Orzo Bean Stew

Now that Fall is upon us, it's time to start making those one-pot-wonders that just have that warming feel-good effect. This dish exemplifies that. It makes a great lunch or add some ground beef, turkey or pork and serve for dinner.









Ingredients: (serves 2)

-3/4 cup orzo
- 2 cups sauce (see my other sauce recipes)
- 1/4 onion, diced
- 1 cup frozen peas
- 1 can dark red kidney beans
1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 4 fresh basil leaves

To Make:

In a small pot, fill with water and boil. Add salt and cook the orzo until tender. Drain and do not rinse.

In the meantime, saute the onions with the olive oil on medium heat. Add in the frozen peas and cook for about 5 minutes. Season with salt, garlic powder and pepper. Mix together. Next drain and completely rinse off the kidney beans. Add them into the mixture. Next, mix in 2 cups of your favorite sauce. Season lightly with the remaining garlic powder, salt and pepper and add in the crushed red pepper flakes.

Take the cooked orzo and mix into everything. Let this cook for about 5 minutes, covered on medium low heat.

Take a handful of fresh basil and drizzle on top. Serve while hot!

Garden Fresh - Black Bean Tacos

I made these for lunch because they are quick and satisfying. You can have these really anytime. Since my husband planted a garden, we've have tons of fresh (yellow) tomatoes, fresh green bell-peppers and other various veggies and herbs. The freshness in the tomatoes and peppers really make a difference in these tacos. You can always add meat but if your in a hurry, these are perfect.

Ingredients:

Pico De Gallo:
- 1/4 onion, diced
- 1 small bell-pepper, diced
- 1 medium tomato, diced
- 1 jalapeno pepper, diced
- 2 tablespoons canola oil

Black Beans:- 1 can black beans (drained)
- corn tortillas
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper

Garnish:
- Hot Sauce (any variety)
- Parmesan Cheese

To Make:

On the stove, combine all the ingredients for the black beans in a pot and mix together. Cover and cook on medium low heat for about 10 minutes.

To make the pico de gallo, combine the ingredients in a large bowl and mix together. Let sit until the black beans are ready.

If you have a gas burner, turn it on medium low heat and place each corn tortilla over the burner. Let sit for about 20-30 seconds until slightly browned on one side. Remove and place 2 tablespoons of black beans in the center of the tortilla, then top with a spoonful (or two) of the fresh pico de gallo. Sprinkle Parmesan cheese and hot sauce over top and ENJOY!

Jalapeno Shrimp & Tomato

This makes the perfect appetizer because it's light and full of flavor. The addition of the jalapeno in this dish mixed with the fresh tomatoes is perfect. When you take a bite, you get the sensation of the tangy tomato that has literally melted into the dish and then you get the slight kick of the jalapenos. I like to top it with fresh basil to give it that extra punch of flavor. This definitely will WOW your guests.

Ingredients:

- 1 pound fresh shrimp (tails on)
- 2 jalapenos, sliced longways
- 1 large tomato, chopped
- 10 fresh basil leaves, chopped
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- olive oil
- pinch of crushed red pepper
- dried oregano
- salt
- pepper


To Make:

In a large pan, drizzle with olive oil and turn on medium heat. Add the onions and the garlic and cook for 2 minutes. Season with salt and pepper. Add in the jalapenos and cook for another 3 minutes on medium high heat. Stir occasionally.

Next, add in the fresh shrimp. Season with a teaspoon of the following. salt, pepper, oregano and crushed red pepper. Mix together. Add a drizzle more of the olive oil. Cook for about 3 minutes until the shrimp are almost done. At the last minute, add in the fresh tomato and mix together. Season the tomato with salt and pepper. Cook for another minute.

Remove and place on serving dish. Top with loads of fresh basil. ENJOY!