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.

      Beef Roulade

      Beef Roulade
      Print Recipe
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Beef Roulade
        Print Recipe
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Ingredients
          Servings: people
          Instructions
          1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
          2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
          3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
          4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
          5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
          6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
          7. Preheat grill to medium-high.
          8. Rub or brush prepared rolls on both sides with oil.
          9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
          Recipe Notes

          -I have found that using grated provolone makes the roll easier to roll.

          -Using a mesh grill mat is convenient but not necessary.

          Slow Cooker Lentil and Ham Soup


          Slow Cooker Lentil and Ham Soup
          Print Recipe
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Slow Cooker Lentil and Ham Soup
            Print Recipe
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Ingredients
              Servings: cups
              Instructions
              1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
              2. Cut excess ham away from bone and save for later.
              3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
              4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
              5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
              Recipe Notes
              • a smoked pork hock will work in place of a meaty ham bone.
              • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes
              Print Recipe
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Creamy Caper Smashed Potatoes
                Print Recipe
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                  2. Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
                  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

                  One Pot Turkey Mushroom Pasta

                  One Pot Turkey Mushroom Pasta
                  Print Recipe
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time
                    25 minutes
                    One Pot Turkey Mushroom Pasta
                    Print Recipe
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time
                      25 minutes
                      Instructions
                      1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                      2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                      3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.