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Written by Lyn
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Monday, 05 April 2010 |
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This is another theme off of my Whiskey Onion Dinner Rolls but the added fresh tarragon gives it a distinctly unique scent and flavor. If you like fresh herbs in your bread you may like this version better. I use a bread maker to mix and rise the ingredients and then bake in the oven. If you don't have a bread maker you can still make this recipe but it will just take a little more elbow grease. 1/2 Cup Water
1/2 Cup Whiskey or Scotch
1 Egg
3 1/4 Cups bread flour
1/4 Cup sugar
3 Tsp bread yeast
5 Tbsp no salt butter
1/4 Yellow onion finally slivered or diced
1/4 Cup Fresh Tarragon rinsed and chopped
1/2 Tsp Black pepper
1 Tsp Celery seed
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Last Updated ( Monday, 05 April 2010 )
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Written by Lyn
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Sunday, 14 February 2010 |
1 Cup Orzo
3 Cups Water
1/2 Red Onion Diced
4 Cups Fresh Baby Spinach Leaves
1/2 Cup Fresh Grated Parmesan Cheese
1 Tsp Black Pepper
1 Tsp Celery Seed
2 Tbsp Olive Oil
2 Tbsp No Salt Butter Fill a pot with the water and bring to boiling. Add the orzo and cook for 5 - 7 minutes until cooked through. Drain and set aside. In a sautee pan, add the olive oil and butter and heat to high. Sautee the onions and spinach until softened. Season with black pepper and celery seed. Add the orzo and parmesan cheese and stir until mixed. Serve. Serves 4 - 6 Sodium Content = 85 Mg/Serving
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