Pesto Tuna Pasta

I've been trying to cook more fish lately, because of its many benefits, and as a non-red-meat source of protein. I always keep a couple of cans of tuna on hand (wild skipjack, a.k.a "chunk light," from Wild Planet, one of several companies that have gone BPA-free), so this recipe was just something I threw together one night for dinner when I hadn't been to the store in too long. It was so tasty and easy, it's become a staple.

I use whole wheat pasta, of course, and I've tried it with penne as well as spaghetti. It works well either way. I've been growing rainbow chard in our backyard, so I always have a handfull or two of that to throw in, and when we get green onions from our CSA, I save the solid white parts at the bottom and replant them. They regenerate the green parts, so you can use them indefinitely. Sometimes I use kale in addition to chard, and I've also just thrown in broccoli, summer squash, frozen peas or whatever I have on hand. It's tasty, filling, and healthy. To make it vegetarian, leave out the tuna or sub in some seitan, and leave off the cheese for a vegan option.

8 oz. whole wheat pasta
1 5 oz. can skipjack/chunk light tuna, drained (lower mercury than albacore/solid white)
2 cups rainbow chard, stems and leaves, rinsed and chopped*
3-6 green onions, chopped
2 tbsp extra virgin olive oil
1/4 to 1/2 tsp garlic powder
1/4 tsp italian seasoning
1/8 tsp cayenne pepper or turmeric
fresh ground black pepper, to taste
1/4 cup pesto, store-bought or make your own
parmesan cheese, for garnish (optional)
chopped fresh parsley, for garnish (optional)

*Finely chop the stems of the chard-- don't throw them out! They add color and sweetness.

1. Bring a pot of water to a boil and cook the pasta according to package directions. Drain and set aside. Do not rinse.
2. While pasta is cooking, heat the olive oil in a large skillet. Add the chard stems, and saute for one minute. Flake the tuna into the pan, and add the green onions and the rainbow chard leaves. Season with the spices and saute, stirring frequently, until greens are wilted but are still bright in color.
3. Stir the chard mixture into the pasta. Add the pesto and toss. Garnish with parmesan cheese and parsley.

Serves two.

Om nom nom.

Santa Fe Stew

A deliciously filling, warm meal for a cold winter night, Santa Fe stew is my mom's recipe. Apparently, she bought it for 25 cents at a Christmas festival before I was born, so it's fitting to post it just a few days after Christmas. It's a one-pot wonder, and the beans have enough protein that it could be served vegetarian/vegan with some extra vegetables.

I have a lot of memories of warming up over this meal. One time, a cousin served us this stew, was surprised that we knew it. I have edited this recipe a lot, but I have a lot of respect for the original recipe I grew up with, which I managed to find online here (although my original says stewed tomatoes, not diced, and has no turkey option).

I use extra-lean ground turkey and make my own seasoning blends. I also have recently started swapping out the canned beans for dried and buy jarred tomato paste, both because of BPA in canned foods, but I know soaking is a pain, so you can find a list of canned goods that are BPA-free here. To supplement the tomato paste, I added water, and since Tessa doesn't like corn, I use green beans, carrots, or whatever I happen to have on hand instead.

1 lb. extra lean ground turkey
1 medium onion, chopped (optional)
1 package taco seasoning mix (or make your own, but add slowly, taste, and re-season!)
1 package ranch dressing mix (or make your own)
3 cups black, pinto, and/or kidney beans, soaked and drained (1 cup dry, or 3 15-oz. cans)
1 8 oz. jar tomato paste

1 1/2 cups water, (you may need more)

1 cup corn or vegetable of your choice

1. Brown the meat and onion together in a dutch oven, then drain away excess grease.

2. Add the two dry seasoning mixes and stir until mixed thoroughly. 

3. Add all other ingredients, stir, cover, and simmer for 30 minutes or until beans are tender.

4. Optional: garnish with hand-grated cheddar cheese or tortilla chips.

Serves six.

Waaaarm.

Chicken Sausage, Potato, and Apple Hash

My dad devoutly opposes my usage of the word hash, which to him means shredded beef, potato, and onion browned in a skillet, but which Merriam-Webster defines as "chopped food; specifically: chopped meat mixed with potatoes and browned." So for this recipe I'm using the term loosely, since I'm not chopping the meat, but still. I think it applies.

I was originally inspired by this recipe, but decided I wanted to modify it to make it a full meal. Because Tessa and I have watched approximately one zillion episodes of "Chopped," and I already love hash, I decided to add roasted potato and deepen the flavors with a little thyme and garlic. I also healthed it up with chicken sausage instead of pork links, and subbed in leeks for onions, because I am leek-crazy.

This recipe only takes around 30 minutes (since you can prep everything else while the potatoes are roasting) and is full of beautiful fall flavors, and uses some of those fresh seasonal apples that are flooding farmers' markets and grocery stores around this time. I associate sage with Thanksgiving, and roasted potatoes and leeks are just melt-in-your-mouth comfort food.

I left the sausages whole to ensure that they didn't dry out, and started cooking them first to get a nice caramelization on them. Don't forget to take your sausages' flavorings into account in terms of seasoning. If you have a choice, choose one with a bit of heat; it'll nicely offset the sweetness of the apples. If you're a vegetarian, you could sub in veggie dogs or perhaps some tempeh for the chicken sausage.

1 package pre-cooked chicken sausages

3 yukon gold potatoes

1 large or 2 small leeks, cleaned and cut into half moons

3 small apples, cored and sliced or chunked

3 tbsp extra virgin olive oil

1 tbsp butter

1 tsp dried sage
1/8 tsp garlic powder
1/4 tsp thyme

sea salt and fresh cracked black pepper, to taste

1. Cut the potatoes into chunks and toss to coat with 1 tbsp of the olive oil and the spices. Roast in a 400-degree oven for 15 minutes. (Sound familiar? It's this with different spices.) Remove and set aside.

2. Melt the butter in the remaining olive oil in a large cast iron skillet over medium heat. Add the whole sausages and cook for 5-6 minutes, turning occasionally to ensure even browning.
3. Stir in the leeks, apples, and roasted potatoes. Cook until leeks and apples are tender and sausages are nicely browned, about 5-10 minutes, stirring occasionally and continuing to turn the sausages.

Serves four.

Carefully remove all kittens from skillet before cooking. 

Southwestern Pot Chicken

In college, my roommate Mark and I tag-teamed all the cooking for our house. We were always looking for new recipes, and one time, Mark found a recipe for "One Pot Chicken" in a cookbook. The problem was, neither of us wanted to go to the grocery store, so we decided to make the dish with what we had. The result was the bastardized-- but completely delicious-- Pot Chicken. It may not be gourmet, but it's definitely not difficult. We made it once a week or so after its discovery.

For a vegetarian/vegan option, just leave out the chicken (this will only serve two).

4 small chicken breasts
1 can Amy's black bean soup (or refried black beans, or just black beans drained of their liquid)
1/2 cup salsa
2 cups rice, cooked*
1 cup corn
1 bell pepper, diced
1 clove garlic (or 1/4 tsp garlic powder)
ground cayenne pepper, to taste
1 tsp onion powder (or sub in 1/4 cup chopped fresh onion)
1/4 tsp chipotle chili powder
sea salt and fresh cracked black pepper, to taste
cilantro (to garnish)
1 tsp extra virgin olive oil

1. Saute chicken in olive oil in 3 quart saute pan (or similar) with garlic, onion, cayenne, salt, and pepper.
2. When chicken is browned on both sides, add black bean soup, salsa, cooked rice, and veggies. The resulting mixture should have the consistency of a thick stew. If it doesn't, add 1/4 cup water. This will cook out.
3. Cover and simmer for about ten minutes, stirring occasionally, allowing flavors to meld. Taste and adjust seasoning as necessary. Do not let the mixture dry out; add a little water if necessary.
4. Remove from heat and uncover. Sprinkle with cilantro, and serve.

*We used one of those packets of "Mexican" rice at the time, but I recommend whole grain brown rice or quinoa. For quick, delicious rice with healthy options in mind, try one of the Seeds of Change varieties.

Serves three to four.

Oh... so not a flower pot?