Cremini Mushroom and Wild Rice Arancini Balls with Homemade Chimichurri Sauce

 

Alice Choo-Shee-Nam—Living In Durham Community Blog
 

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INGREDIENTS:

2 Cups of Wild Rice
2 Shallots (Finely chopped)
2 Cups of Chicken Stock (low Sodium) Or 2 Cans
2 Cups of Boiling water
2 TBSP of Grapeseed Oil
1/2 Cup of Finely Chopped Cremini Mushroom
1/4 Cup of Shaved Parmesan Cheese ( I used Silanos)
1 TBSP of All-Purpose Seasoning
1/4 Cup of freshly chopped parsley
1/4 Cup of freshly chopped shallots
3 cloves of crushed garlic
1 medium onion chopped
1 Tsp. ground black pepper
3/4 Cup of all-purpose flour
3 Eggs, beaten
2 1/2 Cups of Cornflake Crumbs
1/2 Cup of Vegetable Oil for frying

COOKING METHOD

Wash your wild rice and let the water run clear. Place your cremini mushroom, boiling water and chicken stock in a heatproof bowl or even a small pot and place a lid on it and set it aside to steam. Heat a large skillet with your Vegetable oil then add your parsley, shallots, garlic, and onion and sauté for about 4 minutes on medium heat.  Add your wild rice and cremini mushroom liquid. After your rice have been cooking for about 10 minutes check for the level of moisture. You will notice that you will need to add more liquid to the skillet as the rice absorbs the liquid. Just keep adding at least a 1/2 of cup or more to keep the rice cooking.

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At about 25 minutes into cooking the rice add your all-purpose seasoning,  and black pepper. Keeping adding your liquid a 1/2 cup or 3/4 cup at time only when you notice all the liquid have been absorb. Make sure to be stirring frequently with a wooden spoon or fork so your rice doesn’t burn. Please note: When cooking with wild rice the cooking time will run a good 30-35 minutes to cook. You want your rice to be firm after cooking but not so hard that it feels grainy in your mouth—just soft but firm. Once cooked take it off the heat. Then add your 1/4 cup of shave Parmesan cheese. Stir to combine. Spoon into a shallow baking pan and place in your fridge for 20 minutes to cool so that it will be easy to roll into balls when you are ready.

Using a large ice cream scoop, shape your rice mixture in to large round balls about 9 rice balls. Roll your rice balls in the beaten egg, then in your cornflakes crumbs and coat your rice balls well with the cornflakes crumbs. Why? This will help keep it firm and once cooked they will be crispy on the outside and moist on the inside.

Using a large frying pan or saucepan pour your 1/2 cup of vegetable oil in the pan and fry your rice balls 3 of them at a time, that way you don’t crowd your pan. Cook them on medium heat nice and slow so they are golden brown and not burnt. Cook each arancini ball for about 3 minutes on each side. Take them out the pan and let them cool down. Serve with your homemade Chimichurri sauce.

CHIMICHURRI SAUCE

1 TBSP crushed Garlic
1/2 Cup of freshly chopped Parsley
1/4 Cup of Oil
3 TBSP of Red Wine Vinegar
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 Cup freshly chopped Cilantro
1TBSP Crushed Red Pepper/ Sweet Pepper

Mix all these in a bowl and stir well. Makes 3/4 Cup

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Recipe Created On August 27, 2016
A Favourite among the kids because it’s a nice finger food.

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Budget Friendly Picnic Recipes for the Summer |Part Three-Dessert|Strawberry And Cherry Pavlova

 

Alice Choo-Shee-Nam—Living In Durham Community Blog

Strawberry and Cherry Pavlova with Cherry Sauce

Pavlova without Fresh Mint (Optional)

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I JUST WANT TO EAT THIS

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YUM!

My son and I shared this one

 

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CHERRY PAVLOVA

Fresh Cherries purchased from Fenton and Stapleton Farms in Port Hope Ontario. I was told this was last of it for July 29, 2016

 

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MAKING THE MERINGUE



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8 egg whites or approximately 1 3/4 Cup of Liquid Egg Whites

One box of “Free Run Egg Whites” at the Supermarket $4.99

1/2 Tsp. Cream of Tartar

1 1/2 cups of Sugar

1 Tsp. Lemon Juice

2 1/2 TBSP. Cornstarch

A pinch of salt

1 Tsp. of white Vinegar

1 Basket of Strawberries ( At No Frills Supermarket $2.00)

2 Cups of Sliced Strawberries and 2 Cups of Cherries (Use what is in Season)

 

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Before you are ready to bake your Pavlova’s cut and place your parchment paper on a sheet pan. Use a pencil to draw the approximate round shapes you want. For me I just used one of the Kids Cups to make the circle or you can use a “Cookie Cutter.” A Cookie Cutter will give a more exact size. Example, 4 Inch or 6 Inch circles. I didn’t need to be super exact so I just use that cup you see below. 

Important: Allow your Egg whites to remain at room temperature for (25-30 minutes) This helps to get some of that excess water out as well as create more volume for your beaten egg whites. Set a timer to remind you. I usually use my phone. You can use what you like.

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I drew 6 circles on the Parchment paper then turn it over now we are ready.

FOR YOUR MERINGUE: DIRECTIONS

Place your egg whites in the mixing bowl with your cream of tartar and a pinch of salt. Whisk on your highest speed for about 10 minutes this is what it will look like after 10 minutes.

It starts to take on this glossy appearance after you start adding the Sugar.

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Then slowly add 2 TBSP of Sugar at a time. Still continuing to beat at a HIGH SPEED until stiff peaks form and your meringue no longer feels gritty to the touch. Another 10-15 minutes.
Add your lemon juice, and 1 Tsp. White Vinegar and then add your 2 1/2 TBSP of Cornstarch to the Meringue. Beat for less than a minute just to incorporate the Cornstarch.

Then taking a spoon or a Ice cream Scoop place Meringue mixture unto your pre-drawn parchment paper. Fitted for a 13 x 9 Inch Baking Tray. I used two baking Trays. This gave me 12 Meringues. No, I won’t be eating them all! However, I can keep the rest in a Airtight jar for several weeks without them going stale. The circles act as your little guide, just so you don’t make them really big. Just like the example shown below enough to fill your circles.


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These can be baked up to two days ahead of your PICNIC or other special Occasion.

Don’t forget your egg whites will cost you less than $4.00!!! That is Budget Friendly.

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NOW, YOU ARE READY TO PLACE THEM IN  THE OVEN!

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Place your meringues in the oven to bake in your already Preheated 250 degree F oven for 1 1/2 hour. After 35 minutes assuming you have two baking trays with 12 Meringues on the trays. Take the bottom tray closest to the Heat and move it up the top. Take the Top tray and move it to the bottom. That way you know they both are baked at the right consistent temperature. In short Flip the Trays!

BAKED!

I know, your going to be as excited as I am to decorate them and add your own personal twist. If I had time I would have done a “Salted Caramel” version. Well, next time.

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Don’t worry about those tiny little cracks it means they are ready. It also means they will store longer and last for weeks in a airtight container.

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Once you are ready to eat and serve them they will be light and airy and melts in your mouth.

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Creating your Cherry Sauce

Okay my little Basket of Cherries cost me $6.00 at Fenton’s Farm in Port Hope.

I didn’t want to use them all out because my Son love them so much. So, I literally counted the Cherries. I used only 20 cherries for the Cherry Sauce. So, here is the Recipe. Short and Sweet.

20 Farm Picked Cherries

1/2 of Sugar

1 1/2 cups of water

1 TSP. Vanilla Extract

Please note: These Cherries comes with seeds so while they are cooking just use a hand-held Masher to mash the cherries then remove the seeds with a spoon. Cook your syrup on low heat for about 15 minutes watching carefully so it doesn’t burn. Then turn of stove. Take it off the heat to cool down the Syrup should not be Caramel thick. It should run off or slide off your spoon even when cool. If you feel it is too thick just add a bit of water and warm it up on the stove again.

For your Whip Cream Topping

1 box of of Whipping Cream 473 ml  ($4.99)

I usually place my boxed whip cream in the freezer for at least 20 minutes prior before using it. Why? It makes for a better whip cream the colder it is.

You don’t have to use all your whip cream depending on how many servings. If your just serving 4-6 people just use 3/4 of the box.

Pour your whip cream in the mixer and mix on high for about 7 minutes. Then add 2TBSP of sugar and beat for another 3-4 minutes then it is ready to be used.

I then added 1 Tsp. of the Cherry sauce to the whip cream and place it on the Meringue then I topped with Strawberries and Cherries respectively and then drizzled the Cherry Sauce over the fruits as seen below. The Cherry skin that was left in pan from the Cherry sauce is delicious to eat so don’t throw it out. Use it on your Pavlova.

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Both the Strawberry and the Cherry Pavlova was so out of this world delicious but my top pick would be the Strawberry.

Don’t forget because it’s Summer the Farms and the Supermarkets can’t keep the fruits for long so fruits like Strawberries, Cherries or Blueberries ripe fast and you will usually get these on SALE.

BASKET OF STRAWBERRIES $2.00!

BASKET OF FARM PICKED CHERRIES $6.00!

 

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Photos taken by Alice Choo-Shee-Nam—Living In Durham Community Blog

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Budget Friendly Picnic Recipes for the Summer|Part One |Garden Vegetable Bundt Bread

 

Alice Choo-Shee-Nam—Living In Durham Community Blog

Savoury Garden Vegetable Bundt Bread

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Please note that even though I said Budget Friendly PICNIC recipes for the Summer. You can use this recipe and the others year round. 

 

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Chopped Vegetables Ready to Go

 

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CELERY, ZUCCHINI, BASIL, MUSHROOMS, SHALLOTS

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MUSHROOMS MANY NUTRITIONAL BENEFITS

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CHOPPED VEGETABLES COOKING IN THE PAN

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CHOPPED & FRESH SWEET PEPPERS

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TRY TO GET ORGANIZED AND HAVE EVERYTHING READY BEFORE COOKING

 

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FRESH PARSLEY

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ALL THE VEGETABLES ARE COOKING AND LOOKING GOOD

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NEARLY FINISHED. DON’T WORRY IT WILL TASTE DELICIOUS!

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I USED CHEDDAR CHEESE BUT YOU CAN USE YOUR FAVOURITE CHEESE. DON’T BE AFRAID TO SUBSTITUTE AN INGREDIENT FOR SOMETHING ELSE IF YOU DON’T HAVE EVERYTHING IN YOUR PANTRY.

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BAKED!

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I SLICED THE GARDEN VEGETABLE BUNDT BREAD IN THE PAN AND LEAVE IT IN THE PAN FOR OUR PICNIC THAT WAY ALL WE HAD TO DO WAS SERVE IT.

SLICED AND READY-TO-GO!

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RECIPE

1/4 Cup Fresh Basil

4 Stalks of Fresh Shallots

6 Cremini Mushrooms

1/2 Cup Zucchini

1/2 cup Fresh Parsley

1/2 cup Sweet Peppers

1 TBSP Herbe De Provence

4 Stalks of Fresh Celery

6 Bulbs of Garlic

1/4 Cup or 1/2 Cup of grated Cheddar Cheese

2 TBSP of Coconut Oil

3 Farm Fresh Eggs

1 1/4 cup of Evaporated Milk

A pinch of salt

1 tsp. of Black Pepper

1 TBSP Baking Powder

1 3/4 cups of All Purpose Flour


Okay. Some my ingredients were purchased at the Supermarket the rest at the farm. Sweet Peppers and Zucchini were purchased at the farm.

Supermarket Purchase

Mushrooms $1.99 per pack
Basil Large Double Pack $3.49
Parsley $0.99
Cilantro $0.99
Celery $1.38
Evaporated Milk $2.97
Ground Turkey Meat per pack $6.63

All these Items I purchased from the Local No Frills Supermarket in Newcastle.

Total $25.07
The meal lasted all day. Plus, I only used half (1/2) of the Vegetables purchased. So, total cost for the Garden Vegetable Bundt Bread about
$12. The rest of the products were in my pantry.

DIRECTIONS

Prepare your Bundt pan by adding a bit of butter and then flour to the interior of your pan. If you do decide you don’t want to use a Bundt pan then use a Loaf Pan. Size of your Bundt Pan or Loaf pan should be a 9 Inch pan. Preheat the Oven to (350 Degree F)

Make sure to chop all your fresh vegetables listed above and have those ready before you heat your pan. This will take you about 7-10 minutes. depending on whether or not you have other distractions. Heat your Frying Pan or Skillet over medium heat. Add your chopped Mushrooms and Shallots to the pan and stir them so they get coated with the Coconut Oil and so they don’t stick to the pan. Add the rest of your chopped vegetables and herbs except your crushed garlic.

Add your garlic in last. I like to add it in last because then I know the flavour will be stronger and it doesn’t burn. Add your salt and pepper and your dry herbs. Please Note: If you don’t have Herbe de Provence in your Pantry, just substitute it for something else you have. Use whatever dry herbs you have. Oregano, thyme, chives—Use what you have.

Cook your Vegetables for about 7 minutes then turn off the Heat. The rest of the Heat from the stove will finish cooking your vegetables. Then begin the beating of your eggs and Evaporated Milk. Once again if you feel you don’t want to use Evaporated milk then use what you like.

Beat your eggs and milk in the mixer for about 4 minutes or until it starts to look creamy and foamy similar to what I have below.

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Now take approximately 1 1/2 Cups of your cooked Vegetables and put aside. You will use this to add to the top of the your vegetable mixture at the end before placing it in the oven.
Add the rest of your cooked Vegetables to your egg and milk mixture. Stir well to incorporate. Then add your flour and baking powder. You can use a wooden spoon to mix this in or just use the Mixer. If using the mixer, mix on low speed for less than a minute until you notice all the flour have disappeared.

Now, add that reserve 1 1/2 cup of cooked vegetables to the top of your Vegetable Batter. Then add your grated Cheese about 1/4 –1/2 cup of Shredded Cheddar Cheese.

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Once again, customization is key. You can follow my  recipe exactly as is or you can use your Favourite Cheese. I use the Cheddar Cheese because that is what my kids prefer. Mozzarella or Provolone cheese would go nice with it too. As well as Goat Cheese. Goat Cheese/Feta Cheese would give the Recipe a whole new dimension and add a Greek touch to the recipe. A bit of Parmesan Cheese would be nice too.

Now, place your Bundt Pan in the oven and Bake for about 35 minutes. I would suggest you check on it after 20 minutes in the oven. Once it is baked you will notice it has a bit of firmness to the top like what you see below—But the inside should be soft and moist. Just like the image below.

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Once you feel it is fully baked. Take it out of the Oven and leave it in the pan to cool down.

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Once it is cooled down you will notice how your baked “Garden Vegetable Bread” just separates from the pan. Notice in the far left hand corner it is slowly starting to separate from the sides? As it begins to cool down more it separates more. Then when you are ready you just turn it out on your serving tray or wrap it and place it in the refrigerator for your “PICNIC” for the next day. Pack this Bread as a Cold Item or packed in a “Heat Proof Container.”

If you are planning on going on a

PICNIC

then I strongly suggest you prepare ALL the food you will need a day before. That will just eliminate alot of stress and save you some time. Especially if you plan a Day trip to

“COBOURG BEACH”

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6 Servings per Pan. That means the Recipe will be able to serve 6 people the most. If you have more people going on your PICNIC then you will need to double up or triple up in order to feed everyone.

Last Year, 2015 I had to move to a new place right in the middle of “SUMMER” and I did not get a chance to take my kids anywhere for the Summer. I saw this PICNIC basket at my local “BIBLES FOR MISSION THRIFT STORE” and bought it. I paid $6.99 for it. I made a promise that I would take my kids on a PICNIC and I did just that on Saturday July 30, 2016

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The Tag was still on my basket


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The Front of my PICNIC BASKET

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BEACH DAY!
COBOURG BEACH JULY 30, 2016

 

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Photos taken by Alice Choo-Shee-Nam—Living In Durham Community Blog

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