Unblond1's profile page
Recipes
TUNA****Marinated White Bean and Tuna Salad Jars
By Unblond1
26/04/16 - VG although I'm not completely sold on the tomatoes as part of it
- FOR THE MARINATED WHITE BEAN SALAD:
- 1 small garlic clove, minced
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh thyme
- 1 tablespoon minced fresh dill
- 2 tablespoons minced fresh parsley
- grated zest and juice of one lemon
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 can (19 ounces) cannellini beans, rinsed and drained
- FOR THE SALAD JARS:
- 1 small can Rio Mare tuna per jar, drained
- 7 grape tomatoes per jar, halved
- 1/4 small red onion, thinly sliced
- 2 cups packed arugula, spinach or spring mix per jar
PERCH*****Pan-Fried Perch over Lemony Romaine Slaw
By Unblond1
30/10/15 - My creation - we both loved it
- 8 ounces Island perch from Tarini's, filets halved, rinsed and patted dry
- generous dusting of Piri Piri blackening spice for my portion (although it really wasn't hot at all and Dan could probably take it)
- 2 tablespoons (or so) Original Fish Crisp
- 1/4 inch olive oil, for cooking (not in calorie count)
- 3 cups thinly shredded romaine lettuce
- 1/4 medium red onion, thinly sliced
- 1 tablespoon best olive oil
- 1/2 - 1 tablespoon lemon juice, to taste
- 1/4 teaspoon each of dijon mustard and honey
- pinch each of dried oregano and chili flakes
- salt and pepper to taste
- lemon wedges (me) and tartar sauce (Dan) to serve
CAKES****Chef John's Canned Salmon Cakes
By Unblond1
15/02/15-These were good for both and they hold together well for a fish cake
- 2 cans Cloverleaf Salmon, drained and flaked
- 2 eggs (I used 4 tablespoons of BreakFree. Anything more would have been too much)
- 1/2 lemon, zested and juiced
- 1 tablespoon chopped capers
- 1/2 shallot, finely minced (I put the other half in the sauce but if you weren't making it, this could take a whole shallot)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (I used Aleppo)
- 12 whole wheat saltine crackers
- 2 tablespoons panko, or as needed
- 1 tablespoon butter
- 1 tablespoon olive oil
CHEESE - Apple Cheddar Wrap Sandwich
By Unblond1
Spread tortilla with mayo (in calorie count) or honey mustard
- 1/2 - 1 apple, cored, quartered and very thinly sliced
- 30 grams Cheddar Cheese, thinly sliced
- 2 teaspoons Sriracha Mayo or Honey Mustard
- 1/2 cup Spinach Arugula Blend
- 1 large whole wheat tortilla
Laura Calder's Citron Pressé (French lemonade)
By Unblond1
1. To make lemon syrup: put the sugar and lemon in a saucepan with water
- 2 cups sugar
- Peel from 2 lemons, julienned
- 2 cups water
- mint springs
- juice of half a lemon
CHARD****Spicy Asian Stir-Fried Swiss Chard
By Unblond1
I liked this and Dan tolerated it
- SAUCE:
- 3 servings
- 1 lb. swiss chard, stems and leaves chopped separately
- 1 tbsp peanut oil
- 1 tbsp minced garlic
- 1 tbsp + 2 tsp. soy sauce
- 1 tsp. Hoisin sauce
- 1 tsp. Black Bean Garlic sauce
- 1-2 tsp. Chili Garlic Sauce (start with 1 tsp. and taste to see if you want more heat)
- 1 tbsp sugar
CHICKEN*****Vegetable Lover's Chicken Soup
By Unblond1
Classic comfort food is yours, in just slightly more than half an hour
- 2 servings
- 1 Tbsp. EVOO
- 6 oz. skinless, boneless chicken breast, cubed, OR equivalent amount of cooked chicken breast, shredded
- 1 small zucchini, finely diced AND
- 1 large shallot, minced
- OR
- 1 1/2 cups Europe's Best Mediterranean Diced Delight
- 1/2 tsp. tuscan herb blend or herbes d'Provence or fresh herbs to taste
- 1 pinch sea salt
- freshly ground pepper to taste
- 2 plum tomatoes, seeded and diced or equivalent amount of halved, seeded cherry tomatoes
- 2 cups chicken broth
- 2 tbsp. orzo or other tiny pasta, such as farfelline
- 1 1/2 cups packed baby spinach
- 2 tbsp. fresh basil chiffonade
SAUSAGE****Chorizo and Peppers
By Unblond1
Yummy for both
- 1/2 stick PC Mild Chorizo, sliced on the diagonal
- 1 tbsp. EVOO
- 8 mini peppers, or 2 regular, sliced
- 1 medium onion, cut into wedges
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. sherry
- 1/2 cup chicken broth
- 2 tbsp. chopped fresh parsley, optional
TUNA****Tasty Tuna Pate
By Unblond1
23/11/15 - Good work lunch
- 1 large or 2 small cans of tuna in olive oil
- 1 small onion peeled and finely chopped
- 1 tbsp capers
- 3 tbsp cottage cheese or ricotta (I used cottage because it was open - bet quark would work too)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp Greek yoghurt
- 2 tablespoons chopped fresh dill
- A pinch of salt and pepper
- 2 pieces of Ryvita of choice per serving
BEAN*****Artichoke & White Bean Soup
By Unblond1
Very very good AND quick and easy! Makes a super lunch for me for work - serve hot or cold
- 4 servings
- 1 14-ounce can artichoke hearts, drained
- 1 large can Cannellini Beans, drained
- 1 leek, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. extra-virgin olive oil
- 2 1/2 cups chicken broth, plus more as required
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- 2 tbsp. fresh basil chiffonade and/or mint
- sea salt & pepper d'Espellette to taste