Archive for April, 2008

Simple Thai Curry Basil Shrimp

Posted on April 4, 2008. Filed under: Asian Recipes, Seafood Recipes | Tags: , , , , , |

Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)

1/4 tsp Thai red curry paste

1/2 can unsweetened coconut milk

1/2 tsp lime juice

1/2 tsp brown sugar

4 thinly slivered fresh basil leaves, plus a few extra leaves for serving

chopped unsalted peanuts

dash fish sauce (if unavailable, substitute soy sauce)

lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking.  Heat for 3 minutes.  Stir a dab of red curry paste into each well; stir until dissolved.  Mix together reserved coconut milk, fish sauce, lime juice and brown sugar.  Divide between wells and cook 2 minutes until sauce thickens.  Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through.  Serve over rice and garnish with fresh basil and lime wedges.

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Grilled Tofu Sandwich

Posted on April 4, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , |

Serving Size: 2

1 tofu cake

2 tbsp tahini (sesame paste)

1 tbsp minced green pepper (OK to substitute chopped jalapeños if you like it spicy)

1 tbsp mayonnaise

1/2 tsp soy sauce

pinch ground cumin

pinch cayenne pepper

4 slices whole-wheat baguette, (cut on a slight angle to make larger slices to fit wells)

butter for grilling

Preheat GT Xpress.  Mash tofu cake with fork and mix in all ingredients except bread and butter.  Spread equal amounts of filling onto inner sandwich bottoms.  Top with other slice of bread, butter outsides of bread and place in well.  Repeat for second sandwich.  Close cover and grill 3-5 minutes until bread is well browned.

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Grilled Smoked Salmon Sandwich

Posted on April 4, 2008. Filed under: Salmon Recipes, Sandwiches | Tags: , , , , |

Serving Size: 1

2 slices marble rye or rye bread

4 oz. Boursin or other flavored soft cheese

4 slices smoked salmon (lox)

2 sprigs fresh dill

fresh cracked pepper

Preheat GT Xpress and spray with nonstick cooking spray.  To assemble sandwich, spread each slice of bread with half the cheese spread and mound one slice with the salmon.  Top with cracked pepper and lay sprigs of dill on top (place dill so one piece will be on each half of the sandwich when bread is cut lengthwise).  Slice sandwich in half lengthwise to fit each well.  Grill about 3 minutes.

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Parmesan Bagel Bake

Posted on April 4, 2008. Filed under: Muffins and Breads | Tags: , , , |

Serving Size: 2

2 eggs

1 tbsp tarragon

pinch dried red pepper flakes

salt to taste

2 tsp Parmesan cheese

2 tbsp shredded Provolone cheese

2 mini onion bagels, split

Preheat GT Xpress and spray with nonstick cooking spray.  Place one half of each mini bagel into well.  Beat egg and next 4 ingredients with fork in a small bowl.  Pour equal amounts onto each bagel half.  Top each half with 1 tablespoon shredded Provolone and other half of bagel.  Close cover and bake for 10 minutes.

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Turkey Cuban Sandwiches

Posted on April 4, 2008. Filed under: Turkey Recipes | Tags: , , , |

Serving Size: 2

2 Cuban rolls, cut to 5 inches long to fit GT Xpress wells

4 think slices deli or Virginia Ham

4 thin slices deli turkey

4 think slices white American cheese

yellow mustard


4 dill pickle slices

1 oz. butter

Preheat GT Xpress.  Slice rolls lengthwise into separate tops and bottoms.  Butter outer top and bottom of rolls for browning.  Spread inner sandwich bottom with mustard and place in GT Xpress wells.  Build sandwich as follows: top mustard with 2 slices American cheese placed evenly to cover bottom of roll, 2 pickle slices per sandwich, then 2 slices turkey and ham folded in half to cover bread evenly. Spread underside of sandwich top with mayonnaise, cover sandwich, butter side up.  Cook 5-7 minutes.  Wrap sandwich halfway up with parchment paper or tinfoil as a holder to eat on the run.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.


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