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.
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.
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 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 don’t know what it is about the combination but I love strawberries and bananas together. I am not always good at eating my fruit so I try to find ways to mix it up a bit. This is another easy recipe but it is definitely a good one to keep in mind when looking for a quick dessert or even adding some fruit with breakfast.
Strawberries and Bananas
1 medium banana
1 cup sliced strawberries
1 Tbs fresh lemon juice
1 Tbs sugar
In medium bowl combine sliced banana, strawberries, lemon juice, and sugar. Allow to chill in fridge for about 30 minutes or longer for sugar to dissolve and strawberries to get juicy. The lemon juice with help keep the banana from browning; you also may want to stir again after it has chilled for a bit just to make sure bananas are coated well.
Just a quick post for a delicious lunch. I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad. I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though. The tanginess of the tomato and vinegar compliment the flavors beautifully.
Pasta Salad with Tuna and Spinach
8 o.z. dry pasta
2 cans tuna ~ drained
1/2 cup diced fresh tomato
1/2 cup chopped fresh spinach
1/2 cup mayonnaise
1 Tbs rice vinegar
salt and pepper
Cook pasta according to package directions. Drain and chill; I like to soak in an ice water bath for a few minutes before draining. Combine pasta, tuna, tomato, spinach, mayo, and vinegar. Season with salt and pepper to taste.
Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
Just a quick post today for a simple macaroni salad. I think this would be considered american style macaroni salad. It’s just a simple mayo, pickle relish, and mustard version. You’ll notice I leave the eggs out until the very end. I like to slice them and fold them in to keep the pieces large, but feel free to dice the eggs if you prefer.
American Style Macaroni Salad
1 1/2 cups uncooked macaroni
1/2 cup diced celery
1/4 cup diced onion
1/2 cup mayonnaise
1/4 cup pickle relish
1/8 cup yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 hard-cooked eggs ~ peeled and sliced
Cook macaroni according to package. Drain, rinse and chill. Mix remaining ingredients except eggs; add macaroni and stir well. Check flavors; add more salt and pepper if desired. Fold in hard-cooked eggs and serve.