Another recipe in case someone wants one!

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Gremma
Regular Member


Date Joined Apr 2007
Total Posts : 57
   Posted 5/9/2007 1:59 PM (GMT -6)   
The only way we have peace in this house is if I can vary the menu. My latest find is, of course, a modified recipe.
It is Mediterranean Chicken and Orzo. Don't let the name throw you off. When my husband and I first started all we could eat was boiled chicken or fish with plain brown rice. As our stomachs calmed down, maybe healing the lining, I don't know, anyway, we started to experiment. It's almost two years later and now we havea bigger menu to choose from. I'm looking here for new recipes, and promised I'd put one a week up in exchange.
 
4 boneless chicken breasts
1-3/4 to 2 cups Orzo (little pasta)
3/4 cup water
2 Tbsp. crushed rosemary
2 medium zuchini,  cut in half, then in half again
3 roma tomatoes (seeded), and juice squeezed out, then cut into small pieces
i can Reese artichoke hearts, open can and drain out water
6 ozs. crumbled Feta cheese
Pitted Large Olives, sliced
 
I find if I gather all the ingredients together and start to prepare them while the chicken is cooking everything goes faster.
I usually turn my oven to "Warm" before I start
Saute (not fry) chicken in 2 Tbsp. of Exta Virgin Olive oil
cook 'til there is no pink, just white, remove from skillet, put onto a plate, put it in the oven, turn it off, there is enough heat to keep warm til you need
Add the chicken broth, water, and Orzo, bring to a boil, then cover and simmer for about 8 minutes, strring ocassionally.
Then stir the rest of the ingredients, except the cheese and olives, turn heat up again, when hot turn back to simmer and add chicken, cover and simmer another five minutes, the vegetables will be crisp-tender, add the cheese and olives, cover and let cheese melt, stirring a couple of times.
 
It sounds real different, but I have served this to guests for dinner and they have enjoyed it, add a small salad and warm sour dough bread and it'great.
Original recipe called for garlic and bell peppers, should you be a lucky enough to tolerate these things, the garlic gets put in with the pasta, broth and watter; and the peppers are seeded and sliced and put in with the zucchini.
Hope you enjoy this as much as we do, nono   just be sure artichokes are packed in water, not vinegar or are marinated artichoke hearts!
 
Gremma

Lonibel
Regular Member


Date Joined Jun 2006
Total Posts : 145
   Posted 5/10/2007 12:18 PM (GMT -6)   
Gremma, thank you so much for the recipe. Could I ask you what you did for SEASONINGS when you were at the "chicken and brown rice" stage? Sometimes the "safe" food is so tasteless that I suspect I don't generate many digestive enzymes in response to it, and so I get indigestion anyway...

Lonibel
Regular Member


Date Joined Jun 2006
Total Posts : 145
   Posted 5/10/2007 12:32 PM (GMT -6)   
If I had to choose a restaurant to eat in, it would be a Mediterranean or Greek one. I don't know if it's the marinade or what, but as long as it's not fried, I can do pretty well.

Cucumber Yoghurt dip

16 oz. plain yoghurt
1 cucumber
2 cloves garlic (or not!)
2 tablespoons olive oil
1 tablespoon white vinegar
salt and pepper to taste

Line a strainer with a towel or coffee filter. Spoon in yogurt and allow to drain up to 6 hours. Peel, seed, and grate cucumber. Drain on paper towels. Combine all ingredients in a bowl and refrigerate at least 2 hours. Can be used as a sauce for meat/fish, vegetable dip, or cracker spread.

Gremma
Regular Member


Date Joined Apr 2007
Total Posts : 57
   Posted 5/10/2007 9:34 PM (GMT -6)   
Hi Lonibell,
I wondered if you got the recipe I put up yesterday, I didn't realize it went to LaznNye or what ever, I put it up for you and others looking for new recipes.
In the Metitterrean, Chicken and Ozro, it's really just chicken and little pastas that look like rice. The flavors come from the chix broth, crushed rosemary, the artichokes, the feta cheese, and the olives. Some how when you cook the chicken in a small amount of olive oil, then take the chicken out, you put the rest of the ingredients in the same pan so they pick up the chicken flavor too. Then you put the rest of the ingredients in at different times, that allows the flavors to really mix, without overcooking the chicken, by putting the feta cheese and olives in last they can't burn or get overcooked. I just love it. I modified a recipe from long ago. It's the same except I leave out garlic and bell peppers. I was gone for five days, I went to southern Calif. to see my grand-daughter. I'm back now, I'll put up my modified burrito next.
Have a great one!

Lonibel
Regular Member


Date Joined Jun 2006
Total Posts : 145
   Posted 5/13/2007 7:41 PM (GMT -6)   
Gremma, I tried your Chicken and Orzo tonight. Wasn't sure how much chicken broth to put in - I put in a can and it worked okay. I loved the textures - used fresh asparagus instead of zucchini. Thank you so much - it felt good to cook something new.
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