Shrimp and Orzo

The Perfect Combination

Who didn't love Jennifer Garner in Alias? How hot is she? Well, guess the gal can cook in addition to her fabulous smile and bod (hate her)! My wonderful Boulder friend, Liz Mohan, shared this with me years ago and I was recently reminded how quick, fantastic and flavorful this pasta dish is.

You know the drill... add a sprig of rosemary, serve with a mixed green salad, warm baguette, bubbly Pelligrino and crisp Italian Red and you are entertaining baby...

Jennifer Garner and Liz Mohan's Shrimp Orzo

Ingredients:

• 1 # medium, shelled and deveined uncooked shrimp
• 1 C dry orzo pasta
• 2 t. olive oil
• 1C chopped onion
• 3 minced garlic cloves
• 1/4 C white wine
• 1 28-oz can of whole, peeled and drained tomatoes (reserve 1/2 C of the juice)
• 2 T. chopped fresh Italian parsley
• 1T capers
• 1/2 t black pepper
• 1/4 t. dried basil
• 1/4 t black pepper
• 1/4 t red pepper flakes
• 1/2 C feta cheese

Directions:

• Cook pasta in boiling water according to box instructions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook stirring for three minutes or until onion is translucent.
• Add white wine and cook for a minute.
• Then toss in the canned, drained tomatoes (reserve 1/2C for juice). Break tomatoes into chunks.
• Add reserved juice, chopped parsley, capers, oregano, basil, black and red pepper flakes. Simmer for five minutes.
• Add shrimp and cook for another few minutes or until shrimp becomes opaque.
• Add cooked orzo to the skillet.
• Mix well.
• When pasta is thoroughly heated, stir in feta cheese.
• Serve immediately.

Bolognese Sauce

Your Sunday Sauce

A few years ago, I was lucky enough to travel to Boston quite often. I fell in love with the North End. While wandering around, I entered a small gift store, attached to a seemingly, quaint restaurant. I began thumbing through a simple Italian cookbook. The author, an Italian woman in her 60's, was signing copies and I figured, hey, she seems like the real deal, this must be good! Since, Craig and I have made and enjoyed many meals from this book.

This is not the recipe to make while dieting! This is however great for a large party or a nice way to end the weekend on a cold Sunday evening. Bolognese sauce can be poured over fresh linguine, stuffed shells, manicotti . . . your choice. Serve with a crisp green salad and crusty Italian bread. You have the perfect meal. This also freezes amazingly well, so don't worry about making a big pot of sauce. It's always a great treat when I don't feel like cooking to remember there is 'sauce' ready in the freezer.
Manja Manja!

Bolognese Sauce
Servings: 8 (Sauce freezes well)

Ingredients:

• 1/2# Ground pork or ground Italian Sausage
• 1/2# Ground beef
• 1 diced yellow onion
• 4 pressed cloves garlic
• 1 - 28 ounce can of crushed tomatoes
• 1 - Med can tomato sauce
• 1 small can tomato paste
• 1/2 C half and half
• 1/2 C red wine
• 1 T Italian seasoning (basil, oregano, rosemary)
• Salt and pepper to taste
  

Directions:

Over medium heat, in large, deep, heavy pan, brown meat. Pour browned meat into a bowl. Add garlic and onion to pan, sauté for a few minutes. Add meat back into the pan. Thoroughly stir in tomato paste. Add crushed tomatoes, salt, pepper, red wine and Italian seasoning. Simmer for 30 minutes. Add half and half. Simmer for another 5 minutes. This can sit on the stove at a simmer for as long as you like.