Pesto Zucchini Orzo

I found this recipe in the July 2019 issue of Good Housekeeping and it looked so good so I wanted to try it.  It is a GREAT side salad for the summer!  It has very few ingredients and is fast to put together - especially if you have a mandolin to slice the squash!

PESTO ZUCCHINI ORZO

8 oz. orzo
1 Tbsp. olive oil
Kosher salt and pepper
2 small zucchini (about 4 oz. each), very thinly sliced
2 small yellow squash (about 4 oz. each), very thinly sliced
1/2 cup pesto
1/4 cup toasted almonds, chopped

Cook orzo per pkg. directions.  Drain well, then transfer to a large bowl; toss with oil.

Meanwhile, in another large bowl, whisk together the vinegar and 1/4 tsp. each salt and pepper.  Add zucchini and squash and toss to combine.  Let sit until orzo is done, at least 5 minutes.

With slotted spoon, transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine.  Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds.

Serves 4.  About 445 calories, 22 g. fat (3.5 g. sat fat), 14 g. protein, 315 mg. sodium, 51g. carb, 4g. fiber

Instant Pot Indian Butter Chicken

I found this recipe in the May 2019 issue of Food Network Magazine and MAN is it good.  No leftovers so next time I will double the recipe.  I served it with rice AND naan on the side (so people could choose - both were great) and then a chopped salad with a citrus dressing.  Yumminess to the 10th degree!!!!

INSTANT POT INDIAN BUTTER CHICKEN

1.5 lbs. skinless, boneless chicken breast (about 3), cut into 1" chunks
kosher salt and freshly ground pepper
2 cloves garlic, grated
1 tsp. grated fresh ginger
1 tsp. garam masala
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. cayenne pepper
6 Tbsp. unsalted butter, cut into pieces
1 15 oz. can tomato puree (about 1.5 cups)
1.5 tsp. sugar
3/4 cup heavy cream
chopped fresh cilantro for topping
Naan or rice, for serving

1.  Toss the chicken with 1.5 tsp. salt and a few grinds of pepper in a large bowl.  Set aside at room temperature.  stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 Tbsp. water in a small bowl.

2.  Set an Instant Pot to saute on high.  When the pot registers hot, add 2 Tbsp. butter and let melt.  Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2-3 minutes.  Add the tomato puree, sugar and 1/2 tsp. salt, scraping up the bottom of the pot.  Turn off the pot.

3.  Add the chicken to the pot; stir to coat.  put on and lock the lid, make sure the steam valve is in the sealing position.  Set the pot to pressure cook on high for 5 minutes.  When the time is up, let the pressure release naturally for 10 minutes then carefully turn the steam valve to the venting position to manually release the remaining pressure.  Turn off the pot and remove the lid.

4.  Stir the remaining 4 Tbsp. butter and the heavy cream into the pot, season with salt and pepper.  Divide the chicken and sauce among the bowls.  Top with cilantro and serve with naan or rice.

Serves 4