May 15, 2021
Garden Orzo
Orzo is an ingredient I under-utilize and I’m always surprised how much I like it each time I remember to make it. I’m imagining it’s because I spent years exclusively eating paleo, and have been into low carb for years upon that – but this is really good.
This recipe tastes fresh and makes a great accompaniment to next weeks recipe – a baked Mediterranean chicken. It’s also great as a standalone dish.
Vegetarian, vegan
Garden Orzo
1/2 cup orzo
1.5 cups liquid – I used 1/2 a cup of good stock & 1 cup of water; you do you, though I’d suggest using some good flavorful broth as well
6 sundried tomatoes
500g baby spinach
2 cloves garlic
2 tsp. your favorite oil
Optional add-ins: pine nuts, a good salty cheese (this one from Violife was what I used for the dish I made to go with and it was fantastic – they also make a “Parmesan” that would probably be great here), a squeeze of lemon juice, a sprinkle of Zaatar
Sauté the garlic in the little bit of oil until just beginning to turn tender.
Add the stock & water and bring up to a boil.
Add the orzo and cook, stirring quite frequently to prevent sticking, until just al dente, a minute or so before the cook time is up.
While the orzo is working, chop the sundried tomatoes.
When the orzo is al dente, remove from the heat.
Chuck the sundried tomatoes in, stir, and add the spinach on top.
Let steam a couple minutes, and stir the wilted spinach in.
Top with your optionals and serve.
Serves 2 for dinner
May 14, 2021
May 13, 2021
May 12, 2021
May 11, 2021
May 10, 2021
May 9, 2021
May 8, 2021
Okra Curry
Finally. A curry with taste! I have been crap at making truly flavorful curries in general – I find recipes either too light in the spice for my taste, or just generally falling flat of the kind of deeply layered taste thing I love when enjoying my favorite delivery curries.
This is a step in that direction. It’s complex, flavorful, and wholly satisfying.
A word of caution for this recipe: I served mine with just a side of basmati rice, and I was still hungry. Either the carb ratio was off, or the meal needed some protein or fat to be truly filling.
Note: This recipe uses some of the Good Standard Curry I posted last week. That curry is a fantastic base for all number of other curries – I’m hoping I’ll get one more shot at transforming it into something else before I run out. Luckily, it freezes beautifully in batches.
gluten-free, paleo, vegetarian, vegan
Okra Curry
1/2 yellow onion
2 cloves garlic
1 green chili of your choice
400-500g can diced or crushed tomatoes
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. smoked paprika
1 Tbsp. tomato paste
1.5 c. chopped okra
1 bell pepper
1 c. of the Good Standard Curry I posted a recipe for last week
Your favorite cooking oil
Salt & pepper
Chop your onion and garlic. Mince the chili. Fry in a little oil until just beginning to brown.
Add about a quarter cup of water, let simmer about 5 minutes while you are prepping the next step.
While the aromatics are softening, in another pan, fry the coriander, cumin, smoked paprika and tomato paste in a little oil about a minute, or until fragrant.
Add the canned tomatoes, stir well, and simmer 10 minutes.
While the tomatoes are simmering, Whiz the onion mixture to form a paste. Chop the okra and bell pepper.
Add the onion mix, okra, bell pepper and curry base. Simmer 20 minutes, season well with salt and pepper and serve.
I served mine with basmati rice cooked with a little butter – you do you.
Serves 4-6
Gastography 