24 August 2015

Menu Plan Monday: 24 August

Menu Plan Monday! Even though there's almost a month of summer left, I can feel the season fading. The tomato plants are starting to flag. It gets a little darker a little bit earlier every night. And a few of the goldfinch who visit our feeders have begun to molt into their winter plumage. Ugh. I'm just not ready for summer to end!

Breakfasts
  • Oatmeal with flaxmeal, nuts, dried fruit, cinnamon, & maple syrup
  • 2 eggs whites scrambled with 1 egg, Cleverfoodies' Leafy Greens Scramble, & feta
  • Banana, cottage cheese, & nuts
Lunches
  • Big bowls of salad topped with leftover salmon or chicken (I always make more chicken or salmon than I need for supper specifically for this reason)
Suppers
  • Baked lemon dill salmon fillet, chilled, over salad
  • Grilled marinated boneless chicken breasts with garlicky pinto beans & sliced garden tomatoes
  • Grilled marinated boneless country-style pork ribs with corn on the cob & creamy ranch cucumber salad
  • Baked lemon caper tilapia loins with parslied red potatoes & green beans

20 August 2015

Improv Challenge: Tomatoes & Herbs

Ahhh, tomatoes and herbs for August's Improv Challenge. What could be more fitting? My garden tomatoes are coming right along and my herbs are prolific, to say the least. In creating this month's recipe I tried to keep it as simple as possible to let the tomatoes and herbs really shine through. (Also, I had a lot of tomatoes ripen all at once and Something Had To Be Done).


You will note my "recipe" provides no specific amounts for any of the ingredients. This is because it is all simply a matter of preference and pan size. I used a broiler pan which fit about eight diced plum and globe tomatoes. Lots of garlic and thyme, because I love them. A bit less oregano, because I find a little goes a long way.

I used Wave Hill Bread's caramelized garlic bread to make my toast as it has whole roasted garlic cloves baked right in and is just DELICIOUS. If you can't find something similar at your bakery, any crusty loaf will do.

Creamy Tomato Toast

Yield: Many servings

Ingredients

  • Garden tomatoes
  • Fresh oregano
  • Fresh thyme
  • Garlic cloves, pressed
  • Olive oil
  • Salt and pepper
  • Sliced crusty loaf
  • Soft, spreadable goat cheese

Instructions

  1. Preheat oven to 300°F.
  2. Gently toss together the chopped tomatoes, fresh oregano, thyme, and pressed garlic in a shallow baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until the tomatoes are soft and oozy, about 2 hours.
  4. Remove pan from the oven. Use immediately or refrigerate until ready to use. (If using later, warm before spreading on toast).
  5. Switch oven to broil.
  6. Brush bread slices with olive oil.
  7. Broil bread for 5 minutes or until golden brown.
  8. Remove bread from oven, spread each slice with goat cheese, top with tomato goo, and garnish with additional herbs.


If you plan to serve these as an appetizer, just use slices from a thin, narrow loaf like a ficelle. The Wave Hill loaf I used is suitable for sandwiches and I find two creamy tomato toasts served like an open-face sandwich with a small salad or bowl of soup makes for a thoroughly satisfying lunch ... although, to be fair, I've also just ripped chunks of bread off the loaf and used them to scoop the tomatoes up straight from the pan into my mouth. It's best with the cheese, but sometimes I can't wait for the sweet, herby tomatoes to get in my belly.



17 August 2015

Menu Plan Monday: 17 August

Menu Plan Monday, post vacation edition! We ate pastries every day and, while they were all so very delicious at the time, I now feel a bit icky. I would love to say we're going to mainline salad and cucumber water all week, but The Husband will never tolerate a week of salad-based menus ... and, in all honesty, neither will I! By Wednesday night, I'll be lining up at the burger shack for fried clam strips and sweet potato fries. Really, I just need to focus on making better choices this week! (And stay away from the pastries for a bit).

Anyway, this is what we're eating:

Breakfasts:
  • Oatmeal with flaxmeal, nuts, blueberries, cinnamon, & maple syrup
  • 2 eggs whites scrambled with 1 egg, baby spinach, chopped tomato, & feta
  • Banana, 0% greek yoghurt, & nuts

Lunches:
  • Giant bowls of salad topped with canned tuna or salmon or leftover grilled chicken

Suppers:
  • Spaghetti marina with basilicious tomato-and-cucumber salad
  • Greek grilled chicken breasts with make-ahead feta-cucumber orzo salad
  • Baked lemon pepper tuna steaks with tomato salad & corn on the cob
  • Baked lemon-garlic tilapia loins with sautéed white beans & steamed broccoli