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Posts Tagged ‘gluten-free’

seared tuna & avocado romaine salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, spa food, vegetarian on 01.30.12 at 10:07 pm

consider this your little tropical culinary oasis. seared yellowfin tuna. fresh avocado. vibrant greens. and a hint of lemon. <queue hula dance music now>

infusing a little tropical flavour into your cooking is a lot easier than you might think…

prep veggies:
– 1 bunch of organic romaine hearts (separated into individual leaves)
– 1/2 cup english cucumber (diced)
– 1 haas avocado (peeled, pitted, sliced)
– 3-4 unsalted cashews (crumbled)
– 1/2 lemon

the yellowfin:
– heat up 2 tsp of extra-virgin olive oil in large saucepan on medium heat
– brown 1 large shallot (peeled, rough chop) or 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1/2 tsp fennel seed and brown w/ shallots/onions until fennel is toasted
– add 1 fillet of fresh yellowfin tuna to pan
– season fillet w/ ground black peppercorns
– sear tuna fillet to your preference
– remove from heat & allow to cool. cut seared tuna fillet into long slices.

food styling:
– plate a bed of organic romaine leaves
– add cucumber & avocado pieces
– fan out seared tuna slices on greens
– squeeze fresh lemon juice over tuna & avocado (instead of salad dressing)
– garnish w/ crumbled cashews
– season w/ ground black peppercorns
– pairs nicely w/ your fave cold sake or elderflower water

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roasted carrot & broccoli quinoa

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, leftovers, lunch, side dishes, vegan, vegetarian on 01.18.12 at 7:12 pm

back on my quinoa kick… toasted with some vibrant veggies!

this is a simple way to repurpose leftover apple-glazed roasted carrots and use up that extra broccoli that’s been sitting in the crisper in your fridge. oh yeah, and quinoa is a fantastic way to add a little fiber boost to a dish.

prep veggies:
– chop leftover roasted carrots into thin sticks
– cut broccoli into small florets

the quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the stirfry:
while the quinoa is cooking, start stirfrying the veggies.
– add broccoli florets to a large wok on medium heat
– add 1/4 cup water to wok and blanch broccoli until it turns a vibrant green and slightly tender
– heat up 2 tsp extra-virgin olive oil in a large wok
– add 1/4 white onion (peeled, rough chop) to wok

– add a dash of sea salt
– add chopped carrots to wok
– season w/ ground black peppercorns
– stirfry for a few minutes until veggies are warmed up
– add 1.5 cups cooked quinoa and toss with veggies in wok, until quinoa is slightly toasted

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fennel mushroom & arugula quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.14.12 at 3:02 pm

you know you’re a cooking nerd when… you buy a new kitchen gadget and can’t wait to run home and try it out! so, this little piggy went to market, picked up this oh-so-lovely quiche baking dish — and was dreaming up quiche recipes all the way home… :)

in the frenzy of my new year’s health kick, i stocked up my fridge and pantry with all sorts of yummy produce. juicy berries, winter squash, root veggies and some fresh bulbs of fennel. i knew the fennel would definitely be one of the feature ingredients when testing out the new bakeware. and i was so delighted when this crustless (and gluten-free!) quiche came together so well — the anise flavour of fennel paired really nicely with the earthy notes of the crimini mushrooms and the bitterness of the arugula. yummers.

– preheat oven to 375F

the fennel:
– remove 1 fennel bulb from green stems & fronds
– slice bulb into quarters along the vertical and remove the inner core
– slice fennel into thin sticks

the mushrooms & arugula:
– 1/2 cup crimini mushrooms (diced)
– 1/2 cup fresh organic arugula (rough chop)

quiche batter:
whisk together the following ingredients in large prep bowl:
– fennel sticks
– 6 large eggs
– crimini mushrooms (diced)
– fresh organic arugula (rough chop)
– 1/3 cup light mozzarella cheese (grated)
– season w/ ground black peppercorns

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