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Wednesday, November 20, 2013

Tuna Avocado Sammy


FRESH, FAST, NO-BRAINER - ONLY 3 INGREDIENTS PEOPLE 


I happened to be near a Whole Paycheck running errands during my lunch today and decided to stop in.  They sell sushi grade tuna pre-packaged now.  Yes, please!  So I got myself a tuna, an avocado, and a bag of "Against The Grain" dinner rolls (Chebe's Ciabatta would also be ideal) and rushed back to the office to devour this divine sandwich.    30 seconds to prepare.  30 seconds to get in my belly.  Ask my coworkers.  It was like a magic act.  The best part?  I get to have it again tomorrow.  Y'all jealous.  


INGREDIENTS


8-10oz tuna steak - sushi grade
1 Avocado
2 Rolls (such as Against the Grain or Chebe or your own homemade)
1 tsp balsamic vinegar
1 tsp olive oil
S&P

TOOLS REQUIRED:

Knife, Plate.                      


INSTRUCTIONS:

1.

2.
Slice tuna against the grain (Three 1/2inch cuts should be about 4oz)  

Cut your avocado in half and then slice in lengthwise wedges (Three per half to match your tuna).  
3.


4.
Prep your bread.  Drizzle balsamic on one half, olive oil on the other.  Sprinkle with salt and peppa.  

Add your tuna and avocado in two layers on your bread and take a bite.  And then take another bite.  Just a few more and it has disappeared.  Good thing you made two!



SERVES 2

Thursday, August 1, 2013

Paleo Shrimp Scampi


QUICK, EASY, AND DECADENT - DINNER IN ONLY 15 MINUTES!


I had a little dinner party with the girls the other night but I was a little pressed for time.  So I ran downstairs to the grocery store (I'm a lucky duck... organic grocery store on the first floor of my building) and picked up some shrimp.  The rest of the ingredients I already had on hand.  It went so well that all of the shrimp was eaten and I felt like a terrible for host for not doubling the recipe!  I also couldn't believe how easy it was.  The hardest part was deveining and butterflying those suckers.  Next time I think I'll buy them already deveined.  Overall, though, it only took 15 minutes from beginning to end.  Not bad, friends.  In any event, I served it with roasted zucchini and chocolate cheese cakes in individual ramekins.  Wine was drunk. Laughs were loud.  And plates were cleaned.  It was a great success.  Thanks to my guinea pig friends for allowing me to try new recipes on them!

INGREDIENTS


1 1/2 lbs shrimp (about 30)
3 tbsp olive oil
8 tbs unsalted room temperature butter (1 stick)
4 cloves minced garlic
1 minced shallot
S&P
2 tbs fresh parsley
1 tsp fresh rosemary
1 zested lemon and squeezed
1 egg yolk
1/2 cup crushed sliced almonds
*optional - 2 tbsp dry white wine

TOOLS REQUIRED:

Casserole dish - square (12x12) or circular or ovular, 2 mixing bowls                           

INSTRUCTIONS:

1.

2.
Preheat oven to 425 degrees. 

De-shell, de-vein, and butterfly your shrimp.  Toss in a bowl along with the olive oil, salt and pepper and wine if using.  
3.


4.
In a separate bowl, combine the butter, garlic, shallot, parsley, rosemary, lemon zest and juice, egg yolk, and almonds. 

Line your baking dish with your butterflied shrimp in a pretty little design and pour over any remaining olive oil.  Spoon your butter/almond mixture on top evenly. Bake 10-12 minutes until bubbling. If you like a browned top, place under broiler for an extra minute or two.  Serve immediately.



SERVES 4

Friday, July 19, 2013

Chocolate Chip Banana Blondies


A HAPPY ACCIDENT 

The 4th of July was a bit of a happy chaotic holiday this summer... in that, I didn't plan it too well.  I had an idea that I'd make my chicken and kale salad and a friend of mine (ahem, please allow me to shamelessly call out "Hi, Friend!  Thanks for reading!!  I see youuu!!), offered to bring along dessert.  She didn't.  So I whipped something up last minute with my one spotty banana.  Cookies, my friend, they were not.  HOWEVER, they did taste amazing even if they all ran together into one big sheet pan of deliciousness.  They were springy and had the consistency of cake in the best way.  We polished them off in two days.  So I decided to make a little magic happen and throw this recipe into a square pan to see if I might be able to manage a blondie.  The rest is history and now in your recipe Rolodex.  You're welcome :)

INGREDIENTS


1/3 cup raw honey
1 cup almond flour
1 ripe banana
1 tsp baking soda
Pinch salt
2 eggs 
1 cup chocolate chips
3/4 cup almond butter (about half your average jar)
1 tsp vanilla

TOOLS REQUIRED:

Square pan (or circular if you feel like making pie shapes - this is a great cookie cake recipe!)                           

INSTRUCTIONS:

1.

2.
Preheat oven to 350 degrees. 

Combine ingredients in a bowl and blend well (I used an electric hand mixer but a wooden spoon would do the trick).  Start with the wet and then add the dry - toss in the chocolate chippies last.
3.
























4.
Pour the mixture into a greased pan (it should have a little-thicker-than-brownie-mix consistency-but-too-runny-to-be-cookie-dough)... here's a photo:




Bake 25-30 minutes until a toothpick in the center comes out clean and the top looks golden brown.  Mine takes exactly 26 minutes.  Let settle for at least 15 minutes before serving.  These also taste awesome chilled in the fridge... if you can wait that long!  





SERVES 9-12

Wednesday, July 17, 2013

Creamy Chicken and Kale Salad with Pine Nuts (and BACON)

ON DEMAND - THIS IS FOR YOU, MOLLY! 



So I threw this little dish together for the 4th of July.  I wanted something easy that I could make a bit in advance and it wouldn't get soggy and icky.  But I also wanted it to have intense flavor and pair well with white wine and sangria.  So I took The Best Roast Chicken in the World recipe and baked it the morning of - tin foiled it as required and popped it into the fridge so I could pick up a friend visiting for the weekend from the airport.  When I got back, I tossed the rest of these ingredients together and we were off to celebrate under the fireworks.  Needless to say, it went over pretty well with my girls.  I think Molly harped on me daily for two weeks to post this recipe.  She even came over to my place one afternoon, chicken and lemons in hand, and mandated I make it for her again (true story, I swear)!  So without further or do... here's, like, the best kale salad with yummy chicken, like, ever... oh my god.  And please add bacon. 


INGREDIENTS


1 medium bunch of raw kale (about 4 cups)
2 roasted chicken breasts, deboned, skinned, and cubed
1 tbsp toasted pine nuts
Optional ingredients:
4 strips of crispy bacon
2 oz goat cheese
Dressing:
2 tbsp poppy seed dressing (I'm bad and store bought mine in a pinch.  Watch this space for a homemade recipe)
1 tbsp lemon juice
1 tbsp GOOD olive oil
Salt & Peppa to taste


TOOLS REQUIRED:

Big Ass Bowl and a picnic backpack if you're so inclined (best impulse purchase ever).                         

INSTRUCTIONS:


1. Make The Best Roast Chicken in the World (1/2 recipe) and refrigerate until ready to use.

2. Prep your kale.  Tug off any thick stems and rip leaves into bite size pieces.  Rinse and dry well.  Throw into a big bowl.



3. Cut your chicken breasts off the bone and remove that crunchy skin (go ahead and eat it, I won't judge!).  Dice up into bite sized cubes and toss into the kale. Dress with the poppy seed dressing, oil, lemon juice, salt and peppa.  Careful not to overdo it.  If the salad sits for 15-20 minutes, the flavors will blend and intensify so don't get scared if it starts off a bit too sweet.  

4. Toast your pine nuts on medium head in a small pan watching incredibly closely as these babies are prone to burning,  Toss into the salad with any other add-on ingredients (bacon and goat cheese highly recommended) and serve after chilling for 15-20 minutes.  

SERVES 4 (or 2 very hungry Molly's)


Without Bacon

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