Adventures in homemade, budget aware cooking.

Posts tagged “Parsley

Lemon Chicken Orzo

I like strange grains.  I don’t know what it is about me, but I hate spaghetti and white rice.  I love jasmine rice and couscous and orzo.  Maybe I just have expensive tastes…  This past month, I feel like my husband’s comment on most of the meals I prepare for him has been “Well, it’s a new flavour for me…”  Is that his nice way of saying that he doesn’t like it, or that I should make it more often so he gets used to it?  I prefer to believe it’s the latter.

Lemon Chicken Orzo (adapted from “Family Circle)

  • 4 boneless skinless chicken breasts, cut into cubes
  • 1 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • 1 14.5 oz can of chicken broth
  • 1/3 cup lemon juice
  • 2 tsp honey
  • 2 1/2 tbsp sour cream or plain yogurt
  • 1 cup orzo
  • 8 oz green beans, cut into 1 inch pieces

Sprinkle the chicken with 1/4 tsp of the salt and pepper.  In a large pot, heat the oil over medium heat.  Add the chicken and brown it.  Add the chicken broth and the lemon juice.  Bring to a boil and cover.  Lower heat.  Let mixture simmer until the chicken is cooked through (5 min).  Remove the chicken with a slotted spoon and set aside.  Increase the heat to high and cook the sauce for 5 min.  Add the honey and sour cream, salt and pepper.  Add 2 cups of water and bring to a boil again.  Add the orzo and cook for 10 min, or until the orzo is soft and most of the liquid has been absorbed.  Add green beans during the final 4 min of cooking time.  Stir in the chicken.  Garnish with parsley.  Serve.

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Greek Style Roasted Potatoes

My house is filling with the smell of garlic. It is making my mouth water. We love garlic. If dinner isn’t smothered in about 13 garlic cloves, something is usually wrong! For instance, I made some steak kabobs last week. I marinated the meat in teriyaki sauce, a dash of balsamic vinegar and some pepper. They were juicy and delicious; however, when I asked the husband what he thought, he suggested that something in the marinade’s melody of flavours was missing. “It needs some… garlic” he said. That should be our family slogan.

The Greek-style roasted potatoes currently in my oven (expelling a garlic scent that is tickling my nostrils and making my mouth water) don’t need any more garlic. But the trick with these potatoes isn’t the garlic. It’s the lemon juice. Don’t forget the lemon juice.

Greek-Style Garlic Roasted Potatoes (I am going to leave strict measurement out of this recipe because it really depends on my many mouths you have to feed)

– 5-10 potatoes, cubed (if my mum were cutting them, they would be big chunks, but if you, like my dad and I, like the crunchy parts, cut them smaller.)
– 3-6 cloves of garlic, chopped roughly (big pieces are fine here) – The juice of one lemon
– Olive oil
– Water
– Dash of parsley
– Dash of cayenne pepper (optional) Preheat the oven to 400F. Put the potatoes in a baking pan that is big enough that fit in one layer. Sprinkle the garlic on top. Squeeze on the lemon juice. Pour in enough oil to coat the potatoes and form a generous pool in the bottom of the pan. Pour in water to cover at least ½ of the potatoes. Cook. Stir ones or twice. If they are sticking, add more oil. They are done when they’re brown and crispy (usually around an hour.) Sprinkle with parsley and cayenne pepper.