Week 7: Orzo with Tomato and Kale

Source: Cooking Light, October 2012

Overall Impression: "Ok, that's delicious" (direct quote from Jordan)
It was ... a perfect weeknight meal.  Easy, fast, yummy and leftovers!  I think this will be a new favorite around here.

Orzo with Tomato and Kale
Time = 30 min
Servings = 8

Ingredients:

1 Tablespoon olive oil

2 chicken breasts or 4 chicken thighs

1/2 large yellow onion*

1/4 teaspoon garlic powder

sea salt

fresh cracked black pepper

8 cups water

16 oz orzo*

2 large tomatoes

1/4 cup tomato paste

2 cup frozen kale, thawed*

1/4 teaspoon dried basil

1/2 cup crumbled feta cheese

Grated Parmesan cheese

Directions:

Heat olive oil in large skillet.  Use kitchen shears to cut chicken into bite size pieced; cut directly into the skillet.  Chop the onion and add to skillet.  Season with garlic powder, salt and black pepper.

Bring a large pot of water to boil.  Add orzo and boil for 8 minutes or until desired consistency.

While the orzo is cooking, chop tomatoes.  Add to chicken along with tomato paste, kale and basil - stir.  When orzo is done, drain and add to the skillet.  Mix thoroughly and remove from heat.

Stir in feta cheese.  Serve with Parmesan cheese for sprinkling.

*Notes

In my world, 99% of pasta dishes should have onion (and garlic).  The original recipe didn't call for it, so I added onion and I'm glad I did.  Provided some good flavor.

Orzo, for those who don't know, is rice-shaped pasta.  Jordan was skeptical that it was really, truly pasta until she took a bite.  Also, the original recipe called for 12 oz of orzo, but at the store all the bags and boxes of orzo were 16 oz (which equals one pound).  So that is what I used.

The original recipe called for fresh spinach.  I had forgotten to get spinach at the store but I did have frozen kale.  So I thawed it out.  I'm not sure anyone would know the difference.

Week 6: Butternut Mac-n-Cheese

Source: Cooking Light, September 2011

Overall Impression: Healthy but too much work
It was ... not really mac-n-cheese.  If you didn't know that is what it was suppose to be, then it'd be good - rich and creamy with a distinct butternut flavor.  But it was a lot of work and Jordan didn't like it, so I don't think I'll make it again.

Butternut Mac-n-Cheese
Time = 1 hr 20 min
Servings = 8

Ingredients: 

1 lb butternut squash

2 garlic cloves, peeled

1 pint chicken broth (or vegetable broth)

1 1/2 c 1% milk

1/2 c plain Greek yogurt

1 lb whole wheat macaroni noodles

1 cup grated Gruyere cheese

1 cup grated Romano cheese

1 cup grated sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

olive oil in a spray bottle

1/4 cup fresh snipped chives

Directions

Peel butternut squash and remove the seeds (see picture below).  Cut into 1" cubes.  In a large pot, pour in chicken broth and milk.  Add butternut and garlic.  Bring to boil, stirring occasionally.  Reduce to medium and simmer for 20-25 min or until squash is soft.

When there is about 10 minutes left on the squash, bring a large pot of salted water to boil.  Add macaroni noodles.  Boil for 7-9 minutes or until noodles are done.

Preheat oven to 375 F.

While the noodles cook, make the sauce.  The original directions say to place butternut sauce in a blender.  But that was very messy (see picture below). I suggest using an immersion blender to make a nice smooth sauce.  While the sauce is still hot, stir in yogurt, all cheeses, salt and pepper.  Keep stirring until cheese is melted.

Spray a 9x13" glass baking dish with olive oil.  Drain the noodles and pour into the baking dish.  Add cheese sauce.  Mix thoroughly.  It will seem soupy, but it thickens up in the oven.

Place in oven and bake for 10 minutes.  (The original directions added some bread crumbs before baking.  I skipped this because the noodles are enough wheat for me.)

Sprinkle with chives right before serving.

Butternut peeled and seeded

Messy, messy

Tip: Chicken Thighs are Cheap

Cheaper than chicken breasts anyway.  The ones in the picture were $2/lb less than the same brand chicken breasts and both were boneless and skinless.  In any recipe, you can replace one breast with two thighs and save some cash.  Once they are mixed into pad thai, chicken fried rice, curry, soup, etc. no one will even know.