Lemon Herb Tuna Steaks (& Potatoes)

Plant Paradox approved.

Ingredients

• 4 3/4-inch thick tuna fillets
• 6 tablespoons olive oil, divided
• juice of 1/2 lemon
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano, divided
• 1/2 teaspoon dried thyme, divided
• 1/4 teaspoon dried basil, divided
• 1 teaspoon garlic powder, divided
• 1 1/2 pounds baby red potatoes, halved
• 4 tablespoons grated parmesan cheese
• additional lemon slices for garnish optional

Instructions

• Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step. 
• In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan.  Bake for 15 minutes.
• After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Serve and enjoy!

Blueberry Zucchini Snack Cake with Lemon Buttercream Frosting, aka: Stu's 33rd Birthday Cake

Ingredients

• 3 large eggs
• 1 cup vegetable oil
• 1 Tbsp vanilla extract
• 2 1/4 cups sugar
• 2 cups shredded zucchini
• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 pint blueberries (tossed in 1 tsp flour)

lemon buttercream
• 1 cup butter, (2 sticks, 8 ounces) at room temperature
• 4 cups confectioners' sugar
• juice of one lemon

Instructions

1. Set oven to 350F
2. Lightly grease and flour a 9x13 baking pan.
3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
5. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
6. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
7. Frost the cooled cake and store in the refrigerator.

*For more detail: https://theviewfromgreatisland.com/blueberry-zucchini-snack-cake-with-lemon-buttercream/?fbclid=IwAR1I3G6TUeN7x8hffspJppiXXrKBFd4wm??-Tgrv4tTn59MoNYZKOfu1O9Q

Orange Glazed Meatballs, with Bok Choy

1 # Ground Beef
4 cloves garlic, minced
3 scallions, cut and separating white/green ringlets
1, 1 inch piece of ginger, peeled/diced (*or 1/2 packed tsp. ginger, as a spice)
1/2 c. panko bread crumbs

1 # baby bok choy, washed and coarsely chopped

1 T. Cornstarch
1 Naval Orange, juiced (toss seeds and peel)
1/3 c. sweet chili sauce
1/4 c. ponzu sauce

*Either serve with rice or sesame oil sweet potatoes!  Just make and don't bother with the bok choy part.

1. heat 2 T oil in a large non stick pan (med/high) until hot.  Add: Garlic, ginger, and white scallion ringlets.  Salt/pepper.  Cook stirring frequently for 1-2 minutes, or until soft and fragrant.  Remove and transfer into a large bowl.  Wipe out pan.
2. Add ground beef and breadcrumbs to the bowl of aromatics; season with salt and pepper.  Mix, and form 20 meatballs, about 1 inch diameter.
3. In the original pan, heat 1 T. oil on medium/hot, and add meatballs.  Season, again, with salt/pepper.  Cook 4-6 minutes, until browned on all sides.  Add bok choy and 1/4 cup water.  cook, stirring occasionally, another 4-6 minutes (until balls cooked through, and wilted bok choy).
4. Add orange glaze to the pan (premixed: cornstarch, orange juice, chili sauce, & ponzu sauce).  Season one more time with salt/pepper, and cook 1-2 minutes, or until the liquid has thickened, and meatballs are thoroughly cooked through.  Top with green scallions!

A different meal, but so good...my kids just complain about the small ginger bits in the meatballs...but I love those!

Coconut-Curry Shrimp & Noodles

1, 8 oz. pack rick noodles
1 bunch scallions
1 T. Canola Oil
1, 1-in. piece ginger, peeled and chopped
1 clove garlic, finely chopped
1 T. red curry paste
1, 13.66 oz. can coconut milk
1/2 c. chicken broth
3/4 t. salt
1# peeled/deveined shrimp

*Cilantro and lime for serving!

1. cook noodles according to package/drain; set aside
2. thin slice the scallion whites; cut green parts into 1 inch pieces.  keep separate.
3. Heat oil in a large skillet (med/high).  Add: garlic, ginger, scallion whites.  Cook, stirring constantly for 1 minute...until fragrant.
4. Add curry paste, keep stirring, for 1 more minute.
5. Add: coconut milk, broth, and salt; bring to boil, while continuing to stir.
6. Reduce to simmer; add shrimp and scallion greens.
7. Simmer 2-3 minutes more until shrimp are cooked. 
8. Add noodles to bowls, and garnish and dress to taste with lime!

Jumbalaya, Not Authentic, but still good...

3T. oil
2T. Cajun Seasoning

10 oz. sausage (I used leftover Kielbasa)
1 # chicken, cut up

1 onion, diced
1 green pepper, diced
1 red pepper, diced
2 stalks celery, chopped

4 cloves garlic

14 oz. crushed tomatoes (diced works, too)
1 t. salt
1/2 t. pepper
1 t. thyme
1 t. oregano
1/2 t. hot pepper sauce (good old Red Hot works beautifully)
2 t. Worcestershire sauce

1 1/2 c. uncooked rice
3 c. chicken broth

1 # shrimp, uncooked

*Green onion for garnish

DIRECTIONS:

1. Cook sausage/chicken in the oil, and 1T. cajun seasoning.
2. remove meat, and sauté the onions/peppers/celery until soft/clear.
3. add garlic for 30 seconds
4. then stir in tomatoes, spices, and 2 sauces, AND the last 1T. Cajun Seasoning, AND the sausage/chicken.    Cook 5 minutes.
5. Add rice & broth; boil, and then reduce/cover/simmer for 20-25 minutes until absorbed.  Stir occasionally if needed
6. Add shrimp to top, and cook 5 more minutes (until they are done).

*Garnish, and season final product as needed!

Curry Red Snapper, from Bert & Becca

1.  Marinate 2# of Red Snapper, and refrigerate, for at least one hour; Marinade:

• 2 t. salt
• 1 t. black pepper
• 2 scallions, chopped
• 2T. curry powder

2.  Heat/cook fish on the stovetop until browned on all sides in:

• 2T. butter
• 1/4 c. olive oil

3.  Remove fish (set aside), and add/cook:

• 1-2 chopped peppers (red/green/yellow)
• 1 clove garlic, crushed
• 2 c. coconut milk
• 1 c. water
• 2 tomatoes, roughly chopped
• 2 onions, sliced 1/4" thick

4. Bring to boil, then cover and reduce heat.  Simmer 15 minutes; 

5. Add fish, return cover, and simmer for 5 more minutes.

*Garnish with CILANTRO!

Meatball & Rice Casserole, by Monica

Meatball and rice casserole

16 to 20 oz ground beef

2T soy sauce

1T Worcestershire sauce

1 t chilli powder

1 t onion powder

1/2 t garlic powder

1 can cream of mushroom soup

2 cups chicken or vegetable stock

1cup rice

Heat oven to 375

1. Mix and beef together with the soy sauce, Worcestershire sauce and spices. 

2. Grease a 13 by 9 baking pan. In a separate Bowl combine the mushroom soup and stock. Stir in the rice. Do not use Minute Rice.

3. Pour the rice mixture into the baking dish. Form meat into tablespoon sized meatballs. Place evenly spaced throughout the rice. There should be about 16.

4. Cover with foil and bake in the oven for 40 minutes. Takes oil off and bake for another 15 to 20.

we served with sour cream and a big pretty vegetable tray

Crock Pot Italian Beer Chicken, from Monica

Scored a win with this today. Bacon flavored pork loin we're on sale and I had random stuff on fridge. I gave it the name because John Paul decided he doesn't want to eat work anymore because he likes pigs and because the kids think they're drinking beer.

1 cheap Hormel pork loin with bacon

1 bottle cheap beer

28 oz can diced tomatoes

2 T lemon juice

1/4 c soy sauce

1. Brown pork on all sides and transfer to the crock.

2. Pour in remaining ingredients and cook on high for 4-5 hours.

3. Take out and slice up. 

4. Put 1.5 c the tomato juice crock pot stuff into a blender and puree. Pour back into tomatoes in the crock pot and stir. 

Serve sauce over pork with roasted broccoli and baby potatoes

Creamy Lemon & Fresh Tomato Salmon Pasta, from Ruby

Creamy Lemon and Fresh Tomato Salmon Pasta

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

Ingredients

• 4 ounces uncooked spaghetti (or other pasta)
• 1/2 pound fresh salmon
• Italian seasoning
• Salt & pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly grated parmesan cheese
• 2 medium tomatoes chopped
• 3/4 cup heavy/whipping cream
• Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard
• Chopped parsley (optional)

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Instructions

1. Boil a salted pot of water and cook pasta according to package directions.
2. Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste
3. Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
4. Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
5. Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
6. Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.

Thai Chicken & Coconut Soup, Ruby's recommendation.

https://www.foodandwine.com/recipes/thai-chicken-and-coconut-soup---qfs-herbs-and-spices

Italian Sausage & Bean Soup, Ruby's Recommendation, April 2019.

3/4 # bulk Italian sausage
3 stalks celery, chopped
1 onion, chopped
3 T. tomato paste
3 Cloves Garlic, chopped
2 tsp. chopped fresh rosemary
4 c. chicken stock
1 can (15 oz.) cannellini beans, rinsed
1/2 white wine
shaved Parm and torn basil for garnish

1. cook first 6 ingredients over medium-high, stirring often, until sausage is crumbled, 5 mins.
2. Add stock, beans, and wine.
3. Simmer until thick, 10 minutes.
4. season; garnish; 

Serves 6.

Happy 30th, today, RUBY!!

Petra, 2/23/19.

Mom's Bread, aka: Aunt Lu's Whole Wheat Bread Recipe

Aunt Lu's Whole Wheat Bread Recipe -makes 2 large loaves or 3 small loaves

2 and  3/4 cup water               1/2 stick butter(1/4 c)

1 T salt                                    1/2 c brown sugar

1/4 c molasses                         1/4 c honey

5-6  cups white flour         2 cups whole wheat flour        2 packages yeast 

**Ruby's note: start in the morning; it takes a while for completion.

1.  Combine   water, butter, salt, brown sugar, molasses, and honey in saucepan and heat on stove until pleasantly warm - usually butter is melted.  (115-120 degrees)   If it is too hot to leave your finger in the water, it is too hot.  I use a thermometer if in doubt.

2.  While this is heating combine 3 and 1/2 cups of white flour with 2 packages of yeast in a large bowl, mixing it with electric mixer to disperse.  (Use regular, not quick rise-yeast.)

3.  When heated,  pour liquids into the flour & yeast and beat in  very well with electric mixer...it says 2 minutes, but I do not do it that long.  

4.. Add whole wheat flour (And Briess Dough enhancer if you have.)  and beat.  Then add rest of flour a little at a time until you can no longer do with your mixer.  At that point pour dough onto a floured surface and knead the rest in...enough to make a good dough that forms a ball..

5.  Using the same bowl as you mixed in, grease the bowl well and put ball of dough in to rise.  Flip over so all bread is butter.  Cover with a cloth napkin or dishtowel and put in warm place until it doubles in size which could take 1-3 hours.  Sunny windows are nice for this.

6.  When doubled, punch into the dough and it will fall.  Then pour dough back on to floured surface and divide into the separate loaves with a knife.  Cover up with towel and let set for 20 minutes.  During this time, grease your bread pans very well.

7.  At end of 20 minutes. shape each loaf and put in pans.  Set in warm area and cover until bread rises tot he size you desire.  This could take 1-2 hours or whenever it rises to your loaf size.

8.  Preheat oven to 365 degrees.  Bake 25 minutes and then change direction in oven.  Bake another 10-15 minutes and then check for brown color and knock on loaf.  It should sound kind of hollow if done.  I am always guessing at this.  You can go more by the golden brown color of the loaves.  

10.  When done, pop out loaves and set upright on cooling racks.  Take a butter wrapper or a stick of butter and go over top of loaf.  Leave until thoroughly cooled.  then bag.  You know how I do this.  I often let set one day and then slice for freezing.  Double bag for that.  

Good luck!!!!! (I hope these are what you ordered!!!!!)

Love,

Mother