One Perfect Bite: sun-dried tomatoes

Showing posts with label sun-dried tomatoes. Show all posts

Tuesday, July 28, 2015

Table for Two - Pappardelle or Fettucine with Sun-Dried Tomato and Pesto Sauce

From the kitchen of One Perfect Bite...This pantry meal is a cook's twenty minute wonder. The recipe is simple to make and while some of the ingredients are a bit pricy, this is a great dish to prepare for folks who are hungry and in a hurry to eat. It also happens to be a one pot meal and that makes it perfect for cooking in small or inadequate kitchens. While it's important to note that oil-packed tomatoes cannot substitute for the sun-dried variety, a commercially prepared pesto sauce will be no problem. The pappardelle is substantial enough to serve as a main course, especially if it is served it with Parmesan cheese. I do hope you'll give this recipe a try. While it is scaled to feed two people, quantities can easily be doubled to feed four. Here is how the dish is made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes for Two

From the kitchen of One Perfect Bite...While I know that lamb is not a popular favorite in the United States, my family loves it. They are particularly partial to double cut chops and really well-flavored burgers made with ground lamb. It can be difficult to find appropriate sides to serve with it because the meat is distinctly flavored and can be overwhelmed by choices that work perfectly well with beef or chicken. I was delighted when I found this recipe in Cuisine at Home magazine because I knew a pumped up orzo would be perfect to serve with grilled lamb. The fact that the recipe was scaled to feed just two diners was an added plus. It takes about 15 minutes to move this dish from the chopping block to the table and it is easy enough for even young cooks to try. The orzo is vaguely Mediterranean and it will appeal to most palates, though I suspect it will not be easy to sell it to young children. While the recipe below is scaled to feed two, it can be doubled or tripled for those of you who still have a gang at your table. If you don't care for sun-dried tomatoes use olives. If you don't like feta try using blue cheese instead. While it is not necessary, I always add a tablespoon or two of pine nuts to the orzo to give it some texture. I really hope you'll try this simple recipe. I think it will quickly become a go-to favorite. Here's how the orzo is made.

Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
1-1/2 cups chicken broth
1/2 cup orzo pasta
2 tablespoons sun-dried tomatoes packed in oil, minced
2 tablespoons feta cheese, crumbled
1/8 teaspoon kosher salt
1/8 teaspoon pepper

Directions:
1) Bring broth to a boil in a small saucepan and stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally until liquid is absorbed, about 9 minutes. Remove saucepan from heat.
2) Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo with salt and pepper. Serve immediately. Yield: 2 servings.

One Year Ago Today: Asparagus Soup with Green Garlic and Eggs

Two Years Ago Today: Blueberry Cream Squares

Three Years Ago Today: Curried Cream of Cauliflower and Apple Soup

Tuesday, August 30, 2011

Couscous with Sun-Dried Tomatoes and Feta Cheese

From the kitchen of One Perfect Bite...While I love to shop in warehouse stores, I limit my visits to them, to once or twice a month. The reason is simple. I'm infirm of purpose and constitutionally incapable of leaving them until I've spent the equivalent of a king's ransom. My weakness can be found in the food aisles. The store I frequent has gorgeous meat and fish and I'm lured by steaks and chops as surely as Jason was by the siren's song. My indulgence this past weekend was double cut lamb chops that I had purchased for a special dinner. While I had a lovely pilaf to accompany them, I also wanted to try a recipe for a Greek-style couscous that's been on my radar for a while now. I'm a poor judge of recipes like this because I don't like the texture of couscous, but I knew I could trust the opinions of my guests who neither share nor understand my aversion. The couscous was well-received, so I'm comfortable sharing this fast and flavorful dish with you. If you like couscous, I suspect you'll enjoy it prepared in this way. Here's the recipe.

Couscous with Sun-Dried Tomatoes and Feta Cheese...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 can (14-1/2 ounces) vegetable broth
1-1/4 cups uncooked couscous
1/2 cup crumbled feta cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon water
1 teaspoon olive oil

Directions:
1) Place sun-dried tomatoes in a small bowl. Cover with boiling water. Let stand for 5 minutes.
2) Meanwhile, bring broth to a boil in a small saucepan. Sir in couscous. Remove from heat and let stand, covered, for 5 minutes, or until broth is absorbed.
3) Drain and chop tomatoes. Add to couscous. Stir in feta cheese, parsley, oregano, lemon juice, water and olive oil. Serve warm or chilled. Yield: 6 servings.