Green Tea Noodles with Sesame Wasabi Tuna

Ingredients

• 1 sushi grade tuna steak
• 1/2 tbsp each black and white sesame seeds
• 1/2 tbsp sesame oil
• salt to taste
• 1 package cha soba noodles
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tbsp garlic chili paste
• 1 tsp oyster sauce
• 1 tsp wasabi powder

Directions

• 1. Bring a pot of water to a boil. Cook noodles until al dente.
• 2. Season tuna steak with salt. Drizzle with sesame oil. Coat with sesame seeds.
• 3. Combine last four ingredients together to make sauce.
• 4. Preheat pan, add noodles and sauce and sauté about 2 minutes.
• 5. Meanwhile sear tuna for 1 minute on each side in a well heated pan. No need to add oil.
• 6. Plate noodles and serve with tuna.

Soy tuna tacos with lime and spicy avocado cream

Asian meets Mexican in these soy and lime infused tuna tacos.

 

Ingredients

• Tuna
• 1 lb. tuna steak, cubed
• 2 tablespoons soy sauce
• 1 tablespoon extra virgin olive oil
• 1/2 lime, juiced
• pinch of black pepper
• Tacos
• 1/2 red bell pepper, thinly sliced
• 1/2 hot pepper (jalapeno or something similar), thinly sliced
• 1 carrot, peeled into ribbons with vegetable peeler
• 1 green onion, chopped
• 1/2 lime, juiced
• 1 tablespoon extra virgin olive oil
• salt & pepper
• 1/2 avocado
• 2 tablespoons plain greek yogurt
• 1 teaspoon sriracha
• 6 corn tortillas

Instructions

Tuna

1. Combine tuna cubes with other marinade ingredients in a small bowl.
2. Toss to coat and let sit while you prep everything else.

Tacos

1. Combine vegetables with lime juice, olive oil, salt & pepper in a medium bowl and set aside.
2. Heat a skillet over medium heat and cook tuna with marinade for 2 minutes per side, until just cooked through.
3. While tuna cooks, combine avocado, yogurt and sriracha in a separate small bowl and mash together until fully combined.
4. Assemble tortillas and fill with a spoonful of the vegetable mixture, then tuna, then a dollop of avocado cream.

Sweet Potatoes with Honey & Rosemary

Serves 4

2 lbs sweet potatoes, cut into 1-inch chunks
2 tbs olive oil
2 tbs honey
4- 6 sprigs fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper

1. Preheat oven to 400º.

2. Place sweet potatoes in a flat layer on a 9-by-13-inch baking pan or rimmed baking sheet. Place rosemary sprigs on top of sweet potatoes. Drizzle with olive oil and honey. Sprinkle with salt and pepper.

3. Roast, stirring occasionally for 35 to 45 minutes or until sweet potatoes are fork tender. Serve hot.

Brussels Sprouts Sauté

serves 4 as a side

2 tbsp butter
1 small onion
1 tbsp chopped, fresh thyme
600g Brussels sprouts
salt to taste

Wash the Brussels sprouts well. Trim the stem ends and remove any loose or discoloured outer leaves. Stand the Brussels sprouts on their trimmed ends and thinly slice them into 3 or 4 slices.

Peel and slice the onion. In a saucepan, melt the butter over medium heat and add the onion, Brussels sprouts, and thyme. Sauté until the Brussels sprouts turn bright green and start to soften, about 5 minutes. Turn the heat to medium-high and sauté the Brussels sprouts for a minute or so, until some browning starts to occur. Take off the heat and salt to taste.

Oven-Roasted Mushrooms with Butter, Garlic and Parsley

Recipe type: Sides, Mushrooms

Author: Cheryl Bevergae Barnes

Ingredients

• 1 pound fresh mushrooms, cleaned
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons minced parsley

Instructions

1. Preheat the oven to 425 degrees. Toss the mushrooms, garlic, olive oil and balsamic vinegar in a shallow baking pan. Season to taste with some salt and pepper. Scatter the butter evenly over the top and roast until the mushrooms are golden, about 20 minutes.
2. Remove the pan from the oven and sprinkle over the parsley. Serve warm.

Notes

…from the Picture-Perfect kitchen:
Planning: Many people fall into the “don’t ever wash your mushrooms” camp. I usually just wipe or brush mine off but have been known to give them a quick little rinse if they’re really dirty. Up to you. You can put this dish together several hours before and refrigerate. Just pop them into a hot oven about 20 minutes before you’re ready to devour them.
Product Purity: Use whatever variety of mushrooms you like or a combination of your favorites. I used white button mushrooms.
Presentation: Serve with a nice white wine and a loaf of good, crusty bread to sop up all those lovely, buttery juices.

Slow Cooker Pot Roast

Yields about 4 servings

Ingredients:
2 1/2 lbs chuck roast
1 1/4 cups beef broth
1 Tbsp + 1 tsp Worcestershire sauce
1 3/4 tsp dried Italian seasoning
2 tsp onion powder
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
4 medium Russet potatoes, scrubbed and rinsed then diced into chunks about 3/4" - 1"
12 oz. baby carrots

Directions:
Place chuck roast in a slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours. 
Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.

Recipe Source: Cooking Classy

Braided Cinnamon Wreath

Dough

•   2 cups flour
• 1/2 tsp salt
• 1/2 cup lukewarm milk
• 6 Oz fresh yeast or 1 envelope active dry yeast
• 1/8 cup melted butter
• 1 egg yolk
• 1 tbsp sugar

Filling:

•  1/4 cup softened butter
• 4-5 tbsp sugar
• 3 tsp cinnamon

Method:

1. Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
4. Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.
5. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
6. Roll up the dough, and using a knife, cut the log in half length-wise.
7. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
8. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.
9. Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.

http://totallyloveit.com/braided-cinnamon-rolls/