Monthly Archives: February 2015

Mediterranean-style Tuna Sandwich

I have returned from the land of Northern Lights but am having a difficult time getting back into the swing of cooking.  So, I will share a simple sandwich recipe with you that I greatly enjoy; and, it continues the fish theme I have had to my eating for the past week or so.  I was greatly inspired by many of the dishes we ate and will hopefully be able to create some dishes that will be worthy of sharing (even if it is just a recreation of the delicious chive butter we had with dinner one night).  Below is a picture of a simple, yet sumptuous sauce we had with smoked cod – leek and egg sauce.


While I work on getting back in the mood to be cooking rather than cross country skiing, I will share one of our Northern Lights pictures – I miss them already.  But for now, check out this tuna sandwich, it really is good!


Every time I eat canned tuna I remember that I love canned tuna.  So, why do I eat it so seldom?  Why is it one of the last things I think of when I am figuring out what I want for lunch? What about tuna casseroles?  Even taking the tuna eating guidelines of no more than 3 servings per month for children my son’s age, we don’t come close, it is more like 3 servings per year. If you want more information on this, you can check out the Environmental Defense Fund EDF Seafood Selector.  There are other sites with more information, but I find this site pretty straightforward and easy to use.

That said, I made some nice tuna sandwiches for dinner. Tuna sandwich for dinner?  Yes, these are quite filling and satisfying.  They are rich with mediterranean flavors:  marinated artichokes, olives, pickled red pepper, and oregano.  20140716-193034-70234334.jpgThe key to these is to use a good french bread, and to press it with weight while it sits for about 1/2 hour. And, honestly, they are even better the next day (warp when up and put them in the fridge overnight.  Bring back to room temperature to eat).20140716-193035-70235341.jpgI served it with some baked parmesan squash (some day I will need to blog the squash recipe, it was yummy, I just need to perfect the technique a bit more).  It was a happy dinner.20140716-193035-70235803.jpgMediterranean-style Tuna Sandwiches

2 6-ounce cans tuna, drained well

1/3 cup chopped onion (red or white)

1/3 cup marinated artichoke hearts, drained and chopped

4 or 5 Kalamata olives, chopped

1/4 cup pickled red pepper, chopped (you can use roasted red pepper)

2 tsp dried parsley (from the garden)

3/4 tsp dried oregano (from the garden)

1 – 2 Tbsp olive oil

1 Tbsp balsamic vinegar

I french bread loaf, sliced in half lengthwise


Combine the tuna, the veggies, herbs, oil and vinegar in a bowl. Mix well with a fork, breaking up the tuna, it necessary.20140716-193034-70234654.jpgTop the bottom half of the bread with the tuna mixture.20140716-193034-70234995.jpgCover with the top half and cut into 2 inch wide slices. Press, cover with weight (e.g, a plate with something heavy on top) and let sit at room temperature for 30 minutes.   20140716-193035-70235341.jpgServe and enjoy!20140716-193035-70235803.jpgServes 4.



Categories: Kosher, Recipe, Sandwich | Tags: | Leave a comment

Kale, Spinach & White Bean Soup with Fontina

As you read this, I am in Alta, Norway, above the Arctic Circle.  I am hoping to enjoy some interesting food experiences to share, and maybe some new ideas to try.  I will be back with more new posts at the end of the month.


For now I will leave you with my riff on another Martha Stewart recipe from the magazine I bought for the date recipes: her Bruleed Winter Bean Soup.  My version has quite different proportions of the veggies and uses Fontina in place of Asiago:


It feels like a cross between minestrone and French onion soup, but amped up with lots of spinach and kale.  It was so hearty and satisfying, I could eat this just about every day! Especially when I put it in the cute cat bowls I bought for my parents back when I was in college.


Kale, Spinach & White Bean Soup with Fontina

Adapted from Martha Stewart’s Bruleed Winter Bean Soup

2 tablespoons extra-virgin olive oil

1 small onion, finely diced

1 stalk celery, finely diced

1 carrot, peeled and finely diced

15-oz can diced tomatoes

2-inch piece Parmesan rind

15-oz can small white kidney beans, drained and rinsed

12 ounces baby kale & spinach mixed, (about 8 – 10 cups)

Coarse salt and freshly ground pepper

4 slices country bread, cut into 1-inch pieces

1 1/2 cups coarsely grated Fontina


Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until tender, about 10 minutes.


Stir in tomatoes with juices; cook 1 minute.


Add 4 cups water and Parmesan rind. Bring to a boil; reduce heat to a simmer and cook 20 minutes.


Stir in beans and kale; cook, stirring occasionally, until kale is tender, about 5 minutes. Season with salt and pepper.


Heat broiler. Spread bread evenly on a rimmed baking sheet. Place under broiler and toast, tossing once, until golden, 1 to 2 minutes.


Divide soup, croutons, and Fontina among 4 ovenproof bowls; drizzle each with oil.


Broil until melted, about 1 minute; serve and enjoy!


Serves 4    










Categories: Carrot, Kale, Kosher, Main Dish, Recipe, Soup, Spinach, Vegetarian | Leave a comment

Refrigerator Oatmeals

I always have grand plans for what healthy dish I will make myself for breakfast; but when morning rolls around, I end up with toast and nut butter or an egg and toast. Easy, simple, fast (I always wake up hungry). But then I found recipes for refrigerator oatmeals on The Yummy Life blog. They are made the night before, put in the fridge, then are ready to be pulled out and enjoyed by my hungry self in the morning.


Plus, I put them in my cute jelly jars, so the process of eating them makes me smile.


Below are the recipes for some of my own refrigerator oatmeal combinations.


Try these, or be creative with your own. The basic ingredients are ¼ cup oats, ¼ cup Greek yogurt (plain or vanilla), 1/3 – 1/2 cup liquid (milk, almond milk, etc), fruit, nuts or other filling, and honey or other sweetener. Put them all together in the jar and cover it, then shake the jar to combine.  Chill overnight. Enjoy!


Nutella Banana:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp Nutella or other chocolate hazelnut spread

1/2 – 2/3 banana, chopped

Put all ingredients except banana together in the jar and cover it, then shake the jar vigorously to combine.  Add banana and stir. Chill overnight. Enjoy!


Fig & Walnut:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp fig butter or jam

1 tsp honey

2 Tbsp chopped walnuts

1 dried fig, chopped

Put all ingredients together in the jar and cover it, then shake the jar to combine.  Chill overnight. Enjoy!


Apple, Cinnamon, Raisin:


¼ cup oats

¼ cup Greek yogurt

1/3 cup milk

1 Tbsp raisins

1/4 cup grated apple (locally grown)

1 tsp honey

1/4 tsp cinnamon

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!


Apricot & Almond: (This was probably my surprise favorite)


¼ cup oats

¼ cup Greek yogurt

1/3 cup almond milk

1 1/2 Tbsp chopped almonds

2 Tbsp chopped dried apricots

1 tsp honey

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!


Date, Fig and Grapenuts


Note:  this is a change-up from oatmeal.  I couldn’t resist making a date-fig ‘pudding’ by replacing the oatmeal with grapenuts. It was luscious!

¼ cup grapenuts

¼ cup Greek yogurt

1/3 cup milk

2 dates, chopped

1 fig, chopped

1/2 tsp vanilla

Put all ingredients together in the jar and stir well.  Cover and shake the jar to further combine.  Chill overnight. Enjoy!



Categories: Apples, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Slow Cooker Soy-Citrus Chicken

The vote on this was unanimous – the chicken was great, but use rice not rice noodles.IMG_8992

The original recipe called for rice noodles, thus that is what you will see in these pictures.  Ignore that, this is a perfect dish to have with rice.

It was so easy to make and so tasty! Light and refreshing, yet very satisfying. It was another of my attempts to add new greens to our meals, this time being watercress.  I found I did not like the watercress by itself, but it went very well with the flavors in the sauce.  So I will definitely keep it when I switch to rice.


A side benefit from making this dish, I had enough orange slices and lemon left over to make a nice citrus water to enjoy throughout the day.


Slow Cooker Soy-Citrus Chicken

Food Network Magazine

1 orange, halved and thinly sliced

1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) (raised locally)

1 tablespoon all-purpose flour

1/2 teaspoon grated lemon zest

Kosher salt and freshly ground pepper

1/2 cup sweet chili sauce

1 tablespoon low-sodium soy sauce

1 1 -inch piece ginger, peeled and minced

3 cloves garlic, minced (from the garden)

1 bunch watercress, tough stems removed, coarsely chopped

Cooked Rice for serving


Lay the orange slices in a 6-quart slow cooker.IMG_8986

Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer.

Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.IMG_8987

Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.


To serve, toss rice with the watercress.


Season the chicken with salt and pepper. Serve over the rice. Enjoy!


Serves 4.




Categories: Kosher, Main Dish, Recipe | Tags: | 1 Comment

Baby Spinach & Kale Omelet

Breakfast for dinner or breakfast for breakfast.  Omelets work for both.


So simple, yet so tasty, omelets are often my fallback to use whatever I have around.  This time it was spinach and kale, local eggs, aged cheddar and pepper jack cheese. My husband opted for the cheddar, and me, the kick of the pepper jack. But the star of the show was the sauteed baby spinach and kale.


This was a happy, happy dinner for us.

As I post this, I am in Florida having some serious garden envy. The restaurant at our hotel has it’s own organic garden with kale and eggplant plants so healthy. Mine are never this pretty.



But I was happy to see that their tomato plants get as crazy as mine.


Baby Spinach & Kale Omelet

For each omelet:

3 – 4 cups of baby spinach & kale

1/2 Tbsp olive oil

Kosher salt & freshly ground black pepper

1 tsp butter (locally made)

2 or 3 eggs (locally raised)

2 ounces cheese, shredded (cheddar, pepper jack or other)


In a 10 inch non-stick skillet, heat the oil.  Saute the greens and season with salt and pepper. Set aside.IMG_8930

In a small bowl, gently beat the eggs. Season with a little salt.IMG_8931

Heat the same pan over medium to medium high heat.  Add the butter, once it is melted, brush it all over the pan with a pastry brush.  Add the eggs and cook, lifting the side and letting the egg fill in underneath, until just about set. Place the spinach down the center of the omelet and the cheese along either side of the spinach.


Gently fold each side over the center, creating a “package”.


Slide off the plate and serve. Enjoy!


Categories: Breakfast, Kale, Kosher, Recipe, Spinach, Vegetarian | Tags: | Leave a comment

Citrus Chicken with Dates and Olives

Who would have imagined that Martha Stewart would have included some great recipes for Tu B’Shevat in her magazine that came out just before the holiday?  Yep, the highlight of the month was dates (which is why I bought the magazine).  So this is what we ate for our Tu B’Shevat dinner – an adaptation of Martha’s Roasted Chicken with Dates, Citrus and Olives.


It was really, really tasty, especially when I mixed everything together, including the orange pulp.

So here are the tree fruits in this dish – preparing it was pleasing to both my eyes and my nose.


Citrus Chicken with Dates & Olives

Adapted from Martha Roasted Chicken with Dates, Citrus, and Olives

1 1/2 – 2 lbs skinless, boneless chicken thighs

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 lemon, quartered

1 orange, quartered, plus 1/4 cup fresh juice 

1/8 cup dry white wine

5 large soft dates, such as medjool or khadrawi, halved and pitted

1 tsp dried thyme (from the garden)

2 cup large green olives, halved and pitted


Preheat oven to 450 degrees. In a roasting pan or oven-safe dish, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan.


Add wine, orange juice, half of dates, and thyme. Roast 25  minutes.



Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates.


Roast until thoroughly cooked, about 30-40 minutes more.Transfer chicken and citrus to a platter.



Mash some of dates with the back of a wooden spoon, until sauce is thickened. Pour over chicken; serve.


Serves 4.



Categories: Jewish Holiday, Kosher, Main Dish, Recipe | Tags: | Leave a comment

Tu B’Shevat Couscous Salad

Tu B’Shevat, the new year for the trees is here. It is traditional to eat tree fruits and also the seven species listed in the Torah: Dates, Figs, Barley, Wheat, Grapes, Pomegranates and Olives.  This makes me very happy since, as you probably have realized by now, I LOVE dates and figs.


Grapes, pomegranates and olives are not too far behind, so this is heaven…


I found this salad, on the Joy of Kosher website – Shivat HaMinim Salad.  It was great.  Even down to the Grape Nuts to add a much-needed crunch.


My husband, who usually does not like fruit in his dinner, really enjoyed this salad – that says a lot. Surprisingly, it was not sweet, it tasted “rich.”


So, enjoy all seven species in one salad and have a joyous kick-off to the new year for the trees.

Tu B’Shevat Couscous Salad

Shivat HaMinim Salad by Jamie Geller on Joy of Cooking

3 cups cooked Israeli couscous, referrably whole wheat

1/4 cup dried figs, chopped 

1/4 cup pitted dates, sliced in rings or chopped

1/4 cup seedless grapes, halved

1/4 cup pomegranate seeds

1/4 cup extra-virgin olive oil

2 tablespoons honey

2 tablespoons red wine vinegar

1 tablespoon country Dijon mustard

1/4 cup wheat and barley nuggets cereal (such as Grape-Nuts)

2 tablespoons parsley leaves, chopped


Combine barley, figs, dates, grapes and pomegranate seeds in a large bowl.


Place oil, honey, vinegar and mustard in a small bowl and whisk to combine. Pour dressing over barley salad and toss to coat well.


Just before serving add cereal and toss to evenly distribute. Garnish with parsely leaves and enjoy!


Serves 4 – 6



Categories: Jewish Holiday, Kosher, Recipe, Vegetarian | Tags: , , , | 1 Comment

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