food amongst family and friends

Seared Tuna and Mango Salad May 12, 2015

Filed under: Fish and Seafood,Salads — blisteringlydrunk @ 12:50 pm
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I keep digging into this meal so fast that I've yet to capture a good image

I keep digging into this meal so fast that I’ve yet to capture a good image

Earls used to make a salad that inspired this creation – it is easily one of my favorite meals.

Start with cooked sushi rice. For 3 of us I typically cook 1 cup (dry) rice and let cool. You can toss a bit of rice wine vinegar in this too.
Next top with a mixture of a crispy lettuce (e.g. romaine) and a spring mix.
Then I add a series of veggies that I cut into matchsticks: carrots, cucumber, yellow and red peppers, green onion, avocado.
Next goes mango. I find the mango is key to deliciousness.
Put some nori (toasted seaweed) in there. I like it just on the side around the salad.
Finally, top with your seared tuna. Buy a good, sushi grade steak and sear it in a really hot pan with sesame oil until it just begins to creep white up the side – about 2 min on first side and a min on the other. Thinly slice and top with a few toasted sesame seeds (you can toast this in the pan you did the fish in while the tuna cools a bit).
Finish it off with a White Miso Vinaigrette.

White Miso Vinaigrette

2/3 c orange juice
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons white miso
4 tablespoons vegetable oil
3 tablespoons toasted sesame oil
salt to taste.

Enjoy! Ren


MIso Vegetable Soup with Barley January 14, 2013

Filed under: Mains,Quick and easy,Slow Cooker,Soups — blisteringlydrunk @ 7:26 pm
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Miso Vegetable Barley Soup

I’m home sick right now with the cold/flu from hell, so a little shot of miso is just what the doctor ordered.  And I tell you, this was easy and super delicious.  And came out of the slow cooker, so I basically just had to sit around for it to do its thing.  I prepped everything yesterday (using my food processor to chop and dice) and threw it all (less the beans, miso and toppings) in the slow cooker this morning.  Prep time was about 15 minutes all together. I got this from Judith Finlayson’s Sensational Slow Cooker Gourmet.  Ahhh, Judith, how I love your recipes…

The stuff

1 t olive oil
4 carrots, peeled and diced
4 stalks celery, diced
2 onions, finely chopped
1 t dried thyme
1/2 t cracked black peppercorns
1 c barley (I used pot barley – yum!)
7 c vegetable or chicken stock (I used a combo)
2 c sliced green beans
1/4 c dark miso
1/2 c finely chopped fresh parsley
smattering of freshly grated Parmesan cheese

And now…

Heat oil in a skillet over medium heat for 30 seconds.  Add carrots, celery and onions; cook until carrots are softened, stirring occasionally – about 7 minutes.  Add thyme and peppercorns and cook for about a minute.  Add barley, tossing to coat.  Add stock and bring to a boil.  Transfer to the slow cooker (or cover and refrigerate for up to two days).

Cover and cook on Low for 8 hours or High for 4, until barley is tender.  Add green beans and miso.  Cover and cook on High until beans are tender – about 15 minutes.  Stir in parsley.

Ladle into bowls and garnish with Parmesan.  We had this with lovely Sourdough from the Farmer’s Market. (For 6 servings, a bowl was 4 Weight Watchers points). Enjoy!  Ren