Rice Balls & Risotto

CHILDREN’S RECIPE: Crunchy Red Bell Pepper Rice Balls
Ingredients:
6 oz Finished Tomato Risotto
1 Red Pepper, roasted
1 cup Bread Crumbs
3 cups Corn Oil

Method of Preparation:
Dice the roasted pepper small and mix into the risotto. The into the risotto and roll in one-inch size balls and coat with bread crumbs. In a pot bring the oil to 350f and fry the rice balls until crispy. Let cool so not too hot to eat. Serve with a side of Sour Cream.

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FAMILY RECIPE: Roasted Red Bell Pepper Stuffed with Tomato Risotto
Roasted Red Bell Peppers
Ingredients:
4 Red Bell Peppers
2 Red Tomatoes, sliced in half
2 cloves Garlic, chopped fine
2 sprigs Thyme, pick the leaves off
2 oz Olive Oil
Salt and Pepper

Method of Preparation:
In a bowl mix the tomatoes, Red Peppers with the garlic, thyme, olive oil, and season with salt and pepper. Roast in an oven at 400f for 15 minutes. Remove and let cool. Dice the tomato and cut the top of the pepper off and remove the seeds. Keeping them intact.

Risotto
Ingredients:
8 oz Carnaroli Rice
2 cups Chicken stock or vegetable stock
1 cup White Wine
3 oz White Onion, diced small
1 clove Garlic, minced
3 oz Olive Oil
1 Jalapeno Pepper, diced small and no seeds
Salt and Pepper

Method of Preparation:
Put the vegetable stock in a separate pot and bring to a boil and let simmer. Set aside. In a second pot cook the onion then the garlic until soft. Add the Carnaroli rice stir into the onions garlic and olive oil to coat the rice. Then pour the wine in with the rice and stir. Bring the wine to a simmer for one minute.

Lastly, add the vegetable stock and bring up to a boil stir and turn. Then take off the heat. Cover and let sit for 20 minutes. You can cool and refrigerate and finish when you like. Your risotto can be finish in 6 minutes.

Sandwich & Confit

CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:
2 tbsp Olive Oil
½ Red Pepper, roasted and sliced
½ Yellow Pepper, roasted and sliced
½ Green Pepper, roasted and sliced
4 Philly Steak Rolls, sliced
1 tbsp Butter
8 Eggs, whisked and seasoned
Salt, Pepper to taste
8 slices American Cheese

Method of Preparation:
In stainless steel pan, add oil and sauté peppers on medium heat skin side down. Once charred, turn down heat, let them brown a little more, flip, season and cook until well softened. Keep warm. Remove skin and cut into strips right before serving. Toast rolls in a pan with butter. Heat butter and pour a thin layer of egg into a non-stick pan, when brown, flip over and add cheese, allow cheese to melt. Form sandwiches with eggs, cheese and peppers on steak rolls, cut in half and serve.

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FAMILY RECIPE: Pepper Confit with Aged Balsamic Goat Cheese and Crostini
Ingredients:
¼ cup Olive Oil
½ Red Pepper, cored and julienned
½ Yellow Pepper, cored and julienned
½ Green Pepper, cored and julienned
3 cloves Garlic, thinly sliced
1 Jalapeno, thinly sliced, optional
Salt, Pepper to taste
Goat Cheese, crumbled; to garnish
Basil, thinly sliced; to garnish
Aged Balsamic Vinegar to garnish
8” Baguette Crostini, thinly sliced

Method of Preparation:
Cook peppers on very low heat for one hour with olive oil, garlic, jalapeno, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnish with crumbled goat cheese, basil, aged balsamic and crostini.  

Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus
Ingredients:
½ cup Lentils
1 cup Vegetable Stock
½ Orange, juiced
½ cup Lentil Stock, from boiling lentils
1 Red, Yellow or Green Bell Pepper, roasted

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes.  Remove skin, stem and seeds.  Place lentils into a small pot with vegetable stock and orange juice.  Bring to a boil and cook for 18 minutes or as specified on packaging. Drain lentils, reserve liquid and cool to at least room temperature.  Place pepper and lentils into a food processor and purée until smooth.  Add reserved, cooled stock to adjust consistency.  Serve with your child's favorite vegetable or other snack items. This tapenade may also be used as a condiment for a healthy sandwich.

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FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca
Ingredients:
2 chops Pork, 4 oz each
2 tbsp Oil
2 cups Baby Peppers, cored and halved
1 cup Cherry or Grape Tomatoes, halved
2 cloves Garlic, crushed
2 tbsp Olives, chopped
2 tsp Capers
2 tsp Basil, chopped
2 tsp Parsley, torn
Salt, Pepper to Taste

Method of Preparation:
Season pork chops with salt and pepper or any other desired seasoning.  Pan grill in hot oven for about 10 minutes until medium done. In a large hot pan, add the oil, then peppers and let cook for a minute; add tomatoes, garlic, olives, basil and parsley. Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.  Cook for 10 minutes over medium low heat. Serve under Pork Chops.

Hummus & Hash

CHILDREN’S RECIPE: Roasted Red Bell Hummus
Ingredients:
1 Red Bell Pepper, roasted and sliced
2 cups Chick Peas
½ cup Vegetable Stock
3 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 loaf of Pita Bread
1 tsp Salt

Method of Preparation:
Pour chickpeas into a blender. Add vegetable stock and roasted bell peppers to the blender. Blend on high. Pour extra virgin olive oil and lemon juice to the blender and blend on low. Cut up the pita and plate.

To make Roasted Peppers, place pepper on gas burner set on high, once skin is charred, place in container sealed with plastic wrap to steam. Peel off skin.

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FAMILY RECIPE: Ham and Roasted Red Pepper Hash
Ingredients:
2 Potatoes, crispy; boiled, chopped and pan fried
½ cup Ham, chopped
2 Red Bell Peppers, roasted
¼ cup White Onion, chopped
2 small Carrots, blanched and sliced
½ cup White Button Mushrooms, roasted
¼ cup Cauliflower, roasted
2 tbsp Lemon Juice
1 tsp Sherry Vinegar
Fresh Herbs to taste

Method of Preparation:
To blanch carrots, add to cold salted water, bring to simmer, strain and let sit at room temperature. This will keep your root vegetables from overcooking and losing nutrients. Boil, chop and pan fry potatoes. Then add ham and white onion to the crispy potatoes. Add carrots and let cook. Add roasted white button mushrooms, roasted cauliflower and roasted red bell peppers to the pan. Pour lemon juice and sherry vinegar and fresh herbs to the pan.