Tuesday Recipe: Orzo & Roasted Veggie Bake

(served in my grandma's china)

My momma does not claim to be a "good cook." Where she gets this, I'll never know because she learned from her mother who was a wonderful Southern cook. Perhaps, it's that perceived mystery where everything Mom makes tastes so much better, including PB&J. 

Somewhere amid her cookbooks and notebooks and recipe box with cards dating back to before I was born, Mom found this. The flavors just work and, because we are a Lou'siana family, we add fresh Gulf Shrimp! No leftovers, guaranteed.

Orzo & Roasted Veggie Bake

1 lb/bunch Asparagus, trimmed to 1" pieces (do not use the fibrous, woody cut-end)
3 Bell Peppers, diced - red, green and orange makes a dish tasty to the eyes
6 Green Onions OR 1 Vidalia Onion, diced
1 medium Zucchini, round-sliced
1 cup Grape Tomatoes, whole, OR Cherry Toms, halved
4 T Olive Oil, divided
1-2 cloves of Garlic, crushed or minced
1 tablespoon Greek or Italian Seasoning
S&P, to taste
1 cup dry Orzo (I found whole wheat, but have used the other, too)
2 cups Vegetable Broth
3/4 cup Feta Cheese, crumbled
*optional: shrimp

• Preheat oven to 350 degrees.
• Prep veggies. Toss well with 2 T of Olive Oil, garlic, seasoning, S&P.
• Roast seasoned veggies on parchment or Silpat (easy cleaning) for 30 minutes or until tender.
• While veggies roast, sauté dry orzo in remaining olive oil in a large sauté pan or skillet until brown. This gives the orzo a nutty, earthy flavor. The process reminded me of the old Rice-a-Roni!
• Add broth, bring to boil, reduce heat to low, cover with lid cooking until liquid is absorbed.
• Add cooked orzo to roasted veggies (and shrimp, if
  
  using). Gently mix well.
• Pour into a large casserole dish.
• Sprinkle Feta cheese over top. Cover with foil. 
• Bake 30-ish minutes, making sure shrimp is cooked.
• Serve hot with an extra sprinkling of Feta + a good Olive Bread and seasoned olive oil for dipping!

Notes:
**Swap in any veggies you prefer: Diced Butternut squash, Brussel Sprouts, Parsnips or Carrots!
**Omitting the shrimp and Feta makes this vegan or Plant-based.
**Let your taste create a new dish with the meat of your choice, but you'll need to know when to add the meat.
**Our side was Graber Olives from California. I found them, again, in Tennessee at The Fresh Martket!

Play with your food!

What's your take on this recipe? 
Have you ever served dipping olive oil?

2-on-Tuesday: Asparagus Quiche with Spaghetti Squash Crust

I know! I know! I had you at Asparagus Quiche right up until "Spaghetti Squash." Right?!

Admittedly, I adore all things pumpkin and squash. However, you may not. If you knew the caloric and nutritional difference between a traditional pie crust made with flour vs this crust made with spaghetti squash, you just may consider giving it a try! Also, because wheat was not used, this is a Gluten-Free offering! It's not that expensive nor difficult.

I picked up this recipe from Tasty Kitchen and decided to give it a try! It's a hit! Don't be intimidated by preparing either the asparagus or the spaghetti squash. I'll help ya with that!

Asparagus Quiche with Spaghetti Squash Crust

13 ozs or 1 bunch, Fresh Asparagus, stalks snapped & spears chopped 1"
1 small Vidalia Onion, chopped (I prefer sweet onions)
2 cloves, Garlic, minced
1 teaspoon, Olive Oil
5 Eggs
1 cup, Almond Milk (Use whatcha got!)
1 cup, Swiss Cheese, shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper, freshly grated
3 cups, Spaghetti Squash, cooked and "raked"

• Preheat oven to 400 degrees. 

To Prepare Spaghetti Squash: Cut squash lengthwise. Scoop out the seeds and stringy things. Place cut-side down on cookie sheet and bake for 40 minutes to 1 hour, until fork tender. (For simpler clean-up, I cook my squash either on parchment or a Silpat.) Allow cooked squash halves to cool enough to handle. Holding one of the halves of squash in one hand, use a dinner fork with the other hand to "rake" the squash. As you "rake," the squash will begin to release into what appears as "spaghetti!" 

To Prepare Fresh Asparagus: (Click here!) 

• Chop onion & mince garlic.
• Cut the snapped asparagus spears into 1" bite-size pieces.
• Heat olive oil in a pan over medium heat. Sauté onion and garlic for several minutes until the onion is just soft. Add asparagus and continue to sauté until asparagus has turned a bright green and is soft, but not limp and mushy.
• While the above is sautéing, grease a pie pan and press the spaghetti squash to the sides and bottom of the pan forming an even crust. You may have squash left-over. No problem!
• Whisk together eggs, milk, cheese and S&P and pour into the newly formed crust.
• Spoon the sautéd veggies, evenly into the egg mixture making sure veggies sink in.

Note: My pie pan was shallow and could not hold the entire recipe. No problem! I pressed the remaining squash into a smaller oven-safe pan (actually, it was my small cast iron skillet), whisked another egg into the remaining egg mixture and saved back and spooned-in some of the veggies for this second mini-quiche. It was adorable! I loved the texture the cast iron gave the crust!

• Bake for 40 minutes OR until quiche is firm (not jiggly) in the center!

My hubby was in the mood for spicy and suggested it have a few splashes of Sriracha, next time! This dish is great for breakfast, brunch, lunch or dinner...or a quick hit of protein after a strenuous workout! Also, it travels well!

It's time for you to go #playwithyourfood!