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Sesame Seared Tuna with Ponzu Vinaigrette

I promised a recipe for tuna {since we recently caught it fresh in Cabo} and here it is! This is a quick, healthy lunch or dinner dish with lots of potential creative options.

The key is good quality tuna steaks, of course, and a great cold sake to pair it with.

I’m potentially going to try sushi next. I have everything I need, but I am slightly intimidated by eating the tuna we caught ourselves completely raw. The whole “I saw that guy swimming thing” usually makes people enjoy their food more. Me, not so much.

And can someone puhleasssse take me back to Cabo?

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Summer Rolls ::: Peanut Sauce + Spicy Hoisin Dip

Shrimp Summer Rolls by KeelyMarie on http://www.KeelyMarie.com

I love Asian influenced dishes.

I love fresh ingredients and healthier options.

I love dipping sauces.

This dish is obviously perfect to me! I was going to make these Sunday, but we were insanely hungover after my amazing bff’s (you might know her) engagement day/evening/all night party at the W in Ft. Lauderdale. Instead we were craving heartier things like these eggrolls that I am super jealous Sarah made.

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Pad See Ew ::: Quick Weekday Meals

PadSeeEw-6898

I had this recipe filed for a while.

Why on earth I waited so long to make it, I have NO idea. Peter just told me he wants it again. ASAP.

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Butter Chicken ::: Murgh Makhani

Stop. Put down the phone. You will NOT order Indian delivery ever again after making this. 

 

I have such fond memories of eating Indian food with my big happy nuclear (at the time) family as often as they’d take us growing up. I think it was the only International cuisine my brother and sister would eat. We’d always order lots of naan, Tandoori chicken, and chana masala.

Indian food followed me to college, my Dad would visit and we’d go to Bombay Dardar in Coconut Grove almost every time he came down from Orlando.

I never dreamed I’d be able to create Indian food at home. I also never dreamed I’d have a cooking blog and enjoy home made meals better than gourmet restaurants meals though. {I was incredible at making easy mac in college and ordering take out.}

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Seared Bean Sprouts with Beef & Sesame Orange Sauce

Picture from catesworldkitchen.com

{Picture from cate’s world kitchen}

 
Sprouts. 
Fillers. 
Tasteless. 
Waste of space. 

Well Mark Bittman, you’ve done it again.

Maybe this is the theme of this Food Matters Project, but I was scared of the amount of sprouts in this recipe. SPROUTS? They are a filler food to me. I hate when Benihana or better yet, KOBE’s, puts them in their fried rice. Total blemish in a perfect food.

But these sprouts won me over. Just like the brussels sprouts won so many people over last week. Pretty good @Bittman, pretty good. This recipe is for keeps. Thanks for a great pick this week Dominica!

I was excited to try this recipe because of the asian style sauce and the quick cook time (less than 20 min!).  Minus the sprouts- I know, I know I can stop with the sprouts. But that’s the idea of this Food Matters Project right? Expand my horizons and eat a little better. I did make a side of chicken fried rice though just in case. 😉

I stuck to the recipe 100%, but hesitated while searing the beef on high. It was sliced so thin and the pan is supposed to be on high with oil, I really thought I would ruin it. My bad, I turned the heat down and afterwards wish I had seared it on high. Cooking such thin cut meat on high for just 2 minutes will help it stay tender, mine ended up a bit more tough.

This recipe’s sauce was pretty watery since it’s made with fresh squeezed orange juice, orange zest, soy sauce, and honey.

::: I’d like to make it again, but begin by sautéing the sauce in a saucepan on the side with a bit of corn starch. This will thicken it up a bit before pouring it over the sprouts and beef.  I will also add crushed red pepper flakes, and 1 more tablespoon each of  honey and soy sauce. :::

Seared Bean Sprouts with Beef and Sesame Orange Sauce

Full Recipe by Mark Bittman found HERE at WINE FOOD LOVE

Ingredients:

  • thinly sliced beef
  • 2 oranges, squeezed and zested
  • soy sauce
  • honey
  • lots of sprouts
  • sesame seeds
  • scallions

Tips:

  • Good pick for a quick carb free meal (less than 20 minutes)
  • Don’t be afraid to sear the meat on high, just keep it to 2 minutes
  • Potentially try cooking the sauce on the side and thickening it with a bit or corn starch before pouring it over
  • For a bold flavor add 1 more tablespoon each of soy sauce and honey
  • For spice add a pinch of crushed red pepper
 ::: Head here to see how the other members of the Food Matter’s Project fared. I can’t wait to see if anyone got creative! :::

Chicken Fried Rice       side serves 4

  • 1 chicken breast, chopped very small
  • 1 cup of white or brown rice, cooked and set aside (makes 3 cups cooked)
  • 1/2 a large sweet onion diced
  • 3 scallions, sliced up to some of the green
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen edamame
  • 1 tablespoon sesame seeds
  • 1/4 cup light soy sauce
  • 2 eggs
  • 2 tablespoons garlic powder
  • 1 teaspoon ginger powder
  • salt and pepper to taste
  • 2 tablespoons of olive oil

Heat olive oil on medium high heat. Cook chicken for 3 or 4 minutes until there is no pink you can see. Add onions, scallion, and carrots and cook for 4 minutes. Add peas and edamame cook for 4 more minutes. Add rice, garlic powder, ginger, soy sauce, and salt and pepper. Stir and cook for 4 more minutes.

Push rice to the side and crack the eggs into the pan. Let cook for 30 seconds (until fluffy) then mix into the rice. Add sesame seeds.  Add more seasonings to your preference.

::: keelymarie :::