Rice Stuffed Peppers

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INGREDIENTS

1 1/3 cups of Basmati rice

2 1/2 cups of water

12 mini peppers (all colours, tops off, cleaned whole)

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

3 garlic cloves, chopped finely

5 tbsp vegetable oil

1 sprig of thyme

salt and pepper

2 cups of shredded gouda cheese

 

INSTRUCTIONS:

Preheat oven to 350°F.

In a large sauce pot add 2 tablespoons of the oil, sauté the onions, carrots and celery on medium heat for 5 minutes. Add garlic, thyme, salt and pepper. Cook until onions are transparent. Add the last 3 tablespoons of oil and then the rice. Mix with wooden spoon until all rice is covered with oil. Add in the water. Bring to a boil, turn heat off and cover with lid. When all liquid is absorbed, remove rice. Once all liquid is absorbed and rice is cooked, set aside to cool until comfortable to touch.

Spread the peppers on a tray and spoon in rice to the top of each pepper. Add cheese and bake for 10-15 minutes or until cheese is melted.

Serve all 12 on a single platter and place in the centre of your table for a beautiful display.

Jamaican Rice and Peas

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Recipe courtesy Cook Like a Jamaican

Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.

 

INGREDIENTS:

1 can (19 oz) kidney beans with liquid

2 cups water

1 can (14 oz) coconut milk

2 cloves garlic, chopped

1 small onion or 2 stalks scallion, chopped

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper

2 cups long grain rice, rinsed and drained

 

INSTRUCTIONS:

Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.

Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.

Serves 6 to 8

Salmon Fillets in a Vinaigrette

Dinner Date - Salmon
INGREDIENTS:

2 6oz salmon fillets

1oz olive oil

salt

pepper

1/2 cup pistachio nuts

1/2 cup dried cranberries

Vinaigrette

1/2 cup high pulp orange juice

1/4 cup olive oil

1 tbsp cilantro, chopped

1 tbsp lime juice

1 tsp honey

1 tsp cumin

1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)

 

PREPARATION:

Brush salmon with olive oil and sprinkle with salt and pepper.

 

INSTRUCTIONS:

Preheat oven to 425°F.

Place the salmon fillets on a baking sheet.

Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.

Cook salmon in the oven for 15 minutes.

Prepare the orange-chipotle vinaigrette while the salmon is cooking.

In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.

Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.

Serve with a side of rice.

Serves 2.

Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.