Tuna Salad with a crunch (amazing)

It's amazing that so many people are intimidated by cooking.  Once you understand the basic fundamentals there is no reason that you can't make the perfect meal for you.  My husband is the creative one in our house when it comes to creating new recipes.  The fundamentals that I learned in culinary school help make his vision happen.  We are a great team!

Since I lack in the creative department, I like to put my spin on recipes that I see on Food Network, in Bon Appetit or on one of my favorite food blogs.  This allows me the opportunity to create a dish that is perfect for me but I don't have to spend hours testing recipes that may or may not work.  If a recipe says to use a certain type of fish and you don't like that fish there is no reason you can't change it up a bit.  The cooking temperature and time might change but other then that it's as easy as a little swap out.  If you love a certain herb or spice...try it out.  If it's not perfect then the next time you make the dish try something else.

Today's recipe was inspired by one of my favorite blogs The Kitchn.  I had a lot of cabbage left over from my Shrimp Tacos so I went on a search for more cabbage recipes.  This recipe looked simple and packed with flavor.  The other thing I like about this recipe is there is a touch of mayonnaise but the majority of the wet ingredients comes from non fat plain yogurt.  As always, I put a little spin on it to create a specific flavor and decided to serve it as an Hors D'Oeuvres so I toasted some bread and cut into smaller pieces and then topped with the tuna cabbage salad.

The recipe below is based on a 2 servings but my pictures are for triple the recipe.  The Tuna-Cabbage Salad turned out better then I could have imagined.  It is crisp, fresh and packed with flavor.

Tuna-Cabbage Salad
2 servings

One 5-ounce can tuna, drained
2 cups finely chopped cabbage
1/4 cup finely chopped parsley
1 tablespoon mayonnaise
3 tablespoons plain non fat yogurt
Salt and freshly ground black pepper

4 slices of Italian Bread (use your favorite)
Olive oil to drizzle
Dried oregano
salt and pepper

Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days.

Lay bread slices on baking sheet and drizzle with olive oil and sprinkle with dried oregano and a touch of salt and pepper.  Broil in oven on high until desired darkness (I broiled mine for approximately 2 minutes - do not walk away from the oven).  

For appetizer cut each piece in thirds and top with tuna salad.  For meal either make an open faced sandwich or use two slices of bread.

Enjoy!

Ingredients (ignore the thyme - I ended up using fresh parsley) 

Finely chop cabbage

Tuna, Cabbage and Parsley 

Mayonnaise and Sour Cream added to the mix 

Mix and add salt and pepper to taste

Slices of Italian Bread

Drizzle with Olive Oil and sprinkle with salt, pepper and oregano 

Broil on high until desired doneness (this bread was broiled for approximately 2 minutes)

Finished product and BOY OH BOY is it delicious and healthy!

Shrimp Tacos with Cabbage, Avocado, Feta and Chipotle Jalapeno Yogurt Sauce

It's all I could do today to not think about leeks.  Did you know that when they are cooked they take on a creamy consistency?  Me...no clue.  As you will soon discover, my love for cheese runs deep but there was something about those braised leeks that did the trick.  Below are a few more leek recipes that I found online that I hope to try out soon.  Let me know if you have any favorites that you would like me to post and put my spin to create a simple recipe.

Pan Seared Salmon with Creamy Leeks

Leek and Swiss Chard Tart 

Baked Eggs with Leeks

This afternoon, I looked at my seasonal list and cabbage caught my eye.  I spent three years in Southern California so my first thought was to do some type of taco.  SoCal makes the most amazing fish tacos so with some shrimp in the freezer my menu planned itself.  Like leeks, I have very light experience with cabbage and in a way I took the easy way out with this recipe.  Perhaps I will try my hand at Corned Beef and Cabbage later in the week with the left over cabbage...more ideas to come later I am sure.

My husband and I created this recipe as we went and he ended up making the most AMAZING yogurt sauce.  We have done many versions and it adds a fresh flavor to any dish.  We used Greek yogurt but you could also use plain regular yogurt.  My only recommendation is that is is plain.

Shrimp Tacos with Cabbage, Avocado, Feta and Chipotle Jalapeno Yogurt Sauce

Serves 2

1/2 Pound of Shrimp (peeled and deveined)

1 Tablespoon of Olive Oil

1 Garlic Clove (chopped)

1/4 Cup of White Wine

Salt and Pepper to Taste

6 Ounce container of Plain Greek Yogurt (or regular)

1 Jalapeno (remove as many of the seeds as you would like, we did half - seeds are where the heat is)

1/4 Teaspoon of Chipotle Chili Powder

4 Flour Tortillas (whole foods makes really tasty fresh tortillas)

1 Cup of Shredded Green Cabbage

1 Avocado (sliced)

1/2 Cup of Feta (crumbled)

Heat olive oil in a small saute pan.  Add garlic and cook for one minute.  Add shrimp and flip after two minutes when they turn a light shade of pink.  Add wine and a pinch of salt and pepper.  Once shrimp is cooked through remove from heat.

In a food processor combine yogurt, jalapeno (cut off stalk and remove seeds) and chipotle chili powder.  Blend until smooth.  Season to taste with salt and pepper.  You can also use a blender or mix in bowl if you dice the jalapeno fine.

Shred cabbage and slice avocado.  Cover tortillas with a damp paper towel and heat for 20 seconds in the microwave to soften.  Place shrimp, cabbage, avocado, feta and yogurt dressing on tortilla.   

This recipe should take you less than 30 minutes from start to finish.  

Saute Shrimp in olive oil and garlic 

Flip when light pink and add wine (take off heat when cooked through) 

Halve Jalapeno and remove seeds (if desired) 

Combine yogurt, jalapeno and chipotle chili powder in food processor 

Shred cabbage 

Slice avocado 

My little helper

Delicious!!!

Pappardelle with Slow-Braised Leeks and Pangrattato

My first encounter with a leek was not a good one.  I was working in a restaurant during culinary school and asked by the Executive Chef to make Potato Leek Soup.  It didn't turn out so well.  Unfortunately, I was not aware that you were supposed to remove the green leaves which turned my soup bright green.  The flavor was "ok" but the color was so far off that it was all dumped.

Today is my second attempt since that day almost 8 years ago.  My husband and I bought a Jamie Oliver cookbook a few months ago which I completely forgot about.  I dusted it off and found an amazing recipe that called for Braised Leeks.  I have modified the recipe ever so slightly to create a simple version that can be made in under an hour.  The flavor was bold and vibrant and the dish was overall very healthy.

Leeks seem to be a forgotten vegetable but full of flavor and potential.  It is apart of the allium family which also includes onions and garlic (my favorite).  Leeks have a mild onion flavor and are typically used to add flavor to stocks.  My recipe today uses the leek as a whole (except the leaves) and added to pasta.

Pappardelle with Slow-Braised Leeks and Pangrattato
Serves 6

5 Leeks (remove route and dark green leaves, washed)
2 Tablespoons of Olive Oil
2 Tablespoons Butter
3 Garlic Gloves (peeled and diced)
3 Sprigs of Thyme (pick leaves off stem)
1 Cup of White Wine
2 Cups of Low Sodium Chicken Stock
1/3 Pound of Proscuitto
1 Pound of Fresh Papperdelle Pasta (choice of flavor - I chose whole wheat)
1/2 Cup of Grated Parmesan Cheese
Salt and Pepper to Taste

Pangrattato:
10 Baby Bello Mushrooms
3/4 Cups of Panko Bread Crumbs
3/4 Cups of Olive Oil
2 Garlic Cloves (smashed not diced)
1 Sprig of Rosemary

Halve leeks lengthwise and cut in 1/2 inch slices.  Heat a wide saucepan on medium heat and add olive oil and 1 tablespoon of butter.  Saute garlic and thyme for 2 minutes add leeks.  Saute for two more minutes.  Add white wine and chicken stock.  Cover leeks with single layer of proscuitto.  Cover and cook on medium low for 25 minutes.  Once the leeks are tender remove from heat.  Remove proscuitto from pan, slice and stir back into the leeks.  Season with salt and pepper to taste.

Meanwhile in a mini food processor combine mushrooms and bread crumbs for pangrattato.  Set aside.  In a saute pan on medium high heat add olive oil, garlic and rosemary.  Once oil ripples add mushroom bread crumb mix and lightly fry.  Drain on paper towels and discard garlic and rosemary.

Boil water and add fresh pasta.  Cook for 3 minutes until al dente (note: fresh pasta cooks in half the time as dried pasta).  Save at least a cup of pasta water and set aside.  Transfer cooked pasta into leek mixture, add remaining 1 tablespoon of butter, parmesan cheese, pasta water (if needed) and toss.  Top with mushroom and bread crumb mixture and another sprinkle of parmesan cheese (yum)!

Leeks at Whole Foods

Ingredients ready to go

Leeks in their whole form

Cleaned and halved lengthwise

Cut in half inch slices

Saute in olive oil with garlic and thyme

Add white wine and chicken broth

Bon Appetit! 

Our first course: Arugula Salad and Parmesan with Lemon Olive Oil Vinaigrette

Here is a link to the actual Jamie Oliver recipe 

***My hope is that pictures will get better once I learn how to work my new fancy camera.  My Iphone will take full credit for these pictures.

March: Seasonal Fruits and Vegetables

March can sometimes be an unpredictable month.  Is it winter or spring?  It has been a mild winter and spring is definitely in the air.  The birds are chirping, flowers are blooming and we have had our fair share of 60+ degree days.  

My posts this month will feature recipes and fun information about each of the seasonal fruits and vegetables listed below.

Artichokes, Arugula, Asparagus, Avocados
Beets, Broccoli, Brussels sprouts
Cabbage, Carrots, Cauliflower, Chives, Collards
Endive
Garlic, Grapefruit, Guavas
Kumquats
Leeks, Lemons, Limes
Mandarins, Mint
Onions, Oranges
Parsley, Parsnips, Potatoes
Radishes, Rhubarb, Rutabaga
Strawberries
Tangerines, Turnips
Spinach
Walnuts

Brussel Sprouts

List is courtesy of Women's Day Online - http://www.womansday.com/food-recipes/cooking-tips-shortcuts/seasonal-foods-march-103929?click=main_sr