Eat Well, Be Well! 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 Continue reading
Anti-angiogenic foods are getting plenty of attention these days, now that the mainstream medical community has embraced the cancer-fighting properties of these foods.
In a nutshell, anti-angiogenic foods contain compounds which help to cut off cancer from it’s blood supply, helping to “starve” cancer which already exists in the body and helping to prevent cancer from developing in the first place. This Continue reading
My local market sells small, individually sealed, frozen Ahi tuna steaks for a very reasonable price. Ahi tuna (Yellowfin tuna) is high in protein, low in fat, and packed full of B vitamins. While I generally prefer the sustainability and reliably lower mercury levels of small fish such as sardines, the delectable flavor of Ahi tuna is an indulgence I’m not ready to part with entirely. This recipe offers an easy way to enjoy this delicious fish.
A note about slicing tuna for pan searing: If you enjoy tuna a bit pink in the center, slice your tuna steak 1/3 inch thick and sear quickly. I prefer tuna cooked through, and slice my steak into 1/4 inch thick pieces. It’s up to you.
3 ounce frozen Ahi tuna steak, sliced thin
1 teaspoon coconut oil
2 cups torn romaine lettuce leaves
2 tablespoons cooked, shelled edamame (soybeans)
1/4 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1 tablespoon chili vinegar
colorful pepper slices to garnish
Step 1) Arrange torn lettuce on a serving plate. Sprinkle with cooked, shelled edamame.
Step 2) In a small bowl, whisk together grated ginger, sesame oil, soy sauce, and chili vinegar to make a simple vinaigrette. Set aside.
Step 3) Heat coconut oil in a skillet over medium heat. Make sure bottom of skillet is evenly coated with oil. Add Ahi tuna slices and sear 15 – 30 seconds on each side (if you like the middle pink) or up to 1 minute on each side (if you like the tuna cooked through).
Step 4) Arrange tuna slices over lettuce and edamame. Drizzle with vinaigrette. Garnish with pepper slices.
Enjoy your Ahi Tuna Salad!
This just might be the easiest item to prepare on your entire party buffet… and the most popular! Who doesn’t love a good Bloody Mary? Sure, the spicy, tomato based vodka beverage is tasty, but everyone knows the best part of a well made Bloody Mary is the garnish. Here at Crowded Earth Kitchen, we ran with that idea and created Inside Out Bloody Marys. The beverage itself is shot sized and potent, accompanied by an assortment of excellent pickled vegetables. Rock On!
Ingredients (Serves 12)
12 ounces (1 1/2 cups) spicy Bloody Mary mix, chilled (Preservation and Co. Bloody Mary Mix 32 Oz. Jar)
12 ounces (1 1/2 cups) good quality vodka, chilled
1 cup of pickled mushrooms
1 cup of pickled beans (Tabasco Beans, Spicy, 16 Ounce)
1 cup of pickled okra (TABASCO Spicy Pickled Okra 12 oz. jar)
Double (3 ounce) shot glasses
OK, friends – this is easy enough to prepare even if you’ve already enjoyed a full size Bloody Mary or three. 😉 Begin by arranging your relishes in the center of a party platter. If you want more than three options, go for it. Try thick slices of dill pickles, ginger pickled carrots, garlic stuffed green olives, rosemary pickled cherry tomatoes, etc.
Next, arrange your shot glasses on the outer edge of the party platter. Fill your shot glasses half full with chilled vodka, and top with chilled Bloody Mary mix. Serve immediately!
Summertime is not the time for fussy recipes. No, summertime is the time for featuring fresh-from-the-garden delicacies at their understated best! Try this… slice a few sun ripened heirloom tomatoes. Top them with a few slices of fresh mozzarella cheese. Sprinkle with sea salt and freshly ground black pepper. Tuck a few sprigs of fresh herbs here and there (I used pineapple mint). Serve immediately.
Really, that’s it. We’ll have plenty of time for fussy tomato recipes next winter. Today, just enjoy a simple salad in the sunshine!
Cold and crisp meals can be delightful, particularly in summertime. This hearty salad makes a filling, high protein lunch. Add a cup of gazpacho and a fruity dessert, and you’ve got a complete dinner packed full of vitamins. What could be better?
1 head of Romaine lettuce, washed
1 large, ripe tomato, chopped
2 slices of bacon, diced
1 cup of light sour cream
1 teaspoon taco seasoning mix
Step 1) Fry bacon until crispy. Drain on paper towel and set aside.
Step 3) Stir taco seasoning mix into light sour cream and blend until well combined. Scoop mixture into a plastic sandwich bag, and cut off one corner of the bag to create a small opening. Squeeze mixture through the small opening in this “homemade pastry bag” to make a decorative zig-zag of dressing over each salad plate.
Step 4) Top each salad with smoked salmon and crispy bacon. Serve immediately.
Cinco de Mayo is a great celebration not only in Mexico, but also in Mexican-American communities throughout the United States. Celebrated on May 5th (obviously), Cinco de Mayo is akin for many to the 4th of July. Both days offer an opportunity to celebrate heritage with family, friends, and great food. Crowded Earth Kitchen is happy to help you out with the great food part! Over the next few days, we’ll build the components of a delicious Cinco de Mayo meal.
Today we’re beginning with a simple salad featuring chayote, a vegetable native to Mexico. Chayote is a gourd, along with melons and squash. Resembling a wrinkled pear, chayote is low in calories and high in Vitamin C. Most chayote recipes are cooked… but chayote is actually quite crisp and delicious raw. The entire fruit – peel, seeds, and all – is completely edible. We’re taking advantage of that fact by simply washing our chayote and shaving it on the side of a box grater (a mandolin slicer would work just as well). From there, all we need is a bit of acid and spice. Delicious!
Ingredients (Makes 6 side dish servings)
Two chayote (should be firm when squeezed and the size of large pears)
Juice from one lime
1/2 teaspoon chili powder
1/4 teaspoon sea salt
Thinly shave chayote using the side of a box grater or a mandolin slicer. Toss chayote with lime juice and chili powder. Sprinkle with salt. Serve immediately, or refrigerate for up to 1 hour.