late summer fare

Due to technical problems, this post, which appeared in the newspaper in August, never made it into the blog. The recipes are still delicious! —CMT

Summer means eating light. When temperatures rise, appetites wane. Heavy meals don’t appeal to most of us this time of year, and because they put a significant burden on our bodies to digest them we tend to seek out lighter fare. Here are a few ideas that might increase enjoyment of summer meals.

ramen noodle salad

Crunchy, tangy, and refreshing! And it won’t heat up the kitchen.

ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 1 package ramen noodles, crushed
  • 1 oriental flavor seasoning packet from ramen package
  • 1/2 cup sunflower seeds (I use dry roasted)
  • 1/3 cup oil
  • 1/4 cup cider vinegar
  • 1/3 cup sugar

directions

  1. Placed dry crushed noodles in a shallow bowl and microwave on high at one-minute intervals, stirring between each, till noodles are lightly toasted.
  2. Mix together coleslaw mix, crushed noodles, and sunflower kernels.
  3. In a small bowl, mix ramen noodle seasoning, oil, vinegar, and sugar and pour over coleslaw and noodles. Mix and refrigerate at least 2 hours. Add sunflower seeds just prior to serving.

variations

  1. If you have toasted sesame seed oil on hand, a drizzle or two before serving is wonderful addition.
  2. Double the amount of dressing (except one package of seasoning is enough) and marinate a cup of diced or pulled cooked rotisserie chicken breast for about 4 hours in the refrigerator.  Drain marinated chicken and add to noodles and vegetables.

spiedies (pronounced “SPEE-dees”)

My husband is from Binghamton, New York, and one summer he took me to the Spiedie Festival. Made popular by Italian immigrants—spiedo means “kitchen cooking spit.” In Binghamton’s industrial heyday in the 1930s, 40s, and 50s, “spiedie stands” popped up to feed growing throngs of manufacturing workers in Binghamton, Vestal, Endicott, and Broome County in New York state’s southern tier. Many spiedie stands exist today, and spiedies are still a popular dish at local restaurants.

You can buy prepared spiedie sauce at our local grocery store, but it is so easy to whip up your own fresh version, which has a more authentic flavor. Rub the herbs between your finger and thumb before adding in order to release their essential oils. Beef and lamb are traditionally used—even venison, but lean boneless pork is also excellent. If using chicken, reduce marinating time to 3 hours or less. Other meats can be marinated overnight. This recipe makes six sandwiches.

for the marinade

  • 2 pounds meat cut into 1½ -inch cubes
  • 1 cup extra-virgin olive oil
  • ¼ cup lemon juice
  • ¾ cup apple cider vinegar
  • 2 tablespoons sugar
  • 4 cloves garlic, minced
  • 1 bay leaf
  • ¼  teaspoon cayenne pepper
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano=
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground pepper

for the sauce

  • 3 tablespoons mayonnaise
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice

have on hand

  • Loaf of crusty Italian or French bread

directions

  1. Make marinade and sauce. Combine marinade ingredients in large bowl. Transfer 2 tablespoons of mixture to separate bowl. Whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
  2. Prick meat with fork, cut into 1½ -inch chunks; mix with remaining oil mixture. Depending on meat, refrigerate, covered, for 30 minutes for chicken or up to 24 hours for red meats.
  3. On the day, let meat stand at room temperature for 2 hours. Grill on skewers over hot fire, covered, turning frequently until lightly charred and cooked through, 10 to 15 minutes. No grill? Meat can be browned and cooked through in about 8 minutes in a cast iron pan. A ¼ tsp. Wright’s Natural Hickory Seasoning® (aka Liquid Smoke) added to the marinade will improve the flavor. Wrap bread around meat and drizzle generously with mayonnaise sauce. Serve immediately.

barbecued chinese chicken wrap

You can’t beat the combination of flavors. Lettuce must be uber fresh for the best crunch. Assemble a few hours in advance, and refrigerate. Terrific appetizers or a light summer supper.

ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 1/3 to 1 1/2 pounds thin-cut chicken breast or tenders
  • 2 tablespoons vegetable or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, grated or minced pickled ginger (in Asian foods aisle)
  • 1 navel orange, zested
  • 1/2 red bell pepper, diced small
  • 1 small can sliced water chestnuts, drained and chopped
  • 3 scallions, thinly sliced
  • 3 tablespoons hoisin, Chinese barbecue sauce (in Asian foods aisle)
  • 1/2 large head iceberg lettuce, core removed, washed and spun dry
  • Wedges of navel orange

directions

  1. Discard tough stems from mushrooms and slice tops. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  4. Grate zest into pan, add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir. Add hoisin sauce and toss to coat.
  5. Transfer hot barbecued mix to serving platter, and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.
  6. Pile spoonfuls into lettuce leaves, wrapping in thirds around fillings. Squeeze an orange wedge over top to enhance.

Want to print out these recipes? Click HERE.

romantic suppers and sweets

Shrimp pasta

I failed to post this column on time as I became ill shortly before the holiday! Sorry to all my followers! Here it is, new and improved!

Valentine’s Day means expressing your love for your spouse, partner, family, and friends. What better way than to say it with food you lovingly prepare? Here are two suppers and two desserts to consider.

pasta with shrimp, tomatoes and feta cheese
Who said you can’t serve seafood with cheese? Ever have a tuna melt? Crab and swiss? Here’s delicious exception perfect for a Valentine Day supper.

ingredients

  • 3 Tbs extra virgin olive oil, divided
  • 1 lb raw large or jumbo shrimp, peeled and deveined
  • 5 cloves garlic, sliced very thin
  • 1 Tbs each white wine and balsamic vinegar
  • ½ to 1 lb pasta (I usually make only half a pound since I like a higher shrimp-to-pasta ratio using linguine or bowties.)
  • 15 cherry or grape tomatoes, halved
  • ½ can of petite diced tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 (6-ounce) package crumbled feta cheese

directions

  1. In a skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 4-5 minutes or until shrimp is pink. Do NOT overcook!
  2. Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain and keep warm.
  3. While pasta is cooking, place diced tomatoes and halved grape tomatoes with remaining 1 tablespoon oil, balsamic vinegar, oregano, and basil over medium heat into wine mixture in skillet until tender—10 minutes.
  4. In a large bowl, toss hot pasta with shrimp, tomato mixture, and feta. Feta will melt slightly. Serve immediately with lemon wedges and a crusty bread.

 

Chicken feta beans toms

greek chicken tenders with veggies
Prefer chicken? This dish is packed with flavors sure to spark up any evening!

for the chicken

  • 2 Tbs plus 1 tsp olive or avocado oil, divided
  • 8 oz fresh mushrooms, sliced
  • 1 lb fresh green beans
  • 1.5 lb chicken tenders
  • 2 Tbs honey
  • 3­/4 Tbs balsamic vinegar (do not substitute)
  • 1 cup grape/cherry tomatoes, halved

for the greek dressing

  • 2 Tbs extra virgin olive oil
  • Juice of 1 fresh squeezed lemon
  • 2 cloves garlic, minced 2 tsp dried oregano
  • 1/2 tsp sea salt 1/2 tsp black pepper

directions

  1. Sauté mushrooms in large frying pan with 1 tsp of the oil, until just browning. Remove from pan, set aside.
  2. Heat 1 Tbsp oil over medium­-high, add green beans. Sauté until green beans are cooked, but still a bit crunchy. Remove from the pan, set aside.
  3. Heat remaining 1 Tbs oil over medium-­high, add chicken, salt, and pepper.
  4. Cook chicken 3­-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside. Whisk all dressing ingredients together.
  5. In the same skillet, lower heat to medium, add dressing, honey, and balsamic vinegar. Stir and heat until bubbling.
  6. Toss in mushrooms, and green beans then the cooked chicken and tomatoes. Stir to heat through. Serve over rice or pasta.

 

easy chocolate bar fondue
This takes on a romantic hue when served with champagne. If made ahead, keep the chocolate warm in a double boiler till ready to serve.

Ingredients

  • ¾ cup heavy cream
  • 1 pound milk or dark chocolate bars, broken into pieces
  • 1 pint fresh strawberries
  • 1 store-bought angel food cake, cut into 1-inch pieces
  • 8 ounces dried fruit, such as pineapple slices and figs

directions

  1. In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a warm serving bowl or fondue pot.
  2. Serve immediately with forks for dipping strawberries, angel food cake, or whatever you like.

 

chocolate-cinnamon pudding with raspberries
So easy to put this together ahead of time. Kids will especially love the flavors.

ingredients

  • ½ cup unsweetened cocoa powder
  • ½ teaspoon cinnamon
  • ¼ cup cornstarch
  • 2/3 cup plus 1 Tbs packed brown sugar
  • 2 ½ cups whole milk
  • 1 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh raspberries, or frozen raspberries, thawed

directions

  1. Combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar in a heavy saucepan. Whisk in milk and 1/2 cup of cream.
  2. Bring to a boil and cook over medium-low heat, stirring constantly, until pudding is thick and smooth.
  3. Remove from heat and add vanilla.
  4. Whip remaining cream in a separate bowl with the remaining sugar until soft peaks form.
  5. Pour pudding into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Serve warm or chill for at least two hours. Top with raspberries and whipped cream.

your turn
Hope you enjoy these romantic dishes! Here is a PDF you can print out for your recipe collectionRomantic Suppers and Sweets Blog 2-16

bits & basics – part 2

Here are some more cooking basics I continue to make over and over. My basics are foundations for more elaborate dishes with ingredients added to spice up my repertoire in the kitchen. You can do the same to save time and effort.

Basic Nine-Day Coleslaw  If you’re a coleslaw lover like I am, you’ll find this recipe valuable. It is mayonnaise-free, really does keep for nine days, makes a ton of slaw, and is great to bring to a potluck.

Ingredients

  • 3 lbs cabbage
  • 1 green bell pepper
  • 2 onions
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup lite olive oil
  • 2 tsp table salt (or 4 tsp kosher salt)
  • 2 Tbs mustard seed

Directions

Chop cabbage, pepper and onion and set aside in a large bowl. Place the rest of the ingredients in a saucepan and bring to a boil over high heat. Remove from heat and pour over vegetables. Toss well to coat. Place in container or jar and store in refrigerator. Best after sitting one day. Optional additions are raisins, shredded carrots, or green onions.

Basic Fruit Cobbler  This is so easy to throw together. You can use most kinds of fruit or berries—whatever is in season, but it is best with apples or peaches.

Ingredients

  • 2 cups peeled and sliced fruit
  • 1½ cups sugar (divided)
  • ¾ cup flour
  • 2 tsp baking powder
  • ¾ cup milk
  • Pinch of salt
  • 1 stick (1/2 cup) butter

Directions

Preheat oven to 350°. Pour ¾ cup of the sugar over fruit, mix lightly and set aside. Mix remaining sugar, flour, baking powder, milk, and salt till blended. Place butter in a casserole dish and set in oven. When butter is melted, remove dish from oven, pour in batter, and top with fruit, spreading evenly. Bake 1 hour.

Basic Barbecue Sauce  I find bottled barbecue sauce way too sweet and loaded with all kinds of unpronounceable ingredients. This recipe is delicious, and you control how sweet it will be. You can make large batches and put it up in jars to give as gifts (be sure to check your canner instructions).

  • Ingredients
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 3 Tbs balsamic or apple cider vinegar
  • 6 Tbs lemon juice
  • 5 Tbs Worcestershire sauce
  • 3 Tbs butter
  • 2 cups tomato juice
  • 1 small can tomato paste
  • 2 cups hot water
  • 3 Tbs (or less) brown sugar
  • ½ tsp celery seed
  • Salt & pepper to taste
  • Cayenne or red pepper flakes to taste
  • Liquid Smoke to taste (optional but very nice if used sparingly)

Directions

Prepare onions and garlic. Place tomato paste in a large saucepan. Add water gradually till well blended. Add remaining ingredients and bring to a boil. Reduce heat to very low, cover, and simmer for 1 hour. Adjust salt, pepper, and sugar. Refrigerate in jars. Use within two weeks or so, or freeze in several small containers to extend shelf life.

Basic Roasted Vegetables  What shouts “comfort food” more than oven-roasted veggies? Well, maybe mac and cheese, but really, this is so easy to make and you might even get your kids to eat them.

You can use any root vegetable like potatoes, beets, carrots, as well as apples, onions, fennel bulb, winter squash, and even cauliflower and brussels sprouts.

First, preheat your oven to 425°. Depending on the hardness of the vegetable, you’ll want to cut them according to how long they need to cook. For example, cut carrots and parsnips thin and potato a bit thicker. Apples will not take as long as squash.

You can cut your veggies into chunks or slices. Spread them out on a large cookie sheet with sides. Drizzle with oil (I like extra virgin but you can use whatever you prefer), and toss to coat. Sprinkle with salt and pepper. Place in oven for about 40 minutes, flipping around about half way through, or till browned around the edges. Test doneness with a fork. Remove the cooked pieces to a serving dish and cover with foil to keep warm. Return any undone pieces to the oven for another 5 to 10 minutes or till done. Serve as a side dish with anything. A drizzle of lemon juice and cracked pepper makes it even more yummy. Honey mustard dressing tastes great on this, too.

I added two bonus recipes on my blog last time—basic crepes and basic brown butter sauce—so be sure to log on to get them, and while you’re at it, download a printable PDF, Cook’s Journal-TIPS pt 2 of this post, too!

pasta

ChickenCacciatore

italian three-cheese chicken cacciatore

This recipe is as much about chicken as it is about pasta. Both play an equal role in its deliciousness! This makes a huge amount and is great if you are having guests over or just for a nice family dinner with tons of leftovers for another night. If you prefer dark meat, you can use bone-in or boneless thighs. You can assemble the whole thing ahead of time, cover with foil, and bake later. Baking time would be a bit more if you do that, though. I wouldn’t add any strongly flavored herbs like basil or oregano as they tend to overpower the lovely combined flavors of the cheeses, olive oil, wine and balsamic vinegar.

1 lb. dried bow-tie pasta (Farfalle)
3 T. Extra-Virgin olive oil
2 lb. skinless, boneless, chicken breast halves, cut crosswise into 1/4-inch-wide strips (4 breast halves)
2 small or 1 med. large yellow onion, sliced
2 medium green bell peppers, cut in half lengthwise and thinly sliced

2 large cloves garlic, minced
1 can (14 1/2 ounces) stewed or diced tomatoes, or use halved cherry tomatoes in season
1/4 C. tomato paste
1/4 C. red wine

1/3 C. balsamic vinegar
1 container (15 oz.) ricotta cheese
1/2 C. grated Asiago or Romano cheese
2 C. (8 oz.) shredded mozzarella cheese
2 large eggs, beaten

1 T. dried parsley (or 1/4 C. fresh, minced)

1 T. capers
1 t. salt
1/2 t. freshly ground black pepper

Bring 3 quarts water to boil in 6- to 8-quart pot over high heat. Stir in pasta and return to boil. Boil, stirring occasionally, until pasta is tender, 9-10 minutes. Drain and set aside until ready to use.

Preheat oven to 350°F.

Heat oil in large (12-to 14-inch) cast-iron skillet over medium-heat for 1 minute. Season chicken with salt and pepper and brown it, flipping occasionally, for 6 minutes or until no longer pink. Remove chicken and reserve until ready to use.

In same skillet, cook onion, garlic, and bell peppers over medium heat, scraping up browned chicken bits and stirring occasionally, until onions and peppers are tender, about 8 minutes.

In a bowl, mix well tomatoes, tomato paste, red wine, and balsamic vinegar and add to onion and pepper mixture over medium heat. When bubbling, add reserved chicken, and cook, stirring, for 3 minutes. Remove skillet from heat and stir in reserved pasta until distributed.

Stir together ricotta cheese, Asiago cheese, mozzarella cheese, eggs, parsley, salt, and pepper in medium bowl until well-blended.

Spread ricotta mixture over skillet contents in even layer. Bake in preheated oven 30 to 35 minutes or until heated through. Serve directly from skillet.

Makes 6-8 servings.

PRINT THIS RECIPE: Italian Three-Cheese


 

full of beans (plus bonus recipes)!

Beans are an excellent source of fiber, protein, and minerals, are fat-free, with a low glycemic load—important to those watching their carbohydrate intake.

south point veggie chili
I named this dish after our wonderful location on Madawaska Lake. I have been making it for about twenty-five years. It is meatless, but I have served it to many guests who, after finishing the meal, swore it had meat in it! Meatless means easy on the budget, too. You’ll find it is deeply satisfying, and the secret lies in the spices and how they are carefully toasted to bring out their flavor.

Main Ingredients

  • 3 Tbs light olive oil (divided)
  • 3 cloves garlic (or use garlic powder to taste)
  • 1 large onion, diced
  • 2 sweet peppers (I use one red and one green), diced
  • 3 large carrots, diced
  • 8 large button mushrooms, thickly sliced
  • 1 cup frozen corn
  • 2 15-oz cans diced tomatoes
  • 3 15-oz cans red kidney beans, drained and rinsed

Seasoning Ingredients

  • 3 Tbs chili powder
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 2 Tbs dark brown sugar (if your diet allows, as this one of the secrets to the great taste)
  • 2 Tbs balsamic vinegar
  • 2 tsp salt
  • ¼ tsp cayenne pepper (or more to taste; I use about a ½ tsp)

Directions

Place a 5-quart pot or dutch oven over medium heat. Place two tablespoons of oil and heat about a minute. Add peppers and onions and stirring often, cook till they begin to soften. Add garlic and mushrooms and stir well till coated.

Push vegetables back to form a small well and reduce heat to low. Place remaining oil in the well and add chili powder, cumin, and oregano. Stir spices in the well with a wooden spoon for a minute or so, taking care not to burn, until the mixture is aromatic. Stir in the vegetables to coat, and continue to cook for another minute or so till bubbling.

Deglaze pan by adding tomatoes and their juice, scraping up brown bits. Turn the heat up again. Add brown sugar, vinegar, salt, cayenne, carrots, and beans. Mix well, cover, and simmer, stirring often, for about a half hour or until carrots are soft.

Stir in corn. Simmer another half-hour. If too watery, set the lid off a bit to allow some to cook away, or thicken with a tablespoon of cornstarch dissolved in a tablespoon of water. If too thick, add water or tomato juice. Simmer for several minutes afterward to insure the starch is thoroughly cooked and juices are clear. Make final adjustments for heat and salt. Serve with shredded Jack cheese, sour cream, pickled jalapenos, and hot flour tortillas.

white turkey or chicken chili
This stew is a welcome change from ordinary chili. Again, toasting the spices provides a rich “umami,” that indescribable, savory deliciousness missing from many dishes. This calls for boneless chicken or turkey breasts, but you can also use ground chicken or turkey if you prefer.

Main Ingredients

  • 3 Tbs olive oil (divided)
  • 2 large yellow onions, diced
  • 1½ lbs of boneless, skinless turkey, chicken breast, or thighs, cut in 1-inch chunks
  • ½ bag frozen shoe peg corn
  • 2 15-oz cans white beans (cannellini) drained and rinsed
  • 3 cups chicken broth
  • ½ small box of button mushrooms, sliced
  • 2 Tbs lime juice
  • 1 small can green chilis
  • 3 garlic cloves, minced (or garlic powder)
  • 2 Tbs cornstarch in 2 Tbs water

Seasoning Ingredients

  • ¼ cup chili powder
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • 2 tsp dried oregano

Directions
Pat poultry very dry with paper towels. Salt liberally and brown in 2 Tbs oil. Remove from pan, add onions, garlic, and mushrooms, and follow the directions for South Point Chili to toast spices, taking care not to burn. Deglaze with broth and lime juice, add beans, browned meat, chilis, and salt and pepper to taste. Simmer till meat is cooked through. Stir in cornstarch mixture. Add corn and simmer another fifteen minutes. Pass the hot sauce, sour cream, shredded cheese, jalapenos, and warm flour tortillas.

tip of the week – cooking oils

Admit it. We don’t give much thought to cooking oils, and you probably grab whatever’s cheap or on sale like the generic “vegetable oil” or “canola.” But I’d like to put a bee in your bonnet about that choice. Do yourself a favor and buy only pure light olive or grapeseed oil for your general cooking. Both are excellent since they do not impart any strong flavors to a dish, and both are free of any controversy regarding genetically modified content.

Cheaper “vegetable” oil can be a mix of soy, corn, or canola oils and is often over-processed with no nutritional value. Light olive oil is a healthful way to provide valuable nutrients.

If you do a fair amount of high heat frying, like French fries, fried chicken, and the like, choose peanut or safflower oil. They stand up well of sustained heat and will not smoke at higher temperatures.

Although a popular TV “chef” uses it for everything, extra-virgin olive oil is much more expensive and has a strong flavor. It also has a low smoking temperature so it isn’t suitable for everyday frying. Reserve it for dishes that require that deep, “olivey” flavor like salad dressing, Italian sauces and the like. Happy cooking!

bonus recipes
These recipes are not included on my newspaper column because of space constraints. Checking my blog every week will reward you with several more meal ideas and handy tips.

three-bean salad
This classic salad is so easy to make, you’ll never go back to buying that stuff in a jar. This is a tasty dish that even kids will eat, and you can keep a container of three-bean in your ‘fridge year round. This is a nice accompaniment to any meal and is an easy fix for potluck suppers—just double or triple the amounts. When fresh beans are available, you can use them, but they’ll have to be cooked tender-crisp before you can use them in this recipe.

  • 1 can cut green string beans (Blue Lake variety is best)
  • 1 can cut wax beans
  • 1 16-oz dark or light red kidney beans
  • ½ cup finely chopped onion
  • 2/3 cup white vinegar
  • 2/3 cup sugar (or substitute of your choice)
  • 1/3 cup light olive or grapeseed oil (Reduce or eliminate if you are restricting fats)
  • 1 tsp salt
  • Pepper to taste

Drain and rinse all canned vegetables and place in a large mixing bowl. In a separate bowl place vinegar, sugar, and salt, and stir till sugar is dissolved. Add oil and whisk till emulsified. Pour over vegetables, add onion, pepper, and mix thoroughly. Place in a covered container and refrigerate 18-24 hours, mixing now and then to distribute dressing. Serve cold. Delish!

tuna & white bean salad
This is a fun lunch, but very nutritious. I prefer chunk light tuna because it has a more defined taste, but you can use whatever you like. Water-packed is best for this recipe. Serves four.

Ingredients

  • 1 garlic clove, minced
  • ¼ tsp salt (if you use coarse salt, increase to ½ tsp)
  • 1 Tbs lemon juice
  • 2 Tbs olive oil
  • ½ sweet red pepper
  • ¼ cup chopped red onion
  • 1 can cannellini (white kidney) beans
  • 1 pouch or one 5-oz can chunk light tuna (or albacore—your choice), drained and flaked
  • Basil (fresh is best, but dried is fine) You can also substitute fresh parsley.
  • Lemon zest (optional but it makes a huge difference in the flavor)
  • Directions

In a small bowl, mash garlic with salt using the back of a spoon. Mix in lemon juice and pepper to taste. Slowly whisk in olive oil. Add lemon zest and set aside.

In a medium size bowl, toss red pepper, onion, and beans together. Add tuna and mix, tossing lightly. Mix in garlic and oil dressing and basil.

Serve at room temperature in lettuce cups or over garden greens with some crisp toasted bread or crackers.

black beans & rice
This delicious dish requires a special seasoning made by Goya. It’s available in almost any grocery store and adds an authentic Mexican touch.

  • 1 can undrained black beans (Goya brand is best quality)
  • 1 Tbs extra virgin olive oil
  • ½ tsp dried oregano
  • ¼ tsp cumin
  • 2 cloves fresh garlic, minced
  • 1 bay leaf
  • 1 packet Goya Saizon Without Annetto
  • 1 Tbs white vinegar
  • ½ brown sugar
  • ½ tsp black pepper
  • ¼ cup water
  • 2 cups cooked white rice
  • ½ cup each diced green bell pepper and diced onion
  • Prepare rice and keep steaming hot. While rice is cooking, sauté peppers and onions till soft. Stir in remaining ingredients, heat till blubbing, and pour over rice. Serve immediately.

WANT TO PRINT THIS POST? HERE’S THE LINK:  CJ-7-23-14-BEANS