So, I have been doing a bit of cooking recently with some variations from the actual recipes and have been asked to share a couple. Enjoy your holidays!!
- 2 cans artichokes
- 2 oz butter
- 1 small onion, finely chopped
- 2 garlic clove, finely chopped
- 4 oz rice
- 2 cups hot chicken stock
- 2 oz grated fresh Parmesan cheese
- 5 oz Asiago cheese, very finely diced
- 3-4 tablespoon fine corn meal
- olive oil, for frying
- salt and ground black pepper
- fresh flat leaf parsley, to garnish
- 2 eggs
- 1/2 cup breadcrumbs
Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.
Keeping the heat high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours. Then add the breadcrumbs and eggs to the cold mixture.
Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.
Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.
- 1 tablespoon olive oil
- 5 tablespoons minced onion
- 6 oz canned tuna, packed in olive oil
- 4 oz goat cheese
- 3 oz pimento-stuffed olives, chopped
- 5 tablespoons toasted pine nuts
- 5 tablespoons capers, chopped
- 1 teaspoon paprika
- Salt and pepper, to taste.
- 2 cloves garlic, peeled and minced
- 16 oz puff pastry, defrosted if frozen
Preparation
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside.
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.
Ingredients
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 4 cloves garlic, crushed away from skin
- 1/2 teaspoon crushed red pepper flakes
- 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
- 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley leaves, a handful
Directions
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
*No variations here! Thanks Rach!
Seriously, this next one is probably my favorite!!
Spinach with Chickpeas or with my variations:
- 5 cloves garlic, minced
- 1 19-ounce can chickpeas, rinsed
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 3/4 cup craisins/ chopped dates
- 1/2 cup reduced-sodium chicken broth, or vegetable broth
Ingredients
- 1/2 pound beef, 1/2 pound turkey
- 1 cup fresh whole-wheat breadcrumbs
- 1 large egg white
- 1 cup minced onion, divided
- 6 cloves garlic, minced, divided
- 4 tablespoons chopped fresh mint, divided
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 cup red wine
- 1/4 teaspoon cayenne pepper
- 1 28-ounce can crushed tomatoesPreheat oven to 350°F. Coat a baking sheet with cooking spray.
Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
Bake the meatballs for 10 minutes. Set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint
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