Category: Recipes

(Loren’s recipe)

(an original recipe from http://bakingdomesticityallthingsmini.blogspot.com/2013/06/cheesy-zucchini-orzo.html but Loren added spinach!)
-makes 4 servings

A few notes: If you’re a heat seeker, try adding red pepper flakes or a dash of buffalo sauce for an extra kick. And, this reheats wonderfully if you can manage not to clear out the pan on the first round!

1 Tablespoon olive oil
1 cup orzo
1 clove garlic, minced
Salt
Ground black pepper
1 medium zucchini, grated (about 2 cups)
1 cup shredded sharp cheddar cheese
Milk

In a large skillet over medium heat, toss orzo and garlic with oil until fragrant. Add 2 1/2 cups of water and 1/2 teaspoon salt and bring to boil. Reduce to a simmer and, stirring occasionally so that orzo does not stick to the bottom of pan, cook pasta until al dente and liquid has almost completely evaporated. Stir in zucchini until warmed through. Remove from heat and stir in cheese until melted. If needed, add a splash or two of milk to achieve extra creamy texture. Season to taste with salt and pepper. Enjoy alone for a vegetarian dish or topped with a grilled chicken breast!

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Adapted from Food.com

1/2 cup unsalted butter, divided
4 medium apples, peel, slice
1/2 red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine
4 whole cloves
1/3 cup brown sugar
2 bay leaves
1/4 cup apple cider vinegar
Juice of 1 lemon

1 Melt 1/4 cup butter in 4-quart dutch oven.

2 Add apples and onions, sauté slightly.

3 Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.

4 Simmer, covered, for 1 hour.

5 Add vinegar and lemon juice and stir to combine.

6 Add remaining 1/4 cup butter and continue to cook until melted. Stir well to combine. Remove bay leaves and cloves (if you can find them) and serve.

Bunder Gerstensuppe (Swiss Barley Soup)
Food.com

Total Time: 1 hrs 40 mins
Prep Time: 20 mins
Cook Time: 1 hrs 20 mins
Servings: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 large leek, washed and finely chopped (white part only)
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced (including leaves)
1 bay leaf
5 ounces smoked bacon, diced
8 cups chicken stock (or vegetable stock)
3/4 cup pearl barley
2 medium russet potatoes, peeled and diced
salt and pepper, to taste
1 cup cream
fresh parsley, chopped (for garnish)

1 Heat butter and olive oil in a soup kettle over medium-high heat.

2 Add onion and leek and cook until they begin to soften, about 10 minutes.

3 Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.

4 Add stock, barley and potatoes. Simmer for 1 hour.

5 Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.

6 Ladle into bowls and garnish with parsley.