Orzo with Asparagus or peas is an easy recipe that can be altered to suit the meal you plan to serve it with. I have successfully used beef broth in place of chicken broth for beef based main dishes. I have changed out vegetables without an issue as well. You could even add some protein and turn it into a one pot main dish.
This version of orzo looks like you worked hard and kind of reminds me of risotto without all the hard work. When I think of risotto I hear Gordon Ramsey in the background talking about incompetence. His shows may have scarred me for life and scared me away from ever attempting to make risotto. I’ll stick to orzo.
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Chicken noodle soup is probably my favorite food. Chicken and dumplings run a close second. My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner. He opened the can, plopped a spoon in it and gave it to me. I guess that moment is when my love affair with chicken noodle soup started.
I can still eat it from a can (water added now and heated – not actually out of the can), at a restaurant, but homemade is preferred with chicken pieces, swimming in a golden broth, surrounded by carrots slices and noodles. When I make it, I usually start it in the late morning so I eat some for a late lunch, again for dinner, then put some in the refrigerator for lunch for a few days, and some in the freezer for later. Later is usually a day or two after my refrigerator stash has been consumed.
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