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.
Ever since I saw a recipe for this on stoveria.blogspot.com, I’ve been dying to make it. Staring into the green goo, my husband was a little bit skeptical, but as soon as he realized the pesto had cheese in it, he was happy. I was happy too. Broccoli pesto makes everyone happy apparently.
Broccoli Pesto (adapted from stoveria.blogspot.com)
- 1 head of broccoli, steamed
- 1/2 chopped walnuts (or blanched almonds, or I suppose if you wanted to spend $19.38/lb, you could use pine nuts too!)
- 1/2 shredded Parmesan cheese
- 1/4 cup crumbled queso fresco or feta cheese (the texture is about the same, but the price is vastly different, at least in cities where Mexican ingredients abound)
- 1 lb cooked pasta, with the starchy water reserved
- 1 tbsp olive oil
- 1 tsp red chili flakes
- salt and pepper to taste
In a food processor, combine the broccoli, nuts, and cheeses. Pulse until the sauce is thick and combined. Add the oil and seasonings. Combine. Pour over warm pasta and using a bit of the starchy water, combine until the pesto is creamy.