Asparagus, Broccoli, and Orzo Salad

I combined a couple different recipes to make this veggie-packed pasta salad with asparagus spears, broccoli, cherry tomatoes, and tri-color orzo.  I thought the balance of lemon to olive oil was not quite right for the dressing somehow, but I still liked the dish overall.

Anne's Asparagus, Broccoli, and Orzo Salad

Ingredients:
1 pound thin asparagus, trimmed and cut into 1-2" pieces
1 small head broccoli, cut into 1" florets
salt and pepper
1 heaping cup dry orzo (I used tri-color)
1/4 cup lemon juice + 1 tablespoon
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
handful of cherry tomatoes, halved
2 tablespoons fresh basil, chopped

Directions:
Bring 4 quarts water to a boil in a large pot.  Add the asparagus and broccoli and 1 tablespoon salt and cook until veggies are crisp-tender, about 2 minutes.  Meanwhile, fill a large bowl with ice and water.  Using a slotted spoon, transfer the veggies to the ice bath and let cool 2 minutes.  Remove from ice water and let dry.

Return the pot of water to a boil and add orzo.  Cook, stirring occasionally, until tender.  Drain, rinse with cold water, then drain again, leaving just a little wet.

Meanwhile, whisk together 1/4 cup lemon juice, garlic, shallot, 1 teaspoon salt, and 3/4 teaspoon pepper.  Whisking constantly, drizzle in the olive oil.  Add the remaining tablespoon lemon juice.   Drizzle over the orzo.  Stir in the asparagus, broccoli, tomatoes, and chopped basil.  

Balsamic Roasted Chicken Thighs with Acorn Squash and Brussels Sprouts

We had some chicken thighs in the freezer, so I thawed them out and made this easy recipe.  It's designed to be a make-ahead recipe, but it works just fine on the spot, too.  The chicken was super moist and the roasted veggies I added to the roasting pan were good too.   When I can home with an acorn squash, Jeremy was worried that I'd drown it in brown sugar (which is what we did to make me like it as a kid), but my grown-up palate was fine with just olive oil, salt, pepper, and fresh thyme leaves.

Balsamic Roasted Chicken Thighs
from Don't Panic - More Dinner's in the Freezer
6 servings; 226 calories/serving

Ingredients:
6 chicken thighs, skin-on, bone-in
1/2 cup extra virgin olive oil
1/4 cup Balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Mix oil, vinegar, garlic, salt, and pepper in a small bowl.  Transfer to a large freezer bag and add chicken, turning to coat thoroughly.  Let marinate in the fridge or freeze for another day.  When ready to make, thaw completely in the fridge.

Place chicken, skin side up, into rimmed baking sheet lined with foil.  Roast at 350º for 40 minutes.


(As I mentioned, for the acorn squash slices and Brussels sprouts, I just brushed them with a little olive oil and sprinkled salt, pepper, and fresh thyme leaves all over the top.  Halfway through baking, I flipped them over.)

Pan-Seared Tilapia

Super fast and easy recipe, and it tasted great too!   We paired it with brown rice and steamed green beans for a simple healthy dinner.   This recipe is a keeper.


Pan-Seared Tilapia
from Prevention magazine
Serves 2; 277 calories/serving

Ingredients:
1 tablespoon butter
2 tilapia fillets (thawed, ~6 oz each)
1 tablespoon chopped parsley
1 clove garlic, minced
1 teaspoon cajun seasoning (I used Emeril's Original Essence)
1 lemon, juiced

Directions:
Melt butter in a large skillet over medium heat.  Add the tilapia and sprinkle with the parsley, garlic, and cajun seasoning.  Drizzle lemon juice over the top.  Cook for about 3 minutes on each side until the fish flakes easily with a fork.   Done.

Risotto con Parmigiano-Reggiano

I had some Arborio Rice in the cupboard, so I decided to make risotto to go along with the Walnut and Rosemary Oven Chicken (which I've made before) and Braised Red Cabbage (no recipe posted for the cabbage because, honestly, it sucked).   The rice was delicious, but perhaps a bit TOO cheesy--and I can't believe those words just came out of my mouth.   I didn't have parsley on hand, but I did have peas in the freezer, so I added some of those to the recipe.

Parmesan Risotto
adapted from Epicurious
Serves 4-8 (depends on whether it's a side dish or main course)

Ingredients:
4 tablespoons butter
1&1/2 cups finely chopped onion
1&1/2 cups arborio rice
1/2 cup white wine
~5 cups low-salt chicken broth
1 cup frozen peas (optional)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley (optional)
shaved Parmesan cheese (optional)

Directions:
Melt 2 tablespoons butter in a medium saucepan over medium-low heat.  Add onion and saute until very tender but not brown, about 15 minutes.  Increase heat to medium and add rice, stirring for 1 minute.  Add wine and let fully absorb.  Add 1&1/2 cups broth and boil gently until broth is absorbed, stirring frequently.  Add another cup of broth, cooking and stirring until broth is absorbed.  Add remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.  Add peas and stir in 2 tablespoons butter and 1 cup grated cheese.  Season with salt and pepper.  To serve, sprinkle with parsley and shaved Parmesan if desired.

Balsamic-Glazed Salmon and Mashed Cheesy Cauliflower

I decided to try something new and make a cauliflower puree.  Plus it gave my blender something to do other than make smoothies.  The recipe promised it would taste as good (or better!) than mashed potatoes.  Ok, no.  It wasn't bad or anything, but I wouldn't compare it to potatoes at all.  For cauliflower, though, it was okay--just different.   Luckily, the salmon was super delicious to make up for my disappointment with the vegetables.  

Balsamic Glazed Salmon

from America's Test Kitchen: Light & Healthy 2010

Serves 4;  290 calories/serving

Ingredients:

4 (6-oz) skinless center-cut salmon fillets, ~1&1/2" thick

salt and pepper

1 teaspoon oil

1/4 cup orange juice

3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon white vinegar

1/8 teaspoon red pepper flakes

1 small sprig fresh rosemary

salt and pepper

Directions:

Pat the salmon dry and season with salt and pepper.  Heat oil in a large skillet over medium-high heat until just smoking.  Carefully lay the salmon, skinned-side up, in the skillet and cook until well browned on the first side, about 5 minutes.  Flip the salmon and continue to cook until the sides are opaque and the thickest part registers 125º, about 3 to 5 minutes longer.  Transfer to a platter.

To make glaze, whisk together the orange juice, vinegars, honey, and pepper flakes.  Pour into the skillet over over medium heat and add the rosemary sprig.  Bring to a simmer and cook until the glaze is thick and syrupy, about 5 minutes.  Discard the rosemary and season the glaze with salt and pepper to taste.  Spoon over the salmon and serve.

*****

Mashed Cheesy Cauliflower

from the internet

Serves 4-5

Ingredients:

1 large head cauliflower, chopped into florets and steamed

2 tablespoons lowfat milk

1/4 cup light sour cream

1/2 cup reduced fat shredded cheddar cheese

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup chopped chives

Directions:

Add ingredients to Vitamix blender in the order listed and secure lid.  Start on speed 1 and slowly increase to speed 7.  Blend until desired consistency is reached, about 1 minute.

Virginia Ham Soup

The Wheel of Meals landed on Soups/Stews

The good ol' wheel landed on Soups, so I pulled out a recipe card from my Bridal Shower Collection (yup, still working on those three years later).  This recipe was provided by my cousin Laura.  We liked it, and even the leftovers were good.  The only change I made was to use Great Northern Beans instead of Lima Beans because I couldn't find any lima beans in the grocery store, frozen or otherwise. I like white beans better anyway.

Virginia Ham Soup
Serves 4-6

Ingredients:
1&1/2 cups ham, cubed into 1/2" pieces
2 tablespoons butter
1 cup chopped onions
1 cup carrots, halved lengthwise and thinly sliced
1 cup celery, halved lengthwise and thinly sliced
4 cups chicken broth
10oz package frozen lima or baby lima beans
1/4 teaspoon pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup Jack cheese, cubed (optional)

for Croutons:
2 tablespoons butter, melted
1/2 teaspoon dried oregano leaves
4 slices firm white or wheat bread, cubed

Directions:
Heat butter in a large pot. Saute the onions, carrot, and celery until onion is soft and translucent.  Add broth, ham, beans, pepper, and thyme.  Bring to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, to make the croutons, place bread cubes in a bowl.  Mix together the oregano and melted butter and drizzle over bread, tossing to coat evenly.  Place on a baking sheet and bake at 375º for 6-8 minutes until golden.

Puree 1&1/2 cups of the cooked vegetable mixture in a blender and return to soup, stirring to combine.   Serve hot with croutons and cubed cheese.