Adventures of a Gluten-Free Foodie

Pumpkin risotto cakes with Chive remoulade October 25, 2010

Filed under: recipes — hk imagery @ 2:09 pm
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pumpkin risotto cakes

I hope you have leftovers from the pumpkin risotto I posted in my last entry!  If not, any leftover risotto will work. I purposely make extra risotto every time (pumpkin or otherwise), so that I can make these luscious cakes that my whole family devours. Pumpkin risotto, especially, lends it self nicely to cakes because its natural sugars caramelize easily, searing the outside of the cakes perfectly and still leaving the inside moist.

I have seen a lot of recipes that call for breading and using egg to form cakes or balls. Until recently, I didn’t understand this, because risotto has a natural glui-ness (I would have said glutinous, but I wouldn’t want to throw anyone off!) to it that makes for easy patty formation without adding the unnecessary extra ingredients. Plus, breading the patties would obviously require a suitable gluten-free bread substitute, not to mention extra labor. Well I just learned from mamajon over at My Toddler’s Lunchbox that there is such a thing called supplì in Italy that her Aunt enjoyed often while living there for 15 years. I had never heard of it, but upon googling it, it turns out its a breaded and egged rice (risotto) ball. This is what I think a lot of people have been calling risotto cakes/balls on their blogs. This is not the same thing.

Risotto cakes could not be easier to make, nor could they (in my opinion) taste better! You can serve these cakes as side dishes to your favorite roast. Or you could make small versions of the cakes and serve them as an appetizer with a remoulade at your next cocktail party. I hope you enjoy them!

Pumpkin Risotto Cakes

Ingredients

1 teaspoon olive oil

1 pat of butter

Leftover (chilled) pumpkin risotto

Directions

Form leftover, chilled risotto into patties. Heat a non-stick pan over medium. Add oil and butter. When butter is melted, add the cakes and fry until golden brown, about 3 to 5 minutes on each side. Serve as is, or if making as an appetizer, serve with Chive remoulade.

(See!  What could be easier?)

Servings:  Well it depends on how much risotto you have leftover. If you use the entire risotto recipe for cakes, you could probably get 12 to 15 2-inch cakes, or 30 1-inch cakes, if making them for appetizers.

 

Chive remoulade

Ingredients

3/4 cup greek yogurt

1/4 cup mayonnaise

1/8 cup mustard

8 tsp lemon juice

3 tbsp chives

1/4 tsp garlic powder

pinch of salt

Directions

Stir all ingredients together, except chives, until well combined. Fold in the chives. Dollop remoulade on or next to risotto cakes.

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This recipe is also being submitted to the Gluten-free Homemaker‘s Wednesday recipe carnival.

 

Pumpkin risotto October 16, 2010

Filed under: recipes — hk imagery @ 2:16 pm
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pumpkin risotto

What should you do with the leftover innards of your jack o’ lanterns?  Make pumpkin risotto!  If you aren’t carving pumpkins this year, you can use canned pumpkin and it will still turn out great. This is only a slight variation on the basic sweet pea and parmesan risotto that I posted a few weeks ago. But the pumpkin adds such deep color and flavor that it is an entirely different meal altogether, and a great way to enjoy pumpkin season. Also, leftover pumpkin risotto makes the best risotto cakes ever, which I will post a recipe for next.

Ingredients

2 tablespoons olive oil

1 yellow onion, chopped

2 cloves garlic

1 cup Arborio rice

1 cup dry white wine

2 cups chicken broth

1 1/2 cups cooked, puréed pumpkin (or canned pumpkin)

1/2 cup Parmesan

2 teaspoons chopped fresh oregano

1 teaspoon nutmeg

pinch of salt

fresh ground pepper to taste

Directions

In a small pot, bring chicken broth to a boil, then turn heat to low and let simmer. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the onion and cook until soft. Add the garlic and cook for another minute. Add the rice and stir until coated. Add the wine, nutmeg, salt and pepper. Cook stirring occasionally, until the rice has absorbed all the wine. Add 3/4 cup of the simmering broth to the rice. Cook stirring occasionally until all the broth has been absorbed. Add another 3/4 cup of the simmering broth, and repeat the process, 3/4 cup at a time, waiting until all the liquid is absorbed before adding the next addition. With the last batch of liquid stir in the pumpkin and continue to stir occasionally until this last batch of liquid has been absorbed. Stir in parmesan and oregano.

Servings: 4

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This recipe is also being submitted to the Gluten-free Homemaker’s Wednesday Recipe Carnival.

 

Jamaican rice and ‘peas’ October 5, 2010

Filed under: recipes — hk imagery @ 11:12 am
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Jamaican rice and peas

This is a follow up from last week’s Jamaican jerk chicken with cucumber mango relish recipe. They call beans ‘peas’ in Jamaica, so this is simply a Carribean rice and beans recipe. Incidentally, they also call avocados ‘pears’ in Jamaica. So cute! :)

Even though Scotch bonnet is the traditional pepper used in Jamaican cooking, I used a jalapeño because they are much easier to find here in Houston. Plus the jerk marinade is hot enough on its own, that I don’t miss the extra heat in the rice and peas (see the post about the difference in heat between a jalapeño and a Scotch bonnet). Adding coconut milk to the rice rounds out the heat of the jalapeño nicely.

Take caution when cutting any hot pepper. The oils can quickly spread and the next thing you know, you have accidentally scratched your eye or something and then you can only wait for your body to work the heat out of your system.  Trust me, I know from experience! Some people use latex gloves when cutting hot peppers. I can’t stand losing the tactile sense, and it seems like extra work just for one pepper. When I do my Thai green curry paste, I should probably consider it, but for one pepper… I have found actually that citric acid washes away the oil perfectly, so just keep some fresh lime or lemon handy and squeeze it on your fingertips after you have sliced the pepper.  Rinse it all away before you scratch your eye or lick your fingers.

I hope you enjoy it!

Ingredients

1 15 oz. can of red kidney beans, drained

1 cup long grain rice

1/2 cup coconut milk (unsweetened)

1 Tablespoon olive oil

3 cloves of garlic, diced

3 green onions, sliced

1 jalapeno pepper, diced

1 teaspoon fresh thyme

unsweetened shredded coconut (optional)

Directions

Heat oil over medium heat. Sauté peppers until translucent. Add garlic and green onion and sauté another 30 seconds. Add rice and stir until coated. Add two cups of water, kidney beans, thyme, and coconut milk, and increase heat to high. When the liquid comes to a boil, reduce the heat to low and simmer  until the rice is cooked through and most of the liquid is absorbed. Garnish with shredded coconut.

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This recipe is also being submitted to the Gluten-Free Homemaker’s GF Wednesdays recipe carnival.

 

 
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