June 25, 2009
Spaghetti with Tuna and Tomato Sauce
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 can(s) ((7-ounce)) Italian tuna, packed in olive oil
* 3 clove(s) garlic, finely chopped
* 1 can(s) ((28-ounce)) plum tomatoes
* 1/2 teaspoon(s) crushed red pepper
* 1 pound(s) whole-wheat spaghetti
* 4 tablespoon(s) chopped fresh parsley, divided
* Salt and freshly ground pepper to taste
Directions
1. Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside.
2. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice and crushed red pepper; break up the tomatoes with a fork. Simmer over low heat until slightly thickened, about 15 minutes. Stir in tuna and set aside.
3. Meanwhile, cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain it and return to the pot. Add the sauce and 3 tablespoons of parsley; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl, sprinkle with the remaining 1 tablespoon parsley and serve immediately.
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In the interest of conserving time and money, I’m not even going to try and find Italian tuna. Let’s hope it doesn’t make a significant difference. We do have an Italian deli and specialty store just up the street though …. ergh, we’ll see.
Has anyone had good luck with whole wheat pasta? In the past, it’s just seemed too chewy and kind of a chore to eat. Should I be boiling it a few minutes longer for a more normal version of al dente?
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Stupid fee: Contrary to what that first CSR told me, Chase won’t be removing that finance charge after all. Gar. I’m rapidly spending my travel money. Of course I would pull a boneheaded mistake like that on one of my largest balances. It’s a mark of my apathy that I’m not as mad as usual, nor am I going to cut Chase off – it’s been a long time since they last made money off me. At least not until I get my next $50 rewards check, half of which goes to pay back this fee. In the meantime, the next month’s balance has been paid off as well.
Since that money’s spent, though, I’m rethinking getting one of my dresses tailored in time for NY. It’s not strictly necessary for NY, but I can’t wear it until it’s been altered. Debate: do it now after having wasted $25, so I can get more wear out of it? Do it later since it’s not in the budget?
Can’t wear the dress until it’s altered, and the only difference between spending the money now and a month from now is whether or not I get a job. Spending the money now doesn’t affect the job situation unless I wear it on an interview and land the job. š Then again, it’s cash in hand if I don’t get a job. Ok, I’m waiting.
June 24, 2009
Turkey Piccata
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 lemon
* 1/3 cup(s) all-purpose flour
* 1/2 teaspoon(s) salt
* 1/2 teaspoon(s) freshly ground pepper
* 4 turkey cutlets (about 1 pound), each cutlet sliced in half across the grain
* 2 teaspoon(s) extra-virgin olive oil
* 1 clove(s) garlic, minced
* 1/2 cup(s) reduced-sodium chicken broth
* 1 tablespoon(s) drained capers, rinsed
* 1/2 teaspoon(s) sugar
* 2 teaspoon(s) butter
* 1 tablespoon(s) chopped fresh parsley
* 12 caper berries for garnish (optional)
Directions
1. Remove skin and white pith from lemon with a sharp knife. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.
2. Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey to the pan and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.
3. Add garlic to the pan and cook, stirring, for several seconds. Pour in broth and bring to a boil, stirring and scraping up any browned bits. Boil for 1 minute. Stir in the reserved lemon segments and juice, capers and sugar; cook for 30 seconds longer. Add butter and swirl the skillet until it has melted.
4. Spoon sauce over the cutlets, sprinkle with parsley and pepper. Garnish with caper berries, if using.
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Lemons. I love lemons. And capers. And turkey. Good moist turkey, mind, not dried out white meat.
That is all.
June 23, 2009
Golden Polenta and Egg with Mustard Sauce
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1/2 cube(s) low-fat plain yogurt
* 1/3 cup(s) reduced-fat mayonnaise
* 1 tablespoon(s) Dijon mustard
* 1 tablespoon(s) lemon juice
* 1 tablespoon(s) water
* 1 pound(s) green beans, trimmed
* 4 eggs
* 2 teaspoon(s) extra-virgin olive oil
* 12 ounce(s) prepared polenta, sliced into eight 1/2-inch rounds
Directions
1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
2. Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.
3. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
5. Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.
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To be perfectly honest, the mustard gives me pause. Mustard never was the natural companion of ketchup in my childhood, but now that I’m an adult with discerning taste [heh, right], I’m willing to give it a place in my kitchen.
The recipe calls for prepared polenta, so I’m guessing that really just means to buy a box of the uncooked stuff and prep it yourself. Tempted to use metal cookie cutters on the stovetop to make these “rounds.”
And the green beans are going to get the lemon treatment when cooked, I just can’t resist tarting up the green beans a smidge.
June 22, 2009
Florentine Ravioli
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 package(s) (20-ounce) frozen cheese ravioli or tortellini
* 6 teaspoon(s) extra-virgin olive oil, divided
* 4 clove(s) garlic, minced
* 1/4 teaspoon(s) salt
* 1/8 teaspoon(s) crushed red pepper
* 1 bag(s) (16-ounce) frozen chopped or whole-leaf spinach
* 1/2 cup(s) water
* 1/4 cup(s) freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
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Who doesn’t like a good bowl of ravioli? [Non-cheese lovers needn’t apply, I suppose.] Red sauce seems much more normal for ravioli or tortellini, though, or is that just an odd prejudice?
Fresh parmesan doesn’t figure into my cooking routine often enough, though, so I think another standard block o’cheese will take its place. Cheddar? Or mozzarella. Mmm, fresh mozzarella. And even better, the mozza can be used in a caprese salad before the pasta is served. Plus one veggie, reuse a fresh ingredient so you don’t have too much left over, double plus good! š
June 19, 2009
Tofu Parmigiana
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1/4 cup(s) plain dry breadcrumbs
* 1 teaspoon(s) Italian seasoning
* 1 package(s) (14-ounce) firm or extra-firm water-packed tofu, rinsed
* 1/4 teaspoon(s) garlic powder
* 1/4 teaspoon(s) salt
* 2 teaspoon(s) (plus 1 tablespoon) extra-virgin olive oil, divided
* 1 small onion, chopped
* 8 ounce(s) white mushrooms, thinly sliced
* 1/4 cup(s) grated Parmesan cheese
* 3/4 cup(s) prepared marinara sauce
* 1/2 cup(s) shredded part-skim mozzarella
* 2 tablespoon(s) chopped fresh basil
Directions
1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
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I love tofu in any form, so this replacement for the usual chicken or eggplant is ingenious! I realize people think that tofu doesn’t have taste, but it takes on the flavor of whatever sauce it’s in, so it works quite well here.
But those mushrooms are right out. There’s no possible need for them. [Yes, I hate mushrooms. They taste and smell like medicine. Except button mushrooms which are tiny and cute, which means they taste cute.]
What should I substitute for mushrooms?
As I look this over, this recipe doesn’t seem as appealing as those you can find at Kevin’s Closet Cooking. I like the idea, but the execution leaves something to be desired.
Speaking of executions, we’re losing all our files today. The ax is slowly descending … they’d better leave me with internet access!
June 18, 2009
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
[Image and Recipe courtesy of Delish.com]
Ingredients
* 1 pound(s) fresh or frozen gnocchi
* 2 tablespoon(s) butter
* 2 medium shallots, chopped
* 1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
* 1 pound(s) cherry tomatoes, halved
* 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) grated nutmeg
* Freshly ground pepper, to taste
* 1/2 cup(s) grated Parmesan cheese
* 1/2 cup(s) chopped fresh parsley
Directions
1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
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We are 8 business days from the Final Check. Now that we’ve reached the single digits, my mood has perked up despite the uncertainty of the days ahead, and my sense of calm is alarming. Or it would be alarming if I were alarmable. Have I found a little bit of Zen? Let’s not question it, we might scare it away. As long as we’re here in the Happy Zone, I’m going to share and revel in that which also makes me happy: FOOD.
Each day, I’m going to post a new recipe to try during my probable period of unemployment because food pictures are wonderful, now and forever. You know it’s true.
The above recipe is going to require a relocation to BFF’s house where she has all kinds of lovely kitchen equipment. There’s nothing else for it, folks, only a 3.5 hour drive to a friend’s kitchen so that the pretty zucchini ribbons can be made will do. That and because cooking for an audience, and visiting a dragon nephew would make this cookery a Trifecta Win. Just because I’m not working doesn’t mean I can’t multi-task!
