Quinoa Salad - Healthy, Amazing, Perfect Every Time!

Cooking Directions: 

bring one package to boil
lower too low heat
and simmer for 15 minutes
after 15 minutes
remove from heat fluff with fork and let rest for 5 minutes
mix in  tomatoes green onions, feta cheese and olive oil
lemon juice and olive and mix well
add salt and pepper to taste

Easy to Make Stuffed Pasta Shells

Stuffed pasta shells are beautiful, easy, and impressive. Make this dish when you have time to cook.

Ingredients:

Sauce:
1 can ready made pasta sauce
1 can diced tomatoes
1 tea spoon dry parsley
1 tea spoon basil
1 tea spoon oregano

Cheese Mix:
1 tub ricotta cheese
1 cup grated marble cheese
1 cup parmesan cheese
2 cups spinach

Pasta:
1 Box extra large pasta shells
1 tbs of olive oil
salt

Cooking Instructions:

1. Make a simply pasta sauce: I make mine with one can of diced tomatoes, 1 can of ready made sauce, 1 teaspoon of oregano, parsley, and basil. Boil it together in a pan for 5 - 10 min on medium heat.

2. Cut up some spinach into fine pieces. This will be added to your cheese mixture. This will give it colour and taste.

3. Fry the spinach in a pan with a little bit of olive oil. This will bring out its flavour.

4. Combine the spinach with 1 tub of ricotta cheese, 1/2 cup parmesan cheese, and some salt and pepper.

5. Mix the ricotta cheese mixture

6. While you are doing all this mixing and frying, boil a pot of water and add one box of extra large pasta shells. Make sure you add some olive oil and salt to your boiling water before you add the pasta. When they are cooked al denta, take them out, rinse in cold water and begin to stuff.

7. Use a tea spoon and place some of the cheese mix into each shell until they are full.

8. Add a layer of sauce to a baking pan and place the stuffed shells in the pan.

9. Top up with sauce and add a layer of grated marble cheese. (much better than mozzarella)

10. Bake at 400 F for 30 min and then let it rest for 5 min.

11. Plate and Serve. Enjoy!

Bocchini, Spinach, and Tomato Salad

Bocchini is a beautiful cheese that has a light flavour and soft texture. It is excellent in salads, sandwiches, and just on its own.

Ingredients:

200g of Bocchini Cheese
2 Tablespoons of olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/2 teaspoon of parsley
some fresh ground pepper
200g of cherry tomatoes
2 cups of spinach

Instructions: 

1. Before you add the Bocchini cheese, make sure you drain it. (The best place to purchase Bocchini cheese is at your local deli. It is cheaper and always fresh.)

2. Create the vinaigrette by adding the basil, oregano, parsley, olive oil, and vinegar and mixing well.

3. Place some baby spinach on a plate. Make sure it is washed and dry. 

3. Add the tomatoes

4. Add some olives and bocchini cheese.

 5. Drizzle your vinegarette on top and add fresh ground pepper. Enjoy!

Spinach Salad: Ready to Eat in Under 3 Minuites

This spinach salad is beautiful, easy to make, and delicious! (It's also good for you too)

Ingredients:

1 box cherry tomatoes
1 box of ready to eat baby spinach
1 small cube of feta cheese
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
1/2 teaspoon dry parsley
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 cup of mixed olives

Cooking Instructions:

 1. Wash the tomatoes and make sure both the tomatoes and spinach are dry. 

 2. Combine the olive oil, balsamic vinegar, parsley, basil, and oregano together in a small dish.

3. Plate the spinach, tomatoes, feta, and olives. 

4. Drizzle the dressing over your salad. Done in under 3 min!

Easy Sides: Roast Squash and Potatoes

Butternut Squash and Potatoes is the perfect side. It is easy to make and you can cook it while you are using the oven to roast something else.

How to Cook:

1. Wash four or five medium sized potatoes.
2. Place the cut potatoes into a bowl with some olive oil, and "Club House" Tex Mex Mix (or paprika).
3. Mix the potatoes until they are evenly coated.
4. Place them on a baking pan.

5. Cut the butternut squash into quaters.
6. Place the quarters on the same baking pan as the potatoes and drizzle olive oil over them
7. Bake at 400 for 40 - 60 min.

How to Cook Perfect Shanghi Bok Choy Every Time

 Wash the bok choy very well by letting it sit in the sink in water for 5 - 10 min.

 

Crush 3 cloves of garlic 

 

 Cut the ends of the bok choy off

 Fry the crushed garlic in a pan with some olive oil.

 Place the wet bok choy into the hot pan. Add 3 tbs of water. This will help the veggies steam in the pan. Add a pinch of salt and pepper if you desire.

 Cover with a lid to steam the veggies. 

Place the bok choy into a container. 

To add more flavour add a sprinkle of soya sauce and sesame oil and mix. 

Ingredients:

2 pounds of Shanghi Bok Choy (Can substitute normal Bok Choy)
1 tea spoon of soya sauce
1 tea spoon sesame oil
1 table spoon of olive oil
3 cloves of garlic
3 table spoons of water