Today's high-protein lunch: Tuna and Bean Salad

Quick, flavorful and pairs well with winter storage foods like the side of roasted root vegetables at today's lunch at home. I could see myself eating this on a bed of lettuce or sprouts, or with a side of some fresh pear or apple slices. The Meyer lemons I purchased this time were pretty orange, so the color contrast of parsley and lemon zest was attractive.

Tuna and White Bean Salad with Lemon and Parsley
serves 2 as main dish, 4 as small plate with greens/sprouts

30 oz cooked white beans or 2 15-oz cans cannelini beans, rinsed and drained
1 5-oz can tuna
1/4 cup fresh parsley, chopped
zest and juice of one Meyer lemon
olive oil, salt and pepper to taste
1 very small clove garlic, minced (optional)

Combine beans, tuna and chopped parsley in a bowl. Whisk together the lemon zest, lemon juice, olive oil, salt and pepper (and garlic, if using). Taste for seasoning and adjust if desired, then pour the dressing over the bean mixture and toss.

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Recipes to try again later

I promised to share recipes that were successes and failures when I set up this blog. Spectacular failures often come with a good story, which is probably why I've been hanging onto this group of recipes without posting them. They were not highly impressive dishes (or haven't been tested yet) and they don't come with good stories. Despite that, I'm posting them here today because the blog entry is easier to find (and read) later than a little slip of paper with pencil marks on it. Hopefully in the future there will be revisions with photos and more exciting tales. Perhaps someone out there will try them out with the suggested "note to self" revisions and let me know how it goes.

Choco-cherry Smoothie

1 cup cherries from cherry bounce
1 1/2 cup seltzer water
2 cups homemade kefir
1 Tbsp brown sugar
1 tsp vanilla extract
2 Tbsp cocoa powder

Blend until smooth. 
NOTE TO SELF: try with 1/2 cup seltzer next time, possibly less kefir. Great chocolate and cherry flavor, but beverage ended up too thin to be a good smoothie. The tanginess was nice, but perhaps less kefir and/or a teaspoon more sugar would bring taste into better balance. Booziness of the alcohol-preserved cherries sneaks up on you, so warn people if you serve this to others. 

Lemon-Chicken Pasta

3/4 pound thin spaghetti, cooked in boiling salted water
2 cups shredded leftover roasted chicken with lemon-pepper-garlic seasoning
75 g bunch parsley, chopped
juice and zest of 2 Meyer lemons
5 Tbsp olive oil
grated Parmesan cheese to taste

Whisk together the lemon juice, zest and olive oil. Toss with chicken and pasta and parsley. Sprinkle each serving with grated Parmesan. 

NOTE TO SELF: I'm sure that this dish could be done with plain salt-and-pepper roasted chicken with just the addition of a minced clove of garlic and some pepper to the sauce. Next time, consider using at least 1 Tbsp less oil. This version was a little too oily. 

The Large-Crowd Meatball Experiment

5 pounds ground beef (85% lean/15% fat ratio)
1 large onion, minced
2 Tbsp minced garlic
4 oz fresh bread, processed into fine crumbs
3/4 cup vegetable stock or milk
3 eggs, beaten
2 oz (by weight) sour cream
1 1/2 Tbsp kosher salt
2 tsp freshly-ground black pepper
2 Tbsp dried Greek oregano
2 Tbsp dried basil

Place ground beef in large mixing bowl. Saute minced onion and minced garlic in olive oil. Moisten breadcrumbs with vegetable stock/milk in a small bowl. Add sauteed onion/garlic and moist breadcrumbs to meat along with all other ingredients and mix thoroughly. Form into meatballs and fry in oil or bake.
NOTE TO SELF: These would taste great with ground lamb or beef-lamb mix. Salt was not quite overpowering, but could easily be cut to 1 Tbsp plus 1/2 tsp. Dried basil and oregano amounts (especially oregano) should probably be cut in half. Devote another blog entry to this experiment and its theoretical variations with Korean, sweet-sour, American meatloaf and Middle Eastern flavor profiles. 

Bloody Mary Meatballs

3 pounds ground beef (85% lean/15% fat ratio)
1 1/2 cup rolled oats
2 tsp salt
1/2 tsp freshly-ground black pepper
3 cloves garlic, minced
1 cup minced onion
1/4 cup Bloody Mary Mix
1 Tbsp prepared horseradish

Saute onion and garlic in olive oil and mix thoroughly with meat and other ingredients. Form into meatballs and fry in oil or bake. Serve in a Bloody Mary sauce I haven't written a recipe for yet or make Bloody Marys and eat meatballs as snack with cocktail.
NOTE TO SELF: Mixed parts of three different recipes together to create this one, can't try it out until there is a sharing occasion to make this with a Bloody-Mary-inspired tomato sauce to serve them in.

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Today's summery salad

I typically assemble salads according to my whims and what's in the refrigerator/cupboard. The only real planning involved is how to obtain the salad greens: backyard, CSA, friends or shopping?

The basic principles: Using whatever is around, find some textural variety, a mix of sweet and sour and savory, and make a homemade vinaigrette or a creamy dressing based on kefir, yogurt or mayonnaise.

Apples, berries, pears and dried fruits are frequent attenders in the sweet category, as is honey in the vinaigrette dresing. Textural variety is provided by mixed greens, edible flowers, nuts, fruits (fresh or dried), crunchy or fibrous vegetables like cucumber or raw zucchini or bell pepper or carrot, and, occasionally, cheese.

In keeping with the basics of "whatever ya got" and switching up the flavors and textures, today's salad was a greens mix of half lettuce, half sorrel. It was topped with fresh blueberries, pecan pieces and cucumber batons, with a honey-sweetened balsamic vinegar-Dijon vinaigrette spiked with a little lime juice.

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Summer Skillets are back!

The corn, squash and beans "Three Sisters" are ripe and ready to eat this month. We've eaten sweet corn, zucchini and "beans and greens," in addition to plucking the backyard green beans and eating them straight off the bush when they are small and tender. I love summer squashes like zucchini and pattypan and cucumber, and I'm waiting impatiently for the winter squashes to ripen on their long vines stretching out of my garden box toward the house.

All of these "Three Sisters" taste great with another of the summer/fall staples in our area, cooking greens. This year, one Swiss chard plant from some pretty old seeds was successful in the backyard box. It's time to ramp up the enthusiasm for greens because from here on out in the CSA box, I predict there will be a minimum of two greens each week.

The ubiquitous and ever-flexible zucchini teams up with our county's major export product, corn, and a bit of earthy chard in this summertime skillet. The quantity is large enough that the Dutch oven or chicken fryer is a more appropriately-sized cooking vessel. It's quick to prepare, provided you've cut off the corn kernels and kept them from a previous meal of sweet corn this week.

Smoky Summer Vegetable Skillet
2 to 3 Tbsp olive oil
1/3 cup sliced onion
3 cloves garlic, smashed with flat side of knife
1 foot-long, fat zucchini (scrape out seeds if it has tough, mature seeds in it)
handful of Swiss chard, approximately 8-12 oz weight
the kernels cut off from 6 ears of cooked sweet corn
2 tsp cumin
1 tsp Spanish smoked paprika
salt and pepper to taste

Heat oil over medium-high heat in a large, deep skillet/Dutch oven. Saute onion in oil. While it is cooking, cut zucchini into long strips and dice. Add garlic to the onion and stir one minute. Add diced zucchini and stir occasionally. While zucchini is cooking, clean chard and strip the leaves off the stems. Chop the leaves, save the stems for another dish or compost them.

Put corn into pan with cumin and smoked paprika when zucchini is somewhat translucent. Stir in chard when corn has started to heat through. Stir and cook briefly until chard wilts. Season to taste with salt and pepper.

Serving suggestions: by itself; on rice, quinoa or couscous; with bread or on top of toast; topped with a fried egg.

This next recipe was today's lunch, created and eaten hastily when I issued a spontaneous lunch invitation to two of Andrew's friends, who were passing through to drop him off on their way back home from Indianapolis. 

Tart, tangy tomatillos are probably cheating on my low-acid diet, but they are so good with rice and beans and I didn't want to waste this treat from the CSA box. I tried to leave most of them in the serving dish and only put a few slices on my plate. Sharing is better than eating them all myself, right?

When paired with a large salad, this dish served four. If it were a one-dish meal, I'd say it is two portions.

Tangy Tomatillo-Bean Skillet

4 Tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, sliced
1/2 tsp ground cumin
1/2 tsp smoked Spanish paprika
1/2 tsp ground coriander
1 pint tomatillos, washed
1 cup leftover cooked rice
One 15-oz can black beans, rinsed and drained
salt and pepper to taste

Cut tomatillos into thick vertical slices, then cut each slice in half to make half-moon shapes. Heat olive oil to medium-high heat in a nonstick skillet. Saute onion until starting to become translucent, add garlic and stir one minute. Add tomatillos and spices and stir frequently until tomatillos are tender. Add rice, stirring and cutting with spoon to separate rice grains. Add black beans and heat through, stirring frequently, and season with salt and pepper.

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Fresh dill: will I ever use it all?

Occasionally, I will purchase fresh dill at the supermarket for a recipe, which always leaves me with a whole bunch of unassigned fresh dill that taunts me from the refrigerator until it goes bad. The same happens, but in smaller quantities, with the bunches of fresh dill from the Henry's Farm CSA box.

I feel a great sense of relief when I discover something else that I like to make with fresh dill. Admittedly, it is not one of my favorite herbs. That's why it lingers in the fridge and taunts me. "Ha, ha ha ha haa, you only have one dish using me that you'd be willing to eat this week!" Relief this week came in two forms: one, a different dish using dill; and two, other people to share the dish so the dill would finally run out.

Here's my breakfast from Wednesday:

A slice of whole-wheat toast, topped with asparagus and scrambled eggs with fresh dill.
Saute the asparagus in olive oil mixed with a little butter, scramble up the eggs with milk and add those to the pan, and then sprinkle on fresh chopped dill, salt and pepper when the eggs start to set. 

Andrew's parents were visiting this week, and after seeing my breakfast, his mom decided she had to get in on this dill-on-eggs idea, so she added it to her over-easy eggs the next day. I threw a little dill in with the fennel greens on our pasta Thursday, and Andrew and I had the rest of the dill on Saturday's breakfast omelet that also included orange bell pepper and a little cheddar cheese.

The main problem with me and dill is that a little dill goes a long way. Its flavor is a bit intense and distinctive, so I really have to want to taste dill wherever it appears. I don't make pickles or use vinegar much anymore, so there goes one potential use of massive quantities of dill. Having this simple little breakthrough in my dill mental block could open up other ideas about dill. Perhaps my homemade kefir salad dressing could use a bit of dill blended into it next time. I know it's tasty sprinkled on fish, but how about making green garlic sauce for fish with some dill instead of only parsley? Hey, I'm on a roll here, and if any of these ideas happen, I'll tell you about how they worked.

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This post brought to you by foods that start with the letter G

Food is arriving weekly through Henry's Farm CSA again ("what's a CSA?" check this link), and at the beginning and end of the season, the major vegetable group is GREENS. We eat a lot of salad and stir-fries and search around for other options to keep up our interest in greens. When gnocchi (small Italian potato dumplings) went on sale recently, I bought a couple packages and figured they'd eventually come in handy, so bring on the unfamiliar greens!

Lamb's quarters showed up at the CSA pickup, and I traded some onions to get some more of this stuff in the hopes that we'd like it enough to eat it for two meals.
"Use as you would spinach" was the take-home message about this edible weed on the Brockman Family Farming blog. So Andrew and I did so with this earthy-tasting dish that was a team effort. We discovered that like most of the cooking greens, these are great cooked with garlic. Garlic shows up twice in our recipe: once as minced cloves, once in the pesto.
If you have leftovers, I recommend adding a bit of liquid when reheating to soften up the gnocchi.

Earthy Greens and Gnocchi
serves 4

2 Tbsp olive oil
1 medium onion, chopped
1 large clove garlic, minced
12 oz white button or cremini mushrooms, sliced 
One 17-oz package potato gnocchi
grated parmesan cheese, optional
1 bunch (about 8 oz. by weight) lamb's quarters, spinach, or Swiss chard
1 Tbsp basil pesto
1 Tbsp dried Italian seasoning
salt and pepper to taste

Clean all dirt and grit from greens, remove stems and chop greens down to bite-size if needed. Heat water to cook gnocchi according to package directions. Cook other ingredients while waiting for water to heat. Heat oil over medium-high heat in a large skillet. Saute onion until tender, then add garlic and mushrooms and continue cooking. Stir in lamb's quarters, then Italian seasoning. Keep warm on low heat while waiting for gnocchi to cook. When greens are wilted, turn off heat and stir in pesto. Drain gnocchi and add to mixture in skillet. Season with salt and pepper. Serve with grated parmesan if desired.

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Mmm, breakfast dishes

A co-worker of mine declared yesterday that the only meal he cooks with any consistency is breakfast, "because it's easy."

Yup, he's so right. Breakfast foods are so easy, they are all I have left in me. I have spent a bit more than a month not feeling like cooking anything at home because I've been slowly getting over some major back, hip and leg pain due to a bulging spinal disc. I can make it through work okay now (just constant discomfort, not real serious pain any more), but all the way through this healing process, the last thing I want to do after exhausting myself cooking at work is to come home and stand up for another hour to cook. Thankful every day for having a husband who is a capable cook, so we are still getting consistent hot meals with fresh foods.

But I'm still making breakfast for myself on my day off. Or breakfasts for guests we've had over on several weekends in October and November. French toast, fried eggs on toast, a bit of oatmeal, whatever goes well with coffee or tea and people's moods.

Today's breakfast, eggs over-easy on English muffins and a lettuce salad. Last weekend, Scottish oats cooked into a nice, thick cereal and served with butter and honey.

However, since I have not made any new amazing discoveries in the realm of breakfast, I've been on hiatus from this blog for a long while. Today, I'm back to offer my take on French toast, a long-time breakfast specialty of mine.

French toast
serves two people at least two slices

2 eggs
about 1/3 cup almond milk
4 to 5 slices of day-old bread 
one dash of whichever you are in the mood for today: powdered ginger, cinnamon powder, ground nutmeg, ground cardamom, perhaps a combination of two of these
canola oil (add one tablespoon of butter if desired)
maple syrup

Note on breads: ordinary American sliced bread in packages often has a better texture if it is lightly toasted first before frying. The most awesome French toast is with French bread that has gotten too hard to eat by itself. But I don't insist on only the best bread. I'm not picky about whether the bread is white or whole wheat or has raisins or seeds in it.

Coat the bottom of a nonstick pan with canola oil and put on medium heat. Add one tablespoon of butter to pan if desired. Whisk together eggs, milk and spices. Add more milk if the mixture is too thick to soak into bread.  Dip pieces of bread into the mixture to fully coat. Fry until golden brown, flip and fry the other side, and serve hot with maple syrup.

If you've been using pancake syrup (which is usually corn syrup with maple flavoring) and have the chance to purchase real maple syrup from maple tree sap, make the switch! Maple syrups from different parts of North America have slight differences in flavor, which is part of the fun. All are less mellow, more maple-y and often thinner than pancake syrup.

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Late summer bounty: corn and kale

It's been a tough year for corn harvests here in McLean County, but there have been a few ears in our CSA box a couple of times this summer. When it came along with kale and I needed to put together a fast dinner because we were already hungry before going to get the CSA box, I made this quick and hearty dish:

Quick Corn and Kale with Black Beans
serves 3 or 4 as a main dish
could be stretched by serving over rice or quinoa

3 ears fresh sweet corn
olive oil
1 onion, chopped
2 or 3 cloves garlic, minced
1 bunch kale (about one pound), de-stemmed and chopped
black beans, one 15 oz can, drained and rinsed
1/2 cup chicken stock
1 tsp cumin
Spanish sweet smoked paprika to taste
salt and pepper to taste

Shuck the ears of corn as soon as possible after picking or purchase and steam 10 minutes in a couple of inches of water in a covered pot. While corn is cooking, prepare the onion, garlic, beans, kale. Cut corn kernels off the ears when they are cool enough to handle. Saute the onion and garlic in enough olive oil to thinly cover the bottom of your pan. When the onion is getting tender, add the kale and stir until it wilts. Add the beans, corn, cumin and smoked paprika, then pour over chicken stock and simmer until the beans are cooked through, the kale has become tender, and some of the stock has evaporated. Season with salt and pepper and serve.

Spanish smoked paprika is also known as pimentón. It tastes like peppers roasted over a flame right in your mouth. It is typically sold in two varieties, sweet and hot. The sweet one isn't actually sweet at all, it's just smoky and not as chili-spicy as the hot variety.

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