Lemon Tuna Cakes

Hay, a desert, and canned tuna.  What do these three things have in common?  They are all dry and forgettable.  The good news is is that this recipe whips your sad canned tuna into a tasty dish you won't be afraid to eat.

This recipe uses our Pastamore Meyer Lemon Oil, a drizzle of our Pastamore Citrus Balsamic Vinegar, and a subtle mix of spices.  This recipe is also gluten free, as the binder used in the cakes is oatmeal.  This dish would pair very well with brown rice and broccoli.

Ingredients:   Makes 4 cakes
7 oz - chunk light tuna packed in water
1 - whole egg, lightly beaten
1 Tbsp - Pastamore Meyer Lemon Oil
1/3 cup - old fashioned oatmeal
1 tsp - brown mustard
1/4 tsp - salt (may need less depending on salt content of canned tuna)
1/8 tsp - garlic powder
1/8 tsp - black pepper
1/8 tsp - dill
1 dash - cayenne pepper
As needed - Pastamore Citrus Balsamic Vinegar

Directions:
1.  Crack the egg into a medium mixing bowl.  Whisk until lightly beaten.  Open the can of tuna, and drain all of the water.  Add all of the ingredients excluding the citrus balsamic vinegar, and mix until a uniform mixture has been made.

2.  Heat a medium-sized frying pan on the stove over medium/medium-high heat.  Once hot, add a little vegetable oil or cooking spray as needed.  Form the mixture into four loose cakes, and place into the pan.

3.  Cook until the first side is golden broke, and then carefully turn them over.  Cook until the desired color has been reached on the second side (internal temperature should reach a minimum of 135ºF because of the egg).

4.  Size while hot, and top with a drizzle of Pastamore Citrus Balsamic Vinegar.

January Seasonal Recipe

Lightly Breaded Orange Chicken Serves - 3 Ingredients: 1 lb - Baramundi or other white fish (3 filets) 2 - oranges (valencia preferible) 1 Tbsp - Pastamore Citrus Balsamic Vinegar 1 pinch - garlic powder 1 dash - cayenne pepper 1 pinch - coriander 1.5 Tbsp - unsalted butter 1 cup - flour As needed - salt and black pepper As needed - vegetable oil Directions: 1.)  Combine flour, the zest of one orange, 1/2 tsp salt, 1/4 tsp black pepper, and coriander into a medium sized dish.  Mix until all ingredients are evenly distributed. 2.)  Heat a medium frying pan on the stove over medium/medium-high heat.  While the pan is heating, place the fish onto a plate.  Drizzle with  the Pastamore Citrus Balsamic Vinegar.  Rub the fish until they are evenly coated.  Add 1 Tbsp of vegetable oil to the pan and allow to warm.  Place the fish into the flour mixture.  Thoroughly cover the fish until it is breaded.  Place into the pan. 3.)  Cook the fish, turning once the first side is crispy.  Be sure to also cook the fish on its sides to ensure even cooking and texture.  The fish may appear to be too dark, but this is likely due to the balsamic vinegar that is on the fish.  If it feels and looks like it is actually burning, reduce the heat to medium/medium-low and turn the fish often.  Cook until the internal temperature reaches 145ºF.   4.)  While the fish is cooking, place a small pot on the stove over medium heat.  Add the butter to the pot and allow it to melt.  Add the juice of the two oranges to the pot (strained through a colander).  Bring to a boil, and then reduce to a simmer.  Add the garlic powder and cayenne pepper.  After a few minutes add a few tsp of flour to the pot, using a whisk to mix while adding the flour.  Add more if necessary to thicken the sauce.  Remove from the heat and season to taste with salt. 5.)  Platte the fish, and drizzle with the orange sauce.  Serve with steamed vegetables and rice.

Quick Chili

Chili is an art form.  However, you don't always have 5 hours to whip up a batch of the secret family chili.  This recipe is a quick and tasty substitute that makes great use of what you already might have in the house.  I used a can of baked beans, but if you happen to have a can of chili beans it will work just as well.  This recipe gets a nice bit of pep from our Pastamore Fresh Jalapeño Oil.

Ingredients:
1 lb - 85/15 ground beef
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - baked beans
2 - medium potatoes
1/2 cup - water
To taste - salt, oregano, paprika, and cumin

Directions:
1.  Bake potatoes using your preferred method.

2.  Heat a large pot on the stove over medium/medium-high heat.  Once the pan is hot, add the ground beef to the pot.  Cook until the meat is nearly done cooking.  Chop the potatoes into bite-sized pieces while the meat is cooking.

3.  Add the beans (including liquid), water, Pastamore Fresh Jalapeño Oil, and potatoes.  Cook until heated throughout and the desired thickness has been reached.  Season to taste with salt, cumin, oregano, and paprika.

4.  Top with shredded cheese and serve.

Tomato Free Pineapple Salsa

Within the last decade, salsa has become a major staple of American diets overtaking ketchup as the most commonly used condiment.  And rightfully so, because salsa has a countless number of options for flavors and ketchup is, well, just ketchup.  This recipe is perfect for those who are tired of tomatoes or even for those who may be allergic to tomatoes.  I served this salsa over chicken one night and fish the next, and both dishes were a hit.  Now is also the time of the year when pineapples are cheap AND delicious!  This recipe uses our Pastamore Fresh Jalapeño Oil as a tasty and recognizable heat.

Ingredients:
1/3 - fresh pineapple, chopped
2 Tbsp - Pastamore Fresh Jalapeño Oil
1/4 medium - yellow onion, chopped
1/4 - red bell pepper, chopped
4 sprigs - cilantro, finely chopped
1/2 tsp - salt

1.  Combine pineapple, onion, cilantro, and salt in a blender or food processor.

2.  Begin blending and then slowly add the Pastamore Fresh Jalapeño Oil.  Stop blending once desired consistency is reached, taste, and adjust seasoning if needed.

3.  Serve with fish, chicken, or tortilla chips.

Crab Scrambled Eggs

So you cook some crab for yourself and guests or you had a tasty dinner at a seafood restaurant.  But the next morning you might ask yourself, "what the heck do I do with left over crab?"  Well, I am here with a delicious breakfast solution, crab scrambled eggs.  This is a quick recipe, and really packs a flavorful punch.  The recipe uses a drizzle of Pastamore Citrus Balsamic Vinegar to add the finishing touches to the dish.

Ingredients:
2 - eggs, beaten
2 Tbsp - shredded crab
1 Tbsp - whipped cream cheese
As needed - Pastamore Citrus Balsamic Vinegar
To taste - salt and black pepper

Directions:
1.  Heat a medium frying pan on the stove over medium heat.  While the pan is heating, whisk the eggs well.  Once the pan is hot, spray with cooking spray.  Allow the oil to warm and then add the eggs.

2.  Cook, stirring often for one minute.  Add the crab and cream cheese.  Season to taste with salt and black pepper.  Cook until the desired texture and doneness has been reached.

3.  Serve immediately and top with a drizzle of Pastamore Citrus Balsamic Vinegar.

Garlicky Green Beans

Lets be honest, canned green beans really are a disgrace to vegetables.  Fresh frozen green beans are are a good substitute, but fresh green beans are always the best.  This recipe is a quick and easy side dish using fresh green beans that will pair well with a wide variety of dishes.  This recipe uses our Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Ingredients:

1 lb - French green beans (haricot vert) 

1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1.5 Tbsp - unsalted butter

3 - garlic cloves, minced

Zest from 1/2 lemon (optional)

To taste - salt and black pepper

Directions:
1.  Rinse the green beans with water, and then pat dry with a towel.

2.  Heat a large frying pan on the stove over medium heat.  Once hot, add the butter and allow to warm.  Add the green beans to the pan.  Cook for 3-4 minutes, and then add the minced garlic.

3.  Season to taste with salt and black pepper and add the lemon zest.  When the green beans are nearly cooked, add the Pastamore Traditional Barrel-Aged Balsamic Vinegar.  Cook until tender but still with a crunch.

4.  Serve immediately with you favorite entree.