Posts Tagged ‘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.
CORN CHOWDER WITH ZUCCHINI AND ORZO
2 Tbsp unsalted butter, divided (I used Melt)
1 medium zucchini, medium diced
1/4 lb cooked whole wheat orzo
1 bunch scallions, white and green parts separated and thinly sliced
2 cups vegetable stock
1 cup water
Salt and pepper
3 cups corn kernels (from 4 ears), cobs reserved
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallions greens; season with salt and pepper.
- Melt remaining 1 tablespoon butter in the same saucepan over medium-high. Ass scallion whites and saute until tender, 3 minutes. Add corn kernels and cook until tender, 3 minutes. Add vegetable stock, water, and corncobs and bring to a boil. Reduce to a simmer and cook until chowder thickens slightly, about 8 minutes.
- Remove from heat and discard cobs and season with salt and pepper. In batched, fill a blender halfway with chowder and puree, or use an immersion blender. Serve chowder topped with zucchini mixture.
Source: Adapted slightly from Everyday Food, July/August 2012
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
ORZO WITH PARMESAN AND BASIL
3 Tbsp unsalted butter
1-1/2 cups whole wheat orzo
3 cups vegetable stock
6 Tbsp fresh chopped basil
1 cup Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
- Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste. Serve immediately.
Source: Tasty Kitchen