Resolutions

Resolutions:

                Every year I come up with resolutions because I feel like I’m supposed to and I always fail at keeping them.  I cannot remember the last time I kept with a resolution.  So, with that said, this year I decided to make resolutions that I WANT to keep.  I want my resolutions to be things that will make me happier, and help me to lead a more fulfilled life. 

Here are my resolutions for 2012:

1.       Cook at home more: cooking at home is not only less expensive; it’s so much more enjoyable.  I get quality time with my husband and we get to cook delicious meals together.  What could be better?

2.        In the little free time I have, Be creative with my free time.  I want to paint and be artistic again. It’s something I loved to do so much as a child; I forgot how much I love it.

3.       Honk less:  Here in Chicago everyone honks for NO reason, and I had developed the same habit.  I have decided that honking does not do good things for your health, as it must increase your blood pressure.

Earlier in the week I made orzo salad. It’s one of my favorite salads that I can make ahead of time and have as left-overs and take for lunch the next day.  Also, this weekend Lonnie and I went to an art supply store and got me everything I need to get painting again!  I was like a kid in a candy store, it was SO exciting!

Greek Shrimp and Orzo Salad

Shrimp

1 lb. large shrimp peeled and deveined

1 tbsp evoo
kosher salt and fresh pepper

Orzo Salad
1 1/2 cups whole wheat orzo (or the regular kind) cooked according to the package
1 cup peeled and diced cucumber
1 cup halved grape tomatoes (or cherry)
1 cup drained garbanzo beans (I just throw in the whole can)
1 cup drained and chopped canned artichoke hearts
1 cup pitted and chopped kalamata olives (I use less because I think it overpowers the taste, I usually use about 1/4 cup)
1 cup crumbled feta cheese  (I highly recommend using the feta in water, it tastes so much better)
1/2 cup thinly sliced red onion
2 tbsp. fresh dill
2 tbsp. fresh mint
1/4 cup freshly squeezed lemon juice (1 large or 2 med lemons)
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 cup evoo
1 tbsp. minced garlic

Evoo= extra virgin olive oil 

Directions:

If using bamboo skewers, place the skewers in a pan, cover with water and let soak for 1 hr.

Place the shrimp on the skewers, brush them with evoo and season with salt and pepper. Place the skewers on the hot BBQ, close the lid and grill for 1-2 mins on each side.  Transfer the skewers to a rimmed cookie sheet pan. Remove the shrimp from the skewers and place them in a large bowl. Add the orzo, cucumber, tomatoes, garbanzo beans, artichoke hearts, olives, cheese, onion, dill and mint to the bowl and toss to combine

Combine the lemon juice, vinegar, mustard, (1/2 cup) evoo, and garlic in a small bowl and whisk to combine. Pour the dressing over the orzo salad and toss well. Season with salt and pepper to taste.

This salad can be served hot or cold.