Showing posts with label orzo. Show all posts
Showing posts with label orzo. Show all posts

Sunday, 21 February 2016

Recipe for Making Bean Salad with Tuna, Caesar Pasta Salad and Curried Wild Rice, Orzo and Lentil Salad

The recipes described below are for making bean salad with Tuna, Caesar pasta salad with roasted garlic dressing and curried wild rice, orzo and lentil salad. These salad recipes are made from low fat ingredients, and are quick and easy to prepare.


Recipe for Bean Salad with Tuna


* 1100ml of canned Romano beans
* 3 Italian plum tomatoes
* 50ml of lemon juice
* 25ml of olive oil
* 400g of canned solid light tuna
* 250ml of sliced red onions
* 250ml of pitted medium black olives
* 50ml of chopped parsley
* 50ml of finely chopped sage


- Drain the liquid out of the tuna and break into smaller sizes
- Rinse the Romano beans and drain out the water
- Cut each of the tomatoes longitudinally (vertically downwards) into 8 slices
- Put the tuna, tomatoes, black olives, Romano beans and onions into a bowl and gently mix them together
- Put the lemon juice, olive oil, parsley and sage into another bowl and whisk together
- Pour the mixture from the first bowl, stir gently to mix them properly and serve.

Recipe for Caesar Pasta Salad with Roasted Garlic Dressing


* 80ml of olive oil
* 1 teaspoon of anchovy paste
* 5 bacon strips, cooked and broken into small pieces
* 1 whole garlic
* 1 small bunch of romaine lettuce
* 1L of scoobi-doo pasta
* 50ml of chicken stock
* 25ml of lemon juice
* 1 teaspoon of Dijon mustard
* A small amount of hot pepper sauce
* 50ml of grated parmesan cheese


- Chop the romaine lettuce into small sizes
- Preheat an oven to 160C. Cut off the head of the garlic and discard it
- Put the garlic into a small foil and rub with 15ml of the olive oil. Bake for about 1 hour in order for the garlic to become very tender
- Put the chicken stock, lemon juice, hot pepper sauce, mustard, anchovy paste and the remaining olive oil into a bowl and whisk them together. Set aside.
- When the garlic is cold, squeeze it with your hands and remove the skin.
- Marsh the garlic and whisk it together with the dressing mixture set aside in the step above
- Put salted water into a large pot and allow to boil. Add the scoobi-doo pasta and cook for 10 minutes
- Drain out the water from the pasta and rinse it
- Put the bacon, pasta, lettuce and cheese into a bowl and mix them together. Add the dressing mixture and stir to mix properly.
- Serve as desired.


Recipe for Curried Wild Rice, Orzo and Lentil Salad

Ingredients (Salad)

* 250ml of wild rice
* 250ml of orzo
* 2 celery stalk
* 120ml of almonds, toasted and chopped to small sizes
* 550ml of canned lentils
* 70ml of currants

Ingredients (Dressing)

* 1 tablespoon of curry powder
* 1/4 teaspoon of turmeric
* 25ml of white wine vinegar
* 2 tablespoons of apple cider vinegar
* 50ml of vegetable oil
* 2 tablespoons of granulated sugar
* 1/4 teaspoon of ground coriander
* 1/4 teaspoon of ground cumin
* 1/2 of salt
* A pinch of cayenne


- Rinse the wild rice and the canned lentils and drain out the water
- Slice the celery stalks into small sizes
- Put 1.5L of water into a saucepan and allow to boil. Add the wild rice, stir and allow to boil
- Reduce the heat, cover the pan and cook for about 45 minutes in order for the rice to become tender but firm
- Remove the rice from the pan, rinse lightly and drain out the water.
- Also, cook the orzo for 10 minutes in a pot of boiling salted water. Remove the orzo from the pot, rinse lightly and drain out the water
- Put the rice, orzo, lentils, celery and currants in a large bowl, mix them together and set aside
- Vigorously stir together the white wine vinegar, apple cider vinegar, curry powder, salt, turmeric, cumin, sugar, coriander and cayenne in another bowl.
- Gradually add the oil a little at a time and stir vigorously after each addition
- Pour the dressing from the second bowl into the salad in the in the first bowl and mix gently
- Add the almonds, stir and serve.


Saturday, 2 January 2016

Recipes for Making Stracciatella and Mussel Soup

These recipes for making Stracciatella and mussel soup are prepared from low fat ingredients. They are Italian classics which are quick and easy to prepare.

Recipe for Stracciatella


* 130ml of orzo
* 300g of spinach
* 2L of chicken stock
* 50ml of grated parmesan cheese
* 1 egg, slightly beaten


- Chop the spinach into very small sizes
- Put the chicken stock in a large saucepan and allow to it to boil over a high heat
- Add the orzo, stir and cook for 12 minutes in order for the orzo to become tender but firm
- Add the spinach and stir. Add the egg and stir continuously
- Sprinkle the parmesan cheese into it and serve while hot.

Recipe for Mussel Soup


* 900g of mussels (small clams can also be used)
* 6 slices of bread that has been made to harden
* 1 medium size onion
* 380ml of chicken stock
* 120ml of white wine
* 2 tablespoons of chopped parsley
* 15ml of tomato paste
* 4 garlic cloves
* 30ml of olive oil
* 1 teaspoon of dried basil
* 800ml of canned tomatoes
* salt and pepper


- Chop the garlic and onion into very small sizes
- Scrub and wash the mussel properly, and remove beards. Discard any mussel whose shell has been cracked
- Put the white wine in a deep-bottom saucepan and allow to boil over high heat
- Add the mussels, cover the pan and allow to boil for about 2 minutes so that the almost all the mussels will be opened
- Remove the mussels from the pan and discard any mussel that is not opened
- Remove pan from heat. Sieve the broth (i.e. the thick wine) by using a cheese-cloth-lined sieve, and set the liquid aside
- Toast the slices of bread and rub one side of each slice with half of the garlic, and set aside
- Put the olive oil into another saucepan and heat over medium heat. Add the onion, basil and the remaining garlic. Cook for 3 minutes.
- Add the tomato paste and the sieved broth that was set aside. Increase heat to medium-high and cook for 2 minutes in order for the liquid to become thick
- Add the chicken stock and canned tomatoes, and then stir. Simmer over medium-high heat. Add salt and pepper to taste
- Add the mussels, stir and cook for about 8 minutes
- Put 1 toasted slice of bread in a soup bowl used for serving, and add some soup. Serve immediately and garnish with parsley.

Get more recipes from recipes for making amaretto squash soup and Tuscan bean-pasta soup.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.