Cooked seeds like Quinoa and Wild Rice grab onto mixed cheeses with spices in tow.
Crispy on the outer shell with a moist interior bite. Dips are optional.
Crispy on the outer shell with a moist interior bite. Dips are optional.
Not long ago I re-visited the wonderful neighbourhood of Outremont next to our Mile-End.
Many who come to Montreal are mostly not aware of this jewel or just don’t have the time to visit.
In my humble opinion, I would pick this area over many others in a heartbeat.
It’s rich in history as well as charm and abundant nature is no stranger.
Lately, unexpected family preoccupations have come up...
thus, slightly keeping me out of my cucina.
The early Summer heat has barely hit the ground and yet...
Ms. lazy has set up shop in the kitchen.
We already started our run through salads and gourmet sandwiches...
however, once and a while I crave my little delectable bites.
As much as I don't want to be using the oven...
I can't help making these incredibly delicious and nutritional morsels.
Whether using cooked, red Quinoa or Wild Rice, the cheeses will tie the knot every time.
If I was really forced to pick one recipe...I’d try the Quinoa bite first.
Here, I’m showing you ones that were baked in mini muffin tins and ones that were...
individually packed with the aid of a medium ice-cream scoop.
however, once and a while I crave my little delectable bites.
As much as I don't want to be using the oven...
I can't help making these incredibly delicious and nutritional morsels.
Whether using cooked, red Quinoa or Wild Rice, the cheeses will tie the knot every time.
If I was really forced to pick one recipe...I’d try the Quinoa bite first.
Here, I’m showing you ones that were baked in mini muffin tins and ones that were...
individually packed with the aid of a medium ice-cream scoop.
In all honesty, although the first ones are adorable, smaller bites to present...
the latter ones are so much quicker to put together...you choose.
I sometimes serve these with different dipping / spread sauces like:
light Greek-style tzatziki with lots of shredded cucumber or hummus with yogurt.
Use your imagination and concoct one of your own since these bites are welcoming indeed.
the latter ones are so much quicker to put together...you choose.
I sometimes serve these with different dipping / spread sauces like:
light Greek-style tzatziki with lots of shredded cucumber or hummus with yogurt.
Use your imagination and concoct one of your own since these bites are welcoming indeed.
Red Quinoa Cheese Spice bites
makes 20 small mound portions (my preference)
onto a Silicone mat lined baking pan
OR...
makes 24 mini muffin tin portions
makes 20 small mound portions (my preference)
onto a Silicone mat lined baking pan
OR...
makes 24 mini muffin tin portions
(American measures)
. 2 cups cooked, Red Quinoa*, packed
. 2 xLarge eggs
Seasoning:
. 1/2 tsp. sea Salt
. 1/2 tsp. granulated Garlic powder
. 1/2 tsp. ground Cumin
. 1/2 tsp. ground (mild or smoked) Paprika
. small handful fresh herbs, finely chopped
. 1/2 cup Mozzarella, shredded
. 1/4 cup aged Cheddar, shredded
. 1/4 cup Parmesan cheese, grated
. 1/2 cup breadcrumb, packed
* Rule of thumb: ea heaping 1/2 cup of uncooked Quinoa renders about 2 cups cooked.
. Cooking method: Thoroughly rinse the quinoa and drain. Then, in a small saucepan, boil 1-1/2 cups of water. Add in the Quinoa seeds. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes. The water will have mostly evaporated by now. Shut the heat. Cover and let it rest for 10 minutes. Then, fluff with a fork. Let it come to room temperature or refrigerate if making recipe later.
PREPARATION:
1. In a medium bowl, whisk the eggs.
2. Add and whisk in the seasoning and parsley.
3. Add the Quinoa and stir enough for all of it to be very well combined.
4. Add the cheeses and breadcrumb last. Combine fully and pat down. Cover with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.
...Later:
. Pre-heat the oven at 450F.
. Position the rack in the center of the oven.
. Prepare a large, Silicone mat lined baking pan or simply line with parchment paper.
5. With the aid of a medium (#30) ice-cream scoop, make packed and leveled portions. Gently, extract onto the pan.
6. BAKE for 23 minutes. Remove them from the oven and let them rest on the pan for about 5 minutes before serving.
. Serve as is or with your sauce of choice. These can be frozen and then re-warmed at very low heat.
..............OR bake in a Mini muffin pan:
. Generously oil a mini-muffin pan**.
. Distribute the mix evenly among the cavities and lightly press down the mix to compact portions.
. BAKE for 15 minutes. Remove them from the oven onto a rack. Wait 20 minutes before gently nudging them out of the cavities.
. Serve as is or with your sauce of choice.
. These can be frozen and then re-warmed at very low heat. Enjoy.
INGREDIENTS:
(American measures)
. 2 cups cooked, Wild rice*, packed
. 3/4 cup Friulano cheese, shredded
(or other mild, melting cheese)
. 1/4 cup Parmesan cheese, grated
. 2 xLarge eggs
Seasoning:
. 1/2 tsp. sea Salt
. 1/2 tsp. granulated Garlic powder
. 1/2 tsp. ground (mild or smoked) Paprika
. 1/2 tsp. dried Marjoram
. 1/2 tsp. dried Tarragon
. small handful fresh herbs, finely chopped
. 1/2 cup breadcrumb, packed
* Rule of thumb: a heaping 1/2 cup of uncooked Wild rice renders about 2 cups cooked.
. Cooking method: Rinse the rice. Then, in a small saucepan, boil 2-1/2 cups of water. Add in the rice. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.
(American measures)
. 3/4 cup Friulano cheese, shredded
(or other mild, melting cheese)
. 1/4 cup Parmesan cheese, grated
. 2 xLarge eggs
Seasoning:
. 1/2 tsp. sea Salt
. 1/2 tsp. granulated Garlic powder
. 1/2 tsp. ground (mild or smoked) Paprika
. 1/2 tsp. dried Marjoram
. 1/2 tsp. dried Tarragon
. small handful fresh herbs, finely chopped
. 1/2 cup breadcrumb, packed
* Rule of thumb: a heaping 1/2 cup of uncooked Wild rice renders about 2 cups cooked.
. Cooking method: Rinse the rice. Then, in a small saucepan, boil 2-1/2 cups of water. Add in the rice. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.
PREPARATION:
1. In a medium bowl, whisk the eggs.
2. Add and whisk in the seasoning and parsley.
3. Add in the rice and stir enough for all of it to be well combined.
4. Add the cheeses and breadcrumb last. Combine fully and pat down into the bowl. Cover with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.
...Later:
. Pre-heat the oven at 450F.
. Position the rack in the center of the oven.
. Prepare a large, Silicone mat lined baking pan or simply line with parchment paper.
5. With the aid of a medium (#30) ice-cream scoop, make packed and leveled portions. Gently, extract onto the pan.
6. BAKE for 20 minutes. Remove them from the oven and let them rest on the pan for about 5 minutes before serving.
. Serve as is or with your sauce of choice. These can be frozen and then re-warmed at very low heat. Enjoy.
These appetizers are very adaptable.
Go ahead and tweak them with other cooked seeds or grains.
Let me know what you come up with.
Go ahead and tweak them with other cooked seeds or grains.
Let me know what you come up with.
I also recommend eating these warm.
Yet, re-warmed becomes twice the pleasure.
Yet, re-warmed becomes twice the pleasure.
So...there's probably my last oven-baked appetizer for the season...or maybe not?!?
If ever you have a chance, do make the time to promanade through this...
attractive neighbourhood of Outremont and you’ll be charmed for sure.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later.
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