Graf's New Orzo Dinner

Graf made us a great one-dish meal tonight, though the littlest critic prefers his ribs.  Anyway, here is the recipe.  It even has eggplant, and I still liked it!

Orzo with Roasted Vegetables
Recipe courtesy of Ina Garten

Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved

 

Ingredients

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis ( pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

 

Total Time:
1 hr
 

Prep:
20 min
 

Cook:
40 min

Yield:
6 servings

© 2014 Television Food Network, G.P. All Rights Reserved.

Hot and Sour Soup

Since S loves this SO MUCH, I thought I'd try to make it.  The red tofu soup, that is - not the brown California version which, S tells me, is totally unacceptable.  "Mum," she sighs, "I am nostalgic for Toronto tofu soup."

So here's a recipe that did the trick:

6 cups chicken stock
1/2 - 1 lb firm tofu, sliced into 1" x 2" rectangular prisms
1/4 c. sweet chili sauce (or more to taste - I used nearly twice this)
2 tablespoons soy sauce
3/4 teaspoon ground pepper
2 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushrooms
1 (15 ounce) can peeled straw mushrooms
1/2 ounce dried black fungus (soak in water for an hour before using - I omitted this)
1 (7 ounce) can sliced bamboo shoots
1 (15 ounce) can baby sweet corn cobs
1/4 cup white vinegar
1 teaspoon sesame oil (to garnish)
finely chopped scallion (to garnish)

Directions:

1
Bring stock to a simmer, add soy sauce, mushrooms & chili sauce, simmer for 10 minutes.
2
Add, pepper, vinegar, bamboo, baby corn, and tofu, simmer 10 min.
Mix cornstarch with 5 tbsp water and add.
3
Bring back to a simmer and pour the eggs in a very thin stream over the surface.
4
Let stand for 10 seconds before gently stirring in the sesame oil (I used oil as garnish only).
5
Serve with a garnish of chopped scallions.

This recipe was adapted from http://www.food.com/recipe/hot-and-sour-soup-32858. It makes a tasty Canadian (red) hot and sour tofu soup.