Posts Tagged ‘orzo’

Lemon Chicken Orzo Soup

Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.

Lemon Chicken Orzo Soup

Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.

In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.

One year ago: Slow Cooker General Tso’s Chicken

Two years ago: Dark Chocolate Banana Peanut Butter
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Eggplant Parmesan with Parsley Orzo

Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.

Eggplant Parmesan with Parsley Orzo

For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic eggplant parmesan but the one I am sharing today is a little different. The first version was layered in a casserole after the eggplant was breaded. This time it is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.

One year ago: Dark Chocolate Cherry Almond Granola Bars
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Corn Chowder with Zucchini and Orzo

Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway. And speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.

But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.

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Orzo with Parmesan and Basil

My life has been hectic lately. After my return from Prague and Berlin, I had to pump up the intensity with my lab research in preparation for wrapping things up to be published and also start writing up said publication. On top of that this summer, we are planning for me to train for a month with a collaborator in Knoxville working with mice. Then Tuesday of this week I got into an accident and my car is in the shop for at least a week. Thank goodness for car insurance, but at the same time a graduate student such as myself cannot fork over a $500 deductible very easily. I did luck out by being able to borrow a friends car in the meantime, so at least I don’t have to pay for a rental on top of everything else.

Between the precious time of each day going by and my black hole of a bank account, you could say I’m just a bit stressed out- by a bit I mean a lot. As a result I will be having some guest posters lined up about once a week to alleviate some of that stress. Hopefully I will start sleeping better at night too, due to a combination of getting over jet-lag and mind-racing thoughts even when my head is in contact with a pillow. Sometimes life needs a pause button, if only for one day.

Going along with my busy schedule these days (and yes I am still somehow managing to go to the gym almost every day and cook myself dinner), I have been increasing the number of quick meals I prepare. When I get home at 9pm I require food in front of me in less than 30 minutes, in order to battle the desire to give in to the Taco Bell right around the corner from where I live.

This is a fast and flavorful weeknight no-meat dinner option. And in fact is the very first time I have cooked with orzo. I used to think it was a type of rice, but turns out it is just a short pasta (which is why I could not find it in the rice section of my grocery store). But in this recipe it cooks up just like rice by absorbing the liquid. Then just add some freshly grated Parmesan cheese and chopped basil and you’re all set to chill on the couch with your favorite fur-ball.

One year ago: Italian Herb & Cheese Fettucine

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