DELICIOUS ITALIAN CASSEROLE

Before the whole recipe/direction thing, I wanted to share this crazy article I just read.
http://www.theatlantic.com/magazine/archive/2010/03/the-great-grocery-smackdown/7904

Also, i made this dish like a week ago and I forgot what I was listening to at the time but right now I am listening to Kyklooppien Sukupuutto (or as the leg would call them, kuku su poopoo)

I am also happy to announce that I got a HUGE cast iron frying pan (after coveting anna and jordan's), from Macy's, almost free after I returned the Heathcliff Huxtable sweater bryan got for christmas.

1 lb Italian Sausage- ground

BROWN

OR
make your own veggie italian sausage

one pack of tempeh

crumble into a pan and add water just until covered, simmer until all the water is absorbed- drain any residue

1 tblsp olive oil add
3 cloves crushed garlic
1 tsp or more fennel seeds
1 tsp salt
1 tsp pepper
1 tblsp chopped parsley
if you feel spicy, a tsp or so of crushed red pepper flakes

Saute for about two minutes or until fennel starts to brown (DONT BURN IT)
throw in the drained tempeh and mix through
(they also have a bunch of pre made veggie sausages that you can dice up if you are feeling lazy)

So you have your browned sausage in the pan add:

1/2 c or more of diced green peppers
1 medium onion chopped - I used a white onion for this one

Cook over medium until the peppers and onions are sauteed nicely then add

One can of diced tomatoes (I used the ones with garlic added)

Then add 1 and 1/2 orzo pasta

Stir through and add a quarter cup at a time
2 c. vegetable juice ( I got the low sodium kind)

its important with orzo to add the liquid a little at a time and stir and stir and stir. Cooking time may vary by brand but about 10 minutes gave me orzo that was al dente.

The original recipe for this called for instant white rice, knock your self out and try it, but regular rice or brown rice are much better for you.

I also added a ton of fresh basil and dried marjoram....

Once you have that all incorporated and the orzo is pretty well done, remove from heat, cover with cheese (in this case I just used shredded mozzarella) and cover the pan. let it stand for 6-8 minutes then eat. The cast iron pan rules cause it REALLY retains all the heat.