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Tag: Gluten Free

Seared Sesame Seed Albacore

By

On April 29, 2010

In Recipes, Seafood

1  Albacore Tuna Loin [approx. .75 – 1 lb.]
2 Tbs. Black Sesame Seeds [or a mixture of black + white]
Fine Grain Sea Salt + Finely Ground Black Pepper [the finer, the better]
1 kohlrabi [medium, peeled and sliced into 1/8″ slices]

Wasabi Sauce:
1 Tbs. Water
1 Tbs. Wasabi Powder
1 Tbs. Sesame Oil [dark, toasted]
1 Tbs. Soy Sauce

Preheat a large saute pan over medium high heat. Spread sesame seeds on a plate in a single layer.
Rinse tuna + pat dry. Season all sides lightly with salt + pepper. Press into sesame seeds to evenly and fully coat all sides of fish. Place tuna in hot pan, allow each side to quickly sear (1 – 2 minutes per side).
Remove from pan, slice into 1/2″ pieces and serve next to sliced kohlrabi, drizzled with a bit of wasabi sauce.

Serves 2.

Spicy Sandwich Spread

By

On April 22, 2010

In Eggs, Recipes

4 Tbs Mayonnaise [organic]
1/2 tsp Smoked Spanish Paprika
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
dash White Wine Vinegar

Mix all ingredients together + allow to stand 1 hour before serving.

Sandwich Tofu

By

On April 22, 2010

In Beans, Tofu + Lentils, Recipes

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
2 Garlic Cloves [minced]
1-1/2 tsp Tamari
1-1/2 tsp Extra Virgin Olive Oil
1 Lemon [juice only]

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Preheat broiler. Combine, garlic, tamari, oil and lemon juice. Arrange tofu slices on a baking sheet + pour dressing mixture over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic and tofu begin to brown.

Cool to room temperature. Stack up with your favorite ingredients to create a filling sandwich.

Serves 3 – 4

Wild Mushroom Risotto

By

On April 3, 2010

In Grains + Pasta, Recipes

2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
3 cups Vegetable Broth
1/4 cup Dried Wild Mushrooms [broken into 1/2″ pieces, mixture of chanterelle, morel, lobster, hedgehog, porcini]
1 Onion [medium, yellow, chopped]
3 Garlic Cloves [minced]
1/2 tsp Sea Salt [medium grain]
3/4 cup Arborio Rice
1/3 cup White Wine [dry reisling]
10 oz Mushrooms [fresh chopped, mixture of shitake, crimini, + yellowfoot]
1 Tbs Herbs [fresh chopped, 1 sprig each of thyme, oregano, marjoram]

Bring vegetable broth to a boil + add dried mushroom pieces. Reduce heat and allow mushrooms to reconstitute for about 20 minutes. [This is a great time to prep the rest of your ingredients.]

Heat butter and olive oil in a large sauce pan. Saute onion with salt for 5 minutes over medium heat. Add garlic and continue to saute until translucent, about 10 to 15 minutes. Add fresh mushrooms and cook for about 10 more minutes until the mushrooms have released their juices and it has evaporated. Add rice and toast, stirring constantly for about 1 minute. Add wine + stir until wine evaporates and absorbs into rice. Add broth 1/4 cup at a time to rice + mushroom mixture, stirring frequently till absorbed before adding another 1/4 cup. When adding the last 1/4 of broth also add the rehydrated dried mushrooms. Once all broth is absorbed and rice is tender, remove from heat and stir in herbs.

Serves 2 as a main dish, 4 as a side. Excellent with roasted asparagus or other crisp spring vegetable.

Pesto

By

On April 3, 2010

In Recipes

3 cups Basil
3 Garlic Cloves
1/2 cup Pine Nuts
1/4 cup Nutritional Yeast
Lemon Zest [1/2 small lemon]
Salt + Freshly Ground Black Pepper [plenty, to taste]
1/2 cup Olive Oil [+/-]

Process all in a food processor, adding olive oil last and slowly till desired consistency.

Eggs & Greens

By

On March 25, 2010

In Eggs, Recipes

1 Yukon Gold Potato [medium, chopped]
2 Eggs [free range]
1 Garlic clove [sliced]
4 Kale Leaves [torn into bite size pieces]
Extra virgin olive oil
Butter
Salt + Fresh Ground Black Pepper to taste

In a small pot, cover chopped potato with water and boil till just tender.  Meanwhile, heat oil and sauté garlic for 1 minute.  Add kale and sauté about 5 minutes until just tender.  Separate the eggs, adding the whites to the kale and reserving the yolks unbroken.  Scramble the eggs and kale till whites are cooked through then carefully place the yolks in the pan on top of a kale leaf.  Add 1tsp. of water and cover.  Steam till yolks are just cooked at the edges, about 1 minute.

Drain potatoes and toss with a bit of butter and add to a plate.  Serve kale and eggs over top of potatoes with a seasoning of salt and pepper.

Asparagus & Poached Eggs

By

On March 25, 2010

In Eggs, Recipes

6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Butter
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]

Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes.  Meanwhile a pan of water to just under boiling.  Break eggs into a shallow tea cup.  Add a ladle of hot water to cup and allow to stand for 1 minute.  Gently empty the egg into the pan of hot water and cook until desired.  3 minutes is perfect for runny yolks and solid whites.  Serve over buttered, crisp asparagus.  Season with salt, pepper, and a little bit of tarragon.

1 delightful breakfast, lunch, or dinner.

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