Things on my to-do list last weekend:
- Go to a super awesome bridal show with my friend Rebecca, who recently got engaged! (And buy a bunch of things at the show, even though I am not the one getting married) — Check! And check!
- Enjoy cold beers on a sunny patio — Check!
- Run the Toronto Yonge Street 10 km — Check!
- Visit Kate’s amazingly adorable and unbelievably pretty new baby girl — Check!
- Change my phone number to a Toronto area code (only 3 years later…) — Check!
- Cook all my meals for the week and update my blog — not check. Oops! I guess I can’t do 6 productive things in one weekend. Oh well! Here’s catching up…
– Zucchini quiche
I had a leftover pie crust in my freezer, 3 or 4 zucchinis that were starting to go soft, and some leftover cheese from a pizza this weekend. Enter this recipe I found over at A Taste of Home.
- Pastry for single-crust pie (9 inches)
- 3 tbsp butter
- 4 cups thinly sliced zucchini (about 3 medium)
- 1 large onion, thinly sliced
- 2 eggs
- 2 tsp dried parsley flakes
- 1/2 tsp each salt and garlic powder
- 1/2 tsp each dried basil and oregano
- 1/4 tsp pepper
- 2 cups part-skim shredded mozzarella cheese
- 2 tsp mustard
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
- In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
- Bake 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
I have made this recipe before from my It’s All Good cookbook. It’s fresh and summery and great with sauteed kale, bok choy or broccolette.
- 1 pound ground chicken
- 2 garlic cloves, very finely minced
- 2/3 cup finely chopped cilantro
- 2 shallots, very finely minced
- 1 tsp very finely minced red chili (or more or less, however hot you like it)
- 2 tsp fish sauce
- 1/2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (such as canola, grapeseed, or safflower oil)
- Thoroughly mix chicken with garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.
- Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
Interesting-looking vegetarian recipe from Budget Bytes.
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1-1/2 tbsp curry powder
- 8 oz spinach (fresh or frozen)
- 1 (15 oz.) can tomato sauce
- 1 (29 oz.) can chickpeas
- Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
- Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
- Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
From It’s All Good. I think instead of wrapping these up in lettuce leaves I will use rice wraps.
- Neutral oil (like canola, grapeseed, or safflower oil)
- 1 lb. ground chicken
- Coarse sea salt
- Freshly ground black pepper
- 1 yellow onion, peeled and finely diced
- 4 garlic cloves, finely minced
- 2 tbsp finely minced fresh ginger
- 1/2 cup finely diced carrot
- 1/2 cup hoisin sauce
- 1 head of bibb or iceberg lettuce, leaves separated
- A handful of cilantro leaves
- A few scallions, white and light green parts only, thinly sliced
- Heat a few tablespoonfuls of oil in a large, heavy skillet set over medium-high heat and add chicken, along with a pinch of salt and a few grinds of black pepper. Cook, stirring to break the chicken up, until browned, about 10 to15 minutes.
- Meanwhile, heat few more spoonfuls of oil in a separate skillet over medium-high heat and add onion, garlic, and ginger. Cook, stirring occasionally, until the mixture begins to soften, about 5 minutes. Add carrot, lotus root, and a pinch of salt. Cook until the carrot just begins to soften, about 10 minutes. Combine chicken and vegetables in 1 pan and add ½ c. of Lee’s Hoisin Sauce along with ½ cup of water; cook for a final minute or 2 to just bring everything together. Place spoonfuls of the mixture on the lettuce leaves until you’ve used it all up. (This recipe makes about a dozen wraps, but it depends how big your lettuce leaves are.) Scatter the cilantro and scallions over the lettuce cups and serve with sriracha if anyone wants a little kick.
I’m not sure why this is called “Sexy fish stew” but JW found it over at All Recipes and it looks pretty tasty & is highly rated!
- 2 tbsp butter
- 1 large leek, cleaned and thinly sliced
- 1/2 cup sliced shallots
- 3/4 cup white wine
- 1 1/4 cups chicken broth
- 1/2 cup thinly sliced fennel bulb
- 1 pound baby red potatoes, trimmed
- salt and freshly ground pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 cup cream
- 1 pound boneless fish filets, cut into 1-inch pieces
- 1 tbsp chopped fresh tarragon
- Melt butter in a large saucepan over medium-low heat. Cook and stir leek, shallots, and 1/2 teaspoon salt in the melted butter until softened, 10 to 15 minutes.
- Stir wine into leek mixture, increase heat to medium, and cook for 2 minutes. Add chicken broth and bring to a simmer.
- Mix fennel and potatoes into leek mixture and simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with salt, black pepper, and cayenne pepper. Add cream and stir to combine.
- Stir fish and tarragon into soup, cover and cook for 3 minutes. Stir gently, reduce heat to medium-low and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.