Thanks so much for all your sweet, encouraging comments on teaching my first yoga class yesterday—it went awesome! Or at least, I think it went awesome. We’ll see who shows back up next week (I’m doing this community teaching for the next ten weeks as part of my training). I was super (!!) nervous walking in, but had six wonderfully sweet ladies show up and after the initial introductions, we just flowed. I really just wanted everyone to leave the class feeling better than when they arrived….and I hope they did! I totally forgot some poses but realized no one cared. At the end during savasana, I read a little out of Journey to the Heart, which I love (my copy is tattered to bits). Their class ended just in time for me to head to my studio to take a class myself, which was extra nice after teaching—I got to burn off all that nervous energy!
I was talking to a friend later and she asked how it went and I said “well, I normally hate standing up and talking in front of crowd but I discovered that I love being the boss even more.” And by “boss”, I clearly just mean the teacher at the front of the room leading students into postures that make their body feel like putty. Nobody owns yoga!
I so wish all of you could come over to my house for yoga and lunch, by the way! Wouldn’t that be so fun? Considering I practically live in a garage though, I don’t know how we all would fit. And then there’s Dexter….the second I lay my yoga mat down on the floor he hops his furry little black self right in the center of it and absolutely refuses to move.
Next best thing? Vicarious yoga and lunch where we all do yoga podcasts in our living rooms then eat this directly after.
Orzo pasta is tossed in a creamy feta cheddar cheese sauce complete with diced tomatoes, olives and oregano for a Mediterranean flair.
If you’re a feta freak like me, you’ll go crazy for this!! In my opinion, the more feta the better. Or can we just say “feta makes it betta?”
This was the perfect fix to the cold, rainy weather we’ve been having lately. I used white cheddar in this recipe but if you prefer regular yellow cheddar, go right ahead!
Though I haven’t personally tried this with macaroni pasta, I’m sure it also work and be great. I just love orzo…mainly for the cuteness factor. Who doesn’t love tiny little morsels of pasta? Same goes for baby shoes. And that fake dollhouse food they sell at craft stores. I never had a dollhouse but I sure as heck stocked up on the miniature food.
Mediterranean Orzo Mac & Cheese
1 1/2 cups dry orzo pasta
2 cups shredded white cheddar cheese (about 5 oz)
3/4 cup + 1/2 cup feta cheese
2 cups milk
1 1/2 tbsp butter
1 1/2 tbsp flour
1/4 cup roughly chopped kalamata olives
1 cup canned fire roasted diced tomatoes
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees.
Bring a large pot of lightly salted water to a boil and cook orzo until al dente. Drain and set aside.
In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add the 1 cup milk and whisk until smooth. Add another 1/2 cup of milk (reserving 1/2 cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick!
Add the grated cheddar cheese and 3/4 cup feta, and stir well so that the cheese melts. Add the salt, pepper and oregano followed by the additional 1/2 cup of milk, diced tomatoes and olives. Stir well.
Once everything is smooth, add the cooked orzo and toss well. Pour into a 9?9″ casserole pan (or individual sized oven-safe pans) and top with remaining 1/2 cup feta cheese.
Bake for 15 minutes. Let stand 10 minutes before serving.
45 minutesPin It