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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Mushrooms and Barley

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A cold, rainy spring day seems better with a dish of hearty, but not too heavy, mushrooms and barely. Laden with fiber and minerals, this risotto-ish dish can satisfy both vegans and omnivores.

Although reminiscent of risotto, I do not cook it exactly like a traditional risotto or even my orzo with mushroom  risotto-ish dish. Instead, I cook the mushrooms and barley separately before combining them for the finished product.

It is very easy and very tasty. A leafy spring salad is a terrific accompaniment for a nicely balance meal.

Mushrooms and barley

If you want to make it vegan, just use vegan vegetable stock and vegan parm-ish cheese. Vegan cheese can be made the cashews, nutritional yeast, garlic powder, and salt. There is also grate (I couldn’t resist) recipe for a vegan cheese that looks and taste a lot like the real thing over at Jane’s Healthy Kitchen.

 

Recipe: Mushrooms and Barley

Ingredients:

  • 1 c. pearl barley (the darker the color the more lightly pearled the barley and it probably retains more bran)
  • 32 oz. vegetable or beef stock
  • 8 oz. sliced baby portobella or cremini (crimini) mushrooms
  • 1 Tbsp. butter or vegan spread*
  • 1 Tbsp. olive oil
  • 1 small onion or dried equivalent, diced or minced
  • 1/4 tsp. turmeric, optional
  • 1 tsp. thyme and basil or Herbs de Provence
  • 1 1/2 tsp. fresh parsley, finely chopped , optional
  • Parmesan cheese, to taste, optional

Instructions:

  1. Cook peal barley in 2 1/2 c. stock until tender, about 40 minutes.
  2. If using dried onions, add to the barley and stock as it cooks.
  3. Place cleaned mushrooms in a dry skillet over medium heat, stirring occasionally.
  4. When mushrooms start releasing their moisture, add butter* and olive oil.
  5. When butter* is melted, add onion (if using fresh).
  6. When mushrooms and onions are fairly tender, add cooked, tender barley.
  7. Slowly add more stock until desired consistency is reached.
  8. Add thyme and basil or Herbs de Provence.
  9. Cook over low heat for 10 minutes to allow flavors to incorporate.
  10. Add turmeric fresh parsley near the end of cooking.
  11. Serve topped with grated, shredded Parmesan cheese or a vegan Parmesan cheese if desired.

*  If desired, you can just use 2 Tablespoons of olive oil instead of butter or butter substitute.  Wait until oil is heated some before adding onion…if using fresh onion.

Copyright © 2015.
Recipe by Paula, A Simple Home Cook.