Cheesy Orzo with Sauteed Spinach

Tonight was the perfect excuse to make a pasta dish. After all, it’s Meatless Monday.

This recipe is a fusion of two of my favorites: mac n cheese and creamed spinach. It’s a bit heavy for a Spring meal, but it was incredibly delicious nonetheless.


Cheesy Orzo with Sauteed Spinach
3/4 small cereal bowl of dry orzo
5-6 large handfuls of fresh spinach
1/4 white onion, chopped
1 handful of shredded Colby Jack
1/2 can of Cheddar Cheese soup
1 tsp of Dijon mustard
1/4 cup half n half
Salt n pepper
Red pepper flakes
Olive oil


1. Cook your orzo according to package instructions.
2. Meanwhile, sautee your onion. Once it becomes transparent, add the spinach and mix until thoroughly wilted.
3. Once the orzo is ready, drain the water. Mix in all ingredients and heat for 3-4 more minutes.




Although I enjoyed this as a main course, I think it would also be great served as a side with a steak.

Good thing I got a solid hour in at the gym! 😉


Breakfast Taco

I promised myself that I wouldn’t go grocery shopping this week. Mission accomplished. I didn’t think this left me with interesting menu items, but last night I came up with something pretty tasty for being so basic.

That’s right. I made breakfast for dinner again. But this time, I kept the focus on the veggies and less on the fried. Couldn’t resist throwing in a couple pieces of bacon though.

While this basically just an omelet thrown into a lightly fried tortilla, my boyfriend made a simple cooking suggestion that really perfected the overall texture of this meal.

Instead of mixing the sauteed veggies into the eggs, I cooked the veggies around the edge of the pan with eggs in the middle. This helped the veggies to stay a little crisp, which was really nice.




Side dish – Turkish Spinach

I’m absolutely in love with Turkish cuisine. If you’ve never had the pleasure of a börek, gözleme, or İmam bayıldı, my heart goes out to you. On the other hand, many Mediterranean/Middle Eastern dishes cross cultures, so if you’ve ever tried Greek, Armenian, Persian, or Lebanese food, then you have a good idea what Turkish food is like. I have been lucky enough to travel to Turkey a few times now and each time I go, I learn a few new recipes. One recipe that has been a major staple in my kitchen is a delightful olive oil side dish made from fresh spinach and rice. As far as I know, it’s simply called ıspanak (Turkish for spinach). Ispanak is traditionally served cold but is equally good hot, served straight from the pan.

Ingredients (serves 2-3)

1/2 lb Pre-washed baby spinach

1/4 white or yellow onion, finely chopped

Small handful or less of brown or Jasmine rice

Heaping spoonful of tomato paste

Olive oil

Salt to taste

I have an issue with opposing textures. Spinach stems never get quite as wilted as the leaves and I’m not a fan of the surprise change in texture. So to deal with this, I cut the stems off with a pair of scissors. This can take a while to get through, but for me, it’s worth it. If the stems don’t bother you, just skip this crazy step. 🙂


Once the spinach is acceptable, I cook it with about a half cup of water just until it wilts. From here, I normally add in half a handful of Jasmine rice. Today, I used brown rice, which takes about twice as long to cook. If you use regular white or Jasmine rice, go ahead and throw that in with the newly wilted spinach. If you’re planning to use brown rice, I highly suggest cooking it a little ahead of time (I’d say maybe 10-15 minutes before starting the spinach). Next, put your stove on low heat and cover the pan with a lid. Be sure to keep enough water in the pan to cook the rice and stir occasionally. While your spinach and rice steam, cut a white or yellow onion.


Hot tip: I’ve found that onions are much easier to chop if you keep them refrigerated (no tears).

For about a half pound of spinach, I would recommend a little less than a handful of finely chopped onions (really depends on your preference). On a separate pan, saute the onions with extra virgin olive oil.  Once the onions have become transparent, add a heaping spoonful of tomato paste and mix. Pour the mixture in with the spinach and rice, then recover.

Note: Olive oil, onion, and tomato paste are the base for many Turkish dishes.

To be honest, I’ve never really paid too much attention to how long this side dish takes to make. Depending on the type of rice you use, I would say between 20 to 40 minutes. I know it’s ready when the rice is fully cooked and the water is almost completely incorporated. It’s something I learned just by doing.

And here’s the final product…


Maybe not the most photogenic, but trust me, it’s great! To take this to the next level, top with some garlic yogurt (finely chopped garlic, Greek yogurt, and a splash of water, mixed) and serve with toasted bread. Turks love to dip (and really who doesn’t?)

Afiyet Olsun,