19 Oct '10

Since it's a break day, I thought I'd do something different for breakfast, since I'm getting a bit tired of porridge, so I thought I'd try the Leek and Sun-Dried Tomato Frittata from The Riverford Farms web-site.  I had some leeks in my box this week, so I was off to a good start.  What I didn't realize because I haven't done much breakfast cooking recently is that I should have prepped the leeks and sun-dried tomatoes the night before.  Live and learn...

Leek and Sun-Dried Tomato Frittata

2 T olive oil (I used EVOO)
3 leeks, cleaned and thinly sliced (white and light green parts)
8 sundried tomatoes, finely chopped (I sliced mine, with good results)
handful of fresh parsley, chopped
salt and pepper, to taste
6 eggs, beaten

Preheat the grill.  Heat the oil in a oven-proof skillet, add the leeks and cook gently for 10 mintes, stirring occassionally to separate the rings.  Add sundried tomatoes and parsley and season with salt and pepper.  Pour the eggs over the leeks and cook gently for 10 minutes.  Place under the grill, cook for 5 minutes until set.  Cut into wedges.  Makes 4 servings.

I think the might also be nice with a small amount of grated Swiss or Parmesan cheese and maybe some sourdough toast.  I just did the frittata this morning.

I went out for my first short bike ride after that, which is a good thing because it just started to rain.  It went fairly well, although I'm still pretty inflexible so getting on the bike is a bit of a challenge.  I'm still a bit scared of riding on the road (plus, I forgot my helmet, which made it that much more scary!) but I managed.  I'm going to hang the helmet with the bike so I don't forget it in the future.

I've already finished 1 liter of water, so I'm off to get some chicken for tonight (Chicken Sate with Spicy Peanut Dipping Sauce) and more fruit, among other things.

Later...  I did my grocery shopping and then stopped by Betty's for a latte.  When I got there, they were featuring a Lemongrass and Ginger Tisane, so I got that instead.  I had a little sugar in the drink, but I left the pastries alone.  I made the Chicken Sate with Spicy Peanut Dipping Sauce when I got home and it's awesome!  It's off the Food Network web-site.  I think the sauce might actually be as good as (or maybe better!) than the Williams-Sonoma sauce.  It makes 4 wservings, but I only need 3 this week (I'm doing Wagamama's for dinner Friday night), so I had some extra of the Sate.  Tsk!  Tsk!  Although I really haven't had all that much to eat today, so I think it's OK.  (Hopefully...)

Chicken Sate with Spicy Peanut Dipping Sauce

1/2 cup low-sodium chicken stock

1/2 cup lite coconut milk

2 tablespoons low-sodium soy sauce

1 shallot, sliced thin

1 clove garlic, minced

1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)

1 tablespoon brown sugar

1/2 teaspoon lime zest

1 tablespoon minced fresh ginger

1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

8 (8-inch) bamboo skewers, soaked for 20 minutes

3/4 cup Spicy Peanut Dipping Sauce, recipe below

2 tablespoons minced fresh basil or cilantro leaves

1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.  Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.  Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.  Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce

1/2 cup natural creamy peanut butter

1/4 cup low-sodium chicken broth

3 tablespoons low-sodium soy sauce

1 1/2 tablespoons brown sugar

1 1/2 tablespoons minced fresh ginger

2 tablespoons lime juice

1 teaspoon minced garlic

1/2 teaspoon chili flakes

1 teaspoon red curry paste

1 shallot, peeled and roughly chopped

Place all ingredients in blender or food processor and blend until smooth.  Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.  Yield: about 1 1/4 cups

I guess the forecasted cold snap has arrived.  It's pretty darn cold out there right now!  I think I'll read for awhile before I do my stretches and hit the sack.