Quinoa and Florida Grapefruit Stuffed Poblano Peppers
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
4 large poblano or anaheim peppers (about 1 lb/454 g)
1 tbsp (15 ml) canola oil
1 small onion, diced
3 cloves garlic, minced
1/2 cup (125 ml) quinoa, rinsed
1/2 cup (125 ml) Florida ruby red grapefruit juice
1/2 cup (125 ml) vegetable broth
1 Florida grapefruit, peeled and chopped
1/2 cup (125 ml) crumbled feta cheese
3 tbsp (45 ml) chopped fresh cilantro
1 tsp (5 ml) minced canned chipotle pepper
1/2 tsp (2 ml) granulated sugar
Directions:
Place peppers about six inches (15 cm) under broiler and roast peppers, turning often until blackened and charred. Let cool until easy enough to handle and gently remove charred skin. Carefully cut a long slit on the side of each pepper and remove seeds, trying to keep pepper whole. Set peppers aside.
In a large skillet, heat oil over medium heat and cook onion and garlic for about two minutes or until softened. Stir in quinoa to coat. Add grapefruit juice and broth and bring to a simmer. Reduce heat to low, cover and cook for about 20 minutes or until quinoa is tender and liquid is absorbed. Stir in grapefruit, feta, cilantro, chipotle and sugar.
Spoon quinoa mixture into peppers and nestle in a small casserole dish. Bake in 400 F (200 C) oven for about 15 minutes or until heated through and cheese is slightly golden.
Makes 8 servings.
Florida Grapefruit and Walnut Muffins
Muffins just bursting with juicy pieces of Florida grapefruit and walnuts are easy to make and taste delicious. Using in-season Florida grapefruit ensures the freshest and most flavourful muffins.
Prep time: 15 minutes
Bake time: 15 minutes
Makes: 12
1 cup (250 mL) all purpose flour
2/3 cup (150 mL) whole wheat flour
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) buttermilk
1/3 cup (75 mL) butter, melted
1 egg
1 tsp (5 mL) grapefruit zest
1 ruby red Florida grapefruit, segmented and coarsely chopped
2/3 cup (150 mL) walnuts, coarsely chopped
Topping:
1/3 cup (75 mL) icing sugar
2 tsp (10 mL) grapefruit juice
Line 12 muffin tins with paper liners; set aside. Preheat oven to 400F (200C).
In a large bowl, whisk together whole wheat and all purpose flours, sugar, baking powder and salt.
In another bowl, whisk together buttermilk butter, egg and zest. Pour over flour mixture; add grapefruit and walnuts. Stir until just combined.
Divide mixture evenly among prepared tins. Bake for about 15 minutes or until golden and tester inserted in centre comes out clean. Remove to cooling rack and let cool.
Topping: Stir together icing sugar and grapefruit juice. Drizzle over muffins to serve.
