Archive | August, 2014

Great Tuna Salad

27 Aug

Tuna Salad

Nothing is better than a delicious tuna salad sandwich.

I can make tuna a million ways but every so often I love a good old mayo and tuna sandwich.

I do have a secret I will share with you…

Two cans of solid white tuna packed in water

Drain the water off and chunk the tuna

Three tablespoons of olive oil mayonnaise

One handful of crushed cheddar cheese goldfish crackers

One tablespoon of sweet relish

Mix everything together

Slice a piece of Italian bread in half

Put two or three big scoops of tuna on the bread

Add a handful of arugula and some sweet pickles

That’s  all there is.

Serve with chips






Grilled Tuna Steak

25 Aug


You will love yourself after this meal.

Easy, fast and fabulous.

One eight ounce tuna steak


fresh ground black pepper

olive oil

Brush oil all over both sides of the tuna.

Sprinkle with salt and pepper

Grill on medium high for about three minutes per side or until you have good grill marks.

That is it.

Serve with a tomato, onion and avocado salad that just has a garlic powder, oregano salt, pepper and olive oil dressing.

Steamed brussels sprouts on the side.

The dipping sauce for the tuna steals the show.

3/4 cup of low sodium  soy sauce

One chopped jalapeno

Three heaping tablespoon of cilantro

Mix this all together and thats it.

I dunked everything in it.

Lemon Farro Salad

20 Aug
Lemon Farro Salad

Lemon Farro Salad

I love farro.

It is  a chewy grain that you can add to soups or salads.

Two cups of farro

Six cups of water

Two packages of Knorr  Sason which is a seasoning package  with garlic, onion, annatto and coriander.

If you can’t find the seasoning package , you can use one teaspoon salt, one teaspoon garlic powder and onion powder, 1/2 teaspoon annatto and coriander.

Four beef bouillon cubes.

You can use vegetable cubes if you prefer.

Two diced onion

One tablespoon oil

1 1/2 cups of sliced cherry tomatoes

One cup of green pitted olives

12 pepperoni peppers

One diced red pepper.

One cup of diced fresh parsley.

3/4 cup lemon garlic dressing.

Boil six cups of water

Add the spices, bouillon cubes and farro.

Simmer on low for 30 minutes till the farro is cooked but still chewy.

Keep it in the pot  and it will absorb all the water.

Saute the onion and red pepper in the oil and season with salt and pepper.

Put the farro in a large bowl and add half the salad dressing.

Mix well.

Add everything else but save the pepperoncini peppers for garnish. Add the rest of the dressing on the top of the salad.

Serve at room temperature.

Sometimes I add black olives, feta cheese and a jalapeno pepper.

My family loves this salad and it is a great make ahead meal.


12 Aug


How lucky can I get?

In my yard we have a wild raspberry bush and this year I reaped the harvest.

I am just going to eat these delicious berries plain but I wanted to show you how pretty they are.

Roasted cauliflower

11 Aug

Roasted Cauliflower

One large head of cauliflower, cut into two inch pieces.

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

One large sliced onion

Four tablespoons olive oil

1/2 cup panko breadcrumbs

Put everything except the bread crumbs in a big bowl and mix well.

Add the bread crumbs to lightly coat.

Place in a 450 degree oven on  greased  aluminum foil

Bake at 450 degrees for 15 to 20 minutes until brown and cooked.

Serve with a spicy dressing.

Mix 1/2 cup sour cream or plain yogurt

1/4 cup mayonnaise

1/4 cup lemon juice

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoon cumin

2 teaspoons hot sauce

1/8 teaspoon salt

Mix everything together and serve.

Sometimes I just mix a 1/2 cup of mayonnaise with two tablespoons of sriracha sauce.  This is my favorite.


Roasted Chick Peas

10 Aug

Roasted Chick Peas

I am always looking for a healthy, low calorie snack.

This is it.

Two cans of rinsed and dried chick peas.

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon paprika

3 tablespoons olive oil

MIx everything together

Spread out evenly in a baking pan.

Try not to make the peas touch.

Bake at 450 degrees till the peas dry out and get crunchy.

Stir every five minutes.

Let them cool.

Place in a bowl and eat them like peanuts.



Homemade Croutons

7 Aug

homemade croutons

Never underestimate how delicious a homemade crouton is.

It is so worth the little time to make them plus you get to use up your extra bread.

One loaf of Italian bread, French bread, rolls or whatever you have.

I prefer day old or almost stale bread.

Cut into one inch cubes and place in a large mixing bowl.

Drizzle with about 1/2 cup olive oil

Sprinkle with 2 teaspoons salt

Two teaspoons garlic powder

One teaspoon black pepper

Mix well

Spread into a baking pan in an even layer.

Do not overlap.

Bake in a preheated 450 degree oven for five minutes then turn the croutons over to brown all the sides.

Be careful that they don’t burn.

I have turned my head for a minute and burnt patches of bread.

Wait till they cool and keep in an air tight container.

They will not last long.

You can also change the spices or make your own flavor.

I have used onion powder, pesto, cheese and cinnamon sugar.

I have also made them with melted butter instead of the oil and they were delicious.