Have I shared this recipe yet?
It’s adapted from a recipe that Joanna got from her co-worker. He also gave her a grill pan as a gift to facilitate making it. Very thoughtful.
For 1 lb. of tuna steak:
(all quantities are approximate)
1/8C sesame oil
1/2C soy sauce
2t chopped garlic
1/2t basil or oregano
up to 1t wasabi powder
salt and fresh ground pepper to taste
dollop of honey
Mix and marinate tuna for a minimum of 30 minutes. Grill tuna steak on a grill pan or the grill. Lately I like to section the tuna into smaller portions so the marinade can really soak in.
With this I sliced some zucchini and vidalia onion and tossed it with olive oil, a drop of sesame oil, a little balsamic vinegar, chopped garlic, salt and pepper. Then grilled them too.
It’s yummy over rice, with a nice light beer or a glass of wine. And it’s healthy!
…posted because I always have to dig through my email for it. No longer!
Moosewood Red, Gold, Black and Green Chili – adapted
28 oz. undrained canned tomatoes
2 tablespoons olive oil or vegetable oil
3 cups chopped onion
3 garlic cloves, minced or pressed
1 generous teaspoon ground cumin
1 generous teaspoon chili powder
1 tablespoon Tabasco or other hot pepper sauce, or 1/4 tabelspoon
cayenne (I used the cayenne)
2 zucchini, chopped into small cubes
2 cups fresh or frozen cut corn
14 ounce can cooked black beans, drained
14 ounce can cooked red kidney beans, drained
salt to taste
Grated Chessar or Monterey Jack Cheese (i didn’t use)
Chopped Fresh Cilantro (i didn’t use)
1. heat the olive oil in a large pan and saute’ the onions, garlic,
cumin, chili powder, and tabasco or cayenne
2. When the onions are soft, stir in the zucchini and saute until semi-soft.
3. Chop the tomatoes right in the can and add them to the pan. Stir
in the corn and beans.
4. Heat thoroughly on low heat.
5. Cover and simmer for a few minutes for the flavors to meld. Add
salt to taste.
6. Serve plain or topped with grated cheese and fresh cilantro
Tonight I adapted this awesome recipe for Dark Chocolate Cranberry Blondies and delivered it to Hillary HQ for the volunteers calling voters in Texas and Ohio.
the recipe with my adaptations:
3/4 cup butter, melted
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all purpose flour
1/2 kosher salt
1 cups milk chocolate chips
1/2 cups dried cherries
Lightly grease 8 x8 baking dish.
Melt butter in pan, remove from heat and cool. Stir together butter and sugars. Beat in eggs one at a time, followed by vanilla extract. Stir in flour and salt, mixing just until no streaks of flour remain, then add chocolate and dried cherries. Pour into prepared pan and spread evenly with a spatula.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is a light golden brown. If using a 9×13, the brownies may be slightly thinner, so be sure to check them early; it is better to check once or twice than to have overdone blondies.
Cool on a wire rack before slicing.
Again not my recipe, but the way I adapted it. I think it turned out very well.
I made some calls to voters on Saturday, and was amazed that many of the people that I talked to weren’t aware of the so-called Texas “two step” process. Others regretted that they couldn’t make it to the caucus because they had work. What a really screwy system. Regardless, tomorrow should be an exciting day.
So I have a meeting tomorrow morning and said that I’d bring in snacks. I seriously considered popping by the store on my way into work but decided I’d make muffins instead.
I adapted them from this crunchy muffin recipe.
* 3/4 cup sifted all-purpose flour
* 3/4 cup sifted whole wheat pastry flour
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 5 tablespoons butter
* 1/2 honey
* 2 eggs
* 1 teaspoon vanilla
* 1 cup crisp whole wheat cereal flakes
* 1/2 cup milk
* 1/2 cup walnuts
* 1/2 cup dried cranberries/cherries (or more)
Grease bottoms of 12 medium muffin cups or line with paper liners. (I used spray canola oil.)
Sift flour with baking powder and salt; set aside. In mixing bowl, cream butter. Gradually beat in the sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla and cereal flakes. Add flour mixture alternately with milk, stirring just enough to moisten the flour mixture. Stir in nuts and dried fruit.
Divide the batter among prepared muffin cups. Bake at 400° for about 15 minutes or until muffins spring back when lightly touched.
It makes for a simple, hearty, lightly sweet muffin.
Just in case this isn’t sweet enough, I’m also making Chocolate Banana Bread. Hope it turns out.
the other night i tried a new recipe. it was super yummy. i really should have taken a picture. i thought about it …about halfway through dinner. it’s adapted from a recipe i found on all recipes.
Pasta with Scallops, Zucchini, and Tomatoes
3 tbs. olive oil
3 cloves garlic, minced (or more. i used more)
2 zucchinis, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
2 fresh tomatoes, chopped
1/2 pound scallops
splash of white wine
2 tablespoons grated Parmesan cheese
In a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil, and white wine (if using) and simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
This recipe over half a box of pasta made 2 large dinners and one good-sized lunch.
Usually for a tofurky roast I just use the sauce recipe on the box, but this year I decided to switch it up a bit, and looked around for something different. I adapted this Ginger Garlic Tofurky Roast Recipe as it was kind of a last minute thing, and I had no ginger – no worries, and doubled it to cover both roasts.
* 3 tbsp grated or minced fresh garlic
* 3 tbsp olive oil
* 2 tbsp sesame oil
* 2 tbsp soy sacue or tamari
* 1/4 tsp celery seed
* 1/8 tsp dried mustard
* 2 Tofurky roasts
I left a lot of garlic sitting atop each roast and went in and basted them every 20-30 minutes or so during baking. The tofurky had a really nice flavor, but it wasn’t overwhelming. Honestly, I think it was better than if I had used the ginger. I feel like it would have been a bit overpowering.
yummy lunchtime smoothie
Originally uploaded by l@in.
today for lunch I had a delicious, healthy smoothie. they’re always better when you don’t make them yourself.
5 large strawberries
1 large chunk pineapple
2 medium chunks papaya
1 TB flax meal
put into blender and fill halfway to top of fruit line with cranberry juice.