Tuesday, October 23

Menu + A Recipe

Asparagus Orzotto

I'm getting back in to the cooking and meal planning groove. (Finally!) The kids have been helping a bit too, suggesting meals and even planning an entire meal on their own - complete with a shopping list. They are learning.

The boys are saving their dinner menus for now. They plan on doing the cooking on those nights so we are waiting for the chaos of their baseball season to end (soon!!)

This week:

Grilled Chicken and Mozzarella Ravioli
Browned Butter and Garlic Sauce
Green Salad

Grilled Fish Tacos

Asparagus Orzotto

Thai Style Pork
Basmati Rice
Steamed Broccoli and Cauliflower

Turkey Samosas
Chopped Salad Cups

Friday and Saturday
Chris is taking the boys camping with the Cub Scouts. I'm on my own!


Tonight's dinner was wonderful! It was also pretty simple and on the table within about 30 minutes (a big plus!). It uses orzo instead of rice to cut down on the cooking time.

Asparagus Orzotto
from Vegetarian Times

3 cups vegetable broth
1 Tbls olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 lbs asparagus cut in to 1 inch pieces
1 lb orzo pasta
2/3 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 cup fresh basil cut in to thin strips
1 Tbls butter

Place the broth and 3 cups of water in a large glass measuring cup and heat to boiling in the microwave, about 5 minutes.

Heat oil in a deep skillet over medium heat. Add onion and garlic and saute 6 minutes, until tender. Add asparagus and saute about 2 minutes until bright green.

Stir in orzo and toss to coat with oil, about 2 minutes. Stir in wine and cook about 3 minutes or until liquid is almost completely absorbed, stirring constantly. Pour in 1 cup of hot broth. Cook until liquid is mostly absorbed, stirring constantly. Continue to add broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Stir in Parmasan cheese, butter and basil. Season with salt and pepper.


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