#easy entertaining, #eating healthfully, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Eating Healthfully… Grilled Sesame Teriyaki Tuna

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One of the quickest ways to a healthy summer-time dinner is fish on the grill.  Impressive enough for company, but simple enough for any night of the week.

A personal favorite of mine is Grilled Sesame Teriyaki Tuna.  I find yellowfin tuna a great option for this recipe – it’s got a nice mild flavor and holds up great on the grill.

Grilled Sesame Teriyaki Tuna

Asian Marinade

4   Tbls.    Stonewall Kitchen Organic Sesame Teriyaki* (it’s also gluten-free!)
1   Tbls.    Tamari (gluten free)
2   Tbls.    White Vinegar
1   Tbls.    Napa Valley Naturals toasted Sesame Oil*
2   tsp.     Bourbon Barrel Smoked Sesame Seeds*

4              6 oz. pieces of yellowfin tuna, 1 inch thick
½  Cup    Stonewall Kitchen Organic Sesame Teriyaki Sauce*
2   tsp.    Bourbon Barrel Smoked Sesame Seeds*

In a bowl, add all the marinade ingredients together and whisk until thoroughly blended.  Place tuna steaks in a shallow baking dish and pour marinade of tuna.  Gently turn tuna to coat.  Chill for 30 mins – 1 hour.

Preheat grill.  Once grill is hot, place tuna on grill.  Grill for 5-6 minutes on each side or tuna is just opaque. (Only flip once to avoid sticking).  DISCARD LEFTOVER MARINADE.

Drizzle tuna with Stonewall Kitchen Organic Sesame Teriyaki and garnish with smoked sesame seeds. Tent and left rest for 5 minutes.

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Serving suggestion:  Serve with Asian noodles (i.e. King Soba Noodles*) tossed with steamed broccoli and Sesame Teriyaki Sauce; or basmati rice and healthy Asian Cabbage & Kale Slaw**.

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*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

** Find Asian Cabbage & Kale Slaw recipe on our website.

Enjoy!

Michele

#easy entertaining, #eating healthfully, #gluten-free, Recipe of the Week, Side Dishes

Eating Healthfully… Asian Cabbage & Kale Slaw

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Nothing pairs with summer grilling like a great slaw.  Although I love the classic sweet mayo based coleslaw, I also find the lighter (and healthier) taste of this Asian slaw delicious and refreshing paired with fish or chicken.

Asian cabbage and kale

Asian Cabbage & Kale Slaw

4  Cups    Kale washed with ribs removedthen rolled and sliced thin (chiffonade)
4  Cups    Red Cabbage, thinly sliced
2               Carrots, large- shredded

Asian Vinaigrette
¼  Cup     GF Tamari or Soy Sauce (use Tamari for gluten free)
¼  Cup     Lemon Juice
¼  Cup     Napa Valley Naturals Grapeseed Oil*
2   Tbls.                Grated Ginger, fresh
2   Tbls.                White Vinegar
2   Tbls.                Napa Valley Naturals toasted Sesame Oil*
1   Tbls.                Bourbon Barrel Smoked Sesame Seeds*

Toss together the kale, red cabbage and carrots in a large bowl.  In a separate bowl, add all the vinaigrette ingredients together and whisk until thoroughly blended.  Pour ½ the vinaigrette over the slaw and toss.  Serve immediately or chill for 1 hour.  Taste and apply more dressing if needed.

Asian cabbage and kale slaw

Save left over vinaigrette use over green salad, toss with Asian noodles for a delicious Asian pasta salad, or use as a flavorful marinade.  Delicious on tuna or chicken.

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*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

Enjoy!

Michele

#eating healthfully, #gluten-free, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Easy Entertaining… Panko Crusted Pork Tenderloin with Mustard & Horseradish

Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

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Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

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Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.

 

#eating healthfully, #gluten-free, New at à la Maison, Our Favorite Things..., Recipe of the Week

Our Favorite Things… Blends by Orly Gluten Free Flour Blends

blends-by-orly-group-pic-1Gluten free baking is a breeze with Blends by Orly… 4 different artisan gluten free flour blends (London, Manhattan, Tuscany, and Sydney) which have become a staple in the Graham home.

What makes Blends by Orly unique is that it’s comprised of multiple different blends of gluten free grains  custom created to give bakers the most perfect results whether they’re creating bread, pizza dough, cake, cookies, biscuits, pancakes, or a pie crust. (I actually just ordered a new bread maker which I can’t wait to test out, and  Blends by Orly bread flours perform wonderfully in bread makers on the gluten free setting).

These amazing blends are a 1 to 1 replacement for wheat flour in any recipe, and are made with the highest quality wholesome gluten free ingredients, including quinoa, sorghum, millet, and brown rice, and they contain no sugar or additives. They’re also Kosher and Non GMO certified, Nut Free, Vegan and Corn Free.  Plus each bag comes with a recipe on the back – however, these flour blends will work beautifully in your favorite recipes!

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Orly’s recipe for Coffeecake Muffins… delicious!  Nobody would guess these were gluten free.

Orly’s Gluten Free Coffee Cake Crumb Muffins

Cake:

1 2/3 cups (215 grams) Sydney Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) sour cream or plain yogurt (I used greek yogurt)

Crumb Topping:
1 tablespoon cinnamon
1 1/2 cups (200 grams) Sydney Blend
1 1/3 (215 grams) white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (210 gram) melted butter

 

Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper cups.

Mix: Mix together the Sydney Blend, sugar, cinnamon, baking powder, baking soda and salt.   Then add the melted butter and use your hands to rub the butter into the dry mixture.  Mix all ingredients together until the texture is crumbly.  In the bowl of your stand mixer with the paddle attachment, beat the butter until softened (about 1 minute). Gradually add the sugar and cream together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until fully incorporated.

Bake: Spoon or pipe the batter to fill ¾ of the muffin cups.  Fill the rest of the cups with the crumb topping on top of the batter. Bake for about 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

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Find Blends by Orly at a la Maison in Baldwinsville, or call 315-440-6637 to order.

#eating healthfully, Cooking & Entertaining Ideas, New at à la Maison, Our Favorite Things..., Uncategorized

Our Favorite Things… Alta Cucina Italia Balsamic Reductions

Warning…Alta Cucina Italia’s Balsamic Vinegar Reductions are addicting!  Seriously, I find I reach for my Crema Balsamica daily.

Alta Cucina Italia products are made in small batches, blending only the freshest ingredients available.  They are committed to green practices and 100% natural ingredients – no artificial flavors, colors or preservatives.

Their balsamic reductions are made with 100% Italian Balsamic Vinegar of Modena, and blended with amazing ingredients such as blackberry, fig, and ginger – creating unqiue flavor profiles to enhance your culinary creations.

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These delicious reductions, such as Crema Balsamica, are great drizzled over meats, fish and poultry; use for a quick appetizer drizzled over cheeses; make a light dessert by drizzling over fruits, berries, figs, or ice cream; and of course, it’s amazing over your caprese salad!

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Find Alta Cucina Italia Balsamic Reductions and Flavored Olive Oils at a la Maison in Baldwinsville, New York.  Or call 315-440-6637 to order.

 

 

#eating healthfully, Cooking & Entertaining Ideas, Our Favorite Things...

Our Favorite Things… Vegetable Spiralizer

Perfect kitchen tool for any veggie lover. Make healthy summer-time eating is a snap with a vegetable spiralizer from a la Maison!

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Healthy veggies noodles, or even veggie rice, will be right at your fingertips and can replace wheat or grain based pastas in many recipes. Well eaten raw or cooked, veggie noodles are nutrient rich and a great addition to your diet.

#eating healthfully, Cooking & Entertaining Ideas, Recipe of the Week

Eating Healthfully… Oatmeal with Very Blueberry Jalapeno Compote

Wake up your morning oatmeal with a something a little special… Very Blueberry Jalapeno Compote!  Don’t let the jalapeno scare you… the sweetness of the blueberries mixed with the subtle warmth of the jalapeno add a depth of flavor to your traditional bowl of oatmeal that is sure to become a morning ritual.

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Here’s how I put mine together…

Ingredients (Serves 1)
½ Cup Organic GF Old Fashioned Oats
1 Cup Filtered water
Pinch of Salt

½ Cup Frozen Wild Blueberries
1-2 Tbs. Forever Herbs Blueberry Jalapeno Compote

Prepare oatmeal by combining oats, water and salt in a pan over medium heat. Briskly stir or whisk oatmeal to make a creamy consistency – just until boiling. Then stir occasionally for about 5 mins. Pour oatmeal in a serving bowl and let rest for 5 minutes.

In a microwave safe bowl, microwave frozen blueberries at 50% power for 1 minute 20 seconds. Add in Blueberry Jalapeno Compote – microwave on high for 15-20 seconds. Stir to combine.

Pour Very Blueberry Jalapeno Compote over Oatmeal and topping with your favorite toppings such as sliced almonds, brown sugar or maple syrup and almond milk.

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What a great way to get a healthy dose of fiber and two servings of super foods, oats and blueberries, into the first meal of the day. This has become one of my favorites!

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You can find Forever Herbs Blueberry Jalapeno Compote at `a la Maison in Baldwinsville.

Cheers to healthy eating!

Michele