I created this recipe shortly after my daughter, Mary, became a vegetarian. We found that Thai food, is very vegetarian friendly, and it quickly became her favorite. ( Other then Mexican Food...she really likes heat and spice!) Because we are on a budget and eating out was getting too often and too expensive, I set out to create a dish that was vegetarian and gluten free without being difficult to make. This is the solution that I came up with.Unfortunately, this recipe has not worked well when I try to cut it down. It makes a large mixing bowl full. (about four - five quarts) The good thing is it reheats well and travels well, great in a packed lunch and can be served warm, cold, or even room temp. I often text a few friends and share the wealth....:)
Don't be intimidated by the long list of ingredients....or the length of the instructions... it really is not bad and worth it!! You can use whatever mixture of vegetables that you like. I have made it with only broccoli or sugar snap peas onions and water chestnuts, depending on my "gardening friends" crops. Use whatever combination suits your family it is about 4-5 Cups of chopped veggies....
Peanut "Pad Thai"
1 crown broccoli - chopped
1/2 yellow onion- chopped
1 head bok choy - - optional -chopped, greens too
1 carrot- shredded
1 stalk celery - chopped
1 small green zucchini, chopped
hand full of sugar snap peas
1/2 cup chopped green cabbage ( I use the washed, cut and prepared for coleslaw, if so you can omit the carrot earlier as this has it in it)
1 8 oz can sliced water chestnuts - rinsed under running water
1 8 oz can bamboo shoots -rinsed under running water ( optional)
1 package extra firm tofu, drained and cut into bite size pieces
2 eggs, beaten - Optional
veg or peanut oil - for sauteing veggies
rice vinegar - (available in the Oriental food section)
brag liquid Amino's ( available in health food section - if not Gluten Free, you can use soy sauce)
Wash, cut and prepare all the veggies, place in a large mixing bowl and toss together until well combined. Heat a large frying pan over med high heat, add a little oil in the bottom and add the tofu. Do not stir . Leave alone for approx five to seven minutes to "brown" the side touching the pan. Remove the tofu from the pan and place into a large serving bowl. Adding a few hand full of veggies at a time, sprinkle the veggies with a little brag and rice wine vinegar. Saute the veggies until crisp tender then place in large serving bowl with the tofu. It usually takes me three to four pans full to complete the veggie process.Just keep adding to the serving bowl. If you are adding the egg, scramble it now and add to the bowl with the tofu. Set aside and start the sauce and the noodles.
For the Noodles:
1 lb pkg of Rice Stick ( rice noodles...the wider ones looks like linguine noodles available in the oriental food section or specialty stores)
boiling water
Making the Noodles:
In a large pot bring water to a rolling boil and turn the heat off. Place the rice noodles into the hot water making sure they are covered in water. Cover for about ten minutes. Then with tongs, stir the noodles and cover for an additional five minutes. Check for tenderness before you remove them from the water. You want them "ala'dente"....a little firm. You want to keep them from getting mushy, so drain the hot water and rinse them with cold water to keep them from continuing to cook. When they have been rinsed, place them in the bowl with the tofu and the veggies, toss well to combine. I use my hands to incorporate the ingredients well.
Use the same frying pan to make the sauce.....
For the Peanut Sauce:
1 16 oz bottle of carrot juice
2 tbsp minced garlic
2 tbsp grated fresh ginger
2 Tbls Sriracha HOT chili sauce
1/4 C Brag liquid Amino's
3 Tbsp rice wine vinegar
3/4 C Extra chunky peanut butter. (Your favorite brand)
1/4 C Chopped fresh Cilantro - added after the sauce is thickened
Put all the ingredients in the pan and bring to a boil, reduce heat and simmer, it will thicken on its own, you want the consistency of a gravy. Add the sauce over the rest of the cooked ingredients and toss well to combine.
Serve with Sriracha Hot chili sauce for those that want extra heat and spice.
Hints:
I have made this sauce for other things like a dipping sauce for chicken strips or poured over grilled chicken breast and brown rice.....it is yummy!!!!!
You can add cooked chicken, pork or even seafood if you like.
While I have the onion and the cilantro out, I make the salsa or Pico de gallo for another nights dinner.
If you do not have experience with fresh ginger it looks very strange indeed. But, it is wonderful and really adds flavor that cant be compared. You do not need a large piece, however keep in mind you need to buy it large enough piece that you can peel the outer brown "skin " off, and still have enough to hold onto to grate. If you do have any left over, you can make ginger tea. Add a slice of ginger to your hot cup of tea..( I like Green Tea) Steep like usually, it soothes your tummy and tastes yummy! ( you can also make it iced just cool it off and add ice)
Sunday, August 28, 2011
Saturday, August 27, 2011
Knowing the Difference- Organic Vs. Natural
There are attempts out there by large manufacturing companies to mislead all of us consumers in believing that we are making better choices for our families food consumption. The truth is we are being mislead and lied to. Our Government set standards, the USDA and the FDA, is allowing it. Now, I could go on a rant about how "They" are making decisions for "us" that they have no right to do, however the painful truth is that "we" have allowed them to do so for so long by not educating ourselves with "their" practices and policies.It is our own fault, to simply assume that "they" would never willingly do anything to hurt "us" is naive on "our" part at best.
I decided to write this blog to clear up some of the misconceptions of the manufactures labeling of "Natural" and "Organic". It is a very complex subject and one that an entire book could be written about ....but this is just my blog and my attempt is to help you make educated decisions on what you are feeding yourself and your loved ones.
Often, a label on the grocery store shelf will say Natural, it may even say 'Natural and Organic" on the same box. It is confusing. So here is a definition of each so that you may understand the difference.
Natural = the true definition: produced or existing in nature. (Wikipedia)
Now, according to the FDA, the definition of Natural, All Natural or 100% Natural, is =
Natural Foods that are processed without preservatives or additives but can be grown in conventional methods. ( Such as Genetically Modified or with the use of Pesticides.)
The FDA only regulates the term "natural" only as it applies to the following: added color, flavors and synthetic substances. A package that says " all natural" may contain any, or all, of the following: synthetic pesticides, herbicides, chemical fertilizers, heavy metals, msg, byproducts,genetically modified organisms, industrial solvents, chemical food additives, or synthetic chemical vitamins. Manufacturers are not required to list chemical contaminants in the foods that we eat and can still label their product as "natural".
Okay, I am not a rocket scientists, but some of those things just do not seem "natural" to me. I really do not see myself serving up a big plate of industrial solvents with a side of pesticides to my loved ones. YECH!!!! Now lets look at the definition of organic....
Organic = Foods that are produced using methods that DO NOT involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents,or chemical food additives.
The organic food industry is heavily regulated, meats and poultry may have no use of antibiotics and or growth hormones of any kind. Organic farming does not push an animal to produce more then they would naturally. Organic Farming does not push for factory farming organic farming does promote old fashioned standards and practices. In the United States, 95% of the ingredients must be organic to have the USDA Organic stamp of approval.
I hope this blog has helped you to know the difference in labeling, and to not fall for the marketing of labels to fool you into believing you are eating healthier then you really are. Educate yourself. Put the time and effort in to get to know what is available to you locally. When you know your food sources, it is easier to make wise choices!
I decided to write this blog to clear up some of the misconceptions of the manufactures labeling of "Natural" and "Organic". It is a very complex subject and one that an entire book could be written about ....but this is just my blog and my attempt is to help you make educated decisions on what you are feeding yourself and your loved ones.
Often, a label on the grocery store shelf will say Natural, it may even say 'Natural and Organic" on the same box. It is confusing. So here is a definition of each so that you may understand the difference.
Natural = the true definition: produced or existing in nature. (Wikipedia)
Now, according to the FDA, the definition of Natural, All Natural or 100% Natural, is =
Natural Foods that are processed without preservatives or additives but can be grown in conventional methods. ( Such as Genetically Modified or with the use of Pesticides.)
The FDA only regulates the term "natural" only as it applies to the following: added color, flavors and synthetic substances. A package that says " all natural" may contain any, or all, of the following: synthetic pesticides, herbicides, chemical fertilizers, heavy metals, msg, byproducts,genetically modified organisms, industrial solvents, chemical food additives, or synthetic chemical vitamins. Manufacturers are not required to list chemical contaminants in the foods that we eat and can still label their product as "natural".
Okay, I am not a rocket scientists, but some of those things just do not seem "natural" to me. I really do not see myself serving up a big plate of industrial solvents with a side of pesticides to my loved ones. YECH!!!! Now lets look at the definition of organic....
Organic = Foods that are produced using methods that DO NOT involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents,or chemical food additives.
The organic food industry is heavily regulated, meats and poultry may have no use of antibiotics and or growth hormones of any kind. Organic farming does not push an animal to produce more then they would naturally. Organic Farming does not push for factory farming organic farming does promote old fashioned standards and practices. In the United States, 95% of the ingredients must be organic to have the USDA Organic stamp of approval.
I hope this blog has helped you to know the difference in labeling, and to not fall for the marketing of labels to fool you into believing you are eating healthier then you really are. Educate yourself. Put the time and effort in to get to know what is available to you locally. When you know your food sources, it is easier to make wise choices!
Friday, August 26, 2011
Quinoa Rich in History and Nutrition - Side Dishes and Salad
When my Daughter Mary decided to be a Vegetarian, she was almost ten. (She just turned fifteen) What I thought was going to be a "phase" quickly became a lifestyle. I met the challenge and hit the books, Internet, and did tons of research on how to feed her, making certain that she continued getting the nutritional values that her growing body required. I was determined to keep her healthy while allowing her to make choices for herself. One of the best things that I found is Quinoa. (Pronounced Kin-waa) It is technically not a grain, nor is it a cereal, but a Chenopod, which is closely related to beets, spinach, and even tumbleweeds. It has a rich history that is fascinating in itself. The Incas once held the crop as sacred. They referred to the seed as "Mother of all Grains". During the European conquest of South America, the colonists thought of Quinoa as "Indian Food" or "Food for Indians", surpressing its cultivation. It is a food fact that Conquistadores stopped quinoa cultivation, mostly because of the non Christian rituals that included the seed, forcing the Incas to grow wheat instead.
Quinoa can replace rice or couscous in recipes. It has a light fluffy texture that when cooked, is mild and slightly nutty. Foodies are quickly recognising the nutritional importance. Quinoa has a balanced set of essential amino acids needed for humans, making it a complete protein source which is rare for pure plant foods. (usually it takes a combination like beans and rice) It's protein content is very high 12%-18% because it is high in lysine. The seed is a good source of magnesium, iron, dietary fiber, calcium, phosphorus as well as the vitamins B1, B2, B6,and B9. This little seed really packs a punch of nutritional value that compares to none. Because quinoa is gluten free and can be used in baking as a flour, it is versatile and extremely easy to digest. You can also find, in most health food stores, quinoa flakes that are much like corn flakes...but healthier. Quinoa can be more costly then other options, but a little goes a long way as it swells when cooked much like rice does. ( Remember the other options are not a complete protein...and does not pack that nutritional punch like quinoa.) So, my suggestion is to give it a try. I think that you will be pleasantly surprised and welcome something new instead of the same ol' drab side dishes.
Regular Cooking Method
Cook as you would rice.(You can use a rice cooker if you have one) There is no need to rinse, unless the packaging says to do so. If so, closely follow the directions. As most of the packaged and available quinoa has been washed and prepared for preperation. (removing the Saponin coating, that can taste bitter)
2 Cups Water
Pinch of salt
1C quinoa
Bring water to a boil, add quinoa and stir into water. Cover and place heat on low for 10-15 minutes, turning heat off and leaving covered for approximately 5 more minutes.Fluff with fork.
Hint: Plain cooked quinoa can be eaten for breakfast much like oats. Add some honey,berries or nuts and some cream...
Quinoa Side Dish
1 cup Quinoa
2 Cups Vegetable Broth
1 tsp Minced Garlic
pinch of Sea Salt
1 Celery Stalk, chopped small
1/2 Yellow Onion, chopped small
1 Carrot, chopped small
Bring broth to a boil, add the quinoa, and stir to prevent clumps. Add remaining ingrediants. Cover and reduce to low. Cook for 10 to 15 minutes. Turn heat off and allow to rest for five to ten minutes. Fluff with fork before serving.
Hint: if you have a favorite herb...add it make this dish your own. One of my favorites is rosemary.
This is a great side dish to Fish, but can equally compliment anything as it is so versatile.
Quinoa Salad
1 cup of quinoa
2 cups vegetable broth
1tsp minced garlic
pinch of sea salt
pinch of black pepper
1 small red onion
1 pint organic grape tomatoes
1 lb fresh mozzerella
1 cucumber seeded and chopped
2 stalks celery, sliced
1 orange or yellow bell pepper, seeded and chopped (optional)
Extra Virgin Olive Oil
Balsamic Vinegar
Bring the vegetable broth to a boil. Add the garlic, salt and pepper. Add the quinoa. Stir to make certain there are no clumps of seeds. Cover and reduce the heat. Cook for 10-12 minutes. Leave covered while preparing the vegetables. After about ten minutes, take the lid off and fluff with a fork. ( leave the lid off) Cut the mozzerella cheese and veggies into bite size pieces. After all the vegetables and the cheese is cut, place in a serving bowl, and sprinkle with balsamic vinegar and olive oil. Add the quinoa over the vegetables, sprinkle with the oil and balsamic vinegar again. Toss together. Do not drench the salad, just enough that the flavor is there. Chill for a few hours,stir before serving.
To serve: Though this is great alone and can be served cold or room temp, I like to serve it on a bed of mixed baby greens and fresh basil leaves. Serve with extra balsamic vinegar and olive oil on the side.
Extra Hints
Add a few tablespoons quinoa to your soup and stews while they simmer on the stove.
Add a few tablespoons of plain cooked quinoa to your muffin batter before cooking
Get creative....your body will love you for it!
Quinoa can replace rice or couscous in recipes. It has a light fluffy texture that when cooked, is mild and slightly nutty. Foodies are quickly recognising the nutritional importance. Quinoa has a balanced set of essential amino acids needed for humans, making it a complete protein source which is rare for pure plant foods. (usually it takes a combination like beans and rice) It's protein content is very high 12%-18% because it is high in lysine. The seed is a good source of magnesium, iron, dietary fiber, calcium, phosphorus as well as the vitamins B1, B2, B6,and B9. This little seed really packs a punch of nutritional value that compares to none. Because quinoa is gluten free and can be used in baking as a flour, it is versatile and extremely easy to digest. You can also find, in most health food stores, quinoa flakes that are much like corn flakes...but healthier. Quinoa can be more costly then other options, but a little goes a long way as it swells when cooked much like rice does. ( Remember the other options are not a complete protein...and does not pack that nutritional punch like quinoa.) So, my suggestion is to give it a try. I think that you will be pleasantly surprised and welcome something new instead of the same ol' drab side dishes.
Regular Cooking Method
Cook as you would rice.(You can use a rice cooker if you have one) There is no need to rinse, unless the packaging says to do so. If so, closely follow the directions. As most of the packaged and available quinoa has been washed and prepared for preperation. (removing the Saponin coating, that can taste bitter)
2 Cups Water
Pinch of salt
1C quinoa
Bring water to a boil, add quinoa and stir into water. Cover and place heat on low for 10-15 minutes, turning heat off and leaving covered for approximately 5 more minutes.Fluff with fork.
Hint: Plain cooked quinoa can be eaten for breakfast much like oats. Add some honey,berries or nuts and some cream...
Quinoa Side Dish
1 cup Quinoa
2 Cups Vegetable Broth
1 tsp Minced Garlic
pinch of Sea Salt
1 Celery Stalk, chopped small
1/2 Yellow Onion, chopped small
1 Carrot, chopped small
Bring broth to a boil, add the quinoa, and stir to prevent clumps. Add remaining ingrediants. Cover and reduce to low. Cook for 10 to 15 minutes. Turn heat off and allow to rest for five to ten minutes. Fluff with fork before serving.
Hint: if you have a favorite herb...add it make this dish your own. One of my favorites is rosemary.
This is a great side dish to Fish, but can equally compliment anything as it is so versatile.
Quinoa Salad
1 cup of quinoa
2 cups vegetable broth
1tsp minced garlic
pinch of sea salt
pinch of black pepper
1 small red onion
1 pint organic grape tomatoes
1 lb fresh mozzerella
1 cucumber seeded and chopped
2 stalks celery, sliced
1 orange or yellow bell pepper, seeded and chopped (optional)
Extra Virgin Olive Oil
Balsamic Vinegar
Bring the vegetable broth to a boil. Add the garlic, salt and pepper. Add the quinoa. Stir to make certain there are no clumps of seeds. Cover and reduce the heat. Cook for 10-12 minutes. Leave covered while preparing the vegetables. After about ten minutes, take the lid off and fluff with a fork. ( leave the lid off) Cut the mozzerella cheese and veggies into bite size pieces. After all the vegetables and the cheese is cut, place in a serving bowl, and sprinkle with balsamic vinegar and olive oil. Add the quinoa over the vegetables, sprinkle with the oil and balsamic vinegar again. Toss together. Do not drench the salad, just enough that the flavor is there. Chill for a few hours,stir before serving.
To serve: Though this is great alone and can be served cold or room temp, I like to serve it on a bed of mixed baby greens and fresh basil leaves. Serve with extra balsamic vinegar and olive oil on the side.
Extra Hints
Add a few tablespoons quinoa to your soup and stews while they simmer on the stove.
Add a few tablespoons of plain cooked quinoa to your muffin batter before cooking
Get creative....your body will love you for it!
Thursday, August 25, 2011
Cannellini Pesto Pasta - The Powerhouse of Beans
One of my favorite things is Cannellini beans. I love them. They are a white bean that can easily be used whenever a white bean such as Northern or Navy Beans are called for in a recipe. Here are just a few facts about them...these beans have twice the iron as beef. They assist in maintaining iron levels that stable your supply of hemoglobin which carries oxygen to every cell in your body, which gives you energy....and who would not enjoy more of that? They are low in fat, high in fiber, and folate. These white tender beans are a great source of the trace mineral molybdenum which produce detoxifying enzymes. This trace mineral is known for its ability to prevent headaches, especially those caused by Sulfites. (Sulfites are a preservative that is used in many foods that are prepared and packaged.) As an extra bonus, they are loaded with Thiamine, essential for high mental performance and required for a neurotransmitter to do its job, which can greatly improve your reaction time. Needless for me to say that these little powerhouses should be added to our diets, not only for their nutritional and economical value, but because they taste so good!
The following recipe I created just tonight, and it truly is fantastic. It is best served at room temperature so it is great to take to the football field, or packed in your lunch for work. It is Vegetarian and Gluten Free.(By combining the brown rice pasta and the beans you get a complex protein) If you enjoy Pesto Pasta, you will LOVE this!
Cannellini Pesto Pasta
1 15 oz Cannellini Beans ( They may be labeled White Kidney Beans, or Italian Beans)
1 1lb Brown Rice Pasta - I used Tinkinyada Shells
1/4 C packed fresh Basil Leaves, plus some chopped to finish
1/4 C Extra Virgin Olive Oil
1 Lemon - juiced and 1 tbsp finely grated lemon zest (peel - only the yellow part no pulp)
1/2 tsp Sea Salt - Add at the end to taste
1/8 tsp Black Pepper
2 Tbsp. Minced Garlic
1/2 C Parmesan Cheese shredded- divided
1/4 C chopped Sun Dried Tomato (that has been in Olive Oil)
Water as needed
Cook the pasta according to directions and drain, rinse with cold water and place in serving bowl. Set aside.
In your food processor add the beans after they have been drained and rinsed thoroughly under cold running water. Add the Olive Oil, Basil, Garlic, Lemon Juice and Zest, 1/4 C Parmesan Cheese, pulse in processor until a paste is made. Add salt and pepper to taste. (Do not add too much salt as the beans are canned in salt and have maintained enough flavor of salt so not much is needed.) Add water to make the consistency saucy and not pasty. Pour over pasta, add the remaining 1/4 C shredded Parmesan Cheese, chopped Sun Dried Tomatoes, and additional chopped Basil. ( This can be optional but is pretty) Toss the ingredients together until well combined.
Though this is great all on its own, I made it even more nutritious by serving the pasta on a bed of fresh Organic Spinach Leaves and topped with Organic Grape Tomatoes.
The following recipe I created just tonight, and it truly is fantastic. It is best served at room temperature so it is great to take to the football field, or packed in your lunch for work. It is Vegetarian and Gluten Free.(By combining the brown rice pasta and the beans you get a complex protein) If you enjoy Pesto Pasta, you will LOVE this!
Cannellini Pesto Pasta
1 15 oz Cannellini Beans ( They may be labeled White Kidney Beans, or Italian Beans)
1 1lb Brown Rice Pasta - I used Tinkinyada Shells
1/4 C packed fresh Basil Leaves, plus some chopped to finish
1/4 C Extra Virgin Olive Oil
1 Lemon - juiced and 1 tbsp finely grated lemon zest (peel - only the yellow part no pulp)
1/2 tsp Sea Salt - Add at the end to taste
1/8 tsp Black Pepper
2 Tbsp. Minced Garlic
1/2 C Parmesan Cheese shredded- divided
1/4 C chopped Sun Dried Tomato (that has been in Olive Oil)
Water as needed
Cook the pasta according to directions and drain, rinse with cold water and place in serving bowl. Set aside.
In your food processor add the beans after they have been drained and rinsed thoroughly under cold running water. Add the Olive Oil, Basil, Garlic, Lemon Juice and Zest, 1/4 C Parmesan Cheese, pulse in processor until a paste is made. Add salt and pepper to taste. (Do not add too much salt as the beans are canned in salt and have maintained enough flavor of salt so not much is needed.) Add water to make the consistency saucy and not pasty. Pour over pasta, add the remaining 1/4 C shredded Parmesan Cheese, chopped Sun Dried Tomatoes, and additional chopped Basil. ( This can be optional but is pretty) Toss the ingredients together until well combined.
Though this is great all on its own, I made it even more nutritious by serving the pasta on a bed of fresh Organic Spinach Leaves and topped with Organic Grape Tomatoes.
Back to Basics
I have taken some time off from my own blog as I have been busy writing for everyone else. ( making extra money writing for blogs, magazines and websites.)After the closure of our Restaurant and Bar ,The Gray Goose Bistro and Bar, last October we were unsure what the future held for us. I was offered a job for a large Mexican Food Corporation and I went away for a few months for additional and repetitive training. I was living in a Corporate Apartment coming home for my one and a half days off a week. I returned home to my children in January when my Husband Duane moved back to his home state, North Dakota.
While California struggles in its economy and lack of employment opportunities, North Dakota is flourishing. Duane was able to obtain a job as a "Roughneck" working on the oil rigs.
To say the least our family is, and will continue to go through some challenging changes.My life has always been hectic, a constant challenge to find that balance between being a work-a-holic and my family.
The advantage of all of this is that I have been even more creative with food. With the three of us that are home now, I have three different diets that have to be followed. I am Gluten Free, my Daughter Mary is Vegetarian, and my Son Mitch is on a "high protein" diet. ( He is playing Pee Wee Football) To maintain all three diets on a daily basis is challenging, but I am meeting the challenge and coming up with new and exciting recipes. I look forward to sharing them through my blog which I am determined to be consistent with.
You can look forward to some great recipes that nutritious as well as economical.
While California struggles in its economy and lack of employment opportunities, North Dakota is flourishing. Duane was able to obtain a job as a "Roughneck" working on the oil rigs.
To say the least our family is, and will continue to go through some challenging changes.My life has always been hectic, a constant challenge to find that balance between being a work-a-holic and my family.
The advantage of all of this is that I have been even more creative with food. With the three of us that are home now, I have three different diets that have to be followed. I am Gluten Free, my Daughter Mary is Vegetarian, and my Son Mitch is on a "high protein" diet. ( He is playing Pee Wee Football) To maintain all three diets on a daily basis is challenging, but I am meeting the challenge and coming up with new and exciting recipes. I look forward to sharing them through my blog which I am determined to be consistent with.
You can look forward to some great recipes that nutritious as well as economical.
Saturday, November 6, 2010
Tuna - Swim or Die - with Tuna Recipes
Tuna Fish, one of the most versatile and widely available fish has many varieties in it's family. Albacore, Bluefin, and Yellowfin are the most popular here in the States. This fish has been preserved over the years in many manners, from salting, smoking, and canning. It is widely available on nearly every Grocery Store shelf, or fresh fish department. Highly prized by the Ancient Greeks they were once fascinated enough by the Tuna Fish that they were the first known to map the fish's migratory patterns. A shoal, or school as we refer to them, of these fish traveling through the warm high seas is an awesome sight to see. They are very strong swimmers. In fact, if the Tuna Fish stops swimming it will suffocate. Because the fish is in constant motion, the result is meaty, dense, dark colored flesh. The red color of its flesh and its beefy texture comes from the oxygen storing pigment, Myoglobin, which sustains the Tuna Fish's powerful muscles through a lifetime of motion. This fish is highly versatile as Chef's use the meaty loin cuts for grilling, broiling and searing. Sushi Chefs use the fatty belly for it marbling and rich flavor in Sashimi,or Sushi.( Which is a whole other blog) Tuna is a very sustainable fish, high in protein and low in calories. It is usually sold as steaks by Fishmongers, and grocery stores. When buying tuna, depending on the species, the color can range from pale pink/beige to deep dark red. Stay away from any fish that has a strong odor, or is not firm to the touch. Stay away from tuna that shows any discoloration, is dull or brownish in color. Be very careful that the fish is fresh and that no food coloring has been added, to make the fish appear to be fresher then it is. (Always buy your fish, of any type, from a responsible source. )
When cooking tuna, make sure that you do not overcook it. The dark red flesh turns gray, and overcooking can result in a chalky and dry texture. Cook your tuna according to directions of a recipe until you are use to the amount of cooking time it requires. I prefer to cook tuna over very high heat, searing it quickly, only two minutes on each side, leaving the inside nearly raw.
Keep in mind that all pre-packaged tuna is not the same. Make certain that you are buying whatever the recipe you are making calls for. (The main choices are in oil, or in water. Albacore or Light etc..)You'll need to choose from many varieties and brands. Not to mention the method. In recent years, the addition of vacuum sealed Tuna Fish has become very popular. All pre-packaged version are cost effective and shelf stable. Pre-packaged tuna is the perfect ingredient for pantry cooking. ( when you have a complete meal on the shelves for emergencies or bad weather)
Enjoy the following recipes. Whether you are making a salad, a sandwich, or a main dish tuna can satisfy just about any hunger.
Salad Nicoise
This Provencal Salad was once on every menu, just about everywhere. Yet, went out of fashion. I never understood it - I love it and it always hits the spot. It is not an exact science and very versatile, you can use what you have on hand or what you think will go well together. It consists of whatever is fresh and in season, this is my favorite combination....It makes four filling salads. Gluten Free and Low Calorie.
List of ingredients: Hand full of fresh firm Green Beans, 1 small bunch of Asparagus 8-10 Garlic Cloves, 2 -5 oz (pouch Albacore Tuna, 2 Eggs, 6 New Red Potatoes, 2 Romaine Hearts Lettuce, 1- 4oz can of med. black olives, 2 ripe firm red tomato,1 can anchovies in oil, olive oil, salt, pepper, Italian Seasoning, Red Wine Vinegar.
1) Place a hand full of fresh green beans,that have been cleaned and snipped, asparagus that has been snapped-ends removed, as well as 8 -10 whole garlic gloves that have been peeled on a baking sheet. (Line with tin foil for easy clean up) Sprinkle with sea salt and olive oil then roast them at 425 for about 10 -15 minutes- Set aside to cool (you want them at room temp) The Garlic gloves will be used to make the dressing.
2) This salad can be made with fresh broiled or seared tuna if you prefer. ( I like the pouch- Albacore) If you do use canned tuna, make sure it is drained well. (I like to use at least 10 oz, for four salads)
3) Prepare 2 hard boiled eggs: start in cold salted water, bring to a boil, turn the heat off and cover for five minutes. Rinse in cold water. Peel under cool running water and set in the fridge to cool.This method prevents the dark gray ring around the yolk, and makes peeling them easier. If your family is a egg fan, make four....
4) In a pot place 6 red new potatoes that have been scrubbed and cleaned, cover with salted water and boil until fork tender. Drain and cool under running water. Cut into thick slices and allow the potatoes to come to room temp.
4) Wash clean and pat dry your Romaine Lettuce. Tear into bite size pieces Place in a large bowl for tossing
5) Cut tomatoes into quarters ( each salad gets two)
6) Drain and rinse black olives 4oz, place olives on lettuce in tossing bowl.
7) Anchovy fillets are in the original recipe. I like them, but if you do not you can omit them. Buy them in oil, and rinse them and pat them dry.You will need at least two for each salad, I like mine chopped. Place in the bowl of lettuce to toss.
8) Place all ingredients onto the lettuce, except the egg. Toss with Garlic Vinaigrette. Divide into four salad bowls and finish with the hard boiled egg wedges.
Garlic Vinaigrette
I never buy salad dressing. It is just too easy to make. However, if you have a favorite vinaigrette by all means, use it. To make the Garlic Vinaigrette combine the following and use a hand blender , or your blender:
1/2 C Extra Virgin Olive Oil
1/2 C Red Wine Vinegar ((or Balsamic, I prefer Balsamic even though it is not traditional )
1 tsp Sea Salt
1/2 tsp Black Pepper
1 Tbsp Dried Italian Seasoning
Roasted Garlic Cloves 8-10
Leftover dressing can be stored up to two weeks in an airtight container.( I use a canning jar it makes it easy to shake it, mixing it again, for use the next time.)
Cannelli Bean and Tuna Salad
This is and simple salad to prepare. I like to serve it with a crusty bread and Olive Oil and Balsamic Vinegar dipping sauce.
Hint: If I am looking for the Gluten Free option, I toss it with a pound of Brown Rice Pasta, and increase the lemon juice and Olive Oil.
1 Can 16 oz White Kidney Beans, rinsed and drained
4 Tbsp. Chopped fresh Basil
1 Tsp. Black Pepper
1 Tsp. Sea Salt
3 Garlic Cloves, minced
1/4 C Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 5 Oz Pouch Tuna, your favorite
Toss in bowl carefully as the tuna will fall into pieces. Place in serving bowl and refrigerate for an hour before serving. Taste for salt and pepper before serving.
Hint: I like to hollow out tomato halves and fill it with the bean and tuna mixture, It is a pretty way to serve it and makes an edible bowl
Seared Ahi
This recipe is designed for as an appetizer for four.
2 8 oz Ahi Steaks
Sesame Seed Oil
1/4 C Black Sesame Seeds
Wash and pat dry the steaks. Massage in a little sesame oil into the steaks. Place sesame seeds onto a saucer, or small plate. Dredge the steaks into the seeds, and set aside. Place a large frying pan on high heat. (You want the Ahi to be in the same pan at the same time, but not touching.) When a drop of water dropped into the pan dances, and disappears......drizzle the pan with sesame oil. Place the Ahi in the pan. Do not move the Ahi once it is placed in the hot pan. Cook the Ahi no more then two minutes on each side. Remove from pan and let rest for five minutes. Cut on the cross grain, or diagonal. Arrange on serving platter. Serve with ginger dipping sauce.
Hint: If you are using fresh Tuna in a recipe, cook the tuna like I have described above, omitting the sesame oil and sesame seeds and use olive oil instead.
Ginger Dipping Sauce
2 Tbsp. Grated Fresh Ginger ( Available in the produce department)
1/3 C Soy Sauce ( Brag if Gluten Free)
2 pinches dried Red Pepper Flakes
2 Tbsp Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 Tbsp Water
Combine well and place in an airtight container. Let the ingredients marry together for at least an hour.
Tuna Noodle Casserole
Serves 6
12 oz Cooked Noodles, of your choice.(GF use Brown Rice Noodles)
1 Tbsp butter
1 small onion, chopped small
1 garlic clove, minced
1 2/3 C thinly sliced Crimini Mushrooms ( the brown ones)
4 Tbsp white wine
2/3 C whipping cream
3 Tbsp fresh parsley, chopped
3- 5 oz tuna pouches, or 15 oz of tuna broiled and cooled
1 can pimentos, cut into strips drained and rinsed
3/4 C frozen Peas, thawed
1 C grated Mozzarella Cheese
1/3 C Grated Parmesan Cheese
Salt and Pepper
Preheat oven to 350 degrees. Melt the butter in a saucepan, add garlic onion and mushrooms, stirring on occasion until cooked. approximately 8 minutes. Pour in the wine. Bring to a boil then reduce the heat to med. low. Add the cream, parsley, salt and pepper. Let cook on med. high heat for 3-5 minutes. In a large bowl, combine all ingredients,except tuna. toss well. Fold in the tuna last. Pour mixture in an oven proof baking dish, sprayed with non-stick spray, and bake for 30 40 minutes. Remove from oven and let rest for 30 minutes before serving.
When cooking tuna, make sure that you do not overcook it. The dark red flesh turns gray, and overcooking can result in a chalky and dry texture. Cook your tuna according to directions of a recipe until you are use to the amount of cooking time it requires. I prefer to cook tuna over very high heat, searing it quickly, only two minutes on each side, leaving the inside nearly raw.
Keep in mind that all pre-packaged tuna is not the same. Make certain that you are buying whatever the recipe you are making calls for. (The main choices are in oil, or in water. Albacore or Light etc..)You'll need to choose from many varieties and brands. Not to mention the method. In recent years, the addition of vacuum sealed Tuna Fish has become very popular. All pre-packaged version are cost effective and shelf stable. Pre-packaged tuna is the perfect ingredient for pantry cooking. ( when you have a complete meal on the shelves for emergencies or bad weather)
Enjoy the following recipes. Whether you are making a salad, a sandwich, or a main dish tuna can satisfy just about any hunger.
Salad Nicoise
This Provencal Salad was once on every menu, just about everywhere. Yet, went out of fashion. I never understood it - I love it and it always hits the spot. It is not an exact science and very versatile, you can use what you have on hand or what you think will go well together. It consists of whatever is fresh and in season, this is my favorite combination....It makes four filling salads. Gluten Free and Low Calorie.
List of ingredients: Hand full of fresh firm Green Beans, 1 small bunch of Asparagus 8-10 Garlic Cloves, 2 -5 oz (pouch Albacore Tuna, 2 Eggs, 6 New Red Potatoes, 2 Romaine Hearts Lettuce, 1- 4oz can of med. black olives, 2 ripe firm red tomato,1 can anchovies in oil, olive oil, salt, pepper, Italian Seasoning, Red Wine Vinegar.
1) Place a hand full of fresh green beans,that have been cleaned and snipped, asparagus that has been snapped-ends removed, as well as 8 -10 whole garlic gloves that have been peeled on a baking sheet. (Line with tin foil for easy clean up) Sprinkle with sea salt and olive oil then roast them at 425 for about 10 -15 minutes- Set aside to cool (you want them at room temp) The Garlic gloves will be used to make the dressing.
2) This salad can be made with fresh broiled or seared tuna if you prefer. ( I like the pouch- Albacore) If you do use canned tuna, make sure it is drained well. (I like to use at least 10 oz, for four salads)
3) Prepare 2 hard boiled eggs: start in cold salted water, bring to a boil, turn the heat off and cover for five minutes. Rinse in cold water. Peel under cool running water and set in the fridge to cool.This method prevents the dark gray ring around the yolk, and makes peeling them easier. If your family is a egg fan, make four....
4) In a pot place 6 red new potatoes that have been scrubbed and cleaned, cover with salted water and boil until fork tender. Drain and cool under running water. Cut into thick slices and allow the potatoes to come to room temp.
4) Wash clean and pat dry your Romaine Lettuce. Tear into bite size pieces Place in a large bowl for tossing
5) Cut tomatoes into quarters ( each salad gets two)
6) Drain and rinse black olives 4oz, place olives on lettuce in tossing bowl.
7) Anchovy fillets are in the original recipe. I like them, but if you do not you can omit them. Buy them in oil, and rinse them and pat them dry.You will need at least two for each salad, I like mine chopped. Place in the bowl of lettuce to toss.
8) Place all ingredients onto the lettuce, except the egg. Toss with Garlic Vinaigrette. Divide into four salad bowls and finish with the hard boiled egg wedges.
Garlic Vinaigrette
I never buy salad dressing. It is just too easy to make. However, if you have a favorite vinaigrette by all means, use it. To make the Garlic Vinaigrette combine the following and use a hand blender , or your blender:
1/2 C Extra Virgin Olive Oil
1/2 C Red Wine Vinegar ((or Balsamic, I prefer Balsamic even though it is not traditional )
1 tsp Sea Salt
1/2 tsp Black Pepper
1 Tbsp Dried Italian Seasoning
Roasted Garlic Cloves 8-10
Leftover dressing can be stored up to two weeks in an airtight container.( I use a canning jar it makes it easy to shake it, mixing it again, for use the next time.)
Cannelli Bean and Tuna Salad
This is and simple salad to prepare. I like to serve it with a crusty bread and Olive Oil and Balsamic Vinegar dipping sauce.
Hint: If I am looking for the Gluten Free option, I toss it with a pound of Brown Rice Pasta, and increase the lemon juice and Olive Oil.
1 Can 16 oz White Kidney Beans, rinsed and drained
4 Tbsp. Chopped fresh Basil
1 Tsp. Black Pepper
1 Tsp. Sea Salt
3 Garlic Cloves, minced
1/4 C Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 5 Oz Pouch Tuna, your favorite
Toss in bowl carefully as the tuna will fall into pieces. Place in serving bowl and refrigerate for an hour before serving. Taste for salt and pepper before serving.
Hint: I like to hollow out tomato halves and fill it with the bean and tuna mixture, It is a pretty way to serve it and makes an edible bowl
Seared Ahi
This recipe is designed for as an appetizer for four.
2 8 oz Ahi Steaks
Sesame Seed Oil
1/4 C Black Sesame Seeds
Wash and pat dry the steaks. Massage in a little sesame oil into the steaks. Place sesame seeds onto a saucer, or small plate. Dredge the steaks into the seeds, and set aside. Place a large frying pan on high heat. (You want the Ahi to be in the same pan at the same time, but not touching.) When a drop of water dropped into the pan dances, and disappears......drizzle the pan with sesame oil. Place the Ahi in the pan. Do not move the Ahi once it is placed in the hot pan. Cook the Ahi no more then two minutes on each side. Remove from pan and let rest for five minutes. Cut on the cross grain, or diagonal. Arrange on serving platter. Serve with ginger dipping sauce.
Hint: If you are using fresh Tuna in a recipe, cook the tuna like I have described above, omitting the sesame oil and sesame seeds and use olive oil instead.
Ginger Dipping Sauce
2 Tbsp. Grated Fresh Ginger ( Available in the produce department)
1/3 C Soy Sauce ( Brag if Gluten Free)
2 pinches dried Red Pepper Flakes
2 Tbsp Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 Tbsp Water
Combine well and place in an airtight container. Let the ingredients marry together for at least an hour.
Tuna Noodle Casserole
Serves 6
12 oz Cooked Noodles, of your choice.(GF use Brown Rice Noodles)
1 Tbsp butter
1 small onion, chopped small
1 garlic clove, minced
1 2/3 C thinly sliced Crimini Mushrooms ( the brown ones)
4 Tbsp white wine
2/3 C whipping cream
3 Tbsp fresh parsley, chopped
3- 5 oz tuna pouches, or 15 oz of tuna broiled and cooled
1 can pimentos, cut into strips drained and rinsed
3/4 C frozen Peas, thawed
1 C grated Mozzarella Cheese
1/3 C Grated Parmesan Cheese
Salt and Pepper
Preheat oven to 350 degrees. Melt the butter in a saucepan, add garlic onion and mushrooms, stirring on occasion until cooked. approximately 8 minutes. Pour in the wine. Bring to a boil then reduce the heat to med. low. Add the cream, parsley, salt and pepper. Let cook on med. high heat for 3-5 minutes. In a large bowl, combine all ingredients,except tuna. toss well. Fold in the tuna last. Pour mixture in an oven proof baking dish, sprayed with non-stick spray, and bake for 30 40 minutes. Remove from oven and let rest for 30 minutes before serving.
Friday, November 5, 2010
Butter.....vs. ....Margarine- Butter Recipes
Anyone who knows me, knows that I LOVE butter. Not just the butter that you can find in your local grocery store, but all real butters. (at last count I have tried 30 different butters...from all over the world.) Butter, has been known to change the culinary world. Offering it's simplicity of churned cream to offer its complexity to just about anything that it touches. It is one of the only ingredients that can be used as a staple both in baking and cooking. It is one of the most widely used ingredients all around the world. Now, let me make this very clear.....Butter and Margarine are not the same. They are not equals. If you try to exchange margarine, or oleo as my Grandmother called it, for butter in a recipe you will be disappointed. Margarine was created in the 1860's because the French had a shortage of butter. (If you know anything about French cooking, you could see how that could happen) Napoleon the III launched a contest that was won by a food chemist in Provence. His concoction of beef suet, milk and cow's udder named Hippolyte Me'ge-Mouries, the winner. It was called oleomargarine, derived from a Greek word for Pearl. Today, Margarine is made mostly of oils, water, ingredients that I cannot pronounce, and some artificial flavor. You just have to read the ingredients to be sold on the real thing. A tablespoon of real butter is only 20 calories more then Smart Balance Margarine. ( that is one that says it improves your health.) The container says that it contains no Trans Fat, neither does butter. If you are on a low cholesterol diet, or low fat diet, it is better to monitor how much butter you use. Compared to margarine, it does contain 30 mg of cholesterol, which is 10% allotted for a 2000 calorie a day diet. Butter has 11 mg of fat, compared to the 9mg in Margarine. The fat levels are different, with butter having a higher saturated fat level. However, if you are a healthy person, and you compare the ingredients, you will be shocked. The list on the margarine tub, is too long for me to list here. If you compare any tub of margarine to any box of butter, you will find that the box of butter contains one ingredient. Cream. Cream and Salt if you are buying salted.
So, now that I have hopefully convinced you to buy a box, and not always turn to the tub, I want to share some of my favorite recipes for butter. (and of course if any one is interested, I will post how to make home made butter, and buttermilk.....Just let me know)
Hotel ButterLong ago, every five star Hotel had a Glorious Steak House, with steaks cooked to perfection and topped with an herb butter, called Hotel Butter. The fat in the butter melted into the lean meats offering a velvet like texture on the tongue. For company, I press the softened creamed butter into molds, making them in beautiful shapes then place it atop right before serving. but you can simply put it into a container and spoon it out.( It will become hard again.)
1 stick, 4oz, of unsalted butter- room temp ( if you use salted butter,omit the salt in the recipe)
2 Tbls. fresh chopped parsley or 1 tbs.dried parsley
1/4 tsp sea salt
pinch black pepper
pinch cayenne
Blend together with a mixer on med. high, then place in molds. Scrape the back of the molds with a knife to remove the excess. place in the refrigerator. when the butter is firm remove them from the molds and place in airtight container for use. Place the butter on top of any grilled meats. (also good on corn on the cob, or steamed veggies.)
Hint: Use your imagination! Add Sun Dried Tomatoes and Garlic. Or Orange Zest and Fresh Basil for Fish or Chicken The combination's are endless....!!!!!
Jam Butter
Every year, I make fresh jam. I am fortunate to live in an area where fresh produce is abundant, and I love to do make them. If you don't, use Simply Fruit, or another all fruit jam. Strawberry is my favorite, with Apricot Pineapple being a close second. I found that by mixing the butter with the jam, it is great on everything from pancakes, waffles, muffins, or toast.
1 stick unsalted butter, or 4 oz, softened
1/4 cup favorite all fruit jam
Mix with mixer until well incorporated, then place in canning jar in the refrigerator until ready to use.
B and B Marinade
This has to be my favorite Chicken Breast Marinade. Keep the Chicken Breast in the marinade for at least four hours, overnight is best. Make sure if you are grilling them that you keep the flame on low, and wipe the excess marinade from the meat. The fat in the butter will flame up, causing black smoke marks on your meat.
1/4 C Butter, or 1 stick. or 4 oz, unsalted and melted
1/4 C Brag, Liquid Amino's, Available in the health food section of your favorite store
Place Chicken in a zip lock bag, pour the brag/ butter mixture over Chicken. Remove air from bag, and close tightly. Massage the chicken to make sure it is evenly coated. Place in the fridge. Remove from bag when ready to cook. Grill, bake, or saute the Chicken as usual.
Hint: If you cannot find Brag, you can use Soy Sauce. The taste is slightly different, the sodium is higher and it does not contain the healthy Amino Acids, but the taste is similar. Soy Sauce is not Gluten Free. Brag is low in Sodium and Gluten Free.
Butterscotch Sauce
In saucepan, warmed over med high heat add:
8 Tbsp. unsalted butter
2 Tbsp light corn syrup
1/4 C water
turn heat down to med low, stir constantly until the butter is melted. Stir in:
3/4 C granulated sugar
1/4 C light brown sugar
With heat resistant rubber spatula scrape the sides down of your pan. Bring to a boil, do not stir at this point. Just let it do its thing. Cook until light brown in color and candy thermometer reads 245 degrees. This will take 6 - 8 minutes. Remove from heat. Carefully and slowly add:
1/3 C Heavy Cream
1 tsp. Dark Rum
1 tsp Vanilla extract
1/2 tsp fine sea salt
1/2 tsp fresh lemon juice
Stir to combine. Allow to come to room temp and place in a canning jar. This makes two cups, plenty for ice cream or on top of cheesecake etc.....
So, now that I have hopefully convinced you to buy a box, and not always turn to the tub, I want to share some of my favorite recipes for butter. (and of course if any one is interested, I will post how to make home made butter, and buttermilk.....Just let me know)
Hotel ButterLong ago, every five star Hotel had a Glorious Steak House, with steaks cooked to perfection and topped with an herb butter, called Hotel Butter. The fat in the butter melted into the lean meats offering a velvet like texture on the tongue. For company, I press the softened creamed butter into molds, making them in beautiful shapes then place it atop right before serving. but you can simply put it into a container and spoon it out.( It will become hard again.)
1 stick, 4oz, of unsalted butter- room temp ( if you use salted butter,omit the salt in the recipe)
2 Tbls. fresh chopped parsley or 1 tbs.dried parsley
1/4 tsp sea salt
pinch black pepper
pinch cayenne
Blend together with a mixer on med. high, then place in molds. Scrape the back of the molds with a knife to remove the excess. place in the refrigerator. when the butter is firm remove them from the molds and place in airtight container for use. Place the butter on top of any grilled meats. (also good on corn on the cob, or steamed veggies.)
Hint: Use your imagination! Add Sun Dried Tomatoes and Garlic. Or Orange Zest and Fresh Basil for Fish or Chicken The combination's are endless....!!!!!
Jam Butter
Every year, I make fresh jam. I am fortunate to live in an area where fresh produce is abundant, and I love to do make them. If you don't, use Simply Fruit, or another all fruit jam. Strawberry is my favorite, with Apricot Pineapple being a close second. I found that by mixing the butter with the jam, it is great on everything from pancakes, waffles, muffins, or toast.
1 stick unsalted butter, or 4 oz, softened
1/4 cup favorite all fruit jam
Mix with mixer until well incorporated, then place in canning jar in the refrigerator until ready to use.
B and B Marinade
This has to be my favorite Chicken Breast Marinade. Keep the Chicken Breast in the marinade for at least four hours, overnight is best. Make sure if you are grilling them that you keep the flame on low, and wipe the excess marinade from the meat. The fat in the butter will flame up, causing black smoke marks on your meat.
1/4 C Butter, or 1 stick. or 4 oz, unsalted and melted
1/4 C Brag, Liquid Amino's, Available in the health food section of your favorite store
Place Chicken in a zip lock bag, pour the brag/ butter mixture over Chicken. Remove air from bag, and close tightly. Massage the chicken to make sure it is evenly coated. Place in the fridge. Remove from bag when ready to cook. Grill, bake, or saute the Chicken as usual.
Hint: If you cannot find Brag, you can use Soy Sauce. The taste is slightly different, the sodium is higher and it does not contain the healthy Amino Acids, but the taste is similar. Soy Sauce is not Gluten Free. Brag is low in Sodium and Gluten Free.
Butterscotch Sauce
In saucepan, warmed over med high heat add:
8 Tbsp. unsalted butter
2 Tbsp light corn syrup
1/4 C water
turn heat down to med low, stir constantly until the butter is melted. Stir in:
3/4 C granulated sugar
1/4 C light brown sugar
With heat resistant rubber spatula scrape the sides down of your pan. Bring to a boil, do not stir at this point. Just let it do its thing. Cook until light brown in color and candy thermometer reads 245 degrees. This will take 6 - 8 minutes. Remove from heat. Carefully and slowly add:
1/3 C Heavy Cream
1 tsp. Dark Rum
1 tsp Vanilla extract
1/2 tsp fine sea salt
1/2 tsp fresh lemon juice
Stir to combine. Allow to come to room temp and place in a canning jar. This makes two cups, plenty for ice cream or on top of cheesecake etc.....
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