I might obsess about food a little...
Mmm, maybe a lot. I don't know of too many individuals that mull over their meal plans as much as I do, although I know my female colleagues definitely talk about what they should have for dinner near the end of the day. If I don't have a stocked fridge, I feel naked in the food department. At times like this you may here remarks such as:
"Well, I guess I should just raid the vending machine, because that's as good as it gets tonight for this cook".
The reality is usually quite different, although I didn't feel that way when I got home last night. We had goat cheese, mozzarella, rice, orzo, old spinach, two red peppers, half an old shallot, some fresh basil I had forgotten about and many other ingredients. I had been dying to do something with a can of tuna we bought for a backcountry hike and never used, so this recipe took shape pretty quickly.
My new cast iron skillet (perfect murder weapon, by the way) was coated with olive oil so that the garlic and shallots could saute themselves silly. While this was happening, I let the red pepper roast face down on a cookie sheet in the oven for about 20 minutes at 350 degrees. Once the garlic and shallots were sauteed, I added the goat cheese and chicken stock to the pan. Once the cheese had melted the orzo went in and was tossed to mix with the cheese sauce. The spinach, chopped roasted red pepper and tuna followed about 2 minutes later to mix with the other flavours. I topped this off with some grated mozzarella and basil and mixed them in well. Salt and pepper was added to taste. Call it a modern day tuna casserole.
Serves 4-6
Ingredients
- 2 T olive oil
- 1 clove of garlic, minced
- 1 shallot, minced
- 150g of goat cheese
- 3/4 cup chicken stock
- 1 1/2 cups orzo cooked
- 1 red pepper
- 2 cups baby spinach, packed
- 1/2 cup grated mozzarella
- 3 T basil, chopped
- 1 can of tuna
- salt and pepper
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