Last weekend was nice and easy – hanging close to home after a busy vacation to regroup and yes, cook. I retrieved two favorite recipes for a relaxed time in the kitchen.
Greek Scampi with Orzo – I LOVE this recipe and it’s so easy. It’s my go-to recipe when I find wild domestic shrimp on sale at the market. Another great pick from one of my favorite cookbooks, The Moosewood Restaurant Cooks at Home. Fortunately a kind soul at Recipezaar has posted the recipe here. Double the quantity, add orzo and steamed asparagus, and dinner for four is ready. Yum!
Vegetarian chili with tofu* – Fresh, healthy and again, a zip to prepare (especially if you have a mate gracious enough to help with the chopping.) My sons aren’t too thrilled about this one (“where’s the meat?”), but that comment cued my husband to launch into one of his favorite mini-lectures: “Beans, they’re the food of the future. Better get used to it.” You can imagine the reaction of two growing boys who view hamburgers and pizza as diet staples. We start chatting about the value of eating lower on the food chain. Complex topic, and deep enough to stop the complaints about the “toad food” in the chili.
Ironically, we were watching the amazing Life series on Discovery during our chat. TV during dinner is a taboo in our house but on Sunday nights we sometimes make exceptions. Good timing on this one!
*The recipe is by Deborah Madison, a chef I’ve followed for years for anything vegetarian. This recipe originally appeared in Cooking Light magazine. With muffins made from Arrowhead Mills cornbread mix, a chili dinner was a nice way to ease into the new week.