It’s been awhile since I’ve done a special project, and it seems rarely do my special projects revolve around baking. This is a little odd because often I prefer baking to cooking. The precise measurements that guarantee a certain chemical reaction that results in (ta-da!) baked good is a wonderful process that clears the mind and creates a delicious final product. Baking is also easier to share with others, and usually easier to transport.

It started with Pepper-Cheddar Muffins, a savory cornbread style muffin with a spicy kick and cheesy goodness. My muffin tin had not seen much action prior to this recipe, so it was nice to bust out this forgotten piece of bake ware.

Then I moved on to a late night baking inspiration: Pumpkin & Cherry Muffins (recipe posting soon). James felt that I had been holding out on him, this hidden talent for baking muffins that I revealed a week before the wedding, but the truth is I had never really thought much about making muffins until now. But really, who doesn’t love a muffin in the morning?

So join me as I launch my first special project in about six months: Muffin Madness. New recipes to post very soon! Look for the category Muffin Madness in the menu bar to the right.

Another recipe discovered while watching the Food Network on a Saturday morning, this one from 5 Ingredient Fix with Claire Robinson. The premise of the show is that each recipe is quick and easy, with five ingredients (plus salt and pepper). I upgraded by adding onion and garlic, then served this tasty side dish with some chicken.

Orzo w/ Zucchini & Feta
adapted from the Food Network

1 cup dried orzo
1 small onion, diced
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper, to taste
2 medium to large zucchini, quartered lengthwise and sliced
4 oz feta cheese, crumbled
1/2 cup fresh mint leaves, chopped

Bring a pot of water to a boil. Add 1 teaspon of salt and dried orzo. Cook 8 minutes, orzo will be slightly undercooked, and reserve 1 cup pasta water. Drain and set aside.

Meanwhile, heat olive oil in large skillet. Saute onion and garlic 3-5 minutes until soft. Add zucchini and saute 3-5 minutes until slightly soft. Season to taste with salt and pepper. Add cooked orzo and reserved pasta water. Bring to a boil, tossing to mix. Add half of the feta and stir until melted into a sauce. Stir in most of the mint, reserving some for garnish.

Season with additional salt and pepper if desired. Remove from heat and top with remaining feta and mint.