I just love it when I find a recipe pinspiration that I have all of the ingredients for in my fridge or freezer. It’s such a great feeling to be able to create a unique and fun meal from scratch with all of the right ingredients. This one is definitely a new favourite!
Begin by cooking down some tomatoes and garlic in olive oil in a medium saucepan.
Now it was time to made the bisque sauce. It was so simple and combined from fantastic flavours! I used Elaine Wilson’s Sweet Chili Sauce from Food You Can Cook. I only have one bottle of it left, so I am trying my darndest to make it last!
I was recently invited to attend a cooking demo, sponsored by Minute Rice. Unfortunately, I was not able to attend that evening, but they still generously sent me some free product. (I LOVE being a food blogger!) I served this recipe with the Whole Grain Brown Rice. Honestly, it was absolutely delicious. I love how quickly it cooks (10 mins!!), and you get all the nutritional benefits of eating brown rice rather than white. Rock on, Minute Rice. Thank you!
- 3 Tbsp Olive Oil
- 3 medium tomatoes
- 5 cloves of garlic, pressed
- 1 Lb Mushrooms
- 1 medium onion, finely diced
- 1 tsp salt
- 1 Tbsp sweet chili sauce
- ½ cup sour cream
- 1 Lb large shrimp, peeled and deveined
- 1 cup reduced sodium chicken broth
- 1 tsp sea salt
What to do:
- In a medium-large skillet or saucepan, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). If they are still holding their shapes well, mash them up a bit with a potato masher or the back of a spoon. Remove your tomatoes and set aside.
- In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
- Add 1 tsp salt, ½ cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1½ cups chicken broth and stir to combine.
- If you like a thicker sauce, let simmer over med-high heat for about 10 mins to release some of the water in the sauce.
- Once your sauce has reached the desired thickness, add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery.
- Let the sauce cool down a little bit, then serve over whole grain brown rice.
- Enjoy, a lot!
Sometimes, you just want to eat a big bowl of pasta topped with thick meaty sauce. When that hankering comes about, there is honestly nothing better than thick, meaty Bolognese sauce, in my mind.
I blended them up in the processor and added then to the pot. I know, it doesn’t look the most appetizing, but boy was it ever good!Add a bunch of spices and serve atop a nice bowl of pasta, all covered with cheese.
You will need:
- 1 large onion
- 2 small leeks
- 3 ribs celery
- 2 small sweet bell peppers
- 4 cloves garlic
- 1 pound ground beef
- 1 can fresh tomatoes, or 1.5 cups fresh
- 1/2 cup water
- 1 tbsp Italian seasoning
- 1 tsp oregno
- 1 tsp basil
- salt and pepper to taste
- 1 box of spaghetti
- Parmesan cheese, to serve
In a large pot over medium heat, brown your ground beef in a little olive oil. In a food processor, puree onion, peppers, celery, leeks and garlic into a paste. Add the pureed veggies, and cook them down with the beef. Add your tomatoes to the food processor, then add them to the beef and veggie mixture. Cook for another 5 minutes while adding your spices. Once combined, add half a cup of water and simmer on medium-low for an hour, allowing the flavours to combine. While simmering, prepare your pasta. When everything is ready, serve pasta topped with Bolognese sauce, all covered in Parmesan cheese. Hmm!