Like most of the nation, we are feeling the heat this week. I know, I know, I shouldn’t complain. After all, we are in Colorado and have relatively low humidity, but it is still H-O-T. So my usually creative menu is uninspired. I don’t feel like cooking (or even thinking about turning on the stove.) So what to do? Mary had an inspired idea requiring no cooking at all: Poisson Cru. Think sushi-grade tuna with all kinds of goodness. This recipe is inspired by one of our favorite athletes, pro surfer, Laird Hamilton. I find him one of the most inspiring athletes ever. His book is amazing and a great read. This recipe is awesome for a hot day when you don’t want to worry about cooking. It takes about 10 minutes of prep and 15 minutes to marinate. If you have never tried (or prepared) raw fish, this is a great recipe to try. There is so much flavor and the texture is perfect. We served this with toasted French bread, but you could eat it on its own, with crispy won tons, etc. The possibilities are endless. We usually make this more in the Poke style with a teriyaki-like sauce while this incorporates coconut milk in the Tahitian style. Both are wonderful, but I have to say; this hit the spot! How are you beating the heat?
Kelly & Mary
Poisson Cru
Based on ‘Force of Nature‘ by Laird Hamilton
½ C Coconut Milk
½ C Fresh Lime Juice
2 Scallions, Chopped
1 Large Tomato, Diced
1 Small Cucumber, Peeled, Seeded, and Diced
2 Carrots, Diced
*Zest of 2 limes
1 lb. Sushi-grade Ahi Tuna, Cut Into ½” Cubes
Crushed red pepper to taste
Sea Salt and Black Pepper to taste
Fresh mint leaves (optional)
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In a large glass bowl, combine the milk, lime juice, scallions, tomato, cucumber, carrots, *zest, salt and pepper.
Add the tuna and let marinate for 15 minutes.
Drain the excess liquid and serve immediately.
I am always looking for ways to make flavorful and healthy dinners during the week. It is always a challenge when you are busy and don’t feel like cooking at the end of the day, so things that can be prepped ahead of time or quickly are always the answer. I often opt for some semi-homemade options to supplement these meals. This is one that is great because it is easy to prepare and you can do pieces early in the day or right before cooking. Plus, you can throw some additional chicken and veggies in to save for lunches later in the week. I like to take the leftover rice and mix in chopped chicken and veggies for a great easy lunch! By skipping the cheese and sour cream included with lots of Mexican food, you can save lots of calories. This has so much flavor, I didn’t miss it. Enjoy!!
Kelly
Grilled Chicken Fajitas
1 Pound Chicken Breasts
2 Red Bell Peppers
1 Green Bell Pepper
1 Zucchini
1 Red Onion, Sliced
1 Avocado
2 T Olive Oil
Salt and Pepper to Taste
Mission Fajita Tortillas
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Marinade:
3 T Frank’s Red Hot Wing Sauce
Juice of ½ a Lime
2 T Red Wine Vinegar
1 Clove Garlic, finely chopped
2 Scallions, finely chopped
Salt and Pepper to Taste
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Rice:
Near East Spanish Rice
1 Tomato, cubed
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Beans:
365 Organic Refried Beans
Jalapeños
Juice of ½ Lime
Cumin
Salt and Pepper to Taste
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Combine all marinade ingredients in a bowl and coat chicken with the mixture.
Cover the chicken and refrigerate until ready to grill (ideally 30 min – about 10 hours.) Prep the veggies by cleaning them and cutting them into manageable pieces to grill (quarter the peppers and slice the zucchini lengthwise.) Toss the veggies in 1-2 T olive oil and salt and pepper.
Slice the onion and set aside.
Prepare the rice according to the package directions and add chopped tomatoes after about 10 minutes of cooking.
Add 1 T olive oil to a skillet and cook the onions over med-high heat until golden.
Heat the black beans in a skillet over medium heat until warmed through, stirring in the jalapeños, lime juice, and spices. (Black beans do NOT photograph well, but they taste yummy!)
Grill the veggies and the chicken, let rest for a few minutes then slice into strips.
Heat the tortillas and serve immediately.
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PS – When Ali got home late after work, she reinvented this by using lettuce in place of the tortillas which looked Fabulous! Gotta love new ideas! Do you have other ways to do fajitas??
