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12Aug/10Off

Toasted Orzo with Peas and Mint

This recipe is adapted from a recipe courtesy of America's Test Kitchen

We're in the spirit to celebrate Summer in hopes of inspiring the sun to appear in San Francisco and burn off the marine layer! The following recipe for Toasted Orzo with Peas and Mint jumped off the page when we flipped through America's Test Kitchen and now it is a house favorite! Really easy and really good. Give it a shot and see for yourself!

2/3 Cup Orzo
1 Tbsp unsalted butter
1/4 Cup onion, diced
1 Garlic clove, minced
2 Cups low-sodium chicken broth
1/2 Cup water
1/3 Cup frozen peas
1 Tbsp fresh mint, minced
1 Tbsp fresh lemon juice
1/2 Tsp grated lemon zest
Pinch of salt and pepper

Toast the orzo in a 10-inch skillet over medium heat, stirring frequently, until golden brown. Be sure to keep a close eye on the orzo as it toasts because it may take a moment to get going, but like anything else, once it starts browning get ready to pull the orzo off the heat before you burn the pasta!

Add the toasted orzo, broth, and water to the skillet; bring to a simmer. Reduce heat to medium-low and cook, stirring every few minutes (but not too frequently or it will turn into mush) until the liquid is absorbed and the pasta is tender. All told it should take roughly 15 minutes.

Stir in peas, mint, lemon juice and zest and ensure the peas are heated through (about 1 minute). Season with salt and pepper if desired and serve.

11Feb/100

Vegetable Samosas

These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.

3-4 Potatoes (peeled, boiled & mashed)
1 Cup green peas (boiled)
1-2 Jalapenos (finely chopped)
1/2 Tsp ginger (crushed)
1/4 Tbsp coriander
1/4 Tsp cumin
1/4 Tsp paprika
1/2 Tsp garam masala
1/4 Tsp salt to taste
1/4 Tsp chili powder
1 Tbsp unsalted butter
1 Package of 2 sheets frozen puffed pastry

Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.

Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.

Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.

   
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