Low Carb Tuna Melts

So, as we are getting close to buying a house, we essential have "no money". I try to think a little outside the box so that the Diet doesn't take up tons of dollars, but does take up tons of room in my stomach. That is how I stumbled upon Low Carb Tuna Melts.




Again, I don't have a recipe for this guy. It was an idea I saw and wanted to try so I put on my thinking cap and did it.




I just through some tuna in with some lite mayo and Greek yogurt with a little diced red onion and sweet relish. Then scoop into a half a Roma tomato, top with cheese of your choice (Swiss for me), and pop under the broiler until the cheese is melty delish.

Scooped!



Lightly broiled...



Until next time...Cook it up!

The most epic of dinners: Salt Baked Salmon

Master Chef Junior is the reason I attempted this dish. Kris and I LOVED the little boy Logan who won last season and decided that if an 11 year old could do it, we at least had to try.

Salt-crusted baked whole fish recipe

Serves 3-4

Ingredients:

(2)1-1 1/2 pounds of salmon Filet  (like gilt-head bream, sea bass, red snapper or similar) with scales and skin

3 lbs pounds rock salt

6 egg whites

4-6 twigs fresh rosemary

Extra-virgin olive oil for drizzling before serving

Directions:

Whip egg whites into soft peaks and fold in 2.75 lbs of salt.

Using an ample-sized baking dish, line the bottom with parchment paper. (We used Tin Foil)

Put 1/2 of the remaining salt on the pan.

Lay down one filet, skin down to salt.

Spread the rosemary on the meat of the filet

Top with second Salmon Filet salmon and skin side up

Dust the salmon with the rest of salt.

Cover the fish with salt egg white mixture.

Bake in a preheated oven of 400 degrees F for 30 minutes or until the eyes of the fish look cooked through. Note: If the fish is bigger, add more cooking time.

Take away the salt crust completely.

Take away the skin and bones before serving. Drizzle with extra-virgin olive oil. Best when served while still hot. 

so purty...

delicious baked yumminess

This was the most majestic of meals that I have ever attempted. I am so happy that Kris and I got to try this out together. A wonderful way to celebrate our relationship as cooks together. I can't wait to try this with a whole fish and not just the filets.

Cravings: Thai Crab Cakes

After talking about making Crab Cakes for the "Back to the Basics: Steakhouse Edition" I decided I has to make a batch of these as well! A special shout out to my friend Ken for suggesting I try it out! Then I found this one for the Peanut Cilantro Sauce.

Thai Crab Cakes

Ingredients

6 medium raw shrimp, shelled, washed and deveined

1 teaspoon nam pla (fish sauce)

1 pound fresh lump crab meat, picked over for cartilage

1 egg

¼ cup chopped scallion

¼ cup chopped cilantro

1 fresh chili, preferably Thai, minced

1 teaspoon minced fresh ginger

Salt

freshly ground black pepper

2 to 3 tablespoons bread crumbs, preferably fresh

About 1/2 cup all-purpose flour for dredging

Peanut or vegetable oil as needed

Lime wedges for serving

Preparation

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Cilantro make a huge difference

These were many times better than the last ones I made. I highly suggest these as an alternative to "regular" crab cakes. the addition of the shrimp is a huge improvement and flavor is very good. I HUGE THANK YOU to Ken for the suggestion as I will never go back now.

Until the next meal...

Cravings: Baked Coconut Shrimp

One of my favorite things, thanks to Auntie E who introduced me to it, is Coconut Shrimp. Unfortunately, deep fried and even pan friend aren't up there are the healthiness scale. Then I found this recipe and I an hoping that my problems are solved!

Baked Coconut Shrimp

Ingredients
Dipping Sauce:
Nonstick cooking spray
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced
Shrimp:
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.
To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.
To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Again, a horrible picture. Sorry.

I burned these guys and they were over cooked. They were still tasty enough, but I think I like to pan fry mine cuz I can keep an eye on them. Or maybe make a point to check them at 5 minutes and flip them. I think that I can to this better next time but, for now, it is a fail. :)

Back to the Classics: Steakhouse Edition: Crab Cakes

I don't know why, but I wasn't able to find lump crab meat. I know that EVERYTHING FISH is EXPENSIVE RIGHT NOW, but I guess my Ralphs didn't even have any. Meh, whatever, super lame. So I got some imitation stuff. I am no worried about the flavor with it as I have had it before in Stuffed Mushrooms, but I am worried about the texture. I will be extra diligent to shred the crab so that it less noticeable, I hope.

Cooking Light's Crab Cakes
Crab Cake Ingredients:

2 tablespoons finely chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand) 

1/2 teaspoon grated lemon rind 

1 tablespoon fresh lemon juice 

1/4 teaspoon freshly ground black pepper 

1/8 teaspoon ground red pepper

1 large egg 

1/3 cup panko (Japanese breadcrumbs)

1 pound lump crabmeat, drained and shell pieces removed (I used imitation so vegetarian!)

1 tablespoon olive oil, divided 

Remoulade Ingredients: 

1/4 cup canola-based mayonnaise 

1 tablespoon chopped shallots

1 1/2 tablespoons capers, drained and chopped

2 teaspoons Creole mustard

1 teaspoon fresh lemon juice 

1/4 teaspoon ground red pepper

1/8 teaspoon kosher salt 

Preparation

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

What? a sauce made of Mayo and Mustard and my Husband liked it? BOOM!

These were very nice! Get fresh parsley, don't try to make due with fake. Husband and I agreed that it was lacking something and then I added a little bit more crushed dried parsley to the sauce. It helped quite a bit. The faux crab was decent enough that I would not be too bummed out to make crab cakes with it again in the future, though it would be significantly better with realy crab. Maybe someday when I am richer and able to find it in the store.

I will be making some Thai Crab Cakes later this month thanks to an AWESOME suggestion from Ken.

Back to the Classics: Steakhouse Edition: Shrimp Cocktail

Yesterday, I realized it was a good thing that I did imitation. My Husband follows the old testament thoughts on shellfish to an extent. Not that he doesn't eat it ever, but I find that his thoughts are that shellfish are bottom feeders and should be eaten in a limited fashion. I agree with the Law (and husband) in this respect, but sometimes I just crave the cockroaches of the ocean: Shrimp. So I figured I would actually buy some and make some homemade cocktail sauce, while preparing something else for Husband if he wasn't in the mood for such things.

This dish is one of my Poppa Bear's FAVORITES. I remember as a child that he would order it at Red Lobster with a Caesar Salad and that would be his meal. I remember fondly how special I felt if he give me one of those shrimps, dipped deep in delishiously tangy cocktail sauce. We would make it at home occasionally and Broder and I would see how much horseradish we could get away with putting in the sauce. It is silly how much nostalgia is summoned up in me over this dish.

Shrimp with Cocktail Sauce

Ingredients
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preparation
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

so simple, so yummy

This was exactly what I wanted for a dinner alone with my "Konmari Method of Tidying" project plowing forward through my books. Again, didn't think there would be anything to get rid of, got rid of 2 bags worth...mind blown.

Back to the Classics: Steakhouse Edition: Caesar Dressing

OK, back to the kitchen with me. I finally found something that I really wanted to make: Caesar Salad.

I took this stroke of inspiration to formulate my next posts. As Caesar Salad is a steakhouse staple, I decided to go "Back to the Classics:Steakhouse Edition". I will be starting out with Salads and Appetizers and work my way through the typical Menus options that I can't decide between every time I go to an excellent steakhouse. I apologize in advance to all my Vegetarian and Vegan readers. Check back in a few weeks.

I don't know about you all, but I LOVE a solid Caesar dressing. I don't want it creamy or even heavy on the cheese. I want it tangy and tart and with a kick of anchovy saltiness. I want my mouth to start watering when I smell it and I want the garlic to burn my nose a bit. I'm not the only one.

So after an awesome work out with KimmyG and Kris, I whipped up some dressing to dress my romaine hearts and some slow cooked shredded chicken I had made in the Crockpot early today.

Classic Caesar Dressing

Ingredients

SERVINGS: 6

The Dressing

6 anchovy fillets packed in oil, drained

1 small garlic clove

Kosher salt

2 large egg yolks

2 tablespoons fresh lemon juice, plus more

¾ teaspoon Dijon mustard

2 tablespoons olive oil

½ cup vegetable oil

3 tablespoons finely grated Parmesan

Freshly ground black pepper

Preparation

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired

I was only serving 3 people so I halved some of the ingredients, but not all of the recipe. I actually increased a few things to my tastes: Mine was more like this:

3 anchovy fillets packed in oil, drained

1 large garlic clove

Kosher salt

1 large egg yolk

2 tablespoons fresh lemon juice, plus more

1 teaspoon Dijon mustard

1 tablespoon olive oil

1/4 cup vegetable oil

Freshly ground black pepper

I didn't use Parmesan either (I know, I shouldn't really even call it Caesar then!) as I am attempting the Slow Carb Diet again.

All of these changes and exclusions considered, it was amazingly good. So good that this is how much was left from 2 hearts of romaine!

A perfect elevenses snack.

Next time I will have to try this recipe for the dressing. The addition of the Worcestershire sauce and the use of green garlic intrigue me. Also, I like her method of boiling the egg briefly.

If Tuna is the Chicken of the Sea, then Chicken is the Tuna of the Land.

Husband dislikes mayo. Not to say he won't eat something made with it, but he can't know that it is in there or taste it. I make due with Greek Yogurt and Lemon juice to supplement the creaminess and then sharp flavor and thus far, it has been working out great. Until I decided to make Tuna Salad. Tuna Salad really is the only thing that I like Mayo in. I am not a huge fan of mayo either, but there are some things that just need a little kick of it. So I came up with a recipe that I deemed great for my taste buds and Husbands.

Cat's Husband Friendly Avocado Tuna Salad

Ingredients

3 cans of tuna, packed in water, drained

1 avocado, chopped

1/4 cup chopped tomato

1/4 cup red onion

1/4 cup chopped celery

1/4 cup shopped carrot

1 roasted Serrano pepper, deseeded and chopped

Salt and Pepper to taste

2 teaspoons of Mayo (we don't keep it in the house, so individual packets from Disneyland were used)

Combine all the above ingredients. Then add Greek yogurt, until desired consistency is achieved. I think I used about 1/2 -3/4 of a cup. Serve in a wrap or on a lettuce bed.

As Husband is not low carb right now, he had his in a wrap and was well satiated. 

I rocked out the good old Lettuce boats for this one.

This turned out nicely. I think it could have used just some lime or lemon to give it a kick in the seat, it was light yet filling, perfect for lunch. Try it out. 

It's absurd. I never go without my dinner.

So with all our travel and adventure last month, we decided to attempt to go a bit cheap on as many meals as possible to keep the budget with in a reasonable amount. That normally means pasta and casseroles. To keep in my healthy eating trend, I substitute healthy alternatives to canned or processed foods. A family friend of Husband's and, now, a friend of mine posted her recipe for Tuna Noodle Casserole  a while back and it got me all hungry for the delishnosh of said food tradition.

Her recipe is a solid one:

Cook:

1/2 box of pasta

Mix together:

3 cans of tuna

2 cans of cream of mushroom soup

1/2 bag of frozen peas

1 pint mushrooms

Worcestershire sauce

Then mix all the things together.

Put into a casserole dish and top with bread crumbs mixed with melted butter.

Cook at 350 for 60 minutes. Enjoy!

Me being me, I use what I have at home/normally buy from the grocery store. Which, as per usual, made it a bit more work than most people desire to put forth for a casserole. The big this is that Husband and I are trying to stay away from most processed foods, so the soup was a no go which really is the life saver of ingredients. 

Here is the ridiculousness I ended up based off of her simply beautiful recipe.

Cook:

1/2 box of pasta

Dice and Saute until tender:

Onion, carrots, garlic, celery, and mushrooms with 1 tablespoon olive oil and 1 oz Sherry

Mix together:

3 cans of tuna

1/2 bag of frozen peas

1 cup Greek yogurt

1 tablespoon Dijon

Worcestershire sauce

Salt and Pepper

1/2 cup grated (Sharp) cheese

Then mix it all together in a 9X12 Casserole dish and top with:

Paprika / Parmesan / Bread Crumbs /Parsley

Cook at 350 degrees for 30 – 45 minutes

Husband liked all the veggies I jammed into my version of this classic dish. I think that it needs another whole cup of Greek Yogurt as I like my Tuna Noodle Casserole rather creamy and this batch just seemed at bit too much like regular pasta. Now I know, and knowing is half the battle.

Until the next meal...

**Today's title comes from Oscar Wilde's The Importance of Being Earnest:You can't possibly ask me to go without having some dinner. It's absurd. I never go without my dinner. No one ever does, except vegetarians and people like that.**

One must ask children and birds how cherries and strawberries taste.

So the day before we headed out to Boston I wanted to use up our salad stuffs and the bundle of asparagus. So I went to my favorite dish. 

Salmon and Veggie in foil!

I have posted about this before. But I think that I like the lack of squash, tomato, and onion. It made the whole dish have a mushy texture.

This was not the healthiest preparation (note the pads of butter) , but the fat plus a touch of salt and pepper and then a hot oven is all you need to make easy asparagus.

Then the salmon just had some butter, lemon, salt, pepper, and a sprinkle of thyme over it.

Now on the the thing I was excited about making that evening: Strawberry Balsamic Salad.

It is super easy. I need to use up the strawberries that were headed out in my kitchen so I washed and diced the best looking of the bunch and the quartered them. a bit of red onion and then a balsamic reduction and you have yourself a salad that is out of the ordinary (at least in my kitchen).

This picture is really bad, but I wanted to show it dressed:

In other news, I got the PURTIEST Ukulele from my husband! I am extremely excited about it!

Until the next meal...

**Today's title comes from Johann Wolfgang von Goethe: One must ask children and birds how cherries and strawberries taste.**

I love a massage.

Today, I made a little nice and simple for dinner. It is light and healthy and while it is exceptionally easy, it is quite elegant. I don't really have a recipe for today's meals as it is Salmon Packets! It is much more up to your imagination. most of the time when you see recipes for this meal, you will see it call for a Grill. Unfortunately, Husband and I don't have  a backyard or a patio or even a balcony large enough that we could even have a grill! I know...sad panda day. While I look forward to the day when I can grill my veggies and meat freely, I have made this recipe work still.

Directions for Salmon Packets
Double layer a bit of tinfoil (big enough to tent cover the salmon piece) and drizzle a little bit of olive oil on it.
Place salmon in the center and season fish with salt and pepper.
Now, add what you want!
The first time I made this was with a few slices of lemon on top of the salmon is nice and you could throw in some asparagus.
Today, I put in tomatoes,garlic, and fresh thyme.
I also made a separate packet with sliced squash and onion drizzled with olive oil and then seasoned with salt and pepper.
Preheat oven to 450 degrees and put salmon packets in for about 8 - 10 minutes and the squash in for 12 - 15 minutes.
Sprinkle squash packet with a bit of Parmesan cheese if desired when I comes out of the oven.

This dish is pretty, yummy, and saves on dirty cooking dishes. As Husband and I have a deal, I cook, he does the dishes, I like to make his job easier occasionally. I can't say that I will make squash this way again was it was a bit squishy, but it was certainly still yummy. All around this dish needed more salt. I usually will pour the amount of salt I want into my hand, and then sprinkle it over but for some reason I was just shaking it on from the shaker and that did not prove to be the best route. Better under salted than over, but a bit of a let down in my chefy brain of pride. What can you do?

Until the next meal...


**The title today is from Jason Bateman with the quote reading: I love a massage. I'd go every day if I could. I don't need to be wrapped in herbs like a salmon fillet, but I do love a massage. **