Saturday, January 23, 2010

Pantry Challenge Day 12 - Creamy Kale and Mushrooms with Orzo

I didn't plan to post tonight's dinner but it turned out so nicely that I thought I should share it. This is day 12 of the pantry challenge and it is actually becoming a true challenge. I'm starting to scramble a bit and find that I need to be much more creative than in the beginning.

This recipe requires some background because it was created from leftovers. Night before last I was on my own for dinner - Paul's night to teach - and I was tired, so I made quesadillas. They were tasty but nothing I thought worthy of blogging about. The leftovers, however, became the sauce for last night's dish, so here is the quesadilla recipe:

White Bean Quesadilla Filling
2 cans white beans, rinsed and drained (cannellinis or great northerns)
1/2 cup diced tomatoes
1/2 cup nutritional yeast
1/2 tsp garlic granules
1/2 tsp onion granules
Pinch of red pepper flakes
Couple shakes of liquid smoke

Combine all ingredients in a food processor and process until thick and smooth. To make quesadillas, just slap some of this between two tortillas and cook in a cast iron skillet until toasted on both sides. Use a pizza cutter to slice it into fourths. This is definitely worth a try, even if it's only for the leftovers to make the recipe below!

Creamy Kale and Mushrooms with Orzo
1 bunch kale, stems removed and leaves chopped

6-8 oz cremini mushrooms, sliced
1/2 onion or 1 tbs onion flakes
Pinch of red pepper flakes (optional)
1 cup vegetable broth
1 tbs olive oil
1/2 package (8 oz) whole wheat orzo
Leftover quesadilla filling

Heat oil in a cast iron skillet over medium heat. Add chopped kale and onion. Sauté until kale is wilted and onions are transparent. Add mushrooms, pepper flakes and 2 tablespoons of vegetable broth. Cover, bring up the heat, and allow to steam for 5-7 minutes.

Meanwhile, cook orzo according to package directions. Drain and set aside.

Stir quesadilla filling into the kale and mushroom mixture. Add vegetable broth. Simmer over low heat for a few minutes. Stir in the orzo. Turn off heat, cover, and allow to set for 5 minutes before serving.

No comments:

Post a Comment