Saturday, February 14, 2015

Valentine Delight

Shrimp Bowls and Shortcakes comprise our Valentine Dinner on a very snowy day in West Virginia.  So special to be at home together!  The Shrimp & Quinoa Bowl was inspired by Motive Nutrition.  The Strawberry Shortcake recipe is from Where Women Cook Magazine.

Shrimp & Quinoa Bowl 

(Serves 3)

Bring quinoa, low sodium broth and bay leaf to a boil.
1/2 cup red quinoa
1 cup water
3/4 teaspoon low sodium chicken bouillion
1 bay leaf
Reduce to a simmer, cover and cook 15 minutes until liquid is absorbed.  Remove from the heat.

Saute oil, garlic and peppers in a separate saucepan.
1 teaspoon oil
1 garlic clove, minced
2 sweet peppers, diced

Add diced tomatoes and cook 5 minutes.
1 16 oz. can no added salt tomatoes, diced

Add olives.
1/4 cup kalamata olives, diced

Lay the shrimp evenly over the sauce.
8 ounce shrimp, tail on, peeled and deveined
Cover and cook 5 minutes.  Toss in green.
1 cup power greens.
Cook another minute.

Serve with quinoa.


(Serves 8)

In food processor, mix flours, baking powder, sugar and salt.
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
3 tablespoons sugar
1/4 teaspoon salt

Cut in buttery spread.
5 tablespoons Earth Balance Buttery Spread

Add dried fruit and pulse to cut.
1/3 cup  (I used prunes and apricots)

Add milk.
1 1/4 cup skim milk

Portion with 3 ounce scoop onto un-greased baking sheet.  Bake at 425 F. for 10 minutes, then reduce heat to 350 F. and bake another 15 minutes.

To assemble scones, slice in half.  Layer with sliced strawberries, sweetened with sugar, and whipped topping.
2 strawberries per scone
1/2 teaspoon sugar per scone
1/4 cup dream whip
Garnish with a whole strawberry each.


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