrange the cooked salmon on four plates and spoon over the salsa. If you have any, scatter the reserved celery leaves on top, and serve.

Nutella, sesame and hazelnut rolls

Nutella, sesame and hazelnut rolls. Photograph: Jonathan Lovekin. Prop styling: Wei Tang

Two assumptions here. One is that everyone has a jar of Nutella somewhere, and second that making your own dough and rolling it up into all sorts of deliciousness is easier than it looks. The result is somewhere between a cake and a biscuit, best enjoyed as a treat with a cup of tea or coffee. The dough is delicate, so it’s important you soften the Nutella until it’s nearly runny before spreading it. These are inspired by a similar pastry served at Landwer Cafe in Tel Aviv. Makes 10 rolls.

150g strong white bread flour, plus a little extra for dusting¾ tsp fast-action dried yeast1½ tsp caster sugar 3 tbsp olive oil, plus a little extra for greasing¼ tsp salt65ml lukewarm water 40g blanched hazelnuts, toasted and roughly chopped20g sesame seeds, lightly toasted150g Nutella, softened (in the microwave or gently on the stove, until easily spreadable)1 small orange – zest finely grated, to get 1 tsp2 tsp icing sugar

Put the flour, yeast, sugar, two tablespoons of oil and the salt in a large bowl and mix to combine. Gently pour in the water, then, using a spatula, bring the mixture together until combined into a dough. Transfer to a lightly oiled surface and, with lightly oiled hands, knead the dough for three minutes, until soft and elastic. (You may need to add a little more oil if it starts to stick to the surface or your hands.) Transfer to a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 40 minutes, until nearly doubled in size.

Heat the oven to 240C/465F/gas 9. Combine the hazelnuts and sesame seeds in a small bowl and set aside one tablespoon of the mix.

On a lightly floured surface, roll out the dough into a 40cm x 30cm rectangle, so that the longest side is towards you and parallel to the work surface. Using a spatula, spread the dough with the Nutella, leaving a 2cm border clear on the top edge. Sprinkle the orange zest evenly over the Nutella, then scatter over the sesame and hazelnut mix. With the longest side still towards you, roll the dough into a long sausage. Brush with the remaining tablespoon of oil, then sprinkle with the reserved tablespoon of sesame and hazelnuts (gently press these into the dough, so they stick). Trim the ends, cut the roll into 10 3cm-long segments and lay seam side down on an oven tray lined with baking paper.

Bake for about eight minutes, until golden brown, then dust with the icing sugar and leave to cool slightly before serving.

Fish sustainability varies by species, region and fishing or production method. For the best sources of salmon and prawns, check the Marine Conservation Society’s Good Fish Guide

Recipes taken from Ottolenghi Simple, published by Ebury Press at £25. To order a copy for £18, go to guardianbookshop.com or call 0330 333 6846.

• Commenting on this piece? If you would like your comment to be considered for inclusion on Weekend magazine’s letters page in print, please email [email protected], including your name and address (not for publication).

This article was edited on 4 September 2018, to correct the amount of salt used in the preparation of the salmon.

Source: https://www.theguardian.com/food/2018/sep/01/easy-does-it-seven-simple-yotam-ottolenghi-recipes

[hellyear86-blog]

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Bursting with flavor…and vegetables, this grilled chicken orzo salad with a quick homemade honey lime dressing is out of this world delicious (not to mention super pretty to look at!).

I have to apologize that my salad game has been kind of weak this summer.

I think the last really good salad recipe I shared was way back in May, which is kind of insane because I love salad passionately, and we eat it all the time through the summer.

And so while it’s already September, I’m going to hang on to summer salad season for a bit longer, and I plan to share a few more salad recipes with you before the internet moves on to all things pumpkin, hearty comfort foods, and soup for days.

Actually, this fall movement has already begun (Pinterest, I’m looking at you), but if you ask me, it’s a little bit like Hobby Lobby carrying Christmas decor in July. It’s just wrong.

Considering we are still very steadily hanging out in the 80 and 90 degree temps this week (and probably for several more weeks), I’m in no hurry to winterize the grill (which I actually never do, oops) or say goodbye to garden produce.

I’ve been canning salsa like a maniac trying to take advantage of my tomatoes, and this week I think I’m playing tough love and cutting water completely to the garden to get some of those green tomatoes to ripen up in a hurry.

Basically, the family is sick of my canning supplies taking over the kitchen and our lives. We haven’t eaten at the kitchen table in weeks; I’m ready to whip out a few more small batch canning recipes and call it good for the year.

P.S. Homemade marinara recipe coming Thursday! Many, many of you have asked and I finally have my go-to ready to post. 

Anyway, onto the good stuff today! This salad!

It is amazing.

I happen to be a very devout fan of orzo salads, namely this one and this one. And this grilled chicken orzo salad loaded with veggies is a perfect addition to my list of favorites.

Bonus: it uses some of that garden zucchini that might be overtaking your life like it is overtaking mine (thanks for all of you who sent me zucchini recipes after my lament on last week’s post).

This busy, colorful salad might have a lot going on, but the flavor is incredible. It is light and fresh and 100X more delicious thanks to the easy and fast homemade honey lime dressing.

With the tumble of healthy ingredients, this grilled chicken orzo salad is a meal in and of itself. That’s your reward for all the chopping!

There’s no need to futz around with unnecessary side dishes, however, it is also insanely yummy served with this rustic crusty bread (pictured in the background of these photos).

Talk about one of the most perfect late summer meals ever. I’ve included lots of notes below the recipe for variations to make it easier and also a couple ideas to take things up a notch (think: marinading the chicken in this delectable lemon and garlic mixture before grilling).

If you’re wishing summer could last forever, this tasty little orzo salad is for you.

One Year Ago: Double Chocolate Zucchini Brownies Two Years Ago: Tri-Color Pasta Salad My Favorite Pasta Salad Three Years Ago: Amish-Style Apple and Cinnamon Baked Oatmeal Four Years Ago: Thai-Style Fish and Creamy Couscous Packets Make-Ahead Meal Five Years Ago: Big Fat Greek Tacos

Yield: 6 servings

Total Time: 50 mins

Prep Time: 30 mins

Cook Time: 20 mins

Ingredients:

1 1/4 cups dried orzo pasta (about 8 ounces)

4 to 5 boneless, skinless chicken breasts, about 2 pounds (see note)

1 cup frozen corn, thawed

1 to 2 medium zucchini (about 12 ounces) cut into long sticks (about 4 pieces per zucchini)

1 to 2 cups cherry tomatoes, halved

1/3 cup olive oil

1/4 cup fresh lime juice (from about 3 large limes)

2 tablespoons white wine vinegar or unseasoned rice vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 clove garlic, finely minced or pressed through a garlic press

1/4 teaspoon coarse, kosher salt

Pinch of black pepper (I use coarsely ground)

2 cups baby arugula (about 4 ounces)

1/4 to 1/2 cup chopped fresh basil (optional but delicious)

1/2 to 1 cup crumbled feta cheese

Directions:

Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.

Preheat grill to medium- or medium-high heat. Season the chicken on both sides lightly with salt and pepper (see note below about marinading chicken). Grill the chicken until cooked through, 4-5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Let rest 4-5 minutes before cutting into bite-size pieces or thin slices.

If your grill is big enough, add the zucchini while the chicken is cooking. Grill the zucchini until crisp-tender about 8-10 minutes, turning once or twice. Coarsely chop the zucchini into bite-size pieces. (See note below about cooking the zucchini in a skillet)

For the dressing, whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt and pepper.

In a large serving bowl, add the orzo, arugula, basil, corn, zucchini, and cherry tomatoes. Lightly toss. Add the grilled chicken on top and sprinkle the feta cheese over the salad.

Serve immediately with the dressing alongside OR drizzle the dressing over the top of the entire salad and toss.

Notes:

You could cook the zucchini in a skillet on the stovetop (similar to this recipe) rather than grilling. You could also broil the chicken in the oven or cook in a skillet if you don’t have a grill. Conversely, you could use fresh corn and grill the corn along with the zucchini and chicken, slicing off the kernels once cooked. 

If using frozen corn that’s been thawed, you can take it up a notch by lightly toasting the thawed corn in a skillet that’s been preheated with a pat of butter and a drizzle of olive oil. Toss the corn in the hot skillet and cook until golden and sizzling. 

You can take the flavor of this salad up a notch if you have time (or remember) to marinade the chicken before grilling/cooking. This easy lemon and garlic chicken marinade goes great with the flavor profile of this salad.

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: inspired by a recipe in Cooking Light August 2018

Posted on September 4, 2018 by Mel

Source: https://www.melskitchencafe.com/grilled-chicken-and-vegetable-orzo-salad-honey-lime-dressing/