Honestly this is one of the best shrimp recepies, and so simple too! The mix flavours of garlic, white wine and cumin are truly delicious. Served with rice, pasta or even some fresh bread it makes for one healthy and yummy dinner :). To save time I used frozen cooked and peeled shrimps, but you can use any other sort ( if you have that extra time 😉 ).
1 medium onion
2 garlic cloves
1/2 teaspoon grounded cumin
1/3 cup white wine
1 can Italian tomatoes
1 cup frozen shrimp
1/4 cup feta
Heat olive oil, and toss in onion cut in small pieces. After around 3 minutes on medium heat add cumin, salt and garlic, and after another minute add wine. Let it simmer for around 4 minutes, and then add tomatoes. After another 5 minutes you can throw in your shrimps. Let it mingle a bit ,add crumbled feta and parsley. Bonne appétit !
Here is an all time favorite of mine but in a simpler then the classic version. My family loved this jusy , fresh and flavourful dinner, and I’m sure you’ll love it too !
2 chicken breast
1/2 cup of mushrooms
1big can of hole Italian tomatoes
1 cup of white wine
3 garlic cloves
Cook chicken cut in cubes, on olive oil until golden, then set it aside. Now cook onions cut in stripes,when golden add mushrooms, and after around 3 minutes garlic, and then vine. Let it cook for couple of minutes, and then add tomatoes, chicken and thyme. Let it mingle for around 20 minutes on low heat. Before serving add olives and parsley. You can serve it like me with fresh and crunchy bread, or with pasta. Both ways it’ll be delicious !
Looking for a simple, fast, and yummy week dinner idea? Do you have eggs, milk, cheese and some pie shells? Then you are ready for a quiche :). Imagination is the limit, you can add whatever you fancy. I did mine with some yellow bell peppers, European salami ans tomatoes. And my family loved it. If you add a simple salad on the side, your dinner is done.
1/3 cup of milk
2 teaspoons of flour
pinch of salt
1 cup cheddar cheese
1/2 cup of cut salami ( optional)
1 large bell pepper cut in stripes
1 large tomato
Mix milk, eggs, flour, salt and cheese. Place pepper stripes on the bottom of your shell, pour the liquid egg mix, place tomato slices on top, and let bake for around 45 min on 350 F.
It’s a very simple dish that with a bit of olive oil and a lot o patience turns in to delicious comfort food of fall. Since all the harvest best is just waiting for us at the market, I couldn’t but hear the call of nice ripe tomatoes, peppers and eggplants. Therefore I opted for one of my partly french-Canadian family favorites : ratatouille. My toddler loves it because all the veggies are given this new, sweetish and delicate taste since they have been all sauteed separately in olive oil. And that’s when you’ll need your patients, cause once you’ll cut your veggies in nice cubes,you’ll need to keep them apart one from another and place them on the pan with olive oil to cook them until they are nicely soft before mixing everything together. I usually use two pans to speed the process a little. But, I assure you, it is totally worth the job! So go ahead and give it a try 🙂
4 bell peppers of different colors
4 big ripe tomatoes
1 big eggplant
6 medium carrots
3 medium onions
4 cloves of garlic
salt & pepper
Cut your veggies in to cubes. You can start with carrots and peppers, and while you saute them on two pans separately, with a good dose of olive oil, you can cut the rest. When carrots and peppers will get soft, you can mix them together, and start with another veggie. Don’t forget to mix them together only once the are nice and soft. Add crushed garlic in the end,let it mingle a bit, and serve with crunchy toasted french bread. For a full meal couple it with one of my soups 🙂 Yum!
This is one of my summer favorite tastes: juicy and sweet grilled tomatoes and zucchinis, delicate ricotta , crunchy arugula salad and a hint of garlic. Simple. Delicious. I guess you could do it with real home made pastry, and well, I could as well, but honestly, sometimes I don’t feel like being a perfect house wife, and buying pastry works good for me 🙂
Fresh tomatoes (5 or 6)
ready to bake pastry
Spread some olive oil on the pastry, place sliced tomatoes and zucchinis, spread pressed garlic, and let it bake for around 35 min.
When ready, add ricotta and arugula salad.Voila!
I just love to use fresh veggies from the market Jean Talon, where a basket full of bell peppers you can get for 3 dollars, and it’s grown here in my province by this nice old man that’s selling me these on weekend.Or at least I hope so. So what am I going to do with a basket full of nice peppers, zucchinis and cherry tomatoes? An easy toss bien sûre !
2 chicken breast
Cut all the veggies, in big pieces.No need to over do it.Toss them around chicken breasts.Mix some crushed garlic with olive oil salt and pepper. Pour all over.Put fresh rosemary on top. Bake around 40 min on 350 F.