Make Date Night, special, delicious, and relaxed with this Date Night Oven Baked Garlic Butter Prawn Risotto.
Make Date Night, special, delicious, and relaxed with this Date Night Oven Baked Garlic Butter Prawn Risotto.
This BLT Rice Bowl with Avocado Lime Dressing post is sponsored by Minute Rice Canada as part of the #WeekdayWin campaign. My Kitchen Love has been compensated monetarily although all opinions and love expressed for this product are my own.
Here we go team. I’ve got another 15 minute meal to combat picky eaters featuring my pantry staple and meal rescuer Minute Rice. And what a way to do it if I might say. Bacon. My undeniable love for bacon. Now, bacon is one of my picky eaters favourite foods making this dish a welcome one at our dinner table. This BLT Rice Bowl with Avocado Lime Dressing is a total #WeekdayWin as it is made in under 15 minutes, has fresh tasty ingredients, and a dressing that just might be the best compliment to a salad yet.
This post is sponsored by Mushrooms Canada. My Kitchen Love has been compensated monetarily, although all opinions and love expressed for this vegetable are my own.
I’m so very pleased to be partnering with Mushrooms Canada to bring you one of my favourite ways to cook with mushrooms, Mushroom and Asparagus Risotto. I adore making risotto. Contrary to popular belief, it’s quite easy to make and whatever stirring I chose to do relaxes me. And mushrooms!! The perfect ingredient to extend a meal without adding tons of meat. In this risotto I used White Button, Shiitake and Oyster making a mix of the mushrooms, playing off their unique textures and flavours. Mushrooms are a great way to fit in additional Vitamin D and fibre into everyday meals.
This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
The land of all knowing, aka the internet, tells me that burrito means “little donkey” in Spanish . I didn’t think it was possible, but I have even more love for burritos since learning this. Donkeys are like the horses that never could. In other words, this post is all about a little donkey and I couldn’t be more excited to share it with you! It’s been a fabulous, but long weekend away in Whistler where my toddlers failed to sleep through the night until the last night we were there, leaving me severely sleep deprived, but you know, still in good spirits since I wasn’t at home severely sleep deprived trapped in the house. Now, if I had these Slow Cooker Pork Carnitas Burrito Bowls for supper there’d be much less angst from me as this little donkey bowl is one dreamy piece.
Yup, you read the title correctly; umi filled dashi and miso all together for dinner. Get in my belly. (I had to write that at some point).
Fried rice feels like a guilty pleasure but if done at home, it’s much healthier and can be topped with fresh vegetables (galore in our case ?).
I really love the idea of radishes but I’m often left without inspiration for using them cooked. This was a great method to incorporate this peppery veg into our meal. I’ll be looking for ways to do so again in the future.
Do you has a favourite way of cooking radishes? I’d love to hear about it.
1 cup rice (uncooked)
2 tbsp white (shiro) miso, divided
1/2 tsp dashi powder
1 cup low-sodium chicken stock
1 cup water
1 tbsp butter
1 bunch radishes, trimmed and halved (or quartered if large)
1 garlic clove, minced
2 tsp soy sauce
1.5 cups peas, fresh or thawed frozen
1/2 lbs cooked shrimp
Optional Garnishes: avocado slices, pea shoots, green onion slices, pickled red onion
Cook rice, 1 tbsp miso, dashi, stock and water together as per rice package instructions or in a rice cooker. Set aside.
In a large skillet (preferably cast iron), heat the butter over medium-high heat. Add the radishes and remaining 1 tbsp miso. Cook, stirring frequently, for 5-10 minutes, until the radishes are starting to soften, but are still firm (not mushy yet). Remove from skillet and set aside.
Add rice and peas to skillet. Cook, stirring frequently for about 5 minutes until rice starts to crisp up. Add soy sauce and shrimp. Cook, stirring for 2-3 minutes.
Divide rice mixture between bowls. Top with radishes and preferred garnishes.
Thai Risotto is a flavourful risotto with a green curry base and bright prawns. Paired with a lovely bell pepper salad.
We hadn’t been eating much seafood and then all of a sudden inspiration struck. And I kind of went crazy with making a lot of seafood all in a row. Regardless, this one turned out well for a very healthy and quick dinner. Looking good never hurt a dish either.
Pressed Avocado was inspired from a recipe in the Dirty Apron Cookbook
4 x 6 oz salmon fillets
1 lime, zest and juiced, separated
4 cups black rice, cooked as per package instructions, only with replacing water with light coconut milk
1 can light coconut milk, for cooking rice
1 red bell pepper, deseeded and very thinly sliced
1 green onion, trimmed and thinly sliced on the diagonal
Salt and pepper
Flaky sea salt, such as Maldon
Olive oil, for finishing
Remove skin and pit from avocado. Place avocado in a freezer sealed plastic bag. Add juice from lime. Squeeze plastic bag until avocado is fully mushed and lime juice incorporated. Ensure the bag has as much air removed from it as possible and that the avocado is flatten consistently. Freeze for at least 1 hour.
Cook rice as per package instructions while replacing the water with light coconut milk.
Preheat oven to 425° F. Set salmon on a rimmed baking sheet and sprinkle lime zest and a little bit of flaky sea salt on top of each piece. Bake for 10-12 minutes, until salmon is flaky and cooked.
In a small bowl toss together a little drizzle of olive oil, red pepper slices, and green onion pieces. Season with salt and pepper.
To assemble the dish, remove avocado press from freezer and cut open bag. Working quickly, slice avocado into desired shape and place on each plate. Add rice, salmon, and red pepper/green onion mixture to each dish.
This recipe is a quick and easy weeknight meal that you can put out in less time it takes you to cook rice. A brilliant cheat, is to buy frozen pre-cut butternut squash and use it. Then you’re not even peeling or cutting up squash!
Not to mention that this meal is super satisfying. The warm aromatic scents from the curry, the refreshing sprinkling of mint on top, and the filling chicken and rice. The reward definitely out ways the effort that goes into this dish.
The recipe is also very easily adapted. Feel free to change up the vegetables, I think cauliflower would work really well here too.
My minis loved this dish too, especially when I put a dollop of thick Greek yogurt on top. When all 4 of us are satisfied after I meal, I know I’ve found a winner. Hopefully you and yours like it too.
Recipe from Donna Hay, Issue 75
3 cloves of garlic, peeled
1 long red chilli, chopped (optional, remove seeds if you like some heat, but not too much)
50 g (2″ piece) fresh ginger, peeled and roughly chopped
1/4 cup (70 g) tomato paste
1 tbsp ground coriander
1 tsp ground cumin
1/4 cup olive oil
1 med yellow onion, chopped
600 g (about 1.4 lbs) chicken thigh (boneless/skinless), cut into 1″ inch cubes
sea salt and fresh ground black pepper
2 x 400 ml cans of coconut milk
700 g (1.5 lbs) butternut squash, peeled chopped into 1″ pieces
steamed rice, cooked as per package instructions, for serving
200 g green beans, trimmed and blanched, for serving
1/2 cup fresh mint leaves, torn, to serve
Place the garlic, chilli, ginger, tomato paste, coriander, and cumin in a small food processor or blender and blend until a paste develops.
Heat oil in a large heavy-based pan (or wok) over high-heat. Add paste and onion, and cook stirring occasionally for 3 minutes. Add the chicken, salt and pepper and cook for a further 3 minutes or until the chicken is browned. Add the coconut milk, reduce heat to medium, cover, and cook for 5 minutes. Add squash and cook for a further 6 minutes, stirring occasionally. Add blanched green beans.
Serve the curry with steamed rice and topped with mint.
I’m very excited to share my first guest post with you all. It’s a delicious vegetarian recipe made by my cousin-friend (read: cousin-in-law), Ursula and she’s amazing. She lives up north, has super cute dog named Atlas, and has an excellent blog called Northern Ambitions. She covers healthy eating, crafts, book reviews, workouts, and shares fun photos of her life in Northern BC. Not to forget that she is a crazy good athlete. She runs triathlons, half Ironmans, and is an avid member of different running and bike clubs. She’s basically my fitness idol.
As I have one very sick baby at home, Ursula’s guest post will be my only post this week.
Thanks to Ursula for sharing with us on my blog!!!
Over to Ursula and her tasty recipe …
Hi, I’m Ursula and I blog over at Northern Ambitions. I love sharing quick and healthy recipes, my favourite DIY crafts and of course, pictures of my bulldog Atlas.
I’m a vegetarian and I’ve learned that the best way to stay healthy is to create simple meals that are fresh and flavourful. This recipe is no exception. It’s fast, it’s easy and the cilantro dressing is absolutely delicious.
I’m a big fan of garlic, but if you have a big work presentation or just want to avoid having smelly garlic breath, cut the garlic amount in half. Also, certain types of garlic are more potent than others and as a general rule the larger the garlic gloves, the less potent the flavour.
Cilantro Lime Vegetables with Coconut Rice
1.5 cup of short brown rice
1 cup of light coconut milk
1 red bell pepper
3 large carrots
2 cups of chopped snap peas
¼ cup of chopped red onion
3 tsp of avocado oil
1 tbsp of chopped garlic
4 tbsp of freshly squeeze lime juice (approx. one lime)
4 tbsp of olive oil
1.5 tsp of sugar
1 tsp of course salt
2 tbsp of freshly chopped cilantro
Chopped green onion
Start by boiling 2 cups of water with 1 cup of coconut milk in a pot. Once it’s boiled, stir in your rice and let simmer for 50-55 minutes.
In a sauce pan, heat your avocado oil and toss in your garlic and chopped onion. Let the onion sweat for 2-3 minutes. Place your chopped vegetables in the pan and fry for 8-10 minutes. Stir frequently.
In a small bowl, mix together your dressing ingredients and stir with a fork.
Once the rice is cooked, it’s time to plate your dish. Start by scooping the rice into a bowl. Next add your cooked vegetables and dressing. Garnish with freshly squeezed lime and chopped green onion.