Easy Entree: Orzo Gumbo

March 15, 2013 by Lee in Entrees

I lived in the South long enough to know that you need a roux for real gumbo - so consider this a quick and tasty faux version - it has all the flavors of the Cajun dish, with the ease of making it stovetop or in a crockpot. To keep it a one pot meal, add the orzo at the last minute, skipping the tradition of serving it over rice.

INGREDIENTS

1/2 c [75g] bell pepper, diced
1/4 c [40g] celery, diced
2 T [30g] butter
1/2 c [75g] onion, diced
1 T [10g] garlic, minced
1 T [15mL] olive oil
1 ½ c [337.5g] smoked sausage, sliced and cooked (prefer andouille sausage)
1 c [225g] chicken, diced and cooked
1 T [15mL] dried parsley
½ t [2.5mL] cajun seasoning
29 oz. [822g] petite diced tomatoes w/juice
4 c. [950 mL] low sodium chicken broth
1 c. [240mL] water
3/4 c [100g] uncooked orzo pasta
1/2 lb. (10-15 count) [230g] peeled, deveined, medium shrimp

DIRECTIONS

In a large skillet, saute garlic, onion, bell pepper and celery in 2 T [30g} butter until soft.
Add 1 T [15mL] oil, sausage and chicken, cook all until slightly browned.
Stir in cajun seasoning and parsley.
Remove from heat and transfer mixture to crock pot or Dutch oven.
Add tomatoes & juice, chicken broth and water, heat to boiling, stirring occasionally.
Once boiling, reduce heat to low & add orzo.
Cook 2-4 hrs. on low until pasta is soft and flavors combined.
Add 1/2 lb [230g] shrimp to pot and cook shrimp until just opaque in center, stirring often, about 10 minutes.

Comfort Food: Greek Stew

February 18, 2013 by Lee in Comfort Food, Entrees

Comfort food in a few easy steps! This delicious stew, really low on the difficulty meter, combines beef with tomato, green beans and a healthy dose of oregano, a Greek favorite. Serving this flavorful stew over pasta really makes for a hearty dish. Or, you can omit the pasta, fill individual bread boules and host a comfort-filled dinner party!

INGREDIENTS

1/4 cup [60mL] olive oil
1 - 1 1/2 lbs. [450-680g] beef stew meat, cut in small cubes
1/4 cup [30g] flour
1 14.5 oz. [411g] can stewed or diced tomatoes, with juice
1 teaspoon salt [5mL]
2 teaspoons pepper [10mL]
1 tablespoon [15mL] dried oregano
12 oz. [340g] frozen green beans
1/2 c [120mL] water
12 oz. [340g] frozen cavatelli pasta* (optional)
1/4 cup [28g] parmesan cheese, grated (optional)
4 mini bread boules [optional]

Note: *Celetano brand cavatelli is a sturdy shell pasta perfect for serving with stew.

DIRECTIONS

Heat olive oil in stock pot.
Place stew meat in plastic bag with flour, salt and pepper and shake vigorously to coat.
Shake off excess flour and carefully place meat in hot olive oil.
Brown meat in oil, in two batches if necessary.
After all meat is browned, pour in tomatoes with juice, scraping bits from bottom of pot.
Add oregano, and if needed, additional salt and pepper to taste.
Bring temperature just to boil and then simmer on low 2 hours, or until meat is fork tender.
Add frozen beans to pot, using 1/2 c [120mL] water to cover beans.
Cook on low for 30 minutes and then serve over pasta, or in bread boules, sprinkling with grated parmesan cheese if desired.

Easy Entree: Red Pizza

January 25, 2013 by Lee in Entrees, Plan for a Party, Comfort Food, Weeknight Meals

I created this recipe after a trip to my local farmer's market. I realized that, without intending to, I'd chosen all "red" produce - juicy cherry tomatoes, red bell pepper, red onions - even some sun-dried tomatoes! Luckily, all those "red" vegetables taste even better when layered with mozzarella on a marinara sauced crust. For a spicy kick, I added the red pepper flakes. This pizza is fabulous as a quick weeknight meal, but can easily become the centerpiece of a cozy weekend party for friends. So, go to the grocery or farmer's market and stock up on "red" - oh, and maybe grab a nice bottle of it too!

INGREDIENTS

1 homemade or store-bought pizza crust
1 1/2 c [350mL] marinara sauce
1 red bell pepper, seeded and sliced into strips
1/2 c [75g] sun-dried tomatoes, diced
1/2 red onion, sliced
pinch of red pepper flakes
1/2 pint [230g] cherry or grape tomatoes, halved
1 1/2 c [168g] mozzarella cheese, shredded

DIRECTIONS

Spread marinara sauce on pizza crust, leaving 1/2 inch [13mm] border.
Sprinkle 1 c [112g] mozzarella cheese over sauce.
Layer red bell pepper strips, sun-dried tomatoes and onion over cheese.
Sprinkle with red pepper flakes.
Top pizza with cherry tomato halves and remaining 1/2 c [56g] cheese.
Bake at 400 degrees [204C] until brown on bottom and cheese is melted - about 15-20 minutes.

Easy Entree: Blue (Bleu) Pizza

January 23, 2013 by Lee in Entrees, Plan for a Party, Weeknight Meals

Who says that pizza has to be slathered with tomato sauce and dotted with pepperoni, or that blue cheese is only good as a dip for chicken wings? Not me! This pizza combines mozzarella with blue cheese and adds a layer of prosciutto. Then, it's topped off with a drizzle of balsamic glaze and arugula. Sprinkling cool arugula over the hot crust makes this pizza unique, but adding the sweet/salty combo of balsamic glaze/prosciutto makes it special. Serve it in small squares as an appetizer, or, cut it in wedges as an entree - perfect for your next pizza party!

Adapted from Gemignani at Tortora's

INGREDIENTS

store-bought or homemade pizza crust
3 oz. [84g] prosciutto, cut in thin strips (about 5 slices)
1 small red onion, sliced
½ c [56g] crumbled blue cheese (gorgonzola, stilton etc.)
1 c [112g] shredded mozzarella cheese
balsamic glaze (reduced balsamic vinaigrette) - available at Trader Joe's
½ c [75g] baby arugula (rocket), chopped

DIRECTIONS

On ready-made or home-made pizza crust, layer mozzarella and blue cheeses, prosciutto strips and red onion slices.
Bake at 375 degrees [190C] for 20-25 minutes, until cheeses bubble.
Remove from oven and drizzle balsamic glaze over hot pizza.
Top pizza with chopped arugula.

Trader Joe's