Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Wednesday, November 28, 2012

Orzo Broccoli

If you previously saw the post for the pumpkin seed tilapia, you saw the tasty-looking pasta & broccoli side in the pictures.  If you missed the tilapia recipe (and you're really missing out!),  You can find that here. 

Anyways, here's a light, easy side dish to try with any meal.

INGREDIENTS


  • 4.5 oz uncooked orzo pasta
  • 2 cups of fresh broccoli florets only (no stems)
  • 4 cloves garlic, smashed and finely chopped
  • 3 tsp extra virgin olive oil
  • salt and fresh pepper to taste

DIRECTIONS 


Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente. Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn't dry. Serve with freshly grated cheese if desired (optional).


VERDICT

Best of all, it makes a TON.  Check out my leftover containers!  Lunches for two full days!

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