Thursday, January 28, 2010

Orzo with Roasted Vegetables

So, I've been in kind of a post-holiday cooking slump. I think I just went a little too overboard with all the baking and preparing of dishes in November and December so I took I much needed break. However, when I came across this recipe last week, I felt my inspiration coming back. I made this one night when my husband was not going to be home for dinner, thinking that it was light and not exactly a full meal type of dish. The funny thing was, before he left for the evening, he had eaten 3-4 bites and was loving it! I think it would be a great side for fish or chicken. Hope you enjoy!

Orzo withe Roasted Vegetables
Adapted from Barefoot Contessa

Ingredients

* 1 small eggplant, peeled and 3/4-inch diced
* 1 red bell pepper, 1-inch diced
* 1 yellow bell pepper, 1-inch diced
* 1 red onion, peeled and 1-inch diced
* 2 garlic cloves, minced
* 1/3 cup good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 pound orzo or rice-shaped pasta

For the dressing:

* 1/3 cup freshly squeezed lemon juice (2 lemons)
* 1/3 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

To assemble:

* 1/4 cup pignolis (pine nuts), toasted
* 3/4 pound good feta, 1/2-inch diced (not crumbled)
* 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 400 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30-35 minutes (watch that garlic does not burn), until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 6 to 8 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Thursday, January 7, 2010

Yummy Lemon Pound Cake!

Here is a recipe my friend Audra recently tried. I love the idea of making something lemony in this cold weather...it makes me think of warm weather! The recipe is from the newspaper, but she added her own lemon glaze. I can't wait to try it myself!

Yummy Lemon Pound Cake

3 sticks butter, room temp
3 cups sugar
8 eggs
3 cups flour
1/2 cup lemon juice

1. Cream butter and sugar, set aside
2. Beat eggs well and add to mixture.
3. Fold in flour and lemon juice.
4. Pour into a well greased and floured bunt pan and bake at 325 for one hour or until toothpick comes out clean
5. Add glaze once cake is cooled (glaze recipe is 1 cup powdered sugar and 5 teaspoons lemon juice)