This easy brussels sprout and bacon orzo is one of those dishes that doesn't require too many ingredients, takes less than a half-hour to make, and instantly hits the spot. I wanted something comforting but not too heavy, so I thought the combination of orzo, brussels sprouts, bacon, and Parmesan would be perfect. As I tasted the finished dish, I noticed it needed just a little zing, so I stirred in some citrus champagne vinegar. You could just as easily add a squeeze of lemon and a little white wine vinegar.
Easy Brussels Sprout And Bacon Orzo Serves 1
Ingredients
1/2 cup orzo 2 slices bacon 10 brussels sprouts, trimmed and shredded (using slicing blade of food processor) 2 tablespoons olive oil 1 teaspoon thyme leaves 1 tablespoon grated Parmesan cheese Salt and pepper 1/2 teaspoon citrus champagne vinegar
Preparation
Cook orzo according to package directions in salted water.
Meanwhile, cook bacon in a medium skillet over medium-high heat until crisp. Transfer to paper-towel-lined plate. When cool, crumble and set aside.
Cook brussels sprouts in skillet in bacon grease along with 1 tablespoon olive oil, until softened and golden brown. Reduce heat to low, and stir in thyme.
Once orzo is ready, drain it and stir it into brussels sprouts along with remaining 1 tablespoon oil. Then stir in Parmesan, and season with salt and pepper to taste.
Off heat, stir in vinegar. Transfer brussels sprout mixture to dish, top with crumbled bacon, and dig in!
As you know, I'm striving to cook with lentils more often this year -- and my obsession with Yotam Ottolenghi's Plenty is making it very easy. The book has a section called pulses, which contains a number of interesting lentil recipes, but I actually found this recipe in the eggplant chapter.
After I made the broiled vegetable soup (a recipe I also found in Plenty), I became quite comfortable with throwing eggplant under the broiler and loved how the innards became so soft and creamy using this method. When I saw this colorful lentil dish, topped with broiled eggplant, I knew it would hit the spot.
The combination of tender lentils, sweet tomatoes, bright herbs, Cabernet vinegar, smoky eggplant, and cool, tangy Greek yogurt is mouthwatering. The number of textures and flavors weaved throughout this dish make it interesting and exciting. I thoroughly enjoyed this and can't wait to make it again.
If you think lentils are boring, this is your gateway recipe.
2 medium eggplants 2 tablespoons Cabernet vinegar Salt and pepper 4 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 1 cup small dark lentils (such as Puy), rinsed 3 tablespoons olive oil 1 (14.5-ounce) can diced tomatoes, drained (I used Muir Glen Reserve Harvest Sunset Diced Tomatoes) 1/2 teaspoon light brown sugar 1 tablespoon roughly chopped parsley 1 tablespoon roughly chopped cilantro 1 tablespoon roughly chopped dill Greek yogurt, for serving
Preparation
Pierce eggplants in a few places with a small, sharp knife, place on a foil-lined sheet pan, and cook directly under the broiler for about 1 hour, turning with tongs about every 15 minutes, until eggplants are deflated and their skin is charred.
Remove eggplants from oven, and adjust oven temperature to 275 degrees.
Cut a slit down center of each eggplant, and scoop flesh out into a colander. Let drain for 15 minutes, then transfer flesh to a bowl and season with salt and pepper and 1/2 tablespoon of the vinegar.
While eggplant drains, cut one carrot and half of a celery stalk into large pieces, and place them in a medium saucepan. Add bay leaf, thyme, onion, and lentils to saucepan.
Cover with plenty of water and bring to a boil over high heat. Reduce heat to low, and simmer for about 25 minutes, or until lentils are tender. Drain in a sieve. Discard carrot, celery, bay leaf, thyme sprigs, and onion.
Transfer lentils to a mixing bowl, and stir in remaining 1 1/2 tablespoons of vinegar, 2 tablespoons of oil, and plenty of salt and pepper.
While lentils are simmering, dice remaining carrots and celery. Mix with tomatoes, remaining 1 tablespoon oil, brown sugar, and some salt in an 8- by 8-inch (or other similar-size) baking dish.
Bake for about 20 minutes or until carrots are tender but still firm. (I ended up pumping the oven up to 350 after 15 minutes to ensure the carrots would get tender in the last 5 minutes.)
Stir the lentils into the carrot mixture.
Then stir in the parsley, cilantro, and dill. Season with salt and pepper to taste.
Spoon lentils into serving dishes, and top with broiled eggplant.
Garnish each dish with a dollop of Greek yogurt, and serve.
All of the desserts and treats I've been sharing with you during the past week and a half are all things I made at the end of last year for the holidays. Since the start of 2012, I've actually been eating relatively healthfully (for me, anyways).
Everywhere I look lately I'm finding recipes for healthful dishes, meal plans for cleanses and detoxes, and lists of foods to avoid. I know I'm not someone who could ever do a cleanse -- I'll never give up coffee (and part of my day job entails sampling all sorts of food) -- but I also know there are some changes I can make in my eating habits to include more veggies and grains and cut some dairy and gluten.
I like the idea behind cleanses, that they rid the body of toxins and boost energy, so that (and, you know, my upcoming wedding) is the motivation for trying to pay more attention to my diet and eating habits (and for pushing myself to do some yoga or Pilates each day). Don't worry. There will still be plenty of desserts and comforting dishes here, but I hope to throw in some more lighter, nutrient-packed meals too, starting with this one.
This recipe is inspired by some roasted brussels sprouts and sweet potatoes I saw on Mango & Tomato and a quinoa salad I saw on Two Peas & Their Pod as well as many of the cleanse recipes I found in the January issues (the ones packed with resolutions to eat better) of the magazines I subscribe to.
I noticed that sweet potatoes, brussels sprouts, and quinoa graced many of the recipes. According to Whole Living, low-calorie sweet potatoes are a winter superfood and a great way to get more beta-carotene, and brussels sprouts trigger detoxifying enzymes in the liver. By now, I think most of us know the pros of eating quinoa, but as a reminder, it contains all 9 amino acids and is a complete protein, making it an excellent source of protein.
I roasted a yam (couldn't find any sweet potatoes and hope they're just as beneficial), brussels sprouts, and red onion with a little thyme, olive oil, and salt and pepper. While the veggies roasted, I cooked the quinoa in some chicken broth because I had an open container in the fridge that I didn't want to waste (that's another thing I'm working on: less food waste), but you could definitely just use water. I tried red quinoa to add a bit more color to the dish. When the veggies were done and the quinoa was ready, I mixed them together with a little sherry vinegar for flavor. I didn't miss cheese, meat, or bread as I feasted on this wholesome meal of nutty quinoa and soft roasted veggies.
Roasted Brussels Sprouts, Red Onion, And Yam With Quinoa
Ingredients
1 yam or sweet potato, peeled and sliced in rounds, large rounds halved or quartered 12 brussels sprouts, trimmed and halved 1 red onion, ends cut off, halved, and each half quartered Kosher salt and pepper 1 tablespoon olive oil 3 thyme sprigs 1 cup red quinoa 1 1/2 cups chicken or vegetable broth or water 1 tablespoon sherry vinegar
Preparation
Preheat oven to 400 degrees. Line a baking sheet with foil.
Toss yam, brussels sprouts, and onion with salt and pepper to taste and olive oil and spread out on baking sheet. Top veggies with thyme sprigs.
Roast for 30 minutes, tossing occasionally.
While veggies are roasting, rinse and drain quinoa. Then bring quinoa and chicken broth to a boil in a medium saucepan over high heat. Reduce heat to low and simmer until water has evaporated, about 20 minutes. Fluff quinoa with fork.
Transfer quinoa to large serving bowl. Stir 1 teaspoon sherry vinegar into quinoa.
Remove thyme sprigs and gently mix roasted veggies and 2 remaining teaspoons vinegar into quinoa. Season with salt and pepper, and serve.
For the most part, I've always been considered a "good kid." I've gotten good grades. I've made smart choices. And I turned out all right. But everyone does something wrong at some time, right? I tried to think back over the years to times when someone might have disapproved of something I've done. Besides when I wrote my name in my closet and blamed it on the former homeowners when I was about three years old, I couldn't really come up with much. (Clearly, I have a selective memory.)
But then I realized there is one thing I do that my dad has always rolled his eyes about over the years: spend money. When I was in 3rd grade until I started 8th grade, I had a paper route, and at least once a week, I'd stop at the corner store to buy some candy or a Popsicle on the way home. Whenever my dad found out about this, he would start waving, and then say "I'm Megan, waving to everyone driving by, wishing I had saved my money so I could buy a car." (I actually did save enough to put a lot of money down on a car because my dad helped me invest my meager newspaper route earnings in stocks. He completely lost me, though, whenever he would pull out the paper and try to show me what all the pluses and minuses in the market section meant.)
I still like to indulge here and there, as is evident from this blog, and I admit I don't always stop to think about how much I'm spending, mostly when it comes to groceries. (I guess it all started with the freedom to shop at that little corner store.) My parents always clipped coupons and checked the flyers for sales (I even helped sort the coupons), but now I just go to the store and pick up whatever I decide I want to make during a particular week.
My dad certainly wouldn't approve. He's very into value and low cost (and there's nothing wrong with that). While I know he disapproves of my spending more for something I can get for less, it's not going to stop me from buying what I want. One of my favorite things to do is wander around Whole Foods*, picking up things that catch my eye to incorporate into meals, especially fancy cheeses and spreads or new products I've never tried before.
Why do I bring this up? Well, because Athenos now has a new spokeswoman: Yiayia. Yiayia is the quintessential Greek grandmother and the queen of disapproval. She doesn’t approve of much and doesn’t completely embrace certain aspects of modern culture -- but she does approve of Athenos, because Athenos products are made the traditional Greek way, simply and with respect for ingredients.
Do you have a Yiayia in your life? Share your own story of disapproval in the comments for a chance to win:
My favorite recipe using Athenos Feta
Serving platter and serving utensils
5 FREE coupons for Athenos Feta
$50 Whole Foods gift card (so you can splurge a little too!)
And speaking of my favorite recipe using Athenos Feta -- I could never choose just one, but below is one of my recent favorites. I like to think of it as a Mexican, Greek, and Italian ode to summer.
Feta, Orzo, And Summer Veggies Makes 2 to 4 servings
Ingredients
1/2 cup orzo 1 teaspoon olive oil 2 slices bacon 1 ear of corn, kernels scraped off and reserved 2 scallions, thinly sliced 1 tomato, cored, seeded, and diced 2 teaspoons lemon juice Salt and pepper 1/2 avocado, diced 2 ounces Athenos Basil & Tomato Feta, diced
Preparation
Put a pot of salted water on to boil for the orzo.
Make sure all ingredients are prepped as described above.
Once water is boiling, cook orzo according to package instructions. Drain, return to pot, and toss with olive oil.
Cook bacon in medium skillet over medium heat, turning every 1 to 2 minutes, until crisp. Transfer to paper towel-lined plate. When cool enough to handle, crumble and set aside.
You have until September 19, 2011, at 11:59 p.m. EST to comment on this post with your story of disapproval for a chance to win the prizes described above.
*Whole Foods does not carry Athenos Feta. I always buy it at my local Stop & Shop, but I like to splurge on other things at Whole Foods.
Kraft Foods is providing the prizes for this program at no cost to me. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Megan Chromik of Delicious Dishings.
I have partnered with Athenos for a sponsored post and giveaway. However, my opinions are entirely my own and I have not been paid to publish positive comments toward Athenos products.
Update: I used Random.org to select a random winner, and the winner is A Boston Food Diary. Congratulations! Thank you all for entering!
A couple weekends ago when Hurricane Irene hit, all I wanted was comfort food; this pot roast fit the bill (and thankfully, we didn't lose power). The slow-cooked tender meat can be served as its own course with some wide pappardelle noodles coated in its sauce as another course, or the meat can be shredded and added right to the sauce to top the pappardelle. We opted for the latter.
This recipe comes from Domenica Marchetti's The Glorious Pasta of Italy, which you may already be realizing is my current go-to cookbook. Every time I flip through it, I find something else I want to make, and everything I've made from it has been so full of flavor and satisfying -- this pot roast is no exception.
I made the simple tomato sauce from Marchetti's book as well, but you can use store-bought sauce if you prefer. When I was looking for a dry white wine for the recipe, I came across Tavola food wine at Whole Foods. The wine bottle had tomatoes pictured on the label, and I was only too happy to incorporate it into the dish.
While the pot roast takes a little hands-on prep time at the beginning, for the most part it slowly braises in the oven, and you can put your feet up and relax while it cooks. It's a perfect Sunday evening meal. And you'll probably have plenty of leftovers to eat throughout the week as well.
1 (2 1/2 to 3 pound) boneless chuck roast, tied Kosher salt and pepper 3 tablespoons olive oil 1 large yellow onion, finely chopped 2 carrots, peeled and finely chopped 2 celery ribs, finely chopped 2 garlic cloves, lightly crushed 1 1/2 teaspoons finely chopped, fresh thyme 1 cup dry white wine 1 cup simple tomato sauce 1 cup water 12 ounces pappardelle Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation
Heat oven to 325 degrees.
Season the roast on all sides with salt and pepper.
Heat oil in Dutch oven over medium-high heat. Once the oil is hot, place the roast in the pan, and turn it every 3 to 4 minutes to brown it on all sides. Transfer the roast to a plate.
Reduce heat to medium, and add onions, carrots, celery, and garlic to the pot. Cook, stirring frequently, for about 10 minutes, or until vegetables are softened and onion is golden.
Stir in the thyme and the wine, tomato sauce, and water.
Return the meat to the pot, along with any juices that accumulated on the plate.
Bring liquid to a simmer, cover, and place the pot in the oven. Braise the meat, turning it every 45 minutes or so, for about 2 1/2 hours or until meat is fork-tender and sauce has thickened. (At this point, I turned the oven off and left the roast in there until we were ready to eat, about an hour later, to keep it warm.)
Remove the roast from the pot, and slice and shred it.
Bring a large pot of salted water to a boil, and cook pappardelle according to package directions. After draining pasta, return it to the pot, and stir a little of the sauce into it.
Transfer the shredded meat to the Dutch oven, and stir it into the sauce.
Place some pappardelle on each plate, and spoon the meat and sauce over the pasta. Sprinkle with Parmigiano-Reggiano cheese, and serve.
Store the pasta and sauce separately in refrigerator in airtight containers. Each night, we reheated some of the pot roast and sauce in a skillet, stirred in some pappardelle, and cooked everything together.
Like it or not, fall is coming. (I'm kind of excited for it.) What comfort foods are you looking forward to this fall?
, which you may already be realizing is my current go-to cookbook. Every time I flip through it, I find something else I want to make, and everything I've made from it has been so full of flavor and satisfying -- this pot roast is no exception.
