Back to Bloggin' Again!

Whoa! I can't believe I've been away since September! Life just got a little "bizy!" (Uh, "bizy" means "busy-crazy-bizarre." Yep, I just coined that word. Maybe someday, it'll show up in "Urban Dictionary's Word of the Day!" You may also pronounce it, "biz-zay," for added emphasis as needed.)

Well, I'm gonna take a little break from politics (well maybe, we'll see) to focus on my other passion: cooking and listening to good music.

Below is a new recipe that I made earlier this week. It was utterly AMAZING!

It's called "Creamy Orzo," and it's from Giada De Laurentiis (from her Food Network cable show, "Everyday Italian," and also from her terrific cookbook, "Everyday Pasta.")

I classify this recipe as "gourmet-comfort food." Children and adults, BOTH, will LOVE this dish!

*This is the perfect accompaniment to that bottle of Beaujolais Nouveau you just bought!

It's SO EASY & DELICIOUS! (Prep Time: 10 minutes; Cook Time: 15 minutes; Yield: 6 to 8 servings.)

CREAMY ORZO

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

P.S. You know...I use organic ingredients as much as availability permits.