Fast and Furious

Tonight had to be a meal that was ready and cleaned up by 7pm because Ted had a work “thing” and couldn’t be dilly dallying with dinner dishes. 

We had fish last night. He had beef the night before and was also eating pork left overs from the weekend throughout the week.  That means it’s an EGG night!  🙂 Yahoo! Love eggs (well, ‘Beaters that is).

We had an EggBeater Frittata with fresh vegetables such as green onions, sliced grape tomatoes, and broccoli.  The cheese was a mixture of goat with basil and garlic, Feta, and herbed Mozzarella.  Our side was grilled yellow squash “logs” and snap peas.  Interested? Read on …

FRITTATA

• 4 green onions, chopped
• 3/4 cup broccoli florets (rinsed well in really hot water)
• 1 pint sliced grape tomatoes (tedious – but you have to do it)
• 1 cup Egg Beaters
• 2 whole eggs (or use 2 cups of EB’s and omit the real eggs and whites)
• 2 egg whites
• 2 oz Goat cheese with basil and garlic
• 2 oz Feta Cheese
• 1/4 cup herbed mozzarella (a mix of basil and rosemary in grated mozzie)
• fresh rosemary and salt, pepper to taste

 Preheat oven to 400 F.  Saute the green onions in EVOO  over medium high heat, 2 minutes. Add the broccoli for 2 minutes. Add 1/2 of the tomatoes for 2 minutes.  Remove from heat and add about 1/2 tsp of chopped rosemary and salt and pepper to taste – stir around.  Beat together the eggs and goat cheese.  Spoon the veggies into a ceramic baking dish sprayed with non-stick spray and top with egg mixture.  Sprinkle on top the other 1/2 of your sliced tomatoes, the feta and finally the Mozzarella.  Bake for 25-30 minutes.

The Grilled Yellow Squash with Snap Peas:

• 1 medium size yellow squash.  Slice in thirds.  Take the thin end and slice  in 1/2 length wise.  The thicker pieces, quarter lengthwise.
• 6 oz Snap Peas

Preheat oven to 325 F. Heat 1 TBS EVOO on an indoor grill pan over high heat. Add squash slices and grill 3 min. then turn to grill other cut side for 3 minutes. The thin pieces that you only cut in 1/2, simply move to the side of the pan – away from the direct heat center.  Add the snap peas when you turn your squash for the 2nd 3 minutes.   Remove from heat, and put into a ceramic baking dish, sprayed with non stick or brushed with butter (you can salt and pepper to taste as well as add a little chopped rosemary before going into the oven) and roast 30-40 minutes.

 Friday morning, I am helping at the Utica Road Runner table for the Heart Run and Walk Expo from 9AM – 11AM.  Any of you Uticans who plan on attending, please come and say hello. I’m the only female working the table during those hours as far as I know.  Still haven’t decided on the 3M/5M run or the 3M walk.   The weather looks like it’s going to be pretty nice though. 

Hope you have nice weather tomorrow.  Enjoy your night!

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CEimB: Sesame Stir-Fried Chinese Greens

It was my recipe pick this Thursday for cooking with my CEimB friends.  We use  Ellie Krieger’s book: “The Food You Crave. Luscious Recipes for a Healthy Life”.  I sincerely hope everyone enjoyed this recipe for taste as well as for ease of preparation.

This week’s recipe was Sesame Stir-Fried Chinese Greens on page 258 and, as quoted from the book “…. mild yet flavorful, tender yet nicely crisp.  The distinctively rich toasted sesame oil and a finishing sprinkle of sesame seeds give it a luxurious touch.”

I chose this recipe for a couple of reasons:  1.  Most of us had sesame seeds, low-sodium soy sauce and rice wine vinegar on hand from a recipe we all did a couple of weeks ago (see “Sesame-Teriyaki Chicken Thighs“) and 2. It’s a side dish and I was curious as to what everyone’s main dish would be to pair this with (nosey me!).

This is the recipe as written in the book:

• 1 TBS sesame seeds
• 2 tsp canola oil
• 2 lbs bok choy or napa cabbage, cut across into 1″ wide strips
• 2 TBS low-sodium soy sauce
• 1 TBS rice wine vinegar
• 2 tsp toasted sesame oil

Toast the sesame seeds in a small dry skillet over med-hi heat until golden, about 2 min, stirring frequently.  Set aside.  In a wok or lg. skillet, heat oil over hi heat until very hot but not smoking. Add bok choy or cabbage and stir-fry until it begins to soften slightly, 1 – 2 min.  Add the soy sauce, vinegar, sesame oil and cook until just done, 1-2 min. longer. Sprinkle with sesame seeds and serve immediately.

My ingredients for tonights dish:

...and the all star cast is.....

The only change to ingredients I made was the low sodium soy sauce – which I DID NOT have on hand.  I used what I DID have which was “Shoyu Soy Sauce”.  This is a very salty soy sauce. …”traditionally brewed“.  If you suffer from wheat intolerance, this is not for you. It contains Water, Whole Soybeans, Whole Wheat, Sea Salt, Koji.

Just what is Koji?
Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. … This magical mold, for which the official scientific name is Aspergillus Oryzae, creates several enzymes as it propagates, and these are what break  the starches in rice into sugars that can  be fermented by the yeast cells, which then give off carbon dioxide and alcohol. Without koji, there is no sake. For what it is worth, sake is not the  only beverage in the world using koji. There are a couple of others throughout Asia. But the brewing methodologies are vastly different.

The recipe was so incredibly easy it shouldn’t have tasted as good as it did.  The only draw back, depending on what your main course was, would be that it had to be served immediately.  Not sure what holding it on warm would have done to it? 

My main dish was grilled tuna (very simple: let 2 tuna steaks sit in lemon for 10 – 15 min., rub with 2-3 drops sesame oil -both sides, salt and pepper – both sides and cook on in door grill -high heat 2-3 min/side)…which I finished before starting the Bok Choy. 

The dinner was a complete success.  Another point scored to Ellie Krieger!  Thanks eveyone who cooked along! Hope you enjoyed.

Sesame Stir-Fried Chinese Greens with Grilled Tuna Steak

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