Feeding the more Robust Tummy

With the end of chemo, Wendy's tummy is returning to normal (she has had her first coffee in six months) and she's eating a larger variety of foods. She's got fuzz on her head now and that's quickly becoming a head of hair. She's just got to gain a few pounds to look her best. Here's a recipe that doesn't inlude bacon.



Recently, we had a meal with our friends Lynne and Dale. Lynne made a whole beautiful summer meal of cool salads that was perfect for the weather. One salad Wendy really enjoyed was a pasta salad using orzo and middle eastern spices. Thanks to Lynne for permission to print her recipe.



HELEN’S ORZO SALAD WITH ROASTED CARROTS, CURRANTS & PINE NUTS


1 C. orzo
½ t. tumeric (for cooking orzo)
4 carrots, peeled
½ t. tumeric (for roasting carrots)
1 t. ground cumin
1 t. ground coriander
1 t. paprike
½ C. currants (or dried cranberries)
½ C. pine nuts, toasted
# T. chopped, fresh corianer
¼ C. olive oil
2 T. spiced vinegar
salt & pepper to taste

1. Cook orzo with plenty of water & ½ t. tumeric, until just tender ( about 10 minutes). Set aside to cool
2. Pre-heat oven to 350 F. Cut carrots in half length-wise, then slice on diagonal into 1 cm. thick pieces.Place in roasting pan, drizzle with a little oil, sprinkle with spices, toss to coat evenly. Roast for 30 min., remove & allow to cool.
3. Mix orzo, carrots, currants, pine nuts, coriander, oil & vinegar together well. Season to taste.

Serves 6 (depending on what else you serve)



Harvey