Grilling is one of those things completely synonymous with summer. Say, “it’s summer,”or, “it’s grilling season,” and everyone knows what you mean. Warmth, sunshine, fresh air, fresh food, friend and good times. We had no shortage of that as we started our Independence Day weekend.
I have stopped eating most meat for a variety of reasons but I still eat fish and other seafood. So instead of the usual burgers or brats or, as Husband made for himself and our guests, bbq ribs, I get a delicious tuna steak. I always buy from the butcher whenever I get a chunk o’ fish like this, even though it was $14.75/lb. It just tastes better and I think fresh(er) fish holds up better on the grill too.
I used a recipe from America’s Test Kitchen for the tuna and it is so good. Simply put, make your favorite vinaigrette using honey instead of sugar, pour it on both sides of the tuna steak, and grill. The vinegar will help the flavor of the sauce permeate the fish, and the honey will help the outside brown nicely.
- 3 Tbsp each lemon juice and red wine vinegar
- 2 Tbsp Dijon mustard
- 3/4 C olive oil
- 2 tsp honey
- 2Tbsp fresh thyme or rosemary
Put it all in a sealable jar and shake it like your life depends on a well mixed vinaigrette.
For our side dish I made Chickpea Taboulleh from ThugKitchen.com. Warning: expect a lot of swearing, but really delicious food.
I love summer and a good meal like this is just one of the many reasons.
I made this tasty treat today over my lunch break. All in a food processor: 1 avocado, 1/4 C mayo, 1/2 C buttermilk, about 1 tsp each lime juice, garlic powder, salt, pepper, dried parsley and dill, and 1 tbsp fresh cilantro. Of course it’s all to taste and can be edited however you want (I’ll be trying Greek yogurt instead of mayo next time). It is quite versatile too. I put it on my salad and it was delicious. I mixed it with salsa and cheese as a chip dip and it was fantastic. This will quickly become a staple in my fridge!
Menu planning can be a real pain and can take HOURS out of your life just to collect a week’s worth of meals you want to make, then figure out what ingredients you need to buy, then get to the grocery store, then go back to the grocery store the next day when you realize you forgot something, then have to go back a few days later because you didn’t get to that one recipe in time and now all the produce has gone bad… Continue reading I’d ALMOST Pay for this Service
I’ve posted before about overnight oatmeal and I just wanted to give a little update about what I’m doing with it now. Since I eat it nearly every day, I like to tweak it here and there depending on my mood. Right now, this is my recipe of choice:
1/2 C steel-cut oats
1/2 C almond milk
1/8 C Greek yogurt, plain or honey-flavored
1/2 tsp agave nectar
3 dashes ground cinnamon, to taste
1 dash nutmeg
1 pinch ground allspice
1 handful frozen blueberries
The weather in Duluth is quite unpredictable, especially when the seasons are about to change. This week has been no exception. In the 80’s and 90’s with nothing but sunshine over the weekend, down to 50 and rain by Tuesday. I took full advantage of the dreary cold weather and used an appliance that is completely off limits during the summer months: my oven. We don’t have air conditioning and when it’s 80 outside, it’s 85 inside, so use of the oven is a strict no-no. When the high barely reaches 50 degrees, though, it’s my favorite appliance. And it makes one of my new favorite things: Continue reading Baked Macaroni & Cheese
Dinner was inspired by a recipe for Tuna Croquettes, courtesy of Alton Brown, one of my favorite tv chef personalities. We had a little breading leftover from the croquettes, and I had just picked a couple choice zucchini from the garden, so we dunked them in an egg-wash, coated them with the breading and fried ’em up. And of course we’d need some sort of dipping sauce to go with them, so we mixed up some things we had around; feta, chipotle peppers in adobo sauce, herbs & spices. A very tasty, and pretty healthy, dinner!
- 1 C Panko breadcrumbs
- 1 Tbsp Penzey’s Northwoods seasoning
- 2 Zucchini
- 1 egg, beaten
Mix bread crumbs and seasoning evenly together. Dip sliced zucchini in egg , then coat on both sides with bread crumbs. Fry in just enough oil to cover the bottom of a 12″ frying pan. Remove from oil when the bread crumbs are starting to turn golden brown and place on a cooling rack above a paper towel lined pan.
For the dipping sauce:
- 1.5 c sour cream or plain Greek yogurt
- 1 or 2 canned chipotle peppers, seeded
- a large handful of fresh basil leaves (I’d say we had about 15)
- 1/4 c or more crumbled feta cheese
Throw it all in a food processor, or use an immersion blender, and blend until it’s the consistency you want.
Summer was made for lemonade, mint and fine bourbon
Back when we were dating most of our date nights were spent in the kitchen cooking together. We liked cooking better than going to movies because we actually spent the time with one another, talking face to face, instead of sitting in a dark room, not paying any attention to one another. It was cheaper than eating out too. Continue reading Home made corn bread
Part of why I like having a hard cider or cocktail after work is that it’s so darn tasty. There is a complexity of flavors that you just can’t get with just juice or drink mixes or, of course, water. This No-Booze November needs something with a bit more punch since I don’t have any exceptions to look forward to. Enter the Shrub.
Continue reading Shrub: My No-Booze November Distraction