23rd May 2007

Linguine with Tuna, Arugula, and Hot Pepper

This was a quick-to-make recipe from the San Francisco Chronicle — only modification was that we only used half the oil that the original called for. If you’re a fan of arugula, try this one out! The recipe below is scaled to serve two.

Linguine with Tuna, Arugula, and Hot Pepper
1/2 lb linguine
1/8 c extra virgin olive oil
2 garlic cloves, minced
1 big pinch hot red pepper flakes
6 oz can tuna in olive oil, drained
Kosher salt
4-5 oz baby arugula


Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.

While pasta cooks, heat olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Serves 2.

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22nd May 2007

Flank Steak with Lime-Chipotle Sauce

This Lime-Chipotle sauce that we used both to marinate and then serve over the flank steak was just divine — spicy, sweet, and citrusy! We also grilled up some asparagus (brushed with a touch of olive oil and seasoned with salt and pepper) and cooked potatoes with garlic and some fresh rosemary from our yard. Everything was perfect together — and of course, that sauce somehow ended up on the potatoes as well! 😉

Lime-Chipotle Sauce
1/2 cup honey
2 tbsp chipotle chiles in adobo, minced
3 tbsp Dijon mustard
1/2 cup lime juice
3 garlic cloves, minced
1/2 tsp allspice
1 tsp cumin
1/2 cup chopped cilantro
salt and pepper

1/2 lb flank steak
1 lime

1. Mix all ingredients together and marinate flank steak for an hour or more
2. Remove steak from marinade (save it!) and grill to desired doneness, flipping once
3. In small sauce pan, let the marinade simmer over low heat
4. Slice steak diagonally across the grain; top with the marinade/sauce

Serve with a lime wedge to squeeze over steak.

Although you’ll really want to, it is not advised to pour the remainder of the sauce directly into your mouth.

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21st May 2007

Chicken Firepot with Shiitake Mushrooms

We shouldn’t have to remind anyone that we’re big fans of Jay Solomon’s Great Bowls of Fire — most are one-pot meals, totally bursting with flavor, and low-fat, to boot. The recipe Lisa made tonight is a perfect example. Shiitake mushrooms, tofu, chicken, carrots, and spinach in a broth made with chicken stock, hot peppers, and soy sauce. All served over some wide rice noodles. Smells, looks, and tastes fantastic. This could just as easily be made using shrimp, or by ditching the meat altogether.

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20th May 2007

Tostones with Guacamole and Bean Dip

As an appetizer for the International Potluck, we made these bake-fried plantains. It was super-simple, just slice the plantains length-wise, place on a baking sheet with cooking spray, sprinkle with salt, and bake in a 350 degree oven until brown and crispy. We also made some guacamole (with tomatillos) and attempted to invent a black-bean dip. The guac worked out well, but the bean dip consistency just wasn’t what we were looking for. The plantain and guacamole recipes can be found in Healthy Latin Cooking.

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20th May 2007

Costa Rican Tilapia

Tonight we had an International Potluck Dinner with some friends; our “entry” was this Tilapia dish. The fish is marinated in lime, garlic, cilantro, and a bit of oil, and baked over a dish of rice that’s been mixed with black beans, tomatoes, oranges, and various spices. This picture doesn’t really do it justice; it was delicious! The rice was really different, we loved the bits of orange in it.

Recipe: Costa Rican Tilapia

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