Crusted Ahi Tuna with Aioli and Cous Cous

Ingredients:

Crust:

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided

Aioli:

• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh chives
• 2 garlic cloves, minced

Cous Cous

• 1/4 cup extra-virgin olive oil, divided
• 1/2 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 garlic cloves, minced
• 1 teaspoons chopped fresh thyme
• 1 1/8 cups water
• 1/4 pound sugar snap peas
• 1 cups couscous
• 1 tablespoons chopped fresh dill (i skipped this, couldn't find, didn't miss it)
  

Tuna:

• 1 pound ahi tuna steaks (about 1 1/4 inches thick)

Preparation:

Crust:
Toast crust ingredients minus the salt over medium heat until fragrant. Grind spices and mix in 1 teaspoon salt.

Aioli:

Whisk mayonnaise, lemon juice, chives, and half of the garlic in small bowl. Refrigerate.

Cous Cous:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat, add carrots and onion and sauté until onions are soft. Add thyme and remaining garlic and sauté 1 minute. Add water and salt; bring to boil. Add sugar snap peas and cook about 1 minute. Take out the peas and immediately add couscous to the skillet. Stir to combine, cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork.

Tuna:

Spray tuna with Pam and sprinkle with spice mixture. Grill tuna on bbq or pan until seared outside and rare in center, about 4 minutes per side. cut into 1/2-inch-thick slices.

Serve over cous cous with the snap peas and drizzle with aioli.

Matzo Brittle

From Martha Stewart Everyday Food Magazine (June, 09)

Ingredients:

1/2 cup light brown sugar
1/2 c unsalted butter
2 tbs water
2 cups unsalted matzo crackers, broken up
1/2 cup sliced almonds
2 cups semi-sweet choc chips

Preparation:

Preheat oven to 350 degrees. Bring butter, sugar and water to a boil, stirring continuously. Combine crackers and almonds. Quickly toss the crackers and nuts with the syrup, and layer thickly on a baking sheet lined with parchment paper.

Sprinkle chocolate chips on top of brittle and bake for 25 minutes. Smear the chocolate once out of the oven and allow to cool. Refrigerate brittle til hard and break into pieces.

Shrimp Scampi

Ingredients:

1 shallot
2 or 3 cloves garlic, minced
1 lb shrimp, peeled and deveined
Olive oil
2 tbs butter
White wine
Cherry tomatoes
Parsley, chopped
Lemon
S+P

Preparation:

Saute garlic and shallot in oil and butter until transluscent. Deglaze with white wine. Add shrimp salt and pepper; cook til opaque. Toss in tomatoes and parsley and heat until tomatoes are soft. Squeeze of lemon, serve over rice or pasta.

Tuna casserole and Artichoke dip

Tuna Caserole
From foodnetwork.com

Ingredients

1 small onion, chopped
4 cloves garlic, minced
2 tbs olive oil
1/2 c dry white wine
1 small carton heavy cream
1 tsp salt
1 can chunk light tuna in oil or water, drained
1/2 bag frozen peas
1/2 c basil, chopped
pasta of your choice
1/2 c parmesan cheese

Prep:

Cook your pasta according the package directions.

Sautee onion and garlic in olive oil until translucent. Add white wine and let it reduce for one minute stirring occassionally. Add heavy cream and salt and let reduce by another minute. Add drained tuna and stir. Add tuna mix to the cooked and drained pasta with the peas, basil, and cheese.


Artichoke Dip:

Ingredients:

1 bag frozen spinach
1 can of artichoke hearts, rough chopped
1/2 c. fat free sour cream
1/2 c. fat free mayonnaise
3 oz. cream cheese
1/3 c. shredded mozzarella
1/4 - 1/2 c. fresh parmesan cheese

Prep:

Preheat oven to 375.

Cook spinach according to directions.  In the meantime, you can mix the remaining ingredients in a big bowl. add spinach. Spoon mixture into a greased casserole dish and bake until the top is crusty.

Recipe from mommy, what's for dinner on blogspot

Whole Wheat Pizza

Ingredients:

2 c. whole wheat flour
1 pkg. or 1 tbsp. active dry yeast
3/4 tsp. salt
1 c. warm water
1 tbsp. olive oil
1 tsp. honey
Pizza sauce
Leftover ingredients

Preparation:

Mix together flour, yeast, and salt then add water oil and honey. Cover with warm towel and let rise for ten minutes. Punch down and knead til smooth. flatten half of the dough into the bottom of a greased (oil or cooking spray) 9" pan then layer with sauce and all the leftovers but not limited to goat cheese, grated fontina, salami, marinated veg, tapenade, etc.

Bake at 425 degrees for 20 minutes.

Ginger Tilapia

Ingredients:

• vegetable oil
• soy sauce
• rice vinegar
• sesame oil
• rice
• 1 pound of fish fillets (tilapia, flounder, sole, snapper, something mild works best here)
• fresh gingerroot, shredded, to taste
• carrots, shredded
• scallions, chopped
• snowpeas, sugar snap peas or green beans
• shitake (expensive, worth it, yum) or enoki mushroom, chopped
  

Prep:

1. Heat oven to 350 degrees and cook fish on parchment paper (sprayed with nonstick cooking spray) until opaque, 20 minutes or so.
2. meanwhile, make a "sauce" of your cut up veggies, oil, vinegar and soy sauce in a sauce pan.
3. serve both hot over rice

Chicken Paillard

Ingredients:

serves 4

• 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 4 tablespoons extra-virgin olive oil, plus more for pan
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• Coarse salt and ground pepper
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/4 small red onion, thinly sliced crosswise
• 2 tablespoons chopped fresh basil
• 1 bunch fresh arugula, tough stems removed

prep:

1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
2. In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
3. In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
4. Top chicken with chickpea relish; serve with arugula and lemon wedges.