Tuesday, August 27, 2019

Stuffed Tomato

The only time I buy fresh tomatoes is during the summer, when I can get them from the farmers market. I'll do canned in the winter, but not those red plastic things we get in the groceries around here.

One of my favorite summer meals is tomato stuffed with ... well ... stuff. Cottage cheese is a favorite, but so is tuna salad.

Lookit that parsley garnish. Ain't that cute? Backyard herbs FTW.

I make my tuna salad like so:

  • tuna canned in water, drained
  • diced celery
  • slivered water chestnuts
  • onion powder
  • salt
  • mayonnaise
I core the tomato and slice it almost through into wedges, the spread the wedges into a flower and plop the stuffing in. A little pepper, a little garnish for the eye, and NOM!

Tuesday, August 20, 2019

Veg and a Bit of Fish #Pescatarian

Charlie and I do like a bit of fish now and then.

So, in addition to storebought mushrooms and fresh green beans and potatoes, we had this:

I halved and parboiled the new red potatoes, tossed them in olive oil and salt, and roasted them in the toaster oven at 450F for about half an hour, until they browned and crisped on the outside.

Meanwhile, I parboiled the green beans for a few minutes while I fried the mushrooms in a dry pan.

I took the mushrooms out and drained the beans. Then I unwrapped a piece of frozen cod, slathered it with vegan margarine, salted it, and pressed Panko crumbs into the margarine. It goes, frozen, into the hot pan and cooks about 8 minutes on one side, then about 8 minutes on the other side. I put the beans and mushrooms in the same pan and seasoned everything with Jane's Crazy Mixed-Up Salt.

Charlie and I divided the piece of cod between us. When I said we like a bit of fish, I meant a bit of fish.

I'm posting today at my own blog about a dessert made from scraps.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, August 13, 2019

Benedictine Sammich #Vegetarian

If you think Benedictine is a green liqueur, you're not wrong. But it's also a cucumber-flavored sandwich spread invented by Louisville chef and caterer Jenny Benedict back in the day.

We love Benedictine around here.

Oh, and if you think Benedictine spread is a vile, bright green, you've probably only seen it or had it store-bought. Benedictine spread IS green, but its green is pale and delicate. BECAUSE YOU DON'T PUT FOOD COLORING IN IT TO MAKE IT GREEN, DUH. It's green from the cucumbers, duh.


Benedictine Spread

  • cucumber
  • onion juice or powder
  • salt
  • softened cream cheese
Cut the cucumber in half and scrape out the seeds. Some people peel the cucumber, but I like to leave the peel. Cut the cucumber into chunks or slices and put them into a colander with a bowl underneath. Sprinkle with salt and let stand for a while.

Rinse the cucumbers. Put all the ingredients into a food processor and process until it's as smooth as you like it. We like bits in. If the result isn't spreadable, add a little of that juice that drained off, but remember it'll be salty.

Miss Jenny only used cucumber JUICE, but everybody I know uses cucumbers.

I always end up leaving some of the cucumber's juicy pulp in, so my "spread" generally comes out more like dip, which is also good.

And I made this sammich:

Tomatoes from the farmers market and Benedictine on whole grain bread.


I'm posting today at my own blog about the refrigerator pickles I made with other cucumbers.

Tuesday, August 6, 2019

A Pea Salad Among Many #NotVegetarian #NotKosher

We like pea salad. Pretty much any pea salad. So one night, we had this one:

I would rather have used frozen peas, but I didn't have any, so I used canned. Also: bacon bits, shredded Mexican-mix cheese, and mayonnaise. Easy peasy and om-nom-nom.

I'm posting today at my own blog about eggplant rolls. Vegetarian. Also om-nom-nom.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes