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: Pesto Pasta with Asparagus

Let's say you have company coming OR host a girlfriend gathering OR your in-laws are in town. You want to serve something special to special people!

Below is a lovely offering posted by Chung-Ah on Pinterest ever so slightly edited to reflect my taste. She has a tasty website, too, using "simple, fresh ingredients, and transforming them into sophisticated and elegant meals for the everyday home cook."



Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

8 ozs medium-size Shell Pasta, cooked
1 lb Asparagus, prepared for cooking (click here for a quick 32 second video)
2 tablespoons Olive Oil
S&P, to taste
1/2 cup Basil Pesto (see recipe below)
1/3 cup Sun Dried Tomatoes, drained & julienned
1/3 cup Mozzarella, shredded
**optional: shrimp or chicken breast

• Asparagus can be roasted on the grill --which I did-- or in the oven. Drizzle with olive oil, salt & pepper. Toss to combine. Cook 8-12 minutes. Let cool before cutting into 1" pieces.

TIP: If using the grill, simply shape heavy foil into a cookie sheet pan. Place asparagus on foil pan on the hot grill. When asparagus is tender, but not crisp and turns bright green, slide the foil "sheet pan" onto a real cookie sheet and transfer to kitchen. If using the oven, preheat to 450 degrees. Line sheet pan with parchment paper or foil. Cook using the same instructions for the grilled version.

• If you want to add shrimp, drizzle with oil, salt & pepper and grill or oven-roast until pink (apprx 8-10 minutes) on a sheet pan similar to the asparagus. Be sure to remove tails before combining with pasta. If using chicken, plan to cook for 40 minutes or until inner temp registers 170 degrees on a meat thermometer. Then, dice or serve along with pasta.
• In a large bowl, combine cooked pasta, cooked asparagus, pesto, sun dried tomatoes and mozzarella (and shrimp or chicken, if using).
• Serve with an Italian bread!

Basil Pesto

3/4 to 1 cup Fresh Basil Leaves

2 cloves Garlic

3 tablespoons Pine Nuts

1/2 cup Grated Parmesan Cheese

S&P

1/3 cup Olive Oil

• Using a food processor, process all ingredients, at once, adding more olive oil, if needed. 

You're gonna receive rave reviews and an ovation after dinner! Smile and bow graciously! ;)

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!