Lazy-Ass Fiesta Tuna

Well, guess what? 

pouring Kat

It’s pouring in Brisbane. AGAIN.  I swear, we might as well live in Seattle.  I haven’t watered my plants in a week (though it’s time to fertilize again, joy!)

The weather makes me feel a bit cranky. Not even cranky, just a bit blah. I want spice, I want pep, I want to be in SUMMER (which it technically is here, for all my hemisphere challenged friends suffering through February snows and winds – sorry for my whinging.) That being said, I really didn’t want to work hard to get that delightful feeling. Because, as mentioned, I felt blah.

Hence, the Lazy-Ass Fiesta Tuna was born.  This is hardly a recipe, but it tasted so good and was so easy that I couldn’t resist sharing.  It takes exactly two minutes to put together (unless you make your own mayonnaise, which is highly recommended – in fact, I would heartily recommend avoiding commercial mayonnaise, which is twice as expensive for twice as many chemicals.)  (If you make your own mayonnaise, double recipe time to…four minutes.)

Fiesta Tuna

Into the mix went: 

Fiesta tuna

Mix them all up, serve, and eat.  As the Australians say (even when it’s totally NOT true), “too easy.”

Lazy-Ass Fiesta Tuna

paleo, grain-free, sweetener-free, soy-free, budget-friendly

Serves 2 – 3

Ingredients:

  • 1 425 gram can tuna, preferably sustainably pole and line caught (not only better for environment but tastes better!)
  • 1.5 tbsp mayonaise
  • 2 tbsp salsa (ideally make your own…though I don’t. If you’re in Australia, try Byron Bay Chili Co Spicy Salsa- their aren’t any scary ingredients, no sugar, and the owners are super friendly.)
  • 1 tomato, chopped
  • 1/4 lime

Combine all ingredients in a bowl. Stir. Eat. Preferably with a margarita. 

Buried Treasure Tuna

Did I tell you that Anthony and I started Crossfit?

No, I didn’t.  We decided we really wanted to branch out and find a like-minded social network, and additionally, get strong and fit. What better way than CrossFit Northside? It’s a big, friendly box, with the most charming and attentive coaches and cross fitters you can imagine. I know everyone thinks their box is the best, but after just the foundation coach and our first real WOD, I know ours is. Speaking of our first WOD…

WOD

results

 

By the way, that weight is in kilos.  It took me a while to realize that I front-squatted 99 lbs! I really appreciate our coach, James. He spent a lot of time with me making sure my elbows were lifted high enough and my form was accurate.  It makes a big difference when you’re a frightened newbie to have a watchful coach.

After CrossFit, we came home, quickly showered, and Ant said “can you do lunch?” I said sure, and went to the kitchen to start preparing.  After our WOD, I needed protein, and quick.  So, I grabbed some tuna and some sardines. Anthony put a pot of water on to boil, and tossed a few pasture-raised eggs in there. I went to our garden and chopped some fresh chives. Some salt, pepper, lemon juice and olive oil, and Buried Treasure Tuna was born. 

buried treasure tuna

 

Buried Treasure Tuna

primal, paleo, gluten-free, grain-free

Ingredients:

  • 1 large can tuna (ours served four)
  • 2 eggs, just hard boiled
  • 1 can sardines
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh chives
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

Combine all ingredients, mashing the eggs well. Enjoy on a beautiful salad, and dig for the buried treasure – succulent pieces of egg, or some gorgeous sardines. Top with some salsa for a kick. 

Buried Treasure Tuna

Queen of Hearts Pesto

  

After our storm, the plants were due for a much overdue trim. The wild rains and winds had knocked some of them senseless (our arugula is in intensive care; we’re not sure they’re going to make it) but made others blossom with abundance (I’m looking at you, freakin’ rosemary.)

So, it was time to cut back our basil and mint. But of course, being from New York City and having never grown anything besides my own hair, I had no idea how to go about this.

“Cut the mint at pot level,” Anthony told me, “and trim the basil right where it splits off.” After staring at him for a few moments, I uttered, “wha?”

So began the first pruning of 2013. 

basil headless

 

I admit, I felt tremendously and neurotically guilty.  How could I cut back my beautiful plants that I worked so hard to grow? Would they come back? Would they sprout thorns in vengeance? 

But cut them back I did, until their new haircuts left them as shorn as a new sheep. 

 

mint headless

But, of course, all was not lost.  What we were left with was an abundance unlike any I’d seen before.

basil harvest

I am planning on dehydrating the mint to make tea, but I had special plans for this basil.  In honor of the Red Queen and her immortal cry of “off with their heads!” I created a paleo/primal, vegan, and totally delicious pesto.  In the Alice in Wonderland spirit, I peered into the looking glass and used lime instead of lemon, and macadamia nuts instead of pine nuts.  What resulted was delicious. In fact, had it been in a bottle labeled “drink me” I wouldn’t have thought twice. 

Queen of Hearts Pesto

pesto ingredients

Paleo/Primal, vegan

Ingredients:

  • 2-4 cups basil leaves, depending on what you have
  • The juice of 1.5 limes
  • 1/2 cup macadamias, chopped (I used raw, but would definitely have roasted them)
  • 3/4 cup olive oil
  • 2 tbsp water
  • 1/2 tsp salt
  • 2 cloves garlic, minced
Instructions:
  1. Put basil, lime-juice, garlic and macadamias into a food processor. Begin to blend.
  2. As the mixture becomes an even consistency, drizzle in the olive oil until it becomes a true paste (or sauce-like consistency)
  3. Add 2 tbsp of water, continue to blend.
Enjoy over pasta, in salad, or as we like it, in tuna fish. Delicious.
Queen of hearts pesto
I can’t fully describe the joy and satisfaction that comes from growing, harvesting, and eating your own food. Yes, it’s just an herb, and yes, I only made a sauce.  But the profound delight in licking a spoon cloaked in the wonders of your own garden nearly makes me cry with joy.
And now, off to a very important date. 


Chicken Soup for the Soul

Ever read those books as a kid?

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I LOVED this collection of stories, and must have read it one hundred times when I was a child.

Today, Brisbane reminds of me of New York, and not in a good way. It’s cold, windy, rainy, and all around icky. Can’t wait for tomorrow, when Chewbacca finally arrives!

A few days ago, when I still wasn’t feeling so hot, Anthony did what any totally phenomenal partner would do – he made me chicken soup. I tell you, it was perfect. It tasted very similar to my grandma’s, but was so much easier and quicker as it involved chicken breast rather than the whole bird. (The whole bird version is still the best, in my opinion.)

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It’s his mom’s recipe, and it’s a winner. She normally puts noodles in, but we didn’t have any. So, he sliced the onion up really thin and made onion noodles! Not quite as good as pasta, but still yummy.

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Recipe: Easy Breezy Chicken Soup

Prep-time: 30 minutes

Cook-time: 1hr – 1hr 30 minutes

Grain-free, sugar-free, corn-free

Ingredients

  • 3 litres of chicken stock
  • 6 stalks celery, roughly chopped
  • 3-4 carrots, roughly chopped
  • 2-3 boneless, skinless chicken breasts (or thighs)
  • onions, thinly sliced

How-to:

  1. Combined all ingredients in a large pot.
  2. Bring to boil, then reduce to simmer.
  3. When soup is done, remove chicken, chop up, and return to pot.

Enjoy!

 

 


Tipsy Applesauce

Anthony found these beautiful panels at a garage sale. IMG_3426.JPG

He also found us our side board, entry table, and an incredible collection of turkish plates for $60, but he also brought these home. The sellers found them underneath the house, and we bought them for $5.00.

They were dirty, dull, and almost falling apart, but we both saw something in them that was irresistible.

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First, they just stayed on our back porch, out in the sunshine, until I could figure what to do with them.

Finally, I got some disinfectant soap, and wiped them down from cover to cover.

Then, I wiped them down with some beeswax based oil…and boy – did they clean up nice!

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They were so beautiful.

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I love that it just takes a bit of soap and oil to turn an abandoned piece of wood into a beautiful piece of art.

And then, I made some apple sauce. IMG_3435.JPG

I highly, completely recommend trying this apple sauce. It’s unbelievably delicious, no added sugar, and just so good.

Tipsy Applesauce

Refined-sugar free, gluten-free, grain-free, vegan

Recipe by: Kat Reiner

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients

  • 10 apples, mixed granny smith and fuji (use more fuji if you prefer sweeter)
  • 2 tbsp fresh lemon juice
  • 1.5 cups water
  • 2 tbsp tawny port
  • Ridiculous amount of cinnamon
  • Vanilla bean pods
  1. Peel, core, and chop apples into cubes.
  2. Put in large pot.
  3. Add water, port, and cinnamon. Optionally add two vanilla bean pods.
  4. Bring water to a boil
  5. Cover, bring to a simmer, and cook for 30 minutes.
  6. Mash with a fork, and enjoy.IMG_3437.JPG
  7. I’d show you pictures, but it was already eaten by the time I remembered I was a blogger. Trust me, it’s divine.