Slow Cooker Risotto-Stuffed Peppers

Posted on August 10, 2011 by Andrea

I love stuffed peppers…so when I saw a recipe using aborio rice, I thought I’d try it. That’s the same rice you would use to make risotto, so it’s a rounder grain, it produces a creamier finished product, and I found the entire stuffed pepper held together really well when you sliced the pepper in halves or quarters. Recipes for stuffed peppers are a dime a dozen, and I’ve adapted this version from the current (Aug/Sept 2011) edition of Cook’s Country magazine. There is no meat in my version, but you could easily reduce the rice and add in some sauteed ground beef, chicken or sausage. Also, you could bake these in the oven, but it’s nice and easy to throw in the slow-cooker and walk away for a few hours. Continue reading →

Healthy Quinoa and Dark Chocolate Snack Bars

Posted on August 7, 2011 by Andrea

quinoa dark chocolate snack bars

Here’s a healthy and very tasty snack bar that works well in school lunches or as an afternoon snack. They are sweetened with maple syrup and composed of cooked quinoa and a few different gluten free flours. I cut and wrap these individually and store them in the freezer. The quinoa and eggs contribute to these bars having a fair amount of protein so they are filling…but they also taste delicious. Give them a try if you are not interested in buying mass produced, high-fructose corn syrup-laden bars. The best part about these gluten-free, low glycemic bars is that they taste great. Continue reading →

Summer Fresh Tomato Salad Dressing

Posted on August 3, 2011 by Andrea

summer fresh tomato salad dresssing

Summer’s bounty is coming in fast….I found this recipe and thought it might be a good way to use up those fresh tomatoes that were sitting on the windowsill, as well as a pleasant change from our usual vinaigrette dressing, This dressing tastes similar to bruschetta, with it’s fresh tomato and garlicy flavour, and the wine vinegar balances it nicely. Mixed with your salad greens and some cukes and cheese, it’s delightfully refreshing and different on your daily salad…if you eat as much salad as we do, it’s nice to change it up. Give it a try if you’re feeling bored with your usual salad or you want to make something unique for company. It takes a few minutes to prep the tomatoes, but aside from that, easy as can be. (blender required). Continue reading →

Easy Afternoon Platter on the Patio

Posted on July 26, 2011 by Andrea

Since ‘chacuterie’ (prepared and preserved meats) seems to be the trend these days, this platter of cured meats and old cheeses was just the answer for an afternoon with company on the patio. Try to find a good local source for some of these delicacies. I love to have some on hand in the fridge — great if company shows up unexpectedly…with a cold beer or nice glass of wine or a spritzer, it’s hospitable and tastes great too. Put out some mustard, pickles and olives and Bob’s yer uncle. 😉

*For my local readers, these products come from our newest business on Rd. 38 “Seed to Sausage” – no antibiotics/hormones, ethically raised, etc. (amazing breakfast sausage as well). You can sample his products at the Sharbot Lake Farmer’s market (at the beach) on Saturday mornings from 9am-1pm. Continue reading →

Roasted Yellow Pepper Soup with Smoked Paprika Oil

Posted on July 5, 2011 by Andrea

yellow pepper soup with smoked paprika oil

If you’ve been missing soup lately because of all the barbequing, this is just the soup to fill the void, make you happy and soothe your soul. The title makes it sound complicated, but it’s super easy. * Smoked paprika is a Spanish form of paprika (made from red peppers) which has a smoky flavour and is (widely) available in sweet or hot. Try a specialty store if your grocery store doesn’t carry it.

I was wondering what to do with a few big yellow peppers I had and am so glad I made this. The soup is a nice, bright, summery colour; the drizzle of smoked paprika oil makes it look gourmet — and you won’t believe how amazing it tastes! The soup itself is mildly flavoured with a nice texture, but the smoked paprika oil (which takes about 4 seconds to make) totally blew me away with the intensity it added. A smoky and spicy ‘pop’ in your mouth with every bite. I absolutely loved it and even the picky people in my life enjoyed it. We ate it in small bowls for lunch for a few days with a salad – perfect. Try it — I know you’ll love it. Then, at your next dinner party, serve this as an starter – I’m going to, it’s that good. (and super easy to make). Keeps well for 3-4 days in the fridge, and I thought it tasted even better the second day.

Roasted Yellow Pepper Soup with Smoked Paprika Oil

adapted from foodnetwork.ca

makes 6-8 servings

For the Smoked Paprika Oil

1 tsp smoked paprika (hot or sweet– I used hot and it was great)

3 tbsp extra virgin olive oil

For the Soup

3 large yellow peppers, halved and cored

1 large onion, diced

2 large potatoes, peeled and diced

1 tbsp olive oil

4 cups chicken or vegetable broth

salt and pepper to taste

For the Smoked Paprika Oil

In a small saucepan, heat the oil over low heat. Add the paprika, mix and remove from the heat. Set aside. Pour into a small bowl.

For the Soup

With the rack in the top position, preheat the broiler. Line a baking sheet with parchment paper.
Place the peppers cut side down on the cookie sheet. Brush with oil and broil until the skin blisters and blackens, 8 to 10 minutes. Cover with foil. Let cool. Pull off the skin and cut the flesh into cubes.
In a large saucepan over medium heat, cook the onion in oil until softened. Add the broth, peppers and potatoes. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 15 minutes.
In a blender or with an immersion blender, purée the soup until smooth. Season with salt and pepper.
Ladle the soup into bowls and drizzle with smoked paprika oil.
roast, peel and chop peppers

peppers, potatoes, onions and broth

puree with immersion blender or use a traditional blender

smoked paprika oil