Adventures in homemade, budget aware cooking.

Posts tagged “Pasta

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.


Broccoli Pesto

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.