Tuesday, March 28, 2023

Seared Ahi Tuna

Seared Ahi Tuna


Bring tuna to room temperature, pat dry, and season on both sides.
I used togarashi seasoning, salt and pepper.

Meanwhile steam your asparagus because the tuna sears quick.
Add avocado oil to bottom of cast iron pan and get pan very hot.
Sear tuna on both sides, remove from pan immediately and serve.
This is one fish you don't want to over cook, keep it rare.

Enjoy !

Monday, March 27, 2023

Creamy Lemony Mussels with Pasta

Creamy Lemony Mussels with Pasta

I sauteed the mushrooms in butter and olive oil.
Next I added some chopped fresh parsley and minced garlic clove.
I added juice from half a lemon and salt and pepper to taste.
Last I added the mussels since they were pre-cooked.
I purchased the frozen pre-cooked mussels at Aldi.
I let the mussels thaw in the refrigerator overnight.

I pre-cooked the GF spaghetti noodles by Jovial.
They take quite a bit of time to cook and are starchy.
I added the noodles and 1/4 cup of cream to the mussels
toss till blended and warm and serve immediately.
Don't overcook or the the mussels may be tough.
Sprinkled a bit of fresh parsley for garnish over the top.

Saturday, March 25, 2023

GF Breadsticks are a Mainstay

 

2 cups of 1:1 gf flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp dried oregano
1/2 tsp dried ground rosemary
1 cup of Greek yogurt
4 tbs olive oil

Preheat oven to 425 F. Measure all dry ingredients into a bowl and mix well with a spoon. Add one cup of Greek yogurt and mix with a spoon till mixture starts to clump. Drizzle a tablespoon of the olive oil at a time, stirring dough mixture with a spoon. Gather dough mixture up with your hands and knead gently to bring it all together into a large ball. Let dough sit while you prepare your parchments lined sheet pan. Flatten dough on a floured surface to about half an inch thick. Cut a strip of the dough and knead in your hand to bring dough together. If dough is too dry, moisten your hands with a dab of olive oil. Dough tends to want to split apart, but coax it along and roll each section of dough into a stick less than an inch thick and press any fissures together gently.

Once the dough cooks it stays together quite nicely. Gather your seed toppings. Brush bread sticks two at a time with a pastry brush with a scant amount of water. Roll each stick in the seeds you've placed in a small flat dish. Handle bread sticks gingerly since they are subject to falling apart at this point. From left to right, I used poppy, caraway, fennel, anise, white sesame, and black sesame seeds. After several tests I determined brushing with water is the best way to get the seeds to adhere to the dough. Bake bread sticks for 15 minutes and immediately place on a drying pan to cool off.

Enjoy !