Pan-Seared Tuna with Mango Salsa

I usually cook this tuna in my trusty, seasoned cast iron skillet but if you’re a grill master by all means use an outdoor barbeque.  The mango salsa can be made ahead of time and chilled in the fridge, but bring it to room temperature before serving.  Try serving with an arugula salad and baked sweet potato wedges.

TIME 20 minutes

SERVES 4 

MANGO SALSA

1 medium, just-ripe mango, chopped (1 generous cup)

3 tablespoons minced red onion

½ red or green jalapeno pepper, seeded and minced

1 small tomatillo or green tomato, diced

1 small clove garlic, minced

Juice of ½ lime

½ teaspoon sea salt

2 to 4 tablespoons chopped cilantro

OTHER INGREDIENTS

1 teaspoon olive oil, plus additional for drizzling

4 tuna steaks, 4 to 6 ounces each (the thicker the better)

Sea salt

Freshly ground black pepper

Lime wedges

PREPARATION

·       In a medium bowl combine all salsa ingredients.  Set aside.

·       Heat oil in a heavy cast iron skillet or grill pan to medium-high.

·       Rinse tuna and dry with paper towels.  Drizzle both sides of tuna with olive oil and sprinkle with salt and pepper.

·       Sear tuna on each side for 2 to 3 minutes, depending on thickness and desired doneness.  Medium-rare is recommended.  Don't overcook.  The tuna will continue to cook after removed from heat.

·       Remove tuna to individual dinner plates or one serving platter.  Spoon a bit of salsa on each piece, or alongside.  Pass extra salsa at the table.

·       Serve with lime wedges for squeezing.

Veg with Lisa

Glori Berkel and I worked very hard on this pilot episode!  And I cooked a lot of greens!  Even if you think cook greens aren't your thing, give this one a try - you might be surprised.

Sautéed Leafy Greens                          

They don’t get much easier or healthier than this.  You can use any hearty leafy green that’s suitable for cooking in this dish, but Swiss chard is my favorite.  Collards, mustard greens, kale, and even spinach are all delicious prepared this way.  Plus, greens are an excellent source of vitamins and minerals such as calcium, folic acid and iron, all of which are often lacking in a vegetarian diet.

Be careful not to overcook the greens.  If you do you’ll end up with something reminiscent of the yucky canned spinach we all hated as kids.

TIME 10 minutes

SERVES 4  

INGREDIENTS

1 large bunch greens (about 1-1 1/2 pounds)

1-2 teaspoons extra virgin olive oil

1 medium or 2 small cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon crushed red chili flakes (optional)

1 teaspoon vinegar or lemon juice (if your meal has an Asian flair use rice vinegar, if it’s Mediterranean go with Balsamic, lemon juice adds a nice fresh flavor)

PREPARATION

·       Wash greens.  It’s OK if a little moisture is still clinging to the leaves.  Remove and discard any large stems.

·       Stack the leaves, several at a time, and roll them up like a big fat cigar.  Chop the rolled leaves into 1 - 2 inch ribbons. 

·       Heat oil in large skillet over medium-high heat.  Add garlic.  Stir and cook 1 - 2 minutes until garlic is fragrant.  Be careful not to burn the garlic.

·       Add greens to skillet.  Sprinkle with the salt and reduce heat to medium-low.  Toss a few times; tongs are helpful.  Cook 2 to 4 minutes, tossing occasionally.  The heartier greens like collards and mustard greens will take a bit longer to cook than a more delicate green like spinach.  You may also want to cover the skillet a bit to cook more thoroughly.

·       When greens are cooked, but still bright green in color, remove to serving bowl.  Add the pepper and chili flakes, and sprinkle with vinegar or lemon juice.

·       Serve immediately or at room temperature.

Sarma’s Mango Shake for Salma

I can’t take credit for this one, I apapted it from Sarma Melngailis and Matthew Kenney’s book Raw Food Real World.  So what if you aren’t a raw foodist?  The book is worth buying even if you only make their delicious shakes and smoothies.  This is one of my favorites.  You will be amazed at how smooth and decadent it is.  You just don’t need anything but pure wholesome ingredients to please your palate.  This recipe makes three medium -- sized shakes, or one very indulgent one!  J  If you’re not going to drink the whole batch, put any leftovers in individual containers and freeze.  Grab and go! 

MAKES 3 good sized shakes

INGREDIENTS

3 cups diced mango – I like to cut and freeze the mango chunks ahead.  It’s not necessary but it makes the shake very creamy

2 cups coconut water

1 tablespoon agave nectar (Sarma calls for 3 T but I just don’t think you need that  much. Mangos are super sweet on their own)

2 teaspoons vanilla, or if you’re lucky enough to have your friend Salma bring you some whole vanilla pods from Mauritius, scrap the seeds from a 2” piece

Squeeze of limejuice

Pinch of sea salt

PREPARATION

·                In a blender, puree all ingredients until smooth.  Marvel at nature’s goodness.                 

Dark Chocolate Pudding

This is wicked.  Don’t tell your guests (or your husband) this dessert is vegan and contains tofu – they will never know!  Make sure to use silken tofu, the kind often sold in aseptic containers.  Although I generally avoid using microwave ovens, if you’ve got one they are very handy for melting chocolate.  If you live in Dubai and are fortunate enough to have a friend smuggle in real vanilla, the kind with you-know-what in it, you’re super lucky.  Otherwise the fake stuff they sell will be fine.

TIME 15 minutes, plus time to chill

SERVES 6 to 8 (it’s rich!)

INGREDIENTS

1 cup dark chocolate (use good quality dark chocolate bars broken into small pieces)

290 grams silken tofu

1 ripe, but not mushy, banana or 2 to 3 small “apple” bananas

Dash of Balsamic vinegar

3 tablespoons firmly packed brown sugar

1 teaspoon vanilla extract or almond extract

Slivered almonds, flaked coconut, fresh berries or powdered sugar (optional toppings)

PREPARATION

•  Melt chocolate in a heavy saucepan over low heat, stirring constantly. 
•  Alternatively, melt chocolate in microwave oven, using microwave safe bowl, stirring    often with a wooden spoon.  Watch closely as it will burn easily.
•  Cool melted chocolate slightly.
•  Add melted chocolate, tofu, banana, vinegar, sugar and vanilla or almond extract to   blender.  Blend until smooth.
•  Pour into 6 to 8 individual serving cups, or into one medium-size bowl for oneJ Chill.
•  Add one or more toppings when ready to serve.

Dubai in Haikus

It’s officially hot and humid. I can hack that part. But what I simply cannot bear is when the air gets nasty, like a brown Jell-O salad that's thick, heavy and full of sand. The last thing you want to do is be outside or open your windows. It’s been like that for over a week now and I feel suffocated. My nose is stuffed and I have a throat full of gunk. My eyes burn. My energy level lags and I could sleep for 12 hours a night. I guess this is my payback for enjoying the lovely winter months here while my Midwestern friends suffered with snow.

Last Thursday evening, the start of our weekend, Stan came home and I was like a child. I had been in self-imposed exile, refusing to leave the apartment and expose myself to the dusty air. I was bored, restless and indecisive as to what would lift the cloud I had put above my own head. I was a whiny bitch, complaining, “We never do anything because there isn’t anything to do here.”

So the next night at dinner, Stan was prepared. We’ve been married for nearly 13 years after all. “I have a dinner activity,” he announced. “We’re going to have a haiku contest. The topic is Dubai.” Oh the irony - a haiku is supposed to be about nature.

Nevertheless, here are four of our creations. In keeping with the spirit of the place, I had to censor out a few. Vote for your favorite.

#1

A city of gold

of air conditioners too

and lots of bling bling

#2

palm trees, dates, sunshine

camels in the desert sand

blue water, soft waves

#3

artificial place

soulless city, hummus good

shite summer weather

#4

biggest stuff in world

plastic surgery abounds

beaches hanging on

gulfnews : Rough sea warning for UAE residents

Seize the Day

Welcome to the week.  We start on Sunday here.  I felt a little off this past weekend: I had a cold, my head was full of snot, my body and mind tired.  I was feeling homesick and sorry for myself.  Poor me (more like poor Stan).  But I had a good night’s sleep (they have been rare lately) and felt pretty refreshed when I woke this morning. 

While Stan showered, I made my way slowly to the kitchen, savoring the silence.  I opened the window to have a peek at the sea.  Sweet!  The water was smooth as glass.  Most days as soon as I get the apartment to myself I do my meditation practice.  If it doesn’t happen first thing, it usually doesn’t happen.  But today I knew I had to take my practice to the beach.  How can someone live within striking distance of the ocean and feel self-pity?!

I gobbled half a mango, grabbed my things, threw on a floppy hat and bravely crossed the road to the beach side.  I then wound my way in front of the Royal Meridien and Habtour Grand resorts and in less than 10 minutes I was barefoot in the smooth sand.  I’m telling you, the water was crystal clear with nary a ripple.  It looked like an aquamarine mirror.  I couldn’t wait to slide into the cool silky water.  Wait a second.  Cool water?  Drat.  I forgot about that part.  Nope, didn’t even allow myself to think about it.  Instead I summoned my inner Julia, donned my goggles and waded right on in.  If there ever was a prescription to pull me out of my funk, this was it.

As it was still relatively early (for Dubai anyway) I pretty much had the place to myself.  I swam and swam and swam.  There truly is something so purifying, so cleansing, about gliding through the salty water.  I swam as far as my body was willing to take me and got out to walk back to where I started.  I took a few steps, looked back at the water and had to jump right back in.  I could have floated there with the fishes all morning long.  But I was so happy, so content, that I paddled back to my things and walked home, stopping to gaze at the Meridien’s hollyhock garden along the way.

The best meditation practice I’ve had in a long time.  

Arabic Lentil Soup

The Lebanese version of mom's (veggie) chicken soup

After enjoying the wonderfully satisfying lentil soups served in so many restaurants around the region, I came up with this version to make at home. It’s a cream-less, yet creamy and comforting soup that freezes well. I never tire of it!

PREP TIME 15 minutes
COOKING TIME 40 minutes
SERVES 4

INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped (about 1 ½ cups)
1 celery rib, chopped
1 carrot, chopped
1 clove garlic, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
6 cups water or vegetable broth
1 teaspoon salt (you will need more if using water or unsalted broth), plus additional for seasoning
1 ½ cups split red lentils* (sometimes called Mysore dal), rinsed and picked over
Freshly ground black pepper
Lemon wedges and thinly sliced red onions for garnish (optional)
PREPARATION
• Heat oil in soup pot over medium heat.
• Add onion, celery, carrot and garlic. Cook 3 to 4 minutes, stirring, just to soften. Do not brown.
• Add cumin and coriander. Cook another 1 to 2 minutes until fragrant.
• Add water or broth and salt and bring to a boil.
• Add lentils. Return to a boil, then lower heat, partially cover and simmer for 15 to 20 minutes until lentils are soft and falling apart. Cool slightly.
• Puree about ¾ of soup in a blender or use an immersion blender in the pot.
• Return all soup to pot, season with salt and pepper.
• Serve hot with lemon and onion garnishes.
* You can use whole red lentils but the soup might require more water or broth, and additional cooking time.