Spinach and Chickpeas with Lemony Rice Pilaf

What can I say, rice always seems to make its way into my 'fast and easy' meal choices during the week. Needless to say, we eat a lot of rice in our house, and my version of rice pilaf has a bit of delightful toasted orzo added to it, transforming it into what my husband likes to call 'rice a roni, but better.' 

This one is especially quick since a lot of the ingredients are easy to keep on hand for whenever the mood strikes you to whip something like this up. It's definitely filling enough for a meal for 3 and elegant (and easy) enough as a side with a larger meal for special guests. I put mushrooms in just about everything, but feel free to tweak it by adding or subbing in some of your favorite veg. 

 INGREDIENTS

for the lemony rice pilaf            

1 cup of your favorite long grain rice
1/2 cup orzo pasta
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 small onion, finely chopped
peel and juice of medium lemon
2 tsp sea salt
3 cups low sodium chicken broth

for the spinach and chickpeas

1 lb bag of frozen organic chopped spinach
1 14 oz can chickpeas, drained, rinsed
   and smashed a bit with potato masher
1 medium onion, chopped
10 oz cremini or button mushrooms, sliced

3 cloves garlic, sliced
2 Tbsp extra virgin olive oil
salt and pepper to taste
                                                             
Place a medium pot that has a tight fitting lid over medium heat. Add the oil, butter and onion and saute till the onion begins turning translucent, about 5 minutes. 

Add the orzo and stir constantly till the orzo has become golden brown. Add the rice and stir for another 2 minutes, then add the broth, lemon juice and peel. Bring to a boil over high and stir once, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and let sit covered for 10 additional minutes. 

While the rice is cooking, place a large skillet over medium heat and add the oil and onion with a pinch of salt. Saute till softened, about 7 minutes. Add the mushrooms and cook till the liquid has released, then add the frozen spinach and another pinch of salt. Cover and cook for 5 minutes, then uncover and cook for another 5 - 7 minutes, stirring occasionally. Add the chickpeas and stir well, cooking long enough for them to be heated through. 

Remove the lemon peel from the rice and fluff with a fork. Serve the spinach and chickpeas over the rice and top with the feta or parm. This dish is great served family style, particularly if it will be as a side, or in individual bowls.

                                                                                                
                                                                                               
                                                                                          

Celery and Walnut Salad

Celery is usually one of those vegetables essential for certain things; tuna salad, mirepoix, chicken almond ding. Rarely have I thought of it as the center of attention... unless it was the base for ants on a log. This salad is surprisingly delicious, and the intensely lemon vinaigrette really alters the flavor of the celery. Some walnuts and Gruyere round out the salad, and you're left with something unexpectedly great. This is a fun thing to prepare for guests, since you'll be almost guaranteed a surprise reaction from them once they try it. 

I've adapted this a bit from Ina Garten's recipe, mainly because I wanted to use Gruyere instead, and it makes a very large amount of vinaigrette. I halved it here since I didn't want as much left over- and you'll still have a good amount remaining. It keeps well for a few days in the fridge, and tastes amazing on steamed green beans.

INGREDIENTS

~5 cups thinly sliced celery (on the bias), about 2 
   bunches, with leaves
1/2 cup toasted walnuts
1/2 cup shaved Gruyere
salt and pepper

for the vinaigrette:

juice of 2 small lemons
zest of one lemon
~1/4 cup extra virgin olive oil (you may want to add 
   more, since this is very lemony)
1 shallot, minced
1/2 tsp celery seed
1/2 tsp kosher salt
pinch of pepper

Whisk together all the ingredients for the vinaigrette and set aside. Add the celery to a large bowl and season with a pinch of salt and pepper. Add about 1/2 of the vinaigrette and toss well. Cover with plastic wrap and keep in fridge for at least 1 hour before serving to allow flavors to marry. 

When serving, give the salad a final toss, taste for seasoning and adjust accordingly. Top with toasted nuts and cheese.

Recipe adapted from Barefoot Contessa's Celery and Parmesan Salad

Spinach and Feta Pie

After developing a solid spanakopita recipe, I assumed I was finished with my search for the perfect spinach 'pie'. Much to my dismay, our little one strongly dislikes the crisp, buttery phyllo crust. As soon as it touches her lips, her face gets a sour look and a very serious 'yuck' escapes her mouth. With all the labor it takes constructing a traditional spanakopita, and the fact that my daughter detests the best part, what is the point? On the upside, she loves the spinach filling. I knew it was time to reevaluate my vehicle for spinach. 

Not only is this much faster and easier to prepare than a spanakopita, it celebrates my daughter's favorite element of it. Since the crust is blind baked and not in the constant peril of any excess moisture that phyllo is, you don't have to drain the spinach before cooking! I'll be honest, that is one of my least favorite preps. You dirty a kitchen towel, and its a pain to clean out the little scraps of spinach from the sink (no garbage disposal or dish washer in our house). I even cheated a  bit and used some leftover pie crust I had in the freezer. After an effortless overnight thaw in the fridge, I was ready to go. 

INGREDIENTS

1 lb organic chopped frozen spinach, slightly thawed

1/2 recipe prepared pie dough, or your favorite store bought pie crust

5 large eggs

1/2 cup whole milk

1 Tbsp canola oil

1 small onion, finely chopped

2 cloves garlic, minced or grated on a rasp

1/2 tsp kosher salt

pepper to taste

1/4 tsp freshly grated nutmeg

zest of 1 medium organic lemon

~6 oz light or full fat feta cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350*. Ensure rack is in center of oven. Roll out thawed pie crust on a clean floured surface. Place into a deep pie dish and dock the crust with a fork. Take a large sheet of parchment paper and lay it over the crust. Fill with pie weights or 1 lb of dried beans (beans can't be used for any thing else after they've been used as pie weights). Bake in oven for about 15 - 20 minutes, till the edges are lightly browned. Remove from oven and set aside. 

While the pie is blind baking, place a large non-stick skillet over medium heat and add 1 Tbsp canola oil. Add the onion and cook till softened and slightly translucent, about 8 minutes. Add the spinach, salt, pepper and nutmeg. Cook for about 15 minutes, stirring often. During the last 2 minutes of cooking, add the garlic and stir well. Remove from heat and set aside.

In a large bowl beat together 4 large eggs with most of the milk till frothy. Add the lemon zest and mix well. By this time the spinach should have cooled down a bit, and is a good time to crumble in the feta. Spoon in the spinach filling into the prepared crust, then pour over the beaten egg and zest mixture. Gently move around the spinach to allow the egg to get well dispersed into the mixture. Lightly beat the last egg with any leftover milk and generously brush the crust with the egg wash. Top entire pie with grated Parmesan. 

Place in oven and bake for 35 - 40 minutes, or till the spinach and egg filling puffs up slightly and the cheese begins to brown. Remove and let cool for at least 15 minutes before serving. I like this pie best room temperature, so its great to bring along for picnics or cook outs.