Tag Archives: Recipe

Greatist Curry Tuna Salad

19 Mar

Curry Tuna Salad

If you’ve been following my Instagram, you’d know I made curry tuna salad for lunch. While I did make it up on my own, I got the inspiration from Greatist’s article 52 Meals in 12 Minutes or Less. I am trying to make healthy and speedy lunches in an effort to eat well and get more fit, particularly because I will be heading home to Miami for Easter. I cannot wait.

Anyway, here’s the skinny on the recipe:

Ingredients:

  • 2 tbsp. Nonfat plain Greek Yogurt [ I used Fage ]
  • 1/4 tbsp curry powder [ I modified to put slightly more curry powder to really enhance the flavor ]
  • 1 can of tuna
  • 1/8 cup red onion (diced)
  • 1/4 cup grapes (halved)
  • 1 tbsp. cilanto (chopped)

Directions:

  1. Combine 2 tbsp. nonfat plain Greek yogurt and ¼ tbsp. curry powder in a small bowl.
  2. Add tuna to the bowl and mix.
  3. Add 1/8 cup red onion (diced), ¼ cup grapes (halved), and 1 tbsp. cilantro (chopped) to the bowl and stir.
  4. Serve atop a large handful mixed greens.

What salad are you really enjoying these days?

Friday Food Fun

28 Feb

Friday Food Fun

All images from their sources linked in below copy.

If you know me, you know I could talk food for daysssss. During the week, you wouldn’t believe how many blogs and articles I bookmark. Each week moving forward, I’d love to share my findings and hope you’ll share yours with me too!

  1. Need to try this dijon and cognac stew recipe
  2. A trend I picked up thanks to The Domestic Rebel. See my re-enactment.
  3. Overheard at South Beach Food & Wine Festival: “Boston’s been sort of a desolate place — it hasn’t been known for the food,’’ Lynch said Friday during an interview at the South Beach Wine and Food Festival. ‘‘But you’d be surprised, even in the recession, it was one of the only cities that continued to grow … Yes, it was tough, but we didn’t stop.’’
  4. Do you remember these 90s dishes?
  5. Bobby Flay’s tips for the perfect burger.
  6. Dominique Ansel, famous for the cronut, talks about staying creative and running a business. P.S. Did you see when I dabbled with the cronut?
What food finds did you come across this week?

Ginger Turkey Lettuce Wraps

23 Feb

Whenever I feel like I want a hearty but healthy meal, I resort to turkey lettuce wraps. The recipe I keep coming back to is from Simply Scratch.

Ginger Turkey Lettuce Wraps

Ingredients:

Sauce:

  • 2 cloves Garlic, minced
  • 2-1/2 tablespoons Fresh Ginger, minced
  • 1/2 cup Extra Light Olive Oil
  • 1/4 cup Rice Vinegar
  • 1/4 cup plus 2 tablespoons Soy Sauce
  • 2 tablespoons Honey
  • 1 teaspoon Sesame Oil
  • A generous pinch of Red Pepper Flakes {I refrain from using as I love the sauce as is, without the kick}

For the Wraps:

  • 2 pounds Ground Turkey
  • 1 container of Sliced Water Chestnuts, diced small {I used half}
  • 1/4 cup grated Carrot
  • 1/3 cup Cashews, roughly chopped {Didn’t include due to a food allergy, but would be delicious otherwise!}
  • 1-2 heads of Romaine Lettuce, ends trimmed
  • Cilantro, roughly chopped {for garnish, optional}

Directions

  1. In a bowl or a good size jar, add in the minced ginger, garlic, rice vinegar, tamari, oil, honey, and sesame oil.
  2. Shake well to combine all ingredients.Sauce for Ginger Turkey Lettuce Wraps
  3. Drizzle a little olive oil in a large pan and heat up over medium. Once hot add in the ground turkey and cook until done.
  4. Add in the carrot, water chestnuts, and cook for 5-8 minutes.
  5. Pour in the jarred sauce and stir. Bring to a bubble, then reduce the heat to medium-low and simmer for 10-15 minutes.Ginger Ground Turkey Lettuce Wraps
  6. Finish off with a couple tablespoons of tamari {more or less to taste} and spoon filling into prepared romaine leaves.
  7. Serve with a little of the chopped cilantro.

Ginger Turkey Lettuce WrapsWhat’s your go to hearty but healthy?

Cronut Recipe

10 Feb

The Cronut

So did my last post get you salivating or what? If you’re interested in trying out how to make the cronut yourself, please find the recipe below!

Traditional Cronuts

Ingredients

  • 3 package active dry yeast
  • 1.5 cup warm water
  • 3 t salt
  • 7.5 T white sugar
  • 1.5 cup milk
  • 6 T butter, melted
  • 1T vanilla
  • 3 large eggs
  • ¾ pie spice
  • 10-12 cups or 3 pound flour
  • 4.5 sticks butter, room temperature

Directions

1. Place yeast and warm water in stand mixer. Stand until creamy and foamy, 5 min. Add salt, sugar, milk, melted butter, vanilla, egg and spice. Whisk. Pour on flour. Switch to dough hook. Mix.

2. Knead in mixer until ball forms and it becomes soft and sticky. It should pull away from bowl. Transfer to floured work surface. Knead a few times, shape into ball. Wrap loosely in plastic and refrigerate for 20 minutes to let gluten relax.

3. Remove from refrig, unwrap, dust with flour.  Divide in thirds. Roll out into 9 x 18 rectangles for each slab. Spread 12 T of butter on right 2/3 of the slab. Fold over left 1/3 onto center. Fold right 1/3 over that, so it is layered, dough, butter, dough, butter, dough. And looks like the front of an envelope.

4. Transfer to sheet pan, cover with wrap and kitchen towl. Refrig 30 minutes until butter is firm. Flour again and place on work surface and pat into 8 x 12 inch rectangles and about ¾ inch thick. Fold into thirds again. Roll back into 8 x 12 inch rectangle, keeping outside as even as possible.  Fold in thirds again (third time) Cover in refrigerator for two hours.

5. Roll dough to 5/8 inch thick, only one at a time. Use 3 inch rings to cut out donut shapes. Use 1 inch circle to cut out holes. Place all on baking sheets over parchment and sprinkle with flour. Let rise one hour until doubled in size. Fry.

Quinoa Chili

7 Feb

You know you’re going to have a great night when you have fabulous company and great food. Last week, I headed over to Shelby’s for some much needed yoga. Candles lit in the background with some Johann Sebastian Bach, we couldn’t have had anything better.

Oh wait, we did. After yoga, Shelby whipped up some quinoa chili for us. It was actually spectacular; she is quite the food guru. Everything she makes, I’m obsessed with. Remember when I went nuts?

Shelby from Tutus and TeaBut, back to the quinoa. Below find Shelby’s recipe for this nom quinoa chili. I swear, this is up on my fridge now as we haven’t seem to hit a break with the frigid winter cold. Chili is ALWAYS a go to. You should try it out too!

Ingredients:
  • 1 yellow onion, finely chopped
  • 2 cloves of minced garlic
  • 1 can of  black beans (drained/rinsed)
  • 1 can of kidney beans (drained/rinsed)
  • 1 cup of frozen/fresh corn
  • 1 red bell pepper finely diced
  • 2 cups of cooked quinoa (1 cup dry)
  • 28oz can/jar of good quality tomato sauce (I used one with garlic and basil from Whole Foods)
  • 2 tablespoons of tomato paste
  • 2 cups of fresh spinach (optional health kick)
  • coarse salt and fresh pepper
  • 1 teaspoon of chili powder
  • 1 teaspoon of dried basil
Directions 
1. Simmer onions and garlic with a tablespoon or two of olive oil and until translucent and fragrant.
  Add bell pepper, and frozen corn. Let simmer for 5 minutes.
2. Add beans, tomato sauce and 1/2 cup of water (or more depending on how thick you want your base to be)
3. Add your quinoa (was cooked with stock instead of water for more flavor), spices, tomato paste and spinach. Stir to combine. Cover and let simmer for 20-30 minutes (the longer the better for flavors to mix and mingle).
4. Serve with your choice of chopped scallions/chives, sliced avocado and your favorite chips – Shelby’s are the semi spicy flaxseed tortilla’s from Trader Jo’s.
Quinoa Chili
What’s your favorite dish to have when friends come over?

Sugar Cookie Covered Oreos

5 Feb

I cannot wait for the BlogHer Food Conference in May in Miami. One fine lady I am excited to meet is Hayley from The Domestic Rebel for many reasons.

  1. She has a killer food blog.
  2. Just from reading her blog, I can tell we’re going to hit it off in Miami.
  3. She was the creator of the following Sugar Cookie Covered Oreos.

Sugar Cookie Covered Oreos
Ingredients

  • 1 pkg refrigerated sugar cookie dough, room temperature (can use homemade, I also used store-bought because it was easy)
  • 12 Oreos
  • Rainbow non-pareils

Directions

1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners for easy removal. Set aside. Meanwhile, in a small bowl, pour some of the rainbow sprinkles.
2. Using your palms, flatten out one square of cookie dough into a flat disk. Place a cookie on top of the dough and sandwich between another flattened disk of dough. Seal the dough edges together around the Oreo to enclose it completely. Roll the stuffed cookie into the rainbow sprinkles and place in the muffin liner.
3. Bake for approx. 15-18 minutes or until the edges are light golden and the center appears set. Allow them to cool completely before removing the liners and eating. Best kept at room temperature, airtight, up to 2 days.

Sugar Cookie Covered Oreos

Sugar Cookie Covered OreosEnjoy. As she says, eat that extra cookie…or six. But really, you will. They’re THAT good.

Crazy Good Nut Butter

2 Feb

Crazy Nut Butter

This girl goes nut for a good nut butter. Shelby over at Tutus and Tea brought me some to try last week and it was just exquisite. The recipe is so simple and fabulous.

Ingredients

  • 1 cup raw almonds
  • 1 cup mixed nuts (roasted almonds, pistachios and cashews were used)
  • Honey, eyeball to taste
  • Cinnamon, eyeball to taste
  • Pinch of coarse salt

Directions

  1. Combine 1 cup of raw almonds with 1 cup of mixed nuts (roasted almonds, pistachios and cashews were used, but your favorites can’t go wrong)
  2. Optional, but delightful to add honey, cinnamon, and a pinch of coarse salt to taste
  3. Blend in a high speed blender (Vitamix) until the nuts heat and mix, releasing their own oils and forming the most delicious nut butter ever.

There are so many good ways to use it. Two of my favorites are in yogurt or banana sandwiches. Also, it really adds to overnight oats!

Nut Butter Uses

What’s your favorite use for nut butter?