She was fully dressed in her bikini as she sat on the side of the pool waiting for her turn at swim lessons. Her larger frame caused the bathing suit’s length to expand, making the chest excessively low and the straps appear stretched. Winter skin that is soft and lovely contrasts with the bright yellow daisy pattern. Cleo waves at me while appearing to be such a… girl.
She turned six a few weeks ago, and now we talk about school friendships and what happens when you die while dancing in the kitchen to the Encanto soundtrack and mixing up our “b’s” and “d’s.” To me, she is both small and large. Being a mother is a crazy whiplash. Although while each of those days appeared insignificant at the time the swimming suit grew too small, they were actually made up of a lot of tiny events. I’m having a hard time dealing with my own fears and watching them interact with others and at school. The growth of my children was entangled with and swallowed by my own. The obstacles never go away; they simply alter, as the mothers who came before me also said. This kid I’m raising still needs me, but I can see her moving away from needing me to take the lead and toward needing me to be her support. Certainly, I am aware of her youth, but I can tell. A slight shift, the kind you may miss if you’re not looking.
Before to this one, January used to be a month of written goals, such as eating less sugar and buying new tennis shoes to get active. Curious. pondering my needs and those of my family rather than adopting the more-is-better mindset that a new year sells you. I want to enroll in a few classes, read some books, and learn some things about history or Spanish so I can help my kids with their schoolwork without constantly using Google Translate. We require a memorable, thrilling trip. We need to spend more time playing and hanging out instead of sticking to the schedules, sports, and social plans that I normally gravitate toward, I’ve learnt from our covid quarantine week. That involves me pausing and refraining from washing down counters when I can afford to sit down and build some legos or engage in some beading. While I absolutely prefer this stage of parenting over toddlerhood (preach! ), it feels like things are moving swiftly and I’ll need to stay grounded in order to see these everyday, amazing moments with my family.
With that said, allow me to offer this casserole that my Sprouted Kitchen Cooking Club members particularly enjoyed. Who doesn’t love orzo? It uses two pans, swappable vegetables, and is kid-friendly. Have one in your back pocket for delivery—I gave one to a buddy who said it lasted for two lunches.
Anyway. From the bottom of my gentle heart to yours this month, I wish you are happy, healthy, and full of optimism for the upcoming year. Cheers.
SERVES SIX BROCCOLI + MUSHROOM ORZO BAKE
It’s a pasta bake that resembles mac n’ cheese but includes vegetables. Although you could get away with using anything your people choose in a similar volume and prepared before adding it, my kids appreciate broccoli. I can fit the mushrooms by them as long as they are really little. If you prefer an animal protein, you can use peas, chunks of cooked butternut squash, or 1/2 lb. of browned Italian sausage.
When assembling this dish for delivery or freezing, finish with the panko parmesan topping and cover it in foil. Provide instructions on how to reheat it at room temperature before baking.
Ingredients
2 tablespoons of butter or extra virgin olive oil
1 small yellow onion, finely sliced
8 ounces of clean, finely sliced mushrooms
3 minced garlic cloves, sea salt, and pepper
White wine, 1/3 cup
Red pepper flakes, 1 pinch
Fresh thyme leaves, 2 teaspoons
3 cups of chicken or veggie stock
0.5 pounds of orzo (about 1 heaping cup)
10 ounces of chopped and cooked broccoli florets
heavy cream, 1/2 cup
Zested lemons, one
grated fontina or an Italian cheese mixture, 4 oz.
one cup panko
Freshly chopped parsley and 1/4 cup of extra virgin olive oil from Italy
DIRECTIONS
Grease a 10″ oven-safe skillet or an 8″ pan. Set the oven to 400 degrees.
Heat your oil or butter in a sizable Dutch oven or skillet over medium heat. After adding, cook the onion for a few minutes, until soft. Add the mushrooms, garlic, and generous amounts of salt and pepper. Sauté for a further five minutes, or until the liquid is released and some browning appears. Add the wine and heat for an additional five minutes to reduce. Turn off the heat after adding the thyme and pepper flakes.
Bring the broth to a slow boil in a separate pot. Around 7 minutes later, add the orzo and simmer until barely tender. Indeed, the majority of the moisture will be absorbed.
Add the orzo and any lingering broth to the pot that contains the mushrooms. Add the cream, lemon zest, cheese, cooked broccoli, and one more pinch each of salt and pepper. Combine by folding everything. It needs to be loose.
Place the mixture in the pan you just prepared. It can now be frozen or refrigerated for a day before being topped with panko, parmesan, and olive oil. Before baking, let the refrigerator one come to room temperature. Cook the frozen one for 25 minutes with the lid on, then 20 minutes without. Uncovered baking for 20 minutes or until golden brown on top.
Fresh herbs are a nice garnish.
ADVICE: PLAN AHEAD
Up to a day in advance, the complete dish can be put together and baked right before serving. It can also be frozen before baking.
APPLY IT TWICE
It would be excellent to double this recipe and give the extra as gifts or freeze it for later.
ADULT FRIENDLY
Mine enjoyed it as long as you get your mushrooms and broccoli small!
GRAIN FREE
Orzo made by Jovial is based on cassava. It can become sticky, but I believe it will still function in this situation. A long-grain brown rice might also work in this recipe. I would simply steam it before building it, and if you can, add two eggs to help it keep its shape.
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