Seared Tuna Steak over Mixed Greens

I have done this twice this summer. Certainly, you could slap this right on the BBQ without the bread crumbs, but when Moo is not home to turn the BBQ on, I bread it up and pan sear.

So yummy.

Marinate your fresh tuna steaks (for two pieces):

In a dish, put 1 tbsp. canola oil, a dash of sesame oil, lime zest and juice, Kikkoman soy sauce ( 1 tsp.), grated ginger, a tad of crushed garlic, salt and pepper. Make sure both sides are coated and marinate for 20 minutes. 

When ready to sear, get your frying pan nice and hot with some plain canola oil. Coat your tuna with Panko bread crumbs and sesame seeds and fry for about 4 minutes per side. You need to hear that sizzle when the tuna hits the pan. 

In the mean time, prep your single plates with your salad. 

I layered a bed of arugula, raddichio, fresh alfalfa sprout, and frisée.  I had some tomatoes, celery sticks, avocado, and fresh boconncini on the side. 

For the dressing: Olive oil, a dash of Kikkoman, balsamic, salt, pepper and sesame seeds. 

Lay your tuna on your bed of greens and dig in with a cold glass of vinho verde on the side.

Moolicious! 

Bachelor's Supper

We took Joey to the Montreal Impact soccer game the other day. Before that, we cooked up a delicious feast of marinated flank steak, summer salad, garlic pasta and gigantico shrimp grilled to perfection. We wanted something special for the bride, um, groom-to-be. 

For the salad:

On a plate like dish, put a tbsp oil, 2 grated garlic cloves, salt, pepper and a squeeze of lemon. Place sliced tomatoes, beets, cucumber, hot pepperoncini and thinly sliced onions on the plate and spoon some of the garlic oil over top. Season with more s and p and sprinkle some goat cheese with basil on top.

For the pasta:

I boiled plain whole wheat spaghetti until al dente, then drain. In the hot pot, add olive oil, garlic 2-3 cloves, dash of white wine, salt, pepper and dry parsley and lemon zest and juice. Put the noodles back in and sauce them up. 

For the shrimp: 

Marinate 20 minutes in olive oil, salt, pepper, more crushed garlic and zest and juice from one lime. When ready, grill em up for about 3-4 minutes per side. 

For the bavette/flank steak:

Marinate for the day....red wine, diced shallot, hot red pepper flakes, more garlic, salt, pepper and right before they go on, put some Montreal steak spice all over. BBQ for about 12 minutes flipping occasionally. You want slight pinkness in the middle.

Serve up with some Vinho Verde and you've got a restaurant type meal.

Moolicious! 

Hazel's Nutella

I had to go with another name...

This is basically Nutella without all the modified palm oil and this and that. Since this detox, weight training phase, I have cut out white sugars, but I am still craving chocolatey desserts. I figured that I would try this because it's the best of both worlds. 

First, roast two cups of unsalted hazelnuts on a baking sheet at 350 for about ten minutes.

Second, prep the food processor.

Third, in a small pot, melt one can of sweetened condensed milk and whisk in a cup of good quality cocoa powder for about 5 minutes over low heat. Set aside.

Fourth, when the hazelnuts have cooled, place them in the food processor with a pinch of salt and the insides of a vanilla bean. Pulse until all the nuts have been finely chopped and then process the nuts until smooth (a few drops of water would help). 

Fifth, add the condensed milk mix and process until smooth (a good 2-3 minutes). 

Spread on your favourite toast or add to protein shakes and enjoy! 

Moolicious.

Guilt Free Fudge Brownies

I made these with a few ideas in mind, so ingredients are estimates and some items are added. Trial and error. If the 1/2 cup honey is too sweet, I guess you can just add a bit less. For extra nutrients, you could always add some chocolate flavoured protein powder too. I think I will try that next time.

For the base:
Medium heat in a small pot, melt roughly 3/4 cup unsweetened peanut butter, a small drop of almond extract, a pinch of salt, 1/3 cup coconut oil, 1/2 cup honey and a dash of cinnamon. Allow to melt, remove from heat, then add about 1 1/2 cups large oats, 1/3 cup unsweetened coconut, 1/3 cup cocoa powder, handful of raisins and a sprinkle of chia seeds.

Put mixture in a brownie dish and flatten.

For the icing:
In a food processor , puree 1 cup of pitted Medjoul dates, with a squeeze of agave nectar and a few tbsps of cocoa powder. You can adjust the sweetness with more agave and get the texture you want with a few drops of water at a time. Pulse in a couple of handfuls of walnuts.

Put icing on top of the base. 

Refrigerate for 20 minutes, then dig in. 

Moolicious! 

Day Off French Toast

Hi again, 

It's been a while (Anthony) and I have a couple recipes to submit. Sleeping in today was what inspired me to make French Toast for me and my Moo. Simple and probably very similar to what you make too! 

Enjoy.

Heat up your pan with canola oil so it gets nice and hot. 

Meanwhile, whisk three eggs with milk and a tsp of cinnamon.

Dip fresh white bread (we used six pieces) into the egg and fry (you should hear a sizzle).

Cook about 3 minutes per side. 

Serve with bananas and blueberries, agave nectar and raspberry jam! Yum.

Moolicious! 

Garlic Chicken

Anthony Buffa, this is dedicated to you (and my husband of course). I am not kidding when I say this is the best chicken recipe I have ever made. Huge statement, I know.

So here is what you'll need. 

About 12 boneless skinless chicken thighs. 

Oil, salt, pepper.

About 8 mushrooms, sliced.

12 (yes 12) cloves of garlic, minced.

1 diced onion.

1 small celery stalk and a bunch of celery leaves.

1/2 cup white wine.

About 1 cup chicken stock.

2 tbsps corn starch (to thicken the sauce).

1 tbsp tomato paste.

A dash of Old Bay Seasoning (this is a great pantry staple....good on anything!)

Dry seasoning for chicken: paprika, onion powder, garlic powder, crushed chilli flakes, cayenne, basil, oregano and dry parsley.  I found this at my local grocery store. It is red in colour (like paprika) and it is a mixture of these spices and I used about 2 tbsps total. So if you make your own, be generous. 

Parmeggiano cheese.

2 sliced green onions. 

1. Heat up good olive oil. Season your chicken with salt and pepper, then fry on each side for about 3 minutes.

2. Preheat oven at 325.

3. Remove the chicken.

4. Add onion, garlic and cook for a few minutes, then add corn starch and dissolve it.

5. Add the liquids (wine and chicken stock), tomato paste, and dry seasonings.  Allow the liquids to simmer and thicken, then add the chicken back in. Be sure that the chicken is covered, and if it isn't just add more stock liquid. 

6. Mix in mushroom and celery stalk and leaves.

7. Cover and put in the oven for 1 1/2 hours. Low and slow. 

8. When almost ready to serve, boil some egg noodle pasta until al dente.

Make a bed of noodles and then serve some chicken (and sauce) over top with some sliced green onion and Parmeggiano Reggiano cheese. 

Awesome and most Moolicious.

Lolo's Oatmeal

Here is a simple, tasty, healthy oatmeal recipe that I have been kickin' on daily for breakfast.  It keeps me nice and full for hours and was inspired by US hurdler Lolo Jones.  This is something she eats and if she eats it and has that physique, then I want it too! You can also vary the toppings as the seasons change. Enjoy! 

Cook 1/2 cup of large cooking oats for about 8 minutes in about 1 cup or so of water.

Pour in your bowl and then top with fresh raspberries, blueberries, some raisins, dry cranberries, pumpkin seeds, a sprinkling of chia seeds, a drizzle of agave nectar and a splash of milk. 

Dig in ! 

Moolicious! 

Turkey Burgers with Edamame-Avocado Salsa

This meal was so delicious and healthy to boot. Prep in advance, then sit back, wait for hubby to turn the BBQ on and enjoy a spritzer (my fave: slice of lime, 3/4 of your glass with red wine and top it off with a fizzy water!) 

To one package of ground turkey: add 1/4 cup asian chilli sauce, bunch chopped fresh basil and scallions, an egg, salt, pepper, panko breadcrumbs and a dash of old bay seasoning and garlic powder. Form patties and use squares of wax or parchment paper to separate them. Refrigerate for two hours and be sure to BBQ on medium high heat for about 20 minutes. Your first flip should happen after about 8 minutes. *be sure to put them on the BBQ cold from the fridge! 

For the Edamame salsa: In a bowl, put a tbsp of good quality olive oil and a few dashed of hot red pepper flakes. Steam about one cup of shelled Edamame beans for about ten minutes, then add them hot to the oil and sprinkle on some fleur de sel. Once cooled, add the greens of one chopped scallion and a diced avocado. Spritz with lemon and done. 

When the burgers are ready, top with the salsa and enjoy! 

Moolicious!

Lobster Pizza with Swiss Chard

When we crave seafood and pizza together, the solution is obvious; we usually make a seafood pizza!

For this, I used a store bought dough to save time.  Now, as you will see with the ingredients, it can be considered a luxury pizza...champagne sauce, lobster, parmegianno, goat cheese...but you're worth it!

The toppings included: 2 cooked diced lobster tails, a handful small cooked scallops, one sliced red shallot, about 6 thinly sliced mushrooms, a handful of swiss chard, about half a small package of smoked salmon, a sprinkling of real parmeganno reggiano and goat cheese, fresh basil and chives for the finale. 

1. Make a white sauce first: In a sauce pan, heat up a pat of butter, then thicken it with a tbsp of cornstarch, pour in about 1/2 cup champagne (white wine will work), 4 minced cloves of garlic, fresh dill, zest from one lemon and salt and pepper. Whisk until thickened to a sauce like consistency. You may want to add a bit of water as you go. Set aside and allow to cool.

2. Preheat oven to 425 and roll out dough. 

3. Brush on the sauce, spreading evenly. Add all toppings except for chard, salmon, basil, chives and the cheeses. Cook for about 15 minutes. Remove, then add remaining toppings except basil and chives and smoked salmon....cook another ten minutes, remove and finish it with your herbs and smoked salmon. 

Enjoy with a glass of champagne or your favourite white wine!

Moolicious!

Fancy Fish Cakes

Well, there's nothing really that fancy about these fishcakes. When I think of our trip to Maine, I think of these...here is an easy enough recipe that you won't spend all day making. They can be made ahead and reheated for later, or enjoy chilled in a sandwich with lettuce, mayo and tomato! 

Step one: Cook sole in oil, season with salt and pepper. I used four nice sized pieces, which will cook down, then strain it well so it is dryer before adding to all ingredients. 

Step two: In a bowl, combine 1/2 cup Panko breadcrumbs, 1 tbsp Old Bay seasoning, a small handful of fresh minced chives, one can strained boneless, skinless salmon, cooked fresh sole. 

Step three: add more oil, pan to heat well. Form small pattie cakes, as shown, and fry about 8 minutes per side, flipping often. It may sound like a lot of time for fish that is already cooked, but you want that nice, darkened crust. 

Moolicious! 

My Mock Tater Salad

I say mock because this salad has no potatoes at all! I prepared it with a can of lupini beans, which have the same colour and texture as potatoes...and way less calories too.  Very easy...just toss together: one can of drained and rinsed lupini beans, two hard boiled eggs, two stalks diced celery, 1/4 cup diced red onion, 1/4 cup chopped sweet pickles, fresh parsley, 1 dollop of plain Greek yogurt, 2 dollops of mayo, a squirt of lime juice and season with a dash of celery salt, salt and pepper. Mix well, refrigerate before serving...

Moolicious!

Food Truck Edition: Lucille's Oyster Dive (trailer)

So, I have been waiting weeks to find this trailer. It is not a truck yet because apparently the truck is being readied. These guys have been hard to track and although they claim to be Facebook and twitterers, updates are not as available as other trucks.  We knew though, that they had to be where everyone else was this Saturday afternoon; starting the Just for Laughs gig this weekend and on for the next two weeks. I knew that I would have the lobster roll and maybe a chowder if they had some. We biked down and found her among maybe twenty food trucks (a pierogie truck among them!) and saw they had the lobster rolls and ribs only. So, two lobster rolls please. At $10 each, they were worth it; I mean, it's good, fresh lobster! I was expecting a price between $13 and $15 so I was pleasantly surprised. 

The ratio of mayo to scallion to celery bits was perfect. The bun was your typical hotdog bun that had been buttered and grilled; quite typical of a lobster roll you may find in Maine. It was served in a small handy box and they had napkins and wet wipes available. It was easy enough to eat and as expected in a great lobster roll, heaping with meaty goodness, chunks were falling on my shorts. Thankfully on my shorts, since I just picked up those bits and ate 'em anyway! So, overall, the experience at Lucille's was a great one. Next time hopefully they will get some chowder and oysters on the menu...maybe when the truck is ready?! 

Would we go back? Yes. Yes. And yes.