Spinach-Orzo Ensalata

I pretty much don't like salad, but for some reason I really like this one. Apparently its one they make at Macaroni Grill, but I don't eat there enough to know. I used a wild rice mix instead of the orzo and it was really good. I still can't decide if I like the capers, but they are easy enough to leave out.

Salad
1 C uncooked orzo pasta or wild rice.
10 C spinach, chopped
1 pkg fresh basil, cut into ribbons
2 tomatoes, diced small
1 can olives, sliced
2 oz capers
1/2 C raw pine nuts
Optional: Parmesan to taste (I didn't add this)

Cook pasta or rice. Toss all ingredients. Add dressing to taste.

Dressing
1/4 C lemon juice
1/4 C orange juice
1/2 C extra virgin olive oil
2 Tbs Soy sauce
1/4 C apple cider vinegar
2 TBS honey
2 garlic cloves, minced
1 Tbs dried dill weed

Blend and pour over salad.

Lemon Coconut Bars (Homemade Larabars)

My roommate made these about a month ago. I made them again today. This isn't the greatest picture, but I promise these are actually really good. Unless you are Dad and you hate coconut. But otherwise...

1 C almonds
1 1/2 C pitted semi-soft dates
1/4 t salt
zest of 1 lemon or lime
1 T lemon or lime juice
1 cup dried shredded unsweetened coconut

Chop nuts into small pieces. Use some of the nut powder to "flour" the pan to help keep from sticking. Add remaining ingredients and process until well mixed. Press into a 9x9 pan and chill for until firm. Cut into bars or squares. They will keep in the fridge for about a week and in the freezer for several months.

You can pretty much use whatever nuts or seeds you want. Same with the dried fruit. This seems to be the type of recipe you can just change based on what you have on hand, as long as you keep the portions about the same.

Chicken Fajita Chowder

Tried this for the first time today and loved it!

• 1 pound boneless skinless chicken breasts, chopped
• 1 each medium green, sweet red and yellow peppers, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3 cups water
• 2 cups frozen corn
• 1 cup uncooked brown rice
• 1 cup green enchilada sauce
• 1/4 cup canned chopped green chilies
• 1/4 teaspoon salt
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1 cup (8 ounces) sour cream
• Tortilla chips and minced fresh chives, optional

Cook and stir chicken, peppers, and onions in oil until vegetables are crisp-tender. Add water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is done. Remove from heat. Stir in sour cream and cheese until cheese is melted. Serve with tortilla chips and chives.

Chicken Wild Rice Soup

How very exciting... my first blog post EVER.... Here goes!

I made this soup for the first time a few weeks ago, and liked it so much we had it again with friends tonight. Hope you like it...

Chicken Wild Rice Soup

• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 2 cups half-and-half (or 2% milk plus a little cream)

Directions

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

-This is a variation on a recipe I found online- if you like it, the original recipe called for regular salt instead of garlic plus ½ tsp of curry powder and 1/2 tsp mustard powder.

Shrimp and Spinach Rose Pasta

We made this for dinner this evening, it was quick and tasty. And perhaps I was excited to try posting to this blog, but either way I would and will eat it again.

Ingredients:
1 cup shrimp (give or take) we used frozen pre-cooked shrimp
Pasta for 4
1/2 Jar Alfredo Sauce
1/2 Jar Marinara Sauce
6-7 Fresh mushrooms, sliced.
1 sliced yellow crookneck summer squash (or zucchini can be substituted)
1 tablespoon olive oil
1 teaspoon (give or take) garlic salt
1 teaspoon basil or 4 leaves fresh basil shredded
ground pepper to taste.

Directions:
Heat oil in frying pan (we used non stick, but would have been equally as easy in the cast iron)
Add squash and mushrooms to warm pan, let cook for 8-10 minutes stirring occasionally. Meanwhile begin cooking pasta until tender. Once mushrooms begin to brown, add shrimp, garlic salt and basil. Cook until shrimp is thawed (or cooked if using fresh shrimpies). Add Marinara and Alfredo sauces, stirring until a nice "rosey" color is reached, add pepper to taste.
Pour over pasta and serve!