Tag: Dish

  • Orzo and Broccoli Casserole

    Picture featuring the Orzo and Broccoli dish

    A fresh take on a rice and broccoli casserole. This dish swaps rice for orzo, while adding sautéed mushrooms, red pepper, and smoked cheddar for flavour. While the ingredients appear daunting, this recipe is quick and easy to make, providing a ready-to-serve meal that will be sure to please.


    • 2 cups (500 ml) of thawed broccoli
    • 2½ cups (600 ml) of chicken broth
    • 1¼ cup (275 ml) of orzo
    • 1/3 cup (30 ml) of butter
    • 1 can (285 ml) of sliced mushrooms
    • 1 teaspoon (5 ml) of cumin
    • ½ cup (120 ml) of finely chopped onions
    • ¼ cup (120 ml) of chopped roasted red pepper
    • 1 can (285 ml) of condensed cream of mushroom soup
    • ½ cup (120 ml) of milk
    • ½ cup (120 ml) of shredded cheese (roughly 45 g)
    • ¼ cup (60 ml) of smoked cheese (roughly 20 g)
    • ½ teaspoon (2.5 ml) of Italian Seasoning
    • 1 cup (250 ml) of shredded cheese (roughly 90 g)


    1. Pre-heat the oven to 325°F (165°C).
    2. Finely chop broccoli. Set aside.
    3. In a medium saucepan, bring broth to a boil. Add Orzo, reduce heat and simmer until broth is absorbed. Melt in 1 tablespoon (15 ml) of butter to give the orzo a creamy finish. Remove from heat.
    4. Melt butter, remaining butter in a medium pan. Sauté mushrooms and cumin. Once the mushrooms begin to brown add onions and red pepper. Continue to sauté until the onions are transparent. Remove from heat.
    5. Mix ingredients (except for the last cup of cheese) in a large bowl until you have a consistent finish.
    6. Transfer to a casserole dish and cover in shredded cheese.
    7. Bake for 30 minutes or until the cheese is bubbly and browned.

  • Lasagna Bolognese

    Picture of the featured dish Lasagna Bolognese

    This dish leverages earlier recipes, and swaps out the vegetable layer for my spaghetti sauce. Overall, this is a great way to switch up leftovers and it will leave a smile on your face!

    This recipe feeds 4 to 6 people.


    • 8 to 12 of Lasagna noodles
    • 2 cups (500 ml) of spaghetti and meat sauce (see recipe)
    • 16 ounces (450 g) of Ricotta cheese
    • 1 tablespoon (15 ml) of Italian seasoning
    • ¼ cup (60 ml) of grated Parmesan cheese
    • 2 large egg whites
    • ¼ cup (60 ml) of bread crumbs
    • ½ cup (120 mg) of roasted red pepper (finely chopped)
    • 1-2 pepperette sticks (50 g) (cut into thin slices)
    • 1 cup (235 ml) of shredded mozzarella cheese


    1. Pre-heat the oven to 350°F (180°C).
    2. Prepare noodles according to package instructions. Drain and rinse before setting aside.
    3. In a large bowl ricotta cheese, Italian seasoning, Parmesan cheese, egg whites, breadcrumbs and red pepper. Mix until you have a consistent finish. Set aside.
    4. In a greased stoneware casserole dish, layer three noodles at the bottom. Make sure they overlap slightly. Cover with half of the cheese layer.
    5. Layers three noodles to run perpendicular to those placed earlier. Cover with half of the sauce layer.
    6. Repeat the previous two steps to make up the remaining layers.
    7. Top with shredded mozzarella cheese place pepperette slices atop the cheese.
    8. Bake for 45 minutes, remove from the oven and let stand for 10 minutes.
    9. Cut into appropriately sized slices. Ready-to-serve.