My Italian background is coming out with this dish. Polenta is the meal that brings me flashbacks of family summers In northern Italy and it’s definitely considered a ‘peasant’ food because it’s just SO cheap. Corn was viewed as feed for the animals, but I definitely think the times have changed because polenta is everywhere in the mountains
Read moreSaffron Rice
A super simple recipe but oh so luxurious. Luxurious because the price of real saffron is! It’s the reason why I always go into the grocery store on a budget and leave thinking ‘what did I even spend that on??’ No regrets! Some people have expensive chocolates- I have golden strands of delicate saffron.
Read moreGarlic & Parsley Mixed Mushrooms
Garlic. CHECK! Mixed mushrooms. CHECK! Delicious, variable, & easy? CHECK CHECK CHECK!
This recipe is a crowd pleasing winner all around, and it is SO EASY AND VERSATILE.
Great as an impressive breakfast, either on grilled sour bread toast, under eggs, or as a side dish to your Sunday roast!
Garlic Parsley Mixed Mushrooms
Serves 2
15 Minutes
Ingredients
-1 tsp. Avocado/Rapeseed Oil
-1/2 Red Onion
- 1 Clove Garlic
-200 g Mixed Mushrooms (Shitake, White Cap, Button, Portobello, oyster etc.)
-10 Sprigs Fresh Parsley
-Salt & Pepper To Taste
Method
Mince the red onion while heating the avocado or rapeseed oil in a pan over medium-low heat.
Meanwhile mince the garlic and add to pan with onions once they begin to become translucent (about 2-3 minutes) and continue to caramelize.
Wash dirt off of the mushrooms, leaving them underwater no longer than 30 seconds (they will begin to absorb and become watery). Slice the mushrooms thinly while the onions cook. Remove any long stems, and add to pan once the onions are fully caramelized and sweet.
The mushrooms will release moisture, and soon should become browned. Coarsely chop the washed and stemmed parsley while the mix is cooking. Once liquid is evaporated and the mix is fully browned and cooked, turn the heat off and add the fresh parsley. Make sure the herb is evenly immersed in the mushroom mix.
Add salt and pepper to taste, and serve warm!
Spicy Morrocan Prawns
Richards favourite food are prawns or what, back in Canada, I would have called shrimp.
He decided to go on a boys trip this weekend and in the typical loving, banter filled relationship we have, I decided to make his favourite dish. And send him pictures of it. Oops!
Of course, there are left overs for when he comes back home.
Tonight I made my Spicy Moroccan prawns with smoky cumin sweet potatoes, roasted red pepper and portabella mushrooms with lemony asparagus over mixed greens.
SO. SATISFYING.
Of course, I would also suggest making these over quinoa, brown rice, pasta, or a jacket potato.
Tag @scrambledhealth on Instagram or hashtag your food with #behindthebowl #scrambledhealth so that I can see your unique creations!
Comment below what you are going to pair these Spicy Moroccan Prawns with.
Spicy Moroccan Prawns
Gluten Free, Nut Free, Dairy Free
Serves 2
15 Minutes
Ingredients
-150 g Peeled and Deveined Prawns
-1/2 tbsp. Rapeseed Oil/Avocado Oil
-1 Red Onion
-Option: 1/2 Fresh Chili (I Use Birds Eye Chili for EXTRA HEAT)
-1 tsp. Smoked Paprika
-1 tsp. Cumin
-16 Cherry Tomatoes
-6 Sprigs Flat Leaf Parley
-Salt and Pepper To Taste
Method
Peel and halve the red onion. Thinly slice lengthwise creating semi-circles. Separate the layers to make sure they don't stick together when cooking. If using chili, cut diagonally.
Heat oil in a pan on medium heat. Once hot, add the sliced onion and chilli (The chili, if extra hot like a birds eye, may make your eyes burn and cause coughing. To prevent this, use a chili of less spice). Cook until onions are translucent. This should take about 3-5 minutes.
Pick parsley from stems and roughly chop in the meantime and set aside.
Toss the paprika and cumin in with the onions so that they are fully coated.
Toss the cherry tomatoes in and crush them in the pan so they further release their juices and seeds.
Add the shrimp into the pan. Cook until pink and mix the set aside chopped parsley. Add Salt and Pepper to taste
Serve hot!
