Tuna Poke done two ways. I prefer the bowl style to the smaller tower style. It was easier to eat. I took a piece of sushi grade tuna and cut it into small cubes. I then put the bowl in the freezer while I prepped the rest of the ingredients. I had already made some jasmine rice that had been cooked in coconut milk and i bought some seaweed salad at the market. I sliced up an avocado and squeezed a lime over it. I also whipped up a ginger and soy dressing. To assemble the bowls I simply place rice in the bottom and arranged the other ingredients nicely on top of it. Then lastly I drizzled it with the dressing and then sprinkled it with toasted black sesame seeds and coconut. At a sushi restaurant one sushi bowl of this size would cost about 10$ but with one 7$ tuna fillet from a gourmet grocery store we had enough to made 4 servings.
Mini salmon flatbreads with mango and avocado slaw topped with citrus ginger dressing.
I know I know. I eat a lot of avocado. But these were tasty and very easy to make. One small salmon fillet yields about 8 flatbread squares. Just season and pan sear a piece of salmon until cooked. Then crumble the fish lightly with a fork after it’s cooled a little. Toss one cubed avocado, half a cup of diced mango, and about a cup of store bought broccoli or Asian slaw mix with your citrus dressing. You can make your own slaw but this is suppose to be easy. You should be able to find some decent slaw in the produce section of Publix. Toast 2 store bought flatbreads in the oven or on the grill then cut them into small appetizer size pieces (about 3 or 4 inches squared). Then all you have to do is assemble your flatbreads. But I think you can handle that. Oh yeah, and then eat them. Remember that once you toss your slaw in the dressing you must serve it with an hour or else it gets soggy. Enjoy!
Ingredients
- 2 store bought flatbreads (can substitute pitas or tortillas)
- 1 salmon fillet about 6-8 ounces
- 1 avocado
- 1/2 mango
- 1 cup asian slaw mix(from the produce section of your favorite grocery store)
- citrus ginger dressin
Citrus ginger dressing
- 1 Tablespoon orange juice
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 Tablespoon olive oil
- 1 Tablespoon vinegar (I prefer apple cider)
- 1 teaspoon fresh grated ginger
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Braised short ribs with Irish cheddar mashed potatoes and parker house rolls
A few weeks ago my dad came to visit and I made some fun Mediterranean munchies.
This mixed party plate includes flat breads, Israeli couscous, tabbouleh, tzatziki, roasted red pepper hummus, and some awesome feta and lamb sausage I made. I ground lamb with a little pork fat then mixed in feta, zucchini waffles, falafel, roasted pine nuts, rosemary, mint, salt, pepper, coriander, and egg yolk, bread crumbs, a dash of milk, and olive oil. I rolled the sausages into balls and pan seared them. It was a very tasty meal.
Cinnamon and browned butter cupcakes with maple brown sugar buttercream and butterscotch heart\circle toppers. Yum Yum
A delicious meal of pan seared salmon with ginger\soy marinade, edamame, brown rice, and avocado. Avocado is that perfect food to pair with fish or chicken when you want something creamy but need to skip fatty dairy rich foods for an evening. You can slice the avocado and place it on the side or even blend it with some herbs and spices (cilantro, lime, and black pepper perhaps) for an awesome sauce.
Tonight I had the Best salad I’ve ever made\eaten. It’s a mix of spring greens, avocado, grapefruit, tangerine, shaved fennel, goat cheese, pickled red onions, citrus olive oil dressing, and pistachios. The pizza is a half and half. I made half of it a sausage(that I made myself)/feta pizza for Grant and my half is roasted fennel and potatoes with goat cheese\prosciutto\olive oil\ Parmesan\and fennel fronds. Everything was amazing. GO ME! It was delicious and easy to make.
Mushroom burger and baked AVOCADO FRIES!!!!!!!!!!!!!!!!!!! Ok normally I would be raving about the yumminess and dairy free goodness that was this burger but I made avocado fries which basically trumps everything.
I sliced a hass (California) avocado into about ten pieces and very carefully (these little guys are fragile) coated them in flour and then in an egg and soy milk wash. If you want to make them vegan just don’t use egg. I then coated the pieces of avocado in a mixture of panko and spices. I layed them on an oiled cookie sheet and placed them in a 375 degree oven for about 15 minutes or until golden brown and crispy. Turning once about half was through.
These were so yummy. And I made a little dipping sauce with herbs/mayo/honey mustard.
PS I didn’t eat an entire avocado. I could of but I only ate half. Avocados are very high in fat. But it’s not bad fat like you get from bacon. It’s that heart healthy shiny hair and nails fat. I would still recommend enjoying these, like all fries in moderation.
So Grant has been on an eternal search for vegan hot dogs that taste like the one he gets at the cart downtown on Orange ave. And I found them. Loma Linda vegan links. Now I’m a hot dog purist and I can honestly say I usually rather throw a vegan dog at a moving car than ever eat one. But because I haven’t had dairy in a few weeks, have been limiting my meat intake, and all together am eating much healthy foods my tastes for things have sort of changed. When you can’t eat cake and cheeseburgers RAISINS TASTE LIKE CANDY! SO i decided to give this vegan dog thing a shot. But I also decided the best thing I could do is dress it up with some other pretty strong flavors so I wouldn’t get a “this isn’t a hot dog” freak out. Now this recipe isn’t 100 percent vegan because I used a jiffy corn muffin mix and it has lard in it. But you can substitute soy milk for the regular milk and it tasted awesome. Sorry : ( But it is completely dairy free. I don’t think a recipe is necessary for chilli dogs so I’m just posting ingredients and a picture. Enjoy!
1 can vegan Loma Linda links (cooked on the george forman)
1 can texas pete hot dog chilli (it’s actually vegan! and I added some hot sauce and brown sugar and garlic to kick the flavor up)
1 package hot dog buns
vegan cheddar cheese (heated and in a squeeze bottle)
pickled jalapanos
jiffy corn muffin mix (made with soy milk and I used earth balance vegan butter to top them)
Ok so this stuff was amazing. And Grant ate one and said it tasted exactly like the downtown vegan dog. So it’s picky eater approved. Success! Don’t worry though. I still love real hot dogs.
