Easy 20 Minute Mediterranean Orzo Salad
This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 ½ cup dry orzo pasta
???? 1 pint grape or cherry tomatoes halved
???? 2 green onions trimmed and chopped (both white and green parts)
???? ½ green bell pepper seeds removed, chopped
???? 1 cup packed chopped fresh parsley about 1 ½ ounces
???? ½ cup packed chopped fresh dill about 0.5 ounces
???? ¼ cup sliced pitted kalamata olives about 1 ounce
???? 2 teaspoons capers
???? Feta cheese to your liking
For the Dressing
???? 1 lemon zested and juiced
???? ¼ cup extra virgin olive oil
???? 1 garlic clove minced
???? 1 teaspoon oregano
Tomato Orzo Puttanesca Recipe | Ottolenghi Test Kitchen (OTK) Shelf Love Cookbook
Ottolenghi Test Kitchen 'OTK' Cookbook
The inspiration for this is the tuna melt, to which I am rather partial, so forgive me if that’s not up your street. This is a great way to use up tins, jars and bits of herbs and cheese that have been sitting around in the cupboard or fridge for too long, but I’ve also added a few fresh ingredients, such as basil and parmesan, to finish, so by all means substitute those for whatever you have in the house.
Prep 15 min
Cook 50 min
Serves 4
60ml olive oil
1x onion (finely chopped) approx 150g
6 garlic cloves (peeled & crushed)
2x fresh red chillies or 1 tsp chilli flakes
3 anchovy fillets (roughly chopped)
2 tbsp capers (chopped)
1½ preserved lemons (seeds discard & chopped) approx 15g
70g pitted kalamata olives (roughly torn in half)
2 x 160g tins good-quality tuna in olive oil, drained and roughly flaked
2 tbsp tomato paste
1 tin chopped tomatoes
250g orzo
Salt & black pepper
1x beef tomatoes (6x slices - 0.5cm thick)
50g parmesan (finely grated)
2 tbsp basil leaves (roughly torn)
Heat the oven to 220C (200C fan)/425F/gas 7. Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame. Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned. Add the garlic, chilli and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper. Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.
Turn up the oven to 230C (210C fan)/450F/gas 8. Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned. Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.
Appliances all Which? Best buys...
Bosch MCM3501MGB Which review score 74%
De'Longhi Caffe' Corso Fully Automatic Bean to Cup Coffee Machine
Bosch TWK8633GB Styline Collection Cordless Kettle
Bosch Styline Toaster
JJ Chopping board
JJ Black Worktop Saver
Filming Apparatus (See links for visuals):
Selfie Stick Extendable Clamp Phone Holder (Main Presenting Angle)
Flexible Arm Mount Stand for mobile (Birds Eye Preparing Visuals)
Tripod Mount holder for mobile (Birds Eye Cooking Visuals)
Universal Mobile Phone Car Mount/ window Holder (Angled Preparing Visuals)
Enjoy, Yours Truly, James
#healthyeating #cookinginspiration #healthylifestyle #recipecookbooks #howtomake #ottolenghirecipe #recipecookbooks #howtomake#vegetarianrecipes #plantbasedrecipes #ottolenghi #ottolenghitestkitchen #ottolenghicookbooks
Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Ina's roasted shrimp and orzo is a fantastic make-ahead dish for a crowd!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Shrimp and Orzo
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 20 min
Inactive: 1 hr
Cook: 15 min
Yield: 6 servings
Level: Easy
Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #RoastedShrimpandOrzo
Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Veggie and Orzo Salad
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Directions
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
Serve immediately or keep at room temperature until ready to serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #GrilledVeggieOrzoSalad
Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
-----------------------------------
THAILAND 2022:
I buy all my Wagyu/Steaks/Fish from CrowdCow
$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
------------------------------------
Business inquiries: stowellkaito1@gmail.com
------------------------------------
Instagram:
TikTok:
------------------------------------
USEFUL KITCHEN GEAR
???? Chef Tweezers:
????Thermapen Thermometer:
⚖ Scale:
???? Beginners Chef's knife:
???? Nicer Chef's Knife:
???? Cast iron pan:
???? Saucepan:
???? Wooden Cutting Board:
Orzo Chicken
This skillet dish is packed with flavor!! Olives, tomatoes, onions and garlic with a squeeze of lemon juice gives it such a delicious flavor!!!#asmr#olives#tomatoes#yummy#delicious#easy
RECIPE
ORZO CHICKEN
Thursday, December 15, 2022
12:07 PM
JANE'S KRAZY MIXED UP SEASONING
HERBS FROM PROVENCE
6 BONE IN CHICKEN THIGHS
OLIVE OIL
PKG. OF CHERRY TOMATOES
6 GARLIC CLOVES (MINCED)
SMALL ONION OR 1-2 SHALLOTS (CHOPPED)
6-8 OZ. JAR KALAMATA GREEK OLIVES (LIGHTLY DRAINED)
8 OZ. FETA CHEESE
1 TBSP. LEMON JUICE OR JUICE OF A FRESH LEMON
SEASON CHICKEN WITH BOTH SEASONINGS.
ADD ENOUGH OLIVE OIL TO COVER THE BOTTOM OF SKILLET.
BROWN CHICKEN ON BOTH SIDES ON MED HIGH HEAT.
PLACE THE CHICKEN ON A PLATE.
WITH THE LEFTOVER OLIVE OIL, TOSS IN CHERRY TOMATOES AND SAUTE' FOR ABOUT 1 MIN.
ADD IN CHOPPED GARLIC, ONION, AND OLIVES.
SAUTE' FOR ANOTHER MIN OR SO.
ADD 1/2 OF THE FETA CHEESE.
STIR AND ADD HALF OF THE LEMON JUICE, OR SQUEEZE JUICE OF 1/2 LEMON OVER IT.
TRANSFER CHICKEN BACK TO THE SKILLET . ADD REMAINING LEMON JUICE AND FETA CHEESE.
PLACE IN PREHEATED 375* OVEN FOR 45 MIN.
FOR THE ORZO, FOLLOW PACKAGE COOKING INSTRUCTIONS.
SERVE CHICKEN DISH OVER ORZO