November 19, 2020
Creamy Hidden Zucchini Orzo
Y’all know I love to hide some veggies, and this is a great dish to do so. It also, strangely, ends up tasting cheesy and kinda like mac & cheese. Win-win.
Note to future me: DH has requested a repeat showing of this recipe.
vegetarian, vegan
Creamy Hidden Zucchini Orzo
2/3 cup orzo (56g pp)
2 cups veggie or chicken stock
1/2 cup coconut milk
1 Tablespoon butter (Earth Balance is fine)
Zest of half a lemon
1/4 cup parsley, chopped
1/2 cup zucchini, grated finely
Cook the orzo in the stock, stirring continuously so it doesn’t stick for 5-6 minutes or until al dente, adding the zucchini in at the last minute. Add the rest of the ingredients and stir.
Serves 2 for dinner
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November 12, 2020
Buffalo Chicken Pasta
This dish takes the goodness that is buffalo chicken dip and brings it to the dinner table. It’s creamy, satisfying, and just a bit spicy. Yum.
gluten-free
Buffalo Chicken Pasta
4 servings your favorite pasta (I used rice fusilli)
Shredded chicken (I used rotisserie, about half a chicken)
3 ounces buffalo sauce (Franks Red Hot is the best IMHO; I used half garlic flavored and half regular)
5.5 ounces cream cheese (vegan or otherwise)
2 stalks celery, chopped
1 tsp. celery seed (if you’re using celery salt, make sure to taste before adding more salt)
2 tsp. garlic powder
2 tsp. onion powder
Cook your pasta according to directions. Drain and add to a large bowl with the rest of the ingredients. Stir to combine.
Serves 4 for dinner
