So I am trying to get back in my routine after going on a fabulous vacation. The trip was seriously like stepping into someone else's life for 4 days and everything about it was amazing. However, Dorothy from the Wizard of Oz said it best when she said "there is no place like home."

Did I also mention that as a child I went through a phase where I made everyone called me Dorothy? However, just for clarification I was not one of those creepy little bitches that we see on that show Toddlers and Tiaras...where they are 100% diva and out of control! I just had a vivid imagination, a strong sense of self and I enjoyed trying on different roles for a period of time. Confession alert: yes, I do watch that show and I know its horrible and I know there is really no justification for it but its like watching a car crash...you just can't look away.






And I have to say that I was pretty excited to get back into my routine. I had a few options tonight and although I had plans to go out I decided that what my heart needed was a quiet night at home so I could cook, write my blog and enjoy some quiet time with my kitty....and it has been perfect.



I decided to make a Rachael Ray recipe for a spring soup-Pea & Carrot Soup with Rice. It is very flavorful, hearty and fresh. However, I do have to say it has a strong garlic flavor to it, which is a little odd since there are only 2 cloves but just beware and don't plan on making this recipe for a romantic dinner in, first date or for anyone that you want to be close to. This is the perfect recipe to make if you have a fear of vampires, want a quiet night alone or you have a giant dining room so no one has to sit close to each other.

And yes as I do with all of my recipes I do have to tell you what I changed because although I love following recipes there is still always that part of me that has to just tweak it a bit and make it mine. So on this recipe I left out the mint and I did this because I couldn't find it at the store. But even before that I was debating on the mint just because I thought it might be a bit over powering however it became a non-issue when I couldn't purchase it.

Ingredients

• 2 tablespoons butter
• 1/3 cup orzo
• 1 cup white rice
• 6 cups chicken stock
• 1/3 cup plus 2 tbsp. EVOO
• 4 carrots, peeled and cut into 1/4-inch cubes
• 2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed
• Salt and pepper
• 2 cups fresh or thawed frozen organic peas
• 1 cup flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 - 1/3 cup grated parmigiano-reggiano
• 3 tablespoons pine nuts, toasted
• 1 large or 2 small cloves garlic, halved

Directions

1. In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Stir in the rice, add about 2 cups chicken stock and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins to stick, until the rice is just tender, about 18 minutes.
2. Meanwhile, in a soup pot, heat 2 tbsp. EVOO over medium-high heat. Add the carrots and leeks; season with salt ad pepper. Cook stirring, until softened, 6 to 7 minutes. Add the remaining stock and the fresh peas (if using frozen, stir in just before serving). Bring to a boil, then lower to a simmer.
3. Using a food processor mix the parsley, mint, cheese, pine nuts, garlic and about 1/4 cup EVOO into a pesto. Stream in more EVOO iuf needed. Stir the pesto into the rice pilaf.
4. Serve 1/2 cup of the prepared rice in each of 4 soup bowls. Top with the peas and carrots in broth. Stir to combine.

I also have to share my favorite technique for cleaning leeks and I don't remember where I learned this from...so I apologize now as there is someone out there who deserves credit for teaching me this, but I don't know who you are. Leeks tend to be really gritty and require a great deal of wishing so you don't have sand mouth when eating them. So cut the leeks however you want them-chop, dice, slice, etc. Then put the leeks in a bowl and add water to the bowl and let the leeks sit for a few minutes. The leeks will float to the top of the bowl and the grit will float to the bottom. Then take the leeks out of the bowl with a slotted spoon and voila grit free leeks-awesome!