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.

Flatbread & Shrimp

CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

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FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.

Pasta & Red Daal

CHILDREN’S RECIPE: Lentil Pasta with Brown Lentils, Peas and Tomato
Ingredients:
1 tbsp Butter
½ cup Plum Tomatoes. diced
½ cup Peas
1 cup Brown Lentils, boiled and strained
Salt, Pepper to taste
½ lb Lentil Pasta, cooked
¼ cup Vegetable Broth
1 tbsp Parmesan Cheese, grated

Method of Preparation:
Sauté tomatoes, peas and lentils with butter. Season with salt and pepper. Add pasta and vegetable broth. Stir, add parmesan cheese and allow to heat through. Serve and garnish with parmesan cheese.

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FAMILY RECIPE: Red Lentil Daal with Lentil Crackers
Ingredients:
2 tbsp Coconut Oil
1 small Onion, thinly sliced
2 cloves Garlic, thinly sliced
1 Red Chili, minced
1 tbsp, Ginger, minced
1 tbsp Cilantro Stems, chopped
1 ½ cups Red Lentils
1 tsp Garam Masala
2 cups Coconut Milk
2 cups Vegetable Broth
Salt, Pepper to taste
Cilantro Leaves to garnish
Lentil Crackers to garnish

Method of Preparation:
Sauté onion, garlic, chili and spices in coconut oil for a minute or two until fragrant and softened. Add Lentils, coat with spice mixture. Add coconut milk and vegetable broth. Cover and cook until tender for about 15 minutes. Serve garnished with onions or sliced chilis, cilantro leaves and lentil crackers.

Soup & Risotto

CHILDREN’S RECIPE: Roasted Tomato Soup and Grilled Cheese
Roasted Tomatoes:
Ingredients:
6 Tomatoes, sliced
2 sprigs Thyme
3 cloves Garlic, chopped
Salt, Pepper to taste

Method of Preparation:
Season tomatoes with thyme, garlic, salt and pepper in olive oil, cook in oven at 350F for 10 minutes.

Roasted Tomato Soup and Grilled Cheese:
Ingredients:
8 small Buns, sliced
4 oz Butter
8 slices Gruyere Cheese
Roasted Tomatoes
¼ cup Water

Method of Preparation:
Butter the buns and toast in pan over low heat. Remove from heat, form sandwiches with the cheese and put back in pan to melt cheese. Add water to roasted tomato and puree into a soup. Put the soup in a cup and serve with the grilled cheese on the side.

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FAMILY RECIPE: Roasted Tomato Lobster Risotto
Ingredients:
2 Lobster Tails, blanched and chopped
2 tbsp Sea Salt
4 cups Water
2 cups Rice; Vialone Nano or any risotto variety
½ cup White Wine
½ cup Olive Oil
½ cup Onion, chopped
1 tbsp Garlic, chopped
1 cup Chicken Stock or Water
2 Roasted Tomatoes, chopped, from children’s recipe
1 cup Parmesan Cheese
1 tsp Rosemary, chopped

Method of Preparation:
Blanch lobster tails in salted water. To blanch rice, bring to a simmer in white wine and hot stock from lobsters, optional; cover and let sit.  Heat olive oil in pot, add onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Add water, Roasted Tomatoes and lobster to rice. Add cheese and rosemary, stir and serve.