This is an old picture captured by a friend, yet one of my favorites till date as it perfectly captures who I am-carefree and comfortable in my own skin.
I simply love breaking rules and I hate following fashion trends. My wardrobe is full of color. When I choose clothes, I pick the 2 most contradicting items and then find a neutral element to bind them together. As in this case, I chose to wear a green jacket with hot pink pants to office. To avoid making it look hippie, I paired it with a white top, tan colored belt, sandals and bag. This outfit might have looked trashy had I added even one more color to it. The trick lies in balancing and being able to carry off almost anything with confidence…;)
I have always been tempted to buy Leek, but didn’t know how to cook it. But this time at farmer’s market I could not resist the temptation, so I went ahead and bought a bunch. I browsed some recipes online but finally went ahead with my own. Here it goes:
1 1/4 cup orzo
2 teaspoons olive oil, plus more for the pan
1 pound leeks, white and light green parts only, sliced into ¼-inch rounds
2 large garlic cloves, minced
1/4 pound (4 ounces) turkey, thinly sliced
3/4 cup fresh or frozen carrot & peas
1/2 cup mozzarella
2 large eggs
1/2 cup plain low-fat yogurt
1/2 cup milk
1 tablespoon fresh chopped basil
salt as per taste
Few grinds fresh black pepper
- Preheat the oven to 350°F. Oil a 2-quart baking dish.
- Fill a medium pan with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.
- In a large skillet over medium heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 minutes. Stir in the garlic and cook for an additional 2 minutes. Fold in the turkey, carrot, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the cheese and set aside off the heat to cool slightly, about 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, salt and pepper. Fold the orzo mixture into the milk mixture and stir to combine.
- Scrape the creamy orzo into the prepared baking dish and bake for about 45 minutes, or until the top is slightly browned along the edges and the center is set completely. Let cool for 10 minutes before serving.
Serve hot with freshly toasted Ciabatta. ENJOY!