Shrimp and Kale

It was another night where I wanted to use up ingredients in the fridge but still make something interesting.  I always keep shrimp in the freezer because they can turn any meal into something a little more special.  Tonight I decided to use up a batch of kale I had in the fridge and a yellow pepper and some feta cheese.  Here goes:

shrimp and kale

This dish took about 20-30 minutes in total.

Ingredients: Serves 2-3

1 leek (white part only) sliced

1 bunch of kale chopped finely

1 pepper (any colour will do)

2 garlic cloves minced

10-15 shrimp (medium sized)

1 – 14 oz can finely diced tomatoes (you can chop about 4 roma tomatoes instead of using canned if you like)

Feta cheese for sprinkling over top

Directions

Sauté leeks and chopped pepper till soft (I add a small amount of brown sugar to help brown them a bit and to make the tomato flavour a bit less acidic.) Add chopped garlic when leeks are soft and sauté together for a minute or two.  Then add tomatoes and chopped kale and mix till the kale begins to soften.  Once the kale is soft add the shrimp and mix thoroughly. Cover and let it finish cooking for about 3-4 minutes.

Put in a plate and sprinkle with some feta cheese and serve.

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Lemon-Dill Orzo Salad with cucumbers, Olivers and Feta

Great salad for stretching out summer just a wee bit longer.  This is from a blog I follow called FOOD 52.  They have some great recipes from a bunch of different bloggers.  Check out the site. It’s very creative. This recipe and photo is by Sarah Fioritto

By Sarah Fioritto food 52-orzo-salad-005

 

 

 

 

 

 

 

 

 

 

 

Summer dinner with Fern and Ian

Fern is my oldest friend – we have known each other since we were 8 years old (just a few years ago really 😉 )

I took a half day off work on a Friday and hung out with Fern in her lovely swimming pool after which we made dinner for her family . It was a lovely day with a perfect ending – good food and good company.

The menu was simple – fresh salad topped with feta, mixed red and white quinoa with grilled onion, red pepper and a bit of parmesan cheese, grilled marinated salmon and fresh corn on the cob just boiled.  While simple, the food was fresh and delicious.  Cooking with friends is a great way to spend time.

summer dinner at Fern and Ians

red & white quinoa and veg

salad with feta

Summer Salad for Dinner

Last night I was at a loss for what to make for dinner. I opened the fridge and it seemed pretty bare except for salad makings.  I remembered I had some frozen shrimp and decided to BBQ them and put them into a salad.  It turned out delicious and super fast and easy.  I love dinners like this especially in the summer – something light and tasty (and using up things in my fridge).

summersalad1

summersalad2

Ingredients

Shrimp (as many as you want per person)

Salad – (whatever you like in your salad – I used carrots, cucumbers and tomatoes)

Feta Cheese (optional but it gave a nice slightly salty flavour)

Directions

Grill shrimp in whatever sauce you like – I used a hoisin and sweet chilli style of sauce called General Tao. Make your salad and add shrimp and feta cheese crumbled on top.  I used a creamy cucumber dressing but you can use whatever dressing you have on hand.

Pretty easy don’t you think?  And delicious!

Grilling in the country

Spent a wonderful Canada Day long weekend in around the Lindsay/Peterborough area at my good friend Victorias place.  It was like a spa for the mind and body.  We had planned on experimenting with cooking up new food ideas so I was very excited.  Some worked really well while others not as much.  I decided to blog even the mediocre in hopes perhaps someone could recommend how to make it better.  Here goes several meals so keep reading after the first:

Brown Rice Paella (not your typical version)

paella1

While this looks really good….it was lacking in intensity of flavour. We didn’t do the typical spicing which is probably why it was lacking in flavour.  Instead we opted to try lime and cilantro to flavour it for a lighter tasting paella.

Ingredients

1 cup brown rice (we should have used instant rice but used regular brown rice as it was what we had)

10 large raw peeled shrimp

1 lb of mussels

1 cup of frozen green peas

Juice of 1 lime

1 lemon cut in quarters (to sprinkle over dish)

Fresh coriander

Directions

We marinated the shrimp in some lime juice and coriander first.

Cook the rice in chicken or vegetable broth until just about ready then add the frozen peas, shrimp and then the mussels on top.  Cover and steam for about 5 minutes.  Very quick and easy but the thing that made it taste okay was we added hot sauce to it on our plates.

Please feel free to comment any ideas you think would have improved on the flavour (other than the traditional style).

Grilled Turkey Burgers with Tomato and Feta Salad and Grilled Vegetables

Grilled Turkey burger

tomato and feta salad

This was amazing – We made these burgers in a way I had never made burgers before and low and behold they were awesome!!!!

We did not have any bread crumbs so we used large flake oatmeal instead.  Who would have thought!  Okay every gluten intolerant person probably knows this but we didn’t so it was amazing to learn.

No real need for instructions here as you just combine all ingredients which included the following:

1 lb. ground turkey

1 sweet onion – I caramelized the onion but you can just sauté it.

About 1 cup of large flake oatmeal

Dijon mustard – 3 tbsp

2 cloves of garlic minced

A splash of hoisin sauce

A splash of BBQ sauce

(use any condiments you have in your fridge that you think you might like)

A pinch of black pepper

1 egg

The mixture seemed very wet so we made the patties and put them in the fridge and like magic by the time we went to cook them (about an hour or two later) they had firmed right up! – apparently the oatmeal absorbs moisture (I know all you people that knew this are thinking “Well of course it does” but we really didn’t know – I am not an oatmeal eater so I never use it).

The fun part for us both was grilling on a tiny charcoal grill – after several attempts we got it going and that little sucker really got hot (we kind of charred a couple of the burgers in the process but they still tasted amazing).

Burgers on BBQ

Add to this a roasting pan full of baby carrots from the farmers market fresh that morning, japanese eggplant and asparagus topped with a bit of shredded parmesan cheese and you have a fabulous meal.

Grilled veg

What could be better to add to this meal than a salad of fresh tomatoes with feta cheese and basil from the garden fresh picked and you have the perfect summer meal. (oh yeah I also sautéed some mushrooms to put on top of the burgers…)

Lastly – for lunch Victoria made this yummy Niçoise salad with some fresh tomatoes, baby white potatoes, 2 hard boiled eggs, fresh quick cooked asparagus with a dijon dressing that was absolutely delightful!  So fresh and tasty.

nicios salad

You now know pretty much everything we ate that  weekend 😉

Pretty darn awesome I have to say!

Summer Watermelon Salad

Made this salad up from a few different ideas of salads I have had.  Love the idea of the ingredients here because they are both sweet and savoury and very refreshing. It also took about 5 minutes to prepare which makes it a great idea in my books.

watermelon salad

 

Ingredients:

• Seedless watermelon cut into 1/2″ cubes (make as much as you want)

• Feta cheese crumbled (again as much as you want – should look like a white sprinkling over pink watermelon

• Fresh mint – very thinly sliced

• White balsamic vinegar

 

Directions:

Cut watermelon into 1/2″ cubes into a bowl. Crumble feta cheese over top so it has a nice white sprinkling but not completely covered.  Add chopped mint.  Toss ingredients in  the bowl and sprinkle a bit of white balsamic vinegar over top. That is it!