Many many changes happening: I just started a new onsite job after 8.5 months of unemployment and 2.5 years of working at home. As you might imagine, this makes for a lot of adjusting. Commuting. Shoes all day. Dry cleaning bills. Ironing. Figuring out what to eat without always having to dedicate an entire day to cooking for a week ahead. I don't want to make cooking feel like a chore.
I also strongly dislike eating the same meal two days in a row. Today, I put the following together, which should get me several lunches on alternating days for a while. Not to mention that between the olive oil and the brine, it's not going to go off quickly
Into a large bowl went
- 1 pound of Orzo pasta cooked al dente (any pasta will do)
- 1 small jar of Capers (rinsed)
- 6 ounces Kalamata olives
- 6 ounces sundried tomatoes
- 4 ounces Anchovies, drained
- 4 Tablespons Olive oil
- Salt to taste
- Black pepper to taste
- 2 heaping Tablespoons dried oregano (just one of fresh)
- 6-8 ounces Feta cheese
While the pasta was cooking, I ran the tomatoes, the olives, and the anchovies through the food processor with a little bit of olive oil. Then all it took was stirring the mixture into the pasta, adding a bit more of the olive oil to help me distribute things evenly, then tossing in the cheese.
This is tasty warm or cold .
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