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Mediterranean Tuna Salad

Based on the Mediterranean tuna salad from L’Appetito’s Deli in the ALA HQ building in Chicago. Ingredients are approximate. Best made a day ahead to allow flavor to develop.

  • 2 cans Genovo tuna in olive oil, drained a bit
  • 1/4 c. finely chopped red onion
  • 3 Tbs. capers, rinsed and drained
  • 1 jar marinated artichoke hearts, drained and coarsely chopped
  • 12 Kalamata olives, pitted and halved
  • 10-12 sun-dried tomato halves, chopped (use the ones from Nature’s Best – soft and chewy, like dried apricots, with no oil)
  • 2 Tbs. fresh parsley, finely chopped
  • Fresh-squeezed lemon juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste

 

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Socca

“This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata). It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem. They’re nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.” Mark Bittman in the New York Times.  http://cooking.nytimes.com/recipes/1014757-socca-farinata

Half a recipe for the two of us is just right. I make it in two batches in the 8″ cast iron skillet.

  • 1  cup chickpea flour (I buy Bob’s Red Mill at Nature’s Best)
  • 1  teaspoon salt
  • 1  teaspoon freshly ground black pepper
  • 1 cup lukewarm water
  • 4 to 6  tablespoons olive oil
  • ½  large onion, thinly sliced
  • 2  teaspoons chopped fresh rosemary

 

  1. Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven.
  2. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
  3. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
  4. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots, about 60 seconds. Cut it into wedges, and serve hot or warm.

 

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Margaritas

LD’s recipe for one margarita, best made in Cozumel while looking out over the Caribbean Sea. Amounts are approximate and should be adjusted to taste. As far as I know, Controy is only available in Mexico, where it is cheap. Bring a bottle back with you if you try it there and like it.

Ingredients for 1 drink

  • 2 oz. 100% agave tequila (El Jimador Reposado is a good, reasonably priced brand)
  • 1 oz. Controy (or other orange liqueur, such as triple sec or Cointreau)
  • Juice of ½ – 1 lime, depending on size of lime and how tart you want the drink
  • Simple syrup or honey to taste; I usually use about 2 tsp. honey per drink

Mix all ingredients, adjust to taste, and add a few ice cubes. Stir and let sit about 15 minutes. Serve over ice.

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Pitcher (serves 8):

  • 2 c. 100% agave tequila (El Jimador Reposado is a good, reasonably priced brand)
  • 1 c. Controy
  • Juice of 4-8 limes , depending on size of lime and how tart you want the drink
  • Simple syrup or honey to taste; I usually use about 2 tsp. honey per drink, about 1/4-1/3 cup.

Mix all ingredients, adjust to taste, and add a few ice cubes. Stir and let sit about 15 minutes. Serve over ice.

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One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

  • 8 oz linguine
  • 2 Tbsp. olive oil
  • 5 Tbsp. unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and pepper to taste
  • 8 oz. baby spinach (LD: use two salad boxes of spinach)
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
  • ¼ cup Parmesan, or more as desired
  1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
  2. Drain and set aside pasta, reserving about 1/2 c. pasta water
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
  5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
  6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)

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Smothered Chicken and Barley

  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried mint flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 6 (4-ounce) chicken thighs — skinned
  • 1 Tbs. olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon low-sodium soy sauce
  • 3 1/2 cups low-salt chicken broth
  • 1 1/4 cups uncooked pearl barley, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes — drained
  • 6 tablespoons chopped green onions

Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Source: Cooking Light, January/February 1998, p.102

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Cornmeal Pancakes

From my well worn copy of Joy of Cooking. For just Jack and me, I make half a recipe (but use a whole egg). Usually make waffles, but pancakes are really good, too.

Note: If using powdered milk (I like Nido full-fat brand), increase boiling water to 1 1/2 cups, and add 2 Tbs. powdered milk to flour mixture.

  • 1 c. corn meal

Place it in a bowl and add:

  • 1 tsp. salt
  • 1 Tbs. sugar

Stir in slowly:

  • 1 C. boiling water

Cover and let stand 10 minutes. Beat together and add to the corn meal:

  • 1 egg
  • 1/2 c. milk (or 2 Tbs. powdered milk plus 1/2 C. water)
  • 2 Tbs. melted butter (I just add the unmelted butter after the boiling water)

Add and stir with a few swift strokes:

  • 1/2 c. flour
  • 2 tsp. double-acting baking powder
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Hard-Cooked Eggs

Steam, don’t boil! The shell almost always peels right off, often in one piece. No green line.

In a steamer basket in a saucepan, place eggs in a single layer. Fill pan with water to just below the steamer holes.

Heat over medium-high heat until water begins to bubble, and then cover tightly. Steam for 15 minutes. Remove from heat, drain, and run cool water over. Let sit in cool water for about 15 minutes, or until you can handle the eggs. Crack shell on counter and peel.

 

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Beef and Bulgur Casserole

An old favorite from the Weight Watchers message board.

1.5 lb lean ground beef
1 large onion chopped (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained
1 clove garlic, finely chopped
1 c uncooked bulgur
2 c water
3 TBS fresh or 1 TBS dried parsley
2 tsp beef bouillon granules
1 tsp salt
1 tsp dried oregano
1/4 tsp pepper
1/2 c grated FF or soy parmesan cheese

Heat oven to 350 degrees. Cook ground beef and onion in 12″ skillet, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except cheese. Pour into ungreased 9” x 13” casserole. Cover and bake about 45 minutes or until bulgur is tender. Sprinkle with parmesan cheese (and fresh parsley, if desired).

Serves 6

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Oven-Roasted Chicken Shawarma

Really tasty. I shredded the cooked thighs instead of slicing, and then sauteed. Served with tabouli and hummus. From: http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma.

INGREDIENTS

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley

PREPARATION

  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.