Roasted Stuffed Bell Peppers - Vegetarian

I am a huge fan of roasted vegetables. There's always a sweetness and almost like a second and a third flavour that's tasted when a vegetable is roasted.

This recipe for roasted stuffed bell peppers is hearty, healthy and delicious - no really it's SO good. I served this the other day with a Kale and Avocado salad. I found it a great way to Superman the dinner up if you will. Give it a try! Remember this recipe is for 2 so multiply the ingredients accordingly if you want more.

2 cups Kidney beans - canned (I used white)
2 Bell peppers - large
1 cup Tomato sauce
1/4 cup Mushrooms - diced
1/4 cup Tomatoes - diced
1/4 cup Cheddar cheese - shredded
2 tbsp Olive oil
1 tsp Red chilli flakes
1/2 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Black pepper
1/2 tsp Garlic salt
1/2 tsp Basil
1/2 tsp Thyme

Cut the tops off the bell peppers and scoop out the inside. Heat oil in saucepan over medium heat then throw in mushrooms and tomatoes for 2 minutes. Add kidney beans and all the spices. Stir for 2 minutes and then add most of the cheese. Stir so cheese melts evenly and let cook for 3-4 minutes until a bit soft.

Start scooping into bell peppers. Top with a sprinkle of remaining cheese and pop the pepper tops back on.

Pour the tomato sauce in your roasting dish and place peppers on top. 

Roast uncovered in the oven for 45 minutes at 375F. 

Enjoy!

Chocolate Ganache

This is a delicious recipe for a semi-sweet Chocolate Ganache. You can indulge by dipping fruits in it while enjoying fondue, or let it set a bit before you use it to frost a cake. Very easy to make and easier to enjoy!

1 cup Chocolate chips - semi sweet
1/2 cup Whipping cream - 35%
2 tbsp Butter
1 tsp Liquor - Rum or Amaretto (optional, but I recommend for fondue)

Heat the whipping cream and butter in a small saucepan on medium heat. Do not walk away from the stove because it will begin to simmer quickly. When it comes to a light simmer, add 1 cup of chocolate chips. Mix quickly by hand with heatproof spatula for a few minutes until it develops a smooth and thick consistency.

Mediterranean Macaroni Salad

Macaroni Salad is always a welcomed side to any nice cut of meat or just something yum to eat on its own. Instead of eating the typical cheese macaroni salad you see in containers at supermarkets or at chicken joints, try this recipe instead to see if you enjoy it with a little more zip!

2 1/2 cups Macaroni

3/4 cup Light Mayo

1/2 cup diced Sun-dried tomatoes

1/2 cup diced Black olives

1/2 cup chopped Artichoke hearts (marinated, in oil)

2 tbsp Basil

2 tbsp Oregano
1 tbsp Red chilli pepper flakes

1 tbsp Garlic powder

2 tbsp Balsamic vinegar

1/4 cup grated Parmesan cheese (optional)

Bring 1 litre of water to boil and let macaroni cook in water for 8-10 minutes. Drain, add macaroni to large bowl and add all remaining ingredients. Mix well and serve hot or cold.

Chocolate Banana Cupcakes

I have never met anyone who doesn't enjoy a cupcake. I'm sure the minority are out there somewhere, but for those with a sweet tooth for these tiny cakes, is also a very delicious and easy recipe to try!  WARNING: These cupcakes are yummy, super moist and very addictive :) Enjoy with caution.

Frosting
1 cup Butter
2 cup Icing sugar
1 tbsp Milk
1 tsp Vanilla extract
1 tsp Banana extract

Beat butter on high speed in an electric mixer for 5 minutes, scraping the inside of the bowl if necessary. The butter should almost look fluffy. Slowly add icing sugar and Milk and mix on medium speed for 1 minute. Add the extract and mix for 1 minute. Scoop icing into air tight bowl and refrigerate for 30 minutes before piping/frosting.

Cupcake
Dry part
1 cup All-purpose flour
1 cup Sugar
3/4 cup Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
Pinch of salt

Wet part
1/2 cup Water - warm
1/4 cup Vegetable oil
1/4 cup Milk
1 Egg
1 large Banana - mashed
1 tsp Vanilla extract

Mix the wet ingredients together first, and slowly add the dry ingredients into the bowl of your electric mixer. Mix on medium speed for 2 minutes. Scoop into greased cupcake pan. Bake 18 minutes at 350F
Makes 12 small cupcakes.

Spice Nook - Sage

Every cook has their spices within reach. Whether they are stacked in the corner of the kitchen, on a rotating rack, on a shelf over the stove, whatever.. they are there and they are screaming to be used! It's not just a world of Salt & Pepper anymore ladies and gents.

Today, I am going to focus on the least used herb/spice in my kitchen (until recently)... Sage! This overlooked herb has an aromatic scent and a pine like taste that will awaken your taste buds and bring dishes to life by adding great flavour.

The first time I ever cooked with sage was a few years ago when I saw 
Bobby Flay on TV recommending pairing Sage with your Thanksgiving Turkey. Well, almost needless to say, when Thanksgiving rolled around I used Sage infused butter and started slathering it all underneath the skin of the bird. It was so good I started doing it every year. 

That's my sage story. Hopefully you Sage virgins out there will share your stories with me. Keep in mind Sage is usually paired well with poultry, or any type of "fatty" dish. It carries a heavy flavour, so using it in slow roasted meats or stews that sit long on the stove will intensify the flavour. If you're not looking for a heavy sage flavour, add into your meals when half way cooked.
Here's a tip, roll the fresh leaves between your fingers for a minute to release the oils within the leaf before tearing or chopping for your recipe. Another tip, Sage loves to be paired with other herbs like Rosemary and Thyme.

Now here's some info... 
Sage, officially known as, Salvia officinalis, is a perennial, evergreen plant, with woody stems, and green leaves. It is a native to the Mediterranean and has a long history of medicinal and culinary use. 

Yes, you read correctly.. it's from the Salvia plant, and no, eating it will not get you high so don't worry. In fact, Sage has many health benefits and for that reason alone you should consider giving it a try.

Some claimed health benefits are: 

• Treating a sore throat 
• Good for the skin 
• Relives stomach and gastrointestinal pain 
• Lowers blood sugar 
• Offers antioxidants
• Aids against memory loss
• The scent aids in relieving headaches and stress 
• When chewed, fights cavities 

Hopefully an interest in Sage has been sparked within you to either cook with, or burn as incense in your home.... but really, you should cook with it!