Beet and Pancetta Risotto

Beets are in season and they can add great flavour, texture and colour to your favourite dishes. Try this rice recipe with goat cheese and herb salad.

Click link to watch video: Fall Recipe

Written by Ian McKenzie on October 2nd, 2007 with no comments.
Read more articles on Side Dish.

Berry Applesauce

Ingredients:

• 2 cups peeled, cored, and chopped apples
• 2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries
• 1/2 cup frozen apple juice concentrate
• 1 teaspoon cinnamon

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork.
3. Mash lightly or purée in a food processor, if desired.
4. Serve either hot or cold.

Written by Ian McKenzie on February 12th, 2007 with no comments.
Read more articles on Diet and Condiments and Dessert and Low Fat and Side Dish and Fruit.

Rice-Cooker Spanish Rice

Use your rice cooker to prepare more than just plain rice.

Ingredients:

• 1 1/2 tablespoon olive oil
• jalapeños, seeded and diced fine
• 1 small red onion, chopped
• 1 green pepper, cored, seeded and diced
• 2 cloves garlic
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon fresh thyme
• 1 small yellow summer squash, diced
• 1 red pepper, cored, seeded and diced
• 1 1/2 cups Arborio rice (short grain)
• 1 3/4 cups chicken broth
• 1/4 teaspoon saffron dissolved in 1 tablespoon milk
• 1/2 cup frozen peas
• Salt and pepper to taste
• 12 ounces canned plum tomatoes, juiced strained and chopped

Directions:

1. Sauté onion and jalapeños in olive oil until softened, about 10 minutes on COOK mode of Rice Cooker.
2. Stir in garlic, herbs, yellow squash, red pepper and tomatoes and cook with lid on for 10 minutes. Add rice, broth and saffron milk and stir to combine.
3. Place lid on unit and cook until cycle is complete. Stir in peas, salt and pepper and leave on KEEP-WARM mode until peas are warmed through.

Written by Ian McKenzie on January 29th, 2007 with no comments.
Read more articles on Mediterranean and Tools and Equipment and One Pot Meals and Side Dish.

Baked Beans

Ingredients:

• 1 pound white or navy beans
• 1 small onion, chopped
• 1/4 pound salt pork or bacon, diced
• 1/2 teaspoon salt
• 2 teaspoons vinegar
• 1/2 teaspoon mustard powder
• 2 tablespoons brown sugar
• 1/2 cup molasses
• 1/2 cup ketchup
• 1/4 teaspoon black pepper
• 1/4 cup boiling water

Directions

1. Place beans in large saucepan and add enough water to cover.
2. Bring to a boil and simmer for 1 hour or until skins start to come off.
3. Drain beans and mix with remaining ingredients in an oven-proof casserole dish.
4. Place in 275 degree oven and bake for 4 to 6 hours, adding water as needed.
5. One hour before the beans are done, remove one cup of the mixture, mash and stir back in to thicken.

Technorati Tags: recipes, beans, legumes

Written by Ian McKenzie on October 21st, 2006 with no comments.
Read more articles on Baking and Main Dish and Side Dish.

Spicy Mini Corn Muffins with Cheese

Makes 2 – 3 dozen

Ingredients

• 1 jalapeno pepper
• 1 small onion, quartered
• 1/2 medium red bell pepper
• 1/2 cup shredded cheese, jack or old Cheddar
• 3/4 cup Yellow Cornmeal
• 1 cup Flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup frozen corn
• 1 cup Milk
• 1 egg, beaten
• 2 Tablespoons melted shortening, or bacon fat

Directions

1. Pre-heat oven to 400 degrees F. Grease mini muffin pans.
2. Place jalapeno, onion and bell pepper in food processor and process for 10 seconds. Add shredded cheese and pulse a few times.
3. Mix the dry ingredients in a large bowl. Stir in the frozen corn and the pepper, cheese and onion mixture.
4. Add the wet ingredients and blend well.
5. Drop by heaping tablespoon full into muffin cups and bake for about 20 min.

If you like things really spicy, you could increase the jalapenos by one or two more. This is a good accompaniment to chili or other Tex-Mex style dishes. It multiples well if you want to feed a large crowd.

Written by Ian McKenzie on October 4th, 2006 with no comments.
Read more articles on Baking and Appetizers and Bread and Tex-Mex and Side Dish.

Risotto with Parmesan

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmesan cheese, coarsely grated

Directions:

1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
2. Add the onion, and saute until soft, without browning.
3. Add the rice, and saute for 2 minutes until the rice is well−coated.
4. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
5. Add more stock, 1/2 cup at a time, until it’s all absorbed by the rice and the rice is al dente.
6. The rice should be very moist and creamy, but not runny; firm but tender, not crunchy.
7. Remove from heat, and stir in butter and Parmesan cheese.
8. Salt to taste, and serve immediately.

Tags: Cooking, Recipes, Rice, Risotto, Italian

Powered by Qumana

Written by tubaism on April 24th, 2006 with no comments.
Read more articles on Mediterranean and Italian and Side Dish.