Lately, for me, that's been Mediterranean-Style Orzo. Also, I'm lying. I live in Staten Island. No one visits me.
A month ago, however, my boyfriend's little brother called and said he was driving up from Ocean City, Maryland, and would be over for dinner. I asked him what he would like, and he said, "I like everything. I'm not picky. I like food." I specifically asked him if there are any foods he disliked and refused to eat, to which he repeated, "I like everything. I'm not picky. I like food." Jackpot. I don't need to go shopping.
However, when our guest of "honor" arrived four hours late, he informed me that he "doesn't eat feta cheese or olives."
So I guess this is a horrible example of how Mediterranean-Style Orzo is an quick, easy meal befitting for all guests. Oh.
The real reason I wanted to share this story is because it gives me a chance for revenge. If you tell me you eat everything, and then inform me later you do not eat specific foods (which just so happen to be 2 major ingredients in my dinner), I will photoshop cutouts of your head on random bodies. And post them on my blog. And if (in my opinion) you have a resemblence to Michael Phelps (with a sweet Hitler mustache), those random bodies belong to Michael Phelps.
Go for the gold, baby!
This is probably unwarranted, because he ate 3 dishes anyway.
Mediterranean-Style Orzo
Makes 4-8 servings (depending on whether it's a side or a main dish...or if you're a pig)
Ingredients
-1 lb Orzo
-1 or 2 handfuls Calamata Olives, sliced in half lenthwise (This is a family recipe...we don't do measurements)
-3-4 handfuls baby spinach leaves
-3-4 handfuls baby spinach leaves
-Feta cheese, crumbled
-4 cloves garlic, minced
-Olive oil
-Olive oil
-1 lemon
-Salt & pepper
Steps
-In a deep pasta pot, boil salted water for orzo, and cook until al dente. Meanwhile, lightly brown garlic in olive oil (enough to coat a frying pan or skillet) over low heat.
-Drain orzo. Before adding orzo back to its pot, transfer browned garlic and oil from its pan to the bottom of the pot. Add spinach to the garlic and oil, and mix to coat.
-Pour hot orzo on top of spinach, garlic, and oil. Cover and let sit for 1 minute. The steam from the orzo will instantly cook the spinach.
-Stir orzo, spinach, garlic and oil until well blended. Add olives, a squeeze of lemon juice, and stir again. Add salt and pepper, to taste. Add feta cheese crumbles (however much you like), mix again, and serve.
BUFFALO SPORTS DAILY features The Unemployed Chef as the official BSD Tailgate Blogger!!! Click here to see my latest tailgating recipe, along with pictures of me shoving a beer can up a chicken's ass.
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