Winner Announcement + Smokey Salmon Recipe!

Good morning everyone! Well, as happy as a morning can be when it's a Monday. I'm feeling alternately happy and unhappy at the moment because it is currently snowing in Vancouver! The snow makes me happy because it is so pretty and delicate, but as soon as I have to go anywhere in it, the snow just makes me as cranky as an old lady who needs her prunes. At least though, I will be making one lucky person very happy now because I am going to announce the winner of Part 2 of BHMnB's Holiday Giveaway Bonanza!!! Thank you to all who entered, but only a few of you actually got the correct answer, which was that Grandma had drank too much eggnog and wandered out looking for her medication. Sorry guys, but you had to get this right to be eligible! Out of the remaining entries, I randomly chose a winner, and that winner is...

Peggy

As usual, Peggy has 48 hours from publication of this post to claim her prize! Congratulations Peggy!

Keep on reading everyone, because tomorrow will be the announcement of Part 3 of my Holiday Giveaway Bonanza and this time, it won't be just open to Americans!!

If you're still feeling sad, then drown your sorrows in some delicious comfort food, care of our regular food correspondent, Mr. T:


Smokey Salmon and Wild Rice

Sometimes I just don’t feel like grocery shopping or eating out, so I just make something with whatever I’ve got. In the most recent case, this recipe was created. It’s simple, taking about 45 min (mostly to cook the wild rice, I had time to clean up the kitchen while cooking) so it's great for a work night. It’s nothing fancy, but a good quick meal. Make it more gourmet by grilling a piece of smoked salmon and serving it on top of the rice instead of using a tin of salmon and smoked paprika.

First get the wild rice cooking since it takes the longest.

Bring to a boil:

1 cup of wild rice mix

2 cups water

Reduce heat and simmer 45 min. Probably want to wait about 10-15 min after starting the rice to continue the next part.

Saute in a large wok over medium-high heat 5 min:

2 tbsp olive oil

1 red pepper, chopped

2 cloves garlic, sliced

Add:

½ cup orange juice (no pulp)

2 tbsp chives

Reduce to medium heat. Let the orange juice reduce until it is a sauce coating the peppers and garlic.

Mix in:

6 cherry tomatoes, sliced

In a bowl, mix:

1 tin (213g) of sockeye salmon

1 ½ tsp smoked paprika

1 tsp sumac (can use something tart and fruity if you don’t have sumac, maybe a vinegar with raspberry juice)

Add the mix of salmon and spices to the pot after the tomatoes have started to cook. Once the rice is done cooking, mix it in with the rest, make sure it’s all hot, and serve. Enjoy. Makes enough for at least 2 with no side dishes.