I’m gonna shish your kebab


I remember when I was a kid, my mom would always turn phrases into a threat.  If I would say “hey mom, I want some Subway,” she would say “I’m going to Sub your Way.”  Does anyone else have a mom that does that?  Or is mine just completely weird (just kidding, love you ma).  Monday night I gave in and snipped back my herbs, (which was very hard for me to do) and used them in my first recipe!  My mom told me that I need to begin to snip them back to make sure that they have strong roots.  A herb that has really tall growth at first will be top heavy and have less sturdy roots.  Therefore, I did as I was advised and plucked them back!  I used some oregano and parsley in this recipe, and put some cilantro in the fridge.  You can see in this picture that my basil is really starting to sprout up!  I think I’m getting really lucky with those.

Herb Update

Shish Kebabs with Spanakopita orzo

(courtesy of Rachael Ray’s Look+Cook)

Ingredients

1/2 pound orzo
1 tablespoon fresh oregano (or dried)
5 tablespoons EVOO
1 teaspoon onion powder
1 teaspoon garlic powder
2 pounds New York strip (or another thick steak), cubed
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup stock
3 cups spinach
1 cup crumbled feta cheese
Fresh parsley, finely chopped

Directions

1.  Preheat the grill to a medium-high heat.  Soak wooden skewers in a bowl of water for 20 minutes (or use metal skewers).

2.  Bring large pot of water to boil over high heat and add in the orzo.

3.  Combine oregano, 3 tablespoons EVOO, onion powder, garlic powder, and some salt and pepper.  Toss the beef cubes in the mixture to coat.

4.  Thread the beef cubes on skewers and grill them 2 to 3 minutes per side.

5.  While the beef is cooking, place a large skillet over medium heat and add in the remaining EVOO.  Once heated, add in the onions, garlic, and parsley.  Cook 5 minutes.

6.  Add stock and 2 cups spinach to a food processor and process until smooth.

7.  Add the spinach puree to the onion mixture and warm for about 30 seconds.

8.  Add the onion/puree mixture into the orzo and serve shish kebabs on top of the orzo.

This was one of those meals where you definitely wanted a bite of both the meat and starch.  The mixture of the tastes were so amazing!  I hope everyone else enjoys it!

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