Week 35 - Not Really So Far Behind

It has been a hectic few weeks to say the week - the wonderful cruise followed by 2 weeks of total chaos at work that included learning I'm out of my job after the first of the year. Despite that, though, I stuck to my commitment and I am caught up on my recipes.

I made this one the night before my cruise so I could: a) dazzle my parents with my mad skills, and b) have a night of eating in before a week of stuffing my face with restaurant food.

This was uber-simple and I was really happy with the outcome. It would be a great, quick family dinner that feels a little fancier than your typical casserole but not so fancy that it can't please picky eaters. Our grocery store didn't have ground lamb so I used beef and it was fine - I think almost any ground meat would be suitable in this dish. I'm also becoming a big fan of orzo so expect to see it more as the year progresses.

GREEK LAMB AND ORZO

Source: Betty Crocker's Pasta Cookbook

1 lb. ground lamb or beef - 2 cans (16 oz. each) stewed tomatoes, undrained - 1 medium stalk celery, cut into 1/2-inch pieces - 1 C. uncooked rosamarina (orzo) pasta (3 oz.) - 1/4 tsp. salt - 1/4 tsp. ground red pepper - Plain yogurt, if desired

Cook meat in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in tomatoes, celery, pasta, salt and red pepper. Heat to boiling; reduce heat to low.

Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender. Serve with yogurt.