Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

• 2 cup Orzo pasta
• 4 cups spinach, thinly sliced
• 1/2 red onion, diced
• 1 small cucumber, seeded and diced
• 2 green onion, white part, diced
• 1 tsp. minced garlic
• 5 radishes, cut in half, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tsp chicken flavour bouillon mix
• Freshly ground pepper
• a pinch of salt

Directions:

1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Recipe: Peanut Butter Cookies with Butterscotch Bits

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/2 cups chunky peanut butter (not "all natural")

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 11 ounce package butterscotch morsels

In a large bowl, mix flour, baking soda and salt.

Beat butter and peanut butter until smooth.

Gradually add sugar, beating to blend.

Beat in egg and vanilla.

Stir in flour mixture and butterscotch morsels.

Form into a large disk and wrap in plastic.

Chill for 2 hours or overnight.

Preheat oven to 375 degrees; line 2 baking sheets with parchment (or tin foil).

Use hands to form dough into 1 1/2 inch balls.

Place balls about 2 inches apart on cookie sheets.

Using a fork, press balls flat, then press again to form a crisscross pattern.

Bake cookies until lightly browned 10-15 minutes.

Cook on sheets for 10 minutes, then transfer to racks to cool completely.

Repeat with remaining dough.

Makes about 2 dozen

All You magazine

August 2009

Recipe: Grilled Cheese with Bacon Sandwich

4 slices bread

4 slices bacon

4 slices american cheese

Butter

Preheat oven to 350 degrees.

In a large skillet, cook bacon to your desired doneness; drain on paper towels.

Take baking sheet and layer with tin foil.

Butter 4 slices of bread, buttered side down on baking sheet.

Top with 2 slices of cheese and bacon.

Top with remaining bread, buttered side up.

Place sandwiches in oven for 5 minutes on one side; turn over and 3 minutes on other side; or until cheese has melted.

Cut sandwiches in half and serve with favorite soup.

Makes 2 sandwiches

My Own Recipe

November 2009

Recipe: Cheese Biscuits

2 1/2 cups all-purpose baking mix, Bisquick

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

1/3 cup milk

1/3 cup sour cream

3 tablespoons butter, melted

1 cup shredded sharp Cheddar cheese

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, combine baking mix, garlic powder, and red pepper; whiisk until blended.

Add egg, milk, sour cream, and 3 tablespoons butter, stirring until thoroughly combined.

Add cheese, stirring just until combined.

On prepared baking sheet drop batter evely into 12 mounds.

Bake at 400 degrees for 10 minutes.

Sandra Lee Magazine

October/November 2009

Recipe: Peanut Butter Cup Brownies

2 sticks unsalted butter, plus more for the pan

8 ounces bittersweet chocolate, chopped

4 large eggs

3 cups sugar

2 teaspons vanilla extract

1 1/2 cups all-purpose flour

kosher salt

8 large peanut butter cups, cut into pieces

Heat oven to 400 degrees.

Melt the butter and chocolate in a pan over low heat.

Using a mixer, beat the eggs and sugar until pale yellow and fluffy.

Lower speed and pour in the melted chocolate and vanilla.

Mix in flour and 1/4 teaspoon salt.

Fold in the peanut butter cups.

Scrape into a buttered 9x13 inch baking dish.

Bake until the tip of a knife comes out clean, about 30 minutes.

Makes 24

RealSimple.com

Food Fact: Potatoes

The Basics: Potoates can be divided into two main categores- starchy and waxy. Starchy potatoes like russets are fluffy and floury when cooked. Waxy varieties, such as new potatoes and fingerlings, are low in starch, have a creamy texture, and hold thier shape well when cooked. Yukon Golds are considered a waxy potato but have a slightly higher starch content, so they're especially versatile.

Buying and Storing: Look for potatoes that are firm and free of cracks and bruises. Avoid potatoes that have sprouted "eyes" or have green-tinged skin- both signs of improper storage. Store potatoes in a cool, dark place (not the refrigerator). Waxy potatoes are best used within a week, while starchy varieties keep for several months.

To cook: Pair potatoes with the cooking methods that suit them best. Fingerling and new potatoes are great steamed, boiled, sauteed, or roasted. Yukon Golds can be prepared like other waxy potatoes and are especially delicious when mashed. Russet potatoes can be sauteed, baked, cooked in gratins, or fried.

Martha Stewart Everyday Food magazine

October 2009

Food Fact: Onions

They're the foundation for an endless variety of recipes and are also great when eaten as a side dish. To make sure you always have fresh onions on hand, buy ones that are firm and heavy for their size, with shiny, papery skins and no bruising. At home, store them loose away from potatoes in a cool, dark place (not the refrigerator). They'll keep for up to 1 month (white onions have more moisture, so they will keep for a shorter amount of time.)

Martha Stewart Everyday Food Magazine

October 2009