Caribbean Seared Tuna

Ingredients

4 tuna steaks, about 6 oz each
3 garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin
juice of 2 limes, or juice of 1 orange and 1 lime
black and cayenne pepper to taste
2 Tbsp extra-virgin olive oil, or as needed

Cuban Garlic-citrus Sauce

3-4 Tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
1 cup tangerine juice
1/4 cup lime juice
1/2 tsp ground cumin
salt and black pepper, to taste

Method

  1. To make the sauce, gently heat the olive oil with the sliced garlic until the garlic turns light golden (about 30 seconds), then add the remaining ingredients and remove from the heat.
  2. Let cool to room temperature, and taste for seasoning. This keeps and stays delicious for about three days in the refrigerator.
  3. Combine the tuna with the garlic, salt, cumin, lime juice, black and cayenne pepper. Set aside for about 30 minutes.
  4. Remove fish from the marinade and pat dry.
  5. Brush the fish generously with olive oil, then cook quickly either in a skillet or over a charcoal fire, about a minute or two on each side only.
  6. Serve with the sauce spooned over it when hot.

Makes 4 servings.

Source: Olives

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Stir-fried Tofu with Orange Ginger Sauce

Ingredients

2 packages of extra-firm tofu, cut into 1 inch cubes
2 cups carrots, shredded
2 cups organic mushrooms, sliced
2 cups broccoli, chopped
1 cup spinach
black and white sesame seeds, cashews and green onion to garnish

Sauce

3/4 cup organic orange juice (fortified with calcium)
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp organic corn starch
1 tsp ginger, grated

Method

  1. Mix together sauce ingredients in a small bowl.
  2. Sautee tofu with some oil in a wok until browned slightly (about 10 minutes).
  3. Add carrots, mushrooms, broccoli and stir-fry for 1 to 2 minutes.
  4. Add 3 tbsp water and cook for about 3 minutes.
  5. Add spinach and cook for another 3 minutes or until spinach has wilted.
  6. Add sauce and stir-fry until the sauce thickens.
  7. Add sesame seeds, cashews and green onion. Toss to combine. Remove and serve hot.

Makes 2 to 3 servings.

Source: Vista Magazine

Peanut Butter and Banana Sandwich

Ingredients

1 thin slice of sourdough rye bread
1-1/2 tbsp crunchy peanut butter
1/2 banana, sliced
1 small cube of good-quality dark chocolate (70% cocoa solids)

Method

  1. Lightly toast the bread.
  2. While it’s still hot, spread it with the peanut butter.
  3. Lay on the slices of banana, grate over the chocolate and munch.

Makes 1 serving.

Source: Gizzi Erskine

Ginger-orange Duck Casserole

Ginger-orange Duck Casserole

Ingredients

8 duck legs (legs plus thighs)
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 slices thick-cut bacon
2 medium onions, sliced thick
6 (1/2-inch-thick) slices peeled ginger, cut lengthwise from a 2- to 4-inch piece
1 serrano chile, halved lengthwise
3 medium oranges, quartered
1 cup baby carrot
4 celery stalks, cut into 1/2-inch lengths
2 cups shelled edamame
1/2 cup Grand Marnier or other orange liqueur
1/4 cup soy sauce
2 cups fresh chicken stock or low-sodium canned chicken broth

Method

  1. Preheat the oven to 350°F.
  2. Season the duck legs with salt and pepper.
  3. Heat a large ovenproof casserole over medium heat, add the oil, and swirl to coat the bottom. When the oil is hot, and working in batches if necessary, add the duck legs skin side down. Brown, turning once, about 20 minutes. If the legs haven’t rendered most of their fat, cook a little longer. Transfer the legs to a plate and pour off all the fat (reserve the fat for future use).
  4. Add the bacon, onions, ginger and chile. Season with salt and pepper and saute until the vegetables have softened slightly, about 2 minutes.
  5. Add the oranges, carrots, celery and edamame and deglaze with the Grand Marnier.
  6. Add the soy sauce and stock and adjust the seasoning if necessary.
  7. Return the duck legs to the casserole, cover, and bake in the oven until a paring knife passes easily through the duck, about 2 hours.
  8. Serve from the casserole or transfer to a large shallow bowl and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Curried Egg Pitas

Ingredients

8 eggs, beaten
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1 tbsp canola oil
1/4 cup mango chutney
2 tsp ginger powder
2 tsp mild red curry paste
1/4 tsp black pepper
1/4 cup plain non-fat yogurt
4 small (6-inch) pocket-style whole-wheat pitas, halved
1 cup julienne cucumber
1 cup julienne carrots
4 cups lightly packed baby spinach, divided

Method

  1. Beat eggs. Stir in the green onion and green pepper until well combined.
  2. Heat oil in a large non-stick skillet set over medium heat. Pour egg mixture into pan. Cook, without stirring, for 2 minutes or until eggs are just set.
  3. Cut each pita in half and open the pockets.
  4. Blend mango chutney, ginger powder, curry paste and pepper with yogurt, until well combined.
  5. Inside each halved pita, spread an equal amount of sauce.
  6. Divide the cucumber, carrots, spinach and egg mixture evenly between the pockets. Serve immediately.

Makes 8 servings.

Source: Manitoba Egg Farmers