Veggie Stir Fry with Orzo

One pot meal, Side dishes...veggies, Vegetarian

Happy hump day! I went to my farmer’s market yesterday afternoon and hit the jackpot! Tons of amazing veggies and lots of watermelon, peaches, and berries. Planning it all out? Nope. Just going with the flow and making stuff up as I go along. Last night I made this … https://funfoodiefamily.com/2014/07/23/orzo-and-cheese-stuffed-tomato/
I also quick pickled okra, beans, tomatoes, and peppers. I am going to put up that recipe soon.

Tonight I decided to make a veggie stir fry and add in the rest of my leftover orzo. One pot vegetarian wonder! I added beans (purple and green (taste the same and the purple ones turn green when you cook them), peppers (sweet and spicy- 1/2 jalapeno with seeds ), and halved cherry tomatoes added to 3 tablespoons oil and 1 tablespoon of butter. I cooked them down for a few minutes with a touch of salt and pepper. Then I added a bit of hoisin sauce, teriyaki sauce, and stir fry sauce. Not a lot…I really just eye-balled it, adding about 1 tablespoon of each. Then at the end, I added in my orzo and stirred very well.

Such a gorgeous dish! The jalapeno added a subtle heat that just kept building as I ate each bite. You can just taste that these veggies came straight from the garden. Fresh and tender; each amazing veggie’s flavor came through.

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Orzo and Cheese Stuffed Tomato

Side dishes...veggies, potatoes, grains, Vegetarian

Forget Meatless Monday! Eat what you want when you want. Lots of veggie options today from my local market. I found a pretty heirloom tomato. The guy said it was hollow and needed to be stuffed. #challengeaccepted

Orzo and Cheese Stuffed Tomato

All I did was cut off the top and hollow out the inside of a summer heirloom tomato… I filled it with leftover cooked orzo and topped with mozzarella. Broiled on low for 10 minutes. YUM!
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Seafood Steamed in Garlic, Butter, and Wine

One pot meal, Seafood

My lunch today was pretty special. I was at the grocery store and passed by the seafood department. There were these little clams and mussels that seemed to be calling my name. I decided to get some. Then I noticed the shrimp and lobster tails were on sale, so I bought a small serving of each.

I decided to cook them in this creamy rich sauce. Garlic and butter go hand and hand with seafood. I had juice running all down my arms and face. I loved sopping up all that juice with my crusty bread. In Italian, that is called “scarpetta.” You could serve this with pasta or on top a fresh bed of sauteed veggies. Me? I just loved enjoying all the flavors of the seafood and garlicky butter. So succulent!

Seafood Steamed in Garlic, Butter, and Wine

Ingredients

1 lobster tail
6-8 shrimp
6-8 mussels
6-8 clams
3 cloves garlic
3/4 stick of butter
splash of white wine

Directions

In a large pot (I used a circular dutch oven)
melt your butter
cook your garlic for about 3-4 minutes
add your wine- cook down for about 3-4 minutes
add all your seafood
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stir, put a lid on it
cook for about 6 minutes or until all the clams and mussels have opened (throw out the ones that do not open) Your shrimp should be pink and your lobster tail should be red

Serve with a side of crusty bread for sopping up all that delicious juice!

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Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Chicken, One pot meal, Seafood

How ya’ll doin’ tonight? Not sure how to describe this bad boy. Creamy, smoky, mustardy and succulent. I have been thinking of combining these ingredients for quite sometime. Whole grain mustard, bacon, white wine…awesome combo! I was thawing some chicken thighs today and have been thinking of this dish all day. So here is how I put it together…

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Ingredients

6-8 pieces of bacon
1 onion chopped
3 garlic cloves, crushed and minced
6-8 red potatoes (yellow or fingerling can substitute) Chopped in even small pieces. Depending on the size of your potato, I would say in quarters or 6ths.
1 heaping tablespoon stone ground mustard
3-4 Chicken thighs
1/2 pound- 1 pound of raw shrimp (anywhere from 10-20 shrimp depending on size.
a few tablespoons of white wine (can substitute with chicken or seafood stock)
2 tablespoons heavy cream
salt and pepper to taste

Directions

In a large cast skillet or pan (cast iron or dutch oven)…
Cook your bacon. Take out and place on a paper towel to cool.
Brown chicken in your bacon grease. Take out chicken.
Add in your onions and potatoes. Cook and stir occasionally for 10-15 minutes. Add in your mustard. Stir for 5 minutes. Add in your wine/stock and reduce for 5 minutes.
Chop your cooled chicken. Add back in your chicken. Cook for 10 minutes.
Chop your cooled bacon. Add in your raw shrimp, chopped bacon, and heavy cream. Cook and stir just occasionally under 10 minutes- when until your shrimp curls and turns pink.
Done =)

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Kale and Beet Chips

Appetizers and snacks, Side dishes...veggies, potatoes, grains, Vegetarian

Hey there! I am here with another idea for summer veggies. Make them into chips! I did my chips 2 ways; kale and beets. Crunchy and healthy.

For the kale- tear or cup off the leaf from the rib and stem. Discard the rib and stem. They are just too fibrous to eat. No bueno. I sprayed a cookie sheet with Pam. Then I sprayed the kale with Pam and salted it just a bit. You could use olive oil. That is fine. Plus, it has no fat or calories, so it is a bit more figure friendly. But if you have olive oil spray, that would be fine as well. Still healthy! Cook at 450 for about 15 minutes. This stuff cooks fast, so be on the watch so it doesn’t burn. I don’t mind when it turns a little brown, but more than that and it is unedible. 014

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for the beets- slice very thin, preferably on a mandolin. Use the guard and be careful! I treated the beets the same way as the kale. Pam and a little salt and pepper. These take a bit longer. Mine went about 30 minutes. 015

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These are a great way to eat kale and beets even if you don’t think you like kale or beets. The kale has this amazing salty crunch that just sort of melts in your mouth after each bite. The beets are a mix of sweet and salty and are just beautiful. I think next time I will gild the lily and add a sprinkle of grated ginger. Ginger and beets go hand in hand.