Giouvetsi (Greek Beef Stew with Orzo)
Giouvetsi is a classic Greek dish that's simply packed with flavor and warmth. Featuring tender beef, orzo pasta, and a rich tomato sauce infused with aromatic herbs and spices, this dish is perfect for a cozy family dinner or a gathering with friends.
COMPLETE GREEK's Manestra—Chicken with Orzo in Tomato Sauce (EP 3)
Manestra (μανέστρα), common throughout Greece and across the diaspora, is a humble one-pot dish. At its most simple, it's just orzo—short-cut pasta, shaped like a large grain of rice—in tomato sauce. You can use fresh or canned tomatoes—or even tomato paste. In this episode, Chef Christina Xenos employs canned tomatoes and, for a heartier repast, adds chicken. You can thin it and make it more of a soup, or embrace the starchiness of the orzo and enjoy it as a stew. For the full recipe, visit
COMPLETE GREEK is produced and distributed by EatsDrinksTV, a service of the Center for Culinary Culture and 1st Reel Entertainment, and sponsored by Melissa's Produce. Hosted by Chef Christina Xenos, author of OPA! THE HEALTHY GREEK COOKBOOK, the series tells the story of traditional Greek cuisine—one dish at a time.
Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
Cajun Chicken Orzo | Supergolden Bakes
Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite midweek meals.
Full printable recipe
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How to Make Greek Stew (Manéstra)
Ingredients:
1/8 cup olive oil
2 packages short ribs, bone in (approx 8-10 pieces or 3-3 ½ lbs)
Salt and pepper
4 heaping tablespoons fresh mint, finely chopped fine, stems removed
1 large sweet yellow onion, chopped fine
48 oz. tomato sauce (6 small 8oz cans)
1 piece of cinnamon stick, (approx. 1 inch long)
4 whole cloves
1 package ORZO pasta (approx. 1 lb)
1 medium lemon, squeezed
1/2 cube butter, browned
1 quart chicken broth for thinning mixture
For the Dutch Oven method
Directions:
Generously sprinkle salt and pepper on both sides of short ribs. In a hot skillet with olive oil, brown ribs. When browned, add mint and onion cooking until onions are tender. Add tomato sauce, cinnamon and cloves. Simmer until meat is tender, about 3 hours. When done, remove meat and cut up or shred into bite-sized pieces. Remove and discard cinnamon stick and cloves. Add Orzo to sauce, stirring often to avoid sticking. Cook for about 25 minutes. Add lemon juice. Return meat to pot. In a small saucepan, cook butter until browned. Stir butter into orzo and meat mixture. If sauce is too thick, add chicken broth for desired texture. Serve immediately. (Serves approximately 6-8 servings.)
For the Crock Pot method
Directions:
In a skillet brown the seasoned short ribs in olive oil. Add onions and mint, cooking until onions are tender. Transfer ribs and onions to crock-pot. Cover meat with tomato sauce, cloves and cinnamon. Cook on high for about 6 hours or until ribs are tender. Remove meat. Cut or shred into bite-sized pieces. Remove cinnamon stick and cloves. Add Orzo to the sauce. Cook for about 20 minutes, stirring occasionally. Add the meat back to the cooked Orzo. Add the melted butter and lemon. Stir and serve.
Greek Orzo with Feta & Olives: Ready in 30 mins!
Print this recipe here:
Ingredients
1/4 cup olive oil
1/2 red onion, finely chopped
3 garlic cloves, grated
2 cups orzo pasta
4 cups hot chicken or vegetable broth
1/4 cup lemon juice
2 roasted red peppers, chopped
1/2 cup frozen green peas
Kalamata olives, chopped
6 oz (150g) feta cheese, crumbled
1 tablespoon capers
1-2 tablespoons finely chopped parsley
Instructions
Heat a skillet over medium heat.
Add olive oil and onion and cook until soft and golden.
Add the garlic and heat until fragrant.
Add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice. Bring to a boil and reduce the heat to low. Simmer for 12 minutes.
Add the capers and and feta cheese, toss together. Warm through for 2-3 minutes.
Garnish with parsley and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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