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This chowder is fantastic. 👌👌👌 It’s very heavy in fat content, though, so keep portions small if you’re on a diet. ;) You can try replacing the butter with olive oil for a healthier option, but I have not tried this so I cannot say how it affects the final taste.
If you want a simple “veggie chowder” (is that a thing?), simply omit the shrimp and use vegetable stock. It still makes an excellent soup. Source.
- 1 lb, peeled & deveined shrimp
- 4 tbsp, butter
- 1, yellow onion, diced
- 1/2 cup, celery, diced
- 4 cloves, garlic, minced
- 2 tbsp, all-purpose flour
- 1 1/2 tbsp, smoked paprika
- 1, bay leaf
- 4 cups, stock, preferably seafood
- 1 lb, Yukon gold potatoes, diced
- 2 1/2 cups, frozen corn kernels
- 2 tsp, Old Bay seasoning
- 1 cup, half & half or heavy cream
- garnish, green onions (scallions)
- In a large pot or dutch oven, heat 1 tbsp of the butter over medium-high heat. When it has melted, cook the shrimp for 4-7 minutes or until they become completely opaque. Remove and set them aside.
- Heat the remaining 3 tbsp of butter and cook the onions and celery for 3-4 minutes. Add the garlic and flour, cooking for an additional 2 minutes. When the flour begins to brown, add the smoked paprika, bay leaf, stock, and potatoes.
- Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer (uncovered!) for 15 minutes. Add the frozen corn and simmer for another 15 minutes.
- While the soup is simmering, set aside 8-10 shrimp as a finishing garnish. Chop the rest into bite-sized pieces. Add the chopped shrimp, heavy cream, and Old Bay into the soup. Stir until the cream is incorporated and turn the heat up to low to allow the chowder to heat through.
- Serve warm, topped with scallions and whole shrimp.
Spinach Tagliatelle with Shrimp
This is a fantastic dinner dish and looks very fancy when presented properly. For best results, apply the cheese when serving and don’t toss the shrimp after adding the basil. Just sliiiide it onto a plate of the tagliatelle.
Adding raw spinach to the pan while preparing the shrimp adds extra nutrition, and you don’t have to limit yourself to parmesan cheese! Source.
- 250g, uncooked shrimp (about 10)
- 30g, fresh basil, torn
- 100ml, white wine
- 50ml, olive oil
- 50g, sun-dried tomatoes, minced
- 1 clove, garlic, minced
- 1/2, lemon, juiced
- 20g, parmesan, grated
- 300g fresh spinach tagliatelle
- pinch, salt
- Prepare the spinach tagliatelle as instructed.
- While it’s cooking, heat the olive oil in a large pan over medium-high heat.
- Combine the shrimp, garlic, sun-dried tomatoes, salt, lemon juice, and white wine in the pan.
- Cook the shrimp until they’re completely pink and the wine has reduced down.
- Take the pan off the heat and garnish the fresh basil on top.
- Plate up the tagliatelle and pour over the shrimp.
- Sprinkle over the parmesan.
This makes for an excellent snack (if you can control yourself) or lunch dish (if you can’t). It’s not the best for refrigeration, as the tortillas will get a bit soggy from the guacamole, but still tastes fantastic warmed up. Source.
- 2, avocados, cubed
- 1/4, red onion, finely chopped
- 1, green chili pepper, finely chopped
- 1/2 tsp salt, pepper
- handful, fresh cilantro, chopped
- 1 tsp, cumin
- 1/2, lime, juiced
- 1, tomato, diced
- 1 tbsp, olive oil
- 4, large tortillas
- 1 tbsp, guacamole
- 4 oz, cheddar cheese, thinly sliced
- handful, fresh cilantro, finely chopped
- For the guacamole, mash the avocados in a large bowl and then mix in the rest of the ingredients.
- Heat a large pan on a medium heat.
- Get the tortillas and brush one side lightly with olive oil.
- Put one tortilla oiled side down in the pan and place half of the cheese evenly on the tortilla.
- When the cheese has almost melted, spread guacamole on top of the cheese, almost to the edge of the tortillas, and sprinkle the cilantro on top.
- Cover with the second tortillas, oiled side up.
- Cook for another minute, until the bottom is slightly toasted, then flip it, so that the second tortilla is now toasting on the bottom.
- After 2 minutes, the second tortilla should also be toasted. Remove the quesadilla from the pan and serve.
Avocado Baked Eggs
This makes for an incredibly rich and simple breakfast dish, but the prep work can be a little tedious without experience. Source.
- 1, large avocado
- 1/4, lemon, juiced
- 2, eggs (smaller is better)
- pinch, salt, black pepper
- handful, fresh cilantro, chopped
- Preheat your oven to 425°F.
- Halve the avocados and remove the seeds.
- Scoop out a larger hole within each avocado half with a teaspoon.
- Squeeze out the lemon juice over the tops of the avocado halves. This will stop them turning brown in the oven.
- Crack your eggs into each half and add a pinch of salt and pepper on top.
- Place them on a small baking tray against each other (for balance) and put them in the oven for 15-18 minutes.
- Let stand 1 minute before serving, unless you have a mouth of steel.
Vegetable Fried Rice
This recipe is a fantastic way to replicate restaurant-style fried rice while knowing exactly what’s in it! Source.
- 1.5 cups, uncooked brown rice (about 3 cups cooked)
- 2 tbsp, peanut oil
- 1 small, yellow onion, chopped
- 1 small, green bell pepper, chopped
- 1 tsp, garlic, minced (about 2 cloves)
- 1/4 tsp, red pepper flakes (to taste)
- 3, green onions, thinly sliced
- 3 tbsp, soy sauce
- 1 cup, frozen petite peas
- 2 tsp, sesame oil
- 1 tbsp, sesame seeds (optional)
Prepare the rice as instructed on the package. Let it cool overnight.1
Heat peanut oil in a large skillet or wok over medium heat.
Add onions, bell pepper, garlic and pepper flakes, to taste.
Sauté until the onions are clear, stirring occasionally, about 3 minutes.
Increase heat to medium-high and stir in cold cooked rice, green onions and soy sauce. Stir-fry for 1 minute.
Add the peas and cook for several more minutes, then remove from heat. They will soften much faster than through their traditional cooking method.
Add sesame oil and mix well.
Garnish with sesame seeds if desired.
Spanish-Style Egg Muffins
These make a perfect breakfast snack. The recipe makes 12, but they taste fantastic reheated.
- Splash, olive oil
- 1, shallot, finely chopped
- 1 clove, garlic, finely chopped
- 1/4, red pepper, finely chopped
- 1/4 green pepper, finely chopped
- 1/2, small tomato
- 1/2 tsp, paprika
- 6, large eggs
- Preheat the oven to 390°F.
- Place a small frying pan on a medium heat and pour in the olive oil.
- When the oil is hot, add in the shallot and leave to sweat with the lid on for 3 minutes.
- Then add in your garlic, peppers, tomatoes and paprika and sweat for another 5 minutes, stirring occasionally to make sure they don’t stick. Turn off the heat and leave the pan to cool on the side.
- In a large jug or bowl, beat the eggs. Add the contents of your frying pan and season with salt and pepper.
- Spoon the ingredients evenly into your muffin tray and place in the oven for around 15 minutes, until the muffins are fluffy and springy.
Chocolate Peanut Butter Protein Balls
- 2 cup, rolled oats
- 4 tbsp, protein powder
- 2 tsp, cocoa powder
- 1 tsp, nutmeg
- 2 tbsp, sesame seeds
- 4 tbsp, peanut butter
- 1 tsp, vanilla extract
- 2 tbsp, honey
- 1/3 cup, semi-sweet chocolate chips
- Place the rolled oats, cocoa powder, nutmeg, and sesame seeds in a large bowl.
- Add in the peanut butter, vanilla extract, honey, and chocolate chips and stir together until the mixture starts to combine.
- Next, get your hands in the ball and start shaping the mixture into balls by rolling them between your palms. If the mixture seems a little too dry, add a few drops of water.
- The mixture should make 12 evenly shaped balls. Place the balls in the fridge for at least 30 minutes to stiffen up.
To get your daily dose of freshness, you can’t go wrong with some caprese salad. The recipe also includes a fantastic homemade balsamic dressing. For a protein boost, add some diced chicken breasts! Source
- 1/2 cup, balsamic vinegar
- 2 tbsp, brown sugar
- 1 tbsp, olive oil
- pinch, salt & pepper (to taste)
- 6 cups, romaine lettuce, chopped
- 6 oz, fresh mozzarella, diced
- 1 cup, cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup, basil leaves, chiffonade
Preparation – Dressing
- Combine balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat.
- Bring to a slight boil and reduce heat in half, simmering for 6-8 minutes.
- Set it aside to cool.
Preparation – Salad
- Place romaine lettuce in a large bowl.
- Top it with mozzarella, tomatoes, avocado, and basil.
- Pour the dressing on top of the salad and gently toss to combine it all.
Day-old rice makes the best stir-fried rice! In short, “with sticky, warm, just-cooked rice, your fried rice will turn out soggy.” ↩︎