("Apocolypse Now", Pearl Harbor" and part of "Patton" -- in honor of the Memorial Day.
Today I bring you another recipe from the ever inspiring Novice Chef.
Today I'm going to put 112 cards in the mail that Barb and I made to donate to
Cards for Soldiers -- an awesome cause that sends homemade cards to our troops
stationed overseas so they can write to their loved ones at home.
And since it's Tuesday, I have a new recipe to share with you. I think you're going to
like this one. It's a fast fix for when you want to get dinner made in a hurry.
Today I bring you another recipe from the ever inspiring Novice Chef.
It might not look like much, but:
Coat a large skillet with Olive Oil and place over medium heat. Add zucchini,
* It has fantastic flavor and is totally satisfying.
* It doesn't require an oven (a nice quality for summer cooking).
* It's a great way to use in season zucchini and tomatoes.
* It's easy to make with or without meat if your household is divided
(carnivore vs. vegetarian) like mine.
I adjusted her version a little to include more zucchini and seasonings.
That's all noted below.
Ingredients:
1 cup orzo
7 cups water
1 cup vegetable broth (Or you can do 8 c. water and 1 Tbl. bullion)
Cooking spray (I used Extra Virgin Olive Oil spray)
3 zucchini, chopped
1 can diced tomatoes or the equivalent in fresh, chopped ones
2 lg shallot, sliced
2 clove garlic, minced
2-3 tsp fresh thyme, minced
salt and pepper
1 cup orzo
7 cups water
1 cup vegetable broth (Or you can do 8 c. water and 1 Tbl. bullion)
Cooking spray (I used Extra Virgin Olive Oil spray)
3 zucchini, chopped
1 can diced tomatoes or the equivalent in fresh, chopped ones
2 lg shallot, sliced
2 clove garlic, minced
2-3 tsp fresh thyme, minced
salt and pepper
What to do with them:
Bring water and broth to a boil in a large stockpot over high heat. Add orzo and cook
according to package directions, or until al dente. Drain, set aside.
Meanwhile, cook your side-o-meat, if desired. I made some andouille pork sausage
for David. (Note to self: That was a little too heavy for him. Try turkey sausage or
grilled chicken next time.)
Coat a large skillet with Olive Oil and place over medium heat. Add zucchini,
tomatoes, shallot, and garlic. Saute for about 5-7 minutes, or until the zucchini is tender.
Remove from heat and add thyme, salt and pepper, stirring well. Then toss with orzo
Remove from heat and add thyme, salt and pepper, stirring well. Then toss with orzo
until combined. Serve immediately.
3 comments:
Yum! This looks so good!
That sounds so good! I've never made orzo before. I'm going to have to try this.
that looks really fresh and delicious!
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