Carbs, Veg, Protein & Dairy - The Whole Schbang

A relatively simple never fail recipe that is healthy and palatable to most picky two year old's the world round (and husbands too!) It stores well in the fridge if there are leftovers. It has one ingredient that was not common in my household before I discovered this recipe, but now is. You may have to expand your grocery list to accommodate pine nuts as they really enhance this dish. Surprisingly, they're not overly difficult to find in most grocery stores.

As with most dinner preparations, Ava is usually right in the mix stirring, sampling and generally driving me bonkers. She usually hauls her little chair over and gets in there to help make the family dinner. The standard emphatic statement she makes as I add the fresh spinach to this dish is normally something to the effect "I don't like spinach, Mommy and I'm not going to eat that". Low and behold, she LOVES this meal and seems to have memory recall issues on the fact that spinach is actually involved. I hope this holds true for you and your families also!

You will need:
Orzo pasta
Fresh spinach
Feta Cheese
Pine nuts
Chicken or Vegetable stock

Put approximately 2 cups of stock in a large saucepan. I usually use my frying pan that has high sides. Bring to a medium boil. Add in orzo pasta (as much as you desire either for the meal ahead or for leftovers too). I usually end up adding in about a third to half of a bag. Slowly/lightly boil the orzo until desired tenderness is achieved (just keep sampling). Add stock as necessary (keep the pasta well hydrated and add more as the pasta takes on the liquid). Add the fresh spinach to the pan. Again, add stock if necessary as you don't want the pasta to dry and stick to the pan. Cook down the spinach until soft. Stir as necessary in the beginning as the pasta begins to cook. More stirring is usually required as you let the liquid dwindle near the end of cooking. Reduce liquid so that the dish isn't sopping in broth but most has been absorbed. Add in pine nuts and feta cheese just before serving.

I have not told you quantities of spinach, pine nuts or feta. You can add these to your desired taste. I end up usually adding in about 1/2 a large bag of spinach (it boils down to next to nothing) and about 1/2 cup of pine nuts. I usually add in about 1/3 to 1/2 a container of feta cheese.

To add protein to this meal and make it a one shot deal, cook 1-2 chicken breasts in the oven simultaneously to cooking the pasta. Once the chicken is cooked, slice and add to the dish just before serving. (I usually cook chicken for this dish directly on a cookie sheet in the oven at about 350 degrees. Lightly coat in olive oil. It can take about 45 minutes depending on the size of the chicken pieces so you may have to get this started a little ahead of the pasta prep.)

Enjoy!

(My apologies for this lack lustre post. I stand by this recipe and definitely want to share with you ladies; however, I'm saddened to report that witty, saucy humourous Emily has left the building. Hopefully next post will be more inspiring.)