Parmesan and Basil Orzo

This side dish is delicious with pretty much everything. It's very fast and easy.

I've tweaked the cooking instructions to make it easier to cook the orzo without it overcooking or drying out.

 

 

 

 

 

 Ingredients

• 2 tablespoons butter (I always use real butter, not a substitute)
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth (low sodium)
• 1/2 cup grated Parmesan cheese (real cheese!)
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Directions

1. Melt butter in medium pot over medium-high heat (NOT a skillet! Using a pot will keep the liquid from boiling off. If your stove top tends to run hotter than most, do this on medium so the orzo doesn't burn). 
2. Stir in orzo, mix the orzo completely with the melted butter and saute until lightly browned, Stir the orzo frequently so it doesn't burn and browns evenly. (This should only take 5 min or less, if it's not browning that's ok, move onto the next step anyways. If it starts to burn, turn down the heat and move onto step 3).
3. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (I usually use the entire 20 minutes, after about 15 min I check it, stirring once or twice to make sure it doesn't over cook. As soon as the liquid is all absorbed, it's done! Don't cook it for 20 minutes if the liquid is gone in 15.)
4. Mix in Parmesan cheese and basil. Season with salt and pepper. Enjoy!

Sloppy Joe Pie

This is fun for adults and kids! The picture is a Halloween version.  Any shapes can be cut out of the pie top, or you can opt out of using the pie topping at all.  Different colors of food coloring can also be used.

This takes about 30 mins to make from start to finish.

Ingredients:

• 1-1/2 pounds lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 teaspoons all-purpose flour
• 1 cup salsa
• 1/2 cup chili sauce (hot sauce if you prefer spicy or split this half/half 1/4 cup chili 1/4 hot)
• 1 cup corn (I use fresh off the cob, frozen will work too)
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons brown sugar (light or dark will work)
• Shredded cheddar cheese for topping

Optional Ingredients: 

(You'll only need this if doing a crust on top as in the picture above)

• 1 sheet refrigerated pie pastry
• 1 egg
• Orange paste food coloring

 Directions: 

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. (If using lean beef, there won't be a need to drain it afterwards.) 
2. While the beef is cooking; in a small bowl, mix the flour, salsa & chili sauce until blended 
3. Stir  flour mixture into skillet.  Add the corn, chilies and brown sugar.
4. Transfer to a deep-dish 9-in. pie plate. (or any glass dish that will fit it & can go in the oven)
5. Sprinkle with cheddar cheese (the amount depends on how much you like cheese!)
6. If NOT using pie pastry, bake at  450° for 9-11 minutes, until cheese is melted and filling is bubbly. If using pie pastry move on to additional steps below.

Optional Steps if using Pie Pastry:

• Unroll pastry; place over filling. 
• With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges.
• Beat egg and food coloring; brush over pastry.
• Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.

Orange Marjoram Carrots

These carrots can be made stove top or in the microwave.

 

 

 

 

 

 

Ingredients

• 3 cups carrot sliced up or (baby carrots)
• ½ cup water
• 2 tablespoons light margarine
• 1 tablespoon orange juice
• 1 tablespoon honey
• ⅛ teaspoon dried marjoram

Directions:

Stove Top:  

1. In medium sauce pan combine carrots and water; bring to a boil. Cover and simmer 8 to 12 minutes until carrots are crisp-tender. 
2. Drain; stir in all remaining ingredients. 
3. Cook over low heat until thoroughly heated, stirring occasionally.

Microwave: 

1. In 1 1/2-quart microwave safe casserole, combine carrots, margarine, orange juice, honey and marjoram; omit water. 
2. Cover and microwave on High 6 to 8 minutes until carrots are crisp-tender, stirring once halfway through cooking.

Mahogany Chops

This is a very quick, easy pork chop recipe. I usually serve it with either corn on the cob or steamed green beans (fresh not frozen) and wheat pasta or rice. Both rice and pasta are good with the teriyaki sauce used in this recipe.

Ingredients:

• 4 Pork Chops
• 6 Tablespoons Teriyaki Sauce
• 2 Tablespoons Ketchup
• Salt & Pepper

Directions:

1. Season pork chops with salt & pepper
• Just sprinkle a little of both across the top of the chops. Add more pepper for more "kick".
2. Mix together the Teriyaki Sauce and Ketchup
3. Brush the sauce mixture over the pork chops
4. Cook pork chops over medium-high heat for 5-8 min on each side. (depending on your stove top)

Vegetable Essentials

When it comes to cooking, there are a few produce items that get used the most and are nice to have on hand.  I keep an eye on sales at the store or go to the local farmers markets and pick the following items up whenever I can get them for a good price.  If for whatever reason, you don't use them in a recipe/meal, they can all be added to a salad or Sauté together and thrown on top of pasta or chicken/beef/pork for a quick last minute meal option.  This way you won't have any produce going bad in your fridge!

• Tomatoes (any assortment)
• Carrots
• Onions (white or yellow)
• Bell Peppers (always have red & green, orange and yellow are great on salads!)
• Garlic Cloves

Kitchen Essentials

There are a few things you'll need to have stocked in your kitchen to make the most of the recipes found on SHE Cuisine. These are things most people already have in their kitchen which makes them an easy addition to any meal.

•  Extra Virgin Olive Oil 

• I usually buy a version in a glass 1 liter bottle,  imported from Italy. At Trader Joes, one of these run around $5.00 and will last several months worth of meals. President's Reserve is what we use. 
• Extra Virgin is the first pressing of the olives. It's purely olive oil without any chemicals added. Any version of olive oil other than extra virgin is left overs or chemically  pressed. Extra Virgin is used for flavor in cooking.  For things like frying, use canola oil. If you don't like canola oil,  make sure you get an oil that is Plant based, so it's not full of saturated fats. I'll have another post about oils soon and how to pick a healthy one.

• Spices

• A standard spice rack will work.  If you don't already have a spice rack, buying one will probably be cheaper than buying the individual spices at the store.

This version on Amazon.com is only $24.99 http://www.amazon.com/Kamenstein-Revolving-Spice-Rack-Filled/dp/B0002T5004/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1307409069&sr=1-1 

• Salt and Pepper

• I use Hain Iodized Sea Salt. We prefer the flavor and it doesn't clump as much as traditional table salt.  It's also considered healthier and more organic.
• http://www.mayoclinic.com/health/sea-salt/AN01142

 

• As far as pepper goes, any will do but we prefer using peppercorns in a pepper grinder for "fancy" flavors (pink, green, black, white, mixed and more!)
• This site has lots of information about the differences in flavor of peppercorns http://www.bulkpeppercorns.com

• Chicken Broth/Bouillon

• I always buy the boxes instead of cans. They keep well in the pantry and are more cost efficient. For recipes that require cans instead of ounces, I'll provide the conversion to make things easier!  Most Broths are standard 99% fat free.  Also look for low sodium and no added MSG.
• Bouillon cubes are handy to have as well.  You'll always find Vegetable ones in our pantry as well as they occasional beef bouillon.

SHE Cuisine - Simple, Healthy, Easy

Welcome to SHE Cuisine!  

This is a place to come for simple, healthy, easy recipes.  This blog will be full of recipes that have simple instructions, healthy yet inexpensive ingredients and are easy and quick to make.

Enough with the frozen foods, boxed instant meals, greasy fast food... just because you have a life, doesn't mean you need to resort to unhealthy lifestyle. It is possible to have delicious, healthy food any night of the week without it costing a fortune or taking a lifetime. Whether cooking for yourself, a family of 4 or entertaining a group of  20, SHE Cuisine will give you the recipes and tools to conquer the kitchen.