Torta Rustica {Rustic Savory Pie}

Torta Rustica is Italian for Rustic Pie.  Although I'm partial to sweets as you all may know by now, I particularly love this pie.  Layers of vegetables in between pastry dough, resembling that of the Italian flag, this pie will satisfy and warm your tummy in the best possible way.

Over the weekend I was so exhausted from my previous 2 weeks and felt like I needed extra nutrition, so I decided to make this pie.  I didn't take step-by-step photos thinking I had already posted this previously however, I only posted a photo of my first time making it and testing for a culinary class.  I needed to tweek it a bit!

I'll do my best to give you step-by-step instructions so that you can recreate this savory pie for yourself at home.  Feel free to make your own pie crust however, I chose to purchase the refrigerated Pillsbury crust.  IMO it's delicious, and if you don't have the time it's almost as good as homemade.  Some will disagree and tell me they like it just as well if not better.

Torta Rustic

serves 10-12

Ingredients:

1 pound fresh or frozen spinach (I used frozen, chopped)

1 tbsp butter

1/4 tsp fresh grated nutmeg

2 tbsp. olive oil, divided

1 shallot, minced

4 eggs, beaten (you could use egg whites if preferred)

1 cup Parmesan cheese

1 1/2 cups bread crumbs, plain or Italian

kosher salt and fresh ground pepper to taste

4 Red Bell Peppers, roasted

1/2 pound Fontina cheese, thinly sliced

4 large Portabella Mushrooms, cleaned and stemmed

Pillsbury Pie dough or homemade

Directions:

Mise en Place all ingredients, this will make the prep work that much easier.

Start by Roasting the Peppers, then Roast the Portabellas.  Before roasting clean the portabellas with a damp paper towel, removing the stems.  Rub with olive oil and sprinkle with chopped garlic (in the cavity) and roast or place under the broiler for about 5 minutes skin side down.

Slice peppers into strips after peeling the skin off.  Portabellas should be sliced into strips as well.  Set aside until ready to assemble.

Saute butter and shallots together in a skillet, remove from heat and add spinach, egg and Parmesan cheese to blend. 

Using a bowl (you can use a springform pan as well omitting the final instructions)

Line with plastic wrap (not necessary if using a sprngform pan)



Roll out one package of dough to approximately 1/8 inch and lay into bowl pressing gently leaving dough hanging over the sides of the bowl.

Sprinkle dough with bread crumbs.  This helps to keep any moisture from coming through onto the dough, in addition to giving additional flavor.

Layer 1/3 of the spinach mixture on the bottom, then place strips of red peppers, portabellas and fontina cheese, repeat layering, finishing with the spinach.  Sprinkle top of spinach with more bread crumbs. 

You should have about an inch or so left to the top of the bowl. 

Roll out another piece of pie dough to the same thickness as before and place on top.  Crimp the edges of the 2 pie crusts together and gently flip the bowl over setting it on top of a parchment lined sheet pan or pizza pan.

Remove plastic wrap.

Brush with egg wash (egg with a teaspoon of water combined), and bake at 375F degrees for 40 minutes. 

Slice and serve hot or at room temperature.

Note: Feel free to change the vegetables to suit your taste, add bacon, ham or other meats and cheeses.

Enjoy!



Smells like Fall with Balsamic Glazed Short Ribs

Whenever I can I use balsamic vinegar.  It's sweet yet pungent flavor works well with sweet and savory foods. From meats to desserts, it elevates foods to the next level - at least in my opinion.

I've been making this recipe for years.  It's simple and although cooks for hours, frees up your time to do whatever else you need to do.  I prepared this dish yesterday and served it with roasted butternut squash, a favorite of ours, and fresh green beans.  The end result leaves you with succulent and full flavored meat that literally falls off the bones.  If you're lucky enough to have leftovers, they're great the next day wrapped up in a tortilla, or placed on top of a hearty salad.  We barely had any leftovers but what we had, I'll leave for my husband to snack on when he gets home from work today.

Balsamic Short Ribs

serves 6-8 people

4-5 pounds beef short ribs, bone-in

kosher salt & fresh ground pepper

1 tbsp. olive oil

2/3 cup balsamic vinegar

1/2 cup dry red wine

2 tbsp. tomato paste

1 yellow onion, thinly sliced

6 cloves garlic, minced

2 bay leaves

1/4 cup italian parsley (flat leaf) chopped

Directions:

Sprinkle ribs with salt and pepper.  In a large, heavy saute or fry pan, heat the olive oil over medium heat.  Place the ribs in the pan and sear until golden, do not over crowd them. 

If  necessary work in batches to avoid crowding which will steam the ribs rather than sear them.  Cook on both sides for approximately 4 minutes per side.  After each batch is seared move to a dutch oven.

Add vinegar, wine, tomato paste (I use the type in the tube), onion, garlic, parsley sprigs and bay leaves. 

Stir to combine, then cover and cook on a low simmer for 3-4 hours.  Check meat, if it's not falling off the bones yet, continue cooking for another 30 minutes, checking again and returning to the heat if not quite done.  The meat will totally fall off the bones when done.

Transfer the meat to a platter with a slotted spoon, do not forget to discard the bay leaves.

Skim off any fat remaining on the surface of the liquid and simmer over medium heat until reduced and slightly thickened.  Adjust seasonings if necessary.

Spoon sauce over ribs along with remaining onions.  Garnish with chopped parsley if desired.  Serve.

Note:  Although my photo may not look appetizing, the finished product is delicious!

Enjoy!



Blueberry Muffins!

As you know from my previous post I needed to use up all my containers of blueberries before going bad.  I've already shared with you the Blueberry Coffee Cake but I had also made 2 separate batches of Blueberry Muffins.  The first batch was from a cookbook I've used often with great success however, this time the recipe had no flavor at all.  In fact I'd go so far as to say they were lousy.  Maybe I'm just used to the way I make muffins.  Although low in fat and calories mine are packed with flavor.

The first batch had a lovely crumb coating however, it used corn oil, I substituted canola, which I'm certain made little difference in the flavor.  It also used orange zest in it an ingredient I thought sounded great.  Other than that, there was very little sugar or sweetener.  After coming out of the oven I tried them and even let a workman that was at my home sample them.  We both agreed they needed to be trashed. Later my husband and son tried them and agreed they had no flavor.

By this time I had already made my batch that I created a couple of summers ago while vacationing in Colorado.  There's virtually no fat in them and they're extremely moist.  I think you'll like them.

Low Fat Blueberry Muffins
makes 6 large or 12 small

Dry Ingredients:

1 tsp. cinnamon
1 3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 cup brown sugar plus additional for topping
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

1 Tbsp. honey (or Agave Nectar)
2 eggs
2/3 cup vanilla yogurt (used Light & Fit by Dannon)
1 1/2 cups fresh blueberries, rinsed and dried
1/2 cup natural applesauce

Mix dry ingredients together.

Mix wet ingredients together.  Combine and blend wet and dry ingredients together. Carefully fold in the blueberries being sure not to bust any of them.

Pour into muffin tins coated with non-stick spray. Sprinkle tops of raw batter with brown sugar.

Bake at 400 degree for approximately 20-25 minutes or until toothpick inserted comes out clean. 

Enjoy!

Finally tonight I'm on to something else.  Balsamic Short Ribs!  Watch for my post this coming week!

Blueberry Madness!!!

I had so many containers of blueberries leftover from my TV gig on Monday that I knew I had to make something quick before they started going bad.  I pondered endlessly as to what I should make and all that came to mind was baking something.  I came up with a couple of recipes for Blueberry Muffins and a Blueberry Coffee Cake both of which I love. 

Today is the first day of fall.  The weather was foggy, overcast and quite chilly.  Staying inside to bake and eat my creations sounded appealing.

I've failed to mention in my previous posts, but I've had a couple of crazy weeks with cooking.  I taught a Sushi Class, Gourmet Pizza Class, catered an event for 100 people over a 3 hour time frame, doing it all single handed.  Then I also appeared on a local TV station, "Great Day St. Louis" doing a segment for National Breakfast Month.  All were fun but pretty much back to back.  The most exhausting was prepping for the catering event something I never do.  Thank goodness all went well.

So with 6 boxes of blueberries left, I made the first batch of muffins which I disliked immensely.    They were beautiful but didn't have much flavor.

Then I made another batch of blueberry muffins.  These were very tasty and my own creation, which made it very simple to follow since it was a little bit of this and that.

My third creation was a Blueberry Coffee Cake.  Quite flavorful but have to say, after sampling all three over a period of a couple of hours, I now have a stomach ache.  I'm use to eating a lot of chocolate but not quite so much bread and cake.

Over the next few days I will post the recipe for the blueberry muffins that I liked, and discuss the ones I didn't.  For today, I will post the recipe for my Blueberry Coffee Cake.  I hope you like it.  By the way, since I've been so exhausted I didn't take photos for each step in the baking process.  However, if you have any questions don't hesitate to ask.

Below is the recipe for the Blueberry Coffee Cake:



Blueberry Coffee Cake
serves 10-12

Ingredients:

1/2 c butter, melted
1 cup sugar
2 eggs
1 cup creme fraiche or sour cream

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried

Directions:

Heat oven to 350F degrees.  In a large mixing bowl, cream together butter and the 1 cup sugar with a wire beater or fork. 

Beat in eggs then blend in creme fraiche. 

Combine flour, baking powder, baking soda and salt in a medium bowl; blend into creamed mixture. 

Spread half of the batter in a greased bundt pan (I sprayed mine with non-stick baking spray), Combine the 1/4 cup sugar with the cinnamon and vanilla.  Sprinkle half of the mixture over the batter.  Top with half of the blueberries.  Spread remaining batter; sprinkle remaining sugar mixture, and blueberries.

Bake for 50-60 minutes or until a wooden toothpick inserted near the center comes out cleen.

Cool 10 minutes before removing from pan.  Dust with powdered sugar.

Enjoy with your favorite morning beverage!

My TV Segment for National Breakfast Month

Did you know that September is National Breakfast Month?  Well, it is! We all know that breakfast is the most important meal of the day!  It gives you the energy needed to jump start your day so you have enough stamina to make it through to lunchtime but it also revs up your metabolism.  So if you're trying to eat right, get good nutrition and even lose weight - cutting out breakfast just isn't a wise idea.

In honor of this special occasion I was invited to appear as a guest on KMOV, Great Day St. Louis.  While there, I prepared a Blueberry Breakfast Parfait.  This quick, easy and nutritional breakfast can be prepared in 10 minutes.  In addition you can also view the Berry Smoothie (takes just 5 minutes) plus Whole Wheat Blueberry Pancakes (takes 15 minutes) I made.  All three recipes can be prepped ahead, so if time is an issue in the morning, you'll have no excuse now. 

You can watch the video segment along with viewing all the recipes posted below.   My segment starts at 5:11 (five minutes, 11 seconds).

This Berry Smoothie is delicious.  You can make it a day ahead, cover and refrigerate and it will be perfect to drink the next morning or for a midday treat.

The Blueberry Breakfast Parfait below can be made with any berries you prefer.  The demo above used blueberries.  If you aren't fond of blueberries feel free to substitute any other berry. 

For the Whole Wheat Blueberry Pancakes, to reduce moring prep time, you can make the batter the night before, cover and refrigerate.  The next morning remove from refrigerator and cook your pancakes. 

I hope you enjoyed the video and hope you'll try these easy berry recipes for you and your family.

Enjoy!

Mud Pie My Way!

I've been extremely busy the past couple weeks, teaching classes and working various events, that I've barely been online.  I feel terrible but, after the end of this coming week, should have a few days to relax.  I'm sorry to those whose posts I've missed.  I promise to get to all of them this week.

Today is my husbands birthday - he insisted I don't make him dessert.  Of course, he knows who he's dealing with.  I can't ever go without making some sort of birthday cake or pie when I'm celebrating someones birthday that I love. 

While vacationing in Colorado over the summer, we frequent the Breckenridge Brewery, a bar and grill that has tasty grub, I guess you'd say.  One of my husbands favorite items on the menu is their Mud Pie, an ice cream pie dessert.  So in an effort to recreate it, I also made a few changes from the typical ones you may have had.

My husband loves Oreo's, Heath Bars and chocolate fudge so I decided to make my Mud Pie to include all those ingredients.  I made mine in a 9x13 plastic container, mainly so we could have smaller bites. However, I think a pie pan would be ideal and give thicker, heartier slices.

He wasn't thrilled at first when he saw I made this, since we've been overloaded with birthdays and sweets lately. None the less, he did enjoy every bite he took.

Here's the recipe:



Mud Pie My Way
serves 8-10

For crust:

1/4 cup (1/2 stick unsalted butter), melted
20 Oreo cookies processed in a food processor

For filling:

1/2 gallon coffee ice cream
4 oz. Heath Bar Toffee Bits

For sauce:

1/4 cup (1/2 stick butter)
1 (6 oz.) package semi-sweet chocolate chips
1 (5 ounce) can evaporated milk
1 cup powdered sugar
1 teaspoon vanilla

Caramel Topping (jarred), optional ( I used Hershey's brand)

Directions for preparing crust:

Mix melted butter and oreo's together; pat into a 9x13 inch pan or round pie pan.  Place in freezer until cold.

To prepare the filling:

Soften the ice cream.  I do this by placing it into a large bowl and stirring.  It softens quicker.  Mix in Heath Bar pieces.  Spread softened ice cream mixture over cold crust.  Return to freezer.

To prepare sauce: 

Melt butter and chocolate chips in saucepan over low heat.  Stir in evaporated milk and powdered sugar. 

Cook stirring constantly with wire whisk or wooden spoon, until mixture thickens.  Remove from heat; stir in vanilla.  Set aside to cool until room temperature.

When ice cream in container has hardened, pour cooled sauce over top and spread to cover edge to edge.  Cover and return to freezer and chill. 

Cut into squares to serve if using a rectangular pan.  Otherwise if using a pie pan, cut into wedges.  Drizzle with Caramel Sauce and Serve.

Enjoy!

Ground Turkey Recall!!!

I don't know about you but in an effort to try and keep a low fat diet I purchase quite of bit of ground turkey.  If you use ground turkey as well then this might be of interest to you.

Today I received an email stating that there is a ground turkey recall.  Of course one of the brands is one that I frequently purchase so I thought it would be important to share.

Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg.

The products subject to recall include:

Fresh Ground Turkey Chubs

• 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011
• 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays

• 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011
• 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011
• 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011
• 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties

• 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011
• 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

The products subject to recall bear the establishment number "P-963" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year. These products were distributed at the retail level nationwide.
Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646.

Whole Wheat Pasta with Fresh Tomato Sauce

With so much to do last week and this week I really haven't had much time to cook anything special for my husband and I.  Feeling exhausted, a big bowl of pasta sounded good to me.  Simple and quick to prepare plus packed with flavor and nutrients.

Here's all that's needed:

Whole Wheat Pasta with Fresh Tomato Sauce

Ingredients:

10 Roma Tomatoes

1-2 cloves of garlic

fresh basil

kosher salt and fresh pepper to taste

1 tablespoon extra-virgin olive oil

Whole Wheat Pasta

Directions:

Mince garlic and set aside

Dice Tomatoes.  Place olive oil in a large saute pan with garlic and heat briefly.  Add tomatoes and simmer for about 15 minutes or until all the juices are released and the tomatoes create a sauce.

Add fresh basil, chopped chiffonade style.  If desired add frozen peas, fresh veggies or prior to adding tomatoes add diced onions and saute until opaque then adding tomatoes. Season with kosher salt and fresh ground pepper.

Cook pasta, then add fresh tomatoes with basil.  Serve with freshly grated Parmesan.

Light, delicious and great cold the next day.

ENJOY!

Remembering 9/11

Remembering September 11th, 2001

The Day!

10 years gone… but not forgotten.

In loving memory of all those who lost their lives on September 11, 2001.

The video above is a tribute to them.

May G-d bless the victims’ families and may G-d bless America!

To my friend Sarrea who lost her brother while preparing for an event at Windows on the World.

This video was created by wmjsarah

http://youtu.be/uRYdRse76FM?hd=1

Beer Bacon Chocolate Chili - YUM!

Have you noticed how everyone's been posting fall comfort foods this week?  I think it's because in many parts of the country the weather has suddenly changed practically overnight, from summer to fall.  Here in the midwest it's been between the high 40s - mid 70s all week.  The wind's been blowing and the leaves are starting to turn yellow.

I love fall, so today when it was chilly and raining out, I decided to make a pot of chili.  Not just any chili but Beer Bacon Chocolate Chili. 

Over the summer I happened to connect with Renee on Linkedin, and read how she had been on The Today Show for this recipe she created.  I viewed the recipe and knew I had to try it just as soon as the hot temperatures broke.  Today was that day.

I followed Renee's recipe but made a few slight changes based upon ingredients that I had on hand. 

Oh my goodness, this chili is out of this world DELICIOUS!!! 

I typically make a sweet chili since I tend to love sweets.  However, this is a robust chili, I guess you'd say.  It's thick, meaty, and packed with flavor.  You can spice it up however you like and of course, as with any recipe, make the changes to suit your tastes.

Here's Renee's version, and in red, is how I changed it.  I've also added my photos that follow the directions.  Try the recipe below, you'll love it!

Beer Bacon Chocolate Chili

serves 4-6

recipe adapted from Renee of Eat, Live, Blog

Ingredients:

• 1/4 lb Bacon (chopped )

• 1.5 lb Sirloin tips (chopped into bite sized pieces) I used 1 3/4 lbs. sirloin steak, cut bite size
• 1 – poblano pepper (seeded and chopped) used 2 poblano's

• 1 – fresh Fresno pepper (seeded and chopped) Feel free to sub your favorite pepper didn't use
• 1 – large onion (chopped)
• 28 ounce Crushed tomatoes
• 28 ounce Diced Tomatoes
• 2- 14.5 oz of your choice beans such as cannelloni, kidney beans, black beans, etc…
• 1/4 cup chili powder (I recommend Penzey’s or Whole Foods)
• 1/4 cup brown sugar used dark brown

• 1- 12 ounce bottle dark beer (I use any of Dogfish Head varieties, but prefer the Indian Brown Ale or Chicory Stout) used Guinness Stout
• 1 ounce of unsweetened bakers chocolate chopped finely, I used, Vosges "Red Fire Bar
• Salt to taste

Directions:

• Brown the diced bacon in a large pot

• Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper towel covered plate

• Add meat to the bacon drippings and brown well.

• You may need to drain the meat in the middle of browning.
• Once the meat is brown, remove it from the pan and set aside.
• Add the peppers to the pot and cook until they start to brown, approximately 3 minutes.

• Add onions to the peppers and continue to brown until the onions just start to become translucent.

• Add the meat and bacon to the onions and peppers and brown for an additional 5 – 8 minutes.
• Add the diced tomatoes to the mixture and stir well.
• Over medium-high cook until the mixture just starts to boil.
• Add the beans to the pot and cook until it just starts to boil again.

• Add the crushed tomatoes and cook, again, until it just starts to boil.
• Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds

• Stir in the chili powder and brown sugar.
• When the mixture JUST starts to boil again, stir in shaved chocolate I put 3 broken squares, of the Vosges, into the pot.
• Bring to a slow boil and salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
• The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed. my chili was plenty thick, just right
• Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately 2 hours.
• Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream

This was so good, I didn't add a thing.  I could have eaten the entire pot but I refrained so I wouldn't end up sick. 

If you love chili you owe it to yourself to try this recipe.  It's amazing!  At least I think so.

ENJOY!

I won the Versatile Blogger Award!

It's funny how you discover new places to visit each time on the computer.  Over the years I've made many new friends online, the majority I've never had the pleasure to meet in person.  However, we've found each other in cyberspace and share commonalities that keep us chatting with each other and sharing ideas.

As you know I write a food blog, so I've met lots of other foodies along with crafters, beaders, moms, photographers, etc., all things that I'm interested in or have in common with.

This summer I found Ann's site Cooking Healthy for Me.  I've never met Ann personally but I adore her.  She's sweet, kind, thoughtful and works hard to prepare healthy food for herself and family in an effort to maintain a healthy body and lose weight.  So far she has lost 21 pounds - way to go Ann!  She loves Cooking Light books and magazines, where many of her recipes come from.  Although we've never met, I feel like I've found a friend.  I'm sure you'll feel that way as well once you visit her site. 

Ann awarded me with the Versatile Blogger Award - Thank you Ann, I feel honored!

The rules of the Versatile Blogger are as follows:

1. Thank the person who awarded you, and link back to their site.
2. Share seven things about yourself
3. Pass the award along to fifteen bloggers you've discovered and read

Thank you Ann for the award.  Now for the hard part - 7 things about me.

1. I have 2 wonderful children that I'm most proud of, ages 22 and 25.  My daughter who is 22 is a senior in college this year studying finance and law while my 25 year old son is in broadcasting, and has his own TV series.

2. My best buds are Trek & Cody - my dogs.  We hang out together all the time and they love going swimming and lounging on their rafts.

3. My husband and I have been happily married for 27 years and were best of friends for 11 years before we got married.  We've know each more than 1/2 our lives.

4. I come from a family of artists.  My father was a builder and developer, my mom an artist, my oldest sister a designer, and my middle sister an artist and sculptor. I'm the youngest.

5. Growing up I was a tomboy.  I use to jump from one rooftop to the next and climb the trellis'.  I was one big bruise and skinny as a rail.

6.  If I had my choice I'd live on chocolate.

7. Nothing makes me happier than to put a smile on someones face, young or old, because of something I have taught them, done for them or shared with them.

Here's my award to 15 amazing bloggers that I've enjoyed getting to know through their site.  I will say, that Ann from Cooking Healthy for Me, is at the top of my list.  However Ann, if you're reading this, you don't have to go and post all this again.  Just know I enjoy your site and knowing you.

Now for my list of 15 bloggers.  I look forward to hearing what you have to share.

1. Scrambled Hen Fruit

2. I Heart Naptime

3. Dulce Dough

4. Tidy Mom

5. Amandeleine

6. Bakerella

7. Donuts to Delirium

8. The Ardent Epicure

9. Food for My Family
10. What's Cookin' Italian Style Cuisine
11. Cosmopolitan Currymania
12. Spicie Foodie
13. DIY du Jour
14 .Food and Thrift
15. Not Rachel Ray

There are so many wonderful bloggers out there that share fun ideas, thoughts, recipes, crafts, knowledge, etc., I could list them all day, but I'm only suppose to put down fifteen.

Thanks again, Ann!

Sesame Seared Tuna with Asian Vinaigrette

The weather here in the Midwest is incredible right now!  Cool and sunny with brisk winds make this September 6th, 2011 feel like fall has arrived, along with my allergies.  The mold count must be sky high.

Today for the first time since June we are empty nester's again.  After spending time in the mountains of Colorado with our kids going back and forth for their job and school, then back to Missouri where my daughter had her short summer break and back to school again.  Here I sit at my computer, with both dogs under my feet, while I run my toes through their fur. 

Trek, Cody (my dogs) and I spent a lovely day outdoors taking walks and soaking up the sun and fresh air.  While this evening we're all relaxed after having a refreshing salad that I made for my husband and I.  My husband loves Tuna, and although we don't have it too often I thought it sounded perfect for this evening.

I went by Bob's Seafood to pick up some sushi grade tuna and was it expensive - $28.95 a pound!  I purchased 3/4 of a pound which was just perfect to go on top of the greens.  I didn't feel like fussing too much for dinner so this was quick, easy and I used ingredients at hand, with the exception of the tuna.

We both enjoyed this light and satisfying meal.  I hope you do as well if you try it.

Here's the recipe.

Sesame Seared Tuna Salad with Asian Vinaigrette

serves 4 (even though I just made enough for 2)

Ingredients:

2 tbsp. white sesame seeds

2 tbsp. black sesame seeds

1 1/2 tsp. fresh ground pepper

1/2 tsp. cumin

1/2 tsp. kosher salt

1 pound tuna, cut into 4 pieces

2 tbsp. sesame oil

4 cups salad greens

***********************************************************************

Asian Vinaigrette

makes 1 1/2 cups

Ingredients:

2 limes, juiced

2 tbsp teriyaki sauce

1 tbsp light soy sauce

2 tbsp honey

1/8 cup extra-virgin olive oil

1/4 cup sesame oil

Combine first 4 ingredients and whisk together.  While whisking, slowly add the olive and sesame oil. 

***********************************************************************

Directions:

On a small plate, place the white and black sesame seeds, ground pepper, cumin and kosher salt.  Mix the ingredients together.

Roll each piece of tuna in the spice mixture so that it is thoroughly coated.

In a saute pan place the sesame oil and heat, until hot.

Add the coated tuna and cook for 1 to 1 1/2 minutes on each side or until they are seared.  (I prefer my tuna rare.  If you like yours medium, cook for approximately 2 minutes per side).

Slice each piece of tuna diagonally across the grain.  On each of 4 individual salad plates, place the salad greens.  Sprinkle on some of the Asian Vinaigrette.  Place the tuna slices on top.  Serve the salad with the remaining Asian Vinaigrette in a ramekin, on the side.

Enjoy!