Mushroom Orzo - the one I catered

It is a brisk (okay, more than brisk) day. A perfect day for staying inside and cooking up a storm. Right now, my house smells divine because I'm making chicken broth on the stove top. It's been going for an hour and a half but I think I'll let it do it's low simmer for at least another couple of hours. I'm also feeling the urge to make some cookies so that'll be part of the afternoon's agenda.

I had my first foray into catering a few weeks ago. It was a lot of work but it was confirmed to me that it is actually something I enjoy. With planning and lots of lists I actually slept very well the night before and if you know me, you can tell how at ease I must have been.

While not everything was as perfect as I had wanted it to be, I did receive positive feedback. The most commented on item was the Mushroom Orzo. The original recipe came from allrecipes.com and can be found here. However, I knew I wouldn't be able to make it for 40 people on top of the stove top so I adjusted the recipe for the oven. If you are making it simply for your family, by all means - use the stove top - it will be faster and probably less mess. If you want a creamier orzo, let this overcook just slightly and stir. If it seems too dry, add more chicken broth - it's all good in the end! Oh, and you don't have to, but I would recommend baby bella mushrooms instead of the white buttons. The flavor intensity it just all that more (however, I did not use them for the event). This recipe makes a lot - at least feeding 8-10 people, you may want to cut it in half for your family.

Mushroom Orzo

Ingredients:

3 tablespoons olive oil 2 onions, chopped 1 pound fresh mushrooms, chopped

3 cups chicken broth 2 cups uncooked orzo pasta salt and pepper to taste 2 teaspoons dried thyme

Preheat the oven to 350 degrees F (175 degrees C) Heat oil in a large heavy saucepan over medium-high heat. Saute onion, thyme, and mushrooms until tender and golden brown, season with salt and pepper to taste. Add orzo and cook slightly. Place orzo mixture in a 9x 13 pan. Add 3 cups chicken broth. Cover with aluminum foil tightly and cook for 30 minutes. Take off foil, stir, cook longer if desired consistency is not reached. If desired, sprinkle with fresh chopped parsley.

Butternut Squash Casserole

Now, normally, I don't really like sweet vegetables and for the record, I'd rather not have my butternut squash taste like a dessert. But the kids really do love this and I guess I'll sweeten it up if it means that every once in awhile, I can get them to eat their vegetables!

Butternut Squash Casserole

2 1/2 Cups Butternut Squash, cooked & mashed
3 eggs, slightly beaten
1/2 cup milk (if you have buttermilk on hand, use that)
1/3 cup brown sugar
3 Tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 cup flaked coconut
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Mix squash, eggs, sugar, butter, cinnamon, and ginger. Pour into a 1.5 to 2 quart baking dish that has been lightly sprayed with cooking spray. Sprinkle coconut and then walnuts on top. Bake in preheated oven for roughly 35 minutes.

Cabbage & Apple Saute

Two posts in one day? Will wonders never cease?

I've actually got to get this written down because I made it up last night and I want to remember how I did it so I can recreate it.

Now some people are not big cabbage fans. I'd have to say that once upon a time, I would have considered myself part of this group. However, my strong German ancestry is starting to make itself more and more known in my taste buds (hmmm, they probably never ate Thai food though....hmmm). Anyway, cabbage is now very much part of my diet. This is my first year growing it in the garden. It is one of those veggies that are just so cheap, why bother growing your own? I'm glad that I am though!

Alright, here's the recipe:

1/4 cup olive oil
1/2 cup onion, sliced
6-8 cups rough chopped cabbage (green or red)
1/2 cup cider vinegar
1/2 cup apple juice
1 Tbl sugar
1 large apple, cored and sliced
Salt & pepper to taste

In a large, deep saute pan, soften onion in the olive oil over medium heat. Add the cabbage, vinegar, apple juice, and sugar. Stir to make sure the cabbage is tossed with the liquids. Cover and allow to cook down - about 7 minutes. Add the apples, salt & pepper. Stir again. Cover, allow to finish cooking - approximately another 20 minutes, stirring occasionally.

We ate this with venison sausage and hot buttered noodles tossed with basil & chives. Enjoy!

Menu Plan Monday 3/30/09

This week's menu:

Monday: Glazed Pork Chops, Mashed Butternut Squash (pressure cooker), & Salad, My second daughter's birthday cake for dessert
Tuesday: Tacos, Black Beans & Salad
Wednesday: Roast Turkey Breast, Risotto (pressure cooker), & Dilled Peas
Thursday: Turkey Tortilla Soup
Friday: "It's my birthday - I'm not cooking!"

Dilled Peas
I realize I plan dilled peas a lot as a side dish. This is what it takes to make this dish. I take one bag of frozen peas and cook in the microwave in a microwave safe container with a little bit of water. Drain the peas then stir in 1 1/2 Tbl of butter, then I add salt and lemon pepper to taste and about 1/2 tsp of dried dill. As soon as it starts growing in the garden, I'll use fresh dill. :) Very quick and tasty.

Menu Plan Monday 2/9/08 & Cheesy Potatoes

Monday: Barbecue Chicken, Cheesy Potatoes & Green Salad
Tuesday: Moo Shu Pork over Rice
Wednesday: Roast Beef, Potatoes, & Carrot
Thursday: Beef Tacos (using left over roast), Black Beans, Salsa & Chips
Friday: Broccoli Cheese Soup & Biscuits

I've never had Moo Shu Pork but I saw Rachel Ray make this and it just looked so good! And since pork loins were on sale for 1.69 a pound (yes, that's a good deal!) and Fareway cuts and packages them as you ask - Moo Shu Pork went on the menu!

My Cheesy Potatoes

5 medium sized potatoes, sliced 1/4 inch
1 Tbl Butter
1/2 cup diced onions
1 stalk celery diced
2 cloves garlic
Salt & Pepper to taste
1/2 tsp dried thyme
1/2 paprika
(any other herb seasonings that you'd like i.e. sage)
2 Tbl Flour
2 cups chicken broth
1/2 cup milk
4 oz American cheese (approxiately 4 slices)
1 cup shredded cheddar cheese

Slice potatoes and microwave until slightly softened (or else they take forever to bake!). Saute veggies in butter, add seasonings, saute, add flour, cook for a couple minutes. Whisk in the chicken broth, then add the milk. Melt in the cheeses.

Stir the cheese sauce in with the sliced potatoes. Pour into a greased 8x8 pan, and bake covered in 350 degree oven for 40 minutes. Take off the cover and bake another 10 - 15 minutes.