Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Lemon-Garlic Risotto With Peas And Crispy Prosciutto

                                                

Lemon-Garlic Risotto with Peas & Crispy Prosciutto

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

Ingredients:

Lemon Garlic Broth
1 tbsp (15 mL) extra virgin olive oil
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 medium lemon, about 4 oz (115 g), sliced
2 sprigs thyme
2 bay leaves
8 cups (2 L) water
Salt to taste
Risotto
1 tbsp (15 mL) extra virgin olive oil
8 slices prosciutto, about 2 oz (55 g), each torn into thirds
5 tbsp (75 mL) unsalted butter, divided
1 cup (250 mL) finely chopped shallots, about 3 to 4
1 1/2 cups (375 mL) arborio or carnaroli rice
Salt to taste
1 cup (250 mL) fresh or thawed frozen peas
1 1/4 cups (310 mL) grated Parmesan, plus more for serving
Zest and juice of 1/2 medium lemon
Freshly ground pepper to taste

Directions:                                                                                                                                         For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use.

For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside.

Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes.

Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-crisp, about 2 minutes more.

Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust seasonings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.   Serves 4 to 6    Serve with a Pinot

A Spring Risotto From The Garden

                                        

A Spring Risotto From The Garden 

I never quite understood the unbridled excitement about fresh fava beans in restaurants—until I grew my own. I find such joy in these substantial beans that I can cook within a few hours—even minutes—of harvest. And while prepping them does take time, it is well worth the effort.

Two raised beds in my small backyard often yield spring harvests of fava, snow peas, snap peas, mint, and chives. If I pick a lemon on the way to the kitchen, this dish becomes a true expression of my spring garden!  Serves 4–6

Ingredients:
1 pound fresh fava beans (¹/³–½ cup shelled)

4–6 spears asparagus, woody ends removed, spears sliced into 1-inch pieces
8–12 snap peas (or snow peas), trimmed and strings removed
6 cups vegetable or chicken broth
¼ cup extra virgin olive oil
1 red onion or spring onion, finely chopped
2 cloves garlic
2 cups rice (carnaroli or arborio)
½ cup white wine
2 tablespoons chopped mint and chives plus some whole or lightly chopped leaves for garnish
Juice and zest of 1 lemon
Sea salt and finely ground black pepper to taste
½–1 cup grated Parmigiano-Reggiano (optional)
Your best extra virgin olive oil for finishing

Directions:

If you are starting with fava beans in their pods, remove and discard the pods and drop the beans into boiling water for 30 seconds. Transfer to an ice bath, and when beans are fully cooled, drain and remove the skin that surrounds each bean by pinching one end to pop the bright-green bean out.

Blanch the asparagus pieces and snap peas briefly in boiling water. Set aside.

Heat broth to a simmer and keep it simmering on the stove.

Heat ¼ cup olive oil in a 10- to 12-inch heavy-bottomed, straight-sided skillet or Dutch oven. Add chopped onion and garlic and sauté until translucent. Then stir in the rice until it is evenly coated with oil. Add the wine and stir until it’s absorbed.

Add broth, ½ cup at a time, stirring constantly and keeping risotto at a steady simmer. When rice is creamy and al dente, stir in half of the vegetables.

Stir in chopped mint and chives along with salt, pepper, lemon juice, and lemon zest to taste. Stir in the grated cheese (if using) and some of your best extra virgin olive oil. Turn off the heat, cover, and let risotto rest for a few minutes before serving.

Distribute the risotto into shallow bowls and divide the remaining fava beans, asparagus, and snap peas evenly among the servings. Garnish with the reserved mint and chives. Offer grated Parmigiano-Reggiano and extra virgin olive oil at the table so your guests can add more of each as they wish.

Serve as an entrée or a side dish with grilled or slow-baked salmon. A crisp white wine goes well with this dish.

Thai Duck Curry

 

Thai Duck Curry

Grandson Jacob enjoys the outdoor sports.  He is an avid hunter and often his aim is waterfowl.  Along with outdoor sports he enjoys being in the kitchen and has become quite a cook.  This curry dish is one of his favorite ways to utilize the game he harvests.  

Ingredients:

2 pounds duck legs

1 inch piece fresh ginger peeled and grated 

2 tablespoons minced lemongrass, white bulb-like part, optional

1 tablespoon minced gulangal root  *optional

1/4 to 1/3 cup store bought green Thai curry paste

3 cups coconut milk 

1 yellow or white onion, sliced 

5 lemon or lime leaves, optional 

2 tablespoons fish sauce

1 cup Basic Duck stock or chicken stock

5 small fresh Thai green eggplants, seeded and chopped or 1 cup green  

    bell pepper seeded and chopped

3 to 5 fresh green chilis such as Thai, Cayenne, or Serrano pepper, 

   sliced fine

1/4 cup fresh Thai basil torn into small pieces

1/4 cup fresh cilantro leaves, or mint leaves, chopped

Freshly squeezed lime juice for seasoning

Cooked white rice for serving.

Directions:

If using domestic duck legs, trim away any excess fat.  Separate the legs and thighs with a cleaver or heavy kitchen scissors.  Pierce the skin all over with with a needle or sharp instrument at an angle not to pierce the meat only the skin.  If cooking wild ducks pierce the legs and thighs only if they are fatty.  Brown on skin side only not the meat

Arrange duck pieces skin side down in a large sauté pan with a medium heat and cook for about 15 minutes.  Let them render out some of the fat and brown.  Do not cook the meat side. 

Spoon out 2 tablespoons of the accumulated fat and put it in a Dutch oven, a wok, or other large heavy pot.  Place over high heat until the fat begins to smoke, then add the ginger, lemon grass, gulgangel and curry paste, and stir fry for 1 1/2 minutes.  Add 1 cup coconut milk and continue to stir until mixed well.  Bring to a boil for 5 minutes stirring often..

Mix in the pieces of duck, onion, citrus leaves and fish sauce, and 2 cups coconut milk and the stock.  Cover the pot and heat and adjust the heat to maintain a gentle simmer and cook for 1 hour.  Add the eggplants and simmer 20 minutes more, until the meat is falling off the bones.

Remove the bones from the stew and strip the meat from the bones.  Return the meat to the curry and cook for a few minutes more.  You can do this if you choose to remove bones from the curry.

Add the chiles, cilantro and basil, cook for 2 minutes more.  Taste and adjust flavor with fish sauce if needed.  Taste and season with lime juice.  Serve at once with rice.

Lebanese Rice

 

Lebanese Rice

Looking for a special side dish? You can use basmati or any long grain rice and it will cook up just as nicely. The addition of broken vermicelli is optional. The recipe scales up very easily for a big crowd. Also, you can make this dish in advance and reheat it with more broth and another handful of freshly cut scallions. Hold to garnish with pine
nuts until serving.
Ingredients:
For the rice:
1 tablespoon extra virgin olive oil
1 tablespoon butter (optional)
1/4 cup vermicelli, broken into 1-inch pieces
1 1/2 cups long grain rice
Big pinch kosher salt
2 sticks cinnamon
3 cups chicken or vegetable broth
For the melange:
1/4 cup extra virgin olive oil
1 pound button mushrooms, sliced
1 bunch scallions, finely sliced, both white and green parts
2 cloves garlic, minced
1/4 cup toasted pine nuts
Kosher salt, to taste

Directions:
In a 3-quart saucepan, heat the oil and butter over medium high heat until foamy. Add the vermicelli, if using, and cook until the pasta is deeply toasted. Add the rice and salt, and stir to coat it with the oils. Tuck in the cinnamon sticks, add the broth, cover and bring to a boil. Reduce the heat to medium low and cook until the rice is soft and has fully absorbed the broth, about 20 minutes.

In a large sauté pan, heat the olive oil over medium high heat until it is hot, but not smoking. Add as many of the sliced mushrooms as will fit in one layer. Leave them to cook without disturbing them for a few minutes, to encourage browning, then stir and continue cooking until they are nicely browned but still somewhat firm. Push the mushrooms to one side and sauté the remaining mushrooms in this same way if there wasn’t room in the first round. Add more olive oil if the pan gets dry.

Reduce the heat to medium and add the garlic and scallions, reserving a small handful of the sliced green scallion for garnish. Cook just until the scallions are starting to wilt. Taste and add more salt if needed.

Stir the rice into the mushroom mixture, discarding the cinnamon sticks. Drizzle with more olive oil, and taste. Add more salt if needed. The rice can now rest, covered, on the stovetop until you are ready to eat (up to several hours). Just warm it over low heat.

Garnish with the raw scallions and pine nuts, and serve immediately.

  

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Butternut Squash Risotto With Leeks And Spinach ~ Vegan

Butternut Squash Risotto 

With Leeks And Spinach

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinachmade with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek)
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups butternut squash, cubed (please see notes if making on stove top!)
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
                                    ——
2–3 handfuls baby spinach or chopped kale
                                   __ __

Optional:
1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
Optional: Maple Glazed Pecans

Directions:
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).Set Instant Pot to the “Saute” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

Notes:
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

The butternut in the instant pot will break down and almost becomes the sauce here.

Stovetop instruction: (you will need 4-5 cups warm stock)
Roast Butternut, Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.

Risotto: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.

Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.

Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Garnish with the leek oil and maple glazed pecans.

Tuscan Artichoke Heart Gumbo ~ Vegan

 

Tuscan Artichoke Heart Gumbo

Mississippi Vegan: Vegan Adventure Cooking Experience

Ingredients:
2 cups chopped onion
2 cups chopped celery1 1/2 cups chopped green bell pepper
1/2 cup diced red bell pepper
1/2 cup minced garlic
8 cups vegetable or mushroom broth
One 14.5 ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons + 1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground mustard
1 cup light olive oil
1 1/4 cups 00 flour
6 to 8 bay leaves 

1/2 cup green onions plus more for garnish
3 cups chopped artichokes
3 cups sliced mushrooms + seasonal mushrooms
Sea salt and freshly ground pepper
1 to 2 cups filtered water
3 to 4 cups cooked rice, for serving
Spices
1/2 cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon freshly cracked black pepper

Directions:

In a bowl, combine the onion, celery, bell peppers and garlic.  Remove 1 1/2 cups of mixture and transfer to a separate bowl.  You will add this at the end.)  Set both bowls aside.

In a large bowl, mix together the broth, canned tomatoes, fresh tomatoes, wine, tamarind, tomato paste, vinegar, 2 tablespoons of the parsley, oregano, thyme, hot pepper and mustard, set aside.

To make the roux:  In a large clean, well-greased cast-iron skillet (be sure to wipe any oil over medium-high heat.  Once it is hot, add then add the flour and stir woith a large wooden spatula, until it is well combined.  Reduce the heat to medium and continue stirring the roux is dark brown, 15 to 20 minutes.  The goal here is to toast the flour and oil while preventing the mixture from burning.  You do this by constantly moving the flour and oil mixture constantly.  If you stop for  only a moment, the roux will burn and you will have to start over.

Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved amount).  Continue cooking, stirring constantly, until the vegetable are soft, 5 to 7 minutes.

Add the spices and mushrooms, if using, and mix well.  Cook for another 5 minutes, stirring frequently, toasting all of the spices.  Now you have the base of your gumbo.

Transfer the base to a large stockpot.  Add the broth mixture and bay leaves.  Mix well and bring to a boil, stirring often to prevent the bottom from burning.   Once at a boil, reduce the heat to low and simmer for 40 minutes, stirring occasionally to reduce and thicken the gumbo.

Add the green onions, vegetables, the remaining parsleyand the reserved onion mixture.  If desired, add 1 to 2 cups water to loosen the gumbo.  Simmer for another 20 minutes.  Give the gumbo a taste and season with sal and pepper as needed.  Feel free to add more pepper flakes at this point to make it spicey as well.

To serve, ladle the gumbo into serving bowl, removing any bay leaves.  Add a small scoop of cooked rice on top and garnish with chopped parsley and green onions.

Vegetarian Lebanese Koosa

 

Vegetarian Lebanese Koosa

Ingredients:

12 Lebanese koosa, about 5-8 inches in length

3/4 cup medium grain rice (substitute long grain)

1 large tomato, seeded and finely chopped

2 scallions, finely sliced

1 medium vidalia or other sweet onion, finely diced

1/4 cup flat leaf parsley leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon cinnamon

Several grinds Black pepper

1 teaspon kosher salt

For the tomato broth:
6 cloves garlic, peeled and trimmed
1 large yellow onion, quartered
1 48 oz. container tomato juice
1 teaspoon kosher salt
Several grinds black pepper
1 tablespoon tomato paste (optional)
Labneh for serving (optional)

Directions:

First, trim the koosa. Cut the stem end of the koosa low enough to remove any bend in the koosa and to create a flat top. Slice the very tip of the round end off as well.

Hollow out the koosa using a Lebanese koosa corer or zucchini corer, leaving about 1/4-inch perimeter inside the koosa (it's quite hollow; be careful not to make the interior too thick). Don't worry if you poke through a koosa, it can still be used! Discard the cores or save for another use (the Lebanese like to drain the cores and cook them with eggs, ijjeh).

In a medium bowl, rinse the rice and pour off the water. Stir in the tomato, scallions, onion, parsley, and mint. Season with cinnamon, salt, and pepper and stir well.

Fill the koosa with the rice mixture, spooning it into the hollowed squash and gently pushing the filling into the cavity. Be sure to leave at least 1/4-inch headroom with no filling at the top of the koosa, otherwise once the rice cooks and expands it will fall out of the koosa.

Place the stuffed koosa in a large pot, leaning the koosa against one another on an angle. Tuck in the garlic cloves and onion slices. Pour the tomato juice over all, then fill the container with some water and pour that over almost to cover the koosa. Season the broth with salt and pepper

Cover the pot and bring to a boil over medium high heat. Reduce to medium low and simmer for about one hour, or until the koosa is tender.

Transfer the koosa to a serving dish and reduce the sauce a bit to thicken it. You can add tomato paste as well (loosen it with the sauce before adding to the pot). Increase the heat to bring the sauce to a boil, and boil for about 10 minutes, or until the sauce thickens and gains some body. Take care not to scorch the bottom of the pan or to over-reduce the tomato sauce here. Unlike pasta sauce, In the end this sauce is still quite liquid, which is what we want.

Ladle the tomato sauce over the koosa. To serve the koosa, cut the top side open lengthwise and spoon the sauce over. A dollop of labneh is delicious served on top!

Lazy Spring Cabbage Rolls

Lazy Spring Cabbage Rolls

Cabbage rolls are a lot of work. Instead, make just one rice- and pork-filled parcel and divvy it up like a cake. You lose nothing in flavour and save some precious time in return. If you have any doubts as to the freshness of your dried mint, purchase new, or use dried dill instead.
Ingredients:
1 head Savoy cabbage
1 can (796 mL) Italian tomatoes

6 tbsp (90 mL) unsalted butter, divided
1 small onion, peeled and quartered
2 tbsp (30 mL) sweet Hungarian paprika
Salt and freshly ground black pepper
1¼ cups (310 mL) medium-grain rice such as Calrose
1½ cups (375 mL) water
1 medium onion, chopped
6 cloves garlic, finely chopped
2 lbs (905 g) medium-ground pork
¼ cup (60 mL) 4% Greek yogurt, plus extra for serving
2 tbsp (30 mL) dried mint
Finely grated zest of 1 large lemon
Directions:
Carefully remove the 10 largest outer leaves of cabbage; reserve remaining cabbage for another use. Trim the tough centre stem, inches (8 cm) from root end, with a pair of kitchen shears; stack cabbage leaves and cook in boiling salted water for 10 minutes or until pliable.

Meanwhile, purée tomatoes; strain through a fine-mesh sieve to remove seeds. Combine tomato purée with 3 tbsp (45 mL) butter, quartered onion and paprika in a medium pot.

Once the cabbage is cooked, measure 1 cup (250 mL) of the cooking water and add to tomato mixture; drain cabbage and set aside.

Season tomato mixture with salt and pepper and bring to a boil over medium heat. Reduce to low and simmer 30 minutes or until the consistency of heavy cream; reserve.

Combine rice and water in a medium pot over high heat. Bring to a boil, reduce to medium-low, cover and cook for 15 minutes or until no liquid remains. Scrape into a large bowl and cool to room temperature.

Heat the remaining 3 tbsp (45 mL) butter in a medium skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic and cook 1 minute longer. Add to rice along with pork, yogurt, mint, lemon zest and 1 tbsp (15 mL) salt. Season with black pepper. Using your hands, work the mixture together.

Preheat oven to 375°F (190°C).

Spread one-half of the tomato sauce over the bottom of a round 9-inch (23-cm) non-reactive baking dish. Line with the cabbage, being sure to completely cover the bottom and leaving enough overhang to enclose filling. Fill with pork mixture and fold cabbage over to enclose. Top with remaining sauce. Cover dish with foil and bake for 1 hour 15 minutes or until bubbling and hot in the centre.

Cut into wedges and serve with extra yogurt. 

Serves 8 

Chicken Panang Casserole

Chicken Panang Casserole

Ingredients
3 cups canned coconut milk, well shaken
2 cups chicken stock
2 tablespoons red curry paste (such as Thai Kitchen)
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon tamarind paste 

2 teaspoons grated (with a Microplane) lemongrass 

2 teaspoons fish sauce
1 teaspoon granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 tablespoons (2 1/2 oz.) unsalted butter
4 tablespoons all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Ingredient Checklist
3 cups canned coconut milk, well shaken

2 cups chicken stock

2 tablespoons red curry paste (such as Thai Kitchen)

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon tamarind paste

2 teaspoons grated (with a Microplane) lemongrass

2 teaspoons fish sauce

1 teaspoon granulated sugar

3 kaffir lime leaves

1 Thai basil sprig, plus more for garnish

1 garlic clove, smashed

5 tablespoons (2 1/2 oz.) unsalted butter

4 tablespoons all-purpose flour

2 cups quick-cooking white or brown rice

1 white onion, sliced lengthwise (about 1 cup)

1 red bell pepper, sliced lengthwise (about 3/4 cup)

3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Directions:

Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepanover medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; letstand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.

Melt butter in a saucepan over medium-high. Gradually whisk in flour, whiskingconstantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,stirring often, until thickened, 5 to 7 minutes. Remove from heat.

Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch bakingdish. Top with sliced onion, bell pepper, and chicken.

Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminumfoil, and bake in preheated oven until rice is tender and chicken is cooked through, about1 hour. Garnish with Thai basil leaves.

Mini Lazy Cabbage Rolls ~ Vodka-Spiked Tomato Sauce

 MINI LAZY CABBAGE ROLLS

We’re cheating—just a little bit—with these lazy cabbage rolls, but we think your time is better spent enjoying these fully-loaded meatballs, not making them! This version calls for medium-ground beef, but pork, veal or turkey will do just fine. 

Ingredients:

¼ cup (60 mL) long-grain white rice
1½ cups (375 mL) water for cooking rice
2 cups (500 mL) water for boiling cabbage
1½ cups (375 mL) or about ⅓ head of cabbage 

    (red or green)
1 tbsp (15 mL) butter
1 cooking onion, finely diced
½ red pepper, finely diced
1 large carrot, peeled and grated
2 cloves garlic, minced
½ tsp (2 mL) sea salt
2 eggs
½ cup (125 mL) finely diced kielbasa or other smoked European sausage
1 lb (500 g) ground beef
¼ tsp (1 mL) black pepper
Sour cream; optional

Directions:
Preheat oven to 350°F (180°C).

In a covered pot, cook rice in 1½ cups (375 mL) water—or follow package directions. When just al dente, about 10 to 15 minutes, drain and set aside to cool and dry out a bit.

In a pot over medium-high heat, add 2 cups (500 mL) water and the whole piece of cabbage. Bring it to a boil, then simmer until semi-soft, about 15 minutes. Drain, reserving 1/3 cup (80 mL) of the liquid for Vodka-Spiked Tomato Sauce, and set aside to cool and dry.

When cabbage is cool enough to handle, finely dice and set aside.

In a large skillet over medium heat, melt butter; add onion, red pepper, carrot, garlic and salt, stirring often, until onions are soft, translucent and beginning to brown in spots, about 5 to 7 minutes.

Add the cooked onion mixture to a large bowl. Add the cooked cabbage, cooked rice, eggs, diced sausage, ground meat and black pepper to the onion mixture and mix well until all ingredients are evenly and completely incorporated. Getting in there with impeccably clean hands works best, but a wooden spoon will do, too.

Using your hands, take golf-ball-size amounts of the meat mixture and form into plump, oval patties. As you make the patties, lay them onto a parchment-lined cookie sheet.

Bake for about 30 to 45 minutes or until nicely brown on the outside, firm to the touch, and juices run clear when pricked.

Place 2 or 3 patties on a small plate, spoon over some Vodka-Spiked Tomato Sauce (recipe follows) and garnish with a dollop of sour cream, if desired. Make sure there’s plenty of crusty bread around for sopping up the last of the sauce!

Makes about 30 rolls, serves 8 to 10 with 3 or 4 rolls per person.

VODKA-SPIKED TOMATO SAUCE

Dill and vodka take this simple tomato sauce into new and tasty territory. If you’re a major dill fan, go ahead and increase the amount up to ¼ cup (60 mL).

Ingredients:
1 can (796 mL) plum or Roma tomatoes and their liquid

   that is a 26 or 27 oz. can or two 14 ounce cans.
⅓ cup (80 mL) reserved cabbage cooking liquid
¼ cup (60 mL) vodka
2 tbsp (30 mL) chopped fresh dill
1 tsp (5 mL) black pepper
Sea salt to taste
2 tbsp (30 mL) butter

Directions:

Place all ingredients except the butter into a blender or food processor and whiz until smoothly puréed.

In a saucepan over medium-high heat, add the butter and pour in the tomato mixture. Stir and simmer until reduced by about half or thickened to the consistency of a thin spaghetti sauce, about 15 to 20 minutes. Taste and adjust for salt and pepper.

Makes about 2 cups (500 mL)

Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients:
1 1/2 to 2 lbs lean ground beef
3 large green peppers, seeded and chopped
1 large onion chopped
4 oz. white button mushrooms, cleaned and chopped
1 32 oz. carton beef broth
2 cans condensed tomato soup
1 28 oz. can petite diced tomatoes, undrained
4 shakes Worchestershire Sauce
2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 1/2 cup cooked rice

Directions:
Brown ground beef, add onion, green pepper, and mushrooms. When onion is translucent, add remaining ingredients. Simmer for thirty minutes and serve.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Alternate layers of cabbage rolls and tomato sauce over sautéed onion and tomatoes. Do not stir. Add water to cover. Cover and cook over medium heat 30 minutes.

Ingredients:
1 pound ground chuck
2 eggs, beaten
1 small onion, chopped
2 3/4 tablespoons regular rice, uncooked
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 large cabbage
1 medium onion, chopped
1/2 cup shortening, melted*  see note
1 (1-pound) soup bone
1 (14 1/2-ounce) can whole tomatoes, undrained and 

    chopped
1 (8-ounce) can tomato sauce
1 cup plus 2 1/2 tablespoons firmly packed brown 

    sugar*  see note
Dash of sour salt

Directions:
Combine ground chuck, eggs, 1 small chopped onion, rice, salt, pepper, and garlic powder, mixing well. Set aside.

Turn cabbage, core side up. Using a sharp knife, make an incision across the base of the outermost leaf. Gently peel away the leaf. Repeat this process until leaves can no longer be removed without tearing.

Make additional incisions around the base of the next outermost leaves. Place cabbage, stem side up, in a colander. Pour boiling water over cabbage until leaves can be easily removed. Repeat procedure until all leaves have been removed.

Place 1 tablespoon meat mixture in the base of a cabbage leaf. Roll leaf jellyroll fashion until the mid-section is reached. Fold left side of leaf inward, and roll up remaining length of the leaf. Carefully stuff in the open end, using fingertips. Repeat with remaining meat mixture and cabbage leaves.

Sauté remaining chopped onion in shortening in a large Dutch oven. Add soup bone and tomatoes; stir gently.

Add brown sugar and sour salt; stir gently. Cover and cook over medium heat 1 hour. Uncover and cook 1 hour.

Remove cabbage rolls from cooking liquid, and place on a warm serving platter. Serve immediately.

Notes
For a lighter take on this comforting recipe, you can substitute 2 tablespoons of olive oil for the shortening and cut the brown sugar down to 3 tablespoons.

Mushrooms And Rice Pilaff ~ Instant Pot

Instant Pot Mushroom And Rice Pilaf

Ingredients:

2 tbsp Olive Oil
2 cloves Garlic/ minced
1 cup Onions / finely chopped
10 oz Cremini Mushrooms / sliced
2 tsp better than bouillon mushroom base or vegetable base
1 bunch green onion / chopped
Salt to taste
1 cup Basmati rice
1 cup water

Directions:
Clean and Rinse the rice and keep it aside.

Clean the mushrooms and slice them.

Press saute setting on an electric pressure cooker.

When HOT add oil, garlic, onions, and sliced mushroom give it stir and let it saute for 1 minute. Add in the mushroom base, rice, salt, black pepper powder add in the water and sprinkle half of the chopped green onions.

Stir and press cancel. Place the lid and close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let the pressure release for 5 minutes naturally then do a quick release. Fluff the rice with a fork. If desired, serve with additional green onions.

Instant Pot Mexican Rice ~ Red Rice

Ingredients:
2 Tablespoons Avocado Oil
1/4 cup onion, chopped
4 cloves garlic, finely chopped
2 cups long grain white rice
1 teaspoon salt
3/4 cups crushed tomatoes, canned 
2 1/2 cup chicken stock
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup cilantro, chopped
2 Tablespoons sun-dried tomatoes(optional)

Directions:
Plug in the Instant Pot and set to Saute mode. When your Instant Pot is hot (about 3 minutes later), add in the avocado oil.

Next, add in the chopped garlic and onion. Saute for about 3 minutes, or until the garlic and onion start to turn brown.

Then, add in your uncooked long grain white rice. Stir the rice around until it's well coated with the oil, garlic and onion.

Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.

You'll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button. 

Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position. 

Click on the Manual button. Notice your display screen reflects "On".

Using the + button, click until your display screen displays 8 minutes. Ensure you are cooking on High Pressure.

During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.

You'll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep.

From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure. 

Once you hit 5 minutes, you're going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!

After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice.


Top with fresh chopped cilantro and sun-dried tomatoes!

Chinese Pepper Steak

Chinese Pepper Steak

Ingredients:

1 pound top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch 
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red-onion cut unto 1" squares
1 green bell pepper cut into 1" squares
2 tomatoes, cut in wedges
Cooked Rice.

Directions:
Slice the steak into 1/2-inch thick slices across the grain.

Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.

Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.