The Crazy Suburban Mom: Twenty years later I still can't eat orzo...

Monday, July 6, 2009

Twenty years later I still can't eat orzo...

Yesterday I went grocery shopping.

I didn't have a clear idea of what I wanted to make; my only thought was that I wanted to cook things that didn't involve a microwave.

And no Cheetos.

I wanted to start slowly so I bought packaged sauce mixes, canned soups, frozen veggies...

When I got home I surveyed my grocery booty. I came up with my first meal in ages. It was very easy.

Into the crockpot:


1 Beef chuck

au jus

2 packages of Knorr Au Jus Mix


1 Can of Campbells Double Strength Beef Stock

That was the basic flavor. To that I added I small package of sliced baby bella mushrooms and bunch of scallions and 10 (yes, really 10) garlic cloves.

Here it is ready to go


Pushed 10 hours on low and walked away.

This probably took more like 8 hours but could easily go longer (It was not ready at 5 hours though, still too tough). I suppose you could cook this on high but I find it toughens the meat.

This recipe was really off the cuff but solved a few problems I've had with slow cooker beef recipes. I find sometimes they aren't flavorful enough - the sauce doesn't really get through large pieces of meat. This did. The meat sometimes feels dry and overdone even though its low, slow cooking - this didn't. This meat was juicy. I find I normally have to pre-brown the meat to add flavor and that adds a pain in the butt step - I didn't have to with this recipe.

The sauce was so good I put in the fridge to skim off the fat. I am going to freeze it so I can use it another time in another beef dish.

The plan was to serve this with a recipe I'd found for a faux risotto made with orzo.

Orzo Risotto

1 pound box orzo
2 cups chicken stock or other broth
2 oz grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Bring a pot of salty water to boil, and cook orzo for 4-5 minutes, until softened but still hard in the center.

2. Meanwhile, bring a saucepan to a simmer with the stock. Add parboiled orzo and stir well.

3. Simmer orzo in stock, stirring regularly, until all the liquid is absorbed.

4. Off the heat, stir in cheese and butter, and season with salt and pepper.

And I made it but couldn't eat it. I haven't been able to eat orzo since the 80's when my dog Skye threw up round worms. I don't know, they looked like orzo to me at the time... and apparently still do.

So I had this with a salad instead.



Vonlipi 7/6/09, 9:09 AM  

I'm so proud of you! A home cooked meal! The orzo bit, it's a classic! I couldn,t eat it for ages because my mom would serve some at nearly every meal (for the same reason I still can't eat black forest ham...I had a black forest ham sandwich in my lunch everyday for 8 years, I know what you're thinking...I could've said something! Well obviously you don't know my mother, ok!). She was the big reason I went to therapy ,lol.

The Crazy Suburban Mom 7/6/09, 9:48 AM  

This: She was the big reason I went to therapy



The Laughing Idiot 7/6/09, 10:35 AM  

Who put a wild hair up your butt? I don't do dinners that call for more than 4 ingredients - I even have a special cookbook for it.

@eloh 7/6/09, 12:22 PM  

Geez, all that food looks yummy....but about this therapy...are you girls kidding?

I kinda lucky all mine did was try to kill me.

Sula Lee 7/6/09, 12:28 PM  

That looks SO good! I've had the same problems with slow cooking beef, so I will have to try your recipe!! Thanks!

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