Sweet Corn Risotto
Makes 4 servings
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6 cups gluten free chicken broth
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3 Tablespoons butter
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2 cups sweet corn kernels, ~3 small ears
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2 large leeks, white and light green parts only, sliced in half
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then into thin half moons
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2 cloves garlic, minced
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salt and pepper
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1 Tablespoon extra virgin olive oil
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1 large shallot or 1/2 small onion, chopped
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1-1/2 cups arborio rice, Lundberg recommended
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1/2 cup dry white wine
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1/2 cup freshly grated parmesan cheese
Instructions
Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm and place a lid on top.
Meanwhile, melt 2 Tablespoons butter in a large skillet over medium heat then add sweet corn, leeks, and garlic, season with salt and pepper, and then saute until leeks are tender, 10 minutes. Remove mixture to a bowl then set aside.
Melt remaining Tablespoon butter in extra virgin olive oil in the skillet then add the shallots and saute until starting to turn tender, 2 minutes. Add rice then stir for one minute. Add wine then stir until nearly absorbed by the rice. Add two ladlefuls of chicken broth then stir constantly (not too fast, not too slow) until nearly absorbed then add another two ladlefuls and stir, etc until rice is creamy and al dente, 25-30 minutes (may not use all 6 cups of chicken broth.)
Remove skillet from heat then stir in parmesan cheese and corn and leek mixture. Season with salt and pepper to taste then serve.
Recipe from Iowa Girl Eats
Spanish Garlic Cauliflower Crumbs
Makes 4 servings
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1 head cauliflower 1.5 lbs / 675 grams
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6 tbsp extra virgin olive oil 90 ml
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6 cloves garlic (roughly chopped)
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1 1/2 tsp sweet smoked Spanish paprika 4 grams
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4 cage-free organic eggs
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sea salt & black pepper
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chopped parsley for garnish
Instructions
Remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces, cut off the florets from each piece, making sure to cut the bigger ones into smaller ones, that way they´re all similar in size, add the florets into a colander and rinse under water, then add over a dishcloth and pat dry
In batches, add the florets into a food processor and pulse for a few seconds or until you end up with small chunks, you don’t wan’t to over chop the cauliflower, otherwise it will lose its texture
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
After a couple of minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the paprika, quickly mix together, then add in the chopped cauliflower and season with sea salt & black pepper, mix together, then mix every 2 minutes so it all evenly sautes
In the meantime, heat a separate fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
Once the oil is nice and hot, start frying up the eggs, you can fry them in any style you like, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan
After cooking the cauliflower for 10 to 12 minutes and it’s lighty sauteed, remove the pan from the heat
Transfer the cauliflower crumbs into serving dishes, top each one off with a fried egg, season the eggs with a kiss of sea salt & black pepper and garnish with chopped parsley, enjoy!
Recipe from Spain on a Fork
Baked Parmesan Tomatoes
Makes 5 servings
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3-4 roma tomatoes (cut into 3 slices each)
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½ cup Parmesan cheese (grated)
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1 teaspoon oregano (dried)
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¼ teaspoon salt (or to taste)
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¼ teaspoon pepper (or to taste)
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1 tablespoon olive oil (for drizzling over the top)
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parsley ( chopped, for garnish)
Instructions
Preheat oven to 400°F. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper.
Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
Garnish and serve: Garnish with parsley and serve.
Recipe from Jo Cooks