Jewel Toned Orzo Recipes

JEWEL TONED ORZO

Steps:

• In a large pot melt margarine. Add onions, pepper, mushrooms, and craisins. Saute until softened approximately 6-8 minutes. [Do not let brown or burn.] Season with salt and white pepper. Set aside.
• In a medium pot, heat oil. Add orszo and toast until golden, stirring often. (It will be different shades of brown and have a nutty aroma.) Add boiling water to cover by a few inches and soup powder. Cook until orzo is al dente approximately 8-9 minutes. [If the water boils out and orzo is still too hard, add more hot water 1/2 cup at a time stirring to make sure the orzo is not sticking until the orzo is done and the water evaporated.].
• Combine the veggies and the orzo.

KEY LIME JEWEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
• In a large bowl cream the butter and sugar together.
• Add the egg yolks, and combine well.
• Next, mix in the almond extract, and the lime juice.
• Gradually add the flour mixture to the wet ingredients, and mix well.
• Add the water to make the dough come together more easily.
• Add the green food coloring and work through the dough to get even color.
• Lay the chopped pine nuts out in one layer on a plate.
• Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
• Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
• Take your index finger and make an indent into the middle of each dough ball.
• Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
• Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
• Let the cookies cool on the cookie sheets for a couple minutes.
• Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!

COCONUT PAPAYA & PINEAPPLE SCONES

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper.
• In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
• With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
• In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
• Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
• Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
• Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
• Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.

BROCCOLI CHEESE ORZO

Steps:

• Add orzo to a large pot of salted boiling water.
• Cook for 5 minutes then add chopped broccoli and cook for 4 more minutes or until orzo is tender.
• Drain well, then return to the pot.
• Add cheddar and Parmesan cheese, butter, and 1/4 cup milk then stir well.
• Add more milk if needed.

PUMPKIN ORZO

Steps:

• In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.