Tomato, Barley and Feta Risotto
I love to make this meal over the winter months, a generous serving in front of the fire, it’s a true winter warmer and everyone loves the flavours. Tasty tomatoes, the crunch of the barley and the smooth rich taste of the feta brings this together beautifully.
Click here for the full recipe:
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
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Pasta Salad with Sun Dried Tomatoes
This delightful pasta salad is surprisingly low-calorie at around 328 calories per portion. The sun-dried tomatoes make the salad light and refreshing.
Prep Time: Approximately 15 to 20 minutes
INGREDIENTS:
8 oz pasta
6 tablespoons vinaigrette dressing
6 sun-dried tomatoes
4 green onions
1/2 cucumber
1/3 cup mozzarella
3 tablespoons basil
salt & pepper to taste
Created with Wondershare Filmora. Song: Happy Banjo Background from Filmstocks.com. Nail polish strips by Color Street at notyourmommaspolish.com.
Calories may vary due to variants in ingredients.
5 Must-Grow Perennial Vegetables: Harvest Year After Year... ????????
Wish you could plant once and harvest the same plant year after year? Well you can! ...if you plant perennial vegetables. ???? Try some of these beautiful, unusual and surprisingly tasty options! Why not experiment with some new varieties and discover new favorites that will keep on producing year in year out?!
Ben shows us how, with these top 5 perennial vegetable tips. Let the love show and let the veg grow!
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Your New Favourite Pasta - Orzo with Feta Christine Cushing
I show you why the mashup of orzo + spanakopita or spinach , feta , dill and green onions will leave you wanting more. With my simple, risotto style cooking technique of Greek orzo, in 20 minutes you'll have a dish everyone will love. We discuss the difference between Greek and Italian orzo pasta and what the ideal feta is.
FULL RECIPE BELOW :
Orzo with Creamy Feta and Spinach
This 20 minute recipe, is a mash up 2 of my favourite Greek dishes, orzo and basically a spanakopita turned into a pasta. Who wouldn’t love that?
2 Tbsp. extra virgin olive oil (25 ml) + more to drizzle
2 green onions, finely sliced
1 Tbsp. freshly chopped dill (15 ml)
4- 5 cups chicken stock (1000-1250 ml)
2 cups orzo pasta (500 ml)
salt and pepper to taste
1 small container baby organic spinach , washed
3 oz. Greek feta cheese, crumbled (75 gm ) , or to taste
grated zest of 1 lemon
In a medium pot, heat olive oil with green onions and dill and soften over medium heat for 2-3 minutes. Add the chicken stock , salt and pepper and bring to a boil.
Add orzo , stir and reduce to medium . Cook for about 12-15 minutes ( depending on brand of orzo)stirring occasionally. If after 8 minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered. Adjust seasoning.
Add washed baby spinach and immediately remove from heat. The steam will just wilt the spinach. Serve and sprinkle with crumbled feta and more cracked black pepper and dill , grated lemon zest and drizzle of good quality olive oil.
Serves 4