I love this dish because it is super-fast, very easy, stretches your meat, and has lots of good green vegetables. Also it’s really delicious!
- 6 ounces orzo (about 1 cup)
- 1/2 pound Italian sausage (casings removed if using links)
- 2 cloves garlic, minced
- 4 handfuls baby spinach
- 1/4 cup parmesan cheese, grated, plus more for serving
- 2 tablespoons heavy cream or butter
Cook the orzo in a pot of boiling water.
Brown the sausage in a pan, breaking it into chunks.
Once it’s browned, add the garlic and cook until fragrant, about 30 seconds.
Add the drained orzo to the pan with the sausage.
Add the spinach one handful at a time, stirring after each addition. It will seem like too much but it cooks down a ton!
After the spinach has cooked down, add the cream or butter and stir to combine. If using butter, stir until the butter melts.
Add the parmesan cheese and stir.
Serve topped with additional parmesan cheese, if desired.
Hard-boiling eggs in the oven has been going around Pinterest and other blogs, but I wanted to see if it really works.
Normally, I hard-boil my eggs the way I learned from the Better Homes and Gardens cookbook, because I could never remember how my mom did it.
- Cover eggs in a pot with cold water by 1″
- Put over medium-high heat and bring to a boil
- Remove from heat
- Cover and let sit for 15 minutes
- Run under cold water
This is how you can supposedly bake eggs.
- Preheat oven to 325˚
- Put eggs in a muffin tin (so they don’t roll around)
- Bake for 30 minutes
- Run under cold water
Way less work! The only real downside is that in the summer, you’d be turning on the oven. My egg did have a funny burned spot on the bottom, but I just picked it off since it was really shallow.
No more watching the pot and waiting for it to boil. Yay!
We ate a lot of whole chickens around here this summer — we got one every Saturday in our CSA box. Beer can chicken is great, but sometimes you want to eat other things. A great way to have chicken handy for salads, casseroles, or anything, really, is to cook the chicken in the slow cooker, then pick all the meat off. This has the added benefit of making some really tasty, gelatinous, healthy broth.
This is also the easiest thing ever. Put one chicken (or you can even do two, if you have a six-quart or larger slow cooker) in the slow cooker.
Add one cup of water and one bay leaf per chicken. Turn it on low. Walk away. Easy, right?
Eight to ten (or even twelve) hours later, come back to awesome-smelling chicken. Take the chicken out of the liquid goodness (don’t throw that away!) so it will cool faster. Pick all the meat off it.
We like to freeze our chicken in two-cup quantities, which are the perfect size for the two of us to eat in a meal and have lunch leftovers the next day.
Next up: what to do with the liquid and bones?