Since I was so busy, all day Saturday, working on transferring the blog to WordPress, Nana requested a simple pasta dinner in place of the planned “meatball whatever” meal. That was a great idea as it took a lot of pressure off me to figure out what I was doing with the meatballs. Meanwhile, I made them tonight and reverted back to the old standby Sweet and Sour recipe that I hadn’t made in years and took to Massachusetts family gathering for Memorial Day. Still delish!
So for our pasta dish the expectation was probably a simple spaghetti or macaroni with sauce and whatever I could toss in. Poking around the fridge and pantry I decided on doing a Vegetable Risotto type dish with Orzo. We’ll call it a Veggie Orzotto for this purpose! Here’s the mis en place, only missing the chopped Campari Tomatoes I decided to add at the last-minute.
The found ingredients were: Red Onion, Mushrooms, Red Bell Pepper, Garlic, Chili Flakes, Zucchini, Feta Cheese, Bacon, Parsley, Chicken Broth, Orzo and Vermouth. Also not shown are Olive Oil, Chopped Campari Tomatoes, Salt, Pepper and Oregano.
Method was simple, saute onions, pepper, garlic, chili flakes, mushrooms, zucchini, and finally orzo with salt and pepper and crushed oregano. Deglaze with a bit of vermouth add chicken broth and simmer 10-15 minutes stirring from time to time. Just before all liquid is absorbed toss in the chopped tomato stir until heated through and most of the liquid is gone, garnish with parsley, feta, and bacon. Served with a tossed salad using crunchy carrots, celery, cucumber and escarole with Merlot Raspberry Vinaigrette.
What’s in your fridge and pantry that could be dinner tonight? Enjoy!