Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

A Taste of Basler Brunsli

Switzerland1

A Switzerland Holiday Treat

Chocolate-almond spice cookies are naturally gluten-free, and they fill the air with magical holiday aromas while baking.

 

INGREDIENTS:

8 oz whole almonds

1 1/3 cups sugar

1 tbsp sugar

6 oz bittersweet chocolate, roughly chopped

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

2 large egg whites

 

INSTRUCTIONS:

Place almonds and sugar in food processor; pulse until finely ground. Add chocolate and pulse until well blended. Add spices and egg whites. Pulse until a stiff dough is formed.

Sprinkle the additional 1 tablespoon of sugar onto large work surface and place dough on top. Cover with a sheet of baking parchment and roll out dough until . inch thick. Cut out shapes with cookie cutters until dough is used up. Place cookies on lightly greased cookie sheet and set aside to dry while oven preheats. Preheat oven to 325F.

Bake until slightly firm to touch, about 10 minutes.

Makes about 4 dozen cookies.

 Use chocolate with a 60% or higher cacao content for the best flavour.

Sweet Dreams Spritzer

blogimg300

Recipe by Dee Brun

Tonight, the girls are staying in. Watch chick flicks, wear face masks and catch up on gossip…oh, and have a Sweet Dream Spritzer too!

Ingredients

* 1 oz Vodka
* 1/2 oz Raspberry Liqueur
* 1/2 oz Pomegranate Liqueur
* 2 oz white grape juice
* 4 oz Yellowglen Pink

Directions

Combine vodka, liqueurs and white grape juice with ice and shake well.
Strain into an 8 oz martini glass and top with Yellowglen Pink.

Enjoy!

Read more about Dabble’s Pajama Party, check out: Pajama Party, Issue 4 Sept/Oct 2011.