Tuesday, May 31, 2011

Leek and Tomato Crostini with Brie

Makes 2 servings
Prep 10 minutes / Cooking 20 minutes
280 calories per serving

1 leek, white and light green parts only, cleaned
1 tbsp olive oil, plus more for drizzling
1/2 tsp dried oregano
salt to taste
ground pepper to taste
2 slices country bread, lightly toasted
45 g brie cheese, thinly sliced
1 tomato, Roma type, thinly sliced

Prepare the leeks.  Cut off the dark green tops then thinly slice the white and pale-gree parts crosswise.

Heat the olive oil in a skillet over medium heat.  Add the leeks and oregano, then season with salt and pepper.  Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 minutes.

Arrange the toasted bread slices on a baking sheet.  Distributing the ingredietns equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes.  Drizzle with olive oil, then add salt and pepper to taste.

Broil at 10 cm from the heat until the cheese has melted and the tomatoes start to brown, about 5-7 minutes.  Serve immediately.


Monday, May 23, 2011

Dilly Beloved Chicken

1/4 cup pure maple syrup
3 Tbsp grainy Dijon mustard
2 Tbsp minced fresh dill
2 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp grated lemon zest
1 tsp minced garlic
1/4 tsp freshly ground black pepper

4 large boneless, skinless chicken breasts

  • Whisk together all marinade ingredients in a small bow. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breast in a single layer. Poor marinade over chicken. Turn piece to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
  • Preheat oven to 350. Remove plastic wrap and transfer casserole dish to middle oven rack. Back, uncovered for about 35mins or until chicken is no longer pink in the center.
  • Spoon sauce from bottom of pan over chicken and serve immediately.

Sunday, May 22, 2011

Baked Tofu with Braised Baby Bok Choy - DELICIOUS!!!!!!!!

1 lb (454 g) firm tofu, drained
1/4 cup soy sauce
2 tbsp hoisin sauce
1 clove garlic, minced
1/2 tsp sesame oil
1/4 Asian chili paste or hot pepper sauce
2 tsp vegetable oil
2 cups sliced shitake mushroom caps or cremini mushrooms
1 green onion, sliced
1 tbsp gingerroot, minced
4 baby bok choy
1 sweet red pepper, diced
1/2 cup vegetable stock
1 pinch salt
1 pinch pepper

Place tofu on large plate.  Cover with second plate and weigh down with 2 large, heavy cans.  Let stand for 10 minutes; drain.  Cut in half horizontally.

Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste.  Add tofu; turn to coat.  (This can be done up to 8 hours in advance and refrigerated until you are ready to complete the meal.)  Bake in 350F oven, turning once, until golden, about 30 minutes.

Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-high heat.  Saute mushrooms, green onion and ginger until golden, about 5 minutes.  Cut bok choy in half lengthwise.  Add to skillet along with red pepper, stock, salt and pepper; bring to boil.  Cover and steam until bok choy is tender-crisp, about 4 minutes.

Cut each piece of tofu in half diagonally.  (I cut the tofu into little squares which is what I prefer.)  Arrange on warmed plates and serve with bok choy mixture and basmati rice (or I like rice vermicelli).

Serves 4.

Stick 'Em Up Shrimp Skewers and Salad

It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8.

1/3 cup chopped fresh basil leaves
2 Tbsp freshly squeezed lemon juice
1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey
2 tsp each minced garlic, grated gingerroot and grated lemon zest
1 tsp balsamic vinegar
1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it)
1/4 tsp freshly ground black pepper

2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails)
8 12-inch metal skewers

Spinach leaves, chopped up cheese, red pepper and sliced carrot

  • Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator for 1 hour.
  • Preheat grill to high setting. Thread shrimp onto skewers (5 or 6 per skewer, depending on the size of the shrimp). discard marinade. Spray grill rack with coking spray or brush lightly with oil. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no gray remains. Be careful not to overcook shrimp or they will be rubbery.
  • Serve skewers hot or cold, on a salad, or with a hot rice side dish, with grilled vegetables or as an appetizer
(Note: We had to put ours in the frying pan since the grill decided it didn't want to work. But they still tasted yummy! The rice dish was something hot picked up from RCSS.)