Source: MSPI Mama
1-lb. pkg. split peas
2 ham shanks
1 carrot, diced
1 onion, diced
1 rib celery, diced
2 qts. water
1/4 tsp. pepper
1 bay leaf
1/4 tsp ground allspice
3 potatoes, diced
1 tsp. sugar
Wash and sort split peas, removing any stones. Then combine ingredients in slow cooker. Cover. Cook on low 8-10 hours. Remove ham bones. Pull meat off and shred. Return meat to soup. Stir through. Remove bay leaf before serving.
Both my husband and I thought this was really yummy and it made 3 servings for us - definitely plan on freezing and adding water! My toddler wouldn't touch it, but she hates peas. All she had to hear was "pea soup" and it was a no-go. We will keep trying with her those as this is a nice, easy one to add to the mix.
I created this blog to chronicle the recipes I've tried and tested in preparation for nursing dairy and soy free. I'm only going to post the recipes that we actually enjoyed and will make again - why bother with failures or misses? The challenge I face is cooking dairy and soy free in a household with a toddler and husband who are both huge dairy/cheese lovers. I hope it may be a help to you also searching for MSPI friendly recipes. Good luck!
Thursday, December 1, 2011
One-Pot Spaghetti
Source: Better Homes & Gardens VIA MSPI Mama
8 oz. ground beef or bulk pork sausage
1 can diced tomatoes
pinch of sugar
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly beef broth
1-1/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
8 oz. dried spaghetti, broken
In a large saucepan cook the ground beef or sausage, onion, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned tomatoes, broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.
The whole family enjoyed this one. I adapted it a bit as I am a mushroom hater and we thought we had lots of sauce and too little pasta.
8 oz. ground beef or bulk pork sausage
1 can diced tomatoes
pinch of sugar
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly beef broth
1-1/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
8 oz. dried spaghetti, broken
In a large saucepan cook the ground beef or sausage, onion, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned tomatoes, broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.
The whole family enjoyed this one. I adapted it a bit as I am a mushroom hater and we thought we had lots of sauce and too little pasta.
Sunday, November 6, 2011
apricot glazed pork tenderloin, green beans with parsley and garlic, and sweet potato wedges
Source: Everyday Food
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
Tuesday, November 1, 2011
dinner home fries
Source: Everyday Food
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
pulled-pork sandwiches
Source: Everyday Food
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
Sunday, October 16, 2011
sausage and peppers with crispy polenta
Source: Real Simple
2 T. olive oil
1 lb. Italian sausage
2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds
Heat oven to 400. Heat 1 T. olive oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 mins. Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins. Add the bell peppers and garlic and cook until they are just soft, about 4 mins. Stir in the wine and thyme. Transfer the skillet to the oven. Roast until the sausage is cooked through, about 15 mins. Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with crusty bread, if desired.
This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven). I wasn't sure if the sausages were supposed to be cooked whole or sliced. I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.
2 T. olive oil
1 lb. Italian sausage
2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds
Heat oven to 400. Heat 1 T. olive oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 mins. Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins. Add the bell peppers and garlic and cook until they are just soft, about 4 mins. Stir in the wine and thyme. Transfer the skillet to the oven. Roast until the sausage is cooked through, about 15 mins. Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with crusty bread, if desired.
This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven). I wasn't sure if the sausages were supposed to be cooked whole or sliced. I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.
Tuesday, October 11, 2011
Chicken and Sweet Potatoes with Shallots
Source: Real Simple
1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat, and simmer until tender, 14-16 mins. Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 T. of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.
Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins. Serve the chicken with the potatoes and drizzle with the shallot mixture.
This was yummy and even went over well with my 2 year old. My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.
1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat, and simmer until tender, 14-16 mins. Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 T. of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.
Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins. Serve the chicken with the potatoes and drizzle with the shallot mixture.
This was yummy and even went over well with my 2 year old. My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.
Monday, October 10, 2011
Chicken Noodle Soup
Source: The Milk Soy Protein Intolerance (MSPI) Guidebook/Cookbook
1 rotisserie chicken, skin removed, cut in bite-sized pieces
1 c. celery chopped
1 c. carrots chopped
1 c. onion chopped
2 cloves garlic chopped
2 T. olive oil
1/4 c. parsley chopped
1 package frozen egg noodles
6 c. chicken broth
salt and pepper to taste
Heat oil in large saucepan on medium high heat. Add onion, garlic, and celery and saute' 5 mins. Stir in carrots and parsley. Add chicken broth to mixture and bring to a boil. Stir in egg noodles, cover and simmer on reduced heat until noodles are tender (15-20 mins). Add chicken and heat thoroughly. Salt and pepper to taste and serve.
This was delicious and went over well with all members of the family. I added chicken broth to the leftovers and popped it in the freezer. Will definitely make 2 servings for my family.
1 rotisserie chicken, skin removed, cut in bite-sized pieces
1 c. celery chopped
1 c. carrots chopped
1 c. onion chopped
2 cloves garlic chopped
2 T. olive oil
1/4 c. parsley chopped
1 package frozen egg noodles
6 c. chicken broth
salt and pepper to taste
Heat oil in large saucepan on medium high heat. Add onion, garlic, and celery and saute' 5 mins. Stir in carrots and parsley. Add chicken broth to mixture and bring to a boil. Stir in egg noodles, cover and simmer on reduced heat until noodles are tender (15-20 mins). Add chicken and heat thoroughly. Salt and pepper to taste and serve.
This was delicious and went over well with all members of the family. I added chicken broth to the leftovers and popped it in the freezer. Will definitely make 2 servings for my family.
Saturday, October 1, 2011
prosciutto-wrapped pork with sweet potatoes and pears
Source: Real Simple
2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 T. olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 lbs)
1/4 lb. thinly sliced prosciutto
1 T honey
Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
This is a family favorite and was a frequent go-to for me - even when we weren't aiming for MSPI friendly foods. Do yourself a favor and get your pork tenderloin from the butcher - I prefer Nimen Ranch pork when they have it available. The pre-packaged pork tenderloins often have additives (including soy). I also think it is worth it to use the fresh thyme and imported prosciutto. It costs a bit more, but you're using such a small amount - it is really worth it for the taste!
2 medium sweet potatoes (about 1 lb), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 T. olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 lbs)
1/4 lb. thinly sliced prosciutto
1 T honey
Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
This is a family favorite and was a frequent go-to for me - even when we weren't aiming for MSPI friendly foods. Do yourself a favor and get your pork tenderloin from the butcher - I prefer Nimen Ranch pork when they have it available. The pre-packaged pork tenderloins often have additives (including soy). I also think it is worth it to use the fresh thyme and imported prosciutto. It costs a bit more, but you're using such a small amount - it is really worth it for the taste!
spiced-rubbed turkey breast with sweet potatoes
Source: Everyday Food
1 1/2 tsp. dried crushed rosemary
1 tsp. sweet paprika
coarse salt and ground pepper
2 T. fresh lime juice (from about 1 lime)
6 tsp. olive oil
2 boneless turkey breast halves (about 2 lbs. each), skin removed
2 sweet potatoes (about 8 oz. each), halved lengthwise
Preheat oven to 400. In a small bowl, mix rosemary, paprika, 1 1/2 t. coarse salt, 1/2 t. pepper, lime juice, and 4 t. oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 t. oil; place cut side down, on sheet with turkey. Roast until an instant read thermometer inserted in the center of each breast half registers 160, about 50 minutes (potatoes should be tender). Let stand 10 mins, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
Cut 2/3 of one breast half into thick slices (reserve remaining turkey). Cut potato halves into wedges. Transfer turkey slices and potatoes to serving platter, drizzling turkey with any juices from baking sheet.
Cool remaining turkey completely. Divide evenly between 2 airtight containers or wrap in plastic and refridgerate.
This recipe was intended to yield a large amount of roasted turkey to be used in 2 additional recipes - which was just too much food for us. Instead, I opted to buy packed turkey breast tenderloins, which was a much more reasonable amount of meat for our family of 3. I had to adjust the cooking time a bit, as I was roasting a much smaller amount of meat. When I tried to cut the roasted potatoes into wedges, they just mushed - so I opted to serve them as backed sweet potato halves. Everything was very yummy and satisfying. I served it with a side of roasted asparagus - but any green would do!
1 1/2 tsp. dried crushed rosemary
1 tsp. sweet paprika
coarse salt and ground pepper
2 T. fresh lime juice (from about 1 lime)
6 tsp. olive oil
2 boneless turkey breast halves (about 2 lbs. each), skin removed
2 sweet potatoes (about 8 oz. each), halved lengthwise
Preheat oven to 400. In a small bowl, mix rosemary, paprika, 1 1/2 t. coarse salt, 1/2 t. pepper, lime juice, and 4 t. oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 t. oil; place cut side down, on sheet with turkey. Roast until an instant read thermometer inserted in the center of each breast half registers 160, about 50 minutes (potatoes should be tender). Let stand 10 mins, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
Cut 2/3 of one breast half into thick slices (reserve remaining turkey). Cut potato halves into wedges. Transfer turkey slices and potatoes to serving platter, drizzling turkey with any juices from baking sheet.
Cool remaining turkey completely. Divide evenly between 2 airtight containers or wrap in plastic and refridgerate.
This recipe was intended to yield a large amount of roasted turkey to be used in 2 additional recipes - which was just too much food for us. Instead, I opted to buy packed turkey breast tenderloins, which was a much more reasonable amount of meat for our family of 3. I had to adjust the cooking time a bit, as I was roasting a much smaller amount of meat. When I tried to cut the roasted potatoes into wedges, they just mushed - so I opted to serve them as backed sweet potato halves. Everything was very yummy and satisfying. I served it with a side of roasted asparagus - but any green would do!
orzo with chicken, corn, & green beans
source: Everyday Food
1/2 lb. orzo
8 oz. green beans trimmed & cut into 1 inch pieces
1 T olive oil
4 cloves garlic minced
1 t. coarse salt
1 whole roasted chicken (about 3 lbs.) skin discarded, shredded
1 10oz. package frozen corn kernels (thawed)
In a large pot of boiling, salted water, cook orzo until al dente, according to package instructions, adding green beans during the last 6 mins. of cooking. Drain; rinse under cold water until cooled. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1 to 2 mins. Add corn and 1 tsp. coarse salt; cook until warmed through, 2 to 3 mins. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and ground pepper.
This was delicious served warm to room temperature. We were also able to eat leftovers cold at work the next day and nearly as good.
1/2 lb. orzo
8 oz. green beans trimmed & cut into 1 inch pieces
1 T olive oil
4 cloves garlic minced
1 t. coarse salt
1 whole roasted chicken (about 3 lbs.) skin discarded, shredded
1 10oz. package frozen corn kernels (thawed)
In a large pot of boiling, salted water, cook orzo until al dente, according to package instructions, adding green beans during the last 6 mins. of cooking. Drain; rinse under cold water until cooled. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1 to 2 mins. Add corn and 1 tsp. coarse salt; cook until warmed through, 2 to 3 mins. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and ground pepper.
This was delicious served warm to room temperature. We were also able to eat leftovers cold at work the next day and nearly as good.
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