This is such a colorful dish it can’t help but be delicious too! It’s great served warm or cold.
The orzo salad recipe is written as vegan, but feel free to add some crumbled feta or goat cheese for extra zing.
Are you familiar with Cooking Planit?
First things first Cooking Planit isn’t just a recipe website and app. In their words, Cooking Planit is a “personal kitchen assistant” that walks you through the whole meal planning, preparation and cooking process. When you come home tired from a long day at work, the last thing you want is to have to think any more than you have to, so to be able to have everything laid out for you is a huge help.
Cooking Planit has many features and benefits.
Then, once you’re ready to start cooking, Cooking Planit gives you step-by-step, timed instructions that are voice activated.” For my second meal, I picked Orzo Salad . The instructions are easy to follow and the result is delicious.
Once you have a meal or recipe you want to make, you can then generate a grocery list based on the ingredients required. If one ingredient is needed in more than one of the recipes, it only shows up once in your grocery list as the total amount needed. Within the grocery list function,
When you’re ready to get cooking, all you have to do is select your recipe or meal and the app has done all the organization for you so that you can use your time efficiently. You first see the recipes that make up the meal, the total prep and cook time, and the ingredients and tools needed. You can pull up each recipe individually or preview all steps needed.
When you’re ready to start cooking, you enter “Cook Mode,” which lets you use voice control to progress through all the steps hands-free or manually navigate through the steps. You can make use of automatic timers, and if you find yourself ahead of schedule the program lets you know to take a break before the next step.
I enjoyed playing around with the Cooking Planit app. I really can see myself using this during the week where organization and time management is critical.
You can learn more about Cooking planit here: Pine-Nut Crusted Eggplant
While enjoying the Cooking Planit App, I had the chance to review The T-fal Thermo-Spot Cookware 12 pieces set
Choosing the best pots and pans to suit your cooking needs is an important decision.
This T-fal cookware offers superior construction and cooking performance. The cookware heats evenly, cleans up easily and has a great nonstick surface.
All cookware other than the skillets have well-fitting, see-through lids.
No matter what is on the menu, I have an appropriate piece of cookware for food preparation. I appreciate the increased versatility of this set.
The padded handles remain cool even though something is cooking inside the pots and pans.
- The unique T-fal Thermo-Spot heat indicator shows when T-fal pan is perfectly preheated to seal in the flavor of your food
- Stainless steel cookware with nonstick interior
- Nonstick interior is exceptionally durable and scratch resistant, Safe for use with metal utensils
- Oven safe to 350-degree Fahrenheit
- Dishwasher safe, Limited Lifetime Warranty
The folks at Cooking Planit have offered to give away a The T- fal Thermo-Spot Cookware 12 pieces
To participate, here what you have to do : go to Pine Nut Crusted Eggplant at the bottom of the page and follow the instructions.
The Giveaway is over! Thanks!
- 1 clove garlic
- ½ cup red bell pepper
- ½ green bell pepper
- ½ cup yellow bell pepper
- 3 Tablespoons fresh Parsley
- ⅓ cup Kalamata olives, pitted
- ½ pound orzo
- Salt and pepper
- 2 Tablespoons Olive oil
- 2 Tablespoons fresh lemon juice
- Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic.
- Cut both ends off each pepper. Cut in half down the middle and remove the core and seeds. Chop the peppers into ¼ inch dice to measure the indicated amount. Place in a small mixing bowl.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.
- Measure out the pitted kalamata olives. Transfer to the cutting board and roughly chop. Add to the parsley.
- Fill a large pot ⅔ high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Heat a medium saute pan over medium heat. Add 1 Tablespoon olive oil.
- Once oil is warm, add the minced garlic. Saute quickly, just to soften, but do not brown. Add all the peppers and season with salt and pepper. Cook until peppers are softened, about 5-8 minutes. Once cooked, transfer to the bowl of parsley and olives.
- Once water is boiling, add 1 tablespoon of salt and stir in the orzo. Cook until tender but with a slight bite, about 9-10 minutes.
- Place orzo back in the pot and set back on the stove over low heat. Stir continuously for about 2 minutes until the extra moisture is cooked out.
- Stir in the remaining olive oil, fresh lemon juice, cooked peppers, parsley and kalamata olives. Season with salt and pepper to taste. Remove pot from heat.
- Transfer orzo to a serving bowl or dinner plates. Ready to eat!
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