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’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
Husband’s 30th birthday was about a week ago and his former boss gave him a Himalayan Salt Plate. Neither of us had any idea what it was or what it could be used for so we did some Interweb sleuthing and ended up with Surf ‘n’ Surf Dinner of Epicness, and our New Thing for October. Continue reading Himalayan Salt Plate→
Inspired by Alton Brown’s “4 Lists” from his show, Good Eats (episode “Live and let diet “) I set out to add more oily fish to my diet (omega-3 fatty acids and other health benefits). I used his recipe for a sardine and avocado toast, which was incredibly delicious. Continue reading Sardine and Avocado Toast→
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
The first year we were married, my husband and I attempted our first Thanksgiving turkey. What. A. Failure. Oh man, it was so bad we threw the whole thing away. Completely in-edible; we both felt sick afterward. The recipe we were following called for cooking with champagne and oranges and all this crazy stuff… let me tell you, the basics are all you need to cook a good bird. The year after our mega-fail I found a fantastic brining recipe and I haven’t made turkey any other way since.
I’ve always been afraid of zucchini. It’s technically a squash, and I really dislike squash. I haven’t had a squash I liked, though I am always willing to try a variation I haven’t had before. Except, now, for the zucchini. I’m no longer afraid of this little guy! And really, it’s more like a cucumber than a squash so it’s more like a gate-way squash, hopefully leading me on to better and brighter futures with this quite popular and inexpensive produce genre. Continue reading Pasta & Zucchini with Lemon Yogurt Sauce→
Husband and I just finished our 2nd Annual No Booze November. Why on earth would we ever do such a thing? For several reasons: 1. It saves money. Liquor is expensive! And 2. To prove to ourselves we weren’t alcoholics. It’s a little embarrassing to admit, but we were having 2 or 3 drinks every night when we would come home from work, and it was getting to the point where I was actually craving it. Dangerous territory! So we decided, for the second year in a row, to drink no alcohol in our home, or purchase it from a liquor store (Thanksgiving was excluded). I am happy to say we did save money and I no longer have as strong of cravings as before.