orzo asparagus text

Orzo is a pasta (yes, a pasta!) that I love, but rarely use – mostly because I forget about it. When I want a rice-like ingredient, my mind goes to…rice.

Orzo has the same chew as white rice, and is only slightly bigger. The benefit is it cooks much faster – about 9 minutes. So if you want to make a risotto – which takes a lot of time and attention – consider using orzo. It will be found in the pasta section of the market, of course.

ORZO ASPARAGUS AMANDINE, like many dishes, can be tweaked to your desires and what you have in the house. Switch the asparagus for red pepper, peas, or mushrooms. Cashews can be exchanged for the almonds. And the orzo can be traded for barley, sorghum, or…rice. The possibilities are endless.

NOTE: If you decide to use mushrooms, cook them until most of the liquid evaporates. This will be longer than the 3 minutes for asparagus.

ORZO ASPARAGUS AMANDINE – makes about 2½ cups

  • 3/4 cup uncooked orzo
  • 1 T butter
  • 6 stalks asparagus, sliced into 1/2″ pieces
  • 1 clove garlic, pressed
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3/4 cup evaporated milk (see NOTE below)
  • 1/2 cup fontina cheese, shredded
  • 1/4 cup slivered almonds, lightly toasted

NOTE: 3/4 cup evaporated milk is half of a 12 oz can. You can freeze the unused half, double the recipe and use the whole can, OR use a 5 oz can and add 3 oz of milk to it (even nonfat).

Boil about 2½ water (it doesn’t need to be exact) and pour in the orzo. Cook until it’s slightly underdone (check after 7 minutes) – it will continue to absorb liquid when mixed with the evaporated milk, so it doesn’t need to be completely cooked. Strain out the excess water using a colander or hand strainer.

While the orzo is cooking, wash and slice the asparagus. Melt butter in a skillet and sauté asparagus for about 3 minutes over medium flame. Add in garlic and cook another 30 seconds. Remove from heat to prevent scorching the garlic.

Add the cornstarch, salt, and pepper to the asparagus, blending well. Pour in the evaporated milk and return to medium flame. Stir until thickened – about 3 minutes. Add in cheese.

When cheese is melted, stir in the cooked orzo. Taste for seasoning, correcting, as needed.

When ready to serve, mix in the almonds. Don’t do this ahead of time or they won’t be as crispy.




pesto trapanese2 text

PESTO TRAPANESE should be called PESTO TRAPAN-EASY!  It’s one of the fastest homemade meals you’re likely to come across. The time it takes to boil the pasta water and cook the spaghetti noodles, is the time it takes to make this dish. Impossible, you say?! Not at all. While the pasta is cooking, you prepare the pesto. It’s that fast.

For those of you who make your own pasta (like I do), the time is only slightly longer. I’ll prep the pesto ingredients (which only takes about 5 minutes), THEN put the water on to boil. While the water is heating up, I roll out the pasta dough. Generally, by the time the pasta is made, the water is at a full boil. Perfect!

PESTO TRAPANESE – serves about 3-4 (depending on how hungry people are)

  • 1/4 cup slivered almonds, toasted
  • 2½ cups sweet cherry tomatoes
  • 1/2 cup fresh basil, chopped
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 T deli-sliced jalapeño peppers (I use ‘tamed’ spice level – but if you want more kick, go to ‘hot’)
  • 1/3 cup extra virgin olive oil (use a good quality)
  • 1/2 cup (+ extra for sprinkling) Parmesan cheese, grated
  • 1 lb spaghetti noodles

Bring a large pot of salted water to a full boil.

While water is heating, toast the almonds, wash the tomatoes and basil, and measure the salt, red pepper flakes, jalapeños, olive oil, and parmesan. Chop basil.

When pasta goes in the boiling water, put the almonds, tomatoes, basil, salt, flakes, and jalapeños in a blender or food processor. Pulse several times to break up ingredients. Then let machine run continually as you slowly pour in the olive oil to emulsify the pesto. Adjust seasoning, if needed.

Drain pasta when cooked, then return to empty pot. Stir in pesto and the 1/2 cup Parmesan. Serve, sprinkling on extra Parmesan, if you like.




broccoli cashew salad text

BROCCOLI-CASHEW PASTA SALAD is one of my all time favorites. Not only is it visually appealing, but it’s one of those “I’ll just have a little bit more” dishes.

The orecchiette pasta (which means ‘little ears’) is a perfect shape to capture all the goodies, so each mouthful is a tasty combination of crispy broccoli and red pepper, subtle mushrooms, salty cashews, all coated with a savory dijon dressing. If you use a spoon, you might be able to finagle everything in one bite.

This salad can be prepared in the time it takes to boil the water, then cook the pasta. It can be served warm, but I prefer to chill mine for about 20 minutes.

BROCCOLI-CASHEW PASTA SALAD – makes about 5-6 cups

  • 1/2 lb orecchiette pasta
  • 3 cups broccoli, cut into bite sized pieces
  • 1/2 T olive oil
  • 1/2 cup onions, chopped
  • 6 oz mushrooms (about 8), chopped
  • 1 red pepper, chopped
  • 1/2 cup mayonnaise
  • 1 tsp dijon mustard
  • 2 T red wine vinegar
  • 1/2 cup salted cashews, lightly toasted (do this even if you buy them roasted)

Put a large pot of salted water to boil.  When it reaches a full boil, add in the pasta and cook until done. Drain immediately, but don’t rinse or shake.

While pasta is cooking, put the broccoli in a steamer basket (don’t forget the water!). The goal is to break down the fibers enough to eat, but still leave a little crunch. Turn heat to high, cover, and set timer for 3 minutes. Remove pan from heat and take off lid. Let sit in pot while you do the next step – this allows the broccoli to complete cooking.

Heat oil in a skillet and add the onions and mushrooms. Sauté 2-3 minutes, then add in the red pepper. Continue to cook another 2 minutes. Remove from heat.

In a small bowl, whisk together the mayonnaise, mustard, and vinegar until smooth. Cool in refrigerator.

When pasta is done, combine it with the mushroom mixture and broccoli. If you’re serving the dish warmish, stir in the dressing and then the cashews. Serve.

If you want the salad a little chilled, place the pasta mixture in the fridge for about 20 minutes. Then stir in dressing and cashews. Serve.

TOFU PASTA SATAY – A Busy Day Favorite

Tofu Pasta Satay

It goes without saying that I do a LOT of cooking. And I enjoy it. Really, I DO! (Although, not crazy about the washing up!)

However, there are times when I want a fast and easy, yet healthy dinner for my family. When I’m in that mood, TOFU PASTA SATAY is one of my go-to recipes. Bonus – leftovers make a delicious next-day lunch.

While I chose broccoli, red pepper, carrots, and snow peas for my add-ins, you can play fast and loose with your choices, gearing it to suit your taste.

NOTE: The satay sauce can be frozen so, if you like it, next time make extra and freeze it in portion sized containers for future use.

TOFU PASTA SATAY – makes about 6 cups

  • 6 oz tofu
  • 2 cups (6 oz) uncooked spiral pasta (I use multi colored)
  • 3 scallions, sliced
  • 1 red pepper, chopped
  • about 10 snow peas, remove threads from sides
  • 1 cup broccoli pieces
  • 1/3 cup carrots, sliced
  • 1 T Sriracha sauce
  • 1 T soy sauce
  • spicy peanuts (I use Chipotle flavor)
  • 3/4 cup Satay Sauce (recipe below)

Press out the excess water from the tofu by placing it on a plate and covering it with another plate. Pour off the water from time to time as you prepare the rest of the recipe. When it seems like not much water is draining, cube the tofu into bite sized pieces, then marinate in the Sriracha and soy sauce.

Cook the pasta. Make sure you don’t overcook it – it will absorb liquid from the Satay Sauce. Drain when done.

Steam the red pepper, broccoli, carrots, and snow peas 1 minute, then remove from heat source and refrigerate. You don’t want to cook the veggies – just break down the fibers a wee bit so they’re more palatable.

In large bowl, combine the steamed veggies, pasta, scallions, tofu, and Satay Sauce. Add peanuts just before serving.

SATAY SAUCE – makes about 3/4 cup

  • 1/2 cup peanut butter (any kind)
  • 1 T hot sauce
  • 4 tsp soy sauce
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • about 2 – 4 T water

In a saucepan, over low heat, combine the peanut butter, hot sauce, soy sauce, curry powder, garlic powder, and pepper flakes. Begin adding water 1 tablespoon at a time until desired consistency is achieved. You may even need more water, depending on the thickness of your peanut butter. The sauce should be thick enough to stick to the salad, but thin enough to spread throughout the pasta.