Tag Archives: Tablespoon

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

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Ah, tuna steaks.

The steak for those lacking a barbecue. Or those lacking the knowledge to actually use a barbecue.

Either way, they’re basically the low-cal, low-cost distant cousin of your basic porterhouse. Pretty distant, like twice-removed, third generation half-cousin, but the similarities exist.

I got these hefty little chunks of tuna goodness for four bucks each, and the rest of the ingredients were pretty low-cost as well. To make the meal a bit more interesting I decided to add some Soba noodles on the side. As a sidenote, if you’re searching for soba noodles in an Asian grocery store, they’re actually called buckwheat noodles, this will probably save you the ten or fifteen minutes of frustrated foraging that I had to endure.

This recipe does take about an hour but it’s fresh and delicious and I’ll bet most of you college students out there haven’t been adventurous enough to throw a hunk of fish into your weeknight dinner, so now that you’ve got the recipe, what are you waiting for?

Pan-seared Tuna with Avocado, Soy, Ginger and Lime
From the Food Network ( http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe/index.html)

Serves 2

Ingredients:
3 big handfuls of fresh corriander leaves, finely chopped
1 red jalapeno, sliced
2 teaspoons grated fresh ginger
2 garlic clove, grated
1 1/2 limes, juiced
4 tablespoons soy sauce
A pinch of sugar
Sea salt and ground black pepper
1/2 cup olive oil
2 (6-ounce) blocks of sushi-quality tuna
1 ripe avocado, halved, peeled, pitted and sliced

Directions:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and 4 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 4 tablespoons of olive oil. Season the tuna generously with salt and pepper.  Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 the corriander mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining corriander sauce drizzled over the whole plate.

Soba Noodles with Sweet Ginger Scallion Sauce
From http://www.simplyreem.com

Ingredients:
1 9 oz packet of soba noodles
2 tablespoons sesame seeds, lightly toasted

For the sauce:
1 1/2 cup spring onions, finely chopped
1 tablespoons ginger, minced
1/4 cup corriander, chopped
2-3 tablespoons Sesame oil/any neutral oil
2 teaspoons chilli oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste

Directions:

Mix all the ingredients for the sauce in a bowl, check for the seasoning. Set aside for 10 to 15 minutes to let the flavours develop.

Boil the soba noodles according to the instructions on the package. Drain and set aside.

Add the sauce, sesame seeds and toss the noodles well, check the seasoning one last time, give it a final toss and enjoy.

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Filed under Pasta and rice, Recipes, Seafood

Lasagna

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Now that I am actually aware that several of my family members do read my blog, (thanks guys!), I feel like maybe I should make things a little more PG rated. Not that I’m censoring of course, my life is very PG and there isn’t a single drunk photo of my anywhere.

Except maybe Facebook.

But anyways, on to the story of this lasagna.

The first time I ate this lasagna, I had had a lot of….apple juice.

And that apple juice was making me very happy…and chatty…and giggly…and dance-y.

It was just magical apple juice all around.

And so, when I first ate this lasagna I thought it was the golden god of lasagnas. Seriously, it was a legit party in my mouth.

So, when I decided to make it again, I was a little wary. I didn’t have quite as much apple juice on hand and I thought the lasagna might taste a bit, well, different.

But gloriously, it did not.

Apple juice or no apple juice, this lasagna is the bomb.

So I suggest you make it.

Now.

This recipe comes from my dear friend Mariann Foll. All the way from Norway, thanks love.

Lasagna
Serves 4

Ingredients:
500 g minced beef
1 can chopped tomatoes
1-2 onions, chopped
2 tbsp tomato paste
1 cup water or milk
Salt, pepper, basil (fresh / dried)
Lasagna Sheets (about one 250g box of instant lasagna sheets will do)
250g cheddar cheese

For the White sauce:
2 tbsp butter / oil
2 tablespoons flour
2 cups milk
4-5 tablespoons cheese
A little salt, pepper and dash of nutmeg

Preheat the oven to 225 degrees.

Saute the onions until soft and then add the meat. Continue to cook until the meat has mostly browned. Add the chopped tomatoes, tomato paste and water / milk. Simmer for 10 minutes, and season to taste.

Melt butter / heat oil, stir in the flour and dilute with milk while stirring rapidly. Cook on low heat while stirring. Let simmer for 5 minutes, add the cheese and season to taste.

In a casserole dish, add a layer of meat sauce, then the lasagne sheets and white sauce. Add one more layer of lasagna sheets, another layer of meat sauce and cover with cheese.

Bake in the oven for 30-40 minutes – until the sheets are soft. Leave the lasagna for 10 minutes after baking, so it will “set up” a bit.

Served usually with a salad and garlic bread.

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Filed under Beef, Pasta and rice, Recipes

Coconut crusted chicken tenders

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Just in case you needed some weeknight meal inspiration this week, here are some delectable coconut crusted chicken tenders. Perfect for a simple dinner with a side salad and easy to take on the go for lunch the next day.

Enjoy!

Coconut Chicken Tenders

Recipe from Can you stay for dinner?

(serves 4)

  • 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
  • 1/2 cup all purpose flour
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • 3/4 cup shredded, sweetened coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons canola oil

Preheat oven to 400°F/200°C. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

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Filed under Chicken, Recipes