Shrimp and Kale on Pasta (Gluten Free)

Many of you that read this blog know that I like to use up whatever is in the fridge when I can. I had recently bought a big batch of kale as it looked so fresh. It had been a while since I had shrimp and pasta so I thought I would mix it up with the kale – how could it be bad? I also had some mediterranean black olives which I thought would give a nice saltiness to the dish.

Below is the recipe – it lasted me for three meals which in my book is a good use of leftovers. By the way – it tasted good too!

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Ingredients:

1 package of GOGO Quinoa pasta (I like this type of gluten free pasta) – penne style noodle

10 shrimp (frozen tail on)

1 bunch of kale with the stem and core trimmed off and the leaves chopped

10-15 black olives broken in half to take out the pit (easier to buy pitted)

2 tsp chopped garlic

Olive oil to sauté kale and shrimp

Directions:

Add contents of the pasta to a pot of boiling water.  Boil until softened (takes a bit longer than regular pasta).  When it is finished the water is quite starchy so I tend to rinse the pasta under water for a minute.

Add oil to a pan and put chopped kale till you have filled the pan.  Start to sauté the kale in a covered pan so the steam will help to soften it.  I also added about 1/2 cup of water in small amounts to aid in the steaming and sautéing process.  When the kale is wilted slightly add the chopped garlic and the black olives and mix – continue to steam/sauté until the kale is fairly soft.

When the kale is almost ready – throw in the raw shrimp, mix with the kale and garlic and cook until the shrimp curls and turns pink on both sides.

Add in the pasta and mix everything together.  Heat through and serve with crusty bread and grated parmesan cheese.

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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.

One Pot Kale and Quinoa Pilaf

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I got this recipe from a website I follow called FOOD52.  It is a great site with tons of recipes. (Found out about it from the blog A Pug in the Kitchen).

Check out this easy recipe that looks healthy and tastes great!

http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf

Lunch at Pan Chancho Bakery and Restaurant in Kingston Ontario

Had lunch in Kingston Ontario the other day with my cousin Tamara at one of our favourite places which is very well known in Kingston and which has a line up a mile long on the weekends (good thing it was mid week!). It is located at 44 Princess St  Kingston, Ontario, (613) 544-7790 – visit the website at www.panchancho.com

Pan Chancho is a take out bakery/restaurant in the front and a small eat-in restaurant in the back.  When you walk in the front door the smell is enough to make you want to move in permanently.  Fresh baked bread and a great kitchen send aromas of great food wafting through the air.

We went to the restaurant portion of the restaurant and each ordered lunch.  I had the spinach and asiago torte with a marinated artichoke salad. I can’t tell you how delicious this was.  The pastry shell was so flakey and light and the spinach and asiago perfectly mixed and warmed.  The salad of artichokes was yummy and included sun dried tomatoes, capers and pieces of marinated olives.  I love this restaurant and no trip to Kingston is complete without at least having lunch here.

panchanco lunch