Lemony-Orzo Veggie Salad with Fresh Dill

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.

Ingredients

• Zest of one lemon
• 3 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp honey
• 1 clove of garlic, minced
• 1/2 tsp each of sea salt and freshly cracked pepper
• 1 cup of uncooked orzo
• 1 cucumber, peeled, seeded and finely diced
• 1 red bell pepper, seeded and finely diced
• 1 tbsp red onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp feta cheese (more if desired)

Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.

Recipe found at fortheloveofcooking.net

Pictures by me, My Little Food Spot

Sweet and Sour Chicken

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

• 2 tablespoons honey
• 1 teaspoon chili-garlic sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/4 cup fresh orange juice
• 2 teaspoons cornstarch

Ingredients

• 4 teaspoons peanut oil
• 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
• 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
• 8 ounces snow peas, trimmed
• Serving suggestion, cooked rice
• Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Orange Ginger Glazed Carrots

Ingredients

• 1  (1-lb.) package baby carrots, thoroughly washed
• 1  teaspoon  grated orange rind
• 1/4  cup  fresh orange juice
• 2  teaspoons  butter
• 2  teaspoons  honey
• 1  to 3 tsp. freshly grated ginger*
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 tsp. ground ginger may be substituted.