Archive

Tag Archives: healthy

seared tuna with kale and mushrooms

October 10, 2013
the main event, the underwear diet
Leave a comment

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
juice of 1 lime, divided
1 inch piece ginger, peeled and grated
1/4 tsp chili pepper powder (or cayenne) or sriracha
2 cloves garlic
1/2 pound fresh tuna steaks
1 small leek, white and light green parts only, thinly sliced
Kosher salt
1 Tbsp olive oil, divided
10 oz cremini mushrooms
2 bunches kale, torn

1. Combine the soy sauce, vinegar, half the lime juice, ginger, and chili pepper powder in a shallow pan.
2. Grate one of the garlic cloves into the pan and whisk together ingredients.
3. Place the tuna steaks into the pan and marinate for 30 minutes to an hour, flipping halfway.
4. Combine the leeks and the remaining lime juice and refrigerate for at least 20 minutes.
5. Preheat oven to 200 degrees F.
6. Remove tuna from marinade and shake off excess, removing any bits of garlic or ginger.
7. Season with salt and pepper on both sides.
8. Heat 2 tsp olive oil in a non-stick pan over high heat until the first whisp of smoke.
9. Add the tuna to the pan and sear for 1 minute on each side. Remove and keep warm in the oven.
10. Heat the remaining 2 tsp olive oil over medium high in a separate pan.
11. Add mushrooms to the pan and cook, stirring occasionally, until golden brown.
12. Mince the remaining clove of garlic and add to the pan. Sauté for about 30 seconds.
13. Add kale to the pan one handful at a time. Season with salt and pepper and cook until wilted.
14. Plate the greens and top with the seared tuna.
15. Garnish with marinated leeks and a dash of chili pepper powder, if desired.

20131010-223356.jpg

red lentil soup

October 9, 2013
the main event, the underwear diet
Leave a comment

3 T olive oil
1 onion, small dice
2 stalks celery, small dice
2 large carrots, peeled and small dice
Kosher salt and black pepper
4 garlic cloves, minced
3 Tbsp tomato paste
1 Tbsp ground cumin
2 tsp chili powder
1/4 tsp cayenne pepper
5 cups low-sodium chicken broth (or substitute with water or vegetable broth for vegan soup)
1 cup red lentils
Garnish options: freshly squeezed lemon juice, chopped cilantro, sliced scallions, Greek yogurt, extra-virgin olive oil, spices (chili powder, cumin, cayenne)…

1. Heat oil in a pot over medium heat and then add onion, celery, and carrots. Season with salt and pepper and saute, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
2. Add garlic and cook for about 1 minute, or until fragrant.
3. Stir in tomato paste, cumin, chili powder, and cayenne pepper and cook for about 2 minutes, stirring often.
4. Pour broth into the pot and stir, scraping the bottom of the pot to loosen any bits.
5. Add the lentils to the pot.
6. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes, or until the lentils are cooked through.
7. Adjust seasoning to taste and serve with garnish options of your choice, depending on taste and whether you are making the soup vegan.

Serve with whole wheat naan or pita bread and you’ll feed 3 hungry or 4 normal(ish) people.

red lentil soup

The best part about this recipe? It gets even better as it sits. Make plenty so that you have leftovers throughout the week.

charred corn and zucchini

September 15, 2013
somethin' on the side, the underwear diet
Leave a comment

Couldn’t be simpler or more delicious. A perfect side dish for al fresco dining, especially when paired with grilled skirt steak with chimichurri.

3 ears of corn, shucked and silks removed
2 zucchini, cut in half lengthwise, and then crosswise to make little half moons
2 Tbsp olive oil
1/4 cup cilantro, rough chop
kosher salt and black pepper, to taste

1. Place the corn directly on the grill and cook, turning occasionally, until charred, about 10 minutes.
2. Heat 2 tsp of the olive oil in a pan over high heat. Add the zucchini and sautee until tender, about 5 minutes.
3. Once the corn are cool enough to handle, remove the kernels from the cob.
4. Combine the corn kernels with the zucchini and toss with the remaining olive oil.
5. Stir in cilantro and season with salt and pepper, to taste.

IMG_5423

chimichurri

September 11, 2013
condiments
1 Comment

A very very loose recipe, which should be adapted to your taste.

2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste

1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.

IMG_5429

Serve atop grilled skirt steak and you will be happy happy happy.

green bean, summer squash and red quinoa

September 8, 2013
somethin' on the side
2 Comments

Okay so, the wings aren’t healthy. BUT, it was the night of the Fantasy Football Draft, so the boys obviously deserved to treat themselves, what with all the strategy and mouse-clicks.

1/2 cup red quinoa, rinsed
kosher salt and black pepper
3/4 pound green beans
1 summer squash, very thinly sliced
1 small bunch mint, rough chop
juice of 1 lemon
1/4 cup extra-virgin olive oil

1. Prepare the quinoa according to the package directions, seasoning the water with a bit of salt and pepper. Cool.
2. In boiling salted water, blanch the green beans for 3-5 minutes, or until crisp tender. Drain and run under cold water. Cut in half on a bias.
3. Combine the quinoa, green beans, squash ribbons, mint, lemon juice and olive oil.
4. Gently toss to combine and adjust seasoning to taste.

IMG_5388