When we had this for dinner the first time we couldn’t stop talking about it afterwards. Every half an hour or so one us would say “mmm.. supper was good.” Even Max would not stop eating it until every last bit was gone. I was a little disappointed that there were no leftovers because I was craving it again the next day (we halved the recipe). It’s a super quick meal to throw together on a weeknight and the flavours are outstanding.
Couscous has been a fairly new addition to our family’s table. We’ve only started eating it in the last year or so and I have no idea why. It’s so quick to prepare for a side or main and the pasta soaks up all the delicious flavours of whatever you cook it in. Traditional Paella (pronounced pah-e-yah) is made with rice but making it with couscous instead speeds up the cooking time considerably and is just a fun change from the norm.
This meal has a lot going for it. Not only does it take less than thirty minutes to throw together but it’s also a one pot dinner and fairly healthy too. Plus, I love anything that gives me the excuse to eat shrimp!
Do you eat couscous? What are your favorite ways to enjoy it?
Shrimp and Couscous Paella
- 1 red bell pepper, chopped
- 3.5 cups chicken or vegetable broth (2-14.5 oz cans)
- 2 teaspoons ground coriander (optional)
- 1 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1 pound large shrimp, uncooked
- 2 cups frozen peas, thawed
- sliced almonds, to garnish
- fresh parsley, to garnish (optional)
- In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
- Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
- Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.
*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)
Adapted from Light & Tasty.
I felt like I was getting into a bit of a dinner funk a while back. I kept making the same sorts of things over and over. Different recipes but all in the same “genre”. I was getting bored and this recipe saved me. Well saved our dinner times anyways. :) It was the breath of fresh air I needed to wake me up and get me out of my rut.
It’s such a simple dish. The flavours. The preparation. The presentation. And yet, it packs a flavourful punch. More and more I’m loving recipes with simple, clean flavours. If there’s too much going on the flavours tend to get muddied, but when you keep the flavours simple they shine so much more. And, it usually means they’re quick to prepare, which is the case with this recipe.
I love the fact that this is made with ground chicken. It soaks up so much more of the delicious sauce and helps cuts down on the prep time. It also makes it a little different from most stir-fry recipes you come across, adding a little more variety to your dinner table.
The sauce is different from any recipe I’ve made before. Which is partly what inspired me to get out of my dinner rut and start looking for recipes that might be a little different then I might normally try. It’s not odd, just different. And, that makes me happy!
I am literally addicted to this dish and just looking at it makes me want more. I encourage you to give it a try soon!
Hoisin Chicken with Noodles and Green Beans
- 300g green beans, cut in half
- 1 (250g) package ramen noodles
- 3 tablespoons sweet chili sauce
- Bring salted water to a boil in a large saucepan. Add green beans and cook for 10 minutes until tender-crisp. Add noodles to water in last 3 minutes of cooking time (or as long as the package dictates). Strain and set aside.
- Mix together hoisin sauce, lime juice and chili sauce. Set aside.
- Cook chicken in a small amount of oil until cooked through. Add garlic and cook one minute or until softened. Stir in hoisin mixture. Cook until bubbly and sticky. Stir in noodles, green beans and green onions. Serve immediately.
Adapted from Good Food
I may not have an actual garden, but in the summer months, it seems as though I have one strewn around my kitchen. Pasta Primavera is such a great way to use up the plethora of vegetables in your garden, whether that be in your backyard or your fridge.
Over at Simple Bites I’m sharing the recipe for this tasty pasta (seriously, it’s so good that Max can’t get enough of his veggies when I serve them this way) and some tips on freezing and cooking vegetables so you can enjoy it all year long.
“The end of summer marks the time that we start scrambling to use up all the fresh produce bursting from our gardens. It can be hard to find ways to use up so many vegetables at one time. That’s why the Italians created Pasta Primavera..”
Read more and get the recipe on Simple Bites.
In case you missed it, I was over at Simple Bites yesterday talking about how to keep meals on hand for hectic days as well as sharing three recipes that are made from pantry staples.
Mealtimes can be a harried affair when things don’t go as planned and the run to the grocery store has yet to transpire or you haven’t had even a moment to think about what your family is going to eat for dinner. Those are the days when you wish your fairy god-mother would pay you a visit and make a meal magically appear before you…
Read more and get the recipes here.
When I was first married I made every possible situation into a celebration. That first year of marriage we celebrated every monthly anniversary along with every romantic holiday in between. I love setting aside a special time to spend with the ones you love with no distractions. That first year gave me ample opportunity.
Things have changed a bit since we had Max and especially since we moved halfway around the world with no free babysitters to call upon. Now, a lot of the romantic days are spent together as a family. But honestly, I really don’t mind.
I know that my son will only be little for so long. In the blink of an eye I will be suffering from empty nest syndrome and will be missing the pitter patter of his little feet. That’s why I don’t mind this stage that we’re in. I get to set aside special days to spend time with my two loves. And, once the sonny goes to bed we get that much needed time to ourselves.
That is where this Garlic Shrimp Pasta is perfect. It’s so simple and fast that it won’t make for added stress. But, with it’s creamy garlic infused sauce and plump pink shrimp, it will definitely feel like a special occasion. You can whip this up in a jiffy once the kids are in bed. Just don’t be the only one eating it and make sure to keep some mints handy. :) Let the romancing begin!
Garlic Shrimp Pasta
- 2 Tbsp. butter
- 4 cloves garlic, minced
- 3/4 cup heavy cream
- 1/2 tsp. parsley
- 1/4 tsp. dill
- 1/4 tsp. salt
- pepper, to taste
- 5 oz (142g) spaghetti
- 1/4 – 1/2 cup small cooked shrimp (depending on preference)
- Melt butter in small saucepan. Add garlic and cook just enough to get rid of the raw edge. Do not brown.
- Add cream and spices. Bring to a boil over medium heat. Lower heat and simmer 15 minutes to reduce.
- Meanwhile cook spaghetti in salted boiling water. Drain.
- Add cooked shrimp to cream just to warm through. Poor over spaghetti and stir to combine.
Makes: 2 servings