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By mlb, on January 16th, 2012%
While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).
Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!
But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can . . . → Read More: Mediterranean Tuna Melt
By mlb, on December 26th, 2011%
I hope everyone had a lovely Christmas, if that is the holiday you celebrate this time of year. If not, happy Hanukkah, Kwanzaa, Solstice, Festivus, what have you. Maybe you just like to sit around in December eating a lot of appetizers and cookies for no real holiday-affiliated reason. If so, hope you had a nice time doing that!
This was our dinner on December 26th, a day known far and wide for its sensible eating. Because of this, I chose to bake the shrimp toasts in the oven (originally, they were deep fried). This is actually a very nice change from the creamy-cheesey-red-meat-dips-crackers type of eating a person might tend to do around this time of year. This soup is light and full of spinach and mushrooms. It’s also vinegary and a little spicy.
Sure, the shrimp toast isn’t entirely necessarily, but it’s . . . → Read More: Thai Hot & Sour Soup with Shrimp Toast
By mlb, on October 13th, 2011%
Time for another French Fridays with Dorie? Yep, it sure is! This week: Buckwheat Blini with Smoked Salmon but even though I work at a place that uh, actually mills flours and I have access to all kinds of flours I don’t even know what to do with, I didn’t manage to get some buckwheat flour in time before I needed it for this recipe. Doh!
I had to use regular whole wheat flour for the buckwheat flour. Even so, these were really delicious!
Notes:
1. I let my batter sit in the fridge overnight, it got all bubbly.
2. I used a scalloped biscuit cutter to give the blini pretty edges. Plus, this way I also got to snack on the trimmings while waiting for jwa to get home!
3. I didn’t have dill on hand, so I garnished each with a cilantro leaf and also . . . → Read More: FFwD: Just Wheat Blini with Smoked Salmon
By mlb, on October 2nd, 2011%
Recently, a coworker (thanks, Kevin!) gave jwa a cooler full of cleaned crab from a crabbing expedition in Tillamook. He then sent me an email during the day warning me of the impending crab that he would be bringing home, which gave me a little bit of notice to come up with something tasty to do with it. This is what I found and yes, it was quite tasty. I really liked the mango sauce. In fact, I have some leftover that I have to figure out what to do with. I don’t think it will be a problem.
After pulling all the crabmeat off, we ended up with a half a pound. I halved the original recipe, which gave us two crabcakes each — perfect. If you want more than 4 crab cakes, double what I have written below and that will . . . → Read More: When Life Gives You Crab, Make Crab Cakes
By mlb, on August 15th, 2011%
This is a delicious Summer meal in that it is relatively quick and can be served room temperature (or even chilled). We had it recently and there was not a leftover to be had. It was originally a shrimp & salsa-type recipe but I turned the salsa into a salad by adding quinoa, beans, and feta cheese. It was great with some hot sauce on the side and a bottle of cold Sauvignon Blanc.
Okay, I think that’s all I got. I haven’t gotten too much sleep the last two nights and it appears that’s my limit. Bedtime at 8pm? For me, ‘fraid so.
Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad
Adapted from a recipe in Steven Raichlen’s Indoor! Grilling
1lb large shrimp, peeled and de-veined
1 tbsp chile powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher or Sea Salt
Freshly ground black pepper
2 Tbsp olive . . . → Read More: Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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