Comments on: RA Kitchen: Recipes

By: Kelly Young

Kelly Young — Wed, 29 Feb 2012 18:47:54 +0000

Hi Heather. If we can try your recipe & then get a photo we’d love to put it on the recipe page with the other recipes. Or you can send a photo if you want too.
This sounds yummy and flexible – which is great because you can vary the ingredients & make it diff ways.

By: Heather Kae

Heather Kae — Wed, 29 Feb 2012 17:00:01 +0000

Lemon Tuna Linguine
-1 6 oz can Tuna in Olive Oil(or in water, drain, add 1-2T oil)
-1 large lemon, peel finely grated and juiced
-1 10 oz Pkg Linguine (I like whole wheat or quinoa pasta) prepared as per package directions or pasta of choice ie long pasta for hot dinner, shells or penne for cold lunch)
-1/2 c aprox Pitted and halved Kalamata olives OR 2 T capers OR a handful of chopped marinated artichoke hearts whatever you have or like. This “briney” flavor is a good part of the recipe
-Salt and pepper and hot pepper flakes to taste
-a couple cloves garlic chopped (of course I use pre-chopped so I throw in about a T!
-1/4 chopped flat parsley or 1 t dried if you prefer
Note: Adding red peppers or any other good RA food you have laying about is great addition!

1 Prepare Pasta. While that is going if you’re in a flare have someone grate the lemon peel and squeeze the juice (or use bought juice and dried lemon peel).
2 Preheat a large skillet add tuna in oil (or oil then drained water tuna)
3 Cook tuna until hot add garlic, add lemon peel and juice, then capers or artichoke hearts heat through quickly. This should cook as high and fast as possible so as not to make the tuna “mushy”
4 Drain pasta toss into tuna mixture, taste then add salt and freshly ground black pepper, parsley and a sprinkle of red pepper flakes if you like a hot kick!

Serve with grated parmesan and a salad (pre-made of course haha) and maybe a nice crusty baguette.

By: Kelly Young

Kelly Young — Sun, 23 May 2010 16:38:37 +0000

Hey Nikki, send it to me by email. Kelly @ rawarrior.com – the instructions are on the Main Kitchen Page – I guess I better add another link here to make it clearer. THANKS! Can’t wait to try your yummy stuff.

By: Nikki

Nikki — Sun, 23 May 2010 16:26:45 +0000

How do you post recipes Kelly? Do you want them just on here on somewhere else?

By: Kelly Young

Kelly Young — Mon, 15 Mar 2010 14:20:47 +0000

Pamela, Thanks. I want some right now! I wish you guys would take a picture next time you make it & send it in with the recipe to be posted! It sounds so pretty!

By: Pamela Montgomery

Pamela Montgomery — Mon, 15 Mar 2010 14:07:36 +0000

I am very lucky to be married to a chef. He loves to cook and is the ‘chef’ at home as well. Mostly in regards to the “kitchen” – I just need information on ingredients and/or recipes. Some days I just don’t want to eat at all. The easiest meal for me to eat, enjoy and not have problems is fish. As I said I am not the ‘cook’ but it is so easy that I can give you the basics…………….
Use a white fish – we have found that Swai – or Basa Swai is a great mild fish. It is a type of Vietnamese catfish. He starts by lightly frying onions, a little garlic (you can leave this out if you don’t like it) diced fresh tomatoes, mushrooms and chicken broth. He lightly covers the fish in flour, lightly saute it then add the sauce. He cook until the fish is cooked through. He serves it on a bed of rice. It is such a delicious light meal, easy to digest and with a side of asparagus or your favorite veggie!
AND ALWAYS keep hydrated by drinking plenty of water!