July 23, 2013 § 1 Comment
Pineapple grilled cheese is a favourite recipe that I picked up in India. It’s a common menu item in the beach areas and I’ve enjoyed many pineapple grilled cheeses while escaping India’s hot midday sun.
My son got quite hooked on them and tried to order one in Delhi. It was a humorous occasion when the waiter came back with a round slice of pineapple topped with a thick cut of cheese. We had to explain what we wanted and fortunately he brought back the right item. After that experience, my son never bothered to order it again outside of the beach areas.
At home in Canada, I make them regularly for my son who is a huge pineapple fan. He is a student in french immersion and one of his favourite things to say to his sister is “Tu es une ananas.” Which literally means “You are a pineapple!”
I’ve added hot peppers to this recipe to contrast the sweet and spicy flavours. This grilled cheese is very refreshing on a hot day and is a good use for any left over pineapple.
Makes 2 slices
Cooking time 10 minutes
2 slices of bread
1. Toast the bread to prevent the bread from becoming soggy.
2. Place pineapple and hot peppers on the bread and top with sliced cheese.
3. Grill in the oven until the cheese has melted.
February 19, 2012 § 1 Comment
These peppers take a bit of time to make but when you sit down to eat them, you realize that they are worth it. To save time cook the beets in advance. I boil a batch of beets and store them in my fridge so they are ready for use. It is important to cut the ingredients in this recipe into really small pieces so that the peppers will stuff easily and not break. You can enjoy these peppers for a snack by themselves or serve as a main with a side.
Makes 6 halves
Prep time 25 minutes
Baking time 20 mins
Preheat oven 375 degrees
3 peppers cut in half and seeded
tbsp (15 ml) olive oil
1 tsp (5 ml) cumin seeds
2 tbsp (30 ml) diced onions
1/2 cup (125 ml) chopped kale or broccoli
1/2 cup (125 ml) boiled beets cut into 1/4 inch pieces
1/2 cup (125 ml) corn
1/2 cup (125 ml) chopped walnuts
1 tsp (5 ml) oregano
1/2 tsp (2 ml) salt
1 cup (250 ml) cooked quinoa or rice
1 cup (250 ml) grated vegan or dairy mozzarella cheese (optional)
1. Bring water to boil in a kettle. Place the peppers in a bowl and add the boiling water. Soak for about 15 minutes or until the peppers soften but are still firm. Drain the peppers and place on an aluminum foil lined baking tray.
2. Add olive oil to a medium-sized saucepan on medium heat. When hot add the cumin and cook until it starts to pop. Then add the onions and sauté until they caramelize.
3. Add the kale/broccoli and cook until soft. Then add the rest of the veggies and cook they are soft.
4. Add the walnuts and spices. Mix the veggie mixture and cook for about another minute.
5. Transfer the mixture to a bowl and add 1/2 cup of cheese. Add the rice and stir.
6. Carefully stuff each pepper and place back on the tray. Sprinkle each pepper with cheese.
7. Bake in the oven at 375 degrees for about 20 minutes or until the peppers are roasted. Lightly broil to melt the cheese.