Friday, September 25, 2015

Fennel & Coriander Crusted Tuna Steak with Lemon Aioli

Today I am feeling very accomplished. Not because my lunch was as delicious (& healthy) as it was, but because it took me no more than 15 minutes, from start to finish, to get it on my plate. Fennel and Coriander Crusted Tuna Steak, with Lemon Aioli, with a side of Mixed Green Salad and Pomegrante, served over Quinoa. Granted that the Quinoa was ready (I boil a large batch in chicken broth and eat it through the week), but it was still quite a quick meal to whip up! 

Serves 2 
15 minutes

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil
2 6-oz tuna steaks, washed and patted dry
Freshly cracked sae salt, to taste
Freshly cracked black pepper, to taste

2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon lemon zest


  1. In a 10-inch skillet, dry roast the fennel and coriander seeds, over medium-high heat, for a minute or two, or until the spice releases its aroma. Remove, let it cool, and grind it in a spice grinder to a coarse texture. Remove on a flat plate. Add the freshly cracked salt and pepper to the spice mixture. Mix.
  2. In the same skillet, heat the oil. While the oil heats, prepare the tuna steak.
  3. Season generously both sides of the steak with the spice rub. Pat it into the tuna for it to stick well. 
  4. Grill tuna until seared outside and rare in the center, about 4 minutes per side.
  5. While the tuna grills, in a small bowl mix the 3 ingredients for the lemon aioli.
  6. Plate the tuna and spoon the lemon aioli over the fish. 
Serve with a tossed salad of your choice and over quinoa or couscous. 

Thursday, September 24, 2015

Cauliflower Soup

It's the Fall, and although it isn't that cold as yet, but it doesn't hurt to start eating comforting soups. The kids love it, and they eat it while I finish up the rest of the dinner. The most satisfying moment tonight was when my 20-month old daughter Shalina finished her bowl, looked up at me, smiled and said "yummy yummy". 
Most soups I make usually start with heating little butter and olive oil, sweating some onions, celery, carrots, and garlic in the fat. Add the vegetable of the choice, broth for flavor, and potato for the starch. This is pretty much what I did for the cauliflower, with a few minor changes. And instead of the croutons, I added some almond slivers— the kids loved it too! 

The combination of cauliflower and potatoes add a nice creamy feel to the soup, without adding the calories of heavy cream! 

My new best friend is the pressure cooker. Years were spent afraid of the cooker, afraid that it would blast open into my face, but all I had to do was use it once, and I was hooked. It shaves off so much time from your cooking, and since it steam cooks the food, you can use less of the fat while cooking. 

Serves 4
2 tablespoons olive oil
1/2 white onion, minced
2–3 celery stalks, finely sliced
1 large clove garlic, minced
2 sticks thyme (or more if you like it)
1/2 large cauliflower head, about 3/4lb, chopped into 1-inch chunks
4 baby potatoes, skin on, quartered
4 cups chicken broth
Salt and freshly cracked black pepper, to taste

Almond slivers, to garnish
Truffle or extra virgin olive oil, to garnish

1. In a large pot, heat the oil over medium heat. Add the onion and celery. Sauté for a minute or two, add the garlic and thyme. 
2. Follow by adding the cauliflower, potatoes. Give it a mix to coat the vegetables with the onions.
3. Pour in the broth (if using a pressure cooker, then only use 2 cups broth), bring it to a boil and cover and let it simmer on medium-low heat (if using a pressure cooker, let it cook for 3 whistles). 
4. Puree the soup in batches. Ladle into soup bowls, garnish with almond slivers and a finishing oil of your choice.