The weather was beautiful over the weekend. I did some cooking, left the windows open, went for a slow 3 mile run, and re-charged a bit after a hectic week at work. My knee held up through my run and my legs felt strong, this is a good reminder of the things my body CAN do. Sometimes, I have to prove it to myself for the millionth time in order to remember.
While we were on Madeira Island, we stayed in this excellent VRBO house that had an herb garden in the back. I loved it, and so did Mike. I never thought about gardening as an option for us, since we don’t have a lot of room in our back yard, but Mike and I kept talking about it anyway. A couple days after we got back, we decided we had to at least try to plant some herbs. Before I knew it, Mike ran with the idea. Everyday I come home to work to my husband demanding I look at how much everything has grown. Now, we’ve got a DIY project in the works for when we need to move the herbs outdoors. More on that later.
I’ve been working on setting up a new URL, this one is going to be retired sometime in the fall. Don’t worry, I’ll make sure you have all the information you need before I transfer everything. It’s always exciting to get re-energized about hobbies and seek out new inspiration.
I’m going to feel a little empty over the coming weeks, as my oldest friend has decided to make a big move. We met in high school, and became fast friends. We chose colleges a year apart, we’ve navigated career moves together, made big life decisions and found pretty great men to spend our lives with. She’s moving from about 1 mile away to 1,400 miles away and I’m not entirely sure how I’m going to handle it. I will miss her greatly, and I’ve already got a flight booked to visit her in just 84 short days.
Let’s talk about Orzo, shall we? It’s one of my favorite pastas, and it’s an easy one to swap the normal version for the whole grain version. It’s better for you and it tastes the same, done deal in my house! This is one of those dishes that just sort of came together out of the leftovers in the fridge, and since it turned out so well, it’s going to be something I make over and over from here on out. I paired it with baked Salmon, whole wheat, protein, veggies, herbs… excellent meal and even better leftovers!
Orzo with Mushrooms and Sherry
yield: 2 SERVINGS
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
1 cup of whole wheat orzo
2 shallots, minced
3 cloves of garlic, minced
1/2 lb. of mushrooms, sliced
1/3 cup of sherry cooking wine
1/2 of chicken stock
2 tablespoons of basil, chopped
salt and pepper, to taste
1. Bring water to a boil, and cook your Orzo until al dente, you want it to be just a little bit firm still when you drain the water.
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil. Add your minced garlic and your shallots and cook on medium heat until translucent and the shallot starts to caramelize in your pan. Next, pour in your sherry wine and get the little brown bits off the bottom of your pan.
3. Add in your mushrooms, basil and chicken stock and cook on medium. Add in your orzo and continue cooking until the mushrooms are cooked through, and the orzo is no longer firm. Serve warm.