Parmesan Herb Orzo

Here is yet another quick and easy side dish. Orzo is a pasta that is similar in shape and size to rice. You might have to search a bit to find it on the shelf. My local stores that carry it put  it on the top shelf.

This recipe is adapted from Mom Advice. I of course switched it up a bit.

Parmesan Herb Orzo

Recipe by Micha @ Cookin’ Mimi adapted from Mom Advice

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, chopped
• 2 to 3 cloves garlic, minced or pressed
• 3 1/2 cups chicken or vegetable broth or stock
• 2 cups orzo
• 1/2 cup shredded Parmesan cheese
• 1 Tablespoon minced fresh parsley (use 1/2 as much if you use dried herbs)
• 1 teaspoon minced fresh basil (use 1/2 as much if you use dried herbs)
• To taste salt
• To taste black pepper

Cooking Directions

1. Heat the oil over moderate heat in a pot with a tight fitting lid.
2. Sauté the onions and garlic until translucent and fragrant.
3. Add the broth and bring to a boil.
4. Add the orzo, return to a boil, and reduce the heat to medium low.
5. Cover and simmer, stirring occasionally, for 15 minutes or until the pasta is tender and most of the liquid has been absorbed.
6. Stir in the cheese and herbs.
7. Season as needed with salt and pepper.

 

You might also like these side dishes:

• Garlic and Herb Smashed Potatoes
• Butter Garlic Green Beans
• Hashbrown Casserole

 

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Basic Baked Brown Rice

I don’t have much luck cooking brown rice on top of the stove. Even when I follow the package directions exactly it is still crunchy. Instead of writing off making brown rice I decided to try baking it. It uses another dish if you don’t have an oven safe pot but I would rather have an extra dish to clean than crunchy rice.

Baked Brown Rice

Ingredients:

• 4 teaspoons olive oil
• 1-2 cloves garlic
• 1 cup brown rice
• 2 cups broth or water
• 1/4 teaspoon salt

Directions:

Preheat oven to 400 degrees. In a pot with a lid heat the oil over medium heat. Add in the garlic and rice. Cook and stir until rice has a toasty smell. Pour in the broth and salt, cover pan and bring to a boil. Carefully pour rice and broth into an oven safe casserole. Cover with foil or a lid. Bake for 50-60 minutes or until liquid is absorbed and rice is cooked. Fluff with for before serving.

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Mexican Rice

 

Rice is one of my favorite starchy side dishes. I almost like it better than pasta because I can serve it along Mexican food. This is my take on the boxed rice most people are familiar with. You can usually find all the ingredients in your pantry or fridge and it is easy to make anytime you get the craving.

Mexican Rice:

Ingredients:

• 2Tablespoons butter or oil
• 1 cup long grain white rice
• 1/2 teaspoon of garlic powder or 1 clove of minced garlic
• 1 14 ounce can of diced tomatoes, undrained
• 2 cups of chicken broth or one 14 ounce can and water to make 2 cups
• salt and pepper to taste.

Directions:

In a 2 quart sauce pan heat oil over medium heat. Add rice and minced garlic and cook 2-3 minutes or until rice is translucent and fragrant, stirring frequently to prevent garlic from burning. Add tomatoes with their juice, garlic powder if using, and chicken broth. Bring to a boil. Cover and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked. Remove from heat and let rest, still covered, for five minutes. Fluff rice with fork and serve.

Mexican Rice Printable

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Extra Creamy Macaroni and Cheese

Welcome to day three of kid friendly foods week here on Cookin’ Mimi. I was going to post this yesterday but I babysat my nephew until around one and he was not going to let me do anything that required much focus and then after he went home the poor dear fell and busted his lip open bad enough that they went to the emergency room just to make sure he didn’t need stitches. I was too worried about him to even think about posting yesterday evening. He’s fine but he looks just pitiful.

This is one of Punk Monkey’s favorite foods in the entire world along with tomatoes, ham, grapes and bananas. He could live off those five foods at home. Now if we pass fast food he starts hollering for a kid’s meal but those are his favorite at home foods.

Extra Creamy Macaroni and Cheese

Recipe by Micha

Creamy stove top macaroni and cheese

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients

• 2 Tablespoons butter or margarine
• 2 to 3 Tablespoons all purpose flour
• 1 1/2 to 2 cups milk
• 4 ounces processed cheese, broken into bits
• 1/2 cup shredded cheese, I used mild cheddar
• 1/2 pound small cut pasta-ziti, macaroni, shells, wagon wheels
• salt
• black pepper

Cooking Directions

Cook pasta according to package directions.

In a sauce pan over medium heat melt butter or margarine and add flour. Stir and cook until just golden brown. Slowly add milk, whisking constantly to keep from lumping.

Cook, stirring often until it’s thick enough to coat the back of a spoon. A great way to tell if it is thick enough is to dip the spoon in the mixture then take your finger and draw a line through the mixture. If it stays separate it’s thick enough, if it runs back together cook it a bit longer.

Remove from heat and add process cheese stirring until melted. Add the shredded cheese and whisk that in until it’s melted placing over low heat if necessary. Season to taste with salt and pepper. Mix together cheese sauce and pasta. Serve and enjoy.

Linked to:Ingredient Spotlight at Eat at Home

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Here is a bonus picture:

When I was photographing my plate of macaroni and cheese, Punk Monkey brought me his plate and asked me to take a picture of his food. Of course I had to oblige because he is just too darn cute. Look at those little fingers.

Parmesan Ranch Pasta Salad

Today is supposed to be My girl, Paula but I am the only who would have eaten the gorilla bread and that would not be a good thing. I am making next week’s basil grilled chicken for supper tonight and the recipe I am sharing is the side dish.

 

Parmesan Ranch Pasta Salad

Recipe by Micha

Creamy pasta salad, perfect for serving with grilled chicken.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes plus chilling

Ingredients

• 1 pound pasta, short cuts such as penne or elbow macaroni work best
• 3/4 to 1 cup Ranch dressing
• 3/4 to 1 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 can whole black olives, drained
• 1/2 to 1 teaspoon salt
• To taste black pepper

Cooking Directions

Cook pasta according to package directions, drain and rinse in cold water. In a large bowl mix together dressing, mayonnaise, and Parmesan cheese. Add the drained pasta, the olives and salt and pepper. Refrigerate several hours or overnight until chilled.

Variations: If you wanted to turn this into a main dish salad you could add chicken or ham for protein and veggies of your choice. I think onions, sweet peppers, and corn would taste great

 

 

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