Lipskys’ Tuna Poke for 4

Poke (Poh-kay)… is a traditional Hawaiian dish made from raw fish (Sashimi-grade ahi tuna or octopus) sliced/ diced into bite-sized pieces and marinated in a sauce. Depending on the portions, it can be served as an appetizer or entree.

Due to proximity, Hawaiian food is influenced at times by Japanese cuisine. Over the years, we have been known to frequent a local Japanese sushi steak house, and we have enjoyed a great poke or two over the years. Tashi, our sushi chef friend, will vouch for it!

So, being devotees of a great poke, we’ve researched recipes and experimented with a few on our own. The result is that we’ve created our own homemade tuna poke and decided we are ready to share.

As with any recipe, the key is to read through the recipe first, organize all of the ingredients and you’re ready to go! You will be amazed how quickly this meal comes together from start to finish. It takes about 20-25 minutes. 

Ingredients

Sriracha Sauce
6 Tablespoons mayonnaise 
3 Tablespoons Sriracha 
3 Tablespoons soy sauce 

Poke Marinade
1/2 cup Japanese soy sauce
2 Tbsp + 2 tsp mirin sweet rice wine
1 Tablespoon + 1 tsp toasted sesame oil
2 Teaspoons granulated sugar

Poke
1 Pound Sashimi-grade* tuna cut into approximately 1/2″ cubes – we prepare it frozen
2 Avocados (Haas), peeled, pitted, & cut into 1/2″ pieces

Rice
2-3 cups long-grain, white rice, (we use Jasmine), cooked – we serve it warm, or… if you prefer, the traditional Sushi Rice (see pics below**)

Toppings
1 Tablespoon sesame seeds, toasted
6 Scallions, thinly sliced diagonally 
1/2 Cucumber, seedless, diced small 

Instructions

  1. In a small bowl, whisk together mayonnaise, Sriracha & soy sauce; set aside until ready to drizzle on top to serve. Tip: A squirt bottle is a plus for drizzling it!
  2. Combine soy sauce, mirin, sesame oil, and sugar in a medium mixing bowl and stir until sugar dissolves. I use a metal/ stainless steel bowl to keep the marinade as chilled as possible.
  3. Add prepared tuna and avocado to the marinade, toss well & let marinate for approximately five to seven minutes. A longer time is not necessary.
  4. Divide the warm cooked rice between wide bowls & add some drained tuna and avocado mixture to each bowl. Discard the remaining marinade. 
  5. Drizzle with some Sriracha sauce
  6. Top with scallions, cucumbers & sesame seeds.

*Note: Tuna must be sashimi-grade tuna to be eaten raw.  Ask your fishmonger about the grade of your tuna.  We always buy it frozen & cut it while it’s frozen for this recipe. 

**Traditional Sushi Rice – This is the brand that we use for our poke and sushi rolls. For each cup of rice (prior to cooking), we add 2 1/2 Tablespoons of rice vinegar, 1/2 Tablespoon of Sugar, and 1/2 Tablespoon of Salt at the end to season it. We also only use a wooden spoon so we don’t damage the cooked rice. This prevents the rice from having any adverse “reaction” to the vinegar.

Grilling & Chilling – Indoors!

Grilling… So, what do you enjoy most about Grilling?
Cooking outside? Preparing certain foods you love made just on the grill?
Steak? Hamburgers? Chicken? Shrimp? Vegetables?
Cooking as you are surrounded by family and friends who brought their specialties… salads & side dishes?
Is your mouth watering yet? 😂

What do you think of the possibility of grilling indoors? Void of Season & Weather…

Introducing our great indoor grill!
The Stainless Steel Power XL 1500W Smokeless Grill Pro with Griddle Plate

Recently, we indoor grilled filet mignons, did baked potatoes in the convection oven, and added a large Caesar salad topped with shaved parmesan! The filets were deliciously juicy and tender! And the cleanup was quick and easy! The grill disassembles quickly and all components are easily accessible to remove cooking residue.

The next day, the leftover filet was thinly sliced topped with Dijonnaise. Basically, it’s a combination of mayonnaise and Dijon mustard (Grey Poupon Country Dijon)

For roughly $100 (watch for sales), this grill is a great addition to your cooking equipment, especially if you want to avoid standing out on the deck in the wind and snow or in the garage in order to satisfy that grilled steak craving.

CSA – Supporting Our Farmers – Another great year of organic treasures!

What is CSA?

CSA stands for Community Supported Agriculture.

There are several ways of supporting farmers in your area. Among these are large farmer’s markets with a variety of vendors, local grocery-style markets with produce from local farms, and small family farm stands found along the road. The CSA farming model, that we discovered over 5 years ago, is one where you purchase a seasonal share (membership) directly from the farmer before the growing season. The share is for a set number of weeks of their harvest of farm-fresh vegetables and/or fruits.

There are different versions of CSAs so you have to do some research and find one that is best for you and your family’s wants and needs. Our present CSA is a Certified Organic Farm and offers 27 weeks of their produce.

The first CSA we got involved with dropped off our weekly “share” of produce at a designated location and time near our home. While the current one we use offers this too, we actually enjoy going to their 18-acre farm, near the base of Blue Mountain, to select our weekly produce in their barn and then participate in their “U-Pick” plots which offer various vegetables, herbs & flowers for us to pick. We enjoy it and always have fun!

Over the years, we have appreciated many benefits of our membership. First and foremost we know the farmer and where our food is coming from. We know it’s organic and free of chemicals on the veggies and in the soil in which it’s grown. An organic farm was important to us as we believe it’s beneficial to our health.

We also think the freshly picked produce is more nutritious and tastes better to us. In addition to this, we’ve enjoyed adding more vegetables and fruits to our diet, learning about vegetables not in our usual routine (like garlic scapes, purple dragon tongue beans & edamame!).

All in all, we understand we are supporting local farmers and small farms in our area and we particularly enjoy providing first-hand farming experiences for our grandchildren. It has been truly enjoyable to watch the boys select tomatoes, peppers, snap peas. and sunflowers directly from the plant. (BTW – a quart container for collecting also makes a great hat on a sunny day.)

How do I find a CSA near me?

You can find a CSA near you by searching the U.S. Department of Agriculture – Agriculture Marketing Service site and entering your zip code in the CSA area. It’s a great way to add to your healthy living lifestyle and some nature-loving, “farm” beauty, fresh air and sun to your day!

Some wonderful examples of produce we have received through our local CSA:

We are looking forward to another year at The Good Farm with Aimee and John Good & Heidi, of course! We appreciate all that you do…your dedication and hard work!

Another local farm we support and enjoy along the way home from our CSA is Crystal Spring Farm. A delicious place to stop and get chocolate milk to go & fresh-made ice cream in the summer! Life is Good!

Turnip Galette

Turnips…, Yes, Turnips! Are you a fan? We are…, we have enjoyed them for years mainly as part of our “lenten” meals. I remember my grandmother growing them in her gardens which she actively tended into her late 70’s. She would bring them home and that was when the magic began!

She and my mom or one of my aunts would wash & peel them, shred them and saute them in olive oil and butter until it was a lovely, golden brown. When cooled, this mixture went into a pie/pastry crust, baked, topped with a dollop of sour cream, and enjoyed!

We hope you will give turnips a try… here’s our family recipe.

Our Family’s Turnip Galette (thin “round” cakes or pastries)

Ingredients:
2-3 large turnips
1/2 Tablespoon salt (after shredding, to let sit for 30 minutes)
2 Tablespoons olive oil
2 Tablespoons butter
Prepared or homemade pizza, pie, or phyllo dough
Salt and pepper to taste
Sour cream, to add to the deliciousness!

Directions:
Preheat oven to 350-degree oven
Wash, peel, and shred turnips.

Sprinkle 1/2 tablespoon salt over shredded turnips and let sit for approximately 30 minutes.

Drain and squeeze the shredded turnips. This seemed to be a favorite way of getting the excess water out of vegetables in Gram and Mom’s time.

I tend to skip this step. But, I always remember Ina Garten saying to always taste the food you prepare and if something is missing, add some salt — “the single most important ingredient in cooking,” And, via The Kitchn, Ina is quoted as stating, “Salt has gotten a bad rap, but it’s what ramps up the flavor of everything you cook — both savory and sweet. And then there’s google, “The purpose of adding salt isn’t to make food taste salty — it’s to enhance the flavors of the ingredients. As has been noted by a number of famous cooks, salt makes food taste more like itself. Salt is one of the basic building blocks of life — we need it like we need water, to live.” So, long story short, I need to take my time and remember to do this!

Next, saute turnips in 2 tablespoons of each olive oil and butter. Add some salt and pepper; continue sauteeing until golden brown. Taste the sauteed turnips and add additional salt and pepper to taste.

While the turnips cool, arrange the prepared dough in a dish or baking tray in a single layer. Of course, my gram and mother would make homemade dough, so that is always an option. Your decision of course!

Add the cooled, sauteed turnips to the center of the single-layer dough leaving approximately a 1″ space around the edges.

Next, fold the edges of the dough towards the center of the turnips.

Bake the galette for approximately 20-25 minutes or until it is golden brown.

Right out of the oven, top the galette with a dollop of sour cream and enjoy!
But, know that we have, on occasion, enjoyed it right out of the refrigerator cold as well. That is, if there is any leftover! It is a family favorite for sure! 😉

Be sure to let us know below if you tried our recipe or have your own that you would like to tell us about. We would love to hear what tips and tricks you have to enhance this recipe!

From our family to yours! Enjoy!

“And the Emmy goes to…Ted Lasso!” Now, try his Famous and Delicious Biscuits!

Are you familiar with Ted Lasso? He is the charming & witty football coach from Kansas on Apple TV+. This show has received over 20 Emmy nominations for a freshman series & won 11! It’s a great show and we’re loving it!

Jason Sudeikis, Emmy for Outstanding Lead Actor in a Comedy Series, plays Ted, an American football coach from Kansas, who is hired to coach an English Premier League soccer team — AFC Richmond. The problem…Ted knows nothing about soccer. The good thing is…he does know how to coach a team and a real plus is that he makes some delicious biscuits!

In England, biscuits are similar to cookies in the United States. They’re like a shortbread cookie. Ted, who is trying to get in good graces with the professional soccer team’s new owner, Rebecca, cheerfully delivers biscuits to her every morning. He delivers them directly to her, at her office, in a lovely pink box. Surprised at the gesture, Rebecca tries them and to her delight, she finds the biscuits to be extremely addictive. She starts craving them, wants more, and would like to know where he gets them because she would like to purchase them for herself. Ted insists that he will continue to bring them to her. As time passes, Rebecca discovers the real secret…Ted’s biscuits are homemade, everyday, in his very own kitchen!

Recently, “Ted,” & his fellow stars from the show appeared on the TODAY show & AppleTV gave out his recipe!!! I was so excited to find the official recipe online. So, the next day, I baked some. The original recipe follows, & I’ve added my minor adjustments in parentheses.

The recipe is easy! It’s a great treat & what a fun story to share!
In my best English accent… “Do try them!”

Ted Lasso’s Biscuits

Recipe from the Today show & Apple TV – with my additions in parentheses

Ingredients
2 cups all-purpose flour
1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup confectioners’ sugar

Preparation
1. Preheat oven to 300 F. (I baked mine at 350 F)
2. Sift flour and salt, mix into a bowl, and set aside.
3. Mix butter on high speed until fluffy (3 to 5 minutes).
Gradually add sugar slowly, continuing to mix until pale and fluffy.
Add flour all at once and mix until combined.
(I added 1 teaspoon of pure vanilla extract.)

4. Butter a square pan. (I used a favorite spray, Professional Bak-klene ZT & a 8” x 10” x 2” Wilton pan)

5. Pat and roll shortbread into pan, no more than 1/2-inch thick.
Refrigerate for at least 30 minutes.
(I flattened the dough & chilled it in plastic wrap for approximately 1 hour, as I do normally for shortbread cookies & then added it to the buttered pan to 1/2” thickness. I wanted
to chill the dough but not the pan… just a thought.)

6. Cut into squares.
(After patting the chilled dough into the pan, I cut it into rectangles & sprinkled some coarse Kosher salt on top of the dough.)

7. Bake until golden and make sure the middle is firm, approximate bake time 45 to 60 minutes. (I used a toothpick to check for doneness & my biscuits took approximately 25-30 minutes.)

8. Cool completely.

We couldn’t wait & enjoyed a few hot out of the oven but chilled the rest to share! Had a request from Bob… “Make these again!” Enjoy!

design your life… from your heart