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Saturday Morning BrunchK.C.'s Kafe RecipesBy Lisa HeinzeK.C.'S KAFE RECIPES Seared Ahi Tuna with Tamari Sauce
2 tablespoons extra-virgin, 1st cold pressed olive oil 4 Ahi Tuna steaks, 6-8 ounces each 2 large cloves organic garlic, peeled and halved 1 teaspoon organic All-Seasons Salt 2 tablespoons fresh organic thyme Pinch of cayenne pepper Drizzle of reduced-sodium Tamari Sauce ½ cup good quality red wine 2 pats organic butter
Take 1 half garlic clove and rub both sides of one Ahi steak. Repeat with remaining halves, using 1 half on each steak. Rub remaining seasonings into each steak. Set aside.
Heat large skillet at medium-high. When hot, add olive oil. When oil is hot, add fish - being careful not to let oil to begin to smoke. Sear steaks for 1-2 minutes and turn with tongs. Drizzle cooked side up with Tamari Sauce - just until pan begins to sizzle. Remove tuna steaks after an additional 1-2 minutes (depending upon how rare you like your tuna) and add wine to pan.
Turn up heat to high and let wine reduce - approximately 2 minutes. When wine sauce is reduced and thickened, turn off heat completely and add butter. Pour over steaks.
Serves 4 Sweet & Sour Cabbage
1 medium size head organic red or green cabbage 3 large cloves organic garlic, minced 1 medium organic onion, sliced 2 tablespoons extra-virgin, 1st cold pressed olive oil 2 tablespoons organic butter Drizzle of organic apple-cider vinegar Splash of Worcestershire sauce Splash of reduced sodium Tamari Sauce 2 generous tablespoons fresh organic cilantro, chopped Pinch of Stevia 1 teaspoon organic All-Seasons Salt Pinch of cayenne pepper Handful of sliced organic kalamata olives
Heat large skillet at medium-high. Add olive oil and butter. Just after butter melts, add onion and sauté for 1-2 minutes, until it softens. Add garlic and sauté for approximately 1 minute. Add cabbage and quickly stir-fry, using tongs to move and turn so that all sides are seared. Turn burner to low or off and add remaining ingredients while continuing to stir-fry. When cabbage is softened and thoroughly mixed with onions and other condiments, plate and garnish with sliced olives. Serve.
Serves 4 Sweet Cherry Tomatoes with Dill
1 basket organic cherry or grape tomatoes 2 tablespoons extra-virgin, 1st cold pressed olive oil Handful fresh organic dill weed, chopped 3 cloves organic garlic, minced Pinch of Stevia Pinch of Sea Salt Pinch of black pepper
Heat medium-size saucepan at medium-high heat. When hot, add olive oil and then add tomatoes. Stir until well oiled. Add garlic.
Season tomatoes with dill weed, Stevia, salt and pepper. Cover and let cook for approximately 10 minutes or until tomatoes "pop." Spoon onto plate and serve.
Serves 4 1 package frozen organic blueberries 1 cup organic whipping cream 1/3 cup light Agave Nectar 2 tablespoons light Agave Nectar Sprinkle of Stevia 3 teaspoons organic vanilla
** You may use Greek yogurt or make yogurt "cheese" from organic plain yogurt.
Pour blueberries in bowl and set aside to thaw. While blueberries thaw, empty contents of yogurt mixture into large mixing bowl. Stir in 2 teaspoons vanilla and 1/3 cup Agave Nectar. Set aside.
Beat cream with hand mixer or hand blender until whipped. Fold in 2 tablespoons Agave Nectar and ½ teaspoon vanilla. Set aside.
When blueberries are thawed, lightly sprinkle with Stevia and add ½ teaspoon vanilla. Stir until blended.
In fancy dessert or wine glass, carefully spoon in the yogurt up to halfway. Spoon blueberries over yogurt, forming a second layer and top with whipped cream. Repeat layers in each glass. Serve.
Serves 4
Yogurt "Cheese"
Affix a layer of cheesecloth over a deep small- to medium-width bowl. Spoon yogurt onto cheese cloth and let sit in the refrigerator overnight. The water will drain from the yogurt and will leave a luscious and thick "yogurt cheese" - similar to the consistency of softened cream cheese.
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