Monday, April 22, 2013

BFF Curry-licious Orzo

Wild, wild, wild. That word best describes the events of the past two weeks! I have been a wild woman running with a candle lit on both ends. I will post pictures soon of my adventures but I am so glad that the weather is finally taking a change for the better so that I can start making some of my favorite spring and summer time treats. Something doesn't feel right about cooking up pasta salads in the snow.
I have been a fan of Barefoot Contessa for a while now. For years, the salesman and I didn't have cable in our house, funny since I worked for a cable company. When I had my first muffin I caught my first real glimpse of Ina while working as a nanny. I was immediately drawn to her down home, no fuss meals. They are the sort of meals I strive to make. I enjoy her simplistic take on true favorites. I have several of her books and I have them memorized by which of my favorites are in each book. One of my favorite recipes of hers is her Curried Couscous found in the Barefoot Contessa Cookbook. I love the textures involved and the simple yet sophisticated spices. I have made a few changes to the recipe over the years to suit my own tastes but keep many of the same measurements as the original. She is definitely one of those gals who I just know we will be best friends forever when we finally meet.

Brooke's Barefoot Orzo

1, 8oz box orzo pasta cooked al dente in heavily salted water
1, small container plain Greek yogurt (about a 5 oz size or 1/4 cup)
Olive Oil
1 1/2 cap fulls of apple cider vinegar
1 1/2 tsp salt
1/2 tsp turmeric
1 1/4 tsp curry
1/4 tsp cayenne
1 Tbsp agave nectar or honey
1 Tbsp brown sugar
1/2 tsp fresh ground black pepper
Add ins:
1/2 cup craisins
1/2 -2/3 cup chopped apricots
3 diced green onions
3-4 carrots, grated
1/2 cup sliced almonds
1/2 cup fresh Italian parsley, chopped

Drain the cooked pasta. Throw in the add ins.

For the sauce, pour almost the whole container of greek yogurt  (minus a spoonful bite) or the 1/4 cup into a bowl. Fill the yogurt cup about half way up with olive oil (or 1/3 cup). Add in remaining sauce ingredients and taste to make sure it is sweet and salty enough. Pour the majority of sauce into the pasta/veggie bowl, but I typically leave out a tablespoon or two so that it is not soupy. Stir and serve immediately at room temp or chill and bring to room temp before serving.
This is great made the day ahead and is perfect for grilled chicken and veggies.

Enjoy Y'all!

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