Vegetable Orzo

Posted on July 28, 2011 by kitchenbelle

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Filed under: artichoke, asparagus, Main Dish, olives, orzo, peppers, Side, tomato, VEGETARIAN | 2 Comments »

Farfalle with My Favorite Color Sauce and Roasted Vegetables

Posted on June 14, 2011 by kitchenbelle

If you can’t tell what color the sauce is from this picture, here are a few clues: 

As far back as I can remember my favorite color has been green.  There isn’t really an explanation except that looking at green makes me happy. One of my best memories from my wedding day is walking down the stairs in my parents’ home to a sea of green dresses worn by my bridesmaids! I don’t just like green, I love it.  Both consciously and subconsciously I choose to surround myself with green. As I was snapping photos of this meal, all of my green things sort of jumped out at me. I knew I had an affinity for the color, but, yikes! Even my three soap dispensers, napkins, place mats, measuring cups, and oven mitts are green!

As my mother-in-law put it, and I agree, this dish is very pretty. The smooth green sauce over a bed of farfalle (bow tie) pasta studded with (red) roasted tomatoes and (more green) asparagus makes for a lovely presentation. The flavor is great too. I created this recipe to be healthy and flavorful. It seems too often that pasta is smothered with thick cream and butter. That is not the case here. The sauce is a puree of peas, olive oil, fresh basil and some pungent parmesan, which makes for a delicate, smooth, and tasty sauce that is not rich with dairy. In fact, there is only one cup of cheese over the two pounds of pasta. 

Tips:

  • Using a different pasta shape than you would ordinarily use adds interest to a dish. Choosing new  pasta shapes is an easy way to spice up an old favorite. Check out these recipes: Papparadelle, Orecchiette, Gemelli, Orzo, Buccatini–they are all fun shapes to try! If the selection at your local grocer is sparse, stop in a specialty shop, like an Italian market. You are likely to find an array of new shapes and sizes.
  • Eliminate chicken and replace chicken broth with vegetable broth to convert this to a vegetarian recipe.

Farfalle with My Favorite Color Sauce:

  • 2 pounds farfalle (bow ties)
  • 2 pints grape tomatoes
  • 2 bunches green asparagus
  • 3 glugs of olive oil
  • 2 shallots, minced
  • 1-16 oz. bag frozen peas
  • 3/4 cup olive oil
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup chicken broth
  • a handful of fresh basil leaves
  • 1/2 teaspoon salt
  • 4 chicken breasts (seasoned generously with salt and pepper, grilled, and cut into 1-inch pieces)

Preheat oven to 400 F.

Fill a large pot with salted water and place on stove to boil.  When water is boiling add farfalle and cook according to package directions.

Slice grape tomatoes in half and place on baking sheet cut side down. Drizzle with a glug of olive oil. Season with salt and pepper. Roast in the oven for 12-14 minutes, or until just soft. Remove from oven and set aside. Leave oven on.

Cut off the tough ends of asparagus and throw away. Cut asparagus into 2-inch segments and place on baking sheet. Drizzle with a glug of olive oil. Season with salt and pepper. Roast in the oven for 13-15 minutes. Remove from oven and set aside. Turn oven off.

In a large skillet or saucepan warm a glug of olive oil over low/medium heat.  Add minced shallots. Cook until shallots are soft. Add peas to pan and combine with shallots. Cook peas for just a minute–just until they are warm and slightly soft. Remove from heat.

In a blender or food processor combine pea/shallot mixture, 3/4 cup olive oil, 1 cup freshly grated parmesan cheese, 3/4 cup chicken broth, basil leaves, and 1/2 teaspoon salt. Puree mixture until smooth.

In a large serving bowl, combine cooked pasta, roasted tomatoes, roasted asparagus, and chicken cubes. Pour sauce on top and gently toss to coat.

Peas with shallots

Roasted tomatoes, roasted asparagus, and grilled chicken waiting to be tossed with the green sauce

 

Delicious and pretty

A Kitchenbelle.com original.

Filed under: asparagus, cheese, chicken, Main Dish, pasta, tomato | 6 Comments »

White Bean and Asparagus Salad

Posted on July 30, 2010 by kitchenbelle

I don’t think I am alone when I say that as much as I adore cooking, the heat of the summer can really test that love.  I don’t find myself extremely hungry when it is hot and humid and since it is my hunger and cravings that usually prompt a wild rendezvous in the kitchen I am less and less likely to be inspired to get in there and get busy. That said, however, there are nights when I am really hungry and the physical heat of the kitchen becomes my deterrent.  That is when the grill out back becomes my hero. And what goes better with a grilled protein than a cool fresh summer side? Enter this White Bean and Asparagus Salad.

Not only is this superfood-packed salad a perfect accompaniment to grilled steak tips, lamb kebabs, or burgers, but also it stands up on its own just perfectly.  I really enjoyed eating the leftovers for lunch.  This is one of those salads where the flavors actually improve after a few days. And because asparagus is nice and fibrous it doesn’t get mushy. 

*A Note about Raw Garlic: I am a garlic fiend. I love eating chunks of fresh raw garlic in foods, therefore, in salads like this one, if I am preparing it for myself and my family, I only roughly chop the garlic. However, chunks of raw garlic aren’t pleasant for most people. If you are preparing a dish containing raw garlic for a crowd, I recommend always finely mincing it or passing it through a garlic press.

White Bean and Asparagus Salad:

  • 2 bunches fresh asparagus, trimmed and rough ends snapped off
  • 7 sundried tomatoes (not in oil)
  • 3 cloves of garlic*, roughly chopped or minced
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons white wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • a pinch or two of crushed red pepper
  • 1 (19 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons capers, drained
  • 1 tablespoon freshly grated parmesan cheese

In a steamer basket over boiling water, place asparagus and dried tomatoes. Cover and steam until asparagus is crisp and tender–approximately 4 minutes. Remove tomatoes and set aside. Using tongs, remove asparagus from basket and place into a bowl of ice water to stop the cooking process. Drain the water. Cut asparagus into 1-inch pieces and set aside.  Roughly chop the tomatoes.

In a medium bowl, whisk together garlic, oil, vinegar, mustard, salt, black pepper and crushed red pepper. Add asparagus, tomatoes, beans, and capers. Toss gently to coat. Sprinkle with cheese and serve.

Adapted from recipe found here on MyRecipes.com.

Filed under: asparagus, beans, cannellini beans, Main Dish, salad, tomato, VEGETARIAN | 7 Comments »

Sweet Chile Roasted Vegetables

Posted on June 23, 2009 by kitchenbelle

june 23 010

This recipe is perfect for jazzing up your weeknight vegetables!  Fresh asparagus, sweet grape or cherry tomatoes, and cauliflower are the perfect combination for roasting. Though this marinade isn’t an exact replication of the sweet chili sauce sold in bottles, it has some heat that is balanced nicely by the agave nectar.  (Agave nectar is a natural sweetener derived from the agave plant.  It has become popular as a replacement for other sweeteners, like granulated sugar, because of its low glycemic index.)  If you don’t have agave nectar on hand, you can use honey as a substitute in this recipe.  However, I suggest you give agave nectar a try.  It is a nice alternative to sugar, honey, or syrup in baking, coffee, and savory dishes.

 Sweet Chile Roasted Vegetables:

  • 2 tablespoons agave nectar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon red chile flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head of cauliflower
  • 24 pieces asparagus, ends trimmed and then cut into 2- inch pieces
  • 1 pint grape (or cherry) tomatoes, cut lengthwise

Preheat oven to 415 F.  Line two baking sheets with parchment paper.  In a small bowl whisk all ingredients together except for vegetables.  Set aside.

Cut cauliflower into florets.  Place florets into a large mixing bowl and add half of marinade mixture.  Toss well until evenly coated. Arrange cauliflower in a single layer on baking sheet.  Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables.  Arrange asparagus and tomatoes on the second baking sheet.

Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender.  Serve immediately.

j

 Adapted from Clean Eating magazine.

Filed under: agave nectar, asparagus, cauliflower, tomato, VEGETARIAN | 2 Comments »