HAPPY NEW YEARS EVERYONE!!!!!!!
Merry Christmas as well … I seemed to have missed that one. Whoops!
Well the Holiday Season is almost over and although it was amazing, there is a big piece of me that is 100% ready to get back to reality. You see Christmas for me, like most people, is quite busy. We live on a boat in the Caribbean so naturally we have a lot of friends that want to celebrate with us during this time. And hey, I wouldn’t blame them, it was zero degrees when they left Toronto and it was 30 degrees here. But as we all know to well the holidays, friends and sunny weather lead to a lot of indulgences and as January rolls around your body is starting to feel the toll. Well, mine is at least. MUST HAVE SALAD!!!!
This was my third year celebrating New Years at an Island called Jost Van Dyke in the British Virgin Islands and I think it was my favourite as well. As tradition on the boat we all dressed up as Pirates because well, it only seems natural. Apparently in my past life I must have been one. We named our dog after a famous Pirate so it seems that all signs are pointing to yes. There were lots of costumes, a few too many Rum Punches, some new friends and a good story or two. Oh, and a pretty delicious burger!
It was a fantastic day and evening filled with so much laughter, amazing friends and a beautiful setting. But now the time is over, for another year at least, and “operation eat light” is now in effect. It’s amazing how even in just a short period of time of not eating enough vegetables or one two many late nights can effect your body in such a bad way. I am usually very good about eating healthy but I wasn’t exactly craving salads and quinioa dinners over Christmas and New Years. Am I now, certainly, but at the same time am not unhappy with the meals that I have been making over the holidays
- Chrismas Dinner with ALL the fixings
- Pumpkin Pie
- Leftover Turkey Pot Pie with Phyllo Crust
- Prime Rib with Mushroom Au Jus
- Duck Ravioli with Red Wine Cream Sauce
- Brett’s Twice Cooked Baby Back Ribs
- French Toast
- Rum and Egg Nog
- Champagne and Orange Juice
It was all delicious, and right now some of that Duck Ravioli would be effortlessly eaten but we need to bring things down to a healthier level. In the last six months Broccolini has become a big staple in my kitchen. I know it is not something new by any means and have certainly cooked with it before but this fall it was so beautiful looking in the grocery stores that I couldn’t resist getting it every time. So naturally, it began appearing in most things I was cooking. Paella, grilled cheese, crostini. Sorry broccoli, you are delicious but you just cant compare.
So lets talk about this fantastic crostini for just a few moments now. First off let me tell you all the reasons why I know that you are going to fall in love with it, just like I did.
- Delicous
- Healthy
- It has cheese (which is always a fantastic plus)
- Simple
Another great thing is the fact that it is a crostini. I don’t know what it is about a toasted piece of bread with just a few toppings on it that can make such a delicious treat. Maybe because there is a slight obsession with bread that lyes within me that cant be tamed. Be honest, when you go down to an artisinal bakery and the smell of warm bread smacks you in the face in the most amazing way and then you pick up a still warm loaf of bread there is no doubt that you are immediately intoxicated by it. And to be even more honest, you snack on it right then and there, don’t you. I do and it’s delicious. No point waiting. If only there were a few of those little butter packets laying around.
So the other day … O.K the other month you caught me, I have been a little slow on my posts over the last month, here I was with this fantastic warm baguette, a few scoops of some leftover ricotta and a GIGANTIC bundle of broccolini feeling quite peckish. I was actually planning on making this side dish of white beans, broccolini and lemon that was e-mailed to me from Bon Appetit that day but it was lunch, hunger set in, I was in the mood to try something new and this hit the spot perfectly. Hope you enjoy. Happy 2016
Healthy, crunchy, creamy and satisfying all at the same time. What’t not to love!!
- 4 Slices Fresh Baguette
- 4 Pieces Broccolini
- 4 Tbl. Ricotta Cheese
- 4 Tbl. Canned Cannellini Beans (Small)
- Lemon
- Olive Oil
- Parmesan
- Salt
- Pepper
- Slice the Baguette into thin diagonal pieces and lightly drizzle with olive oil, salt and pepper. Put the slices in a preheated oven at 350 degrees until crispy on the outside, about 8-10 minutes
- While the bread is toasting, heat up a pan over medium high heat and add a tablespoon of olive oil. Once hot, add the broccolini and saute for 4 min. or until cooked through but still crunchy. Season with salt and pepper. Once they are cooked take them off the heat and cool slightly
- Now, start to assemble. Take each piece of toasted baguette and spread 1 Tbl. of Ricotta over each as well as 1 Tbl. Cannellini beans
- Top with shaved parmesan, a drizzle of olive oil and a squeeze of lemon juice.
- Simple and Delicious
Sounds great, I love crostini!
Can’t wait to try it, unfortunately not sure I can find broccolini in the local supermarkets!
Looks delicious! I would love to eat that right about now:)
Thanks for posting this recipe. I will
Be sure to make it.