One-pot Orzo with Spinach and Peas

One-pot recipes are the best. This one has become my go-to recipe. Tonight I tried another one-pot recipe from The New York Times, with some simplifications (I didn't have scallions and I didn't have garlic). 1 cup of orzo didn't seem enough for 3 people, so I added another 1/2 cup. Easy and delicious. I think next time I might try mozzarella instead of feta.

The NYT Cooking Site

...is great. A couple of things I've made over the past couple of weeks:

Pasta with chicken and mushrooms, risotto-style

It was fine, but I thought the somewhat cumbersome risotto method didn't add all that much to the flavor.

Fettuccine with asparagus and smoked salmon

Very good and I liked the fact that I didn't have to cook the salmon.

(Deconstructed) Lasagna with asparagus and chives

Fine. Not sure I got the lasagna part right -- other pasta would have worked as well. I did like the use of ricotta!

Mushroom risotto with peas

Fine. Not six servings, though. The parsley matters!

Onwards!

Week 16: Roast cod with potatoes

Happy Mother's Day!

I had a request for another potato dish, so potatoes it was again. Another recipe from Mark Bittman: Roast cod white fillets with potatoes. It couldn't get any easier!



Ingredients:

5 table spoons olive oil
2 lbs potatoes (5 medium-sized potatoes)
cod fillets [fresh fillets were sold out at Whole Foods, so I used frozen fillets, 340g for two]

salt, pepper, chives

Directions:

Preheat oven to 425 F. Place 4 table spoons of olive oil in a large baking dish (I'm not a fan of Rachel Ray's shows, but I love her orange baking dishes). Place dish in the oven while it preheats. Peel the potatoes (I use my Roesle swivel peeler) and slice them about 1/8 to 1/4 inch. This is when my new Progressive mandoline, a mother's day gift, came in handy! Remove pan from oven, stir potatoes into oil, sprinkle liberally with sald and pepper. Return dish to oven. After 15 minuts, turn potatoes gently with a spatula. Put in the oven for another 15 minutes, turn again. Once potatoes look browned (after 30+ minutes), place the cod on top,  sprinkle with olive oil. Roast for another 10 minutes, depending on thickness of fillets. Sprinkle in chives. Done. I served the dish with buttered peas.

 

 

Verdict: 7.5/10

The potatoes were great, the fish was a bit dry on top. Overall, however, a satisfying dish, especially the potatoes, and so easy to make! The little person ate exactly one potato slice (because it looked like a potato chip). She said it was better than she had thought. I guess that qualifies as a compliment.

Week 1: Pea Soup With Croutons

Vegetable ingredient(s): Peas.


I started off my adventure with a recipe I was familiar with: Pea soup with croutons (I originally had the idea to make a soup recipe every week, but I'm more of a soup fan than the rest of my family, so I dropped that plan rather quickly). The recipe is from the German cooking book "Kochen -- die junge Schule" (not in print anymore).

Ingredients:1 table spoon butter2 onions (this was before I discovered that one can purchase pre-chopped onions...)1 kg frozen peas3/4 l water1/8 l heavy creamsalt, peppersugarfor the croutons: 6 slices of toast1 table spoon buttersalt pepper

Preparation:
Chop onions, cut toas slices into small cubes
Melt butter, sautee onions, add peas, add water, bring to a boil, then simmer for 10 mins
Puree soup, add cream, add salt, pepper, and sugar
Melt butter in pan, add bread cubes, roast for 4 minutes, add salt


Comfortably feeds 4.


Verdict: 6/10


Feels 'green' and tastes of spring (one might add a little mint?). Boring without croutons. I'd add some whipped cream. (No picture available, but the soup looks bright green.)