Now With Super Bonus Recipe Action
We really do do other things than cook, although you could be forgiven for thinking so based on my recent posts.
xhollydayx found this recipe in some magazine (something Rachel Ray was in, at any rate) and made it Saturday night.
1 pound orzo
3/4 cup pine nuts, toasted in a dry skillet
3/4 cup chopped parsley
juice of 2 lemons, plus grated peel (we skipped the peel)
2 six oz packages of sliced white mushrooms (we used one)
extra virgin olive oil
[1] In a large pot of boiling salted water, cook the orzo until al dente. Drain and return to the pot.
[2] Stir in the pine nuts, parsley, lemon juice, lemon peel and olive oil. Season with salt and pepper.
[3] In a skillet, heat 1/4 cup olive oil over high heat, add mushrooms and cook, stirring occasionally, until browned, about 7 minutes.
[4] Divide orzo among 4 plates, top with mushrooms.
She only used one package of mushrooms because they only went on my half of dinner. This was quick, easy and tasty. Does anyone know a cheap place to buy pine nuts? The grocery store seemed unduly expensive.
My Aunt Joanne sent us this recipe after she visited for xhollydayx's birthday. I made it on Sunday for dinner.
1 1/4 pound sea scallops (~16), rinsed and patted dry with paper towel
2 garlic cloves, sliced thinly lengthwise
14 oz baby spinach (or 7 oz spinach, 7 oz arugula)
1/4 tsp crushed red pepper flakes
pepper
salt
olive oil
[1] Sprinkle sea scallops with 1 tsp salt and 1/8 tsp pepper.
[2] Heat 2 tablespoons olive oil in skillet. Cook scallops until golden brown or opaque, about 7/minutes per side. Place on paper towels.
[3] Reduce heat to medium, add 1 tablespoon olive oil to skillet. Add garlic cloves, cook 15 seconds.
[4] Add spinach, red pepper flakes, 1 1/2 tsp salt and 1/8 tsp pepper.
[5] Cook about 2 minutes, tossing greens until wilted.
[6] Transfer to plate, top with scallops.
We served it on top of whole wheat spaghetti. It was really good.
xhollydayx found this recipe in some magazine (something Rachel Ray was in, at any rate) and made it Saturday night.
1 pound orzo
3/4 cup pine nuts, toasted in a dry skillet
3/4 cup chopped parsley
juice of 2 lemons, plus grated peel (we skipped the peel)
2 six oz packages of sliced white mushrooms (we used one)
extra virgin olive oil
[1] In a large pot of boiling salted water, cook the orzo until al dente. Drain and return to the pot.
[2] Stir in the pine nuts, parsley, lemon juice, lemon peel and olive oil. Season with salt and pepper.
[3] In a skillet, heat 1/4 cup olive oil over high heat, add mushrooms and cook, stirring occasionally, until browned, about 7 minutes.
[4] Divide orzo among 4 plates, top with mushrooms.
She only used one package of mushrooms because they only went on my half of dinner. This was quick, easy and tasty. Does anyone know a cheap place to buy pine nuts? The grocery store seemed unduly expensive.
My Aunt Joanne sent us this recipe after she visited for xhollydayx's birthday. I made it on Sunday for dinner.
1 1/4 pound sea scallops (~16), rinsed and patted dry with paper towel
2 garlic cloves, sliced thinly lengthwise
14 oz baby spinach (or 7 oz spinach, 7 oz arugula)
1/4 tsp crushed red pepper flakes
pepper
salt
olive oil
[1] Sprinkle sea scallops with 1 tsp salt and 1/8 tsp pepper.
[2] Heat 2 tablespoons olive oil in skillet. Cook scallops until golden brown or opaque, about 7/minutes per side. Place on paper towels.
[3] Reduce heat to medium, add 1 tablespoon olive oil to skillet. Add garlic cloves, cook 15 seconds.
[4] Add spinach, red pepper flakes, 1 1/2 tsp salt and 1/8 tsp pepper.
[5] Cook about 2 minutes, tossing greens until wilted.
[6] Transfer to plate, top with scallops.
We served it on top of whole wheat spaghetti. It was really good.