Orzo Paella
January 27, 2010 | Filed Under Orzo, Paella, Pasta, Poultry | 8 Comments
Orzo! I love this rice-shaped pasta and jumped at the opportunity to make Orzo Paella when I saw the recipe on Haalo’s blog, Cook (almost) Anything at Least Once. Orzo Paella? Never heard of it before. Gotta try it, I thought to myself. Try it I did. And did I like it? Did everyone else at home like it? Yup. Like it we did.
One of the things I liked about this recipe was that it’s quick and easy to make. The ingredients are very simple. I didn’t have to go to Timbuktu in search of anything special or exotic. I had almost all the ingredients right there in my kitchen. The only ingredient I didn’t have was the chorizo. I could only get it in a store a couple of blocks away. But I was feeling too lazy to walk down there. So I called another store closer to me (about a block away) and had them deliver Italian sausage since they didn’t carry chorizos.
Haalo suggests topping the orzo paella with shards of manchego or grated Mizithra/Myzithra. I didn’t have that either, so good ole Parmesan cheese substituted. I’ve never tasted Manchego or Mizithra cheese. I’ll have to go buy some one of these days because I’ll definitely make Orzo Paella again. Thanks, Haalo!
Paz
Orzo Paella
Cook (almost) Anything at Least Once
2 red onions, sliced
2 garlic cloves, sliced
1 red capsicum (bell pepper), sliced thickly
4 skinless chicken thighs, sliced thickly
1 chorizo, diced
green peas
chopped tomatoes (fresh or canned)
Heat a little oil and butter in a large pan and saute the chicken in batches until browned. Set to one side and in the same pan, saute the onions and garlic until softened.
Add the diced chorizo and cook until golden. Add the sliced capsicum and continue to saute for 5 minutes before adding the tomatoes, peas and chicken. Stir through and add enough water or stock to just cover the mixture. Simmer until reduced.
The orzo will only take about 5 minutes to cook so make sure that this chicken mixture is cooked and seasoned to your liking.
Over a very low flame, stir in the orzo and top with enough water to just cover the mixture. Place a lid on the pot and let it cook undisturbed for about 5 minutes.
After this, stir the mixture and taste — check that the orzo is cooked through and adjust the seasoning if necessary.
Serve at once. Top with shards of manchego or grated Mizithra/Myzithra.
Vegetable Soup with Orzo
November 24, 2008 | Filed Under Carrots, Cook (almost) Anything at Least Once blog, Fellow Bloggers, Green peas, Orzo, Pasta, Soups/Chowders/Gumbos, Sweet Peas, Vegetables | 19 Comments
Oh! The past couple of days have been extremely cold. This past Saturday was the coldest day so far. Freezing.
I wanted something hot. Something to warm me up. Then I remember a simple soup recipe from Haalo (Cook (almost) Anything at Least Once). I’d saved it a long time ago. It was time to pull it out. I liked that the recipe was simple. I like simple recipes. I like no fuss recipes. This was my kind of recipe.
It called for fresh peas. I bought frozen peas, which worked fine. The recipe also called for capsicum. Capsicum? What was that? I had no idea. After looking it up, I found that that it’s a common name in Australia and Britain for pepper. In North America and Canada, it is commonly known as Bell Pepper ( In other countries it’s also known as Cayene Pepper, African Chillies, Tabsco Peppers, Pimiento and more.). Ahhh! Now I understood. One Red Bell Pepper coming up. I love to learn something new from my fellow bloggers.
I prepared my soup. It tasted delicious! I offered some to my mom. At first she was hesitant and then she said, "yes."
She finished one bowl and then asked, "Is there any more soup?"
LOL! Yup! My soup tasted Mmm, Mmm good. We were both warmed up by this simple, delicious Vegatable Soup with Orzo.
Even one of my dogs got in on the action when I left a few drops in the bowl. I turned around for just a second and she reached up on her hind legs and pulled the bowl down to the ground from the table. She quickly cleaned it out with her long tongue. Yup! I’ll say that even the dog enjoyed the soup, too.
Thanks Haalo for this recipe!
Paz
Little bit of soup left in the bowl, before the dog got to it. *sigh*
Vegetable Soup with Orzo
Cook (almost) Anything at Least Once
For two
1 large red onion, finely diced
1 large carrot, finely diced
1 small red capsicum, finely diced
1 large stalk of celery, finely diced
1 zucchini, finely diced
1 large tomato, diced finely
fresh peas
salt and freshly ground white pepper
handful of orzo, per person
I’ve made a very simple vegetable soup and the ingredients should only be used as a guide – feel free to substitute whatever you have on hand.
Place a little olive oil and butter into a saucepan over a medium heat – when butter has melted add the onion, carrot, celery and red capsicum and cook slowly until the vegetables start to soften (you may need to turn the heat down to ensure they don’t colour).
Now add the zucchini and cook until it has started to soften and then tip in the tomato. Wait until the tomato starts to break down before adding the orzo followed by enough boiling water (or stock if so desired) to cover the vegetables by about 2cm/1inch.
Turn the heat up to maintain a boiling temperature and cook for about 5 minutes. Remember to keep stirring so the pasta doesn’t stick to the bottom of the pan.
Add the fresh peas and then taste and season with salt and freshly ground white pepper.
Turn off the heat and cover and let it sit for about 10-15 minutes – during this time the pasta will finish cooking by absorbing the cooking stock but won’t become mushy.
Before serving add a little more stock if it looks a little dry and bring it back to temperature.
Orzo Salad: Presto Pasta Nights
June 5, 2007 | Filed Under Pasta, Presto Pasta Nights, Salad | 22 Comments
I like all types of salads and eat them all year round. However, it seems to me that summer is the official season when everyone makes salads. This orzo based salad is perfect with which to start out the summer. Orzo pasta reminds me of rich (which I love).
Like all my favorite recipes, it’s easy to put together. The garbanzo beans, tomatoes, red onion, basil, leaves, mint leaves, and red wine vinaigrette are perfect together. Love it!
I’d like to contribute this to the Presto Pasta Nights event hosted by Ruth of Once Upon a Feast. If you have a pasta recipe to share and are interested in participating, check out the guidelines here. Ruth posts a line up of the recipe contributions every Friday on her blog. Go for it!
Paz
Orzo Salad
Giada De Laurentiis
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
Broccoli and Bow Ties – Presto Pasta Nights
June 1, 2007 | Filed Under Pasta, Presto Pasta Nights, Vegetables | 14 Comments
This is one of the very first recipes I tried by the popular T.V. chef, the Barefoot Contessa (Ina Garten). Oh, the simplicity of it!
Broccoli is one of my favorite vegetables. I could eat it forever and a day and never get tired of it. And I like farfalle pasta, although I don’t eat it often.
My favorite part of this recipe is the combination of butter, oil, garlic, and lemon zest prepared and poured over the pasta and broccolli. The smell is delightful and the taste so delicious that I think it’ll appeal to all types of eaters — even picky ones. 
I’d like to contribute this recipe to the Presto Pasta Nights event that Ruth of Once Upon A Feast hosts weekly. If you have a favorite pasta recipe and would like to participate, here are the guidelines. Ruth posts a roundup of the recipes contritubed every Friday on her site.
Continue to have a good week!
Paz
BROCCOLI AND BOW TIES
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Mushrooms & Egg Noodles
December 6, 2006 | Filed Under Foods I Never Liked Before Until I Started to Cook, Mushrooms, Pasta | Leave a Comment
I’ve mentioned that I’ve discovered I like mushrooms! A lot!
Here’s another easy and tasty recipe with mushrooms from Coconut and Lime. LOVE it! Thanks, Rachel!
Paz
Mushrooms & Egg Noodles
Coconut and Lime
Ingredients:
½ lb egg noodles
â…” cup fresh parsley, chopped
6 oz mushrooms, sliced
1 large clove garlic, minced
1 shallot, minced
1 tablespoon butter
1 tablespoon olive oil
Juice of ½ lemon
salt
Directions:
Bring a large pot of water to boil. Then add egg noodles and cook about 6 minutes or until tender. Meanwhile, in a small saucepan, heat the butter and oil. Add the shallot and garlic, sauté until soft and translucent but not browned, about 8 minutes. Add mushrooms and sauté, stirring occasionally, until coated and cooked through. Drain the egg noodles and toss with parsley and lemon juice. Add the mushroom mixture and a sprinkle of salt and toss again. Serve immediately.
