Baked rice casserole

I adapted this recipe from Cucina Ebraica.

This baked rice dish has a layer of ricotta and mozzarella cheese in the middle. You can either cook up some arborio rice or use leftover risotto. I assembled this dish the day before I baked it.

Baked rice casserole
Serves 6

2 cups arborio rice
4 eggs, lightly beaten
1/3 cup plus 2 tablespoons parmesan cheese
7 and 1/2 ounces of ricotta
4 ounces of fresh mozzarella, small dice
salt and pepper
freshly grated nutmeg
cooking spray

Preheat oven to 375. Bring a pot of water to a boil - add the rice, and cook for about 15 minutes or until al dente. Drain the rice, let cool slightly. Combine the rice and 1/3 cup parmesan cheese, add salt, pepper and nutmeg to taste. Mix the eggs into the rice. Grease a 2 quart souffle dish with cooking spray. Spread half of the rice mixture into the bottom of the dish. Spread the ricotta over the rice and sprinkle about 3 ounces of mozzarella cheese over the ricotta. Layer the rest of the rice mixture over the cheeses. Top with the remaining mozzarella and 2 tablespoons of parmesan. Bake for about 45 minutes, until top is golden.

Red wine braised beef

I got the idea for this recipe from Cucina Ebraica. This makes a great meal for a weekend when you have a few hours to let the beef and vegetables simmer. I served it with polenta and sauteed italian broccoli. To make removal of the whole spices and orange peel easier, place them in a square of cheesecloth and tie it up with some kitchen twine.

Red wine braised beef
Serves 2-3

1 tablespoon olive oil
1 pound beef stew meat
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
7 ounces of canned diced tomatoes in juice
2 garlic cloves, thinly sliced
1 orange zest strip, about 3 inches long
1 cinnamon stick
2 cardamom pods
2 to 3 cups of dry red wine
salt and pepper
sliced green onions or chopped parsley for garnish
cornstarch (if needed to thicken the sauce)

Cut a square of cheesecloth large enough to make a bundle with the orange zest, cinnamon stick and cardamom pods. Tie the bundle with kitchen twine. Heat the olive oil in a large pan over high heat. Season the beef with salt and pepper and add it to the pan in a single layer. Brown all sides of the beef. Transfer the beef to a heavy pot. Add the onions, carrots, celery, tomatoes and garlic. Add the spice bundle. Pour in the wine to cover the meat and vegetables. Bring to a boil, cover, reduce the heat to low, and simmer for about 2 hours or until meat is very tender and pan sauce has started to thicken. If necessary, make a slurry of equal parts cornstarch and cold water (try about 2 teaspoons of each) to add to the sauce if you prefer it to be thicker. Remove the spice bundle, season the meat and vegetables to taste with salt and pepper, and garnish with green onions or parsley.

Lentil and meatball soup

I got the idea for this soup from Cucina Ebraica. The tomato sauce really adds a lot of flavor to the broth. I used small brown italian lentils, but french green lentils would work too. I keep small cooked meatballs in the freezer. You could use frozen meatballs or make them fresh and simmer them in the broth for a longer period of time to cook them through.

Lentil and meatball soup
Serves 3

2 teaspoons olive oil
1/2 cup onion, small dice
2 cloves garlic, minced
1/2 cup celery, small dice
1/2 cup carrot, small dice
2 cups of chicken stock
1 cup of water
1/2 cup tomato sauce
1/2 cup small green or brown lentils
12-14 small cooked meatballs (you can also use raw meatballs)
salt and pepper
1 tablespoon coarsely chopped parsley

Heat the olive oil in a pot over medium heat. Add onion and garlic and saute for about 5 minutes or until onions start to turn translucent. Add the carrot and celery, saute for 8 minutes or until vegetables are tender. Season with salt and pepper. Add lentils, chicken stock, water and tomato sauce. Bring to a boil, reduce the heat to medium, and simmer for 25-30 minutes, or until lentils are tender. Add in meatballs, simmer for about 5 more minutes or until meatballs are heated through. If you're using raw meatballs, you may need to cook them longer. Season with more salt and pepper if necessary, garnish with chopped parsley.