And I'm eating everything in sight as if I haven't seen food in a month. OK, it only seems that way to me. But after grazing through all the 'fresh' food around here on this chilly dank day - a banana, a kirby cuke, celery stalk, Hey! Don't laugh, I bet you have your days too! And You, you know who you are, quit worrying that I usually don't eat. Seriously. - I had a hankering for soup. But since I didn't do the full Hunter-Gatherer thing this weekend, the only canned variety here is tomato. Blech. (Sorry to all you tomato soup lovers - my dear Husband included - but it's not my cuppa.)
Then the Bubbles dropped orzo and bits of leftover veg in my lap and an idea was born. So I foraged the fridge for a half tomato, a sprig of rosemary, the remains in a box o'chicken stock and a pathetic little shallot. Then I grabbed the pasta and 4 tiny garlic cloves (to equal an average-sized one) and set to put my craving to rest.
-Bring about a cup of chicken stock to a boil in a pan/small pot that has a lid and toss in a good healthy handful of orzo pasta, a little salt and pepper, the rosemary leaves from the sprig, and let simmer mostly covered until al dente. As it cooks, you may need to add more stock or water so it stays moist and risotto-ish.
-Meanwhile in another pan, gently saute about a T of chopped shallot and the aforementioned garlic - minced - in olive oil.
-When translucent, add about half a large tomato that you've diced and a half t red pepper flakes and let 'em go on med low til the tomato breaks down a bit and has given up some juice.
-Add the creamy orzo to the pan so all the flavors combine. Taste for seasoning.
-Pour into a bowl and shave on some ricotta salata.
Oh, and this is a single serving.
Yes, I put it in a bowl. I wasn't giving in to the crabbiness and eating out of the pan. That's what dishwashers are for. Besides, when I finished, so had the crankies.