Yesterday we put the solar cover back on the pool since the temperature has started to get chilly at night (if you can call 70 chilly...) and the water was slowly getting colder. I wanted to go for a swim tonight so I took the cover off and put my foot in the first couple inches and it was so warm! It registered around 90 degrees so I jumped in... wow was that a mistake. The bottom temperature was only around 75.. it felt so much colder! No fair!
It is Tuesday again so that means I had to find something to make for the co-workers tomorrow. I wanted to test another cookie recipe I've had set aside so I made sure to get all the ingredients this weekend. I made the dough early this morning so it had plenty of chilling time in the refrigerator to help in shaping. I formed the dough around a single rolo caramel candy and then dipped the tops in granulated sugar before baking. The cookie has a slight crispy edge while the center remains soft. I was afraid that inside filling would burst out and over the cookies but none of them did - not one leak! Yeah!
I could not find any cranberries (fresh or frozen) for the side dish tonight. I guess I could of used dried but I decided to try and substitute tart cherries and I am very glad I did! I think this combination went together very well and would make that change again. I would love to make this how it was originally written just to see the difference when the cranberries are in season this fall. I like how the color from the juice and cherries turned the orzo a light purplish color.
3/4 cup chopped fresh cranberries
1/4 cup cranberry juice cocktail
1 tablespoon sugar
2 garlic cloves, minced
3 tablespoons cider vinegar
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups cooked wild rice (about 1/2 cup uncooked)
1 cup cooked orzo (about 1/2 cup uncooked rice-shaped pasta)
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
For the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil and cook 2 minutes. Remove from heat. Stir in vinegar, oil, salt, and black pepper. Place in the refrigerator to chill slightly. To prepare salad, combine wild rice and remaining ingredients in a large bowl. Drizzle rice mixture with dressing, tossing to coat.
Per serving - Calories 134 - Fat 3.8g - Protein 3.4g - Fiber 1.5g - Carbohydrate 22.9g