Quick Fix Dinner

By Lori Powell
For One or Two Bites, a blog for singles and couples

Tomorrow, 11 people will be showing up on my doorstep to stay for four days and many meals. One of the meals is the big turkey day; the rest involves several breakfasts and lunches. So tonight, I am a cookin’ fool.

Right now I have a stock simmering away, cornbread cooling and am in dire need to get my pie dough made, as it is 6:30 p.m. and I have to get some early shuteye. The house is relatively clean, at least for now. Dishwasher is full with a sink full of dishes yet to load. I could use a kitchen fairy about right now to cook me up some rocket fuel to make it through the night.

So it’s a pantry meal tonight, made with some orzo, the last bit of kale in my produce drawer, grape tomatoes and a couple of slivers of red onion that will do the trick. This pasta is not only comfort food but is good enough to serve for company, topped with some sautéed shrimp or chicken. You can double this recipe and serve it cold the next day for lunch or as a side for dinner. Just make sure to recheck the seasoning before serving.

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Lemony Orzo pasta with Kale and Grape Tomatoes
Makes about 2 cups

2 tablespoons extra virgin olive oil
1/2 cup chopped kale leaves (tough ribs discarded)
2 tablespoons sliced red onion
1 teaspoon finely chopped garlic
4 ounces orzo
1/4 cup halved grape tomatoes
1 to 2 tablespoons fresh lemon juice
Salt and pepper

1. Heat oil in a medium skillet over moderate heat and cook kale and onion, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more. Remove pan from heat.
2. Cook orzo according to package instructions, drain and immediately add to skillet. Toss in tomatoes and return skillet to moderate heat. Cook, stirring, until just heated through, about 3 minutes. Season with lemon juice, salt and pepper, to taste.

Toppers: toasted pine nuts or sesame seeds, cooked shrimp, chicken or steak. Add fresh basil leaves or chives.

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