Spiralized Carrot Salad

carrot1Eat Well, Be Well!

We shared this recipe on Crowded Earth Kitchen several years ago, and since that time quite a few health conscious readers have joined the Crowded Earth Kitchen circle of friends. Everything about this light and crunchy salad is aimed at wellness, from the cancer fighting phytochemicals in carrots to the anti-angiogenic compounds in the simple dressing ingredients. If your local market sells carrots in a variety of colors, great! Different colors (orange, yellow, purple, red) indicate different phytochemicals, and we want to invite lots of those disease fighters to this dinner party! Don’t worry if you can’t find other colors, though – commonly available orange carrots are super healthy on their own. Read more about the awesome properties of carrots here!

carrot3
veggetti

I’m using my Veggetti vegetable spiralizer for this carrot salad. For just a few dollars, it offers a great way to enjoy a variety of crunchy vegetables.

Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta

If you don’t have a vegetable spiralizer, that’s fine – you can make this same recipe with grated or shredded carrots. Either way, your salad will be delicious!

Ingredients (Serves 1 as a meal or 2 as a side)

2 large or 3 small carrots

For the dressing:

1 teaspoon diced fresh ginger

1 diced clove of garlic

1/4 onion, chopped

1 tablespoon unfiltered apple cider vinegar

3 tablespoons extra virgin olive oil

1/4 teaspoon Braggs Liquid Aminos (or use soy sauce)

1 sprig of fresh mint (or 1/2 teaspoon of dried, crushed mint)

carrot2

Directions

Step 1) Spiralize or shred your carrots. Arrange on a serving plate.

Step 2) Combine all dressing ingredients in a small blender. Blend until onion is pulverized and a creamy emulsion forms.

Step 3) Drizzle dressing over carrots. Garnish with fresh mint and serve immediately.

Easy Tuna Rendang

Easy Tuna Rendang over rice with a side of shrimp and greens

Rendang, a traditional Indonesian dish, involves simmering meat in a rich, fragrant sauce of coconut milk, chilies, and myriad spices. Beef rendang is most common, but rendang can also be made from other meats (such as pork, chicken, or goat) and hearty fish. Here on the Gulf Coast, we’re taking advantage of the availability of right-off-the-boat seafood and are making rendang using a fresh tuna steak.

One pound of fresh Yellowfin Tuna steak

Full disclosure: While the freezer in our Midwest home is stocked with small quantities of goodies such as lime leaves, lemongrass stalks, Thai chilies, and galangal, our traveling kitchen here on the Gulf Coast is not. Consequently, we’ve taken liberties – a lot of liberties – with the traditional rendang base. That’s why we’re calling it “Easy.” The results were quite tasty (or we wouldn’t share them with you!). So, if you’re looking for an EASY way to capture the general flavor of rendang without investing in a list of niche ingredients, give this a whirl!

Ingredients (Serves 4)

1 pound Yellowfin tuna steak, cut into 2 inch cubes

1 tablespoon coconut oil

1 can coconut milk

2 cloves garlic, minced

1/2 onion, minced

2 tablespoons Sriracha sauce (more or less to taste)

Directions

Step 1) Melt coconut oil in large skillet over high heat. Sear tuna over high heat for about 30 seconds. Flip tuna over and sear an additional 30 seconds.

Step 2) Reduce heat to low and add remaining ingredients to skillet. Simmer over low heat for 30 minutes, or until sauce is thickened. Serve over rice.

Life is short. Try something new!

Amberjack Tacos

Fresh Amberjack Tacos

Spicy and smoky, sweet and savory, these amberjack tacos are a gulf coast delight. Amberjack is a prized fish on gulf coast menus. Mild and meaty, amberjack to me seems like a cross between swordfish and tuna in the kitchen. In the wild, amberjack prefer warm ocean waters, and grow up to six feet long!

Ingredients (Serves 4)

8 flour tortillas

1 pound of fresh, filleted amberjack, cut into 1 inch cubes

2 tablespoons bacon fat

1 cup romaine lettuce, sliced fine

1 fresh tomato, diced

2 ripe avocados, diced

Juice from 1/2 orange

1 cup shredded cheddar cheese

For the creamy sriracha sauce:

1/4 cup sour cream

1/4 cup mayonaise

1 tablespoon sriracha (more if you like things spicier)

2 garlic cloves, minced

Directions

1) Blend together creamy sriracha sauce ingredients. Set in refrigerator.

2) Toss diced avocado gently in juice from 1/2 orange. Set aside.

3) Add bacon fat to skillet over medium high heat. Add cubed amberjack to skillet. Allow to cook for 2 minutes without disturbing. Then, use a tongs to turn the pieces of fish over and cook for an additional 2 minutes. Remove fish from skillet with a slotted spoon.

4) To assemble your amberjack tacos, first spread some of the creamy sriracha on each tortilla. Top with lettuce and avocado. Add 5 or 6 pieces of cubed amberjack. Garnish with diced tomato and a sprinkle of cheese.

Enjoy! Life is short. Eat good food.

Italian Marinated Eggplant

It should come as no surprise that Crowded Earth Kitchen features at least one or two new eggplant recipes every summer. When you emphasize “fresh” and “frugal” in your kitchen, eggplant has a way of emerging as a frequent star. This summer, as these lovely purple beauties make their way from our garden to our table, we’re trying something new. Italian Marinated Eggplant is best served cold as part of an antipasto platter, with a side of crusty bread, or as a salad ingredient with fresh mozzarella (shown above). Enjoy!

eggplant1Ingredients (Makes 1 quart)

1 large or 3 small eggplant Continue reading

Penne with Glazed Vegetables

P1Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! Continue reading