Greek Lamb with Spinach and Orzo

I'm reposting this to see if I can get the labels to work. For some reason they have never worked on this post, which means they don't show up in the table of contents which is ANNOYING !

Also ... this is really good and you should cook it NOW !

This is a Crockpot recipe, so I expect full rewards for its awesomeness Bonnie! hehe.

1 2lb boneless lamb roast
1 T dried oregano, crushed
1 T finely shredded lemon peel
8 cloves garlic, minced
1/4 t salt
The juice of 1 lemon
5 oz. box fresh baby spinach
16 oz bag of orzo, cooked according to package directions
8 oz crumbled feta cheese
1 can chicken broth for just in case.

Trim fat from roast. If necessary, cut roast to fit in the crock pot. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb raost; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours (we do the low setting)

Remove lamb from crock pot. Shred meat into bite sized pieces, removing any oogies, set aside. Add spinach to cooking juices in crock pot (we add 1 can chicken broth as there didn't seem to be enough cooking juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.

Top with a squeeze or lemon or some hot pepper paste if desired.

PS ... Orzo is called Rissoni in Australia !!

Salmon Salad

I found this in a magazine.
I modified it.

Here's my way ...

1 package of risoni (orzo) ... cook, drain, set aside

2 nice pieces of salmon ... cook in fry pan (i use cast iron) with olive oil
season with salt and pepper while cooking

when just about finished ... add one bunch chopped asparagus
cook to desired tenderness

whisk together 1 tablespoon each olive oil, white balsamic vinegar and fresh squeezed lemon juice

a mixture of baby spinach and rocket (arugula) as much or as little as you like

fresh basil ... thinly sliced

mix all ingredients, top with dressing, serve with lemon on the side

Spinach, Orzo and Chicken Soup

Beth posted this recipe previously on the Beans Blog but I think it deserves a second post.
It is delicious !! Seriously delicious !

4 boneless, skinless chicken breasts cut in cubes
salt and pepper
2 T. olive oil
1 yellow onion chopped
2 garlic cloves minced
1 tsp ground coriander
pinch of cinnamon
32 oz. chicken broth (I think I just used 4 bullion cubes and added 4 cups water)
2/3 cup orzo pasta (I used a cup - Bonnie)
1 T. fresh lemon juice
2 cups baby spinach
1/3 cup grated parmesan cheese
lemon wedges

Season chicken with salt and pepper. Heat olive oil in 4 quart sauce pan over medium-high heat. Add chicken and sear until lightly browned; remove to plate. Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for one minute. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes. Add chicken, bring soup back to a boil and cook for 1 minute. Remove from heat and add lemon juice. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with parmesan and lemon wedges.

Mushroom and Zucchini Risoni

I got this recipe off the back of the box of Risoni ... and served it with broiled tomatoes.

Here's what you need:

Olive Oil
100g Pancetta, sliced
1 TBLS butter
2 cloves garlic, crushed
Zucchini ( I used 1/2 a large one), sliced
200g button mushrooms, sliced
1/4 cup white wine, I used an Unwooded Chardonnay
1/2 bunch spring onions, finely sliced
salt and pepper
2 and 1/2 cups risoni (orzo)

Cook risoni.

Meanwhile, saute pancetta in olive oil slowly ... til crisp and golden. Remove from heat and set aside.

Using the frying pan from the pancetta, add butter and garlic. Saute. Add zucchini and mushrooms. Cook and stir til tender. Add wine, and spring onion. Season with salt and pepper. Return pancetta to pan. Add risoni. Stir to combine. Serve immediately.

Serves 4-6

We topped with freshly grated parmesan cheese.

Wait a minute ... I just remembered there are leftovers !! My tummy has been asking me for lunch for an hour now .... I'm off to finish this up !!!

Orzo Veg Salad

I got the original recipe for this from
"Moosewood Restaurants Low Fat Favorites"
... a cookbook I'd love to own.

I've modified the recipe and am posting that modified recipe here.
(if you want the original ... get the book !)

1 package of Orzo pasta (called Rissoni in Australia)
1 tble sesame oil
1 cup chopped red bell peppers (red capsicum)
3 spring onions, thinly sliced
grape or cherry tomatoes
mushrooms

Cook the orzo, til al dente. Drain. Rince with cold water. Toss with sesame oil and set aside. (I've just realized I didn't do that !! -- oops)

Chop all the veggies and add to the salad.

Top with this dressing :

3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon Chinese chili paste (I used Korean chili paste as I didn't have Chinese)
1 tablespoon grated fresh ginger root (I used the stuff out of a jar)
2 garlic cloves, pressed or minced (again, I used the stuff out of a jar)
salt and ground pepper to taste

Serve hot or cold. Delicious both ways !!!