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.
Things have been a little busy at my end and I will be updating you soon about that, but lets talk about this Thai glass noodle salad first.
Trying to lose weight? Trying to eat healthier? Looking for salads that don’t include mayo based dressings but still taste as great? Then look no further my dear lovely faithful readers, this glass noodle salad will answer all your woes. Well, most of them anyway!
Its light, refreshing and its gluten free, fat free, nut free, vegan and thus every reason why you should be making this. Made from mung bean starch, glass noodles (or cellophane noodles) are rich in iron and zinc. But lets be clear they are not a low carb option. They have their share of carbs, but its not white carbs and they have almost zero fat. Plus, if you have your glass noodles with a good serving of the veggies (like in this salad), I think this dish pretty healthy and fresh to include in your meals.
The salad is easy to make and pretty quick to put together. The only technique required is the cooking of the glass noodles, rest is chopping and mixing.
To cook glass noodles, soak the stiff mung bean noodles for about 15 minutes in hot water. Drain and wash it with cold water and cut the noodles to a smaller size. Then boil them for 30s- 1 min and drain again. If using in soups you can skip the second step. But if using noodles for this salad, you will need to boil them till tender. Read More →
This couscous salad with roasted tomatoes, cumin and garlic tossed chickpeas, and eggs covered in a cumin flavored yogurt dressing happened last weekend. I would have posted the recipe sooner, but my computer just kept playing spoil sport. I have finally upgraded the RAM, and now it seems to be working fine, and the internet which stopped working yesterday, is back on, so hopefully I will be back to blogging and sharing recipes with you again.
Its pretty difficult to write a post about cooked food because this salad was also my big send off to raw week. Which means while I am typing this recipe I have been on raw food for 4 days now. Remember the last time I went raw? I have it all documented here. This time I have been updating my instagram with my raw routine, so if you are interested in checking it out you can here.