Chicken and Orzo Soup

Never thought I would see the kind of snow we had here in South Carolina the past two days!  Nothing to do but to stay inside and try to stay warm.  I will admit that I love looking out the window at the snow; but having grown up in Chicago, I was not too anxious to go out in it.  One way to stay warm while dealing with the boredom, is to make a big pot of soup.  Chicken soup really is good for the soul, especially during sub-freezing weather!

Chicken and Orzo Soup Recipe

(Serves 4)

Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 rib celery, peeled and diced
1/2 teaspoon kosher salt
3 cups cubed cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth
fresh ground black pepper
1 cup orzo
4 cups baby spinach
2 tablespoons parsley, chopped, for garnish

Preparation
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. 
Add the chicken, bay leaf, thyme, black pepper and broth to the vegetables, cover, and simmer for 10 minutes.
Add the orzo to the soup and cook until al denté, about 8 minutes.
Add the spinach and cook for an additional minute.
Remove bay leaf and thyme sprig.  Ladle into warm bowls and garnish with fresh parsley.   

Baked Cod With Kalalmata Olives, Limes and Capers

Now that the holiday season has come and gone, we can get back to our normal routines.  For some of us that means some sort of diet to lose the pounds we gained as the result of our overindulgence of the many recent celebrations. And I am not totally innocent of said digressions.

Every year I vow to improve my eating habits.   That usually lasts for about two weeks until all of my "cravings" eventually come screaming back at me!  I am proud that I have made it to the 6th day of January...  So let me be among the first to offer up this quick and easy to prepare, healthy  and extremely tasteful entree.  Happy New Year!

Baked Cod With Kalamata Olives, Capers and Limes 
(Serves 4)
Ingredients
4 (6 ounce) cod fillets
Seafood Spice Blend
12 thin lime slices
1/4 cup chopped kalamata olives
1/4 cup drained capers
2 teaspoons chopped fresh rosemary
1/4 cup olive oil

Preparation

Preheat oven to 475℉.  Put cod fillets  in an ovenproof baking dish and season with spice blend.  Top each fillet with 3 lime slices, the olives, capers and rosemary.  Drizzle with olive oil.

Bake until the fish is cooked through and flakey, 10-12 minutes.  Remove the fish from the oven and serve with spanish-style rice and your favorite steamed veggie.