Sushi Grade Tuna...YUM

Um, yeah, it was just as good as it looks.

This Tuna is served over a bed of sauteed eggplant and topped with a scallion sauce.

Seriously delicious.

So this is what Logan/dishwasher extraordinare does while I cook.

Yes he wears his sunglasses inside...he's really cool.

Ok onto the food.

You must try this one, I'm serious.

Even Logan ate eggplant, I couldn't believe it.

I should eat Seared Tuna more often,

I forgot how awesome and easy it is!

ENJOY!

Seared Tuna Steaks with Eggplant and Scallion Saute

1 T finely grated peeled fresh ginger

6 scallions, trimmed and thinly sliced crosswise

1 cup rice vinegar 

1/3 cup toasted sesame oil

S&P

3 T vegetable oil, such as safflower

1 1/2 lbs small eggplant halved lengthwise and sliced crosswise

4 tuna steaks, 1 inch thick

In a med bowl stir together ginger, scallions, vinegar, and sesame oil, season with S&P.

In a large skillet with a tight fitting lid, heat 2 T oil over med high.  Add eggplant and season with S&P. Cover, cook, stirring occasionally, until slightly softened and lightly browned, 5-6 min.  Uncover and cook stirring occasionally, until tender and browned, 4-5 min.  Transfer eggplant to a plate, wipe skillet with a paper towel.

Rub both sides of tuna with remaining 1 T oil, season with S&P.  Place in a skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 min.  Cut each tuna steak in half.  Divide eggplant and tuna among four plates.  Spoon sauce on top, and serve.

Logan Rating: ****

Getting caught up

It will take me a while to get caught up

so stick around...lots of good recipes to come.

This was a great light summer meal.

I made it on a night that I really didn't feel like cooking.

In the summer when I have nights like that I usually do something grilled,

mainly because Logan loves to be the grillmaster, so I don't have to do anything.

I paired BBQ  chicken with this awesome cucumber slaw...it was delish.

You should try it

bring it to a BBQ or just make it for yourself and eat it all...like I wish I would have.  

ENJOY!

Cucumber Radish Slaw

2 English cucumbers

4-6 radishes

S&P

2 T minced red onion

3 T cider vinegar

2 tsp olive oil

1 tsp sugar

Peel cucs and halve lengthwise, scrape out any seeds 

and slice very thin.

Thinly slice enough radishes to equal 1 cup.  

In a large colander, toss the vegetables with 1/2 tsp salt.  Top the mixture with a plate that fits inside the colander; weight with a heavy object.  Drain in the sink for 20 min; squeeze the veggies in paper towels to dry.

Transfer to a bowl; toss with onion,

vinegar, olive oil and sugar; season with salt and pepper.  

Serve immediately.

Serves 4.

Logan Rating: ***

LONG OVERDUE

I have just been so busy!

Watching movies, catching up on TV shows, reading good books, finishing my half-done knitting projects, going to the gym, hanging in the sun and occasionally studying for my board exam.

I've neglected you all, because of my oh so busy schedule recently.

And for that I am SORRY!

I blame Logan...

mainly because I can.

ANYWAY!

This was something that I made for our Quatro De Mayo celebration supper club.

Yes thats right, we celebrated the 4th day of May, while everyone else was celebrating the 5th.

We are cool like that, I know you're jealous.

It was fitting, because I am in the 4th year of my 20's and I had just finished 4 years of college and we have lived in Missoula for 2 years, which is half of four...OK so I just wanted to celebrate a day early.

So SUE me! :)

So since now you know that this was made on May 4th, you are probably wondering why I am just now sharing it with you, on the 24th of May.

The truth is...

THIS is how behind I am! 

I'm sorry! x a million.

I promise to make it up to you all..

maybe.

Seriously though this is good.

I made two for about 12 people and I'm sure glad I did, because it was gobbled up!

So make this for a dinner party or just for yourself, you won't be sorry!

THANKS FOR READING!!!!

ENJOY!

Tortilla and Black Bean Pie

4 flour tortillas (10 in)

1 T oil

1 large onion diced

1 jalapeno chile, minced

2 garlic cloves, minced

1/2 tsp ground cumin

S&P

2 cans black beans, drained and rinsed

12 oz beer or 1 1/2 cups water

1 package (10oz) frozen corn (I used canned, because I like it better)

4 scallions thinly sliced, plus more for garnish

2 1/2 cups cheddar cheese

Preheat oven to 400.  Using a paring knife trim the tortillas to fit a 9 inch spring form pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a skillet over med heat. Add onion, jalapeno, garlic and cumin; season with salt and pepper.

Cook stirring until onion is softened, 5-7 min.

Add beans and beer to the skillet and bring to a boil.

Reduce the heat to med; simmer until the liquid has almost evaporated 8-10 min.

Stir in corn and scallions and remove from heat. Season with S&P.

Fit a trimmed tortilla in the bottom of the springform pan; layer with one quarter of the beans and 1/2 cup cheese.  Repeat three times, using 1 cup cheese on the top layer.  

Bake until hot and the cheese is melted, 20-25 min.  Unmold the pie; sprinkle with scallions.  Slice into wedges and serve immediately.

Serves 6.

Logan Rating: ***

And I quote "I know I liked it but I don't really remember"

WHOOPS!  Guess I shouldn't wait 20 days to post the blog!

Oddly delicious!

This dish is sweet, savory, fishy and oh so delicious.  

The combination of ingredients definitely threw me off at first, but they all worked really well together.

Oh Martha, I don't know why I doubt you...forgive me!

So this meal is a little "winterish" for this nice sunny weather we are having, but I made this when it was still nasty outside.

So maybe you could make it on a rainy day :)

It was a great different meal and I'm so glad I have this blog, because I NEVER would have tried it without it.

Did I mention it is super easy?  Well it is!

ENJOY!

Cod with FEnnel and Potatoes

1 T olive oil

1 small onion, diced

3 garlic cloves, minced

1 trimmed fennel bulb (reserve fronds) cut into 1/2 in pieces

1 lb russet potatoes, peeled, halved lengthwise, and thinly sliced

1 can reduced sodium chicken broth 

2 T tomato paste

3 strips (1/2 in wide) orange zest

Salt

4 boneless skinless cod fillets (6oz each)

In a 12 in skillet, heat olive oil over med heat.  Add onion and garlic.  Cook, stirring frequently until onion is soft, about 7 min.

Add the choped fennel; cook, stirring frequently until crisp-tender, about 5 min.

Add potatoes, chicken broth, tomato paste and orange zest; season with salt. Boil for 10 min.

Place cod fillets on top; reduce heat.  Cover simmer  until fish is opaque throughout, about 10 min.

Serve with chopped reserved fennel fronds if desired.

Serves 4.

Logan Rating: ***

Hearts of Palm...not sold

Looks good right?

Would have been without the hearts of palm (one of the main ingredients).

I'm just not sold on that stuff...its mushy and tastes sort of like a tin can.

Maybe because it comes out of a tin can...weird.

Anyway I wasn't able to expand my taste buds quite this far...

however if you like those weird vegetables/whatever they are then you will like this,

or if you don't then just leave it out and you will like this salad.

I loved the vinaigrette and the mango with the red onions...just not the nasty tin can veggies.

So try it

with or without the weird white cylindrical thingys.

ENJOY!

Mango and Hearts of Palm Salad with Lime Vinaigrette

1/4 cup fresh lime juice

4 tsp dijon mustard

1 large mango, peeled, pitted and cut into 1/2 inch wedges

1/2 small red onion, finely chopped

1 can hearts of palm, drained, halved lengthwise, and cut into 1 inch pieces (or not)

S&P

1 head Boston lettuce, washed and dried

In a small bowl, whisk lime juice and mustard.  Set the vinaigrette aside.

In a medium bow, toss mango, onion, hearts of palm, and half of the vinaigrette; season with S&P.

Evenly divide the lettuce among 4 plates; top with mango mixture.  Season with additional S&P and drizzle with remaining vinaigrette.

Serves 4.

I made this for a lunch while Logan was at work, hence the Paige rating.

Paige Rating: **

Good ole Panko

I shouldn't blog in the morning on an empty stomach...

This picture is making me very hungry.

While those may look like chicken fingers at first glance,

they are actually baked pork cutlets.

PS why do they call them Chicken Fingers???  Chickens don't have fingers...and they don't look like fingers...so weird!  

Which were really good, especially with the lemon butter dipping sauce.

I mean really...how could you go wrong!?!

However, next time I would add more seasonings to the breading..maybe garlic or onion powder.

The Spinach and mushroom sautee was really good,

something you could make as a side with any meal.

I used cremini mushrooms, because they are cheaper and easier to find, 

just in case you were wondering.

Always nice to find something that can be added to my repertoire of easy staple meals and sides.

Try this one out folks...its delicious!

ENJOY!

Baked Pork Cutlets with Sauteed Spinach and Shiitakes

1 1/2 cups panko bread crumbs

1 pork tenderloin, trimmed of excess fat

1 cup all purpose flour

2 large eggs, lightly beaten

S&P

2 T olive oil 

8 oz shiitake mushrooms (or whatever is on hand)

1 package (10oz) baby spinach

1-2 T white wine vinegar

3 T unsalted butter, cut into pieces 

1 shallot, minced

3/4 cup dry white wine

2 T fresh lemon juice

Preheat oven to 350.  Toast panko on a rimmed baking sheet, tossing once, until golden, 10-12 min.  Transfer to a plate and raise oven temp to 450.

Cut pork crosswise into four equal pieces.  Split each piece in half horizontally; open up like a book.  Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until 1/4 in thick.  (Honestly I skipped this step...it took my pork a lot longer to cook, but was still really good).

Place flour, eggs, and panko in separate shallow bowls, season each with S&P.

Dredge pork in flour, shake off excess.  Dip in eggs, and then coat with panko, pressing gently to adhere.  Bake on baking sheet until browned and cooked through, 10-12 min.

Meanwhile heat 1 T oil in large skillet over med heat.  Add mushrooms; season with S&P.

Cook, stirring occasionally until browned, 8-10 min.

Transfer to a plate. 

Heat remaining 1T oil, add spinach in batches tossing to wilt; season with S&P.

Cook tossing until tender, about 2 min.  Remove from heat; pour of excess liquid and toss with vinegar to taste.  Top with mushrooms and keep warm.

In a small saucepan, melt 1 T butter over med.  Cook shallot, stirring frequently until softened 3-4 min.  

Add wine: simmer until almost evaporated, about 4 min.  

Remove from heat; stir in lemon juice and remaining 2 T butter; season with S&P.  Serve pork and spinach mixture with lemon butter sauce on the side.

Serves 4.

Logan Rating: ***

Believe me...you will want these every week!

FINALLY!

I've been waiting so long to share this with you all.

These are Lentil burgers...I know sounds weird,

but I'm telling you they are AMAZING.

Seriously, Logan said that he would eat this over a regular burger any day!

Partially I think its because of the awesome spices in it as well as the yummy sauce that tops it.

I'm totally wishing I didn't already have tuna steaks to make for dinner, 

because these look so amazing they are making my mouth water.

They were SO easy, SO good and SO veggie, which always makes me feel good about myself.

I served them with oven baked sweet potato fries, which also make me feel good about myself.  

...DROOLING...

I know you are!

ENJOY!

Lentil Walnut Burgers

3/4 cup lentils, picked over and rinsed

3/4 cup walnuts

1/2 cup plain dried breadcrumbs

3 garlic cloves, coarsely chopped

2 tsp cumin

2 tsp coriander

1/4-1/2 tsp red pepper flakes

S&P

4 T olive oil

1 large egg

yogurt cilantro sauce for serving (recipe below)

Preheat oven to 350.  Place the lentils in a small saucepan, and cover with water by 1 in.  bring to a boil; reduce to a simmer.  Cover, and cook until the lentils are tender but still holding their shape, 15-20 min.  Drain well and cool.

Meanwhile spread the walnuts on a baking sheet, and toast in the oven until fragrant and darkened, about 10 min. Let cool.

In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 tsp salt and 1/4 tsp pepper; process until finely ground.

Add lentils and 1 T of the oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk the egg.  Add the lentil mixture; mix well.  Divide into 4 equal size parts; roll into balls, and flatten with the palm of your hand into 3/4 in thick patties.

Heat the remaining 3 T oil in large nonstick skillet , add the burgers; cook over med low heat until crisp and browned, turning gently with a thin edged spatula, 8-10 min per side. 

Transfer to a paper towel lined plate to drain.  serve with yogurt cilantro sauce.

Serves 4.

Yogurt-Cilantro Sauce

3/4 cup lain low fat yogurt (I used greek)

2 T chopped fresh cilantro leaves

1 T fresh lemon juice

S&P

In a bowl whisk together all the ingredients, serve on top of the burgers. 

The next night I had the leftovers on a bun with the curry cashew sauce along with a veggie stir fry with curry paste. SO GOOD!

Logan Rating: *****

Paige Rating: OFF THE CHARTS!

I could put this sauce on everything!

Finally, I'M BACK!

I graduated and spent some fun times in Yellowstone with the fam.

And now I'm back in Missoula, looking for

as my Dad would call it

a "J"word.

AKA a JOB!

In the mean time, I have plenty of time to catch up on back logged meals.

So here is the first of many.

This cashew dipping sauce was INSANE and I literally put the leftovers on everything!

The carrot salad was MUCH better than I would have ever expected and the rice was awesome as well.

An all around great meal that you should definitely try!

ENJOY!

Pan Fried Shrimp with Green Curry Cashew Sauce

1 slice peeled fresh ginger (1/4 in thick)

3/4 cup plus 2 T roasted unsalted cashews

1/3 cup plain low fat yogurt (I used greek)

1/4 cup packed cilantro leaves

1 T brown sugar

1 tsp curry powder

S&P

1 1/2 pounds peeled and deveined large shrimp

2 T olive oil

In a food processor, pulse finger until finely chopped.  Add 3/4 cup cashews; process until smooth, 2-3 min.

Add yogurt, cilantro, sugar and curry powder; season with salt.  Process until incorporated, 1-2 min.  Transfer to a serving bowl; sprinkle with remaining cashews.

Season shrimp with S&P, heat 1 T oil in large skillet over med-high.  Add half shrimp and cook until opaque throughout, 2-3 min.  Repeat with remaining oil and shrimp.  Serve with sauce.

Serves 4.

Sesame Carrot Salad

1 lb carrots, peeled and coarsely grated

2 T sesame seeds

1-2 T rice vinegar

1 T toasted sesame oil

1 piece fresh ginger (1in), peeled and finely chopped (about 2 T)

S&P

In a large bowl, combine ingredients, season with S&P; toss to combine.

Sesame Lime Rice

1 1/2 cups water

1 cup long grain white rice

S&P

2 T sesame seeds, toasted

1 T vegetable oil, such as safflower

1/2 tsp finely grated lime zest, plus 1 T fresh lime juice

Bring water to boil in a med pan, add rice; season with S&P.  Return to boil; reduce heat.  Cover and simmer until rice is tender, about 15-17 min.  Remove from heat; let stand covered 5 min.

Add sesame seeds, oil, and lime zest and juice.  Season with S&P.  Fluff with fork, then toss to combine and serve.

Serves 4.

Logan Rating: ****