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I made this last night and it was tasty! I made a few changes to this recipe that I'll note at the end.

1 cup orzo pasta
2 teaspoons salt
1 tablespoon olive oil
1 red bell pepper, seeded,cored and diced
1 carrot, cut into thin strips
4 green onions, cleaned and chopped
1 tablespoon minced garlic
1 yellow squash, diced
1 zucchini, diced
1 tomato, diced
1/2 cup tomato sauce
1/2 cup chicken stock
3 tablespoons light cream
1/2 cup grated parmesan cheese
salt
freshly ground black pepper

Cook orzo with salt according to packet instructions.

Heat the oil in a large frying pan. Saute red pepper and carrot on a low heat for 10 minutes until softened. Increase heat to medium and add green onions and garlic and saute for 2 to 3 minutes. Add the squash, zucchini and tomatoe and cook for a couple of minutes more. Add the tomatoe sauce and stock. When the sauce comes to a simmer, turn heat to low and stir.

Stir in the drained orzo. Stir in the cream. Stir in parmesan cheese. Remove from heat. Add salt and pepper to taste.

Can be served immediately, or at room temperature.

*** I didn't have yellow squash so I added eggplant instead. So good. I also added a 1 tsp. oregano, 1 tsp. basil and 1-2 tsp. of crushed chilis to give it a fiery kick. I was out of green onions so I used a regular yellow onion, about 1/2 c. finely chopped. ***

Posted by Jen :: 11:02 AM :: 0 comments

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Saturday, May 05, 2007 Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto

4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.

Wrap breads in foil and place in oven to warm.

Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.

Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.

Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.

Remove bread from oven and cut into wedges.

Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

* compliments of Rachael Ray

Posted by Jen :: 6:39 PM :: 1 comments

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