Peach Habanero Syrup

11 04 2016

I’m a sucker for brunch! And for my birthday meal at my in-laws this past weekend, my MIL made a delicious sweet and savory brunch of chicken and waffles. I helped top it off with this simple and equally sweet and savory, peach habanero syrup. Bonus, leftovers are great for dinner too – thanks, Dee! 🙂

Peach Habanero Syrup

The following is compliments of This Girl’s Gotta Eat:

  • 1 cup water
  • 1 cup sugar
  • 1 habanero pepper, chopped (Choose a pepper size based on your level of comfort with heat, the larger the pepper the more spice it will add to the syrup. Also, leave the seeds and ribs in for more heat, remove them for less heat.)
  • 3/4 to 1 cup peach puree (Easiest way is to puree thawed frozen peaches with a little water – which is also my son’s baby food recipe too!)

In a small or medium saucepan, bring water and sugar to boil over medium heat. Cook until sugar dissolves, stirring often. Add the chopped habanero and lower heat to simmer. Cook on low, stirring often, for about 10 minutes. Add the peach puree and continue to cook, and stir, another 10 minutes. Remove from heat and blend with an immersion blender until smooth. Serve warm, and store leftovers in a mason jar in the fridge.

P.S. The consistency of this syrup is on the thin side. That doesn’t bother me, but if you’d prefer it to be thicker, try cooking it longer or adding a bit more sugar at the beginning.

Red Quinoa Peach Porridge

23 10 2013

I’m always on the hunt for new and unusual breakfast ideas because I tend to eat the same things time and time again – boring! I hadn’t thought of quinoa for breakfast before, but I’m glad I stumbled on this recipe! It’s hearty, deliciously easy and very healthy. Quick, give me a spoon 🙂

Red Quinoa Peach Porridge

Red Quinoa Peach Porridge

The following serves 2 (compliments of Food52 and This Girl’s Gotta Eat):

  • 2 peaches, peeled and sliced
  • 1 and 1/2 cups water
  • 1/2 cup milk (I recommend unsweetened vanilla almond milk)
  • 1/4 cup red quinoa (make sure you get the pre-rinsed kind to save yourself the hassle)
  • 1/4 cup old fashions rolled oats
  • Ground cinnamon to taste
  • Chopped walnuts to garnish

Place the quinoa, peaches and water in a small saucepan. Cook uncovered for 30 minutes over medium heat.

Add the oatmeal and milk. I also added ground cinnamon to taste. Cook uncovered, until the oats are tender, about 10 minutes, stirring occasionally. Top with chopped walnuts (or any other nut you prefer to give it a little crunch) and enjoy!