Monday, May 08, 2006

New recipes

This weekend I tried out a couple of new recipes. One dish (the zucchini one) my mom has made a couple of times and I liked it so much I got myself a copy - yesterday was the first time I made it myself. The second is from the Eat, Shrink & Be Merry cookbook (3rd in a series from the Canadian Podleski sisters). Click here to try a couple of the recipes from the book.

Both have great taste, are pretty easy to make and both I'll be sure to make again. See the recipes below:

Tourte aux courgettes et au feta (Zucchini and Feta Tart)
Serves 6 to 8 people

750g (1 1/2 lb) zucchini, washed and coarsely grated (about 4)
250g (8 oz) feta
4 eggs, beaten
30ml (2 Tbsp) nuts of your choice, roasted and coarsely chopped
30ml (2 Tbsp) dill, finely chopped
30ml (2 Tbsp) fresh parsley, finely chopped
75ml (5 Tbsp) grated Parmesan
Salt and pepper to taste

In a frying pan, cook the zucchini for a few minutes until they "sweat". Put to the side.
Pre-heat the oven to 190C (375F).
Butter a 20cm (8 inch) pie dish.
Soak the feta in a bowl of hot water for about 10 minutes. Drain the cheese. Using a fork, crush the feta until you get a smooth paste consistency. Add the zucchini as well as all the other ingredients (reserve 1 Tbsp of Parmesan) and mix it well.
Pour the mixture into the pie dish, sprinkle the remaining Parmesan on top and put it in the oven for 45 minutes.
Check that the pie is done by inserting a knife, when it comes out clean, it's done.
Serve immediately.

Notes from Stef: I just mashed the feta until it was a small crumbly mess. I used sliced almonds, toasted them (didn't chop them) and also put some on top of the dish (with the Parmesan). There was no fresh dill at the store, so I used fresh basil instead.

All set for the next one?

Tongue Thai'd
(Pad Thai stir fried rice noodles with shrimp and tofu)

3 Tbsp each freshly squeezed lime juice and Asian fish sauce
2 Tbsp each ketchup and brown sugar
1 Tbsp each grated gingerroot and reduced-sodium soy sauce
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes or hot pepper sauce
8 oz (227g) rice stick noodles, ideally 1/8 inch wide
2 tsp peanut or vegetable oil
1/2 cup very thinly sliced red onions or shallots
2 tsp minced garlic
1 medium red bell pepper, seeded and diced or thinly sliced
8 oz (227g) uncooked medium shrimp, peeled and deveined
1 cup diced extra-firm tofu
2 cups bean sprouts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts

First, gather all the ingredients you'll need for this recipe and get them ready (i.e., chop the red pepper, peel the shrimp, etc.). Once you're ready to go, the meal comes together very quickly. You don't want to be hunting for the bean sprouts while the shrimp burns!

To prepare the sauce, whisk together the lime juice, fish sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil, and crushed red pepper flakes in a medium bowl. Set aside.

Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. Drain.

While noodles are soaking, heat peanut oil in a large, non-stick wok. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add shrimp and tofu. Cook and stir until shrimp turn pink, about 3 minutes. Add reserved sauce, noodles, bean sprouts, green onions, and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts and toss again. Serve immediately.

Per serving: Calories 308, total fat 7.3g, saturated fat 1g, protein 15g, carbohydrates 47g, fiber 2.8g, cholesterol 57mg, sodium 990mg.

Notes from Stef: I used teriyaki flavoured tofu, and added some broccoli because I didn't have any shrimp.

1 comment:

Why said...

I checked out your LINK (my new favourite word) to the website - can't wait to read through it. I love these two gals!