Really, stupidly, good orzo – redux

This will be breakfast tomorrow. I don’t have much experience with orzo, but this seemed pretty easy and thankfully for me, idiot proof. The biggest point is to be patient. That I can do, especially since I was trying something new. Well not really new to me to eat, just the first time I made it – more to come on that shortly, but butter was involved.

The fact that Gruyere is involved in this recipe made it a no brainier for me since I’ve had a nice bit of it in the fridge that I’d been wanting to do something with … besides just eat it. I still have nice big piece left so expect some kind of cheesy something. Maybe some kind of crackers. Gruyere has a similar dryness (not in a bad way) that cheddar does, but also has an amazing nuttiness as well. Oh, and this is the good stuff, the real stuff, imported from Switzerland. Yep – I’m thinking some kind of crackers.  Sounds like a plan.

D&D_0309My thanks to the cutting edge of ordinary for sharing. Great name by the way. Maybe there is some truth in that name for all of us.

I made a half recipe and here are the proportions and method.

Everyday Orzo
2 Tbs butter
1 small onion, diced
2 medium garlic cloves, minced
1 1/4 cups chicken stock
8 ozs orzo
1/3 cup Gruyere, grated (no substitution per the original)

Melt butter in a sauce pan on medium heat, add onion and sauté until translucent. Don’t let it brown. Add garlic and sauté for a minute more. In a glass measuring cup, heat the chicken stock to boiling in the microwave.

Add orzo to onion mixture and stir to coat with butter. Add in hot chicken stock, cover and remove from heat. Let stand 25 minutes without lifting the lid – this is serious – do not uncover. While waiting patiently, grate Gruyere. After time, check orzo and make sure liquid is absorbed. Add cheese and stir to melt. Season with salt and pepper. Lemon zest just makes it, but lemon juice also does the job.

This is a creamy lovely thing. Sigh. And amazingly great for breakfast. It’s just a thing for me. I think next time some lemon will be involved.  Indeed.

This was first published on 6 August 2015.

08 May 2017

Orzo Pasta Salad with Asparagus, Feta, Artichoke Hearts, and Sun-dried Tomatoes

D&D_1854So we had an abundance of feta cheese at the office – it is a long story, but I decided to make something of it. For Easter I thought a pasta salad would be good, but something light and fresh. So here is what I did. Another non-recipe recipe, but there it is.

8 ozs Orzo, al dente
1/2 pound asparagus, blanched until bright green (30 second – 1 minute) and the cooled, cut into 1 inch pieces
16 oz can artichoke hearts, drained and diced, or frozen
1/2 8.5 oz jarred sun-dried tomatoes, julienne cut, drained*
2 Tbs minced chives
Feta crumbles from the office – not sure how much, but just make it look good with the color contrast

Vinaigrette –
juice and zest of one lemon
2 Tbs olive oil
1/4 cup minced chives
salt/pepper to taste**

While the orzo is cooking, mix together vinaigrette ingredients in a decent sized serving bowl.  Once orzo is drained, add the hot pasta to the vinaigrette. Let the orzo soak up all that flavor. All that lemon.

Mix in all the other pasta salad ingredients and serve at room temperature.

What could be easier? I am not entirely sure especially since I had it all on hand – thanks work for the feta. Have to take the perks when you get them.

I feel proud of this – I mixed a lot of things together and it really worked.  Thank you Nigella for the vinaigrette recipe.

*I usually use dried tomatoes that I rehydrate in hot water, but this time oil-packed made more sense to me.

** I hate this expression. Do people not really know to taste things and season them with salt and pepper if necessary. Or maybe add more acid with some lemon or vinegar. Now I am being that food person that everyone says I am. Sigh.

Butter usage – by month – April 2016

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Peanut Butter Chocolate Chip Bars – yep

2 April –  8 Tbs – Peanut Butter Chocolate Chip Bars (for Heather)

9 April – 8 Tbs – Salted Crispy Oatmeal Butterscotch Cookies

11 April – 2 Tbs – Everyday Orzo (once again amazing!)

13 April – 8 Tbs – Buttermilk Chocolate Chip Cookie Bars

16 April – 12 Tbs – Buttermilk Bundt Cake with Lemon Glaze – don’t do this

17 April – 7 Tbs – Italian Cream Cake

21 April – 8 Tbs – Lemon Ricotta Cookies – don’t do that either, do this

28 April – 12 Tbs – Brown Sugar White Chocolate Macadamia Nut Cookies

30 April – 5 Tbs – Mac and Cheese My Mom’s recipe, as such which I will say again – just do it. Really. Not kidding.

30 April – 8 Tbs – Brown Sugar Pecan Scones

78 Tbs = 9.75 sticks = 39 ozs = 2.4375 pounds

Not great, but not a ringing endorsement either. And from what I can gather my May does not start out any better. Crap.

 

2015 Butter Usage (by month – October)

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Lemon Lemon Lemon Loaf

So this is pretty much the beginning of fall baking season, and while it is not cool here yet, I guess just the change in the timing (it’s getting dark earlier and earlier) makes me want to bake (and cook) more. So I’m thinking my October numbers are really going to be pretty good. I’m also planning lots more for November since I don’t have to travel for work or any other reason, which is a blessing in itself.  So … here are the October butter numbers.*

2 October 2015 – 16 Tbs – Butter Pecan Cookies
2 October 2015 – 12 Tbs – Lime Meltaways
5 October 2015 – 16 Tbs – Sausage Cheese Biscuits
7 October 2015 – 8 Tbs – Banana Nut Bread
9 October 2015 – 7 Tbs – Apple Pie “Tatin”
16 October 2015 – 16 Tbs – Lemon Lemon (Lemon) Cake
17 October 2015 – 4 Tbs – Orzo
21 October 2015 – 12 Tbs – Pinwheel Cookies
23 October 2015 – 10.6 Tbs – Pound Cake Cookies
31 October 2015 – 4 Tbs – Cheddar Parmesan Crackers
31 October 2015 – 16 Tbs – Thin Oatmeal Pecan/Walnut Cookies

121.6 Tbs = 15.2 sticks = 3.8 pounds

I think next year, I will keep track of eggs too. Geez, the price for them is amazing and not in a good way. I do understand why, but ouch.

2015 Butter Usage (by month – September)

D&D_0415

Pecan Pie Cookies

2 September 2015 – 2 Tbs – Cheddar Orzo, but with Cheddar instead of Gruyere.

4 September 2015 – 12 Tbs – Pecan Pie Cookies

4 September 2015 – 10 2/3 Tbs – Oatmeal Cookies

6 September 2015 – 8 Tbs – Peanut Butter Cookies

11 September 2015 – 10 2/3 Tbs – Oatmeal White Chocolate Cranberry Cookies

11 September 2015 – 5 1/3 Tbs – Magic Bites

18 September 2015 – 16 Tbs – Sugar Cookies

18 September 2015 – 8 Tbs – Snicks

19 September 2015 – 12 Tbs – Sour Cream Pound Cake

30 September 2015 – 12 Tbs – Nutty Chocolate Chip Cookies

Total 96.65 Tbs = 12.08 sticks = 3.02 pounds

All in cookie form apparently. Guess I’m keeping my friends happy. However, I need to expand my butter usage to include something that might resemble dinner. Or not.

2015 Butter Usage (by Month – August)

1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies

6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega

7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie

D&D_0408

Peanut Butter Fudge – AB

14 August 2015 – 8 Tbs – Peach Cobbler

15 August 2015 – 16 Tbs – Blueberry Cookies

19 August 2015 – 2 Tbs – Peach Clafoutis

20 August 2015 – 2 Tbs – Gruyere Orzo (again)

22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies

28 August 2015 – 16 Tbs – Peanut Butter Fudge  – AB

Total 102 Tbs = 12.75 sticks = 3.1875 pounds

Finally, a respectable number. Damn Skippy!!

Way easy simple and delicious … orzo and Gruyere

D&D_0309

Orzo with Gruyere

This will be breakfast tomorrow. I don’t have much experience with orzo, but this seemed pretty easy and thankfully for me, idiot proof. The biggest point is to be patient. That I can do, especially since I was trying something new. Well not really new to me to eat, just the first time I made it – more to come on that shortly, but butter was involved.

The fact that Gruyere is involved in this recipe made it a no brainier for me since I’ve had a nice bit of it in the fridge that I’d been wanting to do something with … besides just eat it. I still have nice big piece left so expect some kind of cheesy something. Maybe some kind of crackers. Gruyere has a similar dryness (not in a bad way) that cheddar does, but also has an amazing nuttiness as well. Oh, and this is the good stuff, the real stuff, imported from Switzerland. yep – I’m thinking some kind of crackers.  Sounds like a plan.

My thanks to the cutting edge of ordinary for sharing. Great name by the way. Maybe there is some truth in that name for all of us.

I made a half recipe and here are the proportions and method.

Everyday Orzo
2 Tbs butter
1 small onion, diced
2 medium garlic cloves, minced
1 1/4 cups chicken stock
8 ozs orzo
1/3 cup Gruyere, grated (no substitution per the original)

Melt butter in a sauce pan on medium heat, add onion and sauté until translucent. Don’t let it brown. Add garlic and sauté for a minute more. In a glass measuring cup, heat the chicken stock to boiling in the microwave.

Add orzo to onion mixture and stir to coat with butter. Add in hot chicken stock, cover and remove from heat. Let stand 25 minutes without lifting the lid – this is serious – do not uncover. While waiting patiently, grate Gruyere. After time, check orzo and make sure liquid is absorbed. Add cheese and stir to melt. Season with salt and pepper.

This is a creamy lovely thing. Sigh. And amazingly great for breakfast. It’s just a thing for me. I think next time some lemon will be involved.  Indeed.

6 August 2015