Issa Cooks: Sauteed Brussel Sprout Orzo

Following my pasta + veggie + protein format, I combined a few of my favorite ingredients to make a new dish that's quickly become one of my favorites.

Ingredients:

6oz Orzo
1 lb Brussel Sprouts
1/2 C Marcona Almonds or Pine Nuts
4 Tbs Olive Oil
1 Tbs Butter
1 tsp Vegetable Bouillon (optional)
Salt & Pepper
Grated Parmesan Cheese

Bring 3 quarts of water to a boil.

Add 1 tablespoon of olive oil to a frying pan.  Heat and add in orzo.  Stir constantly for 2 minutes, or until the orzo has turned golden, and reserve the pasta in a bowl.

Julienne the brussel sprouts.  I find it easiest to cut them in half, put the flat side down and then slice vertically.

Chop the almonds. If you don't want to use a knife, pulse them in a food processor for a few seconds until the pieces are similar size to the orzo. Add nuts to sliced brussel sprouts.

When the water boils, add the vegetable bouillon and the pasta.  Cook according to directions on package.

Heat remaining 3 tbs of olive oil in the frying pan and add the brussel sprout mixture.  Keep stove on high and stir about 7 minutes until the vegetables have turned a dark shade of green.  Do not overcook or the veggies will be soggy and not crispy!  Remove from heat. Add salt and pepper to taste.

Drain the orzo and reserve the pasta water.  Stir the butter into the orzo until melted.

Add the orzo slowly to the brussel sprouts and mix throughly.  Add olive oil and remaining pasta liquid to achieve a saucier consistency.  

Sprinkle with parmesan (if desired) and enjoy!

Issa Cooks: Stuffed Shells!

As much as I love cooking, during the school year, it's often hard to find the time to make something new and delicious every night. Hence, Kraft Mac and Cheese becomes my nightly staple.  As much as I love the psychedelic pseudo-cheese covered noodles, I found another recipe that takes slightly longer to make, but also has protein, veggies, and almost tastes better left over! 

Stuffed Shells Ingredients:

1 Box Jumbo Shells (16oz)

4 Tablespoons Olive Oil

Chopped Garlic

1 Can of (Organic) Whole Peeled Tomatoes

12oz Ricotta Cheese

1 Package Frozen Spinach

1 Package Baby Bella Mushrooms

Italian Seasonings

Salt & Pepper

Pre-heat the oven to 425 degrees.  Heat six quarts of water to a boil in a large pasta pot. Add salt to taste.  

To make sauce:

Heat olive oil in a frying pan on medium flame and add a few teaspoons of garlic (to taste).  Stir until garlic is golden brown. Lower the flame and add in the entire can of tomatoes- beware of splattering! Stir until garlic has mixed in with tomatoes and add Italian Seasonings to taste.  Feel free to throw in fresh basil, if available.  Simmer for ten minutes, stirring occasionally.   

Once the tomato mixture has come to a slow boil, transfer the contents of the pan to a food processor, or a blender, which works equally as well.  Pulse on high until the sauce is completely smooth. 

Transfer the sauce back to the pan and simmer on low heat.  Add salt and pepper to taste.  

Add jumbo shells to the boiling water.  Add a few shakes of salt to bring out the flavor of the pasta. Cook according to the al dente directions on the box.  The noodles need to be firm! 

Defrost the spinach in the microwave.  Chop the mushrooms to desired size.  Mix vegetables with ricotta cheese in a large bowl and add a few shakes of italian seasoning for flavor.  

Drain and rinse the noodles in cold water until they're cool enough to touch.  Return to the pot.  Pour the pan of sauce into the bottom of a large glass baking pan.  You're ready to stuff! (Which is not an activity conducive to taking pictures or texting...)  Layer two noodles together and stuff with a heaping teaspoon of cheese mixture.  Set into the baking pan.  Fill baking pan with rows of noodles.  

When the pan is full, sprinkle mozzarella cheese on top of shells and bake for 15 minutes.  Broil for 5 more minutes for a crispy topping, and dinner/lunch for the next week is ready!