Posts Tagged ‘recipe’
Tags: easy, food, Montreal, muffins, recipe
Tags: food, italian, recipe, rice, stuffed, tomatoes, vegetarian
12 large, ripe but firm tomatoes
2 tbspn sugar
1/2 cup extra virgin olive oil, plus more for drizzling
1 yellow onion, chopped
1 cup rice
1 1/2 cups water
3 cloves garlic, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh basil leaves, finely shredded
Freshly ground black pepper
Cut a 1/2-inch slice off the top of each tomato and reserve the caps. Using a small spoon, scoop out the pulp and juice from each tomato, leaving a shell about 1/2 inch thick. Chop the pulp and aside with the juices. Sprinkle the cavity of each tomato with a little salt and with the sugar. Set aside.
Preaheat the oven to 375F. Oil a baking dish just large enough to hold all the tomatoes in a single layer.
In a large sauté pan, heat 1/4 cup of olive oil over medium heat. Add the onion and sauté until softened, about 8 minutes. Add the rice and sautéfor 2 minutes longer. Add 1 cup of the water and simmer, uncovered, until the water is absorbed, about 10 minutes. Remove from the heat and fold in the reserved tomato pulp and juices, the garlic, parsley, basil, and the remaining 1/4 cup olive oil. Season with salt and pepper.
Spoon the rice mixture into the tomatoes, dividing it evenly and filling each tomato about three fourth full ( the rice will expand ). Place the tomatoes in the prepared dish. Cover with the reserved tomato tops. Pour the remaining 1/2 cup water into the dish, and drizzle the tomatoes with olive oil. Cover the dish with aluminum foil.
Bake the tomatoes for about 30 minutes. Uncover the dish and continue to bake until the rice kernels are puffed and fully tender, about 30 minutes longer.
Remove from the oven and, if desired, drizzle with more olive oil, then let cool. Serve the tomatoes at room temperature.
Courtesy of Joyce G.
Tags: food, Italian food, polenta, recipe, recipes
To make a basic polenta you need 4 cups of water for each cup of cornmeal and salt. Bring the salted water to a boil and add the cornmeal in a thin stream while stirring constantly to prevent lumps. Once all the cornmeal is in the pan, reduce the heat to low and continue stirring every 5 minutes until the polenta is cooked, 20 to 30 minutes.
As per Joyce Goldstein,” whisking together the cold water, salt and cornmeal, bringing it to a gradual boil over medium heat, and then whisking from time to time as it cooks, is foolproof, producing lump-free polenta. As soon as it boils, reduce the heat to low and simmer it, stirring often, until the polenta is creamy, rather than grainy, on the tongue.”
By mixing together the following :
2 cups of warm water (make it hot rather than warm, about 50 degrees Celcius)
2 tea spoons of salt
2 tea spoons of yeast ( use the quick rise yeast, I love Fleischmann)
4 cups of flour
Mix all these, cover it with plastic wrap and leave it to rise for a few hours at room temperature.
Pre-heat the oven at 420 F and bake the bread for about 35-40 minutes, depending on how thick it is.
Tags: food, Italian food, recipe, recipes, vegan, vegetarian
8 cups mixed vegetable florets (broccoli, cauliflower, green peppers, red peppers)
2 cans diced tomatoes
1 teaspoon minced fresh garlic
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
200g freshly grated mozzarella cheese
1 1/2 tablespoon Magic Seasoning
Preheat the oven to 350°.Combine the vegetable florets, the peppers, tomatoes, garlic, Magic Seasoning, Parmesan cheese, and sugar in a large bowl and toss to mix thoroughly. Transfer to an 8×8 inch baking pan, sprinkle with Mozzarella cheese and bake for 40-45 minutes.
Tags: filo, food, Pastry, recipe, recipes, Uncategorized