Jenni and Danielle will both say that I often open the fridge before dinner, look at my ingredients and then decide what to cook. Usually I try to use the items that will go bad the soonest because I don’t like wasting food. Creatively composing my own recipes is easier for me than looking through a cookbook because I don’t have to worry about the ingredients I don’t have!
Tonight I wanted something warm after returning home after running errands. Jenni had mentioned an orzo soup recipe that she found on pinterest which was my inspiration.
1/2 C. orzo pasta
1/2 onion diced
2 Cloves garlic minced
1 C. vegetable stock
1 C. water
1 Tbsp. olive oil
1 C. cherry tomatoes
1 large handful of fresh baby spinach leaves
Salt and pepper to taste
You will need one medium pot and a large saucepan. Mince the garlic, dice the onion, and quarter the cherry tomatoes. Combine the stock and the water and bring them to a boil and then add the orzo. Cook the orzo for 9 minutes or until tender stirring occasionally. Most of the liquid will be absorbed by the orzo so draining is not necessary.
Meanwhile, in the saucepan, heat the olive oil and brown the diced onion and minced garlic. Then add the tomatoes and stir. I added about 1/4 cup of the boiling liquid from the orzo pot to help cook the tomatoes. Add the spinach and sauté until wilted then add salt and pepper to taste. Then add the tomato/spinach/onion to the orzo pot and stir them together.
It turned out to be delicious — a perfect winter-time dinner.