CILANTRO BEEF ORZO
This is one of my favorite main dish orzo recipes. Quick and easy to make (always good for weeknight dinners), and it reheats well. It's actually not bad cold, either. Adapted from a Betty Crocker website recipe.
Provided by Muffin Goddess
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
- Cover and simmer for approximately 10 minutes, or until pasta is al dente.
- Remove from heat and let stand until nearly all the liquid is absorbed.
- While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
- Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
- Serve.
Nutrition Facts : Calories 731.3, Fat 44.7, SaturatedFat 17.5, Cholesterol 56.2, Sodium 1570.2, Carbohydrate 66.3, Fiber 4, Sugar 4.5, Protein 17.8
CILANTRO-CRUSTED ROAST BEEF SANDWICHES WITH CILANTRO-HORSERADISH PESTO
Horseradish is the traditional accompaniment for roast beef, and the pesto here marries the cilantro flavor with the tang of the horseradish. It is very portable and doesn't need refrigeration.
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h1m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To prepare the roast:
- Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.
- Preheat the oven to 325 degrees F.
- In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.
- Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.
- To prepare the pesto:
- In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached.
- To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef.
CILANTRO ORZO AND BEEF
I got this recipe from About.com and thought it should be listed in this database. It's inexpensive, tastes fantastic and is low-fat to boot!
Provided by Mystel
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour broth, orzo, corn and chilies in a 2-quart pan. Heat to a boiling. Reduce heat, cover and simmer for 10 minutes; remove from heat. Let stand about 5 minutes.
- While the pasta is cooking, heat oil in a non-stick skillet over medium-high heat. Cook beef and bell pepper for about 5 minutes, until beef is brown.
- Stir beef and bell pepper into the pasta mixture and add cilantro.
Nutrition Facts : Calories 237, Fat 3.1, SaturatedFat 0.6, Sodium 641.9, Carbohydrate 45.1, Fiber 3.2, Sugar 4, Protein 9
BEEF & ORZO MEDITERRANEAN STYLE
Quick-fix skillet supper with orzo pasta, ground beef, spinach, oregano, and tomatoes. So easy to make, great for those nights when you don't feel like cooking, but don't want fast food.
Provided by Matthew Molus
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.
Nutrition Facts : Calories 525.2, Fat 16.6, SaturatedFat 7.1, Cholesterol 84.7, Sodium 954.1, Carbohydrate 53.6, Fiber 5.8, Sugar 6, Protein 39.9
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