Ahi Tuna and Thai Red Curry Risotto

What started out as a cabinet check and a need to use up the veggies in the fridge, turned into a very interesting idea; THAI RISOTTO! Is that even a thing? Yes, yes it is, and yes it was absolutely amazing. The idea was born but then, where do I even begin?! So you make regular risotto and instead of adding cheese you add the spices and sauces? Not exactly. With the guidance of LOVE AND OLIVE OIL’s recipe Thai Red Curry Risotto and a little experimenting of my own- a show stopping dish was born. Ugh and it was SO good..

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INGREDIENTS:

1 ahi tuna steak

2 tablespoons sesame oil

1 medium onion (finely chopped)

4 garlic cloves (minced)

2 tablespoons ginger (minced)

1 cup arborio rice

3 tablespoons red curry paste

3 cups vegetable broth (warmed)

1 can coconut milk

1 lime (juiced)

1 tablespoon brown sugar

1 tablespoon soy sauce

1 red pepper (chopped) about a cup

1 cup broccoli (chopped)

1 cup cauliflower (chopped)

1 cup pineapple chunks

1 teaspoon sesame seeds

Small handful of basil leaves (cut into ribbons)

DIRECTIONS:

  1. Heat sesame oil in a dutch oven over medium-high heat. Add the onion, garlic and ginger. Saute for 2 minutes or until fragrant, then add the rice and curry paste, stirring until well combined.
  2. At about a half a cup at a time, add the warmed broth. Stirring until mostly absorbed, then add another half a cup at a time until all the broth is absorbed. Add a cup of the coconut milk and stir again until mostly absorbed, about 10 more minutes.
  3. Add the lime juice, brown sugar, soy sauce and remaining can of coconut milk to the rice mixture. Throw in the chopped red pepper, broccoli, cauliflower and stir for a few minutes, then add the pineapple chunks and stir some more.
  4. Heat another pan on high heat- the hottest you can get it. Sprinkle with a little salt and pepper and sear the tuna on both sides- about 2 minutes per side, depending on how thick your steak is.
  5. Give yourself a big scoop of the risotto, add the tuna steak on top, sprinkle with sesame seeds and the basil ribbons. ENJOY!
Ahi Tuna and Thai Red Curry Risotto

Vegetarian Black Bean Tostadas

With the mercury finally rising and Spring in full on bloom what is better than something fresh and delicious? Cinco de Mayo is tomorrow and this is just about the most perfect and EASY meal you can make! These are simple black bean tostadas with charred corn and guacamole for a perfect weeknight vegetarian meal if you are in a hurry but of course, feel free to add some spicy chicken or carne asada for your meat loving friends. Heck, while you’re at it, add a margarita, like this one from Honestly Yum and you’re seriously set!

INGREDIENTS:

3 tablespoons white vinegar

¼ red onion (sliced)

6 corn tortillas (6 inch)

1 can black beans (mostly drained)

½ teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon chili powder

¼ cup chopped green chilies (canned)

2 tablespoons vegetable oil

3 cups fresh corn kernels (about 3 ears)

2 avacaods

1 lime (juiced)

¼ red onion (minced)

¼ cup cilantro (minced) + more for garnish

½ cup of sour cream

½ cup mexican cheese blend

DIRECTIONS:

  1. Place the chopped red onion and white vinegar in bowl and mix thoroughly, allowing this to sit for about a half hour while you are prepping the rest of the meal.
  2. Preheat the oven to 375F and lightly rub both sides of the tortillas with vegetable oil. Bake until the tortillas start to crisp up- flipping over halfway through. The tortillas for crisp up further once they are cooled down.
  3. Using a food processor, pulse the black beans, cumin, smoked paprika chili powder and green chilies together until mostly smooth but with still some whole beans visible. Next transfer the mixture to a small pan to warm up. If you prefer, a immersion stick blender also works well here if you’d rather dump everything into the pot first.
  4. In another pan, using high heat, add the vegetable oil and fresh kernels. Stirring around to make an even layer and leave in the pan for at least 2 minutes before moving around again to insure you get a good char on the kernels.
  5. For a quick guacamole, smash the two avocados, add the juice of the lime, minced red onion and minced cilantro together. Season with salt.
  6. To assemble, sprinkle the cheese on the tostada, then the black beans, a scoop of corn, a scoop of guacamole, a top with sour cream, pickled red onion and a little cilantro. ENJOY!
Vegetarian Black Bean Tostadas

WARDROBE SNACKS – When Your Strawberry Waffers Match Your Pantsuit

WARDROBE SNACKS, a collaboration between photographer Kelsey McClellan and prop / set stylist Michelle Maguire where the wardrobes perfectly match various foods. This awesome project was inspired by Michelle’s stepdad watching TV while resting a sandwich on his thigh- sans plate, in between bites; a commuter cramped on a crowded bus trying to get something out of a bag; someone on a lunch break eating from their lap on a park bench. The attention to detail is so well executed- I can’t wait to see what else these two have in the works..

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WARDROBE SNACKS – When Your Strawberry Waffers Match Your Pantsuit