seared tuna w/ olive tapenade vinaigrette & arugula

I think the title of this post takes longer to say than the actual meal takes to prepare. As work continues to kick into full gear now that summer has past and the early sunsets make for less ambitious evenings, I'm really growing to appreciate meals that take more time to eat than to make. Tonight was another one of those. I found a recipe that sounded tasty, but complicated (they made the tapenade from scratch), but like most meals on this site, I simplified without sacrificing taste. Here's what you'll need:

• 1/4 cup chopped mixed olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 3 tablespoons extra-virgin olive oil, plus additional for brushing
• 1 tablespoon balsamic vinegar
• 2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
• 2 handfulls baby arugula
• Salt and pepper (maybe - see below)

So I began by purchasing a pre-made olive tapenade. My local market had several varieties: black, green, kalamata, mixed, etc. I went with the mixed, which also had roasted red peppers, sundried tomatoes, garlic and salt mixed in. I didn't object to any of those things, so I rolled with it. 

Mix the tapenade together with the onion, basil, oil and vinegar. Add salt and pepper to taste (and if necessary - I didn't add salt since there was already some in the tapenade). Set aside.

Heat a non-stick skillet over medium-high heat. Rub oil, salt and pepper on each side of your tuna steak and toss on the skillet. I like my tuna steaks medium-rare, so I only cooked about 2-3 minutes per side. Let the steak cool for just a minute before slicing. 

Add the tuna slices over a bed of arugula and top with the olive tapenade. Voila - seriously delicious meal in under 10 minutes.

Bon chappétit!

pasta w/ meat sauce

This is an old staple that everyone probably already knows how to make, but I'm sharing because you never know. It's also awesome because this recipe will feed you (as a single person) for literally a week, and it's great reheated. You can play around with the individual ingredients, but here's a basic recipe for you:

• 1 lb. ground beef (I go with the 80/20)
• 2 large cans of San Marzano diced tomatoes
• 2 tiny cans of tomato paste
• 2 cups of arugula
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• Sprinkle of red pepper flakes

pizza w/ prosciutto, pears & feta

The weather has been so ridunkulous lately that it's been pretty much unbearable to spend any amount of my windowless, a/c-less kitchen. That's why I've either been eating out, getting take out, or making things that take less than 5 minutes to make. This one isn't much of a recipe, but if you're in a situation like mine, you'll appreciate the idea.

I love a good, easy, personal-sized pizza (as you'll see here, and here, and more to come soon). Here's what you'll need for this masterpiece:

• 2 multigrain flatbread
• 6 slices of provolone cheese
• 1/2 cup feta cheese
• 1/4 lb. of prosciutto 
• 1/2 cup arugula
• 1 pear, sliced

leftover omelets

To some of you, the idea post may seem beyond obvious. I'm not a huge breakfast person. Usually I grab something simple - a croissant and coffee, a bowl of cereal, etc. However, I've been making a conscious effort to use leftover ingredients in the same week in order to stop letting things go to waste. Most often, the things I have laying around are herbs (basil, arugula), cheese and vegetables (onions, tomatoes, etc). Finally, the idea occurred to me to try tossing some of these ingredients into omelets.

Now, I also have to admit that up until a few weeks ago, I'd never made an omelet before. Ever. Turns out, they're super easy (I figured as much) and you seriously can't go wrong. I've been tossing in whatever I have laying around and it turns out amazing every time. Most recently, I took the leftover bacon, onion and green pepper from the traditional meatloaf recipe and tossed them with some cheddar (pictured) - amazing! The week before that, I used the basil and fontina from the chicken w/ fontina & proscuitto recipe and threw in some arugula for good measure - even more amazing! So for those of you out there who, like myself not too long ago, haven't tried your hand at the wonderful world of omelets, here's the basics:

• 2 eggs
• Pinch of salt

steak w/pomegranate glaze

I'm back! Truth be told, I never left. I've still been cooking, but I haven't been trying anything new or adventurous the past few weeks - just sticking to old standbys that have already been posted. Tonight though - lo! - I was back on the foodie horse, trying out some new ingredients that haven't been featured on the blog before. As usual, it was delicious (otherwise I wouldn't post it here). Here's what you'll need:

• 1 top sirloin steak
• Peppercorn mélange, coarsely ground
• 1 teaspoon chopped fresh rosemary
• 1 1/2 teaspoons olive oil, divided
• 1/2 cup pomegranate juice
• 2 teaspoons (packed) golden brown sugar
• 1 1/2 teaspoons balsamic vinegar, divided
• 2 cups arugula
• Salt

Begin sprinkling each side of the steak with the chopped rosemary, salt and pepper. Give each side a pat to really make them stick. Heat 1/2 teaspoon olive oil over medium-high heat in a non-stick skillet. Add the steak and cook for about 5 minutes on each side, flipping only once for medium to medium-well doneness. When finished, place the steak on a cutting board and let it sit for about 5 minutes.

While that's going, toss the arugula with the remaining 1 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar. Set aside.

Once the steak is done, add the pomegranate juice, remaining teaspoon of balsamic and brown sugar to the skillet to deglaze. Lightly boil for about 5 minutes or so. You want this to reduce down to a thick glaze.

Slice the steak, pile on to the arugula salad and drizzle the pomegranate glaze on top. A delicioso meal in under 20 minutes.

Bon chappétit!

avocado, tangerine and tomato salad

This Sunday's dinner with Dan had a dijon mustard theme. We tried out the new salad (below) and paired it with the dijon salmon with tarragon. The two went nicely together. We were especially pleased with how the flavors of this salad mixed. The tangy with the sweet was quite a pleasant surprise. Here's what you'll need:

• 2 avocados
• 2 mandarins or tangerines
• Arugula
• 2 tomatoes, sliced
• 1 scallion, sliced
• 2 tablespoons parsley, chopped
• 2 teaspoons dijon mustard
• 1/3 cup olive oil
• Salt and pepper

Begin by peeling, halving and pitting the avocados. Cut each into strips and set aside. Next, peel and divide the mandarins/tangerines and remove all traces of the white pith.

Arrange the arugula on the plate. Make a layer of tomato and scallion slices on the leaves, cover with avocado and top with the mandarin/tangerine slices. Sprinkle with parsley.

For the dressing, whisk together the mustard and oil, along with a pinch of salt and pepper, to taste. Pour just a spoonful or two over the salad (it's potent!) and enjoy.

Bon chappétit!

arugula & guacamole burgers

In keeping with my desire to spend as little time as possible in the kitchen lately, for fear of heat stroke, I went with a good ol' burger last night. Albeit, with a smidge of a twist. Dan and I first made these last summer, and they've become a regular in my culinary arsenal. Here's what you'll need:

• 2 burgers (I bought pre-made sirloin burger patties - lazy, I know)
• 2 buns (crazy)
• 1 large beefsteak tomato
• 2 slices Monterey pepper jack cheese
• A handful of arugula
• 1 ripe avocado
• 1 tablespoon or so of salsa (medium)

Since I don't have a grill, as you may or may not have heard, I simply cook the burgers in a nonstick skillet on the stove top. While that's going on, slice up the tomato (you really only need a couple slices for the burgers - I just eat the rest of it while I'm cooking). You'll also want to slice up your avocado and mash it in a small bowl. Mix the salsa with the avocado to your tasting (I do about one heaping tablespoonful per avocado). The rest is just assembly.

After the burgers are done and I've let the cheese melt for a minute, I simply stack on arugula, tomato and guacamole on top. It's super simple and a really delicious twist on the traditional burger.

Bon chappétit!

tuna & arugula pasta

While the temperatures are consistently in the 90s these days, I'm finding it harder and harder to spend very much time in my windowless, A/C-less kitchen. I'm also getting tired of takeout options. So I've now moved on to the absolute quickest meals I can make (I'll also be trying my first ceviche soon).  This pasta dish was a big staple back in college when I used to cook regularly for a few friends (yo Hallie! yo Lee!)  It's one of the quickest ones I know (because I use jarred sauce - deal with it).  Here's what you'll need:

• 1 can of tuna (in oil)
• Pasta sauce (I usually go for a tomato basil)
• A handful of arugula
• Pasta of your choice
• Salt and pepper to taste

Boil the pasta per box directions.  Toss some sauce and the arugula into a pot to heat (I find about 1/3 of a jar - yes, jar - is about one dish).  The arugula makes this dish.  Don't be afraid to use a lot - it will wilt down to nothing.  Add the tuna (drained) and salt and pepper to taste (I usually like mine pretty spicy).  Combine all ingredients when done and voila! Super easy tuna pasta: it's better than it sounds.

chicken tacos

This past Sunday I was at Dan's as always for dinner. We decided to revisit one of our favorites - chicken tacos! Super easy, but we love them so much that I decided to post the recipe (along with an actual photo of the elusive Dan).  Here's what you'll need:

• 1 lb. of chicken
• 1 hard taco kit from Old El Paso (of course)
• 1 packet of OEP taco seasoning
• Guacamole
• Salsa (preferably hot)
• Sour cream
• Arugula 
• Cheddar cheese

Make the tacos exactly per the box directions.  In case you don't by that boxed kit, basically just sauté the chicken, the slice and simmer for 10 minutes with 1 cup of water and the taco seasoning.  Preheat your oven to 325 degrees and bake the taco shells in a baking dish.  The add chicken to each and top with cheese and cook until the cheese melts. Finish with the topping of your choice and you're done. We love them with arugula.  I finish mine with guacamole and salsa; Dan loves his with Ranch dressing...whatever the heart desires!

Bon chappétit!

On a side note, I have to give Dan credit. He prepared the entire meal pictured above this week. I was busy with Arts 'n' Crafts (shoutout to Krafty Kats!), preparing our Team ViVa shirts for next weekend's Urban Dare (he's the "Vi," I'm the "Va"). Wish us luck - we want to win that damn cruise!