SubscribeTuscan Tuna and BeansAround when I'm planning my grocery list for the week based on sales and whatnot, I put together the week's loose meal plan. This may be helpful for you. It's easier to eat healthy and well and on schedule, and not give up and just go to a restaurant, if you've planned ahead on a day off when you have time, or during a free moment at work, at your leisure and pleasure.
From Not Your Mother's Weeknight Cooking by Beth Hensperger
Need a simple but substantial main-dish salad and time is of the essence? Here is one of the staples of Italy's scrumptious, economical cucina povera, tuna and white kidney beans, which should be among your staple pantry items. It's great with some crusty ciabatta bread to use as a scooper along with your fork.
Serves 4.
Cooking Method: None
Prep Time: 15 minutes
Three 15-ounce cans cannellini beans, rinsed and drained
Three 6-ounce cans tuna packed in olive oil, drained well and broken into rough chunks
2/3 cup finely chopped red onion
3 tablespoons minced fresh flat-leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
Pinch of salt
2/3 cup olive oil
1 to 2 heads butter lettuce, leaves separated
Combine the beans, tuna, onion, and parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in the olive oil, whisking constantly. Pour the dressing over the beans and tuna; toss to combine. Place lettuce leaves on 4 plates and top with the salad. Serve immediately.
Personal Note: Another good "no cook" meal for the summer repository, the stuff you turn to when it's so hot your brains are melting and the idea of putting anything together makes you feel nauseous.
EDIT, now that I've made it: Wow, it's bizarre how tasty this is. It is extremely homely--I finished whipping it up and looked at it, not very excited and quite frankly a little worried I'd just wasted a ton of canned goods on something tasteless and cardboard-y--but the textures work beautifully, and it's refreshing and strangely luscious and full of flavor. Weird stuff. I was sure I'd have to at least throw some black pepper in to spice it up, but no...and it's obscene how "good" this is for you--beans! Tuna for a novel, balanced source of protein! Garlic! Heart-healthy olive oil! Leafy greens! Crazy how healthy it really is, and simple, but so delicious. Absolutely perfect for those hot blistering FAIL summer evenings when imagining making dinner or even eating it makes you ill.
Southern Sweet TeaMy next step is to make a go-to version of sweet iced tea but with fresh mint and green tea. Bet that'll be even better and more refreshing to my Northern sensibilities.
Yield: One 2-quart (64-ounce) pitcher
Pinch (say, 1/8 to 1/4 teaspoon) baking soda
3 or 4 family-size Luzianne teabags, tied together for convenience's sake (or 6-8 normal-size black teabags)
2 cups just-boiling water (use cold, fresh water to start with, filtered if desired)
1/3 to 1/4 cup Splenda
6 cups cool water
1 lemon, quartered into wedges
Sprinkle baking soda into a heat-proof container (I've been using a 2-cup Pyrex glass measuring cup, but if I had my way it'd be larger to prevent overflow). Add teabags. Pour boiling water over teabags, cover, and let steep for 15 to 30 minutes. Remove and discard teabags, taking care not to squeeze them (squeezing does indeed make for bitter tea).
The finished tea should go in a 2-quart (64-ounce) pitcher, preferably glass as well. If the container used was not the final intended pitcher, pour the concentrated tea from the measuring cup into the desired pitcher directly over the sugar and stir, making sure the sugar dissolves. (Otherwise, just pour the sugar into the tea and stir to dissolve). Pour in cool water and refrigerate until cold. When ready to serve, gently squeeze lemon wedges over tea and use as garnish, either in individual glasses or the entire pitcher.
Turkey BurgersSince you mentioned blueberries:
Adapted from The Martha Stewart Living Cookbook: The Original Classics
Makes 4.
1 1/2 pounds ground turkey
1/4 red bell pepper, seeds and ribs removed, finely chopped
1/4 yellow bell pepper, seeds and ribs removed, finely chopped
1 medium shallot, minced
2 scallions, minced
1 teaspoon hot red-pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 hamburger buns and 1/2 bunch watercress for topping, if desired
1. Preheat a grill or grill pan to medium high. Combine turkey, peppers, shallot, scallions, pepper sauce, Worcestershire, thyme, salt, and pepper in a large bowl; mix very lightly to combine.
2. Form 4 patties with a depression in the center of each (to keep from puffing during cooking) and place them on the hot grill; cook through, about 7 minutes per side.
3. Serve on toasted buns with toppings, if desired.
Glazed Blueberry ChickenI think this is AMAZING, and it was very novel, at least to me. It sounds weird but it's awesome:
From The Silver Palate Cookbook 25th Anniversary Edition
This recipe was developed to showcase Blueberry Chutney, a very special preserve of fresh blueberries, vinegar, cinnamon and cloves. Wild rice would be good to serve, as would a buttered green vegetable like asparagus.
1/2 cup Blueberry Vinegar (see recipe; you could also use that blueberry pomegranate vinegar they have at the store)
1 teaspoon dried thyme
1 chicken (2 1/2 to 3 lbs.), quartered
Salt and freshly ground black pepper, to taste
1/3 cup Blueberry Chutney (available at specialty shops) or preserves
1 Tablespoon chopped fresh Italian (flat-leaf) parsley for garnish (optional)
Grated orange zest for garnish (optional)
1. Combine the blueberry vinegar and thyme in a large bowl. Add the chicken, turn to coat with the marinade, and marinate for 2 hours, turning occasionally.
2. Preheat oven to 300 degrees F.
3. Arrange chicken pieces, skin side up, in a flameproof baking pan, reserving the marinade. Season chicken lightly with salt and pepper and coat it lightly with the blueberry chutney or preserves.
4. Bake the chicken on the center rack of the oven until it is cooked through, about 1 hour, basting occasionally with the marinade Do not baste in the last 15 minutes of baking.
5. Transfer chicken to a serving platter and cover to keep warm.
6. Skim fat from cooking juices and set the baking pan over medium heat. Add the marinade and bring to a boil, stirring and scraping up any browned bits in the pan. Reduce by 1/3 or until sauce is lightly thickened. Pour sauce over chicken and garnish with parsley and orange zest. Serve immediately or at room temperature.
2 to 4 portions.
Blueberry Vinegar
1/2 cup cider vinegar
1/2 cup fresh blueberries
1 Tablespoon honey
1 piece (2 inches) cinnamon stick
4 whole cloves
Prepare the blueberry vinegar one day ahead. Combine the vinegar ingredients in a small saucepan and cook over low heat for 5 minutes. Cool to room temperature and refrigerate, covered, overnight. Strain before using. There should be 1/4 cup.
Caramelized Cauliflower with Salsa VerdeCauliflower is also delicious and a lot healthier relative to the usual cheese sauce stuff if you roast it after tossing it with curry spices.
From Orangette
This recipe needs no real guidelines other than this: be sure to make the salsa verde before roasting the cauliflower, so that it has time to sit. The garlic and lime need to mellow and meld, and you'll notice a marked difference in the flavor after about 30 minutes.
For the salsa verde:
1 medium jalapeno, ribs and seeds removed, finely chopped
3 Tablespoons finely chopped cilantro leaves
2 medium cloves garlic, minced with a pinch of salt
3 Tablespoons fresh lime juice
4 Tablespoons olive oil
Salt to taste
For the cauliflower:
1 medium cauliflower (2 to 2 1/2 pounds)
2 to 3 Tablespoons olive oil
Salt to taste
First, prepare the salsa verde. In a medium bowl, combine the jalapeno, cilantro, garlic, lime juice, and olive oil and whisk to combine. Add two pinches of salt, or more, to taste, and whisk well. Set aside at room temperature for at least 30 minutes and up to an hour.
Preheat the oven to 450 degrees F.
Wash and dry the cauliflower well. Put it on a cutting board, stem side down, and slice it vertically, top down, into 1/4-inch slices. You'll only get about 4 intact slices, and the rest will be a hash of cauliflower crumbs. That's okay. Put the cauliflower in a large bowl and toss with 2 Tablespoons olive oil. (I find that my hands work best for this.) You want each little bit of cauliflower to get a thin coat of oil. If necessary, add 1 more Tablespoon. Spread the cauliflower in a single layer on a heavy sheet pan, or if the pan seems crowded, use 2 pans. You don't want it packed too tightly, or the cauliflower will steam rather than roast. Salt it lightly.
Bake until the cauliflower is tender, golden, and even deeply browned in spots, 20 to 30 minutes, turning once with a spatula. Salt lightly again.
Serve cauliflower hot or warm, with salsa verde on the side for drizzling.
Yield: 4 side-dish servings or 2 larger servings.
Basil and Lime SorbetIf you have a sweet tooth and your palate is open to it, another approach is to go for quality over quantity and start keeping little reserves of high quality, very dark chocolate to nibble on for dessert instead of the super sugary cheap stuff. A little square will do ya, and it's much better for you anyway.
1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh basil leaves, finely chopped
Sprig of fresh basil for each serving as a garnish
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat.
In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves.
Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh basil and serve.
Can be prepared 3 days in advance. Cover and keep frozen.
Recipe: Sauteed Okra with Quick Tomato SauceCook's Illustrated did a bunch of chopped salads in the last issue or so. I know, I know, chopped salads evoke images of watery bland feminine luncheon crap. But that was the whole point; they were trying to fix them, make them NOT that way. And how--I tried all three variations, and they were amazing. This one was my favorite, and just thinking about it is making me hungry:
From America's Test Kitchen
Tomatoes and okra are a classic combination. This juicy side dish, served with rice or pasta, makes a perfect accompaniment to chicken or fish, such as halibut or catfish.
3 tablespoons extra-virgin olive oil
1 pound small okra (no more than 3 inches long), stems removed
Salt and ground black pepper
4 medium cloves garlic, minced or pressed through a garlic press
1/2 teaspoon hot red pepper flakes
1 (14.5 ounce) can diced tomatoes
1 teaspoon sugar
1 tablespoon minced fresh basil leaves
1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until almost smoking. Add the okra and cook, stirring occasionally, until the okra is bright green, 3 to 4 minutes. Season with salt and pepper to taste and transfer the okra to a bowl.
2. Add the remaining 1 tablespoon oil to the empty pan. Add the garlic and pepper flakes and cook until fragrant, about 15 seconds. Stir in the tomatoes and sugar, bring to a simmer, and cook until slightly reduced, about 2 minutes. Stir in the okra and cook for 1 minute longer. Stir in the basil and adjust the seasonings, adding salt and pepper to taste. Serve immediately.
Personal Note: This is from The Best Recipe cookbook series from America's Test Kitchen/Cook's Illustrated. It's in the Perfect Vegetables volume. My mom gave me a zillion of them when I went away on my own to college. Robert loves okra, being all Southern and whatnot (he also likes grape soda and white gravy, ee), and I admitted when I first visited Memphis that it was palatable fried. However, I'd only ever seen it fried or in that snotty monstrosity people who hate okra are familiar with, boiled or whatever in a slimy pile. This is great though--it's ridiculous how easy and quick it is, and now that I've made it a few times I know it's totally foolproof. The okra has this snap or "bite" to it that is just ! It's my favorite way to eat okra now, even more than fried...it goes so well with the tomato and the spice of the red pepper. Yum.
Pear and Cranberry Chopped SaladThis is an unusual pasta dish with veggies:
Serves 4 as a light entree or 6 as a side dish.
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
Table salt
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium red bell pepper, seeded and cut into 1/4-inch pieces (about 1 cup)
1 ripe but firm pear cut into 1/4-inch pieces (about 1 cup)
1/2 small red onion, minced (about 1/4 cup)
1/2 cup dried cranberries
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces blue cheese, crumbled (about 1 cup)
1/2 cup pistachios, toasted and coarsely chopped
Ground black pepper
1. Combine cucumber and 1/2 teaspoon salt in colander set over bowl and let stand for 15 minutes.
2. Whisk oil and vinegar together in large bowl. Add drained cucumber, bell pepper, pear, onion, and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine, blue cheese, and pistachios; toss to combine. Season with salt and pepper and serve.
Personal Note: It cracks me up that the introduction to this feature in this summer's issue of the magazine goes on about how these salads get associated with 1950s pink-clad hatted "ladies who lunch" watching their figure with watery "and the kitchen sink" crisper drawer fall-outs. The author wanted to resurrect these salads, but fix them too. Turns out it was a noble endeavor and very worth it, and this happens to be my favorite of the entire story spread. I recently had a modded Radicchio Mixed Greens and Radish with Pear and Parmesan salad from Molly at Orangette that made me see the light re: pears with vinaigrette and leafy greens (wow!), so maybe this was just the perfect next step in my appreciation. Whatever; it was super delicious, and I scarfed it up ravenously for lunch the next day too.
I've tried the Mediterranean one since, and it was also good, though not nearly as uniquely tasty as this. The toasted pistachios are vital to the perfect contrasts offered here...oh, and I didn't use blue cheese but instead goat cheese or feta, I forget. Something tangy and creamy and soft. Like I keep saying: delicious.
Spaghetti with Zucchini, Basil, and Mint
From Not Your Mother's Weeknight Cooking by Beth Hensperger
Once I tasted the combination of fresh basil and mint, I was hooked. Then I found out the partnering has a long tradition in Italian country food. This is a lovely summer pasta, satisfying for those nights when you want something light and vegetable-y. Remember to only pack the cup measure loosely with the herbs; there will be plenty to flavor the entire bowl of pasta. You will need at least a 12-inch saute pan or skillet for this dish, and it will be filled to capacity once you add the pasta. If your skillet is smaller, combine the zucchini and pasta in a shallow serving bowl instead. If you like, this can serve eight as a side dish to grilled or roasted chicken.
Cooking Method: Stovetop
Prep Time: 15 minutes
Cook Time: About 30 minutes
1 pound semolina or whole wheat spaghetti
About 1/3 cup extra virgin olive oil
2 pounds small zucchini, cut into thin round slices on the diagonal
2 cloves garlic, finely minced
1/4 cup loosely packed finely shredded fresh basil leaves
1/4 cup loosely packed finely shredded fresh mint leaves
Salt and freshly ground black pepper
Grated Parmesan cheese for serving
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
2. Meanwhile, heat half of the olive oil in a large skillet over medium-high heat. Add half of the zucchini (you don't want to crowd it) and cook, stirring frequently, until golden on both sides. Do not overcook. Remove with a slotted spoon to a bowl and add the remaining oil and cook the remaining zucchini until golden. Add the garlic and cook for 30 seconds, then add the basil and mint. Add the reserved cooked zucchini back into the skillet, then season with salt and pepper. Stir and cook for 1 minute to wilt the herbs.
3. Drain the pasta and reserve 1/2 cup of the pasta water. Add the pasta to the skillet and gently toss with the zucchini; add a bit of pasta water if it looks too dry, then taste for salt. Divide among dinner plates, sprinkle with Parmesan, and serve immediately.
Personal Note: Fresh mint is tricky stuff; luckily I've already learned so the hard way long ago, and knew to be conservative with it here. Too much would ruin the pasta and make it taste medicinal, I reckon. This dish has a pretty unique flavor, at least in our house, and it's very welcome on a hot summer night. It tastes incredibly light.
I took a cue from the Cook's Illustrated Master Recipe for Zucchini/Summer Squash with Pasta; to prevent soggy zucchini, I tossed the prepped slices in a colander with kosher salt for 30 minutes until 1/3 cup of water had leaked out underneath. I wiped 'em down and went about cooking them, taking care not to crowd them lest they steam instead of saute. It worked as well as last time--the zucchini was golden and nearly crispy, not soggy.
Rice with Carrots and Lemon (Komida de Sefanorya)Here's a super easy, healthy soup:
From Sephardic Flavors by Joyce Goldstein
Meri Badi's original Judeo-Spanish recipe for this dish calls for cooking the grated carrots for 30 minutes and then cooking them 30 minutes longer with the rice. By then, I suspect they will have disintegrated, so I have shortened the cooking time. I also have added a bit of grated lemon zest to brighten the flavors and suggest a sprinkling of parsley or mint for contrast. This is a pretty dish, with the strips of golden carrots and grains of rice in about equal amounts.
Serves 6 to 8.
2 pounds carrots, coarsely grated (it's a lot of carrots, so use a food processor if you have one)
1/4 cup olive oil
Grated zest and juice of 2 lemons
3 cups water
2 teaspoons salt
1 cup long-grain white rice, rinsed and drained
1/3 cup raisins or dried currants, plumped in hot water (optional)
2 to 3 tablespoons chopped fresh flat-leaf parsley or mint (optional)
1/4 cup pine nuts, toasted (optional)
Peel the carrots and grate them on the largest holes of a box grater or with the shredder disk on a food processor. You should have about 6 lightly packed cups.
Warm the olive oil in a large saucepan over medium heat. Add the carrots, lemon zest and juice, water, and salt, reduce the heat to low, and cook, stirring from time to time, until the carrots are softened, 8 to 10 minutes.
Add the rice, stir well, cover the pan, and continue to cook over low heat until all the liquid has been absorbed and the rice is tender, 18 to 20 minutes.
Remove from the heat and let rest, covered, for 5 to 10 minutes.
Spoon the rice and carrots into a serving dish and top with the parsley or mint, if desired. Serve at once.
Variation: For a sweet-and-sour dish, add 1/3 cup raisins or dried currants, plumped in hot water, when adding the rice. If adding toasted nuts, stir them in just before serving the rice.
White Bean Soup with GreensTo mix it up a little, here's a seafood recipe that takes very little time.
From Not Your Mother's Weeknight Cooking by Beth Hensperger
I am always looking for ways to cook greens. This southern Italian soup features creamy white beans and a big bunch of fresh greens. You will adore it for its tastiness with so few ingredients, characteristic of cucina povera, which uses the simplest foods in a loving and clever manner. Choose from Great Northern beans or cannellini beans. Do not add the salt before the soup has finished cooking, or it may become too salty.
Serves 4.
Cooking Method: Stovetop
Prep Time: 10 minutes
Cook Time: About 30 minutes
1 1/2 pounds Swiss chard or escarole, ends trimmed
6 cups chicken broth
1 clove garlic, crushed
1 15-ounce can white beans of your choice, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Freshly grated Parmesan cheese
Red pepper flakes
1. Bring a large saucepan of water to a boil over medium-high heat. Add the greens and cook for 5 to 7 minutes, or until barely tender. Drain the greens into a colander, squeezing out as much water as possible. It is not necessary to cut the greens, because they will break apart while they cook in the soup.
2. Add the broth to the saucepan and bring to a simmer over medium-high heat. Add the garlic, beans, and greens. Simmer gently, partially covered, for 20 minutes. Add the salt and pepper, stir, and serve hot. Pass the cheese and pepper flakes at the table.
Personal Note: I'm a little bit skeptical of the promise of awesome, hearty, rich soup that cooks for 30 minutes or less, yet this book features a whole chapter of 'em. We shall see! I must say I love the idea of soups so simple, where the star fresh ingredient is greens and everything else is just pantry standard fare. Gonna walk over to Easy Way and pick up some salad greens anyway--it's pretty out, and I have the time.
EDIT: I made this to help my boyfriend get over his cold, and wow. He loved it.
Lee Wan Ching's Sizzling Pepper and Salt Shrimp
From Saveur
Serves 4.
1 lb. large shrimp
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. chile powder
3 tbsp. canola oil
1 tbsp. minced garlic
1 tbsp. thinly sliced fresh chile
2 scallions, chopped
1. Remove the shrimp legs, leaving the shells and tails on. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl, combine the salt, sugar, and chile powder.
2. Heat a 14" flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 tbsp. of the oil, add the garlic and sliced chile, and stir-fry for 30 seconds. Add the shrimp and 1 tbsp. of the oil and stir-fry for 1 minute or until the shrimp just begin to turn pink. Swirl in the remaining 1 tbsp. oil, add the salt mixture, and stir-fry for 1-2 minutes until the shrimp are just cooked. Stir in the scallions.
Personal note: Man I love scallions. This is really easy to make (it suits me; I like some prep work, a little here and there sort of business, and then rapid cooking that makes use of the efficiency of having that prep work in place) and pretty tasty.
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posted by cobaltnine at 7:07 PM on July 21 [4 favorites has favorites]