I didn’t take part in the Cheers Fest for Lee yesterday because I didn’t know how to roast someone. However, as Father Dragon reminded me, I should have applied to him for assistance – something I never thought of, of course a fire dragon would know how to roast a human. Mind you, I am not terribly sure Lee would have appreciated this type of roasting but what the heck, roasting is roasting isn’t it?Mediocre bowling yesterday, each game just a few points below my average. Matt, on the other hand, had one super game.
Last night I watched Tim Allen in The Santa Clause, one of my favourite Christmas movies. A lot of people enjoy It’s a Wonderful Life, but I could never really understand why. I quite e
njoyed the movie but wouldn’t want to see it again. I want a bit of magic at Christmastime but somehow the only bit I really liked was when the bell rang and one knew the angel had got his wings. I’m a big kid about Christmas, I guess I take after my mother who was a great Christmas person. Let’s face it, if I talk to dragons, are you surprised I believe in Santa? Miracle on 34th Street is another favourite and I ended up buying the VHS of that because TV stopped showing it. Mind you, if it weren’t for people like me, all you fantasy and sci fi authors wouldn’t be selling your books now, would you?Friends coming for dinner tonight so guess what I am doing today. Of course I have the meal already planned and so I have come across two great starters in the last couple of days. This is the second one. Oh well, another time. I love Portobello mushrooms and these sound particularly good.
Tomato and Olive Stuffed Portobello Caps
Source: © EatingWell Magazine4 servings
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them
with whole-wheat couscous and a mixed green salad for an easy meal.INGREDIENTS
2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
DIRECTIONS
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Have a great day
