Orzo with Sweet Potato and Ginger

Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!

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I have the perfect "Meatless Monday" dish for you.  It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish.  It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!

I just love orzo.  Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta.  I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up.  The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.

ORZO WITH SWEET POTATO AND GINGER

Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo  — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.

We build the flavor in the skillet in stages and what is left is a treasure to behold!

This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.

Enjoy!





Orzo with Sweet Potato and Ginger


Serves

4 as a main dish, 6 as a side dish

8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper

Italian flat leaf parsley, chopped

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.

Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.

Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.

Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.

adapted from: the kitchn

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Polenta Cakes with Vegetables

Need a quick healthy meal?

How about polenta?  There are sometimes when you can take a little help from processed foods to assist you with getting a healthy, fast meal on the table.  Polenta is one of those items.  Sure you can make polenta from scratch and it tastes great.  But...when time is of the essence pre-made polenta is just fine to use.  You've seen them in the grocery store...in tubes? 

I really love polenta for it's versatility.  It is a great foil for surrounding flavors and can be used in many different ways. 

What is polenta?
Polenta is yellow or white cornmeal that is cooked with a liquid to make a paste-like substance.  After is it cooked it can then be baked, fried, or grilled.  Typically associated with Italian cuisine it can be used in place of pasta or rice and topped with meat, a nice sauce, or vegetables as I have done today.  As this is a versatile item you can also use polenta with a variety of regional dishes such as French with mushrooms and a sauce, or Mexican using black beans and tomatoes.  Let your imagination run wild with the toppings and discover a new dish. 

The dish I made today can be considered a meatless or vegetarian dish.  Use it as a main dish for dinner or lunch.  The addition of the beans provide the protein.  If you want to make this as a side dish, remove the beans and serve alongside a nice grilled chicken or serve with beef short ribs.

I also used wine in this dish as added flavor.  Just a tad.  But if you don't want wine use either chicken broth or vegetable broth as the liquid.  Both work great.  I've also added basil as the main herb in the dish which lends it a very Italian flavor.  For something more mild, change up the herb to thyme, or just use the parsley.

This is a great dish to make in under 30 minutes.  It's very filling and provides you with an array of vitamins along with protein and still keeps the calories down.  A wonderful healthy dish!  Enjoy!

Polenta Cakes with Vegetables
4 Servings

1 tube (1 lb) polenta, cut into 12 slices
4 T olive oil,
1 large zucchini, halved and chopped
2 shallots, minced
2 garlic cloves, minced
3 T white wine
salt & pepper to taste
3 plum tomatoes, seeded and chopped
3/4 c white cannellini beans, drained and rinsed
2 t dried basil
1 T torn fresh parsley
4 T mozzarella cheese, shredded

In a large nonstick skillet, cook polenta in 2 tablespoons of oil over medium heat for 7 minutes on each side or until golden brown.

Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic and cook for another minute. Add the wine, salt and pepper to taste.  Bring to a boil and cook until liquid is almost evaporated.

Stir in the tomatoes, beans and basil.  Cook until heated through, about another 3-4 minutes.  Remove from heat and sprinkle with parsley.  Place 3 polenta cakes on each plate and top with vegetable mixture.  Sprinkle each serving with 1 tablespoon of cheese.