They say quinoa is a super-food due to its unique high protein content. Regardless, it’s delicious – and this recipe is really an incredible way to prepare it. A play on a classic Spanish paella, it is really easy to make and takes minimal preparation time. With chicken and sausage it’s a meal in a bowl and the richly flavoured sauce will keep them coming back for more. Definitely adding this one to my favourites list!
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Quinoa Paella with Chicken and Sausage
Adapted from Lorna Sass
Serves: 4
Quinoa Paella with Chicken & Sausage
Ingredients:
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon Spanish Smoked Paprika
1 clove garlic, minced
1/2 teaspoon red pepper flakes
3.5 cups chicken broth
1 tablespoon tomato paste
2 cups quinoa
1/2 cup Merguez sausage, sliced
1/2 cup roasted red peppers, julienned
3 tablespoons parsley, chopped
Preparation:
- Season chicken with salt and pepper. In a deep sauté pan heat the oil over High heat. Brown the chicken, using tongs to turn, about 2 minutes per side. Transfer to a plate.
- Turn off heat and let pan cool for a moment. Stir in the paprika, garlic and red pepper flakes into the hot oil in the pot.
- Stir the broth into the pot, making sure to deglaze the pan. Blend in the tomato paste and bring to a boil over High heat. Stir in the quinoa and sausage. Cover and reduce heat to Medium. Cook for 12 minutes.
- Add salt to taste. Stir in chicken. Cover and cook over Low heat until quinoa is done and the chicken should be cooked through. This should take 2-3 minutes. If the mix seems dry, add a bit more broth to the pan.
- Stir in the roasted peppers. Cover and let sit for 1 minute. Stir in parsley just before serving.
Filed under: Recipe on April 28th, 2012 | No Comments »
I love finding new flavours as inspiration in the kitchen. When President’s Choice asked me to take some of their new PC Black Label products for a taste test I was definitely intrigued.
The PC Black Label product line features artisinal fine foods sourced the world over. A really great way to upscale your home cooked meals with some international flavours .
In the recipe below I used their Fiorelli authentic italian pasta, Taste #5 Umami Paste and Lime & Chili Marinade to throw together a delicious lunch for my co-workers.
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Chili & Lime Halibut over Bok Choy and Umami Pasta
Serves: 4
Ingredients:
4 fresh halibut steaks
1/2 cup PC Lime & Chili Marinade
1 package PC Fiorelli authentic italian pasta
4 small bok choy, chopped
1/2 cup chantrelle mushrooms, sliced thin
Salt & pepper, to taste
2 tablespoons PC Taste #5 Umami Paste
Preparation:
- Place halibut in a resealable bag and pour in marinade. Seal and refrigerate for 1 hour.
- Preheat oven to 350F. Place halibut on a roasting pan and cook 20 to 25 minutes until done.
- Cook pasta in a large pot of boiling boiling water until cooked al dente, about 8 to 10 minutes. Drain.
- Heat a large pan over Medium heat and add 1 tablespoon vegetable oil. Add in bok choy and season with salt and pepper. Stir fry until softened, about 4 minutes, then remove from pan and set aside.
- Heat 1 tablespoon vegetable oil in the pan. Add sliced mushrooms and cook until softened, about 3 minutes. In a large bowl mix together pasta, mushrooms and Umami paste.
- Serve pasta topped with bok choy and halibut.
Filed under: Recipe on December 24th, 2011 | No Comments »
I’ve got a soft spot for rib steaks – it would be really hard to find a recipe that I wouldn’t like. However, this recipe combines my passion for ribeyes with my love of Cabernets. A beautifully marbled thick steak drizzled with a delicious reduction – it doesn’t get any better than this!
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Bone-In Ribeye Steaks with Cabernet Sauce
Serves: 4
Ingredients:
4 ribeye steaks, bone-in, each 1 1/2 inches thick
Salt
Freshly ground black pepper
1 cup Cabernet Sauvignon
2 tablespoons minced onion
1/2 teaspoon dried thyme leaves
1 cup beef broth
2 tablespoons unsalted butter or margarine
Preparation:
- Heat both sides of the grill over High heat. Preheat to ~600 degrees F.
- Meanwhile, make the Cabernet Sauce: In a saucepan, bring the wine, onion, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains, about 15 mins. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter or margarine. Season to taste with salt and pepper.
- Turn one side of the grill down to Low for later use. Season steaks with salt and pepper, to taste. Grill, covered, for 4 minutes on High, flipping once.
- Move the steaks to the Low heated side of the grill and grill covered for another 4 minutes, flipping once.
- Remove the steaks from the grill and allow to rest for a few minutes. Serve with Cabernet sauce.
Filed under: Recipe on November 22nd, 2011 | No Comments »
