Recipe #287: Broiled Teryaki Tuna

Be sure to use fresh ginger for this- it's simple and easy to make and really delicious.  I followed the directions to broil for four minutes per side, which left the tuna a little pink inside, which I prefer.

2 tuna steaks
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon peeled finely chopped fresh ginger (or grated)
2 tablespoons vegetable oil

Using a zip-lock plastic bag, combine all ingredients except fish; shake to combine.
Place tuna steaks in bag with marinade; chill for at least 30 minutes.
Broil or grill until done-- brushing with marinade (medium-well done is 4 minutes per side for 3/4 to 1 inch steaks).

Recipe #286: Panfried Kale

I'm going to make this.  A LOT.  I finally "get" the kale obsession.  This stuff is so simple to make with simple ingredients, and even after a little wilting, still maintains a little crunch.  Plus it's super good for you!  Delicious!!!  This is from thepioneerwoman.com.

Ingredients

• 1 whole Large Bunch Of Kale, Or 2 Regular Bunches
• 2 Tablespoons Olive Oil
• 5 cloves Garlic, Finely Minced
•  Salt And Pepper, to taste
• 1/2 Lemon, Optional

Directions

Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.

Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.

Remove the kale to a plate and serve!

Option: Squeeze the juice of half a lemon over the top.

Recipe #285: Shrimp Etouffee

I've been so busy, and my blog is the first thing to suffer.  Luckily, today I had enough time to squeeze in a new recipe, and I'm glad I picked this one from allrecipes.com (yet again!).... a little spicy, really hearty, and fresh.  LOVE THIS!  Served it over whole grain rice.

Honestly, I'm too tired to even type up or copy/paste/format the recipe, so I'm just going to post the link.  I followed it exactly except for using a can of chili peppers instead of fresh.  So here ya go:  Delicious Shrimp Etouffee!

Recipe #284: Mushroom-Barley Soup

Perfect for a cold day like today, and it was nice to come home to it all finished and ready to eat in the crock pot.  I wasn't able to find unsalted vegetable broth, but that's the only thing I'd change.  The cheese complements it perfectly.... I forgot the parsley, but I think that would be good too.

INGREDIENTS:

8 oz fresh portobello mushrooms, cut into thirds and sliced
8 oz fresh button mushrooms, sliced
1 14.5 oz can diced tomatoes, undrained
1 cup sliced carrots
1 cup chopped onion
1/2 cup regular barley
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/2 teaspoon paprika
3 14 oz cans vegetable broth
Finely shredded Perorino Romano cheese and/or snipped fresh flat-leaf parsley

DIRECTIONS:

Combine all ingredients in a 4-5 quart slow cooker.  Cook on low 8-10 hours.  Top with cheese and parsley.

Recipe #283: Carbonnades À La Flamande (Beef and Onions Braised in Beer)

After several weeks of travel and then time spent catching up with friends after, I finally had time to cook again!  Back to my dear Julia Child and her Mastering the Art of French Cooking.  This one is found on page 317 of volume one.  The meat is so tender and the sauce is savory and sweet.  I think the leftovers are even going to be amazing.

Mmmmm... This would be good with mashed potatoes too.

Browning the beef

Cute little herb bouquet (parsley, thyme, bay leaf)

Ready for the oven

2.5 hours later... the house smells so good...