This one is for Diana

My sister has been begging me to blog for a while, so I finally got up the courage to start.

  

My blog name is from the label I created to place in items that I sew for others.   My passion is making handbags/totes and quilting.   I also absolutely, positively love cooking.    I am an RN whose passion is critical care (ICU, heart surgery, trauma) but now I work as a Manager of Clinical Practice in Home Health, hoping to help people prevent or recover from those critical illnesses.

Like most working moms, my greatest struggle is making sure I spend quality time with my husband and son while giving a 110% at my job.    I think one of the reasons I cook so much is that I feel that home cooking shows my family that they are more important to me than a couple of TV dinners.    So my goal is always to find quick recipes that make tasty, healthy meals.  I forgot to mention that my husband is Greek and my father was Greek --- so most of our meals have a Mediterranean vibe.

One of our family favorites is "Mediterranean Pasta."   I got the recipe from my mother-in-law when I first married my husband.   She always served it as a side dish on a "buffet" but, frankly, I think it makes a perfect meal with just a salad and a loaf of bread.  Over time, I have tweaked it (of course) to make it the perfect quick and easy meal.   It does make a full 9 x 13 casserole, so it is great when you have friends and family over.  I always freeze any leftovers --- or you can just reduce the recipe by half if you have a small family.  A couple of hints --- it tastes better to me if it sits for about 30 minutes after bringing it out of the oven.  I assume it is because the juices absorb in the orzo a little more.    My husband swears it tastes better the second day.   So, this is a great little dish to make in advance for a church supper or an office function because it warms up so nicely.

MEDITERRANEAN PASTA

1/4 cup olive oil

1/2 cup white wine

1 small onion, diced

1/2 cup fresh mushrooms, sliced

2 cans Hunt's seasoned diced tomatoes (basil and oregano flavor)

1 lb peeled, deveined shrimp (either frozen or fresh) with the tails removed

1/2 tsp Salt

1/2 tsp fresh ground pepper 

1/2 tsp italian seasoning

4 oz of Feta crumbles

1 cup dry orzo

Heat oven to 375 degrees.

Cook orzo in boiling water, per package directions to al dente.   While orzo is cooking, heat the olive oil in a large saucepan and heat over medium heat.  Toss chopped onions into the olive oil and cook until translucent.   Pour in both cans of seasoned diced tomatoes and allow to simmer for at least 5 minutes.   Toss in fresh mushrooms, pour in white wine and pepper, salt and italian seasoning.   Stir and then toss in the shrimp.   Cook for about 3-4 minutes, until the shrimp are pink.    Remove from heat.

Pour the orzo in a 13 x 9 casserole, then pour the shrimp mixture over the orzo and stir the pasta and shrimp together.   Sprinkle the feta evenly over the pasta mixture.   Bake in prepared oven for 15 - 20 minutes until the pasta is bubbly and the feta begins to melt.

Makes about 8 hearty servings.

Well, Diana, I hope this blog makes you happy.   I think I might actually like blogging!