Roasted Stuffed Cornish Hens

This recipe is simple and makes a nice, moist rice-based stuffing. It takes less time to bake than a large bird and there is no carving. Just cut each hen in half and arrange over the mounded stuffing.

Ingredients

2 tbsp (30 mL) butter, melted
1/2 tsp (2 mL) grated lemon zest
4 Cornish hens, (1-1/2 lb/675 g each)
1/4 tsp (1 mL) salt
1 pinch pepper

Stuffing:
2 tbsp (30 mL) butter
3 leeks, (white parts only), sliced
1 rib celery, thinly sliced
2 cloves garlic, minced
1-1/2 cups (375 mL) long-grain rice
2-1/2 cups (625 mL) sodium-reduced chicken broth
1 tbsp (15 mL) chopped fresh tarragon
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Preparation

Stuffing: In saucepan, melt butter over medium-high heat; cook leeks, celery and garlic, stirring occasionally, until softened, about 5 minutes.

Add rice, stirring to coat. Add chicken broth, tarragon, lemon zest, salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 18 minutes. Remove from heat and let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours, adding 10 minutes to cooking time for baking dish.)

In small bowl, stir butter with lemon zest; set aside.

Remove neck and any giblets from cavity of each Cornish hen. Fill each cavity with about 1/2 cup of the stuffing. Brush hens with butter mixture; sprinkle with salt and pepper. Place remaining stuffing in greased 8-inch (2 L) square baking dish.

Place hens, breast side up, on rack in shallow roasting pan. Bake in 400 degrees F (200 degrees C) oven for 45 minutes, basting occasionally. Add stuffing; bake, uncovering halfway through, until stuffing is hot and digital rapid-read thermometer inserted into thickest part of hen's thigh reads 185 degrees F (85 degrees C), about 30 minutes. Let stand for 10 minutes before cutting in half with chef's knife or poultry shears to serve.

Read More

Vegetarian Chickpea Burgers

These are similar to falafels but are not deep-fried. You can refrigerate them for up to 8 hours before cooking.

Ingredients : 

1 cup (250 mL) vegetable stock
1/2 cup (125 mL) couscous
1 tsp (5 mL) dried basil
3/4 tsp (4 mL) grated lemon rind
1 19 oz can (540 mL can) chickpeas, drained
1/3 cup (75 mL) chopped green onions
1 egg
2 tbsp (25 mL) water
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tsp (5 mL) vegetable oil
2 whole wheat pita breads
1/2 cup (125 mL) light sour cream
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) sliced radishes

Preparation

In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.

In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. (Can be wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or frozen for up to 2 weeks.) In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.

Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.

Read More