Been, Gone, and Been Again

Thursday, April 29, 2010:I decided to make a salad I found in Rachel Ray's Magazine called Sicilian Tuna and Potato Salad. It is fabulous.

1 pound of fingerling potatoes, sliced 1 inch thick.
salt and pepper
2 lemons, 1 juiced and 1 cut into wedges
1 tsp anchovy paste
1 large garlic clove, grated or finely chopped and mashed with a little salt
1/4 c extra virgin olive oil
1 pint cherry tomatoes, halved
4 ribs celery with leafy tops sliced 1 inch on an angle
1 small red onion, quartered lenthwise and thinly sliced crosswise
1 cup loosely packed flat-lear parsley, coarsely chopped
1/2 cup capers
A generous handful of brine or oil cured olives, pitted and coarsely chopped
1 small red hot chile, seeded and finely chopped (I used a small sweet red pepper.)
2 - 6 ounce cans italian tuna, drained. (I used two cans of sardines that had been skinned and boned, (Rob doesn't like tuna).
1 loaf ciabatta, torn into pieces.

In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the wter and cook until tender, about 8 minutes. Rinse under cold water, then drain well.

In a large bowl, whisk the lemon juice, the anchovy paste, and the garlic paste. Whisk in teh EVOO until thickened. Add the colled potatoes, the tomatoes, celery, onion, parsely, capers, olives and chile; season with pepper and toss to combine.

Add the tuna(sardines) and toss gently to flake it. Squeeze the lemon wedges over the salad. Serve with the bread.



I made a soup from her magazine as well and it went realy well with the salad.

Lemon Chicken Tortellini Soup

2 tbs. EVOO
1/2 pound of chicken breast cut into pieces
salt and pepper
4 cups chicken broth
2 cups shredded escarole
1-1/2 cup frozen peas
4 scallions, finely chopped
grated peel and juice of 1 lemon
1/4 c chopped fresh mint

In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to pot and cook, turning occasionally, until golden, 6 to 8 minutes; transfer to a plate. Let cool slightly before shredding.

Add the chicken broth and 2 cups water to the same pot and bring to a simmer. Ad dth etortellini and cook according to the package directions. Remove from teh heat and stir in the shredded chicken, the escarole, peas, scallions, lemon peel, lemon juice and mint. Season with salt and pepper.

Friday: Sushi at Kibuki

Saturday, May 1: I cooked a chicken, but we were not hungry and had leftovers.

Sunday: May 2; Went to a birthday party and had great hamburgers. I love hamburgers. I brought a dessert. Again from Rachel Ray:

Blueberry Cookie Bars:
2-1/4 cups flour
1 cup blanched sliced almonds
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 sticks cold unslated butter, cut into pieces.
1 cold egg
1 tsp vanilla extract
3/4 cup blueberry preserves ( I used marionberry)



Preheat the ovent to 350. Line a 9 inch square baking pan with a 12 inch long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda, and salt until the nuts are finely ground. Add the butter and pulse until coarse crumb form. Beat together the egg and vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.




Transfer 2/3 of the dough to the pan and press into the botttom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.



Bake until the edges are lightly golden 35 to 40 minutes. Let cool completely. Turn out of pan, remove the foil and cut into squares.

These were a big hit!!!

Sunday we had a traditional chicken dinner with stuffing and veggies. It was good.

Monday: I don't even remember, chicken I guess. I was trying to get ready to go to San Francisco as Rob's mom had her first chemotherapy on Wednesday. She did well, but it was nerve racking.

Tuesday: Las Brisas: Mexican food on the way out of town.

Wednesday we went with Doris to the Hospital. The chemo was very tolerable and she has done well.

I fixed dinner on Wednesday night. We had roast chicken, stuffed mini peppers, and red chard with pine nuts and golden raisins.

Stuffed mini peppers:

Took some small red, yellow and orange peppers and halved them, drizzled them with olive oil and then roated them. Cooked up some brown rice, sauteed an onion, some of the peppers, some garlic, salt and pepper and some mushrooms. Piled this all on top of the peppers and covered with feta cheese.

Red Chard

Clean two bunches of red chard, discard the stems, and then put into a pan with 1/4 cup of water. Steam the chard and then add 2 tbs. of pinenuts and 3 tbs of golden raisins, douse with balsamic vinegar and serve.