This recipe was really good. We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing. We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade whole wheat pitas. Yum. You can also add fresh cherry tomatoes at the end. Next time I will try it with whole grain orzo available here.
Vegetables:
4-6 smallish zucchini
yellow, red and orange peppers (1 of each)
1 red onion
2-3 cloves of garlic
1/3 C olive oil
salt and pepper to taste
chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.
Meanwhile, cook orzo (1 lb.)
Toss cooked vegetables and orzo together with:
Dressing:
1/3 cup lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp pepper
drizzle over salad and add:
1/2 c toasted pine nuts
8 oz. crumbled feta cheese
15 fresh basil leaves - chopped.
Serve at room temperature or chilled.
Thursday, January 20, 2011
Orzo with Roasted Vegetables
Tuesday, November 9, 2010
Amish Sweet Bread
A friend of mine recently told me she found a no-fail bread recipe. And she was right. This bread even slices well and isn't doughy and isn't dry. Try it.
http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx
Tuesday, October 26, 2010
Summer Squash Soup
I made this tonight and it was easy and good. I served it with crusty french bread.
6C chicken broth
3C water
1 16 oz. pkg. pasta
2C summer squash, grated or cut small
2C zucchini, grated or cut small
1/3 to 1/2 cup pesto
salt to taste
grated parm for topping
Boil pasta in broth and water until mostly done. Add squashes and cook til tender. Add pesto and salt to taste. Serve with grated parm and crusty bread.
Monday, October 25, 2010
Cooking For One with Katy - Episode 22
Learn how to make this awesome dish and it is easy too!
Watch HERE
Sunday, October 17, 2010
Cooking For One with Katy - Episode 21
BLTs & Omeletts
Watch this episode with Holly (mediocremama) HERE