Tag Archives: orzo

Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

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Filed under California Fusion, Pasta, Side Dishes, Vegetarian

Karl’s Greek Spanakorzo Salad (Spinach and Pasta Salad)

I am making some Greek lemon chicken for a weekday meal. I made Spanakorizo (Greek spinach and rice) as a hot side dish last Easter. Today, I want to use the same flavors to make something lighter. This is more a fresh spinach salad with pasta, not orzo with a bit of spinach.

Karl’s Greek Spanakorzo Salad (Spinach and Pasta Salad)

Karl’s Greek Spanakorzo Salad
Spinach and Pasta Salad

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Filed under California Fusion, Salads, Vegan, Vegetarian

Karl’s Spanakorzo (Greek Spinach and Pasta)

I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.

Karl’s Spanakorzo (Greek Spinach and Pasta)

Karl’s Spanakorzo (Greek Spinach and Pasta)

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Filed under California Fusion, Pasta, Side Dishes, Starches, Vegetarian

Karl’s Avgolemono Soup II (Greek Egg and Lemon Soup)

Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Maafe, I will be making another soup I have made before, Avgolemono.

Karl’s Avgolemono Soup II (Greek Egg and Lemon Soup)

Karl’s Avgolemono Soup II
Greek Egg and Lemon Soup

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Filed under Chicken, Main Dishes, Poultry, Soups, Stews

Karl’s Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Avgolemono soup is a Greek soup that may have its origin  in Iberia brought by Sephardic Jews  after they were expelled from Spain in 1492.  In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.

Karl’s  Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup

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Karl’s Greek Lemon Pilaf

Adapted from anonymous 

Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown.  For my family there are never enough onions. And who can make a Greek dish without garlic and pepper?  Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.

Karl’s Greek Lemon Pilaf

Karl’s Greek Lemon Pilaf

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Filed under Side Dishes, Starches

Karl’s Greek Orzo Salad

Greek Orzo Salad

Adapted from Shaina

Ingredients

1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives

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Filed under Salads