Orzo with chicken, asparagus, and red pepper
And so it’s finally June. Halfway through the year. The month has been off to a bit of an emotional start for me due to a number of reasons. There’s the dreaded date of turning another year older looming round the corner. June also marks one year of my move back to KL. What an adventure is has been so far from surrendering myself to work and its chaos, reconnecting with old friends, swearing off men forever, to discovering a renewed passion for cooking. I’m trying my best to focus on the positive rather than drowning in the depressing, existential thoughts of whether I achieved what I had set out to do with my move back home from KL. Was it worth it all?
Despite certain setbacks, KL is still one big journey of discovery, so I’m choosing to practice positive thinking. Focus on the good side of things and everything becomes an exciting opportunity or blessing. Wallow on the negative and defeat takes over in an instant. Happiness is a state of mind. It’s all about the little joyful moments of enlightenment that make it all worth it. I’m applying this philosophy to food as well. It’s a known scientific fact that certain foods act as natural anti-depressants and have the ability to alter moods. The dish below contains two key ingredients that have been proven to raise the spirits and banish the blues. Asparagus has high levels of folate and tryptophan. Tryptophan is used by the brain to make serotonin, which is one of the brain’s main mood-stabilising neurotransmitters. At the same time, asparagus replenishes the body’s levels of folate – low levels of folate have been linked to depression. The bold red hues of ripe red peppers instantly brings images of warm sunshine-filled days. Guaranteed to bring a smile to my face.
So move over June blues, I banking on good, happy food and positive thinking to get me through the month.
Orzo with chicken, asparagus, and red pepper (inspired by BevCooks)
Orzo, 1 onion, 2-3 cloves of garlic, olive oil, chicken breast, asparagus (trimmed and cut into 1 inch pieces), sliced red peppers, chicken stock, chopped spring onions, parmesan cheese, 1 lemon, salt & pepper.
1. Season chicken with salt, pepper and a bit of olive oil. Either pan fry or grill until cooked.
2. Blanche asparagus. Drain and set aside.
3. Sautee chopped onion and garlic in olive oil.
4. Add orzo and cook for about 3 minutes to toast.
5. Add a ladle of chicken stock and stir until this has absorbed into the orzo. Keep repeating this technique of adding stock and stirring, as if you were making a risotto.
6. When orzo is three quarters cooked add asparagus, peppers, and spring onion. Keep stirring.
7. When orzo is al dente, add parmesan cheese, juice of 1 lemon and zest of lemon.
8. Season and serve