Community Calendar

Community Artists Program
10 a.m. - 4 p.m. Charlestown

Rhythm and Roots Festival
3 p.m. - 11:30 p.m. Charlestown

Yoga for Beginners
4 p.m. - 5:15 p.m. Charlestown

Cruise Night
5 p.m. - 8 p.m. Ashaway

Art Opening
5 p.m. - 8 p.m. Westerly

Surfside 8 Square Dance
8 p.m. - 10:30 p.m. Westerly

"The Unexpected Guest"
8 p.m. - 10 p.m. Westerly

Misquamicut Drive-In Movie
8 p.m. - 9:30 p.m. Misquamicut

... View all of today's events


Stay Connected




image
Matthew Mead FR170582 AP
Coconut cashew salad with apricots, seared curry rubbed tuna with mango tahini rice, and tangerine twirls. (AP Photo/Matthew Mead)

A global take on an easy New Year’s Eve dinner


For this global take on a festive New Year’s Eve dinner, we created a mash-up that draws on the flavors of the Caribbean, Southeast Asia and Europe. We start with a simple green salad, but dress it with a blend of coconut milk and sherry vinegar, then stud it with dried apricots and cashews.

For the main course, we have a quickly seared tuna steak accompanied by rice flavored with mango puree and tahini. The result is simple, yet rich. We then end the evening with tangerine twirls, an easy but attractive three-ingredient dessert made from frozen puff pastry.

COCONUT CASHEW SALAD WITH APRICOTS

Start to finish: 10 minutes. Servings: 4.

2 tablespoons coconut milk

1 tablespoon sherry vinegar

Salt and ground black pepper

5 ounces baby greens

2 scallions, sliced

½ cup sliced dried apricots

½ cup toasted cashews

In a medium bowl, whisk together the coconut milk and vinegar. Season with salt and pepper. Add the baby greens and toss well to dress. Divide among 4 serving plates, then top with scallions, apricots and cashews.

Nutrition information per serving: 160 calories; 90 calories from fat (56 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 18 g carbohydrate; 3 g fiber; 10 g sugar; 4 g protein; 50 mg sodium.

SEARED CURRY-RUBBED TUNA WITH MANGO-TAHINI RICE

Mango puree can be made fresh by pureeing peeled and pitted mango (or frozen mango chunks) in a food processor. Bags of puree also are sold alongside the Hispanic foods in the grocer’s freezer section.

Start to finish: 15 minutes. Servings: 4.

Four 4-ounce tuna steaks

1 tablespoon curry powder

Salt and ground black pepper

2 tablespoons vegetable or canola oil

3 cups cooked jasmine or basmati rice

½ cup mango puree

2 tablespoons tahini

Heat the oven to 200 F.

Rub the tuna steaks on both sides with curry powder, then season with salt and pepper.

In a large skillet over medium-high, heat the vegetable oil. Working in batches, sear the tuna steaks for 1½ to 2 minutes per side. Transfer to an oven-safe plate and place in the oven to keep warm while repeating with the remaining tuna steaks.

Once all of the tuna is seared and in the oven, in a medium bowl, stir together the rice with the mango and tahini. Season with salt and black pepper. Divide the rice between 4 serving plates, then transfer a tuna steak to each plate.

Nutrition information per serving: 450 calories; 150 calories from fat (33 percent of total calories); 17 g fat (2.5 g saturated; 0 g trans fats); 45 mg cholesterol; 41 g carbohydrate; 2 g fiber; 4 g sugar; 31 g protein; 170 mg sodium.

TANGERINE TWIRLS

Start to finish: 45 minutes. Makes 12 cookies.

1 sheet puff pastry (each 17.3-ounce box contains 2 sheets), thawed

4 tablespoons sugar, divided

Zest of 1 tangerine

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

Unfold the pastry and lay it flat on the counter. Lightly moisten the top of the pastry with water, then sprinkle with 1 tablespoon of sugar. Flip the pastry dough over so that the sugar side is against the counter. Lightly moisten the top of the pastry with water, then sprinkle with 2 tablespoons of the remaining sugar.

Roll out the pastry to an 18-by-12-inch rectangle. Sprinkle the tangerine zest evenly over the top. Fold the puff pastry in thirds and press gently with the rolling pin to help it stick. Cut the pastry crosswise into strips ½ inch wide. Arrange the strips cut side down on the prepared baking sheet. Sprinkle with the remaining tablespoon of sugar.

Bake for 20 minutes, or until golden brown all over.

Nutrition information per cookie: 25 calories; 10 calories from fat (40 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 4 g carbohydrate; 0 g fiber; 3 g sugar; 0 g protein; 15 mg sodium.



Back to Food
Top Stories of the Week

Charlestown man facing drug, firearm charges …
CHARLESTOWN — State police have arrested a 32-year-old on numerous drug and firearm charges after he allegedly was involved in high density drug trafficking out … more ...

Abandoned cabin cruiser destroyed in Napatree Point fire, cause considered …
WESTERLY — A 38-foot cabin cruiser left at Napatree Point since running aground in July has been destroyed after an early morning fire Tuesday. Watch … more ...

Stonington teen convicted in private school assault …
A 19-year-old Stonington resident and former student of the St. Paul’s School in Concord, N.H., has been found guilty in New Hampshire of assault after … more ...

Richmond 12-year-old facing sexual assault charges …
RICHMOND — A local 12-year-old boy is facing charges of second-degree sexual assault after allegedly engaging in inappropriate sexual contact with relatives even younger than … more ...

Police logs: Tuesday, Sept. 1, 2015 …
Westerly James Dylan Main, 18, of 131 Old Shannock Road, Charlestown, was charged Friday with simple assault and/or battery, dometic. David Carter Jr., 22, of … more ...

Comments