Seared Ahi Tuna with Asparagus and Tomato Over Ginger Wild Rice

On a recent trip to Co-op I decided to venture down the frozen food aisle. I was really excited to discover a shelf of frozen meats and seafood. When the deli items aren't purchased, and the sell by date nears, they freeze the meat and fish, and only charge 50% for them! The only hitch is, once you defrost, there's no going back- you have to use it the next day. I promptly bought 2lbs of pet-quality ground turkey and lamb for Scout and Luke (1.89 for 2 lbs!), and a huge Tuna steak for us. Tonight, we feasted. Scout and Luke loved this new discovery, and so did I. Unfortunately Chris was stuck at the lab :( but he'll get some nice left-overs (I had to cook it, since it defrosted last night). This was a super delicious and easy meal:

Seared Ahi Tuna Steak with freshly harvested Organic Asparagus and Cherry Tomatoes,

served over Organic, Long-Grain Brown and Wild Rice

Ingredients

large tuna steak

1/2 lemon

salt and pepper

1 cup rice

2 cups broth

3 teaspoons ground Ginger

2 cloves garlic, minced

1lb asparagus

several handfuls of cherry tomatoes, halved

butter

Step 1: Use lemon juice, salt, and pepper to season tuna steak liberally on both sides. Set aside.

Step 2: Heat a tablespoon of olive oil in a saucepan over medium heat, brown the rice and garlic for a moment, then add broth and ginger. Bring to a boil, and then reduce heat to medium-low. Cook rice until just done, and liquid is absorbed.

Step 3: When the rice has about 10 minutes left to cook, start this step. In a large sauté pan, heat 2 tablespoons olive oil over medium-low heat. When warmed, add seasoned Tuna Steak. Cook for a few minutes on that side, to desired doneness (like a steak). Nice to leave a little rare/soft in the center.

Step 4: 30 seconds before turning steak to cook the other side, add cherry tomatoes and trimmed asparagus.

Step 5: Flip steak, and cook second side. Add 3 tablespoons butter, sliced into small pats, all around vegetables and fish. Serve vegetables and fish over wild rice. Drizzle with pan sauce.

Autumn Dinner: Umbrian Lentil Stew, Salmon, & a Raspberry Salad (recipe)

Since returning from Vietnam, where the cuisine contains very little wheat and dairy, I have been trying to expand beyond my typical go-to dinners (some variety of pasta, with a side of bread) and have tried to think more consciously about the types of carbohydrates and side dishes in the meals I make. Don't get me wrong, I still love my homemade spaghetti and warm, rustic bread, but I want every part of the meal to be a conscious choice. This week I assigned myself a project. I decided to strive for maximum variety, and make sure the protein, carb, and veggies in each meal were unique, so that every single dinner this week was completely different. We had Israeli Cous Cous with fennel sausage and spinach in tomato sauce one night, a huge chef salad with various nuts, olives, hard boiled eggs, and blue cheese was another evening's dinner, and I followed that up with some long grain wild rice with lemon pepper cod and Greek salad. (Ok, ok, so the salads are a little repetitive- but organic greens have been on sale, and I've been using a different variety of lettuce or greens each night, and also a different dressing and additional fixings with each meal).

For tonight's dinner I bought some fresh, wild Sockeye Salmon from our market, and decide to try making lentils to serve along side. I bought a half-kilo (a little over one pound) of Umbrian Lentils- a tiny, multi-colored variety known for being smooth and light texture and flavor. They are grown organically in a traditional crop rotation schedule in the hills of Northern Italy. Aside from the unique yellow lentils in Ethiopian food, my last encounter with lentils was during my early childhood, and I really hated them. I remember the texture being mushy and terrible. This recipe was a nice surprise for me. Chris and I both enjoyed them, especially as a compliment to the salmon, and I will definitely try a variety of this dish again.

Lentil Stew

Ingredients

olive oil
1/4 C (1-2 slices) organic turkey bacon, diced
1 onion, diced
1 celery stalk, diced
1 carrot, diced
4 cloves garlic, minced
2 large sprigs rosemary, finely chopped
all leaves from 3-4 large sprigs thyme
1 teaspoon red pepper flakes
1 tomato, chopped
salt and pepper
1/2 lb lentils
2-3 C chicken stock
salt and pepper

Step 1: Heat olive oil in a medium sized saucepan. Add diced turkey bacon.
(Traditionally this type of dish would call for pancetta. I don't eat pork, so I substitute turkey bacon. It is actually pretty darn close in flavor to real bacon. It is leaner and cooks to be crispier, which I like, and it is available in an organic, no nitrate added variety.) As the meat begins to brown, add diced vegetables (except tomato) and herbs. Cook for about 4-5 minutes, until very fragrant and vegetables are just starting to cook and soften.

Step 2: Add in tomato, cook for one minute more.

Step 3: Add in lentils, and stock. Simmer for 20-30 minutes, until lentils are cooked and just a bit soft, but still retain some bite. As lentil cook, you may need to add a little more stock. There should be a bit more liquid than lentils.

Step 4: Plate a large scoop of lentil stew, pair with salmon and salad.

Notes/ Varieties:
If serving as a whole meal, consider adding some extra turkey bacon and some mushrooms to round out the meal. Vegetarian version- Substitute mushrooms for bacon. Add extra tomato and vegetables. A similar, traditional Unbrian lentil dish is served with fried eggs on top.

Salmon

Ingredients
1 lb fillet of fresh salmon
lemon (juice)
salt
lemon pepper
2 Tablespoons butter
3 medium tomatoes, chopped

Step 1: Preheat oven to 375 degrees. Line a baking dish with foil (I love recycled aluminum foil!), and place fish in dish with skin side down.

Step 2: Squeeze the juice from half of a lemon over the fish, then season with salt and lemon pepper. Chop 2 Tablespoons butter into small pats, and place them all over the top of the salmon fillet. Cover and surround fish with chopped tomatoes.

Step 3: Cook for 10-20 minutes (depending on thickness of fish), watch closely to make sure fish does not over cook.

Step 4: Plate alongside lentils and salad, serve and enjoy!

Salad

Ingredients

1 part organic raspberries
2 parts fresh seasonal greens (spinache, arugala, dandylion, butter lettuce, etc)
a light drizzle of balsamic vinagrette

Step 1: Combine ingredients in a bowl, toss together. Serve alongside lentils and salmon.

Vietnam

We arrived back from Vietnam at the end of August- it was an amazing journey. Truly life altering. Since a picture is worth at least a thousand words, if you're interested in the details you can check out our little photo album with explanations in the captions, for a brief synopsis of our adventure. Thanks to everyone for their support! We were able to help so many people, and bring clean water, toys, school supplies, and friendship to so many children!

http://www.facebook.com/album.php?aid=2629442&id=10701959&l=582f44916e

Good Morning Sunshine! Muffins (recipe)

Now that our chickens are finally getting the hang of things, I'm trying my hardest to use up the 4+ eggs we're getting each day. We also have some big crab apples up in the tree, and I wanted to put some of those into a recipe as well. This is how I used today's batch. Fresh fruit + Fresh Eggs = Good Morning Sunshine! Muffins (makes 12 large muffins- 219 calories/3g protein each)

Ingredients

2 eggs
1/2 C olive oil
1 C brown sugar
1/2 teaspoon pure vanilla extract
a splash of fresh lemon juice
Fresh Fruit (2 C shredded sour apples + 1/2 teaspoon cinnamon, or 1 1/2 C fresh berries)
2 C unbleached flour
1 teaspoon baking powder
1.2 teaspoon salt



Step 1: Preheat oven to 350 degrees. In a medium sized bowl, stir together eggs, olive oil, brown sugar, vanilla, and lemon juice. When combined, add fruit, and stir until evenly mixed.
Step 2: In a small bowl stir together dry ingredients (flour, baking powder, salt). Fold dry ingredients into wet until just evenly mixed. Do not over stir.
Step 3: Use a large spoon to plop the batter into the cups of a muffin tin. Bake for about 20 - 25 minutes total, until still very moist- not browned- and a knife inserted into center comes out clean. Pull out at about 15 minutes before done, and add a dab of butter and sprinkle of brown sugar to the top of each muffin.

Enjoy warm. I made a batch of each type. 3 large apples from our tree produced about 2 cups of grated apple. The apple muffins were sweet and tasty- really nice to eat warm. The berry muffins are a little tart- not too sweet, and get a little bit more fluffy. Next time, I'm going to try pumpkin/pine nut muffins. Good Morning Sunshine!

Berry Muffins next to Apple Muffins