Fish & Seafood, Lent, Salad, Sides

Pesto Shrimp Salad with Roasted Artichokes, Fennel and White Beans

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A warm salad for a cool summer evening.  if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !

Ingredients:

1lb cooked shrimp

1 package frozen artichokes, thawed and drained

2 bulbs of fennel, sliced

1 can of white beans

juice of one lemon

10 basil leaves, chopped

1/4 cup olive oil

1 Tbsp of minced garlic

2 tsp of red pepper flakes

1/4 store bought basil pesto

salt and pepper to taste

Methods:

Preheat oven to 375F

Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet

Roast for 45mins till fennel and artichokes and brown.

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In a pot, heat pesto and toss in beans and shrimp.

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Add the roasted vegetables and toss to coat all the ingredients together.

Serve hot or warm !

 

 

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Italian, Quick Dinner

Sausage Spinach Saute

A hearty, speedy skillet dinner.  With hints of Italian flavors, this dish would pair really well warm, crusty garlic bread on a cool summer evening.  With just a few ingredients that don’t even need to be fresh (i.e canned and frozen will work) and you can have dinner on the table in less than an hour.  Here is what you will need.

Ingredients:

1 lb of spicy Italian sausage

16 oz bag of thawed frozen spinach

1 medium onion sliced

1 can of white beans

1 Tbsp of olive oil

1 tsp of chopped garlic

A dash of nutmeg

salt, pepper and red pepper flakes to taste.

Method:

In a skillet add the sausage links and fill with a little bit of water and 1 tbsp of olive oil.  Cook the sausage till cooked through and the casing in lightly browned.

Remove the sausage, and to the same pan add the remaining oil and add the garlic.  Saute till fragrant and then add the onions.  Saute till pale golden.

Then add the spinach and the beans and saute till the spinach wilts down.

Season with nutmeg, salt, pepper and red pepper flakes and then toss in the sausages.

Plate up hot, straight from the skillet with some garlic bread !!!!!

Comfort food, Poultry, Stew

Chicken and White bean Chilli

This is a lighter version of the traditional beef and beans chilli.  It’s perfect for the warmer months and is surprisingly healthy, filling and delicious.  Serve it with corn chips, corn bread or even a bead or rice.  I like it warm ( not too hot) straight from a bowl.  So here goes !

Ingredients:

1 lb of chicken thighs, poached and shredded

2 cans of butter beans ( any white bean will do)

2, 7oz cans of salsa verde

1 medium onion chopped

1 Tbsp of chopped garlic

1 Tbsp of cumin, chilli powder and oregano

1 Tbsp of olive oil

salt and pepper to taste.

Method:

First you will need to poach and shred your chicken.  For a short cut, you could use a store-bought roasted chicken and shred it.

Heat olive oil in a pan and saute the onions till pale golden.

Add all the spices and saute with the onions for a good 5-10 mins

Then add the chicken and the salsa verde and saute for another 10 mins

Add the beans and about 3-4 cups of water ( you could adjust the amount depending on how much chilli you want to make or how thick you want it to be)

Simmer for 20 mins and serve warm !!!