Ahi Morning Booster

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ahi Morning Booster! The secret to cooking ahi tuna is to never overcook it. If that happens, you’ll know because the center will be dark and the fish will taste dry and rubbery. Using a timer will prevent this from happening. For a visual, you want the ahi to appear like a medium-rare steak. By starting off the day with this protein-packed combination, you’ll feel as though you can handle just about anything. You deserve a tremendous boost to help you on your way.

AHI MORNING BOOSTER

Ingredients:

1 ahi steak

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper flakes

1 tablespoon furikake seasoning

1 tablespoon vegetable oil

1 large egg

1 ripe avocado, mashed

1 piece wheat toast

Instructions:

On a piece of wax paper, combine sea salt, black pepper, red pepper flakes, and furikake seasoning. Mix well. Press the ahi steak into the seasonings, coating both sides. Warm vegetable oil in a skillet over medium-high heat. Sear the ahi steak for 2 minutes per side. A crust will form, while the inside remains rare. Set aside. Meanwhile, spray a ramekin with nonstick oil. Crack an egg into the dish. Pierce the egg yolk with a sharp knife or toothpick. Cover loosely with a paper towel. Microwave for one minute on 30% power. Gently swirl runny egg white. Microwave for one minute longer on 30% power. The yolk will be slightly runny. Place the wheat toast on a plate. Layer with mashed avocado. Slice the ahi steak; arrange over avocado. Transfer the egg to the plate. Garnish with fresh cilantro. Serve immediately.

Applesauce Morning Muffins

What’s Cooking in Gail’s Kitchen? Table Food: Applesauce Morning Muffins! I have always been a fan of fruity sweet apples. Growing up in an apple orchard, on a road called Orchard Lane, I never grew tired of picking the dark red and yellow-striped fruit off a low tree limb on my way home from school. I’d twist the stem, quietly reciting the alphabet until the stem snapped off. Whatever letter I was on told me the name of my next boyfriend. My heart would flip into a flutter as I whispered his name under my breath before sinking my teeth into its tasty core. Juice would run down my chin before I could swipe it away as I continued crunching. Did those wise and wonderful apples ever grant me a wish? I’ll never tell.

APPLESAUCE MORNING MUFFINS

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

2 eggs

3/4 cup applesauce

1 3/4 cup flour

1 tablespoon baking powder

1/2 teaspoon sea salt

For topping:

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 cup butter, melted

Instructions:

Preheat oven to 350°. Lightly spray a muffin pan with nonstick oil. Set aside. Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in applesauce. Combine flour, baking powder, and sea salt. Add to batter; stir just until moistened. Spoon batter into muffin tins, filling 2/3 full. Bake 12-15 minutes. Remove from oven and allow to cool for 5 minutes before removing muffins from pan. Combine sugar and cinnamon in a shallow dish. Dip muffin tips into melted butter. Roll in cinnamon sugar. Serve warm.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.