Okay, I overdid it on the fruit sugar last week to the point of feeling terrible, like I was out of balance and needing more protein and fats. I hate when that happens! So to counteract my overindulgent choices, I made a tuna salad, ate it and felt much better.
Do you ever make a bad food choice? If so, how do you remedy it?
2 cans of water-packed albacore tuna (I use StarKist or Bumble Bee)
2-3 tablespoons of Helmann’s Olive Oil Mayonnaise
1 celery stalk, diced
1 tsp dry minced onion
Salt and Pepper to taste
Squeeze out the water from the canned tuna and discard it into the sink using the lids of the opened cans. Scrape out the tuna into a mixing bowl. Add the mayo, diced celery, onion, salt and pepper into the bowl. Mix and Enjoy!
My husband asks me to make this recipe at least once every two weeks and I can’t believe that I haven’t posted it here yet. This is comfort food at it’s best. One serving is all you need to feel satisfied. Enjoy!
1 cup cooked cubed white meat chicken
1 cup of chicken boullion (I use Knorr’s 1 cup water and 1 cube boullion)
1 cup frozen mixed vegetables
1 10.5 oz can of cream of chicken soup
2 refrigerated pie crusts
1 egg for wash
In a sauce pan at medium heat add the chicken broth, cream of chicken soup, mixed vegetables, cubed chicken, stirring until heated. Place the refrigerated pie crust in a pie plate. Pour the contents in the sauce pan into the pie crust. Place the other pie crust on top pinching the two crusts together all around and sealing the two edges together with a fork. Make puncture holes on top of the pie so the steam can escape. Brush the egg wash over the top of the pie and bake at 425 for 25 minutes or until browned.
I bought a 3 lb bag of cherries on sale at my local Shop Rite and after snacking on them with my meals throughout the week, I still had a bunch leftover. So when I received my June issue of Better Homes and Garden Magazine and saw cherries on the cover I knew I’d find a great recipe that I could adlib and use them on.
Using their recipe as a guide, I replaced the sugar with granular Swerve and added Lily’s chocolate chips on top. The chocolate chips go perfectly with the cherries and sorbet is so refreshing to eat this time of year on a hot summer afternoon. The possibilities are endless as to what other fruits you could make into sorbet.
What fruits do you think would be great to make into sorbet?
3 cups of pitted cherries or frozen cherries
1/4 cup water
1/4 cup or less of granular Swerve
Lily’s Chocolate Chips for topping
Pit the cherries, and place them on a cookie sheet with parchment paper. Freeze them uncovered for 6 hours or overnight. For the syrup, combine sugar and 1/4 cup of water in a saucepan until simmering, whisking it until sugar is dissolved. Remove from heat allowing it to cool. Refrigerate it for 2 hours. After the allotted time, put cherries and syrup into a food processor with the S blade. Process for 3-5 minutes scraping down sides until smooth. Transfer the sorbet into a freezer-safe container and freeze for at least 4 hours. Scrape sorbet with a melon baller and add chocolate chips on top.
Okay, I am not one to buy expensive, fancy-cuts of beef but when my 14 year old son asked me to buy some London Broil and a little tiny piece was $15.00 (6.99/lb!) because the prices went up after the coronavirus, I could not bring myself to buy it. Instead, believe it or not, there was a package of Filet Mignon on sale for 14 dollars and change.
My son never tried Filet Mignon before but when I got home, he Googled how to prepare it: Let it warm to room temp for 30 minutes, pat it dry with papertowels, sear it in an oven-safe pan on the stovetop with a little garlic, butter, Canola oil, coarse salt and pepper for 3 min on each side until a crust forms. Transfer it to a 450 degree preheated oven. Roast 7 minutes for medium-rare and baste with the remaining juices from the pan. Let it rest for 10 minutes before serving.
My husband has been singing that song Season’s of Love by Rent Film Cast for the last few weeks so I decided to make him 4 (yes, four) Father’s Day cards, each representing a “season of the love” that he shared with us being a dad to our kids.
In order to write down all of their memories, I polled our 3 sons and had them tell me what they remembered doing with dad that they loved from each of the seasons. Some of the things were going to the ocean, swimming at the lake, throwing a football and watching Halloween movies by the woodstove. I wrote them all down in each of the cards to give to him on Father’s Day.
So I went to the grocery store and mango(e)s were on sale, hence this cantaloupe, mango, and cherry fruit cup post. I have to admit, mango is not my favorite (how are you supposed to cut one up properly, anyway?) but it’s good to change things around every so often.
Do you like mango(e)s and/or know how to cut one up? (There’s a hard middle part in there that befuddles me).
I was having a hankering for Daal, an (Indian) dish made with lentils. So I researched a few recipes adding what I liked in it because this is one of those dishes where you can change it according to your preferences. I like it more flavorful and spicy rather than bland.
But my first go at making Daal a few days ago was a failure. I added canned lentils instead of dry ones (oops) and it was just awful, it didn’t thicken and it tasted like a really bad soup. So I went back to the store and bought the DRIED lentils. And it turned out really great.
1 cup dry lentils, rinsed
1 onion, chopped
2 cloves chopped garlic
1 tbsp chopped fresh ginger
4 cups chicken broth
1 tablespoon sesame seed oil
1/4 c chopped cilantro
1 tsp paprika
1/2 tsp red pepper (cayenne)
1 tsp turmeric
1/2 tsp cinnamon
2 tbsp of tomato paste
1/2 c green peas
Salt and pepper to taste
1 c. white rice
Directions: Heat onion, garlic, ginger in the sesame oil until translucent. Add lentils, cayenne, turmeric, cinnamon, paprika and mix. Then add the broth, tomato paste, cilantro and cover on low for 30 minutes. Then add the peas, pepper and salt to taste. While daal is cooking, rinse 1 cup of rice and add to 1 1/2 cups of water in a rice cooker until done about 15 minutes. Serve daal over the white rice.
The star ingredients in this dish were the fresh cilantro from our garden and the chopped fresh ginger. Tweeking a good recipe to your liking is what cooking is all about.
I wanted a little something before dinner but nothing major. Staring at a plate of bacon that my 14 year old made this morning, I decided on having an open-faced Bacon Lettuce and Tomato. Why open-faced? Who needs 2 slices of bread anyway? It was perfect! I would imagine that you could do this with any sandwich if you’re trying to cut out some carbs.
3 cups shredded Romaine lettuce
1/2 each of Honey Crisp and Granny Smith apple cut into 1 inch pieces
2 slices turkey breast
1 slice sharp cheddar cheese
Italian dressing to taste
Salt and pepper to taste
Place lettuce on a plate. Place the slice of cheddar cheese on top of the turkey, roll it up and slice into I inch pieces and place on top of the lettuce. Add the apples. Pour dressing on top and salt and pepper to taste.