Orzo with Corn and Peppers

Matt loves orzo.  It's like rice, but it's pasta!  It's also really easy to whip up an impressive side dish with orzo.  It cooks very quickly and mixes well with most veggies, herbs and even cheeses.  You can serve it hot or cold.  It's very versatile.  

This would work as a salad, chilled or at room temperature, but I served it warm as a side dish.  Here's what you need:

Swiss Chard, Fennel & White Bean Gratin

Hopefully this will be one of the last wintery dishes I have to post before spring brings asparagus, ramps and freshness to my kitchen.  But this hearty side is a great way to combine winter veggies into a healthy, tasty dish.

This recipe comes from Serious Eats but I pretty much halved it. Here's what you need: 

Cauliflower Gratin

This is a super delicious side dish for Thanksgiving or any time.  It's not exactly healthy but  you can serve it instead of potatoes.  Or with potatoes like I did. This recipe comes from Epicurious.

You'll need:

1 large head cauliflower

4 tablespoons butter (1/2 a stick)

2 tablespoons flour

1 1/2 cups milk

2 cups grated old Cheddar

3 green onions, chopped

salt & pepper

20 saltine crackers

2 tablespoons horseradish  

First, preheat the oven to 450 degrees and set a large pot of salted water on to boil. Break the cauliflower into florets.

Once the water boils, add the cauliflower and boil 6-8 minutes until tender. 

For the cheese sauce, in a separate, smaller pot, melt 2 tablespoons of butter.  

Once melted, sprinkle with 2 tbsp flour and whisk to combine.

Cook, whisking constantly for about 3 minutes over low heat.  This is a roux.  It slightly toasts the flour while combining it with the butter to allow a smooth sauce to emulsify when you add the liquid.  

Slowly add the milk, continuing to whisk.

Bring to a boil and simmer, whisking occasionally, for about 8 minutes.

Remove from heat and add the grated cheddar, green onions and salt and pepper.

Stir to combine.

Then mix with the cauliflower.  Place in a baking dish that has been sprayed with cooking spray.

Next, melt another 2 tablespoons butter in a small dish in the microwave.

Add 2 tablespoons drained horseradish.

Take your 20 saltine crackers.  These are whole wheat ones.

And crumble them coarsely.  

Mix with the butter and horseradish. 

And sprinkle evenly over the cauliflower.  

Bake for about 10 minutes until topping is golden and the sauce is bubbling. 

I served this with beef tenderloin steaks and roasted potatoes, but the potatoes were highly unnecessary.  This was also very delicious warmed up the next day.  It would be a great, healthier substitute for mac & cheese, or a decadent side dish.  

Short & Sweet Sunday - Braised Baby Squash

I love baby vegetables. So cute. 

I found these baby squash at the market and decided to braise them with our blueberry duck.  

I melted some butter in a pan.

Halved the larger squash and kept the little ones whole and added them to the hot butter with some minced garlic.  I tossed them around, then added some chicken stock to the pan, partially covered and braised them about 10 minutes until tender.

I served them with the blueberry duck for a nice, fresh, adorable side dish.

Short & Sweet Sunday - Roasted Cauliflower

If you think you don't like cauliflower, or only eat it slathered in cheese sauce or ranch dressing, please try this.  Roasting the cauliflower brings out a delicious, nutty flavour that makes it taste almost like french fries.  

Cauliflower is in season now but this dish is also delicious in the wintertime with roast chicken or especially as a side dish with curry.  You can spice it any way you like.  Here's a simple version.

Break a head of cauliflower into florets.

Toss with a tablespoon of olive oil and spices.  I used salt, pepper and cumin.  Garam masala is particularly delicious too, especially with Indian flavours.

Roast the cauliflower at 400 degrees for about 30 minutes, tossing to mix at least once, until florets are tender and have some crisp edges.

Serve with barbecue chicken, steak, or just on its own.  This is a great, hearty substitute for potatoes if you're cutting carbs.  The crispy parts are so delicious and the flavour is a revelation!  

Carrot Orzo

This is one of those recipes I just picked at random to use up what I had in the crisper, but it turned out so amazingly delicious it'll be a staple in our house from now on!

We have some small carrots ready in the garden and I also had these coloured carrots from the market to use. This recipe from Epicurious called for packaged baby carrots but I used these colourful fresh carrots.  You also need orzo, vegetable or chicken broth, garlic, chives and rosemary.  Also parmesan cheese, not shown.  Plus I added some snowpeas from the garden.

Chop the carrots in a food processor into small chunks using the pulse button.

Meanwhile, toast the orzo in some butter and oil.  

Then add the chopped carrots and saute for a few moments.

Then add broth and water for 2 3/4 cups liquid total, plus a minced garlic clove.

Cook uncovered, stirring occasionally, for about 10 minutes until liquid is absorbed.



Add snowpeas and continue to cook for a minute or two.



Meanwhile, chop the chives and rosemary.



Remove orzo from heat and add herbs along with some grated parmesan.



We served this with some barbecued chicken drumsticks and it was a delicious combination.



We loved this side dish and will make it often now that we've tried it. The great thing about this dish is it will be equally tasty in the winter as it is with fresh summer veggies. Try this! You'll love it!

Short & Sweet Sunday - Bok Choy

We found fresh local bok choy at the market this week so I thought I'd share a very quick and easy recipe.  All you need is a bok choy, a garlic clove and a little olive oil.

Rinse the bok choy well because it can be gritty. I swirled it in a bowl of water then rinsed it in a colander.

Meanwhile, heat a bit of oil in a pan and add the chopped garlic. Just saute for a minute. 

Add the bok choy to the hot pan with a bit of water. It will wilt quickly if you toss it around a bit.

In just a few minutes it's all done!  Serve with grilled chicken and boiled potatoes or with anything else. Fresh & delicious!