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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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Orzo with Mushrooms

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The plan was to make mushroom risotto…I had all the ingredients ready to go. However, my family was already asking how much longer until we were going to eat and it was getting late. Thus, I decided to ditch the arborio rice and grabbed the orzo pasta instead. After all, it cooked in half the time and it still looked like rice…I thought it was worth a shot. If it did not work out, there was pizza in the freezer.

It turned out great…a nice texture and a really good flavor. The pizza was saved for another day.


 

Recipe: Orzo with Mushrooms

Ingredients

  1. olive oil
  2. butter
  3. 6 – 10 oz. mushrooms
  4. 1 sm. onion, minced
  5. 1 clove garlic, minced
  6. 1 lb. dry orzo pasta
  7. 40 oz. no salt added chicken or vegetable stock
  8. salt, to taste
  9. 1 Tbsp. parsley, chopped
  10. grated or shredded Parmesan cheese

Instructions

  1. Clean fresh mushrooms with a damp cloth then cut them into thick slices.
  2. Put stock in a saucepan to simmer.
  3. Heat about 1 Tbsp. butter and 1 Tbsp. olive oil in a large skillet over medium heat.
  4. Add sliced mushrooms and cook until tender.
  5. Remove mushrooms and set aside until later.
  6. Add onion and garlic to remaining oil/butter and cook until onion is translucent.
  7. Add more butter and/or oil, if needed.
  8. Add dry pasta to skillet and stir until lightly toasted or golden.
  9. Add 1/2 c. of warmed stock and stir until absorbed.
  10. Once absorbed, add another 1/2 c. of stock stirring until absorbed.
  11. Add mushrooms back to skillet.
  12. Add salt, to taste.
  13. Continue adding stock 1/2 c. at a time until desired consistency is reached.
  14. Cook until pasta reaches desired tenderness; adding more stock as needed.
  15. Add parsley near end of cooking.
  16. Taste for seasoning.
  17. Serve warm with cheese.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

The type of mushrooms used does not really matter for this recipe. You can even use dried or canned mushrooms. However, you may need to adjust the cooking time and method for the mushrooms depending on what you use.

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  1. […] 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 […]