Recipes Archives - Page 29 of 69 - Recipes At My Table

Turkey, Zucchini and Carrot Meatballs

I am always looking to add the goodness of vegetables into traditional dishes. Turkey, Zucchini and Carrot Meatballs allows me to sneak in some zucchini and carrots into a flavourful meatball. These can be immersed in a red sauce or baked as a sweet and sour dish. I also love them in soup.

Using turkey or chicken is a great way to watch your red meat intake. Adding vegetables is always a great way to ensure that your family stays healthy. Sometimes children won’t eat zucchini and carrots as a side, but when hidden in a meatball and drizzled with sauce, you have a hit. Today I made these to freeze for my daughter-in-law in Ottawa. This recipe freezes well and I take out as many as I need for soups, pastas or sub sandwiches.

Another turkey meatball favourite from my collection https://recipesatmytable.com/drunken-turkey-meatballs/

Ingredients

1 lb ground turkey
1 each of a medium carrot and zucchini ( grated )
2 cloves garlic (minced)
1 cup breadcrumbs
1/2 cup grated parmesan
2 eggs
1 tbsp minced parsley
1 tsp salt
1/2 tsp black pepper

The Process

Place all your ingredients in a bowl. I used a food processor to grate my zucchini and carrots.

Sometimes in meatballs milk or water is used, but the moisture from the zucchini and carrots add enough moisture in this recipe.

I used a small scoop to make 24 meatballs. Place them over parchment paper and spritz them with a little canola oil. Put them into a 375 F oven for 15 minutes.

Out of the oven and ready for freezer .

Here I used them with tomato sauce.

My favourite is to use them in soup. YUM!!

August 27, 2020

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Refrigerator Corn Relish

In the summer, I always have an abundance of corn. Refrigerator Corn Relish is easy to make and freshness up any meat dish. Its sweet and sour taste enhances a good grill. In the winter, I often make it with frozen corn. You can add roasted red peppers to it or some red pepper chilli flakes for heat. As I always say, make it your own.

Growing up we didn’t eat a lot of corn. My father didn’t like it. In Italy it was generally a food fed to pigs. It is ground for polenta. For some reason corn on the cob was considered peasant food and city folk would definitely not eat it. In fact Italians didn’t know how to cook it. I remember my nonna putting a pot of corn to coil right after lunch to eat for supper. They believed that uncooked corn would give you a bad stomach ache. Even when I visit Italy today you don’t see corn on the cob. You might see some kernels in salads. Sometimes you might see it in the grocery stores ready to eat and it may be sold on some beaches.

Relish in cooking usually was made from leftovers. Mostly they were preserves for the winter months; they were special and treasured. Used more as a condiment, a relish enhances a meal and adds flavour. A relish requires some type of acid, which is usually vinegar. You can make a relish from many vegetables. The relish you use on your hamburgers and hotdogs is thought to be a version of an Indian Chutney recipe.

Leftover corn is also great in my https://recipesatmytable.com/roasted-tomato-and-corn-soup/

Ingredients

1/4 tsp ground cumin
3 tbsp apple cider vinegar
2 large ears of corn
1 large tomato juiced and seeded
2 tbsp chopped onion
2 tbsp prepared green relish
1 tbsp chopped celery leaves
salt and pepper
1/2 tsp red pepper chilli flakes (optional)

Process

I roasted the corn and then removed it from the cob. If you have never done this before try this https://www.youtube.com/watch?v=YOJrREMXBYo

Core, seed and chop your tomato. Finely chop your onion.

Add the green relish, onions, tomato, salt and pepper into the bowl and mix.

Meanwhile toast the ground cumin in a pot before adding the apple cider vinegar and sugar to the pot.

Place the diced celery leaves over the other ingredients, pour the vinegar mixture over all and toss. Refrigerate and serve with your favourite dishes.

This will keep in your refrigerator for up to a week. You can also double the batch. tonight we served it with barbecued pork chops.

August 13, 2020

Rice Pudding

In Italian we call it “budino di riso.” Rice Pudding is a dessert made all over the world and it varies according to the ingredients. I have made it with many types of fruit and what distinguishes our version is the fresh orange citrus or lemon peel added. Mine has some spices typical in Sicilian cooking. Some Italians add eggs to theirs. I like to slow cook it with milk on the stove. It’s easy and everyone loves it.

This favourite of so many countries is versatile. Some people eat it for breakfast. I like it as a snack. Sometimes I have had it for lunch in the summer with extra fresh fruit. As I often say, make it your own. Play with your food. Rice Pudding will go a long way with your family or your friends. Today I served it with fresh blueberries. The rice was cold and easy to scoop into pretty little bundles. Enjoy!!

For more information on the origin of this dish http://www.missfoodwise.com/2016/04/the-rise-of-rice-pudding-history.html/

Ingredients for Rice Pudding

2 cups 2% or whole milk
1/2 cup arborio rice
1/3 cup raising or any dried fruit
1/8 tsp cardamon
1/2 tsp cinnamon
2 tbsp maple syrup ( you may substitute any sweetener here)
1 tbsp butter
zest of half a lemon

Process

Start with a few simple ingredients.

Use arborio rice because it has more starch and thickens the pudding.

Pour the milk into a saucepan and bring to a boil. Add in the rice and raisins. Cover with a lid and turn the heat onto low. .

Continue cooking for 40 minutes stirring occasionally.

Turn the heat off and add the cinnamon, cardamon, maple syrup and butter.

Brighten it up with some lemon zest.

Put into a bowl or individual cups and zest the lemon over the pudding.

Get creative! I used an ice cream scoop and added blueberries.

Use different glasses to dress it up for company or your family!!

August 11, 2020

Peach Pie

I love peaches and what better way to enjoy them than in a pie. I have some canned peaches that won’t go to waste. Peach Pie will make a nice afternoon break from writing for the blog. For the crust I use my no fail pie crust.

As time goes by, I get more comfortable with pie dough and I experiment with different flavours and textures. Sometimes I make and throw things out and other times I write the recipes for you because they work out. My nonna Emilia canned peaches in the summer and we used them throughout the year. We canned most fruits and of course anything that came out of the garden. Once we got a freezer, then we froze vegetables.

Canning was a fun process. The women rotated from house to house and everyone helped each other. It was the Italian assembly line. As I grew older one of my favourites was the canned cherries because they sat in liqueur. Today we have many choices at the supermarket; however, living in the sun parlous of Ontario I am privy to some of the best fruits and vegetables in the country. Want to can your own peaches? Try this: http://pickyourown.org/peachescanning.htm

I also like to use peaches or apricots in savoury dishes and this is one of my favourites: https://recipesatmytable.com/pork-lovers-heaven/

Ingredients

The crust

2 cups flour
1/2 tsp salt
3 tbsp cold butter
3 tbsp cold tender flake lard
1 egg
3 tbsp ice cold water
1 tsp white vinegar

The filling

canned peaches
1/2cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
1 tsp vanilla extract
1/2 cup flour
1 12/ tbsp vutter
1 tbsp egg white( to wash pie)

Process

This pie dough comes together easily. Put the flour and salt into a food processor and pulse. Next slice in the lard and butter and pulse until dough looks like peas. Whisk together the egg, cold eater and white vinegar and pour into the food processor. Pulse until dough comes together. Gather it on your kitchen counter and slice off 1/3.

This is a beautiful silky pie dough. No breakage here.

In a large bowl, I place the canned peaches, sugar, cinnamon, nutmeg, cardamon and lemon juice.

Next I stir in the flour and the vanilla extract.

I cut the butter into small cubes and stir this all together.

Pour it all into the pie crust.

Roll out the other 1/3 of the dough to make the top.

I fold over the edges, crimp it and then white wash it and try to get creative. LOL Place in a 420 F oven for 15 minutes and then lower the temperature to 350 F for another 40 minutes.

All done and cooling.

Look at how flaky and delicious it looks. We served it with ice-cream while it was warm.

August 6, 2020