My Menu Blog

Ingredients:

• 1 large cauliflower
• 6 tbs. Oil
• 1 level tsp black mustard seed
• 2 inch piece fresh peeled and grated ginger root
• 1 small onion, peeled and finely chopped
• 1 level tsp salt
• 1 level tsp ground turmeric
• 3 tomatoes, skinned and finely chopped
• ½ tsp sugar
• 2 tbs. chopped fresh coriander
• 1 small green chili, seeded and finely chopped
• 1 level tsp. cumin seeds

1. wash and dry cauliflower florets
2. heat oil in heavy pan—add mustard seed—when mustard seed begins to pop, add cumin, ginger, onion, salt and turmeric—fry 2-3 minutes, stirring constantly
3. add cauliflower and toss to coat—stir in tomatoes, chili, sugar and half of the coriander. Cover with heavy lid and cook gently 15 minutes or until cauliflower is tender
4. uncover the pan and boil rapidly for 1-2 minutes to thicken sauce.
5. transfer to warmed serving dish and sprinkle with remaining coriander.

Serves 4 as a side dish

4 x 6 oz. Ahi tuna steaks
3 garlic cloves, cut into slivers
Sea salt/ fresh cracked pepper
2 tbsp. Fresh coriander leaves
2 tbsp. Fresh mint leaves
extra virgin olive oil

Tomato herb sauce
4 tbsp. Extra virgin olive oil
sea salt/ fresh cracked pepper
2 garlic cloves, minced
1 small onion, sliced finely
Red chilli flakes
100 ml white wine
4 tomatoes, peeled, seeded, chopped
2 tbsp. Ginger, sliced finely
1 lemon, juiced
2 tbsp. Flat leaf parsley, chopped

1. Preheat oven to 375’f. Make little incisions in the tuna and insert, garlic, mint, and coriander. Season both sides of the steak.
2. Prepare the sauce; remove the cores of the tomatoes, and make a criss-cross incision on the bottom of the tomato. Place tomatoes in salted, boiling water for approx. 1 minute. Remove and place in ice water. Peel the skin off and cut around the tomato discarding the seeds and centre part. Dice the tomatoes.
3. Heat a skillet, add olive oil, add onions, season, and saute for 1 minute. Add the garlic and ginger, season, and saute for 1 minute. Add the wine, and reduce for 1 minute. Add the tomatoes, lemon juice, chillies, and season, cook an additional minute. Put aside.
4. Heat a skillet, add olive oil. Add the tuna steaks and sear each side for 1-2 minutes.
5. Transfer into a casserole dish and top with tomato sauce. Bake in oven for approx. 10- 15 minutes depending on desired temp.
6. Top with fresh chopped parsley, and serve with seasonal veggies.

Carb count; 8 g. per serving

• 1 cup extra-virgin olive oil, eyeball it
• 2 large cloves cracked garlic, 2 cloves chopped garlic
• 2 medium eggplant, firm
• Coarse salt and black pepper
• 1/2 red onion, chopped
• 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
• 1 small (8-ounce) can tomato sauce
• 4 sub rolls, split
• 1 cup fresh basil leaves, thinly sliced or torn
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound smoked mozzarella, thinly sliced

• Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

• 2 cans chick peas, drained
  
• 1/2 cup chicken stock
  
• 1/4 cup tahini paste

Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.

1 red bell pepper
8 oz. baby portabella mushrooms (rinsed)
1 bag baby arugula salad
1/3 cup macadamia nuts
¼ cup goddess dressing
1/8 tsp. salt
1/8 tsp. pepper

1. Cut pepper in half and remove seeds. Slice pepper into thin strips
2. Cut mushrooms into halves and quarters. Place both in salad.
3. Add remaining ingredients; toss and serve.

1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

1. Cut chicken into 1-in. chunks
2. Place chicken and flour in freezer bag and shake to coat
3. Preheat large sauté pan for 2-3 min. add oil
4. Add chicken and cook 2-3 min. or until chicken begins to brown
5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
6. Remove stems from thyme, keeping leaves only
7. Squeeze juice of ½ lemon over chicken
8. Stir in remaining ingredients (except thyme and cheese)
9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
10. Remove chicken from heat; stir in thyme and sprinkle with cheese.