From the Healthy Beginnings test kitchen of Lois Ehlers |
Orzo Spring Salad
Ingredients:
1 lb. Barilla orzo
1/3-cup olive oil (your favorite brand)
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. paprika (sweet Hungary)
1/2 cup each: red, yellow, orange and green pepper diced about 1/4 of an inch
2 cloves of garlic, minced
1 handful chopped fresh basil
1 med. yellow or red onion, chopped fine
2/3 cup grated fresh Parmesan cheese
2 Tbsp. each: lemon and lime juice
1. Prepare the orzo according to directions, cooking for nine minutes, then remove from heat and drain.
2. Add the 1/3 cup of olive oil to the orzo in a large bowl, stir well. Add the spices, peppers, onion, basil, garlic, lemon and lime juices, and Parmesan cheese. Thoroughly mix these ingredients, cover and chill in the refrigerator over night to let the flavors marry. If you love this dish, it is just as great served hot. Try the next recipe!
Orzo Hot Dish
Using the same ingredients in the Orzo Spring Salad, and add: 2/3 lb. browned, natural ground chuck, seasoned to taste with salt and pepper. Mix all ingredients well and bake in a 350 degree oven for 20 to 25 minutes or heated through. It is healthy and tasty!
Coconut Fruit Chiffon Trifle
Prepare the coconut-pomegranate custard first–
Ingredients:
3 Tbsp. corn starch
1/3 cup sugar
1 can (13.5 oz) coconut milk
1/3 pomegranate juice
1. Stir together the corn starch and the sugar in a medium size pan.
2. Gradually stir in the coconut milk. Turn to medium heat. Stir the mixture with a wooden spoon until it comes to a boil. Stir constantly for
one minute. Remove from heat and cool to room temperature.
3. Now stir in pomegranate juice.
To prepare Trifle –
Ingredients:
2 cups heavy cream
2.5 Tbsp. sugar
Chiffon or angel food cake
6 Tbsp. pomegranate juice
½ cup papaya chunks or peach chunks
1/3 cup toasted coconut
Coconut-pomegranate custard, already prepared
1. Whip heavy cream until nearly stiff, then gradually add the sugar and continue to beat until stiff without turning to butter.
2. Tear up one chiffon cake or angel food cake into 3/4 inch pieces and layer 1/3 of it into the bottom of a 14 or 16 cup glass dessert bowl. Sprinkle this with 3 Tbsp. pomegranate juice.
3. The second layer is blueberries, then 1/3 cup of the coconut-pomegranate custard.
4. The third layer is papaya chunks or peach chunks, then 1/3 of the whipped cream.
5. Repeat steps 2, 3 and 4, and top the entire dessert with toasted coconut.
* To toast coconut, spread 1/3 cup coconut shavings evenly on a baking sheet. Bake in a 350 degree oven. Stir half way through baking, 12 to 14 minutes, but watch carefully.
