It was "Dad's Night" at Giovanni's pre-school, and luckily his Dad flew back into town in time for the event, so I took our daughter, Sophia, out for a "dinner date" -- Giovanni and I have shared a few of these when Sophia and Joe have had their Indian Princess camp-outs. We decided to go somewhere different--a place we haven't been to before as a family. We settled on "Zov's" -- a classy local hang-out. Sophia had never been there before and she was worth every over-priced menu item!
I am amazed at how mature she is and how much she is a "little lady". Just the way she held a conversation this evening was as if she and I were not at once connected by an umbilical cord. However, there were times when she blurted, "Mommy, I love you more than anything in this world because I loved you FIRST!" (This is in reference to whom she really felt connected to from in the womb). She is my never-ending DELIGHT! Sure there are times of challenge--where I feel like I am losing it with patience and the constant "because I told you so's"--but they are nil compared to the overflowing goodness that emanates from Sophia--she is a trooper!
Sophia went to Giovanni's T-ball practice with me the other day, and she wanted to help the coach. I told her to ask permission and he replied with "Sure!" (Little did he know that he had a little adult at his side--way beyond her years!). Sophia then ran to the car and grabbed her softball mitt--she immediately sprinted to the "Miteball" field to assist with the practice. When I saw her rolling ground balls to the boys and saying, "That's what I want!" after they put it in their glove, I almost fell over! I was silently saying, "Who is that child?" Oh wait...she is mine! She is 7, but has the heart and mind of a 30 year-old. She was placing her hand on the shoulders of these boys saying, "You can do it, I know you can!"
"Hello, God?" I am listening, and I am soooo present and aware of your gifts of abundance! Thank you!!! We will always give back to prove that we acknowledge your goodness! We praise you! I hope that Kenton knows his influence: "We were blessed to be a blessing"----and we're hoping to be just that!
Today I made a "Trader Joe's" Banana Bread--it was a mix from a box, but I added 3/4 cup chocolate chips and it was over-the-top delicious!!! You can find the mix boxed in the store. It is awesome!!!
Thursday, March 4, 2010
Tuesday, March 2, 2010
"Saturday Night Savor"
One of the things that I hope to accomplish with this project in addition to donating money, food and clothing to the homeless and hungry (and have Sophia and Giovanni absorb the essential necessity of doing so), is to learn how to cook for a large group. I would love to host dinner parties often, but I am intimidated by the strategic "timing" of the recipes, what to do "ahead-of-time", doubling or tripling a recipe, what to do "while" people are comingling, etc., so that the evening would all go smoothly. For instance, when Rick and Starla were here, I was often engaged in a great conversation with them, only to have to spin around to turn the pork, or stir the sauce, or drain the pasta, etc....a little hectic as I am an amateur at best! However, I knew it was safe to attempt it all with them because they are my "peeps" -- such amazing friends and our kids just love each other. I foresee many dinner parties in the future...hoping that I get better at all the timeline necessities in the meantime.
I must say that calories or nutrition were not at the "healthy" forefront of the menu selection, rather "taste" was what I was after. I settled on "Pork Chops with Marsala and Fennel", and I paired that with a "Linguine with Cream and Gorgonzola Cheese". I also prepared a field-greens salad with balsamic vinaigrette. My sweet Madi was also here as a seated guest to this occasion, and she gave a huge thumbs-up too! I am so grateful for the love I have in my life from both family and friends. I will never minimize or take that humungous blessing for granted!
Here are the recipes for you all to enjoy...are any of you out there? I would love to read your comments...
Pork Chops with Marsala and Fennel (Food & Wine magazine recipe)
Ingredients:
1 tablespoon olive oil, more if needed
4 pork chops, about 3/4 inch thick (about 2 1/2 pounds in all)
Salt
Fresh-ground black pepper
1 onion, chopped
1 fennel bulb, cut into thin slices
4 cloves garlic, minced
1/2 cup dry marsala
2/3 cup canned low-sodium chicken broth or homemade stock
1 tablespoon tomato paste
3 tablespoons chopped fresh parsley
Directions:
1.In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper. Put the chops in the pan. Cook, turning once, until browned and done to medium, about 5 minutes per side. Remove and put in a warm place.
2.If necessary, add oil to the pan to make about 2 tablespoons fat. Add the onion, fennel, and 1/8 teaspoon salt. Cook, covered, stirring occasionally, until soft, about 10 minutes. Uncover and add the garlic. Cook, stirring, 1 minute longer. Add the marsala. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, 1 to 2 minutes.
3.Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt, and any accumulated juices from the meat. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes. Add the remaining tablespoon parsley, 1/8 teaspoon pepper, and the pork chops. Cook until just heated through, 2 to 3 minutes.
And from "365 Easy Italian Recipes" by Rick Marzullo O'Connell,
"PASTA WITH CREAM AND GORGONZOLA CHEESE":
1/2 cup coarsely chopped walnuts
1 1/2 cups heavy cream
6 ounces gorgonzola or other blue cheese
1 pound fresh fettuccine
1. In a medium frying pan, toast walnuts 2 to 3 minutes over medium heat until lightly browned, shaking pan frequently. Set aside.
2. In a large saucepan, boil cream over medium heat until reduced to about 1 1/4 cups, about 5 minutes; be careful not to let it boil over. Stir in cheese until melted.
3. Meanwhile, cook pasta in a large pot of boiling salted water until tender, 2 to 4 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together. Sprinkle with walnuts.
Thursday, February 25, 2010
"Spaghetti With Pork Bolognese"
This Ten-Dollar bill pictured here was found within the numerous bills in our "Donations Jar
" when counting our total contributions to donate this month. Our total amounts to $106.51! We are so excited to be giving all of that to the "Doube R Ranch" as I previously posted. I also have started gathering clothes, shoes and such to give to the Orange County Rescue Mission as it will be used to clothe those living on the streets! I found it interesting that this Ten Dollar bill apparently has traveled from Vatican City in Rome, Italy! Italy of all places! Furthermore, it appears that the person who defaced this bill claims to be Pope John Paul or at least wants this bill to be returned to him; However, perhaps that person should check the correct spelling of his name.
The recipe to post for this entry was again from the "Cooking Light best recipes 2010" magazine edition. It is titled, "Spaghetti with Pork Bolognese" and was very delicious and hearty. It called for cinnamon stick and nutmeg which gave it a very robust flavor. A great family-meal for those Italian lovers! Count us in!!! Here is the recipe and magazine review for you all to enjoy:
A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yield: 8 servings
Ingredients:1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt, divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Preparation :
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
" when counting our total contributions to donate this month. Our total amounts to $106.51! We are so excited to be giving all of that to the "Doube R Ranch" as I previously posted. I also have started gathering clothes, shoes and such to give to the Orange County Rescue Mission as it will be used to clothe those living on the streets! I found it interesting that this Ten Dollar bill apparently has traveled from Vatican City in Rome, Italy! Italy of all places! Furthermore, it appears that the person who defaced this bill claims to be Pope John Paul or at least wants this bill to be returned to him; However, perhaps that person should check the correct spelling of his name.The recipe to post for this entry was again from the "Cooking Light best recipes 2010" magazine edition. It is titled, "Spaghetti with Pork Bolognese" and was very delicious and hearty. It called for cinnamon stick and nutmeg which gave it a very robust flavor. A great family-meal for those Italian lovers! Count us in!!! Here is the recipe and magazine review for you all to enjoy:
A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yield: 8 servings
Ingredients:1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt, divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Preparation :
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Sunday, February 21, 2010
"Chicken With Olives"
This dish was one of the "Prize Tested Recipes" and was the $400 winner in the "Better Homes & Gardens" September 2008 publication. Its author is Donna Ricci from Scottsdale, AZ. Very easy to make as well - I am learning to do all of the preparation before I even begin so that I am simulating the cooking shows with adding a little bowl of this, a pinch of that, and a bowl of this, and a pour of that. The soiled prep bowls then make a mound in my sink, but at least the cooking part is smooth-sailing.
The fact that this recipe is published in "Better Homes & Gardens" brings me to another point of awareness. There are so many people without families or "homes" in the family-sense of the word, and my heart aches for the voids their hearts must endure. I will never grasp the maltreatment of a child or the suffering that some children have to endure, let alone encounter the loss or absence of a parent. Or even worse, living with a parent that is abusive or neglectful. WHY? I will never know, but I can try to help in some way through loving acts. So I attempted to research some other hunger/homeless charities in Orange County, CA, in addition to the Second Harvest Food Bank. My goal is to donate everywhere possible to legitimate organizations, through money, volunteering and food donations.
I came across the Orange County Rescue Mission and was so touched by the amount of assistance and aid that they provide to the homeless, neglected and hungry individuals that are existing in our own County in substantial amounts--a great number of these individuals are neglected and abused children. I get so angered by the thought of someone abusing anyone, let alone an innocent soul and defenseless child. How easy it is for the map of that child's life to be altered forever by this abuse and abandonment. With love, patience and care, that route can be redirected toward a life of fulfillment and happiness--this is my prayer.
There is a facility called the Double R Ranch (the "R"s stand for Redemption and Restoration),which is operated through the Orange County Rescue Mission, where foster children (who have been placed in group homes) are taken to this ranch to interact with animals as a form of therapy so that they can learn trust and a positive part of relationships. The stories of some of these individuals whose lives have been forever positively changed are very emotional and very real.
There are volunteer opportunities where an individual, or an entire family, can go to the Ranch for a day to volunteer services in the chores/maintenance of this facility. The website lists various dates that are open -- my family will definitely be doing this as soon as Joe returns from Spring Training travels. We look forward to doing what we can to make even the slightest bit of difference. Our donation at the end of this month will go 100% to the Double R Ranch. Thank you to the Orange County Rescue Mission for being there for these deserving individuals. Please let this goodness continue so that these worthy individuals can find hope in their hearts.
"Hope is important because it can make the present moment less difficult to bear. If we believe that tomorrow will be better, we can bear a hardship today."--Thich Nhat Hanh
Here is the recipe for you to enjoy:
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed tomatoes
1 5.75oz. jar sliced pitted green olives, drained
1 2.25-oz. can sliced pitted ripe olives, drained
2 Tbsp. capers, drained
2 Tbsp. finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley
Directions:
1. In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
2. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
3. To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.
Saturday, February 20, 2010
"Garlic and Sun-dried Tomato Corn Muffins"
Since my family had a busy sport-night (softball and T-ball practices), for dinner we had grilled cheese sandwiches and some delicious Trader Joe's soup -- I highly recommend the Roasted Red Pepper and Tomato Soup from Trader Joe's -- comes in a box and is oh, so yummy!
To go along with the soup, I looked to Giada for some delightful muffin or roll recipe. I decided on the "Garlic and Sun-dried Tomato Corn Muffins" from my new cookbook that Heidi sent me from Oregon. They were moist, flavorful and filling. Recipe below...
To go along with the soup, I looked to Giada for some delightful muffin or roll recipe. I decided on the "Garlic and Sun-dried Tomato Corn Muffins" from my new cookbook that Heidi sent me from Oregon. They were moist, flavorful and filling. Recipe below...
Ingredients
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Directions:
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes. --from "Giada's Kitchen - New Italian Favorites".
Friday, February 19, 2010
"The Generous Heart of a Stranger"
I usually awake each morning believing that there is more "right" than "wrong" in this world, more "good" than "evil", and that therefore, there is room to shift the pendulum more in the direction of "right". The smallest of deeds and simplest of actions are so able to turn into waves of triumph with persistent effort -- so I keep on trying to do right. Each day I attempt to do something positive, something to assist the needy, and hope that my small actions may make a difference to somebody, someday. I am only one person, but I know that nothing is impossible, and the faith I have in the Man upstairs just puts a smile in my heart. I am so grateful for what I have been given, and I know that prayer is a powerful force. I pray for the homeless and the needy daily, and I believe that good will out-do evil everytime...
As a perfect example of the goodness that exists in the human realm: I met with an acquaintance of mine who happens to own a neighboring business called "Wine Styles", and informed her about my endeavors of this project. As I was informing her of the nature of our project, an additional patron joined us and she asked me if I would share with him the specifics of same. I did, and he quickly reached for his wallet and handed me $60.00 to add to our Jar!!! $60.00!!! I was so touched and blown away by his generosity, but more importantly, amazed at how he understood our project's mission from the first few words! This generous person, who was a complete stranger, cared enough about our task that he opened his heart and wallet knowing that he could make a difference. He most certainly did as his gift put us close to $100.00 for this month's donation, and we are only mid-way thru February!
When I began this project, I was hopeful--I was optimistic. Now, I am inspired more than ever to witness generosity in the heart of a stranger...all because we care about the homeless and the hungry. Caring matters. I saw a great bumper sticker on a car the other day which spoke volumes. It said, "Because nice matters". Amen to that!
"A generous heart, kind speech, and a life of service and compassion are the things which renew humanity."--Buddha
This night's recipe was absolutely delicious -- my favorite so far! So lean, and so tasty!!! Enjoy! It is from the "Cooking Light best recipes 2010" magazine.
1. Prepare grill to medium-high heat.
2. Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.
3. Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.
As a perfect example of the goodness that exists in the human realm: I met with an acquaintance of mine who happens to own a neighboring business called "Wine Styles", and informed her about my endeavors of this project. As I was informing her of the nature of our project, an additional patron joined us and she asked me if I would share with him the specifics of same. I did, and he quickly reached for his wallet and handed me $60.00 to add to our Jar!!! $60.00!!! I was so touched and blown away by his generosity, but more importantly, amazed at how he understood our project's mission from the first few words! This generous person, who was a complete stranger, cared enough about our task that he opened his heart and wallet knowing that he could make a difference. He most certainly did as his gift put us close to $100.00 for this month's donation, and we are only mid-way thru February!
When I began this project, I was hopeful--I was optimistic. Now, I am inspired more than ever to witness generosity in the heart of a stranger...all because we care about the homeless and the hungry. Caring matters. I saw a great bumper sticker on a car the other day which spoke volumes. It said, "Because nice matters". Amen to that!
"A generous heart, kind speech, and a life of service and compassion are the things which renew humanity."--Buddha
This night's recipe was absolutely delicious -- my favorite so far! So lean, and so tasty!!! Enjoy! It is from the "Cooking Light best recipes 2010" magazine.
Grilled Pork Chops with Shallot Butter
8 (7-ounce) bone-in center-cut pork chops
8 (7-ounce) bone-in center-cut pork chops
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, minced
2 tablespoons butter, softened
2 1/2 teaspoons minced shallots
1/4 teaspoon grated lemon rind
1. Prepare grill to medium-high heat.
2. Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.
3. Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.
Wednesday, February 17, 2010
"Giada, Giada, Giada..."
The name of a cook that I so greatly admire will probably remind you of the famous Seinfeld episode where "Yada, yada, yada" was introduced and quickly became universally popular as a means of making a long story short. Well now that I am engulfed in cookbooks and "The Food Network", I can't help but find myself replacing the infamous saying with "Giada, Giada, Giada"--not as an ending to a story, rather the answer to whom I admire in the kitchen. She is a talented culinary artist, and her recipes usually attempt to add the healthy flair. Surely I need not tell you how ecstatic I was to receive her cookbook in the mail as a gift from my loyal and ever-so-supportive friend, Heidi.
I couldn't wait to see the recipes in this book...I said that I would attempt to make the first thing that I opened to, and that happened to be "Orzo-Stuffed Peppers". It just so happens that we were going over to my Dad's house yesterday evening to celebrate my nephew's birthday, so I vowed to make this and bring it for everyone to hopefully enjoy.
This recipe is completely vegetarian, with the exception of the chicken broth. I found it delicious, with the flavor of mint making it unique! It seemed like most people liked it, but I think it was more of a "middle-of-the-road" review. Joe loved it and had the leftovers for lunch today.
I had one faux-pas when making this: I doubled the recipe, and therefore purchased two cans of Italian whole tomatoes, yet when I was checking out from the grocery store, I noticed one of the cans had a bunch of dents in it. I know that it is so popular to inject botulism into your muscles these days for the sake of erasing wrinkles, but I wasn't risking the chance of erasing anyone's digestive system with tainted tomatoes. So, I asked the manager to get me a new can as she asked if I needed help. It was only after I had opened the can and dumped it into the mixing bowl did I realize that she had picked up "pureed" tomatoes -- big difference. The orzo mixture was a tad more runny than it would have been with the whole tomatoes, but it still worked...
Our contribution to the Jar for this recipe totaled $4.03. The Jar is quickly filling up again -- can't wait to make our next donation and stock those shelves with more nourishment for the hungry.
Here is the recipe from "Giada's Kitchen - New Italian Favorites" by Giada de Laurentiis:
Orzo-Stuffed Peppers
1 (28-ounce) can whole Italian tomatoes
2 medium zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
1/4 chopped fresh basil, for garnish
Preheat the oven to 400 degrees F.
Pour the tomatoes and their juices into a large bowl and break them into pieces using a pair of kitchen shears or your fingertips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high-heat. Add the orzo and cook for 4 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth, and add the orzo to the large bowl with the vegetables. Stir to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
I couldn't wait to see the recipes in this book...I said that I would attempt to make the first thing that I opened to, and that happened to be "Orzo-Stuffed Peppers". It just so happens that we were going over to my Dad's house yesterday evening to celebrate my nephew's birthday, so I vowed to make this and bring it for everyone to hopefully enjoy.
This recipe is completely vegetarian, with the exception of the chicken broth. I found it delicious, with the flavor of mint making it unique! It seemed like most people liked it, but I think it was more of a "middle-of-the-road" review. Joe loved it and had the leftovers for lunch today.
I had one faux-pas when making this: I doubled the recipe, and therefore purchased two cans of Italian whole tomatoes, yet when I was checking out from the grocery store, I noticed one of the cans had a bunch of dents in it. I know that it is so popular to inject botulism into your muscles these days for the sake of erasing wrinkles, but I wasn't risking the chance of erasing anyone's digestive system with tainted tomatoes. So, I asked the manager to get me a new can as she asked if I needed help. It was only after I had opened the can and dumped it into the mixing bowl did I realize that she had picked up "pureed" tomatoes -- big difference. The orzo mixture was a tad more runny than it would have been with the whole tomatoes, but it still worked...
Our contribution to the Jar for this recipe totaled $4.03. The Jar is quickly filling up again -- can't wait to make our next donation and stock those shelves with more nourishment for the hungry.
Here is the recipe from "Giada's Kitchen - New Italian Favorites" by Giada de Laurentiis:
Orzo-Stuffed Peppers
1 (28-ounce) can whole Italian tomatoes
2 medium zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)
1/4 chopped fresh basil, for garnish
Preheat the oven to 400 degrees F.
Pour the tomatoes and their juices into a large bowl and break them into pieces using a pair of kitchen shears or your fingertips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high-heat. Add the orzo and cook for 4 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth, and add the orzo to the large bowl with the vegetables. Stir to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
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