Tag Archives: recipe

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

This has quickly become a household favorite!  I found a recipe on Pinterest for Pineapple and Shrimp Fried Quinoa, and I planned to make it the same week.  However, the more I looked at the recipe the more changes I made to it.  I knew my family wouldn’t go for some of the ingredients, and then I just got creative and changed the whole thing.  This really is a colorful and fun meal to make in the dead of winter.  It really brought some “summer” into our house when I made it.

Just a quick note…The first time I made this I only made half of the Coconut Quinoa recipe below.  My son inhaled half of the quinoa I made for the meal, and my husband and I ate the rest, which didn’t leave any to go with the leftover shrimp (very little shrimp was left).  I made another batch of the quinoa the next day and doubled it.  It came out perfect!

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Shrimp

Coconut Quinoa:

  • 2c quinoa
  • 2 1/2c chicken broth
  • 1 1/2c coconut milk
  • 1 1/2 T honey
  • Pinch of saffron

Combine all the ingredients for the quinoa in a pan and bring to a boil. Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp:

  • 2 lbs of shrimp (You could use less shrimp if you want, or more. We just really like our shrimp)
  • 2 T Extra Virgin Olive Oil
  • 3 cloves of garlic minced or shredded
  • 1 – 1 1/2 inches of minced or shredded fresh ginger
  • 5-7 mini sweet bell peppers
  • 1/2 pineapple cut into small pieces
  • 1 jalapeno diced (remove the pith and seeds…unless you want a spicier dish)
  • 1 T soy sauce
  • 1 lime juiced
  • 1/2 c coconut milk
  • 1-2 tsp curry paste (optional)

While the quinoa is cooking you can prepare the Hawaiian Pineapple Shrimp.  Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done. Then, add the coconut milk and curry paste. Stir until curry paste and coconut milk are combined into the sauce. Serve over the Coconut Quinoa.

Hawaiian Pineapple Shrimp and Coconut Quinoa 6

Combine all the ingredients for the quinoa in a pan and bring to a boil.  I always leave a half cup of the “thicker” coconut milk for the shrimp dish.

Hawaiian Pineapple Shrimp and Coconut Quinoa 9

Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp and Coconut Quinoa

Prepare your pineapple, ginger, mini sweet bell peppers, jalapeno, garlic, and lime juice.

Hawaiian Pineapple Shrimp and Coconut Quinoa 7

Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done.

Hawaiian Pineapple Shrimp and Coconut Quinoa 4

Then, add the coconut milk and curry paste.

Hawaiian Pineapple Shrimp and Coconut Quinoa 8

Stir until curry paste and coconut milk are combined into the sauce
Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

On the Menu

airport

I’m sitting here at the Minneapolis airport at 8 pm hoping and praying that my late night flight to Minot has not been canceled due to this wonderful storm circling around Minnesota and North Dakota.  All the flights to Fargo have been canceled, but I have high hopes for my flight…at least I think I do.

Since I have a long layover, I figured I should work on our menu for this week.

Monday:  Turkey Breast Meatballs as subs or with pasta.  I’ll let hubby and son choose which.

984a820dae7c3b7c963c8be2770fb6aa[1]

Tuesday:  Slow Cooker Cashew Chicken from Six Sisters’ Stuff.  This is my one new “pin” recipe to try this week.  It looks yummy and easy to make!

706e53c2d2509d74834a94ac508c18b9[1]

Wednesday:  Easy Barbeque Crock Pot Beef Brisket…This is my own recipe that is a family pleaser.  I also know that I’m making two Crock Pot meals back to back, but I’ve got a majorly busy week ahead of me, and I’m going to need easy go-to meals.

moltencake1

Thursday:  Ah Valentines Day…I really have no clue on this one for dinner.  I’m still thinking about it, but in the words of my aunt, “Life’s too short.  Eat dessert first.”  Therefore, I’m making either a decadent buttermilk chocolate cake or molten heart chocolate cupcakes.  These are both new “pins” that I’ve never tried before.  I’m not sure which one I’ll make…I’ll let my little man decide.

Friday or Saturday:  Fish Tacos!  I know I’ll be craving some summer food after my short trip to Florida, and what is better than fish tacos!  This is my own recipe that uses tilapia, and I make a radish and mango salsa/slaw to to with it.

What is on your menu?  Are you trying anything new?

On the Menu for Next Week

I finally got a chance to sit down and come up with next weeks menu.  Here is what we will be having in our household:

259027416038183428_TsYnlE8z_c1_thumb

Monday we’re having Chicken and Roasted Garlic Lasagna from For the Love of Cooking.  This is a recipe I have made 3 times now. We all love it too! The only change I made to the recipe was to double the amount of baby bell peppers and add more shredded chicken breast (we like our chicken!)

259027416038005175_hp8M9U8T_c1_thumb

Tuesday:  I made a ton of Rachel Ray’s Pasta e Fagioli with Roasted Garlic and Fennel last month and froze it. I’ll be pulling some of this out for soup and sandwiches Tuesday night.

BBQ Potatoes

Thursday will be rotisserie chicken from the grocery store, with roasted root veggies and the potatoes pictured above from Kayotic Kitchen. These potatoes are baked with garlic, butter, and chicken broth. I found this recipe on Pinterest, and each week I make one new recipe from Pinterest in hopes of making everything on my recipe boards…by the time I’m 80.

Friday will be homemade calzones. I’ll get the dough recipe posted with pics for ya during next week.

100_0521

For Super Bowl Sunday I’m making my Easy Crock Pot Pulled Pork, and it is a recipe that my hubby and son scarf down!

What is on your menu for this upcoming week?

NO WATER!! A Smoothie Recipe Too!!

lapping-593x768

Well, yesterday was a ton of fun, and it looks like today is going to be the same.  We lost water in the whole little town I live in on Tuesday evening.  By Wednesday morning they couldn’t find where the break in a pipe was, so they sent out a mass call to everyone (all 300 people…maybe 200) to look in their backyard to see if they saw any water pooling.  Mind you, we all have a butt load of compact snow in our yards.  I immediately thought of that mammoth hole Tilly and Hank dug, and I ran out there to make sure they didn’t dig far enough down to damage water pipes.  Unfortunately we got a bunch of snow the night before, so I had to start digging with my hands to check things out.  Of course, this brought Hank, Tilly, and Lady to my aid.  I can only imagine what we all looked like digging through the fresh snow.  Thankfully there was no water pooling there, and their hole was pretty shallow.

melting snow

Since we had been without water for over 12 hours at this point, I had to get resourceful.  I cannot believe I’m about to say this, and I will deny it later, but I’m so thankful for all the snow we have on the ground (again, never EVER mention that I said this, because I WILL deny it).  I had the pleasure of hauling buckets of snow into the house to melt, just so we could flush our toilets.  By the way…You cannot microwave snow.  It just evaporates.

Oh, and in case you were wondering…It takes 11 buckets and 45 minutes of melting the snow to flush 1 toilet.  I’m having so much fun around here!  Today starts day 2 of melting snow for toilet water on the stove!  Time to party!

snow

Bringing snow into the house added a bit of fun to our day.  Hank and Tilly thought I was bringing the snow in the house to play with, so they would try to sneak off with one of the buckets of snow, or just eat it.  Then, since my husband and I are such mature adults, we ended up having a snowball fight in the house.  Some people in the house may tell you that I started the fight, but I really don’t see it that way Winking smile.

laundy-image

Wednesday is also a key laundry day for me, so I was unable to do laundry.  I’m blaming our lack of running water this week if I don’t meet my goal of catching up on laundry this year.  I won’t even get into the back log of dirty dishes we have going on right now.  It is making me twitch.

Hopefully the water will come back on sometime…I’m praying for today, but it doesn’t look likely.  In the meantime, I’m so thankful for working at the Y.  We are now showering there.

There really is no way to transition from melting snow for toilet water into a smoothie recipe, so please forgive me.  Also, I’ll have the winner of the Giveaway posted in tomorrow’s post!!!

Lately it seems like the whole country is coming down with this awful flu.  Thankfully we have not caught it yet.  I’m hoping you have not caught it yet either.  In hopes of keeping you and your family healthy, here is an Immunity Boosting Protein Smoothie recipe.  Did you know that Mangos are a great way to help boost your immunity?  They are one of the very few fruits that have vitamins A, C, and E.

Immunity Boosting Protein Smoothie

Low Fat Strawberry Lassi

Ingredients:

  • 1 c frozen mango chunks
  • 1/4 c frozen cherries
  • 1/4 c frozen blueberries
  • 6 oz Greek vanilla, mango, cherry, or blueberry yogurt (I use mango or vanilla most of the time)
  • 1 scoop of protein powder (I use vanilla or banana)
  • Skim Milk to help blend
  • 1 T ground flax seeds

Directions:

Add the frozen fruit to your blender or Magic Bullet.  Then, add milk till it almost covers the fruit.  Finally add the rest of the ingredients.  Blend and enjoy!!!

Overnight Slow Cooker Blueberry Muffin Steel Cut Oats

I’m still on my slow cooker/crock pot steel-cut oat kick.  Nothing is easier than having bbjbreakfast ready for you when you wake up in the morning!  This morning I had my blueberry muffin steel-cut oats.  They taste just like a blueberry muffin but without all the added calories and fat!!  The secret to this recipe is the blueberry jam.  I use organic blueberry jam since all the other jams out there have corn syrup in them, and we all know how bad that stuff is for us!  If I need extra protein in the morning I will add a scoop of protein powder to my oats in the morning.  I hope you love these oats as much as I do!!  Enjoy!

Overnight Blueberry Muffin Steel Cut Oats

Ingredients:

  • 2 c Steel Cut Oats
  • 2 c Milk
  • 4-5 c Water
  • 10 oz. Jar Blueberry Jam or 1 c Blueberry Jam
  • 1 1/2 c Frozen Blueberries
  • 1/4 c Brown Sugar (optional…you can sweeten more if you like when you serve)
  • 4 T Ground Flax Seed (optional…but they are so healthy and good for you)
  • Any garnishes you like!

Directions:

Add all the ingredients to the slow cooker/crock pot and mix.  Set on “low” for 5-6 hours or “warm” for 8-10 hours.  They really do cook up perfectly when set on warm, and the clean up is a breeze compared to when they cook on the “low” setting.  Enjoy!!

Healthy Roasted Butternut Squash and Carrot Soup

The cold weather is hear, and that means soup season is here!!  I have spent quite a bit of time lately making large batches of different soups for our freezer, and this Roasted Butternut Squash and Carrot Soup is one of them.  As you can see I’ve been making a few batches of it to freeze in my plastic freezer Ball jars!

IMG_1116

Plus, look at what I found at the grocery store this year!

IMG_1114

Precut butternut squash for only $1.99 a package!!!  Wooohooo!  Last year I cut my middle finger right down to the bone while peeling a butternut squash (yes I was totally mature when showing people my finger Winking smile), and I was quite worried about peeling one again this year.  Now I don’t have toSmile.  If you don’t have access to precut squash, then I do have a tip for you.  My friend Christy, who is a total genius, taught me how to make peeling squash easier!  All you do is cut the top off of your butternut squash and throw that baby in the microwave.  Then, microwave it for a few minutes until the squash becomes a bit easier to work with…i.e. peel.  Pretty neat huh!  Thank you Christy!!

This hearty soup is a huge favorite in our house and will warm you up on those cold winter days!


Roasted Butternut Squash and carrot Soup 2

Ingredients:

  • 1 large butternut squash, peeled and cut into cubes
  • 3 carrots, peeled and cut into 1” pieces
  • 3 T extra virgin olive oil
  • 1 large onion thinly sliced
  • 1 large apple, peeled and thinly sliced (I use honey crisp when available)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2-3 sprigs of thyme
  • 1 quart (4 cups) chicken stock
  • salt
  • pepper

Directions:

Preheat oven to 400 degrees. Place the cut squash and carrots on a baking sheet lined with aluminum foil (this will make your clean up easier, trust me). Drizzle with extra virgin olive oil, and sprinkle with salt and pepper. I then use my hands to make sure all the veggies are coated with the oil, salt, and pepper. Roast in a 400 degree oven for 40-50 minutes, or until soft. While the carrots and squash are in the oven. Heat a large pot over medium low heat add olive oil. Then, add the sliced apple and onion. Cook the onions until caramelized. Then add minced garlic, stir, and cook for about a minute.  Once caramelized, add the quart of chicken broth, sprigs of thyme, and bay leaf. Bring to a boil. Then, reduce heat to simmer for 10-15 minutes. Remove from heat and discard the thyme sprigs and bay leaf.  When the squash and carrots are finished, remove them from the oven and place on a cooling rack.  In batches, puree the roasted veggies and apple-stock in a food processor.  Serve and Enjoy!!!

IMG_1107

Preheat oven to 400 degrees.  Place the cut squash and carrots on a baking sheet lined with aluminum foil (this will make your clean up easier, trust me).  Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.  I then use my hands to make sure all the veggies are coated with the oil, salt, and pepper.  Roast in a 400 degree oven for 40-50 minutes, or until soft.

IMG_1108

While the carrots and squash are in the oven.  Heat a large pot over medium low heat add olive oil.  Add the sliced apple and onion.  Cook the onions until caramelized.  Then add minced garlic, stir, and cook for about a minute.

IMG_1109

Once caramelized, add the quart of chicken broth, sprigs of thyme, and bay leaf.  Bring to a boil.  Then, reduce heat to simmer for 10-15 minutes.  Remove from heat and discard the thyme sprigs and bay leaf.

IMG_1115

When the squash and carrots are finished, remove them from the oven and place on a cooling rack.

IMG_1111

In batches, puree the roasted veggies and apple-stock in a food processor.


Roasted Butternut Squash and carrot Soup 2

This soup is perfect for freezing or serving up the same day!!  Enjoy!!

Overnight Crock Pot/Slow Cooker Maple Steel Cut Oats

Yesterday was a big day of making massive batches of soups, creamy tomato basil and roasted butternut squash and carrot, and meals for the freezer.  Somehow I got so caught up in all my cooking that I lost track of time and stayed up later than I wanted.  I think I’m in some kind of winter nesting mode.  Well, I made quite the mess in my kitchen from my day of cooking, and the clean-up took some time, as you can see from the picture below.  I should mention that I had already run the dishwasher twice that day.

IMG_1117

Due to  having a late night last night, I hit the snooze button a few too many times this morning.  Boy was I happy to have made these maple steel cut oats for this morning!  With getting my son ready for school and myself ready for work we didn’t have time to “make” much of a breakfast, so having thought ahead I put my maple steel cut oats in the crock pot last night, and voila!  Ready to eat as soon as we rolled out of bed, and boy were they perfect for this freezing cold morning.

This recipe calls for maple sugar, and I recommend you use it rather than maple syrup.  It gives the oats so much more “maple” flavoring!


Overnight Maple Steel Cut Oats

Ingredients:

  • 2 c Steel Cut Oats
  • 2 c Milk (you can use almond milk too)
  • 5 c Water
  • 2/3 c Maple Sugar Granules(if you like your oats really sweet, you might want to add a bit more maple sugar)
  • 1 tsp Vanilla
  • 4 T Ground Flax Seeds (optional, but they are really good for you)
  • Possible toppings: chopped walnuts, maple syrup, etc

Directions:

Add all the ingredients (except the toppings) to your slow cooker.  Stir to mix.  Set the slow cooker on “low” for 5-6 hours or “warm” for 8-10 hours.  I advise you to use the “warm” setting.  It will make your clean-up a lot easier the next day.  Stir and serve!