Saturday, September 8, 2012

Manchego Orzo with Spinach and Corn

The cooking gods were telling me I needed to make orzo, so I did it.

Two of my regular cooking blog reads had recipes for orzo. Both of them looked delicious, so I decided to create my own.

Notes: Cheeses like manchego are Scott-approved. Perhaps you cook for someone who is suspicious of cheese? Trust me, if Scott likes it, your picky cheese eater will like it too.

1 box orzo pasta
Approx. 4 cups baby spinach
2 tablespoons prepared pesto sauce
1.5-2 cups shredded manchego or similarly-flavored cheese
2 ears of corn
Butter for sauteing

Directions: Fill a stock pot with water and bring it to a boil. Add a small handful of salt to the water. Cook pasta according to directions (mine was 10 minutes).

Strip the kernels off the corn and collect them in a bowl. Heat a large skilled on medium and melt the butter in the skillet. Add the corn and saute. Season with salt and pepper.

Roughly chop the spinach and add it to the skillet with the corn. Saute until just wilted. If the pasta isn't done, go ahead and turn the heat off.

Once the pasta is done, drain it and add it to the skillet. Stir in manchego and pesto sauce until everything is well-combined.


Roasted Portabello Sandwich

This started out as 80/20's faux BLT. But, I had less time and different ingredients. It didn't taste like bacon, but it sure did taste good.

Notes: I would have marinated my 'shrooms for the full time, if I had had it. It would have made them even more flavorful.

You could probably also put these under the broiler, though you'd want to watch them to make sure they don't burn.

2-4 portabello mushroom caps, cleaned and stems removed
1/3 cup soy sauce
1 large tablespoon whole grain mustard
3-5 drops of liquid smoke
1/4 cup olive oil

For topping:
Baby spinach
1 avocado
1 teaspoon prepared pesto
1/4 teaspoon of salt
Goat cheese
Tomato slices

Directions: Heat the oven to 425.

Slice the mushrooms into 1/4 inch pieces and lay them in a shallow dish (I used a pie pan). Whisk together soy sauce, liquid smoke, mustard, and oil. Pour over the mushrooms and marinate for 30 minutes.

When 30 minutes is up, lay the mushrooms on a foil-lined baking sheet. Roast for 20 minutes, flipping once halfway through.

Serve topped with baby spinach, tomato, goat cheese, and avocado pesto spread. To make the spread, halve one avocado and scoop the flesh out into a bowl. Mix together the avocado flesh, pesto sauce, and salt.

Serve and enjoy!