tuna + white bean salad

Turns out I was getting sick. I guess in a way it's a good thing, at least I wasn't just being lazy. Going to that Prince vs. Michael dance party Saturday night probably wasn't the best idea. But come on, how could I not? But now all I want to do is whimper and hug something while they tell me a story. Yes, yes I am being a baby about this. Let's move on.

Before any of this went down I made an amazing tuna and white bean salad. I had been craving salt and protein all last week and so found this recipe to put an end to it. I wanted it so badly it made me actually leave the house, get on a bus, and get groceries at Whole Foods. That, and the promise of a meal made entirely on their free samples.

Good tuna is pretty key here, so keep that in mind. Also, keep in mind that I am accepting hugs and stories. My door is open, people.

Tuna and White Bean Salad, adapted from Gourmet  | September 2003 

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
3 roma tomatoes, cut into 1 in. pieces
1/2 c. basil, roughly chopped
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.

Gently toss beans, cucumber, tomatoes, and basil with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.


no meal slaw, 2011

Maybe I'm getting sick, maybe it's the weather, maybe it's other, non-internet-spilling things, but I cannot seem to make myself do anything lately. Like grocery shopping, for example. Usually I love this part of my day- I shut down my computer, make a grocery list, and then take a leisurely half-mile walk to the produce market. It serves as a dividing line between my work day and my free time, and has become a key tool in surviving working from home.

But not this week. This week I just want to lay on my bed and read a book while my cats cuddle up to my legs. Or go out with friends and replace my dinner with vodka tonics and second-hand smoke. So, long story short, I give you...

no-meal slaw, the 2011 edition. 
 It's not that good, but it's not that bad. Kind of like my mood lately.

1/4 of a purple cabbage, cored and sliced thin
1/4 of a green cabbage, cored and sliced thin
1 15oz can black beans, drained and rinsed
3-4 radishes, cut into matchsticks 
juice of one lime
1 T olive oil

Mix cabbage, beans, and radishes together in large bowl. Add lime juice and olive oil. Toss to coat, then season to taste. Eat for the next day and half while cursing your laziness. 


weekday breakfast

This is currently the best way to get me out of bed in the morning. Sliced bananas, walnuts, drizzled agave nectar. Also works with pears and raw almonds.

I'm just nuts about it. Sorry, had to.


late easter

I was going through my photos today, trying to get some up on Flickr, and realized I completely forgot to wish you happy Easter. And I had such a good photo to go with it!

So happy late Easter. This mashed potato monster was made by John, my sister Sarah's fiance. Have I mentioned lately how awesome I think my family is? I know everyone probably thinks that about their people, but come on. Look at this picture. I feel so lucky.


weekend breakfast

I had a long long holiday weekend. It actually started on Thursday with bowling and the Bob Inn for my friend Sophie's birthday and then just took off from there. In between were several recipe duds that do not deserve to be written out here, leaving me with a strange mix of ingredients. So on Sunday I woke up (maybe hung over, maybe not. I'll never tell), looked in my fridge and came up with some great breakfast tacos. In this I got to use up some of the cabbage halves and green onions I had left over from the dairy-crazy and bland coleslaw as well as some mozzarella from my intense pizza-making phase (with the disappointing sauce) earlier in the week. It made me so happy that I had to immediately go back to bed and nap.

I doubt you need the recipe, but in an effort to be somewhat consistent I'll include it. 

Crispy Breakfast Tacos
makes 3 for a hungry lady

1 c. finely sliced mix of purple and green cabbage
2 green onions, finely sliced
olive oil
1 lime
3 eggs
2-3oz shredded mozzarella 
1 can of black beans, drained
1 t. cumin
2 t. vegetable oil

corn tortillas
hot sauce

Dump black beans into a small bowl. Add cumin. Using a fork, stir and mash the beans against the side of the bowl until about half the mix is mashed. Set aside. Meanwhile, in a large heavy skillet, add the vegetable oil and heat on med-high until hot.

In a medium-sized bowl combine the cabbage and onions. Add the lime juice and a splash of olive oil and toss to mix. 

When oil is hot in pan, on one side add one tortilla with about 1oz of the cheese, on the other crack one egg to cook. When the mozzarella starts to melt slightly, top with about 1/4 c. of the mashed beans. Continue to heat until the egg white is set. Then remove tortilla, add egg and desired about of cabbage mix to taco. Top with lots and lots of hot sauce.

Now go back to bed and watch Netflix.