Double Duty Orange Molasses concoction: Tuna and Glazed Sweet Potato & Beets

Here one concoction made out of two things I needed to get out of my fridge (orange juice, which we don't really drink, and molasses from this week's CSF grab bag) makes two great recipies.

To make the Orangey Molasses Concoction, whisk together:
1/2 cup orange juice
1/3 cup molasses
Phew! Pause for a beer and regroup. This will make enough for both of the recipes below. Use half of the concoction for each.

Orange Molasses Tuna

Here's what you're gonna need:

Half of the above orangey molasses concoction

1 1/2 tbs sesame seeds (optional, but tasty and fancy. A smart person would use sesame seeds.)

2 4oz thick cut tuna steaks
vegetable oil


And here's what you're gonna do:

Bring the orangey molasses concoction to a simmer in a small pot over medium heat. Turn heat down so the concoction is just simmering and reduce by half. It should take about 15 mins.

Meanwhile, toast the sesame seeds in a dry pan over medium low heat, stirring or shaking the pan often so you don't singe any of them, which would be neither tasty nor fancy. Even those with kitchen ADD need to stay put here. Transfer to a small bowl when they're done.

Heat a non stick pan over medium high until the water you flick at it sizzles and evaporates quickly. Add a little bit of vegetable oil to the pan and cook just long enough on each side to create a nice sear--about 30-40 seconds per side (it could be less depending on the thickness of the steaks). Do not overdo your tuna folks! Again, that would be neither smart nor fancy.

Brush the tops of the tuna steaks with some of your glaze, then press toasted sesame seeds on top. Transfer the remaining orangey molasses concoction to small bowls and serve along side the fish as a dipping sauce. Tasty, smart, and fancy.


Orange Glazed Sweet Potatoes and Beets

Here's what you're gonna need:

Half of the above orangey molasses concoction
1/4 - 1/3 tsp nutmeg (adjust to taste)

2 medium sweet potatoes, cut into 1/2 in chunks
4 medium beets, cut into slightly smaller chunks

And here's what you're gonna do:
Preheat oven to 400.

Toss the beets in enough olive oil to lightly coat. Spread the beets out on 1/2 of a cookie sheet lined with release foil. (We're going to keep the beets on one half and the sweet potatoes on the other because they cook differently and we want to be able to remove the sweet potatoes easily if they're done first.) Put beets in the oven, giving them a 15 min head start on the sweet potatoes.

While the beets are cooking, mix the nutmeg in with the orangey molasses concoction. Phew! Breath. Drink beer. Carry on.

When the 15 mins is up and your beer is gone, toss the sweet potatoes in, you guessed it, enough olive oil to lightly coat and add them to your beet sheet. Back in the oven for another 15 mins. After 15 mins, stir the beets and sweet potatoes and glaze them with some of that orangey molasses concoction you've been sweating over. Return to the oven until both the beets and the sweet potatoes are easy to stab with a fork, knife, or your favorite kitchen stabber-about another 10-15 mins. Put the beets and sweet potatoes in a bowl, pour any remaining orangey molasses concoction over them, and lightly toss.

This dish is not only healthy, but has the added bonus of being pretty, just like you. Enjoy!