We are coming down to the bare scraps around here before I go for groceries. Therefore, the inspiration for these Coconut Curry Shrimp Bowls came from trying to figure out what to use what I had left. I’ve been trying to limit my trips to the grocery store, and the good thing about that is that I tend to use up everything we have with no waste. The other benefit of limited supplies – it allows you to be creative with the ingredients you have on hand. We had some shrimp in the freezer, a can of coconut milk and red cabbage. I’ve been slightly obsessed with red cabbage lately.…
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Basmati Rice with Sun Dried Tomatoes, Olives, Almonds and Goat Cheese
Rice doesn’t have to be boring. It’s easy to jazz it up with some flavour punches. It really is the perfect blank canvas just waiting for your to adorn it. When I first met my husband he told me the only two foods he disliked were plain white rice and rhubarb. I have since fed him both without complaint. Thankfully he isn’t a picky eater otherwise I’m not sure I would enjoy cooking for him as much as I do. My kids give me enough grief with the picky eating business! We had ribs in the fridge tonight leftover from a big Sunday dinner, so I made this little side…
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Chicken Breasts with Fig Onion Sauce over Brown Basmati Rice Pilaf
OK so this title sounds way fancier than it actually is. I had 3 chicken breasts left in my fridge so I marinated them this morning in the following: Chicken Marinade (for three breasts) – 1/3 cup Extra Virgin Olive Oil – 1/6 cup Red Wine Vinegar (half the amount of the oil) – 3 garlic cloves, sliced thin – couple sprigs of fresh thyme – 1 tsp dried basil – 1 tsp dried oregano Then tonight when we got home from hockey I threw some brown basmati rice in our rice cooker using half chicken broth and half water for the liquid measurement (I know most of you can cook rice so I won’t include…
