2 cups quinoa
1/2 cup blended seasoning (onion, garlic, seasoning peppers)
5 tbsps olive oil
3 ½ cups chicken broth
1 cup chopped onions, caramelized
1 cup red seasoning peppers , diced
1 cup yellow peppers, diced
½ cup green onion, diced
1/2 craisins, diced
½ cup slivered almonds, toasted
1 tbsp parsley, chopped
1. Put a saucepan over medium heat with 2 tbsp olive oil and saute the blended seasoning for 1 minute.
2. Add quinoa to the pot, stir to mix well with the seasonings already in the pot. Add chicken broth, stir and bring to a boil. Reduce heat to medium-low and simmer , covered until the liquid is absorbed, 15—20 minutes. Remove from the heat and let sit, covered for about 2 minutes. Uncover pot and set aside to allow the quinoa to cool.
3. Meanwhile, saute the chopped onions in 2 tbsp olive oil, over medium to low heat until golden and caramelized. Remove the cooked onion from the pan and set aside.
4. Using the same pan, add an additional 1 tbsp olive oil and saute the yellow and red peppers until just tender.
5. Toast the almonds in a dry pan over medium heat. Monitor closely to prevent burning and set aside when the almonds are a light golden brown.
6. Fluff up the cooked quinoa with a fork and add it to the pan with the sauteing peppers; keep the heat low and add the caramelized onions, chopped craisins, toasted almonds and green onions. Check for seasoning and add salt and pepper as required.
7. Put into serving dish and garnish with 1 tbsp finely chopped parsley.
Coconut Rice and Peas
2 cups cooked peas or beans (pidgeon peas, black eyed peas, black or red beans)
2 cups rice, washed
2 cups coconut milk
2 cups chicken or vegetable stock or water
2 tbs olive oil
2 cups onions, coarsely diced
1/2 cup seasoning or sweet peppers, coarsley chopped
5 sprigs fresh thyme
4 cloves garlic, grated
Salt and black pepper, to taste
1. Heat oil in a saucepan over medium heat. Add onion, peppers, garlic and thyme; saute until onions are translucent.
2. Drain peas over a small bowl and reserve liquid.
3. Add peas , rice, coconut milk and stock or water to the onion mixture. Stir to combine and season with salt and pepper to taste.
4. Bring pot to boil, lower heat and cook covered , until all liquid is absorbed and rice is tender, about 20-30 minutes.
5. Fluff rice with a fork, garnish with chopped parsley and serve.
Lemon and Pistachio Cake with Citrus Syrup
1 ½ cups white sugar
1 cup cake flour, heaping
¾ cup chopped pistachios
Zest of 1 lemon
1 cup canola oil
1/2 cup white sugar
1 cup water
The rind of one orange, very thinly sliced
The rind of half a lemon, very finely sliced
1. Heat the oven to 180 C or 350 F
2. In a large bowl, mix all the dry ingredients. Add the eggs and lemon zest; stir with a large spoon until well mixed; add the vegetable oil and stir until fully incorporated.
3. Grease and line a cake pan; Fill with the cake mix and bake in the preheated oven for 30-50 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cake in tin to cool.
4. For the Citrus Syrup: Dissolvethe sugar in the water using a wooden spoon. Heat up the mix gently until all the sugar has dissolved then add the lemon and orange rinds. Bring to a brisk boil for 5 minutes.
5. Prick the cake with a skewer all over; Spoon one half of the citrus syrup all over the cake and allow the syrup to be fully absorbed before repeating with the remaining syrup . You may opt to not use all of the syrup according to personal taste. Decorate the cake with the sliced rind and allow it to sit for at least one hour before serving so that the syrup is fully absorbed . Carefully remove the cake from the baking pan and place on serving dish.
6. Serve with unsweetened whipped cream.