When I went to Vancouver with my mom in March, we stayed with my aunt’s family. My aunt’s sister-in-law is a really good cook and one day she made this orzo pasta with vegetables for us. It sounded so simple to make and tasted so good that I made a mental note to recreate the recipe when I get back. After making it for the first time last week I knew I had to make it again so that I can share the recipe as soon as possible with all of you.
Since most sauce-less pasta dishes with vegetables end up being called a salad, I don’t know if this too should be called that. Whether you call it a salad or not, its still plenty good and fresh and light for summer time meals. You could skip the chicken and the butter and make this vegan/vegetarian, if you like. I serve it as a main dish and add chicken in with the veggies, but you could make it just with the vegetables and orzo with grilled chicken or fish served on the side.
I did my first snapchat recipe story today (forgive me if that’s not what its called, I am still learning). Thanks to Asha from Food, Fashion and Party (love her blog) who has been motivating me to start snapping, I finally did today. I am still fairly new with it, but in case you want to follow you can add me @theNovHousewife and see the behind the scenes of making this orzo with chicken and vegetables on Snapchat.
I have a very easy roasted tomato pasta sauce recipe which I love but today I am not sharing that. I saw this recipe for pasta sauce on one of Masterchef Australia’s episodes. The way Marco Pierre White talks about his go-to pasta sauce recipe in the Masterchef episode makes you want to stop everything and make that pasta sauce. I finally got to try the recipe and it did not disappoint at all.
Its a very basic, no frills recipe that uses a combination of fresh cherry tomatoes and canned tomatoes, which is what gives the red color to the pasta sauce.
Marco in the masterclass explains its difficult to get the red color in pasta sauce by just using fresh tomatoes and thats why his recipe calls for both- fresh and canned. The flavors for this sauce are simple but fresh and the dish does not require much active time in the kitchen to put together.
This pumpkin pasta for one, courtesy Eat.Feed.Love’s taste club box. The Eat.Feed.Love’s taste club box and an exclusive discount code. My absence. Shutting down TPC. Moving to US. Moving to Dallas.
My last post was from India; when I was still working on The Pink CakeBox, Chandigarh in India. Doing customized cakes. Then V got a job change and we decided that its best that I come back. You can read a little more about it here.
Its been a difficult decision. A lot of hard work went in establishing the business and it had finally started picking up with regular orders but with V’s MBA over and a new job for him in Dallas, it was time for me to move back. I do miss TPC- my clients, pushing myself to meet deadlines, pushing myself to get better with each order, the relief when an order was executed well and the joy when the positive feedback would come in the form of a call, message or a repeat order. Its been difficult letting all that go. But I will always cherish the last one year for what it was. There were a lot of struggles- countless sleepless nights working on an order, tense moments before getting the client’s feedback, tears cried over a cake that did not meet my expectation, frustrations over difficult clients and though at the time all of it made me feel like quitting- now when I look back I think it all added to the experience. And if given a chance I would love to do it all, all over again.