Pan Seared Tuna with Ginger-Shiitake Cream Sauce

I have found that tuna is a particularly polarizing fish, especially because the proper way to eat the fish is raw in the middle.  If you like tuna, you will love this dish (even if you're a little wary I still think it will convert you).  Even my 18-month old son eats a full portion of this meal because it has so many rich and creamy flavors.  If  a baby can do it - so can you!

P.S.  The key to this meal is GOOD tuna.  If you don't live on the coast, ask a local fish restaurant where they by their fish and go to their source.  Skip the middle man - you will be surprised how much better it really is.

Ingredients:

6 6-ounce tuna steaks, 1-inch thick

2 Tbsp. peanut oil (or regular vegetable oil if you don't have the peanut)

3 Tbsp. butter

1/3 C. thinly sliced green onions

1/4 C. chopped cilantro

2 Tbsp. finely chopped peeled fresh ginger

4 garlic cloves, chopped

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

6 Tbsp. soy sauce

1 1/2 C whipping cream

3 Tbsp. fresh lime juice

Lime wedges (optional)

Fresh cilantro sprigs (optional)

Preheat oven to 200 degrees.  Sprinkle one side of tuna with pepper.  Heat 2 Tbsp. oil in large skillet over high heat.  Place tuna steaks, pepper side down, in hot oil and sear approx. 2 minutes.  Turn tuna over and continue cooking to desired doneness, about 2 more minutes for rare.  Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, green onions, cilantro, ginger, and garlic to same skillet and saute' until fragrant, about 30 seconds.  Mix in mushrooms and soy sauce and simmer 30 seconds.  Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes.  Stir in lime juice.  Serve fish over jasmine rice and pour sauce on top.  Garnish with lime wedges and cilantro, and enjoy!

Roasted Tomatoes

Have you ever cooked something and just can't think of the right side dish?  This is a catch-all side dish that works pretty much to compliment any type of main meat dish.  Try it.  Even if you don't love tomatoes, I promise, you will love them cooked like this.  I can't tell you how many times I've given out this recipe because they really are yummy.

Ingredients:

Tomatoes (whichever kind you like), trimmed and sliced in half   

Salt

Pepper

Heat oven to 375 degrees.  Place tomatoes, cut-side up, in a baking dish.  Sprinkle with salt and pepper.  Cook for 40-50 minutes.  Remove tomatoes from oven and enjoy the tender juicy love!

Beef Stew

So, here is my first crock pot recipe that I will post.  Yes, that's right.  I, like any other self-respecting American housewife, cook with a crock pot.  My husband even bought me an All Clad giant crock pot for our anniversary and I loved it!  It got a bigger reaction than even the diamond necklace or Le Perla lingerie (although, those were nice too).  What can I say?  Cooking gets me excited.  Anyway, back to dinner.

I like to think of this recipe as Sunday dinner in a bowl.  It's a spin on the classic pot roast, potatoes, carrots meal we all grew up with.  It's quick prep time makes it even better, though.  I combined an old recipe of my mom's with a few twists I threw in so, hopefully, you will find it a delicious alternative to the Sunday classic.

Ingredients:

2.5 lbs. beef (cut for stew)

2 cups baby carrots

6-8 red potatoes, quartered

15 cioppino onions (may also use boiler onions)

3 garlic cloves, minced

2 cans diced tomatoes with juice

2.5 cups low-sodium chicken broth

several sprigs of thyme

1 bay leaf

salt & pepper

olive oil and flour (for browning meat)

In a medium saucepan, bring water to a boil and boil the onions for two minutes.  Drain the onions, and remove the skins by chopping the end off the onion and pinching the inner onion out into the crock pot.  Next, in a large skillet, heat oil over medium-high heat.  Salt and pepper meat and lightly dust with flour.  Place meat into skillet and quickly brown the edges, promptly removing the meat and placing into crock pot.  Add remaining ingredients to the pot and stir together.  Cook on low for 8 hours or high for 4 hours.  Serve with homemade biscuits.  Serves 5-6.

Lemon Fusilli with Arugula

i chose this for my first recipe because everyone loves it.  unfortunately, i can't take credit because it's not my recipe.  i got this from ina garten, a.k.a. barefoot contessa, and it's amazing.  she's amazing!  the only modification i make to this already perfect dish is adding some grilled chicken.  i like the protein, and it feels more like a main course rather than a side salad.  anyway, hope you enjoy it as much as i do.

Ingredients:

1 Tbsp. olive oil

1 Tbsp. minced garlic (about 2 cloves)

2 C. heavy cream

3 lemons

salt and pepper

1 lb. dried fusilli pasta

1/4 lb. baby arugula (or less - i prefer less)

1/2 C. freshly grated parmesan cheese

1 pint grape or cherry tomatoes, halved

1 1//2 lbs. chicken, grilled and chopped (optional)

Heat olive oil in medium saucepan over medium heat.  Add garlic, and cook for 60 seconds, then add cream, zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp pepper.  Bring to a boil, then lower heat and simmer for 15-20 minutes until sauce starts to thicken.

Bring a large pot of salt water to a boil.  Add pasta, and cook al-dente according to directions on package, about 12 minutes, stirring occasionally.  Drain the pasta and return to pot.  Immediately add cream mixture and cook over medium-low heat for 3 minutes until most of the cream is absorbed by the pasta.  Pour pasta into a large bowl and add arugula, parmesan, tomatoes, and chicken.  Cut the last lemon in half lengthwise, slice into 3/4 inch thick slices and add a few to the pasta.  Toss well and season to taste.

Serves 6

eat your hearts out!

so here it is.  your answer to that burning question that we have all asked.  that question that stems from an aching deep within the abyss of your gut.  the question that needs to be answered immediately, or else there is no telling what monsters will be unleashed. that question that dates back to the beginning of time ....

what's for dinner?

i have created this blog in an effort to answer that question for all who have no answer.  this blog will be devoted solely to posting tried and true recipes sure to please the palate and fill the stomach.  hopefully, you will be inspired to submit some of your own recipes, thus spreading the love.

bon apetit!