Sesame Tuna Salad (Eating Well Mag)

  • 1/4 c. Rice vinegar or lemon juice
  • 3 T canola oil
  • 2 T soy sauce
  • 1 T toasted sesame oil
  • 1 1/2 t sugar
  • 1 1/2 t minced fresh ginger
  • 2 cans 5-6 oz chunk light water packed tuna, drained
  • 1 cup  sliced sugar snap peas or snow peas
  • 2 scallions, sliced
  • 6 cups Napa cabbage
  • 4 radishes julienne cut or jicama
  • 1/4 c fresh cilantro leaves
  • 1 T sesame seeds
  1. Whisk vinegar, canola oil, soy sauce, sesame oil, sugar and ginger in bowl
  2. Combine 3 T of the dressing with tuna, peas and scallions
  3. divide cabbage. Mound tuna mixture and garnish with radishes, cilantro and sesame seeds. Drizzle with remaining dressing and season with pepper.

Kung Pao-ish Chicken

  • 1 T. Soy sauce
  • 3 T. Wine
  • 1 T. Rice vinegar
  • pinch sugar
  • 1 t. Sesame oil
  • 1 whole boneless skinless chicken breast (about 1.5 pounds)
  • 1 1/2 T. Vegetable oil
  • 1 cup dry-roasted peanuts
  • 3 whole scallions, thinly sliced
  • red pepper flakes
  • 2 minced garlic cloves
  • 1 T. Cornstarch
  1. Whisk together soy, wine, vinegar sugar and sesame oil.
  2. Dice chicken and add to marinade.  Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
  3. Add oil to pan or wok.
  4. Lightly fry peanuts for about 1 minute. Remove from pan.
  5. Add garlic and red pepper flakes. Stir-fry for about 20 seconds.  Don’t burn garlic.
  6. Take chicken out of marinade. Toss in cornstarch.  Fry until cooked through.
  7. Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.

I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.

Pumpkin Spice Latte

Pumpkin Spice Latte (Vegan, Gluten Free)

1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee.   The stronger the better)

2. Make Pumpkin Milk

1 c milk (I used almond milk but use any kind you want from half and half to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 tsp pumpkin pie spice blend, or to taste

1 tsp cinnamon, or to taste

1 tsp vanilla extract

sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a Vita or blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)

3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy.  (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top)

The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you’re dirtying dishes, I always make a little extra for refills or for later.

Notes:

The spices will not “blend” or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.

All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

Crispy Chicken Tortilla Rollups (Weekend Gourmet)

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema
a Weekend Gourmet Original

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Chobani 0% Greek yogurt.
Step 2: Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.
Step 3: Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. I sprinkled the tops with green cilantro and red chili powder since that’s the colors of Mexico’s flag.
Step 4: While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one small container of Chobani 0% plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.

These babies baked up golden crisp in the oven, with a nice flavor boost from the garlic-infused oil, salt, and spices sprinkled on top. The filling is slightly creamy from the yogurt and cheese…with a bit of heat from the salsa and serrano pepper. I really enjoyed the added texture from the corn and green onion too.

The avocado dipping sauce is cooling and creamy…and velvety smooth. The chili powder and lime juice give it just enough tang and heat to keep things interesting. Let’s put it this way: Michael isn’t a huge avocado lover…and he specifically commented on how good the dipping sauce tasted! I also served these with salsa on the side for dipping.

This is a slightly-less-guilty finger food…suitable for a party, or even a simple dinner. By shredding the meat from a roasted deli chicken, these rollups can be assembled and into the oven in about 20 minutes. In the spirit of full disclosure, I initially made a few actual taquitos using corn tortillas. They were tasty enough, but I wasn’t as happy with their texture after baking. If you decide to go the traditional route and use corn tortillas, I suggest frying them in oil rather than baking.