Monthly Archives: March 2008
|March 21, 2008||Posted by LK under Asian, Fish and Seafood, One Pan, Quick Weeknight Meals, Sandwiches, Summer|
Well, its the last Friday of Lent and I’m actually a little sad. It was fun to try new fish and vegetarian recipes, and I definitely feel like my skill in cooking fish has greatly improved.
I’ve made these tun burgers a few times, but not in a while. They have a really nice Asian flavor to them, but overall the flavor is still light. I served them with sweet potato fries tonight, but they also go amazingly with fresh pineapple if its in season and doesn’t cost a fortune. For a lighter meal, they are also good served on top of field greens with a wasabi vinaigrette
1 lb tuna steak
1/4 red bell pepper
3 cloves roasted garlic (regular if its all you have), minced
1 tsp. ginger
3 T. soy sauce
2. tsp. sesame oil
a shake or two of steak seasoning
1 tsp. sesame seeds
wasabi, to taste
Add tuna to food processor and pulse a few times until it has the consistancy of ground beef. Remove to a mixing bowl. Add pepper to processor and mince. Add to tuna.
Combine peppers, tuna, and next 5 ingredients (through steak seasoning). Form into 4 patties.
Heat a grill pan over medium heat. Grill burgers approx 4 minutes on each side for medium-well burgers.
Spread a little wasabi on each roll. Add burger and lettuce.
|March 7, 2008||Posted by LK under Beef, Lamb, and Pork, Fall, Winter|
I have to admit, there’s part of me that’s very much the 1950′s housewife. And part of that involves a love of casserole. Shawn hates it, but even he couldn’t make fun of this one. It was amazing. And using whole wheat pasta and pairing it with a classic beet salad gave it a very mature flavor. It looks like a lot of steps, but it only took around 40 minutes start to finish.
The salad was super easy to throw together. I roasted some beets last night (wrap whole beets in foil and throw them in a 400-degree oven for an hour. Let them cool, peel off the skins, and cut into chunks.) and served them over baby spinach, a few chopped walnuts, some chevre, and light cranberry vinaigrette. Perfect!
For the casserole (based on one from cooking light, of course!):
1 lb. whole wheat elbows
1 small onion, diced
3 c. skim milk
1/4 lb. light swiss, shredded
1/4 lb. extra sharp cheddar, shredded
sage, to taste
pepper, to taste
cayanne to taste
6 oz ham steak, cubed
1.5 c. frozen peas
2 oz. bread
2 T. butter
1. Add pasta to boiling water and cook 6 minutes. Drain. Toss with peas and ham.
2. While pasta is cooking, cook onion in a small saucepan until golden (about four minutes). Add milk and sage and bring to a simmer.
3. Remove saucepan from heat. Stir in peppers and cheese. Stir until cheese melts and incorporates into the sauce.
4. Spread pasta mixture into a baking dish. Pour sauce over top, and swish it around so it gets all mixed together.
5. Melt butter in the sauce pan from the cheese sauce. Put bread in food processor, and process until it fors medium-sized crumbs (about 5 pulses). Toss bread in melted butter. Spread bread over top of pasta.
6. Bake at 400 degrees for 20 minutes.
Serves 8. Approx 405 calories.