It's funny, all the blogs I like are picture blogs. I have not put one photo up. I should get a camera that functions...maybe I will make some good food while visiting Montana and make the super duper photographer brother of mine take pictures of my food for me.
Yeah.
Monday, February 28, 2011
Sunday, February 20, 2011
Another from the book
This recipe is a bit long. It doesn't take a really LONG time to make, but the instructions are just...long. This is where an editor would be helpful. But since this is just a blog, who cares.
I made this at Kim and Lee's wedding in 2008 (my sister and brother-in-law). I didn't have a name for it when I made it. After I put it all together, my mother-in-law, Sam says to me "Well, I had something in Belize that looked like that and it was called a Granache." So the whole rest of the time she called them Tuna Granaches and I went with it. Sam was one of my biggest fans. She always loved everything I made her. If she didn't, I never knew - that's how great she was. But this recipe, I know she liked. And Kim and Lee love this one too. I made it for them the last time I visited them in Florida. Try it out, let me know what you think!
Enjoy!
Tuna Granaches
1 lb Sushi Grade Tuna, cut into cubes
1 mango, cubed
2 avacados, cubed
The juice of one lemon
2 tbls chopped cilantro
1 garlic clove, minced
1 shallot, minced
Dash of salt and pepper (or to taste)
1 cup shredded Queso Fresco
Cube the tuna, mango and avacado and put in a mixing bow. Add cilantro, garlic and shallot and squeeze the juice of one lemon over all ingredients and mix lightly. Add a dash of salt and pepper and Set aside
Wasabi Sauce:
2 tbls Wasabi (I used the variety that comes in a tube)
The juice of one lime
1/2 cup Mexican Crema
In a small mixing bowl whisk wasabi, lime juice and Crema and set aside
Tortillas:
You have to get Masa Corn Flour and just follow the instructions on the package to make toritillas (it's easy as pie)
1 cup Masa Flour
2/3 cup water
pinch of salt
Combine the masa flour, salt and water. Mix thoroughly until it forms into a soft dough. If it feels dry, add more water (one tablespoon at a time).
Divide dough into 12 equal, small balls (the tortillas need to be small about 3").
Line a tortilla press with two sheets of plastic wrap. Place each ball between plastic and press until tortilla measures to 3" in diameter. Carefully peel from plastic wrap.
Heat and ungreased skillet or griddle on medium-high heat. Cook tortillas one at a time for 50 sec and then turn and cook another 50 sec. Set tortillas aside to cool.
When tortillas are cooled add vegetable oil to just cover the bottom of a small frying pan. Heat the oil to about 350 degrees. Place the tortilla, one at a time, in the oil and fry for about 1min. and carefully turn it over to fry for another min.
Putting everything together:
Place tortillas on a serving dish. Add 1/4 cup of the tuna mixture on top of the tortilla. Next, sprinkle queso fresco over the tuna and then drizzle the wasabi sauce.
Makes 12 little granaches.
I made this at Kim and Lee's wedding in 2008 (my sister and brother-in-law). I didn't have a name for it when I made it. After I put it all together, my mother-in-law, Sam says to me "Well, I had something in Belize that looked like that and it was called a Granache." So the whole rest of the time she called them Tuna Granaches and I went with it. Sam was one of my biggest fans. She always loved everything I made her. If she didn't, I never knew - that's how great she was. But this recipe, I know she liked. And Kim and Lee love this one too. I made it for them the last time I visited them in Florida. Try it out, let me know what you think!
Enjoy!
Tuna Granaches
1 lb Sushi Grade Tuna, cut into cubes
1 mango, cubed
2 avacados, cubed
The juice of one lemon
2 tbls chopped cilantro
1 garlic clove, minced
1 shallot, minced
Dash of salt and pepper (or to taste)
1 cup shredded Queso Fresco
Cube the tuna, mango and avacado and put in a mixing bow. Add cilantro, garlic and shallot and squeeze the juice of one lemon over all ingredients and mix lightly. Add a dash of salt and pepper and Set aside
Wasabi Sauce:
2 tbls Wasabi (I used the variety that comes in a tube)
The juice of one lime
1/2 cup Mexican Crema
In a small mixing bowl whisk wasabi, lime juice and Crema and set aside
Tortillas:
You have to get Masa Corn Flour and just follow the instructions on the package to make toritillas (it's easy as pie)
1 cup Masa Flour
2/3 cup water
pinch of salt
Combine the masa flour, salt and water. Mix thoroughly until it forms into a soft dough. If it feels dry, add more water (one tablespoon at a time).
Divide dough into 12 equal, small balls (the tortillas need to be small about 3").
Line a tortilla press with two sheets of plastic wrap. Place each ball between plastic and press until tortilla measures to 3" in diameter. Carefully peel from plastic wrap.
Heat and ungreased skillet or griddle on medium-high heat. Cook tortillas one at a time for 50 sec and then turn and cook another 50 sec. Set tortillas aside to cool.
When tortillas are cooled add vegetable oil to just cover the bottom of a small frying pan. Heat the oil to about 350 degrees. Place the tortilla, one at a time, in the oil and fry for about 1min. and carefully turn it over to fry for another min.
Putting everything together:
Place tortillas on a serving dish. Add 1/4 cup of the tuna mixture on top of the tortilla. Next, sprinkle queso fresco over the tuna and then drizzle the wasabi sauce.
Makes 12 little granaches.
Wednesday, February 16, 2011
Dinner for Two
I am starting to get a bit better at making dinner for two. I used to make dinner for 6 for two and just have left overs for lunch every day, but making a new dinner every night for 6 eventually led to left overs over looked...and then trashed.
I used to make orange chicken all the time and haven't in a while. But last night, I made a new version using all these ingredients that needed to be used or they would parish in my fridge. And I made just enough for two! So, this one can be for my Auntie's!
Mandarin Orange Chicken
3 Mandarin Oranges, juiced (about 4 oz.)
1/4 Cup of Dry white wine or Vermouth
The zest of one whole Mandarin Orange
1 large boneless skinless chicken breast cut into 2 thin breast pieces
2 cloves of garlic minced
1 medium leak halved and sliced
1/2 teaspoon coarse sea salt
1/2 teaspoon whole pepper corn
1/2 teaspoon whole coriander seed
Couple dashes of Nutmeg (or 1/4 teaspoon)
1 teaspoon of Olive Oil
Cooking Spray
1. Zest one whole mandarin orange. Mince the garlic. Put the orange zest, garlic, pepper corn, coriander seed, nutmeg, and sea salt in a mortar and pestle and...for lack of a better term...smash the ingredients together. Drizzle 1 teaspoon of olive oil into the mixture and create a paste.
2. Juice the 3 oranges, then add the 1/4 cup of booze to the juice. Cut the leak down the middle and cut each half in slices. Set aside one half.
3. Fillet the chicken breast so that you have 2 thin cut pieces of chicken breast fillets. Rub both sides of the chicken breast with the paste.
4. Coat a frying pan with cooking spray and fry the the chicken breasts on medium high heat. About 3 minutes each side. Remove chicken breasts from pan and set aside. Add another teaspoon of olive oil to the pan and quickly saute 1/2 of the sliced leaks, about 1 minute. Add the orange juice and booze, scraping all the brown bits up. Turn the heat down to medium and simmer for about 2 minutes until the sauce starts to thicken. Add the chicken back to the pan and spoon the sauce over the chicken. Turn the heat down and continue to spoon the sauce over the chicken for about 2-3 minutes or until sauce is reduced.
Serve with steamed broccoli and potatoes mashed with other 1/2 of the leaks sauteed with butter. Yum.
Enjoy!
I used to make orange chicken all the time and haven't in a while. But last night, I made a new version using all these ingredients that needed to be used or they would parish in my fridge. And I made just enough for two! So, this one can be for my Auntie's!
Mandarin Orange Chicken
3 Mandarin Oranges, juiced (about 4 oz.)
1/4 Cup of Dry white wine or Vermouth
The zest of one whole Mandarin Orange
1 large boneless skinless chicken breast cut into 2 thin breast pieces
2 cloves of garlic minced
1 medium leak halved and sliced
1/2 teaspoon coarse sea salt
1/2 teaspoon whole pepper corn
1/2 teaspoon whole coriander seed
Couple dashes of Nutmeg (or 1/4 teaspoon)
1 teaspoon of Olive Oil
Cooking Spray
1. Zest one whole mandarin orange. Mince the garlic. Put the orange zest, garlic, pepper corn, coriander seed, nutmeg, and sea salt in a mortar and pestle and...for lack of a better term...smash the ingredients together. Drizzle 1 teaspoon of olive oil into the mixture and create a paste.
2. Juice the 3 oranges, then add the 1/4 cup of booze to the juice. Cut the leak down the middle and cut each half in slices. Set aside one half.
3. Fillet the chicken breast so that you have 2 thin cut pieces of chicken breast fillets. Rub both sides of the chicken breast with the paste.
4. Coat a frying pan with cooking spray and fry the the chicken breasts on medium high heat. About 3 minutes each side. Remove chicken breasts from pan and set aside. Add another teaspoon of olive oil to the pan and quickly saute 1/2 of the sliced leaks, about 1 minute. Add the orange juice and booze, scraping all the brown bits up. Turn the heat down to medium and simmer for about 2 minutes until the sauce starts to thicken. Add the chicken back to the pan and spoon the sauce over the chicken. Turn the heat down and continue to spoon the sauce over the chicken for about 2-3 minutes or until sauce is reduced.
Serve with steamed broccoli and potatoes mashed with other 1/2 of the leaks sauteed with butter. Yum.
Enjoy!
Wednesday, February 9, 2011
Crunchy Chocolate Chip Oatmeal Cookies
My original plan here was to make a "healthier" cookie. I don't know if I quite accomplished that, but it is certainly not ALL bad for you as it is made w/low gluten flour, flax seed, and oatmeal. It is Damon tested and he said they were good, but they do not flatten out like other cookies and they are very crunchy. So try it and low gluten flour is not required. I used it because I wanted to try it. I most likely will do 1/2 cup low gluten and 1/2 cup regular flour next time.
OK, here we ago: a ton of ingredients!
1 Stick unsalted butter
3/4 C. brown sugar
1/3 C. Peanut Butter
1 Egg
1 cup Low gluten Flour (or 1/2 cup low and 1/2 cup regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 C. Steel Cut Oats
4 oz. Dark Chocolate Chips
1/4 teaspoon Cinnamon
A dash or 2 of Nutmeg
1/3 C. chopped almonds
3 Tablespoons Flax Seeds
Preheat oven to 350 degrees.
Cream butter, egg, sugar and peanut butter until smooth. Add flour, baking soda, powder, oats, Cinnamon, Nutmeg and salt. Blend until ingredients are totally incorporated. Next add the almonds, flax seed and chocolate chips until incorporated.
Make into 24 even balls 1.5" in diameter and then slightly flatten. Bake for about 12 minutes or until slightly golden on top.
I did the calculations and they are about 160 calories per cookie but each cookie has around 7 grams of fiber and protein in them. Plus all the other good stuff that you get from the ingredients naturally.
Please feel free to tweak it and let me know any other variation or if something worked better for you.
Enjoy.
OK, here we ago: a ton of ingredients!
1 Stick unsalted butter
3/4 C. brown sugar
1/3 C. Peanut Butter
1 Egg
1 cup Low gluten Flour (or 1/2 cup low and 1/2 cup regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 C. Steel Cut Oats
4 oz. Dark Chocolate Chips
1/4 teaspoon Cinnamon
A dash or 2 of Nutmeg
1/3 C. chopped almonds
3 Tablespoons Flax Seeds
Preheat oven to 350 degrees.
Cream butter, egg, sugar and peanut butter until smooth. Add flour, baking soda, powder, oats, Cinnamon, Nutmeg and salt. Blend until ingredients are totally incorporated. Next add the almonds, flax seed and chocolate chips until incorporated.
Make into 24 even balls 1.5" in diameter and then slightly flatten. Bake for about 12 minutes or until slightly golden on top.
I did the calculations and they are about 160 calories per cookie but each cookie has around 7 grams of fiber and protein in them. Plus all the other good stuff that you get from the ingredients naturally.
Please feel free to tweak it and let me know any other variation or if something worked better for you.
Enjoy.
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