Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
Herbed Quinoa Shrimp Bowls
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
    Herbed Quinoa Shrimp Bowls
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Ingredients
      Shrimp Bowls
      Dressing
      Servings: people
      Instructions
      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
      3. Pat shrimp dry and season with salt and pepper.
      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

      Turkey Pot Pie with Puff Pastry

      A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
      Turkey Pot Pie with Puff Pastry
      Print Recipe
        Servings Prep Time
        6-8 people 35-40 minutes
        Cook Time
        30-35 minutes
        Servings Prep Time
        6-8 people 35-40 minutes
        Cook Time
        30-35 minutes
        A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
        Turkey Pot Pie with Puff Pastry
        Print Recipe
          Servings Prep Time
          6-8 people 35-40 minutes
          Cook Time
          30-35 minutes
          Servings Prep Time
          6-8 people 35-40 minutes
          Cook Time
          30-35 minutes
          Ingredients
          Servings: people
          Instructions
          1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
          2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
          3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
          4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
          5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
          6. Preheat oven to 425°F.
          7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
          8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
          9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
          10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
          11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
          Recipe Notes

          -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

          -Flour does not reach its full thickening capacity until it comes to a full boil.

          -Use pre-rolled puff pastry dough for more convenience.

          -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

              Tarragon Chicken Salad

              Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
              Tarragon Chicken Salad
              Print Recipe
                Servings Prep Time
                2 1/3 cups 15-20 minutes
                Passive Time
                15 -120 minutes
                Servings Prep Time
                2 1/3 cups 15-20 minutes
                Passive Time
                15 -120 minutes
                Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
                Tarragon Chicken Salad
                Print Recipe
                  Servings Prep Time
                  2 1/3 cups 15-20 minutes
                  Passive Time
                  15 -120 minutes
                  Servings Prep Time
                  2 1/3 cups 15-20 minutes
                  Passive Time
                  15 -120 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
                  2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
                  Recipe Notes

                  -The tarragon flavour will become more pronounced the longer the chicken salad sits.

                  -A precooked roaster chicken that has been chilled works wonderfully.

                  Mushroom Gruyere Tart

                  A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
                  Mushroom Gruyere Tart
                  Print Recipe
                    Servings Prep Time
                    8 appetizer wedges 40 minutes
                    Cook Time Passive Time
                    25 minutes 2-3 minutes
                    Servings Prep Time
                    8 appetizer wedges 40 minutes
                    Cook Time Passive Time
                    25 minutes 2-3 minutes
                    A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
                    Mushroom Gruyere Tart
                    Print Recipe
                      Servings Prep Time
                      8 appetizer wedges 40 minutes
                      Cook Time Passive Time
                      25 minutes 2-3 minutes
                      Servings Prep Time
                      8 appetizer wedges 40 minutes
                      Cook Time Passive Time
                      25 minutes 2-3 minutes
                      Ingredients
                      Servings: appetizer wedges
                      Instructions
                      1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
                      2. If not using bacon, heat olive oil in a large skillet over medium heat.
                      3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
                      4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
                      5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
                      6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
                      7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
                      8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
                      Recipe Notes

                      The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.