Vegging For Two

Well you must have something to go with the stuffed peppers from last week! This isn’t your standard rice, it’s flavourful and when you use whole grain brown rice it’s also healthy!

Ingredients
2 tablespoons vegetable oil
2/3 cup diced onion
1 1/2 cups uncooked rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 can diced tomato
1 can tomato paste 
1 teaspoons salt
1 clove garlic, minced
3 cups water

In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and sauté until golden.

Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chilli powder, tomato sauce, salt, garlic, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 25 to 40 minutes, or until rice is tender. Stir occasionally.

This is an easy, light at home version of a restaurant fave! Feel free to pump up the veggies in this recipe – peas, beans and zucchini are all great additions. You can also add shrimp, chick peas or chicken if you would like a little protein burst.

Ingredients
1 pkg (8oz) rice noodles
1/4 cup ketchup
2 TBSP each soy sauce, lime juice, brown sugar
1 TBSP rice vinegar
1 TSP sesame oil
1/2 TSP red pepper flakes
1 TSP olive oil
1/4 cup diced onion
2 cloves of garlic, minced
1 cup of bean sprouts
1/2 cup grated carrots
1/4 cup fresh cilantro
 

Cook noodles in boiling water for 3 minutes, or until tender. Drain and rinse with cold water, drain again.

In a small bowl, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed pepper flakes. Set aside.

Heat oil in a large skillet or wok over medium heat. Add onion and garlic – cook 3 minutes or until tender. Add sauce and bring to a boil. Add cooked noodles, sprouts, carrots and cilantro. Mix well and cook until heated through, about 2 minutes.

Garnish with a handful of green onion, peanuts and a dash of hot sauce if desired.

On my other blog, Simply Fresh Ottawa, I run a Cook Along Book club – where I pick a book and some recipes from the book and cook my way through them. Today I’m working on Michael Smith’s Country Inn Granola. It smells so good already I know its going to be a winner! Granola is great with milk or added to yogurt or oatmeal for a little texture / flavour. It also adds carbs and protein. I thought I would share with you Chef Smith’s recipe – but for those in Ottawa looking to get some right now (and are willing to brave the snow) check out Siren Bakery‘s Gourmet Granola – starting this weekend available in select Farm Boy locations.

Ingredients

4 cups rolled oats
½ cup wheat bran
½ cup wheatgerm
½ cup flax meal
½ cup walnut pieces
½ cup slivered Almonds
½ cup sunflower seed
½ cup Sunflower Oil
½ cup Honey
1 tablespoon Cinnamon 
1 cup Raisin

Preheat your oven to 350 degrees.

Toss the oats, grains, nuts and seeds together in a large bowl.

Gently heat the oil, honey and cinnamon together in a small saucepan, whisking well. Pour the hot mixture over the oat mixture. Stir well to coat and then pour onto a baking sheet or two forming a thin even layer.

Bake for 10 minutes or so. Stir well and continue to bake, checking every few minutes and stirring until the granola is golden and crispy. Let cool and then stir in raisins.