We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with. The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.
1 cup uncooked pasta
1 can cannellini beans – rinsed and drained
1 small can sliced black olives – drained
2 green onions – sliced
1/4 cup diced red pepper
1/4 cup rice vinegar
1 Tbs olive oil
1 Tbs sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp marjoram
1/2 tsp oregano
1/4 tsp crushed red pepper
salt and pepper to taste
Cook pasta according to directions. Drain and rinse with cold water. Combine all ingredients in bowl and stir together. Chill for at least 30 minutes before serving.
Just a really quick post today. I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go. I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too. I just went with a simple version.
1 can tuna; 5 o.z.
2 Tbs mayo; more or less to taste
salt and pepper
2 Tbs celery
Drain tuna and flake into bowl. Add remaining ingredients; I usually start with about half of the mayo and add more accordingly. Season with salt and pepper to taste. I served it with some lettuce, cheese, and wheat bread.
Thought I would make a fast and easy lunch today with some leftover chicken and pasta. The chicken was already seasoned so I didn’t add any additional spice. Quick to throw together and best of all it made a couple of meals for me today.
1 cup cooked pasta
1/3 cup diced tomato
1/2 cup diced cooked chicken
1 green onion ~ sliced
1 Tbs balsamic vinegar
Mix together all ingredients and serve! Doesn’t get much easier than that.
We had a little more catfish to cook today and decided to make sandwiches. This sauce was a perfect alternative to traditional tartar sauce. Very spicy with the 2 tabasco peppers so adjust to your liking or leave them out if you prefer it mild.
Tabasco Lime and Dill Sauce
1/3 cup mayonnaise
juice of 1/2 lime
1 Tbs fresh dill (packed)
1 – 2 tabasco peppers
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients about 30 minutes or so before serving.
I thought a salad sounded good for dinner today. For some reason the lonely avocado on my counter was grabbing my attention and I had some shrimp thawing for dinner so I decided to put the two together. It was so tasty; I must say the pictures don’t do it justice.
1 Tbs olive oil
1 pound peeled shrimp
1 Tbs crushed cumin seed
1/2 tsp salt
1/2 tsp black pepper
2 jalapeno ~ diced
1 cup corn
1/2 cup salsa
1/4 cup sour cream
torn lettuce, diced onion, shredded cheese, and sliced olives if desired
Heat olive oil in medium skillet; add shrimp and season with crushed cumin seed, salt and pepper, juice of half a lime, and jalapeno. Sauté for about 5 minutes or until shrimp is cooked through. Remove from heat and stir in corn, avocado, salsa, sour cream, and remaining lime juice. Serve over torn lettuce and with a couple of warm tortilla shells or some chips if desired.
I always thought cranberries must be terrible …. that was until I had something other that the gelatinous stuff that comes in a can. You know, the stuff that gets sliced on the lines left by the can indentations and served with a fork. Now I love cranberries. Homemade cranberries are so easy to do. It takes about 10 minutes of cooking time and can be made with any of your favorite fruits to compliment its flavor.
1 bag fresh cranberries
1/4 cup fresh squeezed orange juice
1 – 2 Tbs fresh squeezed lemon juice
3/4 cup water
1 cup sugar
zest of one lemon and one orange
1/2 cup diced apple
1/2 cup pomegranate
Combine all ingredients and bring to a boil. Reduce heat; stirring occasionally for about 10 minutes. Cranberries will pop and everything will begin to meld together. Chill until ready to serve.
I really enjoy a good taco salad; especially one made with leftover chili. The trouble is I don’t eat ranch dressing and just plain sour cream is a little thick to really give a nice dressing type effect to a salad. So, I created a sour cream based dressing to top off any taco salad.
1/2 cup fresh diced tomato
juice of one lime
2 fresh jalapeno ~ finely diced
1/2 cup sour cream
a few sprigs of fresh cilantro
2 teaspoons sugar
a pinch of salt and a dash or two of pepper
Dice tomato and combine with lime juice and jalapeno.
Stir in sour cream; add chopped cilantro, sugar, salt and pepper.
If you prefer a smooth dressing you can puree in the food processor or blender; otherwise simple serve as is.
I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do. Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.
Turn broiler on and place jalapeno on foil.
Broil for 5-8 minutes or until skin starts to blister and slight browning occurs. Flip over and cook other side for 4-6 minutes until blistered as well. Place in ziplock bag and let rest for about 5 minutes to finish softening skin. Remove as much skin as possible and dice or slice to use in your salsa.
Roasted Jalapeno Salsa
3 roasted jalapeno
1 medium – large tomato
salt and pepper
juice of 1/2 a lime
Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.
Dice roasted jalapeno.
Season with lime juice, salt and pepper; mix well before serving.
I love hard-cooked eggs. I try to keep some on hand for adding to tossed salads or a quick breakfast. One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments. Anyway, today I thought I would make some egg salad. I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.
Homemade Egg Salad Recipe
6 hard-cooked eggs
1/4 cup mayonnaise
1/4 cup pickle relish
1 Tbs yellow prepared mustard
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 Tbs finely chopped celery if desired
I have seen several different ways to cook eggs. I usually begin with submerging them in cool water to cover. Over medium high heat bring to a light boil. Reduce to a simmer and cook 15 minutes. Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool. Refrigerate until ready to use.
To make the salad ~ Peel and chop hard-cooked eggs. Add remaining ingredients and stir.