Tre Formaggio Arancini (Three Cheese Rice Balls)

Arancini

This recipe may seem a little labour intensive, but trust me, the end result is worth it!! Of course, it’s always easier if you just happen to have left over risotto sitting around your kitchen :). For those of us that don’t though, you’ll find this a very easy recipe as it does not involve the time consuming process that a regular risotto does. Buon appetito!

Ingredients:

2 ½ cups low-sodium vegetable broth
½ cup dry white wine
¼ teaspoon kosher salt
1 cup arborio rice
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, crushed
2 tablespoons pine nuts, toasted
½ cup shredded mozzarella cheese (2 ounces)
½ cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
½ cup grated parmesan cheese
1 ½ cups breadcrumbs, divided
vegetable oil, for frying

Directions:

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, garlic and onion, and then reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely (if you’re in a hurry, try sticking the sheet in the fridge or freezer!). Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside. Beat the eggs in a large bowl, then stir in the cooled rice mixture, the parmesan and ⅔ cup of the breadcrumbs. Shape the mixture into sixteen 1 ½ -inch balls. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the centre of each rice ball, and insert 2 teaspoons of the cheese mixture, then pinch the rice around the filling to seal. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying). Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Enjoy hot with marinara sauce or plain!

Moroccan Spicy Lentil Soup

Spicy Lentil Soup

The recipe for this soup was passed around the office with rave reviews! It was originally published in the Toronto Star many moons ago, but has since become a staple in many of the houses of my co-workers. When they heard I was doing a Moroccan Week, it became a no brainer that I include this recipe! I hope you all enjoy!

Ingredients:

2 tablespoons olive oil
2 onions minced
1 clove garlic minced
2 teaspoons minced fresh ginger
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
1 cinnamon stick, about 2-3 inches in length
1 cup dried red lentils
5-6 cups vegetable or chicken broth
796ml can diced tomatoes
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
540ml can chick peas, rinsed and drained
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:

In a large pot, heat oil over a medium-high heat. Add onions, garlic and ginger. Cook, stirring every 3-5 minutes, until the onion has softened, but has not browned. Stir in the paprika, turmeric, cayenne and cinnamon. Cook, stirring constantly for 1 minute. Stir in the lentils, and mix until they are well coated. Stir in 5 cups of stock, tomatoes, salt, pepper and the bay leaf. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low and let simmer, covered, for 30-40 minutes. Add the remaining cup of stock and stir in the chickpeas, parsley and lemon juice. Simmer uncovered for a minute or so. Discard the bay leaf and cinnamon stick. Adjust the flavour as desired, adding more salt, pepper or lemon, then serve hot. Enjoy!

Best Minestrone Soup

Minestrone

Ingredients:

3 tablespoons olive oil
4 cloves garlic, chopped
2 onions, diced
2 cups chopped celery
5 carrots, sliced in ¼” rounds
6 cups vegetable broth
1 796ml can diced tomatoes, with liquid
1 769ml can crushed tomatoes
1 540ml canned kidney beans, drained
1 540ml can green beans, drained
2 cups baby spinach, rinsed and checked*
2 zucchinis, quartered and sliced
2 yellow squash, quartered and sliced
1 teaspoon dried oregano
1 tablespoons dried basil
salt and pepper to taste
¾ cup pasta, seashell or ditalini, or your favourite shape
2 tablespoons grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes. Add broth, diced and crushed tomatoes and bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. If the soup is too thick, or you would like more broth, you can add additional vegetable broth or water.

Fill a medium saucepan with water and add a heaping teaspoon of salt. You can omit the salt if you’re watching your sodium, but this is really your only chance to flavour the pasta itself. You could also add a teaspoon of bouillon to the water instead of salt. Bring the water to a boil. Add pasta and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

* To learn how to check spinach, click here.