Tuesday, July 31, 2012

Lemon Garlic Tuna Cakes


If you like crab cakes, you will love these tuna cakes! They are bursting with flavor and super quick and simple to throw together. Most of these ingredients you probably already have on hand. I saw a recipe that I tweaked this from on Pinterest for tuna burgers, and while you can certainly enjoy these on a bun, they don't really need one. 

Ingredients

1-11oz package tuna, flaked
1/2 cup panko bread crumbs
1/4 cup finely chopped green onions
2 cloves garlic, minced
Salt and pepper to taste
Juice of half a lemon
3 tablespoons light sour cream
1 egg 

Combine tuna, bread crumbs, green onion, garlic, salt, pepper, lemon, sour cream and egg.


Mix well, and separate into 4 sections to make the patties. 


Coat a non-stick skillet with cooking spray and cook about 5 minutes on each side or until golden brown.



Thursday, July 26, 2012

Creamy Dreamy Pasta with Asparagus



   So I haven't posted anything for awhile, mainly because I have been dieting and diet food really isn't that exciting :(. BUT this is! I found this recipe on Skinny Taste and it was fantastic! You will never miss the calories in this one. It has a creamy texture that you can only normally get from a full fat butter and cream sauce (this one comes from an egg yolk). So, read on if you want a quick, healthy, delicious pasta dish...diet or not! 

Ingredients
  • 6 oz uncooked pasta (I used Ronzoni Smart Taste, which is high in fiber, low in calories) 
  • 1 lb fresh asparagus, rough ends trimmed, cut into 2 inch pieces 
  • 1 tbsp olive oil
  • 3-4 garlic cloves, minced 
  • 1 large egg yolk
  • salt and fresh pepper 
  • 1/4 cup Parmesan cheese 
Directions:

In a large pot, bring salted water to a boil. When boiling, add asparagus and cook 3-5 minutes, until tender, but still crisp. Scoop the asparagus out with a slotted spoon and set aside. 

Bring the water back to a boil and cook pasta according to package directions. Drain pasta and reserve 1 cup of the cooking liquid. 

Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until slightly golden, you don't want to over-cook it or it will become bitter. add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolk, Parmesan cheese, 1/4 cup reserved pasta water, salt and pepper. Be-careful that the water isn't too hot at this point or you will end up with scrambled eggs! Add drained pasta to the saute pan with the garlic and asparagus. Add egg mixture and cook on medium low heat until sauce thickens and sticks to pasta, about 2 minutes. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid one tablespoon at a time.

Serve with shredded Parmesan.