Seasons & Holidays

Crafts for the holidays and the different seasons.

Summer Veggie Orzo

~ lindy

Enjoy this light and fresh veggie orzo salad.  Very Yummy on those hot summer days!

Veggie Orzo Salad

*3-4 tablespoons Extra Light Olive Oil

*1/2 pound Orzo

*1/4 cup chopped Onions, red, yellow or white

*2-3 Garlic Cloves, minced or pressed

*Small Zucchini, sliced and halved

*Small Yellow Zucchini, sliced and halved

*5 small Portobello mushrooms, sliced

*1-2 cups of Chicken Broth

*1/2 cup Grape or Cherry Tomatoes, sliced, added last

*2-3 tablespoons Soy Sauce

*1/4 cup chopped Flat Parsley

*Salt and Pepper to taste

In a cast Iron Skillet heat until warmed, add the olive oil, onions, and garlic, sauté for about 1 minute.  Add the orzo and sauté until slightly golden.  Then add zucchini’s and cook a couple of minutes and add mushrooms and sauté another minute.   Add 1 cup of the chicken, adding more as need until orzo is cooked about 4-5 minutes.

Add the soy sauce, tomatoes and salt and pepper.  Plate and top with chopped flat parsley.  Enjoy warm!



Enjoy!

Lindy

Angel Food Cake

~ lindy

My Nana’s Angel Food Cake Recipe.  A Yummy recipe a handed down recipe from the Whitakers/Carvers

Angel Food Cake

*
*1    1/2 cups Egg Whites, room temperature, around a dozen eggs

*1 teaspoon Vanilla Extract

*1     1/2 teaspoons Cream of Tartar

*1/3 teaspoon Salt

*1     1/2 cups Granulated Sugar, gradually adding

*1 cup Cake Flour, plus 2 tablespoons, sifting as added

*
Hint: Make sure Stand Mixer equipment like the: Bowl, whisk attachment, rubber scraper, spoons etc.. are cleaned from all impurities like grease etc…

*
Break each egg one at a time (separating the yolk from the whites) placing the egg white in a small clean bowl and then add the egg whites into stand mixer mixing bowl or measuring cup, repeating until all eggs are added. Making sure no egg yolks get in with the egg whites.

*
Add the cream of tartar, Vanilla Extract  and salt and whisk in with the egg whites on medium speed until the mixture makes stiff glassy stiff peaks, about 5 minutes (Careful not to over mix).  Then reduce speed and gradually add sugar just until incorporated. Remove the bowl from stand mixer and slowly sift the flour into egg white mixture, folding in the flour carefully.

*
Pour the batter into a greased/Pam sprayed bundt pan. (Bundt pan 4 inches deep and 9 1/2 inches across the top.) Note: We used a cake pan with a raised center to help our fruit to stay on top of the cake.

*
Bake cake in a 300*F. oven for 1 hour and 15 minutes. Do not open the oven door until done.

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Cool the cake for about 10 minutes before removing from bundt pan.

*
Allow cake to cool completely before adding toppings.

*

Whipped Cream Topping

*
*1 cup chilled Heavy Whipping Cream

*1/4 cup Confectioners’ Sugar, sifted if desired

*1 teaspoon Vanilla Extract

*
In a cleaned stand mixer (bowl) with whisk attachment add the above ingredients and whip until soft peaks that stay up. Being careful not to over mix, turning cream to butter.

  


  

Enjoy!

Lindy