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Seared Ahi Tuna

10 Jan

Seared Ahi Tuna

 

Best part of cooking is leftovers!

 

 Seared Ahi Tuna  

Ingredients: 3 steaks of Ahi tuna, 1/2 cup of soysauce, 1/2 tea-spoon Chinese five-spice (I found it at Ralphs), 3/4 tea-spoon Chesapeake Bay seasoning (great for all types of sea food), 1 table-spoon wasabi (depending on how spicy you like your food you can add less), 1 tea-spoon olive oil  

In a large container pour soy sauce, 1/2 tea-spoon of chinese five-spice, 3/4 tea-spoon of Chesapeake bay seasoning, wasabi, and olive oil.  Use a whisk to mix well until it’s slightly foamy.  After you rinse your steaks and pat them dry place in the marinade and close container.  Refrigerate for 1 hour (you can do 1/2 hour but the longer you marinade the juicier your steak will be).  

Heat skillet to medium-high heat and spray a light layer of cooking oil.  You can use avocado oil, canola or olive oil.  Place your steak on skillet and turn over 1 1/2 – 2 minutes on each side. (I like my steaks seared and raw on the inside so you can do less or more based on preferences but you should do no longer than 2 1/2 minutes of your steak will be dry and fully cooked.)  

Remove from skillet and serve to your soon to be happy guests! :)

Tossed and sautéed Kale

10 Jan

Kale

Tossed and sautéed Kale

Kale is really healthy and a great anti-oxidant. Try this nutty-flavored recipe for a great side dish.

Ingredients:
1 bunch of Kale
Handful of Pine nuts
1 medium-sized red onion
3 small Roma tomatoes
1 tea-spoon minced Garlic
Coarse sea salt

Rinse kale, tomatoes and onion. Chop red onion into slices and separate into strands and toss in a mixing bowl with half a tea-spoon of olive oil. Place on pre-heated medium-heat pan along with your minced garlic (mix well) and stir occasionally for 3 minutes.

Chop kale and mix in bowl with pine nuts. Toss into your pan. Mix with onions (which should be lightly browned) and sprinkle sea salt. Cover and turn heat down to low for 5 minutes.

Chop tomatoes into fourths and toss into pan. Cover for 3-5 minutes.

Serve and Enjoy!

Shrimp Ceviche

8 Jan
Ingredients:
2 lbs of Wild Caught Tiger Shrimp (Vietnam)
10 limes
1/4 orange
Crushed sea salt
Crushed pepper
Cilantro
roma tomatoes (look for firm bright red tomatoes)
1 purple onion
2 cucumbers
1/2 orange bell pepper
2 – 8 oz can tomato juice (unsalted)
2 ripe avocados
tostadas

1. Slice lemons in half and squeeze into a bowl
2. clean shrimp in ice cold water while removing the shell
3. rinse and devein (some shrimp may come deveined already to make it easier)
4. rinse and slice shrimp in half length wise (you may slice smaller if desired)
5. place clean shrimp into bowl with lime juice and add salt and pepper to taste (lightly and add as desired)
5. Slice a few strips of onion and toss with the shrimp
6. cover and store in refrigerator for minimum 1 hour to chill and “cook” shrimp in citrus
7. Dice onion, tomatoes, cilantro, bell pepper (finely) and place in your veggie bowl
8. skin cucumber and dice into small squares
9. chop cilantro finely and mix with rest of vegetables – season with salt and pepper- cover and chill in fridge
10. drain almost all of the lime juice from the shrimp and squeeze quarter of orange onto shrimp
11. mix in vegetables, two cans of tomato juice, keep stirring and mixing
12. cut avocados in half, remove seed, scoop out slices of avocado onto ceviche and mix
12. Taste (remember to add salt and pepper sparingly and increase to desired taste)
13. serve over tostadas and Enjoy!

shrimp ceviche tostadasNothing beats ceviche with homemade white sangria

Halloween 2008

3 Dec

This was our first Halloween in DTLA and it was safe, fun and family friendly.  We went trick or treating during the day with my daughters classmates at the Lumbini Center.  They had a parade in the school before we set off to Little Tokyo and made a killing worth of yummy eats.  The parents each provided the candy, snack or treat.  The school then mixed it up and handed it out to vendors throughout Little Tokyo.  At first this bothered me and I felt cheated that we had to provide our own candy! Sheesh! But reconsidering, this was the smartest thing to do.  You know where the candy is coming from, what not to bring in case of allergies, and you guarantee your little one a pumpkin pail brimming with healthier treats. Halloween-doubles sweet-halloween-3

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