Cranberries and Croutons: Orzo & A Very Special Mother

“We’re one, but we’re not the same.

We get to carry each other, carry each other.” – U2

As most of you know, my lovely, charming, positive, beautiful mother has been in and out of the hospital for 2 weeks and counting. She is a pillar of strength and of grace. She is also an incredible front-line fighter. Thank you all for your support, your love, and your prayers. Your support means more to us as a family and also to her as a fighter going through this battle than any of you know. Thank you, dearly.

This blog post is for her.

Whenever my eyes glance across the words, “risotto”, “orzo”, or “potatoes”, I think of my Mom. She adores risotto and will immediately shut her menu with her meal decision finalized if she sees it on the menu, she relishes in savory orzo dishes, and she is confidently and comfortably obsessed with any single kind of potato - any single kind of way. She can whip up cheddar cheese grits in a second and make them taste like they have been simmering on a Southern stove for hours. Potatoes? She was born to make them and born to eat them.

I was inspired to create this dish because, I, too, adore those delicious kitchen staples. I knew this dish was extra-good when I came home late after work one evening, and hubby was eating chicken tenders and a hot dog before his softball game (obviously, I was still at work); and, my eyes spotted a generous bowl of re-heated orzo beside his plate of man-food.

Raise your glass to my Mom, give some thanks, and make some delicious “Orzo with Garlic Zucchini, Parsley, and Feta”. Be sure to soak up every single second of life’s special moments. Never take a single second for granted, and appreciate the gift of carrying each other through this dance called life.

Inspired by: Claire Robinson’s Orzo with Squash, Mint, and Feta

Source: www.foodnetwork.com/5fix

“Orzo with Garlic Zucchini, Parsley, and Feta”

The Ingredients (5-6 servings):

2 large zucchini, cut into quarters

2 or 3 drizzles of garlic-infused olive oil (for the pan)

one 4 oz. package crumbled feta cheese (plain)

1 generous palmful of fresh Italian flat leaf parsley, roughly chopped

one 16 oz. box of orzo pasta

S & P

The Process:

Heat the garlic-infused olive oil in a large deep skillet over medium-high heat. Prepare your orzo in a pot of boiling water according to package directions. Add zucchini quarters to the hot pan and toss to coat in olive oil. Add a bit of S & P to your liking. Allow the zucchini to cook 3-4 minutes before turning with a spatula.

Cook orzo pasta 2 minutes or so shy of the recommended cooking time. I recommend this because it will continue to cook once it joins hands with the zucchini and feta. Drain orzo, reserving a ladleful of the cooking water. This starchy water will serve as a binder and will create it’s own luscious sauce for the pasta. Magical.

When your zucchini has finished browning (8-10 minutes, approx the same time as the orzo cooking time), turn the heat to low. Add the orzo to the pan, as well as the reserved cooking water and about ½ of the container of feta. Stir LIGHTLY to coat. Let cook about 1-2 minutes or so. Pour your wine (or refill your wine!).

Add the parsley and toss lightly. Add the feta, and do not toss. Add the rest of the parsley, a small drizzle of the garlic oil, and VOILA!

The garlic-infused zucchini dances merrily with the feta, which warms slowly and gets creamier when placed in the warm pan. The orzo soaks up all the goodness of the flavors and serves as a beautiful foundation. The parsley brightens everything up and gives the dish a grassy, herby flavor that does not overwhelm. Each ingredient stands out but also cooperates beautifully; it’s a perfect family of flavors.

This one is a keeper. I can’t wait to vary up the ingredients, adding different veggies and different types of cheese. It’s extremely delicious, and it’s incredibly versatile for a summer side-dish or possibly an entrée. Bon appétit!