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peaches

Sweet Chili Chicken Peach Wrap

Sweet Chili Chicken and Peach Wraps

EAT, family meals By April 16, 2014 Tags: , , , , , , 1 Comment

Instead of tortillas, try this gluten-free alternative. They’re easy to make, a super way to use leftovers and customize to your own taste.

11/4 cups (300 mL) cut into strips cooked chicken
3 tbsp (45 mL) Thai sweet chili sauce
1 (14 oz/398 mL) can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper round wraps
4 very small leaves Boston or leaf lettuce, torn in half
3-inch (7.5-cm) piece cucumber piece, cut into julienne strips
1/2 small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping

1. Have all your ingredients prepared. In a small bowl, stir chicken with sweet chili sauce. Fill a pie plate with warm water. Lay a damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices.

2. Working with 1 wrap at a time, dip in warm water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of the cucumber and red pepper and 2 to 3 mint leaves depending on size.

3. Fold bottom (edge closest to you) of rice paper wrap over filling towards centre. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce.  Best eaten right away but if storing, make sure they aren’t touching each other as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.

Makes 8 rolls

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BC Grilled Peaches

EAT, family meals By August 1, 2007 Tags: , , No Comments

This is a perfect light dessert for a hot summer day or night! Grilled peaches are filled with nutrition and flavour, and go very well with vanilla ice cream or homemade granola.

Serves 2 people

You need:
2 whole peaches
8 tbsp balsamic vinegar
4 tbsp brown sugar
2 tbsp lemon juice
1 pinch of pepper

If you have a grill

  1. Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
  2. Rub a little lemon juice over the peach halves so that they don’t dry out or brown.
  3. Preheat your grill to medium heat.
  4. While grill is heating up, put balsamic vinegar, brown sugar, the rest of your lemon juice and pepper into a small pot. Bring to a boil and stir until the brown sugar has dissolved.
  5. Take your peaches and your balsamic glaze out to the grill.
  6. Place peaches on grill, the cut half facing down for about 2 minutes, just to mark them.
  7. Now turn the peaches over, pour glaze over them and into the “pit hole” and grill for 5-6 more minutes, until mostly soft. Serve!

PS. This recipe is great with frozen yogurt or a nice vanilla ice cream!

If you don’t have a grill:

  1. Preheat oven to 400.
  2. Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
  3. Take a small frying pan and preheat to medium. Place the peaches, cut side down on the pan (no oil necessary) and let them sizzle there for about 2 minutes, so that the bottom browns just a little. Now put the peaches on a tray lined with foil with the cut side up.
  4. Put balsamic vinegar, brown sugar, lemon juice and pepper into the same pan. Bring to a boil and stir until the brown sugar has dissolved.
  5. Pour the balsamic glaze over the peaches and into the “pit hole” and put in oven for 7-8 minutes, until they are somewhat soft. (Your glaze may burn a little, in the pan, but it should not burn on the peaches).
  6. Take the peaches out and serve for a lovely dessert.

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