When I first started this blog, I had the intention of sharing all my favorite recipes on it. However, over the years it evolved into more of a place to document my adventures and most memorable journeys. So, I decided to create a separate blog specifically for recipes! I joined forces with my insanely-talented mom (best cheffess in town) and we started Kiwi and Carrot…a food blog for (mostly) healthy recipes made with fresh and natural ingredients!
So if you’re bored with your food routine of cereal for breakfast, sandwich for lunch and spaghetti for dinner, we’ve got your back. Head on over to Kiwi and Carrot to check out what we’ve been making and eating!
This will be my first official recipe post. Oh man it feels good.
I love to cook, I really do. I grew up with an incredible chef as a mom. The beautiful, fresh and healthy creations she concocted in the kitchen have inspired me to follow in her footsteps.
Being an engaged, BUSY, college student, this year has given me the perfect challenge to test my extremely limited (but slowly expanding) skills in the kitchen. My days are packed to the brim with school, work, fiance, etc. etc. So, I’ve had to find quick, easy and delicious recipes to keep Patrick and me happy and healthy.
Patrick used to survive on cereal. I wouldn’t have it. So…he made a deal with me.
He buys the groceries, I cook the meals. Fine with me!
But enough of the blah, blah, blah. Let’s get down to cooking. This is a little number I dreamed up while I was sitting at work…
Orzo Pasta with Artichokes and Tomatoes
- orzo pasta
- artichokes (in the can)
- baby tomatoes
- 3-4 cloves of garlic, chopped into tiny pieces. (The experts call it “diced.”)
- A bunch of cilantro. (Or if you’re me, the entire bag of cilantro. I’m an addict.)
- 1 T olive oil
- squeeze of lemon
- pinch of salt
- protein of your choice (optional. But I never turn down some good chicken lickin)
- Cook the pasta.
- While the pasta is cooking, cut the tomatoes in half, dice the garlic, slice the artichokes into bite-size pieces and wash the cilantro. (Breathe. It’s easier than it sounds.)
- Pour a tablespoon of oil in a large skillet and turn heat to medium.
- Saute the chopped garlic in the oil for one to two minutes.
- Add the tomatoes and artichokes to the pan.
- Let cook on low until tomatoes are softish. (If you don’t like softish tomatoes, go to the next step instead.)
- Add the pasta to the pan.
- Squeeze some lemon and salt-to-taste into the pasta.
- Add the cilantro and stir it all up.
- Voila! Orzo deliciousness!
*This can be served hot or cold. You can also try variations like adding feta cheese or red onions. Be creative.
This was the perfect dinner. I took it in a tupperware to work, and I sent some with Patrick in a tupperware.
Long live the tupperware.