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Monday, December 17, 2012

Sun. Dec 16th

Baked Arancini with Marinara & Peas

Daily Tidbit:  So last night I put some Whole Grain Brown Basmati Rice and water into my slow cooker, to cook overnight so I could make a really cool Indian Rice Breakfast for my family this morning.  Sadly, this morning I found it overcooked and not fit for the chosen recipe.  I was about to toss it all, but then thought again.  Couldn't there be something I could make with this overcooked sticky Rice?  YES!  

I remembered the delicious Arancini (Rice Balls) that were served at a restaurant where I once worked and decided to try making them.  Verdict:  YUM.  (Pictured above).  How can you go wrong with Cheese, Tomato Sauce, Bread Crumbs, and oh yeah, Rice.  Of course the Traditional Arancini are deep fried.  I tried to make the healthier version for my family and chose to Bake them.  I used my recently purchased Silpat for the first time (pictured below), an easy nonstick way to reduce fat in a recipe and alleviate any sticking concerns.  Meanwhile it is also a green choice as a substitute for using Parchment paper.  Check it out here:

My Arancini getting lined up on the Silpat before Baking!

Shredded Wheat with Walnuts

Breakfast: Shredded Wheat with Walnuts
1 cup Plain Shredded Wheat
1 cup Fat Free Milk

2 tbsp chopped Walnuts
5 oz Peanut Butter & Jelly Smoothie (recipe below)  
Regular Coffee, sprinkle Pure Cinnamon, splash Fat Free Milk


Baked Arancini with Marinara & Peas
Lunch: Baked Arancini with Marinara  
4 Baked Arancini (Cheddar & Pea Stuffed Brown Basmati Rice Balls, recipe below)
served with Organic No Salt Added Marinara with Peas
Decaf Coffee, sprinkle Pure Cinnamon, splash Fat Free Milk


Garlic Dip with Baby Carrots

Snack: 1/2 cup Garlic Dip (recipe below) with Baby Carrots, Water

Snack: 1/4 cup dry roasted, lightly salted Peanuts, Fat Free Milk

Homemade Cooked Salsa
Cheddar Nachos

Dinner: Cheddar Nachos with Salsa & Beans
Organic Yellow Corn Lower Sodium Tortilla Chips, toasted with Cheddar Cheese and served with:
Homemade Cooked Salsa & Beans  (recipe below)
Red Wine


Coconut Rice Pudding
Dessert:  1/4 cup Coconut Rice Pudding (recipe below), dollop of whipped cream, Water 



Peanut Butter & Jelly Smoothie Recipe: Into Blender put:

1 cup All Natural Fat Free Plain Yogurt
2 ripe Bananas
1 cup Strawberries (frozen and thawed in fridge overnight)
2 tbsp Creamy Low Sodium Peanut Butter

Blend to desired consistency and serve!  


Baked Arancini Recipe:
This recipe was adapted from several different recipes that I read over before beginning, found by simply searching Google for 'stuffed rice balls'.

Preheat oven to 425 degrees.  Place a Silpat mat on a large cookie tin.

Fill one bowl with Plain Panko Bread Crumbs.
Fill one bowl with 2 Eggs, and scramble them.

Cut 1/2 inch cubes of Sharp Cheddar Cheese from block of Cheese.

Place a small bowl with thawed frozen Peas next to that.

Mix the following ingredients in a large bowl:
-2 cups slightly overcooked Brown Basmati Rice (overcooking it a little makes it more sticky!)
-1 Large Egg
-1/4 cup Grated Parmesan Cheese

To assemble the balls:
Spray a little Canola Oil onto the hand you will use to create the balls.  Then place a golf ball size amount of the Rice mixture into that hand and flatten it.  Take 1-2 pieces of the Cheddar Cheese and push into the center of your hand, along with a few Peas, then close the circle of Rice around them, forming a ball.  Dredge Ball in the scrambled egg bowl, allowing any extra egg to drip off.  Then dredge the ball in the Panko Crumbs, covering the whole ball and then gently shaking off any excess.

Lightly spray top of Ball with Canola Oil.

Place Ball on the Silpat.  Repeat until all the Rice has been used up.  Bake in oven for 15-20 minutes, turn and cook another 15 minutes.  Serve with Organic No Salt Added Marinara with Peas.  


Garlic Dip Recipe:
From George Mateljan's book Weight Loss Success without Dieting.
On page 184 at the link below: 

I followed this recipe to the "T".  It was really yummy with a super strong Garlic Flavor (I wouldn't recommend eating this before a romantic date, unless your date loves Garlic too :))


Homemade Cooked Salsa & Beans Recipe:

Into a heated pan add 2 tsp EVOO & 1/2 chopped small white Onion and saute until soft.  Add 1 tsp Crushed Garlic & 1 tsp Cumin and cook another minute.  Add 1 can Fire Roasted Tomatoes with Green Chilis, 1 cup Red, Yellow & Green Bell Peppers (frozen & thawed), and 1 cup canned Black Beans (rinsed/ drained).  Bring to a boil, then lower heat and simmer for 10 minutes.  Cover and allow to cool while preparing the Nachos, then serve either warm or chilled.


Coconut Rice Pudding Recipe:
In medium sized Sauce Pan over medium heat add:

1 tbsp Butter - melt completely, then add:
3 tbsp Sugar - mix in, then add:
1 cup Brown Basmati Rice
1 cup Fat Free Milk   
1/2 tsp Vanilla Extract
2 tbsp unsweetened Coconut Flakes
Bring to boil and then simmer 20 minutes.
Stir in 1 tsp Pure Ground Cinnamon

Serve warm or chilled, topping with Toasted Coconut or Whipped Cream, both, or nothing at all!


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