Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
How to Make Something Out of Nothing II Orzo & Feta Salad ???? Black Bean & Corn Salad
Here are two very delicious summer salads: black bean & corn salad, and feta & orzo salad. These are easy salads to make when you don't have much in your fridge or pantry and when a salad might seem like the most impossible. These are quick to whip up, easy to carry, and require very few ingredients.
BLACK BEAN & CORN SALAD (VEGAN & GLUTEN FREE)
1/2 cup black beans
1/2 cup corn nibblets (from can or frozen)
1/4 cup sized tomato
1/4 chopped cilantro/dhania
1 tbsp lime juice
1 tbsp olive oil
1/4 tsp smoked paprika
1/4 roasted ground cumin
salt & pepper to taste
Optional: sugar to balance flavours if necessary
ORZO & FETA SALAD (VEGETARIAN)
1 cup of toasted orzo cooked to package instructions
5-6 green and black olives diced
1/4 cup diced tomato
1/4 diced red onion
1 cup chopped parsley (curly or flat leaf)
1 tbsp lemon juice
2 tbsp crumbled feta
1 tbsp olive oil
salt & pepper to taste
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For the exact measurements and ETL's free meal planning package head over to my blog at: eatingtolive.ca
ABOUT THIS CHANNEL:
Hi! My name is Aneela and I'm the host of this channel. I love to cook for those who love to eat, and I'm also passionate about photography and film making. Together, my husband and I create and produce content that features our love of vegetarian food and cooking, as well as health and wellbeing. We also enjoy sharing the occasional DIY and sometimes our travel adventures too. Hope you enjoy!
Connect with me on Instagram, Twitter & Pinterest @aneelamaharaj
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WHAT WE FILM WITH:
Canon EOS 5D Mark III
Canon EOS 6D
Sony PXW-FS5 XDCAM
Sony ILCE6300/B a6300
THE LENSES WE USE:
Canon EF 50mm F1.8 II
Canon EF 16 - 35 mm F2.8L USM
Canon EF 24-105mm f/4L IS USM
Canon EF 135mm f/2L USM
Sony SEL35F18 35mm f/1.8 Prime Fixed Lens
Commlite EF-MFT Lens Mount Adapter from Canon EOS
This film was editing with Adobe Premiere Pro
Credits of the green screen animations: GreenScreen Brasil
A Delicious Summertime Salad: Mediterranean Green Bean Salad
This is a summertime salad that you will want to eat. The green beans are crisp and refreshing and paired with creamy feta, figs, walnuts. This salad is loaded with Mediterranean flavors and ready in 10 minutes. Summertime on a plate!
Print this recipe here:
INGREDIENTS
1-pound green beans ends trimmed
A handful of cherry or grape tomatoes halved
A quarter of a small red onion, finely chopped
10 Kalamata olives halved
Feta cheese, to taste and crumbled
5 dried figs, thinly sliced
A quarter cup of toasted walnuts, chopped
Half of a bell pepper, thinly sliced
2 tablespoons finely chopped fresh mint
For the dressing:
3 tablespoons Balsamic vinegar
¼ cup olive oil
1 tablespoon honey
2 garlic cloves, grated
Salt and pepper to taste
INSTRUCTIONS
Bring a pot of water to a boil.
Add the green beans with a teaspoon of salt.
Boil for 7-8 minutes or until tender but still crisp.
Drain and place the beans in a bowl of ice water to shock them This will stop them from cooking further and will help them retain their bright green color.
Drain and pat dry with paper towels.
Make the salad dressing:
Combine all of the ingredients into a bowl and whisk together. Set aside.
Assemble the salad:
Combine all of the salad ingredients into a large bowl. Add the dressing and toss together.
Transfer to a serving platter or bowl and serve. Enjoy
NOTES
This salad keeps fresh stored in the refrigerator for up to 2 days.
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I made a big mistake making this Salad | MyHealthyDish
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
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???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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Giada de Laurentiis: Tuna Orzo Salad | Food & Wine
Chef Giada de Laurentiis makes a feast for the eyes with this bright orzo salad of green beans, tomato and Italian tuna at the 2007 Food & Wine Classic in Aspen