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

Going to make this tonight for dinner. I will post my photo later, for a comparison.

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Ingredients

2 big handfuls fresh cilantro leaves, finely chopped

1/2 jalapeno, sliced

1 teaspoon grated fresh ginger

1 garlic clove, grated

2 limes, juiced

2 tablespoons soy sauce

Pinch sugar

Sea salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 (6-ounce) block sushi-quality tuna

1 ripe avocado, halved, peeled, pitted, and sliced

Directions

  1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
  2. Place a skillet over medium-high heat and coat with the remaining 2 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 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Yummies from my garden

Cauliflower Soup and Caprese Salad for dinner the other night was perfect, although I think either one would have been enough for dinner with a little delicious bread.

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Creamy Cauliflower Soup (Vegan)
serves 6 as a starter, 4 as a main

Ingredients:

2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
Natural salt
1 head cauliflower, chopped
7 cups (1.65l) vegetable broth
1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

Directions:

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.

Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

Caprese Salad

This is a simple salad that I often make for dinner or for friends.  I do make my own pesto and this one was pesto from my garden.  Grab a handful of Basil (a few stems are ok), some toasted pine nuts, good EVOO, a few heads of garlic, Reggiano Parmesano to taste and throw it all in your blender.  Add a little salt and/or pepper to taste.  Just sample till it tastes great to you.  Couldn’t be simpler.  I had to laugh a few years ago on a Rick Steve’s trip to Italy that people thought the demo on how to make Pesto was impressive.  I thought it was runny and not particularly tasteful.

Now, you’ve mastered making your own pesto, put it in layers with the Heirloom tomato (sliced 1/4″) with Burrato mozzarella (the good kind with the runny middle – YUM) and drizzle a little Balsamic Reduction over the top.  Not only is it pretty, but it tastes delicious!

Pair it with a nice glass of Sauvignon Blanc or Pinot Grigio and you have the perfect summer dinner with hardly any cooking.

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Yummies from my garden

Chicche Verdi Del Nonno

GNOCCHI WITH BROWN BUTTER AND SAGE

 

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.  A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.

SERVES 4-6

Ingredients

1 lb. russet potatoes, unpeeled
Kosher salt, to taste
4 oz. spinach
14 cups semolina flour, sifted, plus more
2 eggs, beaten
18 tbsp. unsalted butter
16 leaves fresh sage, minced
14 tsp. freshly grated nutmeg
Freshly ground pepper, to taste
4 tbsp. olive oil
3 tbsp. finely grated Parmesan

Instructions

Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a food mill into a bowl.
Meanwhile, heat a 12″ skillet over medium-high heat. Add spinach and 1 tbsp. of water; cook until wilted. Press on spinach in a sieve to extract liquid. Finely chop spinach; stir together with potatoes and semolina and form a well in the center.
Add eggs and salt and, using a fork, beat eggs into potato mixture.
Transfer dough to a work surface dusted with semolina; knead to combine.
Divide the dough into 6 portions. Roll each portion into a 1⁄2″-thick rope. Cut ropes into 1⁄2″-wide pieces; transfer to a semolina-dusted sheet tray.
Melt 10 tbsp. butter in a 10″ skillet over medium heat; cook, swirling, until butter browns, about 6 minutes.
Add sage and nutmeg; season with salt and pepper.
Remove from heat; set aside.
Working in 4 batches, add 2 tbsp. butter and 1 tbsp. oil to a 12″ skillet over medium-high heat. Add dough pieces and cook, flipping once, until golden brown, 3–4 minutes.
Transfer to a baking sheet.
Wipe out the skillet and repeat with remaining butter, oil, and dough pieces.
Toss dumplings and brown butter sauce in the skillet until hot.
Serve sprinkled with Parmesan.
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Here is the photo of my version.  Served with a lovely red wine!
Would definitely make for friends.
I made the gnocchi about three in the afternoon, and just put them all together right before dinner.
Yummy~
Chicche Verdi Del Nonno

What to serve with Chicken Enchiladas

Cauliflower Spanish “Rice”

INGREDIENTS
  • ½ head of cauliflower, pulsed in a food processor until rice-like
  • 1 large tomato, diced (do not drain the juice)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • ½ jalapeno, deseeded and minced (optional)
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • dash of cayenne pepper
  • ¼ c. cilantro, chopped
INSTRUCTIONS
  1. In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
  2. Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.
NUTRITION INFORMATION
SERVING SIZE: 1 Serving CALORIES: 35 calories FAT: 1.4g CARBOHYDRATES: 5.7gSUGAR: 2.5g SODIUM: 280mg FIBER: 2g PROTEIN: 1.5g
What to serve with Chicken Enchiladas