Tag Archive | easy recipes

Pan-Roasted Tuna with Tarragon Recipe

To begin with, pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside.  Then you can complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. Find how pan-roasting fish steaks make among the most fantastic fish meals.

Probably professional cooks pan roast fish fillets routinely as a way to intensify their flavor, but I discovered the benefits by accident after buying a gorgeously fresh cod filet that turned out to be very thick in one area and quite thin in another.

Ingedients:

  •  2 tuna steaks, about 1- to 1 1/2-inch thick
  • 1 lemon, juiced
  • 1/4 cup chopped tarragon leaves
  • 2 tablespoons chopped Italian parsley leaves
  • 1/2 tablespoon minced garlic
  • salt and freshly ground pepper
  • 1 tablespoon regular olive oil

Directions

Pat dry the tuna steaks with paper towels.  In a bowl, mix lemon juice with tarragon, Italian parsley leaves, and garlic. Add a pinch of salt and a few rounds of ground black pepper. Marinate for 30 minutes.  Heat pan for 1 minute, pour in olive oil, and continue heating pan for 2 more minutes.  Pan-fry tuna steaks for 3 minutes. Then transfer to a plate and serve with strawberry tarragon relish.

To make the relish:

Combine 1 tablespoon balsamic vinegar, 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Add 2 tablespoons chopped fresh tarragon. Toss in 12 to 15 strawberries (quartered). Chill and serve with your steaks.

The Healthy Benefits of Grilling Vegetables

When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.

What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables.  Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.

Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing.  Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.

Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.

Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.

Roasted Zucchini with Pesto

Have you tried pesto?

September is still harvest time. It sounds wonderful and feels so country.  Our local farmers’ market should be as large with as many alternatives of fresh fruits, vegetables and herbs. One best thing about this whole thing is the opportunity to learn making food from scratch, from what is available.

Here’s a recipe suggested by Your Smart Kitchen Blog.

Ingredients

  • 2 Zucchini, chopped into 1 inch chunks
  • 3 Garlic Cloves, minced
  • Extra-virgin Olive Oil
  • 2 tbsp Pesto
  • Oregano
  • Sea Salt
  • Pepper

Directions

Preheat oven to 450°F.
Mix olive oil, pesto, oregano, garlic, sea salt and pepper in a small bowl. Coat each chunk of zucchini with the mixture and spread out on a baking sheet. Roast till browning (about 6 minutes) and then flip the zucchini pieces over and let roast for another 7 or so minutes until then are tender. Serve warm with other delicious sides.

Grilling Tips – Steps When Using Cedar Planks

If you’ve never used cedar planks for grilling before, you will find this a new thing to put on your list. To help you start off nice and sound, a few basic things are what is required, or at least you need to know:

Fish is delicate and absorbs flavors easily when grilled. This is why, any grilled fish recipe comes out “superstar”  in ever occasion. If you’re using hardwood charcoal infused with additional glazes or spices, congratulations! You perfectly know the secret to the most delicious and healthy grilled food.

Now back to the planks. Since many glazes make a fish fillet sticky, it would be difficult to remove from a grill grate. This is why cedar planks under the meat came into the idea. Not only does the cedar add a wonderful flavor to the meat, but it also keeps the fillet in one piece when it’s ready to eat.

  • Buy a food-grade quality cedar plank.
    Soak the cedar planks for at least two hours before grilling. This time of soaking would be enough to keep moist in the planks and prevent them from burning while grilling.
  • When ready for grilling, remove planks from water and set the fish fillet directly onto the wet board, with the skin-side down on the wood.
  • Place the planks with the fish directly onto your hot grill, and cover with your grill lid all through the cooking process.
  • When cooked, simply remove the whole plank-fish unit from the heat and serve. The fish skin will usually stick to the plank, which makes the eating process even easier.

Most people use salmon fillets coated with their favorite dressing for glaze. You can also do the same for a super-flavored “planked salmon”, as my husband fondly calls them.  I suggest that you mix bourbon for your coating then using a pastry brush, spread the glaze over the salmon immediately before putting the salmon on the cedar plank.

I promise you, this simple grilled fish on the planks are really tasty.

Let Your Kids Discover Their Favorite Veggies

Vegetables do not have to be the enemy. While we keep trying how to trick kids to eat vegetables, children seem to have an aversion to vegetables. What’s funny is they will push them around their plate, refuse to eat them, ignore the food and cry. Whether you are trying out vegetable soup recipes or good vegetable grill recipes, children know when you have sneaked healthy vegetables into their meal, and they will probably kick up a fuss.
Try allowing the kids to grill the food themselves, might as well their favorite veggies. Try the following suggestions:
Zucchini or Summer Squash
The vegetables are attractive with a delicate spring flavor and aroma of the squash to fill around when grilled over intense heat. Let them season it and ask them how could these veggies taste when done.
Eggplant
All my kids love grilling whole eggplants then peel them right after. They make it a fun who gets the bigger vegetable on the plate. I allow them to make their own dip which they enjoy along with whatever is served for the main dish.
Potatoes
I’m sure all kids vote for this veggie. Potatoes are amazingly comfortable. Slice the potatoes and let the kids help to partially cook them on a Dutch oven. Do the grilling altogether. With a sprinkle of salt, the potatoes will have almost the texture of French fries by the time they’re done.

Pre-cook some veggies you have in mind like broccoli and carrots, let it cool a little before putting in a food processor. Put a lot of cheese and add the mixture to whatever dish they love. Your children will not even know it is there.

Fun, isn’t it? But if you think all these are impossible, then don’t grill! 🙂

Easy Pulled Pork Recipe from My Favorite Coach

Since I became a subscriber of the Chefwannabee Newsletter, I became an avid fan of new easy recipes in their every issue.  Something that have filled in my list of recipes… now who wouldn’t love that!

This new easy recipe for pulled pork is something to make this pork month’s weekend a little more special, tastier, tangier, more appetizing…..especially if you are not a pork lover.

To be with:

Pulled pork is usually a nice pork shoulder or butt that is smoked for hours at a low temperature. This easy recipe infuses the pork with a pleasant, smoky barbecue flavor and aroma while slow-cooked in a slow cooker or crock pot. Since I typically add just an ample amount of liquid for my sauce so my meat does not swim in a pool of water, my pulled pork usually ends up a little saucy resulting to an incredibly moist, tasty and tender meat that just falls at the touch of a fork.

Here’s the new easy recipe for pulled pork!

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Ingredients

  • 6 lbs. pork shoulder or pork butt, trimmed of any excess fat
  • 1 large onion, sliced finely
  • 1 cup ketchup
  • 1/2 cup tomato paste
  • 2/3 cup of apple cider vinegar, or wine vinegar
  • 1/2 cup of brown sugar
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons mustard
  • 2 teaspoons paprika
  • 3-4 pieces crushed garlic, or 1 teaspoon garlic powder
  • A dash of cayenne pepper
  • 1 teaspoon salt, add more if needed
  • 1 1/2 teaspoon ground black pepper
  • 3/4 cup water

Directions

Scatter onions on the bottom of your slow cooker, or crock pot then put the pork on top so it sits on the onions. Form your barbecue sauce by whisking all remaining ingredients together in a mixing bowl. Add more pepper or salt if necessary. Pour half of the sauce over the pork. Reserve the other half. Cover and cook on Low for 8 hours maximum.

After the long cooking, remove pork from slow cooker or crock pot and transfer to a large bowl. Cut the meat into strips, or shred with a fork then put back into slow cooker. Cook further for about 5 minutes, or until meat has soaked up sauce just enough. This easy recipe for pulled pork can be held on the “warm” setting in the slow cooker, or crock pot for serving. You may serve on soft sandwich rolls, or plain rice topped with extra barbecue sauce, and a side of no-mayo coleslaw for some crunch.

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If you’re really not a pork fan, don’t you think this recipe is  something interesting and worth your crockpot?