My wife Jan has started on the Noom diet, and I am adapting recipes to fit the new restrictions. While there is nothing really restricted on this diet, some foods are better than others—you are meant to fill up on “green foods” with some limited “yellow foods” to keep you happy and satisfied. Finally, there are “red foods”—foods like white flour and sugar that are to be severely limited in this diet. She requested orzo shrimp for dinner and I adapted the recipe to be more Noom friendly. The real goal of Noom is to reduce the amount of “red foods”—like butter and to include more “green foods” like vegetables.
Karl’s Lemon Orzo Florentine with Pan Seared Garlic Shrimp
Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making quick cooking camp meals for her group.
Karl’s Za’atar Orzo with Pine Nuts
for Burning Man
I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.
Karl’s Za’atar Orzo
I am making some Greek lemon chicken for a weekday meal. I made Spanakorizo (Greek spinach and rice) as a hot side dish last Easter. Today, I want to use the same flavors to make something lighter. This is more a fresh spinach salad with pasta, not orzo with a bit of spinach.
Karl’s Greek Spanakorzo Salad
Spinach and Pasta Salad
I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.
Karl’s Spanakorzo (Greek Spinach and Pasta)
Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Maafe, I will be making another soup I have made before, Avgolemono.
Karl’s Avgolemono Soup II
Greek Egg and Lemon Soup
Avgolemono soup is a Greek soup that may have its origin in Iberia brought by Sephardic Jews after they were expelled from Spain in 1492. In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.
Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup
Adapted from anonymous
Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown. For my family there are never enough onions. And who can make a Greek dish without garlic and pepper? Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.
Karl’s Greek Lemon Pilaf
Adapted from Shaina
1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives