Hawaiian Tuna Poke My Style



Back in the days when I was spending some of my time in Oahu Hawaii, I remember right after surfing I used to stop at this very small food trailer to have some Tuna Poke, a Hawaiian dish that is so simple but yet delicious. I love raw fish and I just fell in love with this dish. To me, when a fish is fresh I prefer to eat it just as it is with some lime, herbs, little bit of salt and pepper. I always prepare ceviche in my  house which is a Peruvian dish based on fresh raw fish marinated with lime, onions, cilantro and chile, just like that, and I love ceviche but I really miss that Hawaiian Poke so I decided to assemble it today and I will show you how simple it is to prepare this so healthy fresh and delicious Tuna Poke, taste just like Hawaii after surfing. When I say Tuna Poke my style is because Hawaiian Tuna Poke doesn't have any ginger or lime in it, well... mine does.

1/2 lbs tuna cubed
1/2 cup chopped scallions or green onions
1/2 cup rehydrated seaweed wakaname or just about anything seaweed like chopped nori seaweed
1 tbsp grated ginger
1/4 cup toasted sesame seeds, (I use black and white)
2 tsp soy sauce
2 tsp sesame oil
2 tbsp fresh squeezed lime juice
1/2 tsp of brown sugar

                                   
                                     Get all ingredients together and toss them gently
                                                   
                                                   and serve.

                                 Enjoy this nutritious fresh crisp amazingly tasty dish!                                   


Brazilian Collard Greens "Couve" with a twist.


Brazil, yes Brazil. Seems like Brazilians somehow get the ordinary to convert to an extraordinary.
Collard greens is one them. To some is just a complement for a stew or a soup, but Brazilians don't think this way. There is a national dish, a signature dish in Brazil called Feijoada and it is basically black beans cooked with pork and other ingredients which normally they eat on weekends and it tastes like something out of this world, definitely not an ordinary black beans dish. Feijoada is served with white rice, farofa ( toasted manioc flour mixture ) and "couve"  the collard greens. I will show you how we prepare the collard green in Brazil but with a twist.  
Normally this dish in Brazil they use the leaves only but I am using the stems as well because there is no need to discard them at all as they have important  benefits for our health, very important in fact the leaves and stems are good in minerals like iron, calcium, copper, manganese, selenium and zinc.(http://www.nutrition-and-you.com/collard-greens.html)

I washed and chopped the stems, layered the leaves on top of each other, rolled them very tightly and cut them thinly. 
 Pour a tbsp of olive oil on a skillet and saute two chopped small shallots, one minced clove of garlic until translucent. Add the chopped stems and saute for about one minute then add finely cut collard greens and saute for 1 minute, it is very important not to over cook collard greens like any other vegetables, season with Kosher salt and pepper ( I am really careful with salt ). 
Instead of Feijoada (black beans stew) and the white rice, I serve my version with brown rice, garbanzo beans, cherry tomatoes drizzle some good extra virgin olive oil and a squeeze of a fresh lime. This whole dish is very healthy and tasty. Eat well, be well. 










Nutrients in
Collard Greens
1.00 cup cooked (190.00 grams)
Nutrient%Daily Value

vitamin K1045%

vitamin A308.3%

vitamin C57.6%

folate44.1%

manganese41.5%

calcium26.6%

fiber21.2%

tryptophan15.6%

choline14.2%

iron12.2%

vitamin B612%

vitamin B211.7%

magnesium9.5%

vitamin E8.3%

protein8%

omega-3 fats7.5%

potassium6.2%

phosphorus5.7%

vitamin B35.4%

vitamin B15.3%

vitamin B54.1%

Calories (49)2%

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138#healthbenefits
So lets get healthy!

The Best Roasted Chicken Breast Ever



                   Here is how I prepare a delicious moist roasted chicken breast.
               
    First you put 2 or more chicken breasts fat trimmed in a zipper bag.
Then add about 1/2 cup of olive oil ,  2 tbsp of  *Herbs of Provence,  1 tsp of garlic powder, 2 tbsp of *onion flakes ( I love dried onion flakes,taste sweet ) salt and black pepper and 3 tbsp of a good red wine vinegar, shake the bag to incorporate all ingredients and take to the fridge overnight. Preheat the oven to 400 f , set the chicken breasts on a oven rack and roast them for 35 to 40 minutes then remove tray of the oven let chicken rest for 10 minutes  and you will have a perfect moist roasted chicken without fat to prepare your favorite dishes! Chicken enchiladas, chicken quesadillas, chicken sandwiches, chicken pasta, chicken noodles, there are many ways to prepare a healthy tasty easy chicken dishes in 30 minutes or less. I always have my roasted chicken ready in the fridge. 
* If you don't have Herbs of Provence, substitute for Italian seasoning or oregano.
* If you don't have onion flakes just use fresh chopped onions.
                                  
                                  
                                  
                                  
                                 
                              
                                  
                                  
Really, this recipe is a must-try. The chicken breast is so moist, so tasty and low in fat which is good for you and your family. I encourage you to try this recipe and many others I've created in order to have a good balanced healthy diet with very tasty recipes you can prepare in a short time.

Delicious Healthy Chicken Enchiladas.

My delicious, healthy easy to make chicken enchiladas is one of a kind. It is a light "quick" recipe, the chicken is moist and full of flavor, very Mexican but with a twist, my version.

For this recipe you will need;
Corn tortillas, sorry but flour tortillas to me doesn't count if you really want the taste of Mexico corn tortillas are the ones, always. a bunch of cilantro, one  whole chile jalapeno with seeds, tomatillos (Mexican green tomatoes) about 9 or 10 of them, half onion, one clove of garlic, one cube of chicken broth and one roasted chicken breast ( please check my recipe "The Best Roasted Chicken Breast Ever" )

 Take the tomatillos to a hot boiling water  and let them cook for 15 minutes , cover the pot and let them rest for 5 minutes.

 Put the tomatillos with a little bit of the cooking water, cilantro, onion, garlic,  the chile jalapeno and the chicken broth in the blender and mix them all. I don't add salt because the chicken broth has enough already but you can always adjust to your taste.



And it is going to look just like this green smooth sauce.
Beautiful green tomatillo sauce, the kitchen starts to smell like a Mexican restaurant!
Lets assemble the enchiladas on corn tortillas with shredded chicken and fresh Panela cheese which is one of my favorite cheese in Mexico, it is white, soft, low fat and keeps the moist of the chicken  but you can always use low fat Manchego or even  fresh Mozzarella (even better) will work perfectly as well.
Lets roll them up and set them on a baking tray which I sprayed with a little of Pam Olive oil. I use aluminum foil to avoid a mess. 
Cover the enchiladas with the tomatillo sauce and low fat Mexican crema.
Then again put some more of the Panela cheese or the cheese of your taste and take to a preheated  400 f. oven for 15 minutes.
I love have my enchiladas with avocado, mango, cucumber, cherries tomatoes salad and the salad dressing is nothing but a drizzle of lime, olive oil, sea salt and fresh ground pepper, deliciously fresh!

Buen provecho! Enjoy it!