Going Away Dinner that Became Dinner for Two

I was planning to cook up something nice for dinner last Tuesday night, as Mama and KZ were going home to Manila the following day. However, I didn't know my father-in-law planned a romantic date for Mama, and Crissy, my other sister-in-law, planned on treating KZ to a Japanese restaurant. So what was supposed to be a going-away dinner became dinner-for-two, for me and Jowel, my hubby.

It worked just as well for me because I'm not used to cooking just for two. I find it more difficult to estimate what's good for just two persons because ever since I learned how to cook, I've always been cooking for four or more. It was good practice for me, that night.

I think my love for Italian food rubbed off on Jowel because he's always encouraging me now to try to cook from memory whatever we sampled at Romano's, our favorite Italian restaurant in Dhahran. That night he wanted risotto (rice cooked in broth to a creamy consistency), so I whipped up something like it, not exactly using rice but orzo, a rice-shaped pasta also known as risoni. I had frozen spinach that's been in the freezer for more than three months and so I decided to make Spinach Orzo (don't worry, the spinach still had several months before its expiration, hahaha).


Ingredients:
2 tablespoons butter or margarine
3 garlic cloves, finely chopped
1 small carrot, coarsely shredded (around 1/2 cup)
2 cups chicken broth
1 cup uncooked orzo pasta
1 cup frozen spinach (just make sure to squeeze out excess water) or thinly sliced fresh spinach, if available
2 tablespoons grated Parmesan cheese
1/2 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Salt and pepper to taste

Procedure:
1- Melt the butter in a saucepan over medium heat. Saute garlic and carrot in butter for about 2 minutes, stirring occasionally, until carrot is tender.

2- Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.

Spinach orzo with fried chicken. Yum! :)

I partnered the orzo recipe with simple fried chicken and it was a wonderful change from just plain rice. Aside from that, it was also a healthy dish, being spinach is a good source of niacin and zinc, folate, calcium, iron, etcetera. Jowel liked it and I was pretty pleased with myself as it was the first time I used spinach in my orzo. And then came dessert. :)

I already baked Peanut Butter and Jelly Mini-Muffins earlier that afternoon and it was a hit! At least, with KZ, who had at least five, as soon as the muffins cooled down from the oven, hehe. I got the original recipe from Deceptively Delicious by Jessica Seinfeld, but of course, I tweaked it again to suit me. The recipe called for carrot puree but I didn't have that ready in the freezer. What I had was at least two freezer pots of Lucas' baby food: a mash-up of sweet potato (camote) and apple. I thought, what the heck, I'll use that instead. It would taste just as sweet, maybe even tastier. :)

Ingredients (the ones with * are those I altered from the original recipe):
1/2 cup creamy peanut butter
1/2 cup sweet potato and apple puree*
1/2 cup firmly packed dark brown sugar*
2 tablespoons unsalted butter, softened*
1/2 cup nonfat plain yogurt
1 egg*
1 cup whole-wheat flour* (all-purpose flour will work just as well)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup fruit preserve (strawberry, grape, or whatever you have in the fridge)

The following are very easy steps to follow and do not need fancy kitchen equipment. Not even a hand-mixer ;)

Procedure:
1- Preheat the oven to 350'F. Lightly grease a muffin tin or line with paper baking cups. (Again, I prefer using the paper linings. Makes clean-ups easier, hahaha.)

2- In a large bowl, mix the peanut butter, puree, sugar, and butter until well combined. Stir in the yogurt and egg.

3- Add into the above mixture the flour, baking powder, baking soda, and salt. Stir until well combined.

4- Fill the muffin cups at least 3/4 full and drop/dot fruit preserves on top of each. Bake for around 20 to 25 minutes, until the tops are lightly browned and a toothpick comes out clean when inserted into the center.

Moist, yummy peanut butter and jelly mini-muffins :)

After cooling off, you can store these babies in the fridge for 2 to 3 days, or you can freeze them up to 1 month and just warm up as many as you want, whenever you want them.

As for me, these muffins make a healthier dessert or snack anytime, with its fiber, less-processed sugar and hidden veggies. They're so yummy, kids won't know they're eating vegetables! Not unless you tell them, of course. Enjoy! ;)