Tuesdays are great for Red Beans and Rice, too

Getting back on track

So Chef Alexis gave me untold grief last night for not posting on my blog more often.  "What's wrong with once a year?" I asked.

To remedy the situation, and in honor of my mother's back surgery tomorrow, I made lasagna with spicy sausage.  Can't wait to dig in.

Pot #4 of Chicken Stock

Getting ready for tomorrow night's cajun/creole feast with yet another pot of homemade chicken stock.

Gawd, I have to post some new creations...

This weekend's dinners...aka "what got into ME?"

Two days of the weekend.  Two sets of friends over for a meal.

On Saturday, it was Caribbean night...with lime chicken, black beans and rice, fried corn, avocado and salsa.

Sunday we did Shrimp Creole redux.  And I have to think it was the best ever.  Probably because we got the roux right.  And the presentation.  It was very nice.  (Thank you Dino)

Yikes...has it been FOUR months? Bad blogger. BAD blogger.

What have I been up to?  Getting back to life...and work.

And making plans to attend the International Food Blogger Conference in Seattle at the end of August.  See you there?

Making leftover vegetables into the star attraction: Orzo with Balsamic and Garlic Roasted Vegetables

Last night we made more of that wonderful life giving chicken stock and hearty chicken vegetable soup.  (The "how" is a story for an upcoming post).

But what to do with the 4-5 cups of chopped zucchini, squash, broccoli and other veggies that just wouldn't fit into the pot?  Normally they might sit in the crisper until there was nothing crisp about them.  But today was different.  Maybe it was the sunny Spring day that motivated us to take another tack.

And voila.  Orzo with Balsamic and Garlic Roasted Vegetables.  Probably the most simple thing we've made in forever.  And among the most delicious.  Here goes...

6 cups chopped vegetables (more or less) -- just pick your favorites.  A recent trip to the DeKalb Farmers Market meant that, in addition to broccoli, squash and zucchini, we had red peppers, large scallions, button mushrooms.  And garlic, of course.
4 cups chicken stock
8 oz. orzo
Balsamic vinegar
Olive oil
1 T each chopped flatleaf parsley and rosemary
2 t chopped thyme
Salt and Pepper to taste

Place a large roasting pan in the oven and preheat to 500 degrees.  You want the oven and the pan scorching hot.
Bring chicken stock to a boil in a saucepan and cook the orzo as directed on the box.
Combine all chopped vegetables in a large bowl.  Coat with olive oil and balsamic vinegar; add chopped herbs; toss with salt and pepper.  CAREFULLY pour the vegetables on the sizzling roasting plan and let cook for 10-15 minutes.
When the pasta and vegetables are both cooked to your liking, combine them in a large bowl.  Add more olive oil, vinegar and salt and pepper to taste.  Sprinkle with chopped fresh flat leaf parsley. 
Serve immediately.