Wednesday, May 6, 2009


Ever have one of those days where you're so tired you can't even walk up the stairs? Maybe it's just all in my head, but I'm SO exhausted today. Didn't make it to bootcamp this morning - too tired and had to get to work early (this 4 day work week thing isn't as fun as I thought it would be) and I was going to squeeze a 3 mi run in after work, but alas, the rain came down and the treadmills were full at the gym.

Dinner, as I mentioned yesterday, was Greek Chicken with Spinach & Feta Orzo. I've made this a couple times before and tested out something new with the orzo this time around - I threw in some anchovy oil just for fun. I toyed with the idea of chopping up an anchovy fillet with some garlic, but was worried it would be too much. Wrong-o. The anchovy oil alone didn't add anything. In fact, I think it was a waste. Sad. Next time I'll definitely throw in the actual fillet.

I used the last of this Greek spice kit my mom got me during one of her was a bunch of different spice mixes in test tubes (weird, no?) and I have no idea what spices make up these mixes. I just know that some of them are f-ing awesome. My favorite mix to use in marinades is the mix for tzatziki. I threw the rest of that test tube in with some minced garlic, lemon juice, olive oil, some of the mix for greek salad dressing (??) and a splash of white wine vinegar. I let the chicken sit in for maybe 5 minutes on each side and then threw them in the broiler. Super fast and easy. The orzo took a little longer, but it was deeelish. Recipe and pics below!

The orzo cooking
my camera is mad at me. it only takes blurry, grainy pictures now :(

Spinach & Feta Orzo
1/2 box orzo, cooked according to directions. Reserve 1 c cooking liquid
3 tbsp olive oil (I used 2 tbsp anchovy oil and 1 tbsp olive oil this time)
1 clove garlic, minced
3 tbsp pine nuts, toasted
1 box frozen chopped spinach, thawed and drained
1 c diced mushrooms
1/4 c reduced fat feta, crumbled

Heat oil in a large saucepan. Saute garlic for 1 minute. Add mushrooms and cook until softened. Add spinach, orzo and cooking liquid, stir to combine. Lower heat and mix in feta and pine nuts. Serve immediately.

All on the plate
I had some leftover greens and leftover dressing from the noodle salad so I threw that dressing on. I know, I doesn't go with the whole Mediterranean theme, but whatever. It hit the spot :)

I'm excited for tomorrow...lunch w/old coworkers at one of my favorite lunch spots - Kaz Sushi Bistro. YUM! Delicious sushi and awesome company. Can't wait! PLUS, Jamie's taking me to some mystery place for dinner. With a dress code? And it's not metro accessible. Hmph. Not a clue where we could be going!


Jamie said...

orzo was probably the best that you've ever made. i wish i had brought more for lunch

Selin said...

I love that exact Orzo recipe but with Arugula instead of spinach, served cold with some cherry tomatoes tossed in. To me, its like Turkish pasta salad!