Two Recipes

Well at least SOMETHING good is coming out of this past weekend. You are going to get two of my current favorite recipes. I've never posted recipes, but since Chelsea asked about it, and I do love these recipes; I thought I would.

Of course, I can't take credit for these recipes on my own. The first, a salad, coincidentally, I found the recipe in Runner's World (which I have a subscription to). It was funny because I know my brother has a subscription to the same magazine, so I asked him one day if he had made this salad yet. His response, "They have recipes in that thing?"

Clearly, we are not getting the same things out of reading this magazine. I hit the snooze button when it starts talking about improving your race times, and he hits the same snooze button when it talks about nutrition for runners.

Anyways, the original recipe they have also calls for bacon (these are runners needing protein), but I don't care how many miles I've run in a day, I don't need 500 calories packed in two strips of bacon (don't know if that's how many calories it has, but it sounds about right). Plus, I just don't LOVE meat, especially in a salad. So here it is, minus the bacon.

Spinich and Sweet Potato Salad

2 Sweet potatoes, peeled, cut into pieces
1/4 Cup olive oil
1 Red bell pepper, cored and chopped
1 Small red onion, halved and thinly sliced
1 Tablespoon fresh ginger, peeled and minced
1 Orange, juiced
1 Pound fresh spinach

Preheat the oven to 400 degrees F. Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. Using a stainless steel pan on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes. Stir in orange juice and turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine.



This next recipe I did actually get from my brother. He found it after he googled "Ahi Tuna Recipe." I would've probably suggested against that, but in this case, it did turn out to be a good recipe!

Ginger Seared Ahi Tuna

2 Ahi Tuna steaks
2 Tbsp dark sesame oil
2 Tbsp soy sauce
1 Tbsp of grated fresh ginger
1 Clove garlic, minced
1 Green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 Teaspoon lime juice

1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (a little longer if you want the tuna less rare).
3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Enjoy!!!