Tuesday, May 1, 2012

Blondeez Daily Diary Tuesday

Happy May! 

I started the day thankful that the kid stayed mostly asleep and totally fever-free through the night.  I threw together a hot breakfast of Turkey-Apple Hash and made twin tuna salads for CJ and me for lunch.  I grabbed a hard boiled egg to eat late morning before my workout, then afterwards had that tuna salad over arugula with some homemade applesauce.  Some pistachios and grapefruit hit the spot for a snack, and dinner was leftover carnitas and roasted brussels sprouts.  All in all a good day!

Turkey-Apple Hash
Serves 4-8, depending on how hungry you are
Prep Time: 5 min
Cook Time: 15 min
  • 2 Tbsp. cooking fat (I used ghee)
  • 1 tsp. garam masala
  • 1.5 lbs ground turkey
  • 2 Fuji apples, peeled, cored, and grated
  • 1 zucchini or summer squash, diced
Melt cooking fat in large pan over medium heat and add the garam masala, cooking about 2 minutes to infuse.  Add the ground meat to the pan and brown.  Add the apples and squash and cover for about 5 min, or until squash begins to soften.  Remove cover and allow liquid from apples to cook off, stirring frequently.

Fancy Tuna Salad
Serves 1-2
Prep Time: 10 min
  • 1 can tuna
  • 1/2 large fennel bulb, diced and 1 tsp. fennel greens
  • 1/2 shallot, diced small
  • 1 carrot, shredded
  • 2 Tbsp. capers
  • 1 tsp. dried or fresh dill
  • 2-3 Tbsp. olive oil
  • 1 Tbsp. lemon juice
Combine all ingredients, adding oil just to the desired consistency.  Throw in whatever else you have around that sounds good:  olives, sun dried tomatoes, etc.  Serve on bread or over salad greens.

Roasted Brussels Sprouts (Ina Garten, The Barefoot Contessa Cookbook)
Serves: 2-4
Prep Time: 5 min
Cook Time: 40 min
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.  Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

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