I started of the week with a recipe that I made up, actually. One of the best meals I had at a chain restaurant eating by myself, actually. I was in St. Catherines for work, and I ordered two appetizers for dinner- a shrimp dish and a spinach salad topped with phyllo-wrapped goat cheese. I figured both would be easy to make at home, and although I haven't attempted the salad yet, the shrimp dish has become one of my favorite meals.
The other three meals we had came from the summer issue of Food and Drink Magazine from the LCBO. I love this magazine- I would probably pay money for it if it weren't free, in fact. I always bookmark a ton of recipes in Food and Drink, but I never get around to making a lot of them as they aren't always weeknight meals. This issue, however, had more quick meals to make and they turned out fantastic.
Monday: Greek Shrimp and Tomatoes with Feta and Crostini (recipe below)
*I got the pork and chicken for the next two nights marinating on Monday as well
Tuesday: Chipotle Pork and Pineapple Skewers with Basmati rice mixed with corn and peas on the side
Wednesday: Green Curry Chicken Summer Roll Salad (recipe in a coming post as I couldn't find it online)
*This was delicious, but the green curry flavor didn't really come through as it was only used in the marinade for the chicken. Next time I make this I would add about 1/2 tbsp of green curry paste to the dressing as well.
Thursday: Sweet Potato and Black Bean Empanadas (again, they don't have this recipe online so I will post it very shortly)
*The pastry for these is really delicious. To cut out the pastry I used a cup with a 4-inch diameter rim. In the filling, I used a few shakes of Frank's Red Hot Sauce instead of the chili flakes because my chili flakes have been around for a few years and I probably need to replace them. Plus I love Frank's on everything.
Friday: Ok, the low point in the week. We had frozen burgers from a box. I wasn't going to tell you, but there it is.
GREEK SHRIMP AND TOMATOES WITH FETA AND CROSTINI
Serves 2 but the recipe is easily doubled
- 2 to 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/3 cup white wine
- 14 oz can diced tomatoes - I use PC Blue Menu diced tomatoes for everything. They only come in a 28 oz can, so use about half the can and refrigerate or freeze the rest.
- 1 tsp dried oregano
- shrimp, shelled and cleaned
- salt and pepper to season
- 1 tbsp fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 a baguette, sliced on the diagonal
- 1 clove garlic, peeled
- butter for buttering bread
Add tomatoes with their juice and oregano, season with salt and pepper. Bring to a boil and add shrimp in a single layer on top of the tomatoes. Reduce heat to a simmer, cover with a lid and cook until shrimp are cooked through- they'll be pink and curled up- turning the shrimp once throughout cooking. They should take about 8 minutes total.
Meanwhile, for the crostini, toast the baguette slices. While they are still warm rub one side with the garlic clove and then butter the bread.
Serve shrimp and tomatoes with parsley and feta sprinkled on top with crostini for scooping up the tomatoes and juices.