I call this blog The "Stir-Crazy-Mom" Chef because I spend a LOT of time at home and get a bit stir crazy. My husband works as a firefighter and I am a professional family and wedding photographer and work a lot from home. We have 3 beautiful children who I love with all my heart but that doesn't mean I don't go nuts being home for sometimes days on end. I love to cook. At times I even find it therapeutic, however, somedays I am so tired of the endless meals and clean up that come with a large family. Laundry can wait but feeding the kids not so much. There are many days where nuggets or MacN Cheese are the delicacy for the evening. However other days I have the opportunity to break free and experiment. I love to look up recipes from a few different sources and mash them together to make it my own. If you read my posts you will find I don't exactly measure I usually guestimate on measurements for tbsp and cup etc. A lot of my method is a few shakes of this and that, a splash here and there and maybe a bit more if it needs it. I think the key to a good dish that will fit many families since we all have our preference is to get the basic list of ingredients an idea of what to do and add more or less of what you like or don't like. Especially when it comes to saltiness or consistency; like oily or creamy etc. I worked several years in restaurants and I will be adding my recreations of recipes from those dishes and other places I have dined that made an impression. My posts won't be for you if you don't have a basic idea on how to throw a meal together. Im not much for needing appliances I use fork hand whisks and occasionally an electric mixer. I have darn near every basic spice you can think of in my pantry and sometimes use fresh herbs. I just hate having to run to the store for recipes that call for some strange expensive spice like saffron I may use once a year. So I try to keep it good but simple. Who says you can't make a great dish with just garlic and onion. Each time I make something I usually will change it too like substituting mayo for sour cream or adding coconut milk whatever the dish can take to give it a twist so its not always exactly the same as the 10th time I've made it.
I love it when people enjoying eating something I have made. It makes me feel so good. Im a pretty humble gal but I will admit at times its an ego boost when I get a complement from someone especially someone whom I have never cooked for before. Also I'm no expert on grammar, but I try ;)
I pre heated my pan on med heat and used about a table spoon of coconut oil. I sprinkled blackening seasoning on each side of the tuna. You only need to cook the tuna for a min or two on each side for that great rare tuna, when I cook at home I tend to cook my tuna more than I would if I were ordering when dining out… I need to work through this anxiety of under cooking it . I Steamed the brussel sprouts and sprinkled a dash of sea salt and butter. I like sticky white rice so I use short or med grain. Add the green onions a little butter and soy you can also cook your rice in chicken broth and it gives extra yummy flavor. A pretty healthy meal and it was also done in less than 30 min I would say 20max.
