Monday, November 14, 2011

Tuna Pasta

Though not very creative, the name says it all. Tuna, pasta. Wine. Gets its own sentence.

- rigatoni pasta

- 1/4 onion chopped

- 2 cloves galic, sliced thin

- 1 small eggplant, peeled and diced

- 1/2 can fire-roasted tomatoes

- 1/4 c white wine

- 1/8 c clam juice

- 1 tbsp capers

- oregano, basil, thyme, crushed red pepper

- 1 packet of tuna

- parmesan cheese

Boil pasta water and cook pasta. In a small saucepan, saute onions and garlic together with the eggplant. When softened, add in the wine, clam juice and spices, and when most of the liquid is absorbed, add the tomatoes. Simmer until the tomatoes are mostly broken down, then stir in the tuna and finally the capers. Serve over pasta and top with parmesan. enjoy.

Sunday, November 13, 2011

The Bleus

Ironically, I've spent most of my life absolutely loathing Blue Cheese, but those spreadable cheese types ain't so bad.

Beefy-Bleu Burger with Sherry Shallots
- 1 shallot, sliced thin
- 1/4 c sherry
- 1/3 tube Gimme Lean veggie ground beef
- 1 wedge laughing cow light Bleu Cheese
- 1 tsp Liquid Smoke
- Old Bay seasoning
Saute shallots until soft, then add in the sherry and simmer until all the liquid is gone. Set aside. Mix the liquid smoke with the veggie ground beef, form into two patties, place the cheese wedge in the middle and form into a burger shape. Coat each side with Old Bay seasoning and grill on a George Foreman until heated through. Serve alongside garlic greens and roasted beets.

Beet n' Blue Club
- 2 slices wheat bread
- 2 wedges Laugin Cow light Bleu Cheese
- 5 slices Tofurkey
- roasted beets
- romaine lettuce
- 1 tbsp stone ground mustard
Spread bread with cheese. On one half arrange Tofurkey slices, and on the other, the beets. Spread turkey with mustard, top with lettuce leaf, and then the other beet-topped slice of bread to form your sandwich. Enjoy.

Sopa de Lima con Arroz y Pollo

Honestly, I'm not sure if this soup is more Asian or Latin, but what I am sure of is that I'm sick. There is something evil in my lungs, and the sinuses and throat are in a sad state. I needed something healthy to tide me over on a Sunday night, and with a smattering of odds and ends supplied by the fridge, a delicious soup was born.
Bad news is I'm still sick... but the soup was good.

Sopa de Lima con Arroz y Pollo
- 1 cube chicken bouillon
- 1 c water
- 1/4 onion, chopped
- 1/4 red bell pepper, chopped
- handful snow peas, chopped
- 1/2 c canned carrots
- 1/2 lime
- 1/2 chicken breast, diced
- 1/4 c cooked rice
- 1 tsp cumin
- fresh cilantro, chopped
- Sri Racha to taste
Saute the onions, then add in the pepper and when softened, add in the snow peas and then the water and chicken bouillon. Season with cumin, salt and pepper. Next, squeeze and toss in the lime, then the chicken, the rice, and finally the carrots. Simmer over medium heat until well mixed. Pour into a bowl, garnish with fresh cilantro and Sri Racha to taste. Hopefully it will work better for you than it did for me, but in any case it's delicious!

Thursday, November 3, 2011

PB and J Oatmeal

Peanut Butter, Jelly - meet Oatmeal.
This was only a matter of time...

But what the hell took so long?PB AND J OATMEAL
- 1/2 c rolled oats (not instant)
- 3/4 c milk (or more if you don't like it thick)
- sugar to taste (or maple syrup if you're cool)
- 1 to 2 to 3(!) tbsp Peanut Butter (again depending on coolness)
- shake of cinnamon
- 1 awesome tbsp of chunky jam (blueberry was awesome)
Pour the oats and the milk in a saucepan and bring to a boil. Reduce to simmer, dump in your sugar, cinnamon and peanut butter and stir it up till oatmeal has arrived at your desired gooiness. Scoop into a bowl, top with the jelly and now decide whether you want to scoop a little of the jelly mountain up with each bite or stir it all together into a puddle of PB and J love. Either way, there will be a next time.
You are officially hooked.