Orzo Pilaf

This is one of my favorite recipes from Chef Becky at the Le Bistro. It makes a perfect side dish and is wonderful on a buffet. We’ve made it several times at school and every time, the leftover bits sticking to the edge of the pot are always fought over.

At home, I double usually double the bacon, so I don’t have half a pound of bacon lying around and my family goes crazy! It doesn’t matter if it is fresh or leftover, hot or cold, they will devour it.




1/2 lb bacon, small dice
2 small onions, small dice
4 shallots, brunoise
4 cloves garlic, minced
2 lbs dry orzo
64 oz chicken stock
4 oz Parmesan cheese, grated
Fresh nutmeg to taste
1 tablespoon rosemary, finely chopped
Salt and pepper
Over medium heat in a large straight sided saute pan, cook bacon until barely crisp. Add onions and shallots and cook, stirring frequently until they are beginning to brown. Add the garlic and cook for about 30 seconds.
Add orzo and cook until most of the orzo is lightly browned and golden. Add chicken stock and stir.
Reduce heat to medium low and simmer, stirring occasionally until all the liquid has been absorbed and the orzo is tender, about 10-15 minutes.
Add the cheese, nutmeg and rosemary. Adjust seasonings to taste.


Pasta Salad

This is one of our go to lunches, loaded with veggies and protein. One of my favorite ways to eat it is by serving it over a spinach.

8 ounces (about 1 3/4 cups) elbow macaroni
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon sugar or 1-2 drops stevia
1 teaspoon salt
1/4 teaspoon pepper

Veggies of choice (carrots, peppers, celery, green onions, tomatoes)
Black olive slices 
Cheese cubes 
Garbanzo beans (if wanted)
Cook macaroni.  Drain.  Rinse with cold water till completely cooled.
Blend mayo, vinegar, mustard, sugar, salt and pepper in a large bowl.  
Stir in macaroni and other ingredients.

Crab Ravioli with Garlic Lemon Sauce

My first attempt at ravioli making. It was pretty tasty and I can’t wait to try different kinds! 

4 ounces goat cheese
2 tablespoons chives, sliced
salt and pepper , to taste
1 can lump crab meat (6 oz)
32 won-ton wrappers
Garlic Lemon Sauce
2 cloves garlic, sliced
1 tablespoon butter
3/4 cup heavy cream
1 tablespoon lemon juice
lemon zest

Mix ravioli filling ingredients together.  Scoop 2 teaspoons mixture into the center of each won-ton wrapper (I did double thick won-ton wrappers) brush edges with water, fold and press. Seal with a fork.
To boil: drop into boiling water for a few minutes till cooked. To fry: heat oil in a pan and fry till brown and slightly crispy. 
For the sauce, saute garlic in butter for 1 minute. Stir in cream and increase heat till boiling. Boil cream until it is reduced to about 1/2 cup. Stir in lemon juice and seasoning.