Friday, November 6, 2009

Lunchtime: Tuna Salad and Soups

Oh dear me... I have so many recipes to post...

..but unfortunately, I've been a very neglectful photographer as of late and haven't snapped photos of not one recipe.

I'm feeling the shame...

Can you get by, though, if I don't post photographs?

Use your imagination?

Super.. I'll post a few then!

Tuna Salad

This recipe was passed onto me from my friend Cassi.... She's an amazing photographer and I wish she had one of her pictures of this salad because if you like Tuna, albeit stinky, it's really good, healthy, and filling. I like eating it with either lettuce leaves or a baguette. These measurements are approximate, and of course, you may add or subtract everything depending on your preferences. The ground mustard gives it zing, but don't add TOO much because it is very strong and you can't take the flavor away once you've added it, so sprinkle it incrementally until you have the perfect "zing".

2-4 cans Albacore White Tuna, drained
1/2 cup red bell pepper, diced
1/2 cup purple onion, diced
1/2 cup celery, diced
1/2-1 cup Craisins
1/2 cup pine nuts

1-2 Tbsp olive oil
1/2-1 tsp ground mustard seed
S & P

Mix everything together, let sit in fridge for a couple of hours, and enjoy!

Tomato Bisque

{Williams Sonoma Healthy Eating Cookbook}

This is one of my favorite tomato soup recipes. It's only downfall is that it contains no whipping cream (bisque=cream, am I crazy??) but I guess that wouldn't qualify it to be in a "healthy"-titled cookbook. And surprisingly, for as few ingredients as it calls for, the soup is full of flavor- the real recipe calls for sweet paprik and since I don't keep the stuff on hand, I used Herbs de Provence, a mixture of thyme, rosemary, lemon, etc and it was fabulous... My other real downfall, while we're being straight up, is that it makes so little--- it serves 4 at the MOST, and 4 scrawny portions at that. I'll give you the original recipe, but I REALLY urge you to double it because you'll want leftovers. Okie, ciao!

2 1/2 lbs Roma tomatoes, halved
2 Tbsp olive oil, seperated
2 cloves garlic, minced
1 medium yellow onion, chopped
1/2 tsp sweet paprika
S & P
2 cups water
4 tsp sour cream, for garnish
2 tsp freshly chopped Italian parsley, for garnish

Preheat your oven to 425 degrees. Place halved tomatoes on a large cookie sheet, and drizzle 1 Tbsp olive oil over all of them, and season with salt and pepper. Roast for about 20-30 minutes, until tomatoes are "bursting" and tender. Remove from oven, and meanwhile.....

...heat up remaining 1 Tbsp olive oil in a large pan. Add onion, and garlic, and cook for three minutes on high, stirring all the while. Decrease the heat to low and cook until the onion has released its juices and is tender. Add paprika, and add the tomatoes, as well as any juices that have collected on the pan.

Add water and bring everything to a rolling boil. Simmer on medium high for about 25 minutes until everything is nice and tender.

Working in small batches, puree this mixture in food processor or blender until it reaches your preferred consistency (I still like mine kinda chunky!). Taste, adjust salt and pepper as needed, and serve warm with garnishes.

Pumpkin Soup

Now, this recipe is dynamite. I barbarically licked my bowl clean like a cat and was enticed to ask for thirds, but at a lunch party, had to put the self - control brakes on. Many , many thanks to my friend Kelley for showing us this gem of a recipe: perfect for a brisk but sunny November day! Eat, drink and be merry with pumpkin soup!

1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (or dry works fine too)
2 ribs celery with greens, finely chopped
1 medium yellow onion
S & P
3 Tbsp all purpose flour
2 tsp poultry seasoning or 2 tsp ground thyme
2 tsp. hot sauce, or to taste
6 c chicken stock
1 (28 oz) can pumpkin puree
2 c heavy cream
½ tsp nutmeg

Heat medium soup pot over med to medium high heat. Add oil and melt butter. Add bay, celery and onion. Season veggies with salt and pepper. Cook for about 7 min, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate into broth. Simmer soup about 10 min to thicken and then add in cream and nutmeg----reduce heat to low and keep warm until ready to serve.

Whips out 6 servings or so.


Bryce and Heidi said...

All look yummy. Now onto the testing (well, after I do the shopping...)

thailiz said...

I'm definitely going to have to try some of these! Oh, and by the way, I can't believe how much hair Henry has! Without your other blog I haven't seen pics of him in a while, he's so darling! Can you believe our babies are 1??

Chaci said...

Mmm mmm! Glad you posted these, gracias!