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Orzo-stuffed peppers January 22, 2011

Filed under: New Vegetarian Cuisine — kariryerson @ 10:45 pm

This is another recipe from New Vegetarian Cuisine. I ended up with a feta that had very low sodium (which is shocking for feta) so I actually needed to add salt when I ate them but if you use a feta with normal salt content (mine wasn’t even marked low sodium) then you shouldn’t need any salt. These were one of my favorite things I have ever had from this cook book.


  • 2 cups cooked orzo
  • 1 1/4 cups chopped tomatoes
  • 1 box (10oz) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped scallions
  • 1 oz feta cheese, crumbled
  • 2tbsp chopped fresh mint
  • 1 tbsp nonfat sour cream
  • 4 sweet red peppers (the store was sold out so I got orange which are also sweet)


In a medium bowl, mix the orzo, tomatoes, spinach, scallions, feta, mint and sour cream; set aside.

Preheat the over to 350. Coat a 9×9 baking dish with no-stick spray; set aside.

Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand the peppers upright; if necessary, cut a small slice off the bottom so that they’re stable. Divide the orzo mixture among the peppers. Place upright in the prepared baking dish.

Bake for 20 to 25 minutes, or until heated through.


Creamy Goat Cheese Risotto January 21, 2011

Filed under: New Vegetarian Cuisine — kariryerson @ 12:44 am

This recipe comes from New Vegetarian Cuisine. I have had this book for a long time but don’t use it often as the hubs isn’t a big fan of most veggies. Since the hotel I stay at for work now includes a kitchenette I get to cook during the week and have started packing this. The biggest issue is that I can only buy what I need and can’t store leftovers so I have to modify recipes a bit. I just love how this one turned out.


  • 1 cup boiling water
  • 1/2 cup sun dried tomatoes (the olive bar at the grocery store had oven roasted tomatoes so I used those rather than waste half a jar of sun dried)
  • 8 cups low sodium vegetable stock
  • 1 tbsp olive oil
  • 1/2 cup chopped scallions
  • 1 1/2 cups Arborio rice (I bought mine from the bulk section but eyed the measurements and ended up with just over 1 cup)
  • 1/4 cup chopped fresh basil
  • 1/2 tsp black pepper
  • 2oz goat cheese (this only came in 4oz packs so I added it all since there is no such thing as too much cheese!)


In a small bowl, combine the water and tomatoes. Let stand for 2 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and set aside.

Bring the stock to a boil in a 2-quart saucepan, reduce the heat to low and keep at a low simmer.

In a 3- or 4 -quart saucepan over medium heat, warm the oil. Add the scallions; cook, stirring constantly, for 2 minutes, or until tender. Add the rice; stir until coated with oil.

Start adding the stock 1 tbsp at a time. Allow eat tbsp to be absorbed before adding the next, but never allow the rice to become dry. When the stock has been half used, after about 15 minutes, stir in the tomatoes, basil, pepper and 2 tbsp of the reserved tomato soaking liquid. Continue adding stock for another 12 to 15 minutes, or until the rice is creamy and the grains are firm but not hard (you might not need all the stock).

Remove the pan from the heat; stir in the goat cheese until melted.