Gluten Free Kale and Pepper lasagna

Happy New Year.  I don't make resolutions in general, but I hope to get my recipes rolling again.  So it's more of a hope, and not a resolution!  I'm happy to say I have recently hit 12,000 page visits since I started this blog and they just keep a-rollin' in, despite my failure to generate new content on a regular basis.

Grilled Teriyaki Ahi Tuna with Pepper & Kale stir fry

One of the things I’m fairly skilled at is shopping in bulk for a variety of basic ingredients and reusing them in various combinations. So last week, I made a grilled pork tenderloin, with sautéed kale, bell peppers and tomatoes. Tonight I used the remaining kale & peppers, and a few tweaks, plus the Ahi for my protein, and now I suddenly had a delicious, Asian-fusion teriyaki seafood dinner, and it was fast and easy, and entirely cooked outside on the grill.

Ingredients:

2 ahi tuna steaks, (I started with frozen, which I defrosted in their vacuum sealed bags, in a sink full of cold water for about an hour)

Place tuna in a shallow dish with the below marinade, for at least half an hour before grilling. Drizzle plenty of the marinade on top.

Marinade:

2 tbsp Mirin
2 tbsp Sake
1/2 tsp ginger
1 clove garlic
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp crushed red pepper

Stir Fry:

4 stalks of kale, washed, stemmed and chopped
1 red or yellow bell pepper, julienned
6-8 stems of green onions, chopped (either length-wise or across)
1 cup of sliced shiitake mushrooms (I used dried mushrooms, which I reconstituted in hot water for ten minutes, before adding to my stir fry)
2 tbsp sesame oil
1 tbsp soy sauce
1/4 tsp crushed red peppers

Directions:
Start the side burner on your grill (if you have one) and continuously stir fry the veggies, until the peppers are tender, & kale is wilted. Simultaneously, pre-heat the grill, and when it’s hot, grill the tuna on each side for 2 minutes for rare, or 3-4 minutes for well done, spooning the left-over marinade continously over the top side while it’s grilling. I say this with a chuckle, because I never quite manage to keep the middle “raw” even though I would love to eat it that way. So alas, it was fully grilled, but still very good. Serve the tuna on top of the stir-fry veggies. Delish.

Grilled Pork Tenderloin with Kale Sauté

So tonight’s dinner is so absurdly simple that I hesitate to even blog about it. I mean, there was very little prep of any kind. Just some chopping, some seasoning and that’s it. But it was delicious. So for those of you who think putting a few raw ingredients together constitutes “cooking” I share with you my excessive wisdom. Ha ha ha.

INGREDIENTS:

1 pork tenderloin (I happened to have bought an organic, farm fresh pork tenderloin from a co-op-type place.)

5-6 stems of kale, de-stemmed, and roughly chopped

1 bell pepper, preferably red or yellow (and you will find that bell peppers are in most of my foods), julienned

2 Roma tomatoes, cut into small wedges

Olive oil, fennel seed, salt & pepper

DIRECTIONS:

Sprinkle liberal amounts of fennel seed, salt & fresh ground pepper all over the pork. Grill it on high the first 3 or 4 minutes, turning it once to the other side.

Turn down heat to medium, and keep grilling until internal temp is about 155-160 F. Slice into medallions.

A few minutes before the pork is done, sauté the veggies in a skillet with olive oil, and some salt & pepper sprinkled on. Serve like a “hot salad.”