Orzo Salad with Corn, Zucchini, Feta and Mint

This was my first time making Orzo at home, so I wanted to do something simple. I found the recipe on Pinterest - and made very few changes, and it was delicious. We did this as a main dish and it made plenty for us and leftovers. I knew we'd like it because of the meditereanian flavors.

 

One Pot Orzo Salad with Fresh Corn, Zucchini, Feta and Mint

 

• 3  tablespoons extra-virgin olive oil, divided
• 2 small zucchini, diced
• 2 ears of fresh corn, kernels cut from the cobs
• 1 1/2 c. (about 8 oz.) orzo pasta
• 14 oz. can low-sodium chicken broth, plus enough water to equal 3 c. total liquid
• 3/4 teaspoon garlic salt
• 2 scallions, minced
• 1 tablespoon minced fresh mint
• 3/4 cup crumbled reduced fat feta cheese
• the juice of one fresh lemon
• salt & pepper, to taste

1. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the zucchini and a pinch of garlic salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.Remove the zucchini and put aside on a plate.
2. Add a smidge more olive oil , the corn and a pinch of garlic salt to the pan. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.
3. To the skillet, add the remaining another tablespoon of olive oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes.
4. Add the 3 cups of liquid and about 3/2 tablespoon of salt. Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes
5. Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste. Top with a little more mint for serving.

**Makes 4 servings
**2 on Bryce's Dish scale. Cutting board and knife, one pot!

Soba Noodle Bowl with Brussels Sprouts, Kale and Mushrooms

 I had a package of soba noodles sitting in my pantry for months because I had no idea what to do with them. When I searched on Pinterest I found so many different ideas I didn't know where to start. Until one day I stumbled upon one that had a ton of my favorite foods so had to try it. Brussels sprouts, mushrooms, and an Asian flair. It comes from Self magazine, and it is touted as a "slimming superfood" recipe. All I know is it's super good, makes great leftovers, and filled me up. I tweaked the portions based on the package of noodles I had and to make sure there were plenty of leftovers. I also added and left out a few things but am so grateful I found this idea. It's super quick and easy too, soba noodles only take a few minutes to cook!

 

 

 

Soba Noodle Bowl with Brussels Sprouts, Kale and Mushrooms

 

 

• 9.5 ounces soba (buckwheat) noodles (I say 9.5 because that's the size of the package I found at my grocery store, Hakubaku is the brand and they were in the Asian foods section)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 1/2 pound brussels sprouts, trimmed and halved
• 2 cups trimmed and quartered mushrooms ( I used a combo of baby bella and white mushroom)
• 2 cups stemmed and chopped kale ( I bought the pre-washed and sliced kind to save time)
• 1 small zucchini, quartered and sliced
• 1/4 cup low-sodium soy sauce
• 4 cloves minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon rice vinegar
• 2 teaspoons agave syrup
• 1 teaspoon sesame seeds
• 1 teaspoon siracha, plus more for serving on top

1. Cook noodles as directed on package.
2. Heat a olive oil in large nonstick pan over medium-high heat. Add sprouts and 1 tbsp water; stir-fry 3 minutes.
3. Add mushrooms, kale, zucchini and 1 tbsp water; stir-fry 3 minutes.
4. In a small bowl combine sesame oil, soy sauce, siracha, garlic, ginger, vinegar and agave. Then add to skillet with veggies, toss to coat.
5. Add noodles to the pan. Cook, tossing, 2 minutes. Top with sesame seeds and more siracha.

*Makes 4 servings
*Its a 2 on Bryce's dish scale. A pa, a skillet, a cutting board and knife.

Fall Quinoa with Turkey Sausage and Kale cooked in Hard Cidar

This is a fantastically fall tasting quinoa dish. I actually found it on the Whole Foods website several years ago when I was learning to cook with quinoa. I made a few tweaks and it's become one of our favorite fall and winter quinoas. It's definitely a hearty main dish, and the ingredients are all pretty healthy AND YOU MAKE IT ONE POT.

 

Turkey Sausage and Kale Quinoa 

 

• 12 ounces smoked turkey sausage, cut into (1/2 inch) cubes (getting the fully cooked kind makes it cook quicker) 
• 1 medium yellow onion, finely chopped
• 3 tablespoons chopped  fresh sage
• 1 cup apple hard cider (the original says you can use pear too, but I never have)
• 1 cup quinoa , rinsed and drained
• 1/2 cup dried cranberries
• 3/4 cup water
• 1 teaspoon sea salt
• One garlic clove minced
• One teaspoon garlic salt
• 2  1/2 cups chopped kale leaves (I buy the bag of prewashed and chopped)

1. In a large pot, cook sausage, onions, garlic and sage over medium-high heat until just browned, about 10 minute s(no oil needed).
2. Add cider, quinoa, cranberries, salt and 3/4 cup water and bring to a boil.
3. Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 20 to 25 minutes.
4. Stir in kale, cover again  for a few minutes so the Kale softens. 

**Makes 4 servings (great as a leftover hot or cold)
***1 on Bryce's Dish Scale - ONE POT! And a cutting board.