"One Sunday at the table we watched her paper fan flutter back and forth, pulling moist chicken-fried air along with it."

                                        ~Chicken Sunday by Patricia Polacco

                                               Visit Amazon's Patricia Polacco Page

Smells from the Traveling Simile kitchen!
Keep scrolling for earlier Whiffs...

Holy Smokes...Traveling Simile is five years old and there are no Thai recipes. Well here you go. (recipe found on @whole30recipes @meljoulwan)

January 19, 2016
Chicken Cakes with Cucumber Relish


    • Chicken Cakes:
    • 2 pounds boneless, skinless chicken breasts and thighs
    • 6 scallions, trimmed
    • 1 bunch chives
    • 1 cup fresh cilantro leaves
    • 1 jalapeño, seeds removed, minced
    • 1 tablespoon lime juice
    • 3 tablespoons red curry paste (Thai Kitchen is Whole30 friendly)
    • 2 large eggs
    • 2 tablespoons fish sauce
    • 1/4 teaspoon baking soda
    • coconut oil for cooking
    • Cucumber Relish:
    • 1 large seedless cucumber, thinly sliced
    • 1 teaspoon salt
    • 1/4 medium red onion, thinly sliced
    • 1/2 cup fresh cilantro leaves, chopped
    • 1 tablespoon lime juice
    • 3 tablespoons orange juice
    • a few healthy splashes fish sauce or coconut aminos
    • 2 tablespoons cashews, minced

        1. Toss cucumber slices with salt and let them sit for 20 minutes in a colander to remove excess moisture. Rinse with running water, drain, and pat dry. Place in a large mixing bowl, along with onion, cilantro, lime juice, orange juice, and fish sauce. Toss until vegetables are coated with dressing. Add chopped cashews just before serving.
        2. Cut the chicken into 3-inch chunks and place in the bowl of a food processor. Process on high until beginning to form a paste. Remove from the food processor and place in a large mixing bowl.
        3. To the food processor, add scallions, chives, cilantro, jalapeño, lime juice, curry paste, eggs, fish sauce, baking soda, and cream of tartar. Process until it’s puréed, then add to chicken. Mix, then cover with plastic wrap and refrigerate for 30 minutes.
        4. Place 2 teaspoons coconut oil in a large, non-stick skillet and heat on medium-high, 3 minutes. Measure 1/3 cup of the chicken and drop into the hot pan, flattening to make a patty; repeat. You should be able to get 3 to 4 in the pan. Brown on one side, 5 minutes, then flip and brown the other side, 5 minutes. Repeat with remaining chicken.
        5. Enjoy!

I can NOT believe it has been almost a year since I posted a recipe on this page.  Shame on me! Here is my favorite way to prepare delicious Scottish Salmon. (Or other fresh salmon caught in the wild)

October 17, 2013
Source:  Epicurious
photo by Susan Goldman

Pan Seared Salmon on Baby Arugula

Fish & Seafood, Main Dish


• 2 center-cut salmon fillets (6 oz. each)
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp olive oil
• Salt and freshly ground black pepper, to taste
• For the salad:
• 3 cups baby arugula leaves (rocket here in the UK)
• 2/3 cup grape or cherry tomatoes, halved
• 1/4 cup thinly slivered red onion
• Salt and freshly ground black pepper, to taste
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red-wine vinegar


1.Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2.Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3.Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4.Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.


November 2, 2012
Mahjong Greek Quinoa Salad With Feta
(Adapted from a recipe I found somewhere on the www...so if it is yours please let me know and I will gladly give you credit)

3 to 4 cups vegetable broth 

1 1/2 cups quinoa, uncooked (read here for good advice on preparing quinoa to cook) 

1/4 cup apple cider vinegar (you may use any flavor you prefer) 
2 cloves garlic, minced
 juice from one lemon
3 tbsp olive oil 
1/2 cup kalamata olives, sliced if desired (mine were marinated)
1/3 cup fresh parsley, chopped 
1/3 cup fresh cilantro, chopped 
1 red onion, diced 
1 cup cherry tomatoes, sliced in half 
1/2 cup chopped artichoke hearts (optional) (mine were marinated) 
salt and pepper to taste 
1/2 cup crumbled feta cheese

 In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
 In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil. 
Gently toss the quinoa together with the remaining ingredients, except feta. Pour the
olive oil mixture over the quinoa.
Add more salt and pepper to taste and gently stir in the feta cheese.
You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.  I added cucumber.


July 3, 2012

Shrimp and Scape Stir-Fry
Servings: 2 (double as necessary)

olive oil
1/3 cup sliced scape
1 Tlbs. ginger, minced
1/2 lb. shrimp, peeled and deveined
1 tsp. fish sauce
1 Tlbs. soy sauce
snow peas and red bell pepper, sliced (desired amount)
carrots (optional)
1 heaping tsp. chilli paste (or to taste)
juice of one lime

Heat olive oil in a large skillet or wok.  Saute the ginger and scape until fragrant, add shrimp and saute until pink.  Add fish sauce and soy sauce.  Cook for a minute.  Add vegetables and then add chilli paste and more soy if desired.  Squeeze the lime juice over all. Saute until veggies are crisp tender.  Adjust seasonings to taste.
I served this over rice but is simply delicious all alone!

May 29, 2012

I just wanted to give you heads up on two new cookbooks from two of my 'go to' bloggers for yummy recipes...


Congrats to these two very talented cooks and extremely entertaining bloggers. 
November 14, 2011

Blueberry Scones with Lime Glaze
Abigail Palmer, Tastes of the States

My daughter wrote and published a cookbook, 

based on our travels around the USA.  She chose three recipes that reflect certain characteristics of each state.  

Of course, Maine, is represented with blueberries.  However when I got into the middle of this recipe, I realized that the whipping cream in my refrigerator had taken on a life of its own.  I refused to go out, with it being a rainy Monday and all... so I substituted Greek yogurt and was pleasantly surprised by the outcome.  Since the yogurt was a bit tangier than cream, I used milk to make the glaze instead of lime juice.  So... needless to say, you now have two ways of using this recipe.

2 cups all-purpose flour, plus more to dust berries
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons sugar
5 Tablespoons salted butter, cold and cut into chunks
1 cup whipping cream
1 cup fresh blueberries, fresh is best, frozen are too soggy
Lime Glaze
1/4 cup freshly squeezed lime juice
2 cups sifted powdered sugar
1 Tablespoon butter, melted

Preheat oven to 400˚F.  For scones, in a medium bowl, mix flour, baking powder, salt, and granulated sugar.  Using a pastry blender, or if you are old school, two forks or knifes, and cut the butter into the flour until it looks like coarse corn meal.  Make a well in the center, pour in cream, and fold everything together just until mixed.  Do not overwork dough.  Toss the blueberries with some flour and then fold them into the dough gently.  I use my hands so I don't smash the blueberries.  On a lightly floured surface, pat dough into a 1/4 inch thick circle.  Cut into 8 wedges and place on an ungreased baking stone or parchment paper and bake about 15 minutes.  Let cool.  For glaze melt the butter in the microwave.  Whisk in the powdered sugar and enough lime juice for the consistency you need, to drizzle over the cooled scones. 

More info on the cookbook later...


November 2, 2011

Grilled Bacon and Brie Sandwich

Thick cut bacon, cooked (one or two slices per sandwich)
Good quality brie cheese (thick slices to cover the bread)
Cranberry sauce with berries (tangy is better)
Bread (we stopped in Subway and bought a very fresh loaf, but french or italian bread would work)

Slice the bread horizontally in half...
and spread the cut sides with the cranberry sauce.
Layer one side with bacon...
and then the cheese...
and then close the two cut sides together again.

Place the sandwich on the panini press, 
bona fide or DIY... 
and grill on both sides until cheese is melted.
Keep this in mind for that leftover cranberry sauce.
I'm just sayin'...

September 15, 2011
Adapted from a recipe on food52
Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp... longest title ever for a delicious way to serve shrimp...
from The Dog's Breakfast

I used the suggestions at the beginning of the recipe because I had not heard of and did not have Pernod and did not have preserved lemon as well.

Here is my adaptation for what I will call...
Purple Broccoli and Shrimp Risotto for two...
20 or so medium to large shrimp, peeled
1 1/2 tablespoon olive oil
1 Tablespoon white wine
1 large clove garlic, minced
zest of 1/2 of a lemon
2 teaspoons finely chopped rosemary leaves
kosher salt
black pepper

In a small bowl, mix the above ingredients and let marinate at room temperature while you prepare the risotto...

2 tablespoons olive oil
1/2 medium onion, chopped
1 shallot, chopped
1/2 small fennel bulb, chopped
2 cloves of garlic, minced
fine sea salt
1 cup Arborio rice
1/4 cup white wine
1/4 cup lemon juice
3-4 cups of hot chicken stock
1 tablespoon of butter
1/4 cup of quark or mascarpone
1 teaspoon of lemon zest
1/4 cup coarsely chopped mint leaves
1 bunch purple broccoli

Great advice in the recipe to get all of your ingredients ready before starting the risotto so that you can give full attention to the creamy risotto...
1.  Blanch the broccoli

and set aside
2.  Heat the stock 
3.  Heat the olive oil in a large skillet. Add the onion, fennel, and garlic, and saute' over low heat until soft and translucent.  Season with salt halfway through.
4.  Add the rice and raise the heat to medium high.  Stir to coat and slightly toast the rice for about 3 minutes.  You will hear crackling in the pot.
5.  Add the wine and lemon juice and continue stirring until the liquid is almost completely absorbed.
6.  Add about a cup of stock to the rice and continue stirring.  
7.  The rice should neither boil vigorously or cook too slowly so you want to find a good even heat.  Add stock as needed to reach a creamy consistency with the rice al dente.  This can take between 20 to 30 minutes. 
8.  Remove the risotto from the heat and fold in the butter, quark...
 lemon zest, pepper and the mint.  

9.  Stir slowly to blend and then carefully fold in the broccoli.  Put a lid on the risotto and let rest while you grill or broil the shrimp.
10.  To serve, top the risotto with the shrimp and a few sprigs of mint.

is one of the websites I go to for inventive recipes...
and was not disappointed with this Sauteed Kale with Kohlrabi...
from Gourmet in September 2009.
I took the advise of one of the readers...
and tried cutting the kohlrabi two different ways...
sliced thinly and in matchsticks...

and let Ren Man decide which worked best.
He thinks the thinly sliced works best with the lime marinade and the yummy kale...
I couldn't help comparing kohlrabi to jicama as I enjoyed the crunchiness along with the wilted kale.

I served this with Grilled Salmon with Lime Butter Sauce...
originally printed in July, 2006 of Gourmet Magazine...
and a few cherry tomatoes for a pop of red on the plate...
and fresh goodness in my mouth.


July 20, 2011

Cow Shed Restaurant

Berry Parfait
(with my estimations for quantities I am familiar with!)

Ingredients and Method for each layer:

Meringue:            120 grams  (2-3 lg. eggs)      Egg Whites
                              220 grams  (less than a cup)  Caster sugar 

Mix egg whites and sugar in a bowl with a whisk and warm up over a hot water bath until 50℃ or 122 ℉ approx.  Do not stop whisking during the warming process.  Remove and keep whisking until cold.  Pipe the meringue on a tray with baking parchment and bake it at 100℃ or 212℉  for 3 hours.

We made long strips and stars for the top!

Chef's note:  These can be made days in advance and stored in an air tight container.

Vanilla Cream:      200 grams  (7 oz)      Whipping cream
                                20 grams (1/4 cup)    Icing sugar
                                drop                              Vanilla extract

Mix the cream/sugar/vanilla extract and whisk them in a cold bowl until the cream gets thick.

Strawberry Coulis:   200 grams (7 oz)         Strawberries
                                    60 grams  (3/4 cup)    Caster sugar 
                                    5 grams (about a tsp.) Lemon juice

Wash quickly the strawberries, and pour them in a saucepan with the sugar.  Bring them to boil, blend it, add the lemon juice, and sift it.  Keep it in the fridge.

Layer each of the ingredients and create your very own Berry Parfait!

Poached Chicken Supreme
1 Portion


1                                                    Chicken Breast
150 grams                                   Baby carrots, broad beans, 
(between 1/4 and 1/2 lb.)           new potatoes
500 ml (about 2 cups)               Chicken stock, from scratch
25 ml  ( little over 1 tbsp.)          White wine
1                                                   Shallot
100 ml (little over 1/3 cup)       Whipping cream 
15 grams  (1 tbsp.)                     Unsalted butter
1 tsp.                                            Mixed herbs
                                                      Salt and pepper

For chicken stock:
1.  Remove chicken legs, thighs and breast from bird.
2.  Soak chicken carcass in cold water, then refresh, and place onto boil, once boiling, reduce heat and let simmer for a minimum of 2 hours.
3.  Cook potatoes, prepare vegetables and blanch and refresh in iced water.
4.  Poach chicken breast in prepared chicken stock.  
5.  Place wine and shallots in a small pan and simmer until wine has evaporated, add 125 ml of the chicken stock, reduce.
6.  When stock has reduced by half, add cream and reduce until coating consistency is reached.
7.  Add vegetables to above sauce, to heat through.
8.  Add herbs and check seasonings, coat chicken with vegetables and sauce.

Trust me...
This is incredible...


June 21, 2011

Strawberry Upside-Down Cake 
adapted from Joy the Baker's 'Strawberry Upside-Down Cake with Cardomom

Topping ingredients:

2 tablespoons butter (Joy uses unsalted butter)
1/4 cup brown sugar
1 cup sliced yummy strawberries

Cake ingredients:

1/2 cup butter, softened (Joy uses unsalted butter)
2/3 cup brown sugar
1 large egg
1 teaspoon real vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Joy adds 1/4 teaspoon salt but since I used salted butter I left this out!
1/4 teaspoon ground cinnamon (or like Joy you could use cardamom)
2/3 cup greek yogurt (or like Joy you could use sour cream)

Preheat oven to 350 degrees F.
Place 2 tablespoons of butter in a 9 inch round cake pan and place in the oven until butter is melted, then remove pan from the oven.  Coat the sides of the pan with butter, set aside.
Whisk together flour, baking powder, baking soda, and cinnamon.  Set aside.

In a separate bowl, cream the 1/2 cup of softened butter and brown sugar on medium speed until fluffy, about 3 minutes stopping to scrape down the sides with a spatula.  Add egg and vanilla and beat for 1 minute more.
Add the dry ingredients and beat on low speed while adding the yogurt.  Beat until the batter just comes together and it will be pretty thick.  

Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan.  Layer the strawberry slices in a single layer over the butter and sugar.  

Carefully spoon batter over the strawberries with a spatula.  Bake for about 30 minutes, or until a skewer inserted in the center comes out clean.
After the cake has cooled for 10 minutes, run a knife around the edge of the cake a few times and invert the cake onto a cake plate.  
Delicious with or without whipped cream.

Thank you Joy the Baker for this fabulous recipe.


Cinco de Mayo Menu

Lime Carrots
This is a simple and refreshing appetizer...
Cut carrot sticks and squeeze lime over them...

Simple Green Salad
Choose your favorite dressing but an avocado dressing would be nice...

Trucha Veracruz
Huachinango a la Vericruzano is a popular mexican dish with Red Snapper, (huachinango)...  
however, I had trout (trucha) on hand so there you have it...

Adapted from the Food Network...
I did make quite a few substitutions because I was too lazy to go to the store...
and basically prepared the recipe to feed two instead of 4-6...

2 Trout filets with skin on one side...
from the fishmonger...
I really think this recipe would work well with any nice meaty non-fishy fish...

for the sauce...
mix together...
one clove of garlic, minced,
one lime, juiced...
and one tablespoon of water...
score the fish and pour marinade over...
let rest for 30 minutes...
Heat a tablespoon of olive oil in heavy skillet...
Sear the trout on both sides...
Add the remaining ingredients...

1/4 portion of chicken bouillon dissolved in 1/4 cup of water
1/2 red onion, thinly sliced 
1 bay leaf
1 pinch of dried oregano
From a can of plum tomatoes... 
I used 1/4 cup of the sauce and 3 tomatoes, squeezed through my fingers into the pan...
6 slices of pickled jalapenos, seeds removed
8 pitted kalamata olives, smashed
1 heaping teaspoon of capers
1 healthy pinch of salt
Simmer for 15 minutes...
I covered the skillet for 5 of those minutes...
Sprinkle with parsley...
delicious even with all of the substitutions...
Buen Provecho...

Mexican Brownies... 
by Alex Sanchez on the food network...

I did not make any adaptions to this recipe but cut the recipe in half...
the cinnamon and cayenne are incredible...

It has been amazing fun celebrating Cinco de Mayo in Scotland!


Green Bean Soup
(adapted from a soup I enjoyed at Food Heads in Austin, Texas)

Notice that this recipe is best prepared while listening to Pink Martini...

3-4  cups of cute, skinny green beans (okay they don't really have to be skinny ones)
2 cups of chicken broth
2 green onions, cut in 4-5 pieces each
1 clove of garlic
1/2 cup of grated parmesan cheese

Put first four ingredients into the Vitamix container.  Turn machine on and immediately switch to variable 10 and quickly switch to high.

Blend for 4-5 minutes until steaming hot. Reduce speed to variable 3.  Remove lid plug and add cheese.  Process 5-10 seconds more.

Pour into serving dish and sprinkle with a little cracked black pepper...

It just screams for a grilled cheese on the side...
Now, that is not an ordinary, run of the mill grill cheese...

That's what 'Ren Man' calls a foo foo grilled cheese...

One that I will not allow him to dip into catsup the way he does a plain ole grilled cheese...

There are sauteed red onions, good strong mustard like Grey Poupon...

or here we have a mustard that will cause you to grab a hankie if you use too much...
Just a touch on the insides of your bread next to a good English Cheddar and you have an epicurean delight.



Asian Winter Slaw

Bon Appétit  | February 2011
by The Bon Appétit Test Kitchen

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons white miso
  • 1 tablespoon minced peeled fresh ginger
  • 1/4 cup vegetable oil
  • 1 16-ounce bag broccoli slaw
  • 3 large green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro

Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, green onions, and cilantro in large bowl. toss with dressing.
Delicious served with fish.


Slut's Spaghetti, Pasta Alla Puttanesca
Nigella Kitchen

Everthing on the list can be taken out of your pantry, except for the fresh parsley, which I don't think the Puttana would have anyway!!! It is perfect just the way it is...

however, in my mind, the Puttana would have a green thumb and grow her own tomatoes (not that I do, nor am I a Puttana, but my dad grows the most amazing tomatoes which has ruined my tolerance for what they call tomatoes at the grocery store... however, Campari tomatoes have that garden fresh taste and sometimes even smell like tomatoes)

...and make fresh pasta (when I do, this it is sooooo.... worth it!)

...and top the heap of bliss with fresh parmigiana.

Click here for the recipe...http://www.foodnetwork.com/recipes/nigella-lawson/sluts-spaghetti-recipe/index.html

...All you need to do now is crank up your favorite Andrea Bocelli and enjoy a fabulous culinary experience!


Feb. 16, 2011

Kale is my new fave veggie and is even healthier served raw.  Looking for a recipe to accompany salmon, I found the following recipe for 
Double Sesame Kale on video...  

I used the low sodium soy sauce...

Quick, tasty and perfect with the seared salmon recipe ...
Posted by Elise on Jan 12, 2006, SimplyRecipes.com

Seared Ahi Tuna Recipe


  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice


1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. 

I served this tuna over a bed of
Cauliflower Rice  
recipe found at ...


1 Head of Cauliflower                                             

To make this dish easily and to have it come out the best, three pieces of equipment are very helpful:

- A food processor
- A microwave
- A covered (or fairly tightly coverable) microwave-safe dish

1) Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade.

2) Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.
Carb Count: Each cup contains 5 grams of carbohydrate, about half of which is fiber, for a ECCof 2.5 grams.


While in Aberdeen, my curiosity got the best of me and I gravitated to the meat section of the grocery store to get a look at Haggis.  Exactly what is in that mixture that resembles the makings of meat loaf in the states.  As I snapped a photo of the ingredients the butchers behind me chuckled.  Of course the exact ingredients of haggis differs from kitchen to kitchen but here is one example of a basic haggis.

Maybe you do not want to know... in the name of education...

Lamb offal...Haggis is distinct in that is it made from lamb's offal and suet. Lamb's offal is the lung, heart, and liver of a young sheep. Suet is the white, hard fat from the kidneys and loins of livestock, like cattle and sheep.

Read more: 
What Is Haggis Made Of? | eHow.com http://www.ehow.com/how-does_5394163_haggis-made.html#ixzz1EAyjsj8L

I am thinking Keith, who is a lover of meatballs, might enjoy haggis meatballs and I will secretly serve them over a bed of pasta when I return in March.  

However, while searching for the unlimited possibilities to use this local cuisine I came across the following website which touched my Texas heart.


Yes, you read that right, Haggis Tacos!  Brilliant!  I am already planning a Scottish Tex Mex party for my new friends. 

If I can just think of a way to incorporate mashed potatoes into the menu...

  Here is the yummiest of yummy recipe for a soup that is Italian enough to bring out the good Chianti Classico!

Green Longhorn and Orzo Soup  
Adapted from Smitten Kitchen adapted from Bon Appetit, Feb. 2003
Proof that it does indeed take a village!

1 lg. egg
2 Tlbs. water
1/4 cup dried breadcrumbs (made from delish homemade wheat bread)
12 oz. lean ground Longhorn Meat  http://www.gentzlonghornbeef.com
1/4 cup grated parmesan cheese
2 Tlbs. chopped fresh Italian parsley
2 large garlic cloves
3/4 tsp. salt
1/4 tsp. ground black pepper

6 cups low-salt chicken broth
2 cups water mixed with 2 tsp.  Better Than Bouillon chicken base
1/2 cup chopped carrots
1/2 cup chopped celery
3/4 cup Harvest Orzo (http://www.pastamore.com/)
2 cups coarsely chopped red kale
2 cups chopped fresh spinach

Whisk egg with water in a medium bowl. Mix in breadcrumbs; let stand 5 minutes.  Add longhorn meat, cheese, parsley, garlic, salt and pepper.  Mix with hands. Shape into 1 inch meatballs.  Place on baking sheet and chill in the fridge for 30 minutes.

Meanwhile...bring the chicken broth, water and bouillon to a boil.  Add carrots and orzo, and simmer uncovered for 8 minutes over medium heat.  Add meatballs and simmer for 10 minutes more.  Stir in kale & spinach and simmer until all ingredients are tender, about 5 more minutes.

Ladle into a bowl and enjoy!



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