The Caterer’s Cats

I believe that before I was born, God wired me to be a cat person. Mama wrote in my baby book that “no” was my first word and that “cat” was my second. Black and white photographs depict me at four years old, carrying our family tabby cat, Fluffy #1, around the house in a laundry basket. During the course of my youth, Fluffy #2, Sylvester, and Fluffy #3 followed. Shortly after graduation from college, I adopted a stray cat, Rumours, named after the bar parking lot from which she was rescued. She came with me when I got married and moved to Beaufort. In the 34 years that followed, my late husband and I adopted Zoe and Taz, and then Giz and Belle, all girls. When Belle died last October, I waited a full 12 days before adopting my two new feline true loves. Mama used to say, “Everyone wants kittens. What about the mama cats? What happens to them?” Her words inspired me to adopt Grace, a teenage mother who had just given birth to a litter. I also adopted Joi, one of her kittens. I’ll admit, for the first couple of days, I had buyer’s remorse. There are scratches on the furniture. Several semi-precious trinkets have been broken. Towels and baking sheets are crammed under every nook and crevasse that need cat-proofing. My drapes are tied up in pillowcases. Toy mice and furry balls are all over the floor. Paw prints are on the glass stovetop. Every lampshade or painting within paws’ reach is crooked. My girls wake me way too early in the mornings. They both “help” me with everything I do. I wouldn’t trade either one of them for a million bucks!

I’ve heard it said that pet parents often start looking like their fur babies. There’s some truth to that. I’ll admit that I’ve gone a bit overboard with my wardrobe and home décor. More days than not, you can spot me wearing some form of tabby cat print. My house looks like a leap of leopards exploded in it. But the freaky thing I’ve noticed lately is, that like my cats, I’m eating almost all of my meals out of bowls. Bowl dining is highly underrated. It’s so easy to put together some kind of starch, a protein, and a vegetable or two, and top it with a tasty sauce or crunchy garnish. This week’s recipes are my most recent creations. They’re great if you’re cooking for one or two people and can also be doubled or tripled to feed a family. I typically make the components, store them in the fridge, and when it’s time to eat put together a bowl of deliciousness.

The plan was for me to rescue two kitties that needed a good home. In truth, those two kitties rescued me. Do you have room in your heart and home for some feline loving? Please consider adopting or fostering through the Humane Association of the Lowcountry. Visit www.halsc.org for more information.

p.s. Grace and Joi have just been hired for their first influencer’s gig on Instagram. They’re getting paid in kitty litter. My babies may very well be destined for stardom!

 

Mediterranean Lemony Orzo Chicken Bowl

The flavor of the vegetables shines through this easy chopped salad with very little seasoning. You can always add more herbs if you prefer or skip the dressing altogether. Keep in mind that feta cheese will add extra saltiness. Don’t over-season the orzo. I used the white and dark meat from a deli chicken for this recipe.

For the chopped salad:

1 medium cucumber (seeds and pulp removed), diced

8 ounces grape tomatoes, diced

¼ cup kalamata olives, diced

2 tablespoons chopped red onion

1 tablespoon chopped fresh Italian parsley or mint

2 teaspoons red wine vinegar

1 teaspoon extra-virgin olive oil

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

Salt and pepper, to taste

Place chopped cucumber, grapes tomatoes, kalamata olives, red onion, and Italian parsley in a bowl. Add red wine vinegar, extra-virgin olive oil, oregano, and basil. Toss gently to combine. Season with salt and pepper. Cover and set aside.

For the Lemony Orzo with Chicken:

4 cups chicken stock or broth

1 cup orzo pasta

2 cups chopped cooked chicken

1 egg

2½ tablespoons lemon juice

Sea salt

Freshly ground black pepper

Feta cheese, crumbled

Pita bread or mini naan

Pour chicken stock into a stockpot and bring to a boil. Add orzo, turn down the heat, and cook uncovered until tender. While the pasta is cooking, whisk the egg with the lemon juice. When the pasta has finished cooking, slowly add 4 tablespoons of the hot broth to the egg-lemon mixture while whisking to combine. This will temper the egg and prevent it from curdling once it is added to the hot orzo. Stir the egg-lemon mixture into the pot. Add the chicken and heat over low heat until warmed through. Season to taste with salt and pepper. Cover and set aside for 5 minutes to allow orzo to absorb remainder of the broth. To serve, place hot chicken and orzo in individual bowls, top each with chopped salad and feta cheese crumbles. Serve with pita or naan. Serves 4.

 

Asian Shrimp & Rice Bowl

Diced jalapeño peppers are available on the pickle aisle of your local grocery store.

For the strawberry-mango salad:

1 cup diced strawberries

1 cup diced mango

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh Italian parsley or cilantro

1 teaspoon diced jalapeño peppers, optional

2 tablespoons fresh lime juice

1 teaspoon honey

Salt and pepper, to taste

Place diced strawberries, diced mango, red onion, parsley, and jalapeño peppers in a bowl. Add lime juice and honey and toss gently to combine. Season with salt and pepper. Cover and set aside.

For the rice and shrimp:

1 (8.5-ounce) package microwavable coconut jasmine rice

1 egg, lightly beaten

1 green onion, chopped

12 medium shrimp, peeled and deveined

2 tablespoons prepared stir fry sauce

Black sesame seeds

Sliced lime

Cook rice according to package instructions. While rice is cooking, heat a skillet over medium heat, spray lightly with cooking spray. Scramble egg; remove cooked egg from pan and set aside. Heat the same skillet over medium-high heat; spray with cooking spray and cook shrimp until just pink. Add stir fry sauce and toss to coat. Place cooked rice in a bowl. Add scrambled egg and green onion; stir to combine. To serve, place hot rice in individual serving bowls. Top with strawberry-mango salad and shrimp. Garnish with sesame seeds and slice of lime. Serves 2.

 

Southwestern Beef Bowl

This is my go-to dinner bowl. I always have the ingredients on hand and it’s super easy to throw together at the last minute.

1 pound ground beef

1 (1-ounce) package taco seasoning

1 (8.5-ounce) package microwavable cilantro-lime jasmine rice

1 (15-ounce) can black beans, drained

Shredded cheddar cheese

Prepared fresh salsa

Prepared guacamole

Chopped fresh cilantro

Tortilla chips

Cook ground beef in a skillet over medium heat; drain well on paper towels. Season ground beef with taco seasoning, according to package directions. Cook rice according to package directions. To serve, place rice in individual serving bowls. Add black beans, seasoned ground beef and cheddar cheese. Top with salsa and guacamole. Garnish with cilantro. Serve with tortilla chips. Serves 3 to 4.

 

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.