Lemon Parm Orzo with Peas

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Ingredients: (Serves 4-6)

  • 1 1/4c Orzo
  • 2 1/2c chicken stock (or water)
  • 1 TBSP EVOO
  • salt and pepper
  • Juice and zest of 1 lemon
  • 1 1/2c peas
  • 3/4c freshly grated pecorino Romano cheese (or any other hard parm like cheese)

Directions:

  1. In a medium pot over medium heat, add EVOO. Let the oil heat up and then add your dried orzo to the pot. Stir every minute or so until your orzo is nice and browned and fragrant. Now add in your chicken stock or water. Let your pot come to a boil, and then reduce your heat to medium-low and cover the pot with a tight fitting lid. Let cook until nice and fluffy. When there is a few minutes left of cooking, add in your peas.
  2. Once your orzo and peas are done cooking, turn your heat down to low. Remove the lid and add in your lemon zest, lemon juice, pecorino romano cheese, and season with salt and pepper. Mix it all up and serve!
  3. It doesn’t hurt to grate a little extra cheese on top!!

Cardamon rice + Chili Beef

The beef cooked with this rice dish is a straight copy from Chef Ramsays “Great escape” cook book. It’s a great one, I suggest you get that book!! the rice is just something I thought to make with it. And it is sure delicious. Packed with flavour.

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Ingredients:

-chef ramsays chili beef from “the great escape”

-1.5c long grain rice (basmatie or jasmine)

-3c chicken broth

-4 cardamon pods, crush them so the seeds can fall out. keep the pods.

-1 heaping tsp coriander

-1 tsp red pepper flakes

-1/2 a lime, juiced – keep the juiced lime half for cooking

-salt and pepper to taste

-In a medium to large sauce pan over med-high, add your chicken broth. Once the chicken broth is warmed, add your cardamon seeds and pods, coriander, red pepper flakes, lime juice and lime half, salt and pepper. Whisk, and bring to a boil. once it has been brought to a boil, reduce heat to low, and simmer for 15 minutes to let the flavours meld together. once that is complete, cook your rice in the broth according to package directions. I cheat by using a rice cooker 😉


Brown butter garlic + thyme mashed potatoes

A small, but delicious twist on traditional mashed potatoes – this is a must try. Plus, it’s so easy!

This recipe serves 4 as a side dish!

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Ingredients:

-3 large potatoes, peeled and cubed in 1″ pieces

-1/4-1/2c cream – or as needed

-1/2c butter

-5 cloves garlic, minced

-2 heaping tbsp fresh thyme

-Salt and pepper to taste

Bring a pot of water to a boil. Add potatoes. Boil until soft. Drain.

In a sauce pan on medium heat, add the butter. As the butter starts to brown, add the garlic and the thyme. The butter will start to smell nutty. Do not let it burn – it’s very easy to burn.

Add the butter to the potatoes. Season with salt and pepper. Add 1/4c cream. blend the potatoes with a hand blender. Add more cream as needed.


Fresh Dill and cucumber salad!

In the mood for cucumbers? I love light salads in the summer! There’s nothing better than fresh garden veggies and herbs to make a delicious side to a meal.

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Ingredients: (serves 4)

  • 2 English cucumbers, diced
  • 1/2c dill, rough chopped
  • 1/2c green onion, thinly sliced
  • 1/4c mint, rough chopped
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp EVOO
  • 1 tbsp white balsamic vinegar
  • 1 tbsp honey
  • sea salt and fresh ground pepper to taste

Directions:

  1. Add all of your ingredients to a bowl, toss and serve with Greek Chicken Skewers with Tzatziki