Spring is here. Time to start dragging out porch
furniture, cleaning our deck and dusting off the BBQ. This is exactly what we did
with warmer than normal temperatures over the last few weekends. And when I say BBQ - I mean BBQ and dinner parties (too many parties -one of the reasons we are late on posting)
One BBQ menu was eggplant and corn
on the grill while smoky veggie chili was cooking on the stove, and a side of spring green salad with apple. The weather was so beautiful I forgot to take pictures of our meal, except maybe the best part of the day - the dessert! after our meal we played Mexican train - which if you are not familiar is a domino game that is a blast. A few rounds later we served espresso in some glasses we bought during our last trip to Israel and a raw carrot cake. The recipe for this cake comes from a raw food blog that I'm enjoying reading and was totally fantastic. The cashew butter was to die for and I had to remind my self how much this cake is rich in calories to get me to stop from eating the whole thing in 3 min.
Since we are trying to cover here the three weeks we didn't write I'm going to share more dinners with you - ahi tuna salad and baked cauliflower. Both really simple to cook, but requires some tricks. The first one is for your ahi tuna, we prefer rare which means warm in the center. This is harder for tuna than for meat. My technique is a very hot pan to sear the tuna than remove from heat and cover. This allows the tuna to continue cooking but makes it easier to prevent over cooking. The times vary based on how thick the fillet is. for up to 2" searing should be only a few minutes and covered cooking another 4 or 5. You can check with a sharp knife before slicing. The second tip is your cauliflower - this is from my mom - to save time in the oven first put it in boiling water for about 10-15 min, until it's half done, then remove it and place on cooking sheet with some oil and seasoning and bake if at 400F for 25 min or until it's done. (soft and sweet)
