Orzo with Kale, Mushrooms, and Goat Cheese

For the first time, I am sharing with you one of my very own recipes!  At this point in my culinary journey, I am feeling more confident about my ability to marry the flavors of different ingredients to create something delicious.  In this instance, the Kale and Goat Cheese inspired me to go in search of other things in my pantry that would make a cohesive and delicious dish.

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Orzo with Kale, Mushrooms, and Goat Cheese

Ingredients:
1 large bunch of Kale
1-2 tbsp. Extra Virgin Olive Oil
1/2 large onion, diced
1 small can mushrooms, drained
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. freshly ground black pepper
1 1/4 tsp. salt
2  - 15oz. cans of diced tomatoes
1 tbsp. fresh squeeze lemon juice
1 cup uncooked Orzo pasta
1 - 4oz. package of crumbled Goat Cheese

Directions:

In a medium-size saucepan, saute the onion and mushrooms in 1-2 tbsp. of EVOO.  When onions are starting to caramelize, add the garlic, thyme, sage, pepper and 1/4 tsp. of the salt to the pan and cook for an additional minute.

To the onion mixture, add both cans of diced tomatoes with their juice, the tablespoon of lemon juice, and the uncooked Orzo. Cover the saucepan and turn the temperature to medium-low, allowing the Orzo to cook and absorb the liquid from the tomatoes.  This should take approximately 10 minutes.

While the Orzo is cooking, fill a large pot halfway with water.  Add 1 tsp. of salt to the water and bring it to a boil on the stovetop.  While waiting for the water to boil, remove the stems from the Kale and tear the leaves into bite-size pieces.  Rinse the Kale thoroughly.  When the salted water has come to a rolling boil, add the Kale and cook it for 2 minutes.  Remove the Kale (reserving 1 cup of the cooking water) and place it directly into the pot with the Orzo. Stir the Kale into the Orzo and replace the cover.  If the mixture seems a bit stiff or dry, add 1/2 to 1 cup of the reserved water.

Just before serving, stir the Goat Cheese into the Orzo until it is well-combined, creating a creamy consistency.

Serves 4

Enjoy!

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I was able to have this meal ready in 30 minutes (Rachael Ray style), which was amazing!  Not boiling the pasta separately saved me at least 10 minutes, and I've been finding that with the rice-like pastas, it is unnecessary.

The Kale added a wonderful (healthy) texture and color to this dish, and the lemon juice served to cut through, as well as to complement, the rich tangy quality of the Goat Cheese.  I have always loved the combination of lemon, black pepper, sage, and thyme in a dish... and mushrooms, tomatoes, onions, and garlic are staples in my kitchen and can be found in almost everything I make.

Quick meals like this are wonderful after a long day, when the last thing you want to do is spend hours in the kitchen, or succumb to the 'takeout menu' at the nearest Chinese joint.  I hope you enjoy this as much as we did :-)

Librarian turned Foodie

Book Break :-)

Dears Readers ~

Although I could write about a recipe I've made recently, I'm compelled to take a break [let's call it a 'Book Break'] from the culinary world and shed some light on my second-most-loved hobby... READING!  I may be a self-proclaimed Foodie, but I'm still that geeky Librarian on the inside too :-)

What I'm reading now had me hooked within the first 5 pages!  Usually, this is a sign that I will thoroughly enjoy the book.  My hope is that this one will become one of those 'page turners' that I just can't put down.  I think that's my favorite part about reading... like love, when you find a good book, (article, magazine, blog, etc.) you stick with it until the end :-)

Unlike my most recent reads (most of which are from the realm of Young Adult Fiction), this book hails from the Non-Fiction genre.  The subject of the book resonated with me, and the title made me want to know more.  Quiet: The Power of Introverts in a World That Can't Stop Talking  by Susan Cain is a New York Times Bestseller.

I'm anxious to delve deeper into this book.  If you consider yourself an Introvert [as I do], and were always made to feel as though being such was some sort of personality flaw, or an obstacle to overcome, I think this book will help the both of us fully appreciate who we are and to embrace our quiet ways with confidence :-)

Stay tuned for a complete review of the book within the next few weeks!

Librarian turned Foodie

Beat the Winter blues at Seasons 52!

If you are looking for a refreshingly light dining experience to match your 2013 goal to eat healthier, look no further than Seasons 52  http://www.seasons52.com/, which boasts locally-sourced fresh cuisine and a menu that morphs with the changing seasons!  Each entree is promised to be under 500 calories each, and the desserts are perfectly portioned into shot glasses to create the perfect sweet bite at the end of your meal.  This relatively small (34 locations) chain also boasts a notable wine list, offering over 50 award-winning wines-by-the-glass (need I say more?!).

My husband and I stumbled upon positive reviews of Seasons 52 while navigating our Urban Spoon app in search of a great place to eat in Schaumburg, IL.  Having just spent a week back home in Michigan indulging in rich holiday fare, we were thrilled to find a restaurant that supported healthy eating!

Seasons 52 had a rich and warm ambiance accompanied by the soothing sounds of a live pianist.  We were seated in their 'Napa Room'... which we loved for its more quiet/private feel.  When in Napa... drink wine :-)  So, we did just that!  I decided to try a Pinot Blanc, and my husband chose a Pinot Noir.

Despite touting itself as a wine bar, Seasons 52 made the major mistake of serving the red wine at room temperature. The fact that the restaurant was hovering near 80 degrees made my husband's glass of Pinot fall completely flat.  Thankfully, our server Justin knew wine and promptly placed the entire bottle of red on ice.

My [perfectly chilled] glass of Pinot Blanc - Selbach-Oster, Mosel ‘10/’11 - paired wonderfully with my Cedar Roasted Salmon entree (see below)!  It sparkled on the tongue and had beautiful stone fruit notes and citrus/oak aromas.  I would have loved to purchase an entire bottle of this magnificent wine!

Delicious, perfectly grilled salmon served with grilled roasted sweet rainbow carrots, fresh asparagus, and red bliss potatoes.  The juice from the grilled lemon was wonderful squeezed over the salmon.

Jeff ordered one of the dinner specials, Swordfish prepared in an Asian style.  This was hands-down the BEST Swordfish I have ever had in my life!!!

Aside from the wine snafu, I would highly recommend this restaurant to anyone who enjoys fresh, healthy cooking and a wide selection of wine at very reasonable prices.  The fact that the chef cooks using only olive oil made me feel like I was eating a meal from my own kitchen. 

The most shocking part of the evening was when we were gifted with a free boxed set of two Seasons 52 wine glasses, compliments of our waiter!  Now that's what I call good customer service :-)  

I have a feeling Seasons 52 will be a chain that lasts.  Healthy food, amazing service, romantic ambiance, and enough wine to please the most picky palate will keep me going back!

Librarian turned Foodie