About bitsandbreadcrumbs

Bits and Breadcrumbs is in essence a blog about adventures in food and life. My wish is to share and exchange some ideas and experiences, some recipes and some tips on food and drink, and explore how it brings us all together in so many different ways—the growing, the cooking and primarily, the eating of it. The ultimate desire is to promote the enjoyment of all things food-related as a trail along the path towards living a full and happy life. I'm a passionate home cook, a lover of good food and drink, a believer in local and organic foods and sustainable practices, and a Southern born and bred gal based in the Atlanta/Decatur, Georgia area of the United States. Now let's chow down.

Soups, Stews, Chilis and Chowders Part Two: The Chunky

Today I’ll continue my recap of previous posts featuring some of my favorite soups, stews, chilis and chowders. There’s nothing like a nice bowl of comforting soup to take the chill off of your day and put a smile on your face! This particular group of hot soups—the chunky—seems quite timely as our winter temperatures are feeling a bit more seasonal this weekend. I hope you’ll find a bowl of goodness here that you’d like to try. Be sure to click on the name of the soup for a link to its recipe.

bowlofsoup2Moving on from the puréed world, this first soup is creamy, hearty comfort in a bowl. Chicken, Wild Rice and Mushroom Soup has a touch of comforting cream in it and really is just what the doctor ordered along with this next soup below…

Home-styled comfort from the cold...or a cold!

Home-styled comfort from the cold…or a cold!

The classic, clear broth Betsy’s Cure-All Chicken Noodle Soup is exactly what you’re looking for when you need a lift of spirit or body. If you want a great chicken noodle soup with restorative power, you can’t get much better than this one.

soup2This Black Eyed Pea and Collards Soup was created as my way to combine two of my favorite New Year’s food traditions into one dish. But don’t wait until New Year’s Day to try this one. It’s a healthy bowl that fits the bill any time, and especially when collards are at their peak.

Veddy Veggie Soup is a rustic winter vegetable soup full of fresh herbs and a warming secret spice. This is one I developed over many years and it is a perennial favorite. You can use rich, homemade chicken stock, or a vegetable stock for a pure vegetarian/vegan soup. Either way, it’s a winner that freezes beautifully, too.

Add your liquid to the veg, bring to a boil, add the pasta, the finish with meatballs and greens. Absolutely delicious and fit for a wedding of any kind!

In this slightly different take on Ina Garten’s version of this soup by the same name, Italian Wedding Soup is made with wonderfully flavorful chicken sausage meatballs, vegetables, and orzo pasta, is finished with arugula stirred in and then topped with more parmesan cheese. I made this with a dear friend while visiting her in Virginia, and I now think of it as  “Virginia Friend’s Soup.” Whatever you want to call it, it is a special soup worthy of any special occasion.

An awaiting bowl of warm happiness on a cold winter’s night.

Speaking of old friends, this soup was inspired by one. Betsy’s Split Pea Soup with Ham has a story behind it and is an interesting twist on an old favorite. If you like split pea soup, you’ll love this one! And don’t skip the crouton, which adds a lovely texture as well as taste to this rich soup.

Mmmmm. Is there anything chicken stew can’t do?

Chicken and Black Bean Stew. This is the one I make year after year and I never get tired of it. It comes together quickly so it’s perfect to make on a weeknight, it freezes beautifully and it is oh-so-satisfying. I have some in the freezer right now!

I don’t know about you, but I’ve yet to meet a curry I didn’t like. Curries are so exotic, so transformative and so mysterious with their deep spice and depth of flavor. This Curried and Spiced Lentil Stew is my “ode” to curry. It’s a warming stew that contains a lot of my favorite ingredients from curry dishes including lentils, potatoes, tomato and spinach, and it has just a little kick of fresh ginger, too. This stew is the spice of life, I’m telling you!

 

Soups, Stews, Chilis and Chowders: Part One, The Puréed.

I find that when I’m very busy, what comes to mind most readily to cook and have on hand for quick weeknight dinners is a good bowl of soup or a stew, some chili or a chowder. Not only are these bowls truly the epitome of comfort food year round, but they’re the meal that keeps on giving by virtue of leftovers. And since most soups and their kind tend to taste even better the day after you make them, they’re a great dish to prepare ahead for company or freeze portions for later use.

Though I haven’t had time to develop any new soups, stews, chilis or chowders in these last few months, I have made several of my previously posted favorites quite recently and I’m looking forward to revisiting even more of them. All are tried and true recipes that I basically know by heart, and I think you’ll find with this and the next two posts that there’s something here for everyone, starting with puréed soups.

My complete line up features puréed, chunky and hearty varieties of in the bowl goodness. A few of these are cooled or creamed by way of dairy or coconut milk, some feature a clear broth and are mild, while others are highly spiced or curried. Several are vegetarian, some are vegan and others are strictly for the carnivores.

I hope you’ll try some of the recipes featured throughout this 3-part recap series and that one or more will be added to your list of favorites, too. Click on the link in the text below each photo to find the recipe or post for the following puréed soups. Many of these are best served hot, but several are equally good cold, where noted. Pair any one with a simple green salad and you’ll have a delightful meal.

soup3Curry, coconut milk, apple and Asian spices bring some delightful flavor to butternut squash in this elegant and Easy Curried Butternut Squash Soup.

Soup1This light, delicate and interestingly flavored soup happens to be vegan and is perfect as is, but Tomato, Orange and Tarragon Soup can be embellished with a touch of dairy or made with chicken stock instead of vegetable stock, if you so desire.

There's just something about a bowl of soup and some good bread that says

There’s just something about a bowl of soup and some good bread that says “come hither” to me.

Easy Roasted Mediterranean Vegetable Soup just might be my most favorite vegetable soup. The roasting of the veggies caramelizes and intensifies the flavors…making this heavenly soup become so much more than its individual parts. Definitely on my “next to make again” list.

soup4Creamy Avocado Cucumber Soup is super easy to make and just the ticket for a hot summer day. It’s creamy and cooling, but has a slight kick to it as well. Just throw everything into a blender, give it a good whirr and it’s ready to slurp.

soup3BThe flavors of my favorite gratin were the inspiration for this Potato, Leek and Fennel Soup. I made this again last week and we never get tired of it…whether served hot with a parmesan crouton or served cold right out of a mug. Great stuff!

soup2Until I tried this recipe, I never would have thought I’d enjoy the pairing of sweet potatoes, red bell pepper and peanut butter so much. This slightly adapted version of Ellie Krieger’s African-inspired Spicy Sweet Potato and Peanut Soup is a real winner.

The beautiful green color of this soup just makes me happy.

The beautiful green color of this soup just makes me happy.

Lean, Mean and Green Broccoli Spinach Soup is exactly what it looks like…very healthy. But it’s also very delicious and in fact, this one is at the top of my list to make again soon.

Money Tartlets

tarts1Happy 2017! Yes, here we are barreling forward into the new year and I’d planned to post this at the beginning of it…then mid-January, and now it will be just in time for the Super Bowl Sunday festivities this coming weekend. That’s okay because really, these little tartlets are wonderful for any day, any occasion, or no occasion at all.

Why are these called “Money” tartlets, you may ask? Well there’s a tradition here in the southern U.S. to eat your “greens” on New Year’s Day to guarantee wealth in the coming months (as well as eating black-eyed peas for good luck), and since New Year’s Day was the first time I made these, it only made sense to call them “money” tarts. Plus once they are baked, these really are the color of (U.S.) dollars. So there you go.

No matter what you call them, they are delightful to eat and a lovely way to enjoy your greens. These savory morsels sport a filling that is much like the Greek greens pie spanakopita, but with a few tasty twists including a touch of toasted almonds and a bit of parmesan cheese to finish. Since they are small and made with phyllo dough instead of a traditional pastry crust, I like to think that they’re a bit healthier than your average tart, too…or three…or four!

Money Tartlets make a perfect small bite for an appetizer with a cocktail or a welcome addition to any pot luck event. As an added bonus, using purchased phyllo tartlet shells from your grocer’s freezer helps these tartlets to come together quickly. Of course if you have the time and the desire, feel free to make your own phyllo pastry. I sure won’t hold it against you.

Make these tartlets for the game, place your bets and enjoy! (Go Atlanta Falcons.)

tarts2sm

Money Tartlets
Makes 30

1/2 large red onion, peeled and finely chopped
1 large clove of fresh garlic, peeled and minced
1 1/2 Tablespoons of olive oil
1/2 teaspoon of kosher salt
several grinds of fresh black pepper
1/8 teaspoon of freshly ground nutmeg
1 – 10 oz. package of frozen, chopped spinach, thawed, squeezed and drained of as much liquid as possible
1 large egg, whisked to combine
1/3 cup sliced almonds, lightly toasted and finely chopped
1/3 cup crumbled feta cheese
1/3 cup cottage cheese
1 1/2 teaspoons Panko breadcrumbs
Additional 1/8 teaspoon kosher salt and a few more grinds of freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
30 frozen phyllo mini-tart shells

Preheat the oven to 350 degrees F.

Heat the olive oil in a large, non-stick skillet over medium heat. Add the onion and the garlic, stirring until the onion is softened and transparent, about 3-5 minutes. Add the spinach, 1/2 teaspoon of salt, freshly ground black pepper and nutmeg to the onion and garlic, and cook a minute or two longer, stirring to combine and until any liquid has evaporated. Remove from the heat and allow to cool for 4 minutes.

In a large mixing bowl, combine the egg, feta, cottage cheese, almonds, Panko bread crumbs, 1/8 teaspoon of kosher salt, a few more grinds of black pepper and the spinach mixture, then stir until well mixed.

Place the 30 phyllo tartlet shells onto a rimmed baking sheet about 1 inch apart. Fill each shell with about 1 Tablespoon of the mixture, dividing the entire mixture evenly between all of the shells. Sprinkle each tartlet with some grated Parmesan cheese. Bake the tartlets for about 16 – 18 minutes, or until the cheese is starting to lightly brown, the centers are firm and the shells have a little bit of color around the edges. Remove from the oven and gently place the tartlets on a rack to cool to room temperature. Serve and enjoy.

We Wish You a Merry Christmas and a Happy New Year!

From our house to yours, we wish you a lovely holiday season!

I’ll be back with new posts, new dishes and new adventures in 2017.

Cheers to a Happy, Healthy, Peaceful and Prosperous New Year!

wpid-IMG_20111225_083829.jpg

Gifts, Goodies and Greatest Hits

cookies2

Freshly baked cookies are part of the season, don’t you know?

Each holiday season, I post some greatest hits from this blog as inspiration for food and beverage holiday gifts. Since I seem to be lagging in my posting lately and am about to start making some of these very items today, it seemed like the perfect time to re-post this line up from 2014. It’s raining here today…a perfect day to stay indoors and bake some drop sugar cookies! I hope you’ll find something on this list that inspires you to get in the kitchen and make something wonderful for the people you care about. Happy December and happy cooking!

I have some new recipes, really I do! And some travels and adventures to share as well. And I have pictures, too. But as I am still in high gear work mode right now with some deadlines looming befo…

Source: Gifts, Goodies and Greatest Hits

Homemade Muesli Streusel Swirl Breakfast Bread

cutloaf2Homemade muesli has become a staple in our house year round. I love to keep quart-sized mason jars full of it in the fridge to have handy for a cold cereal breakfast or to sprinkle over yogurt. It’s so easy to make and so much tastier and healthier than commercially made muesli or cold cereals with additives. But what exactly is muesli, you may ask?

Muesli has Swiss and German roots, hence the decidedly non-english name. It is simply a dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and is usually eaten for breakfast, but sometimes eaten as a light evening dish in Germany and Switzerland.

In the year 1900, a Swiss physician named Max Bircher-Benner first introduced muesli to patients in his hospital as part of a rich fresh fruit and vegetable diet that was an essential component of therapy. Evidently, he was inspired by a similar “strange” dish he encountered in the Swiss Alps while he and his wife were hiking. The original Bircher-Benner “fresh” muesli recipe consisted of all parts of a fresh apple including the seeds, pips and core, rolled oats soaked in water for 12 hours, nuts, lemon juice and milk or cream and honey mixed together and served immediately before the apple could turn brown. Today’s more commonly known convenient version of a dry or packaged muesli can be stored for months and served quickly with milk, nut milk or soy milk, or it can be soaked overnight and served with fresh fruit. Muesli first became popular in the United States during the 1960’s as part of the wave of interest in health foods and vegetarianism associated with the hippie movement and beyond.

An interesting history, but the bottom line is does it taste good? Why yes it does. And guess what? It tastes even better when you go a step further and make some of it into a streusel for this wonderfully moist and delicious Muesli Streusel Swirl Breakfast Bread that I’m going to tell you about.

You see I had this idea while I was eating my muesli for breakfast one morning. I love cooking with oats and I love incorporating some of the ground oats as a substitution for flour in quick breads to add both flavor and texture, as well as a healthful aspect. So what if I created a bread like that and added a delicious ribbon of streusel made from muesli with all of its dried fruits and nuts…how could you go wrong? I decided to give it a whirl and here’s the result: A fragrant and delectable loaf of quick bread with a very moist crumb and a satisfyingly crunchy topping. It’s a great way to start off your day right or a lovely way to end it with a not too sweet dessert. The orange zest in the batter is key and provides a tiny hit of citrus essence to the bread, enhancing the fruit and nuts in the streusel.

Muesli Streusel Swirl Breakfast Bread certainly is perfect for the fall season, but much like muesli, it’s also great for any time of the year. I’ll be making this bread over and over again and may even try adding some fresh grated apple to the batter (but not the core, seeds and pips) as an homage to the father of muesli. Thanks, Dr. Bircher-Benner!

This is a two-for-one recipe. Try the muesli on its own and experiment with your favorite ingredients, then make this bread and enjoy.


Homemade Muesli
Makes about 10 cups, can be halved

(A variation on Mark Bittman’s recipe, you can use your own personal mix of dried fruit and seeds or nuts. This is what I used to make the muesli in this bread recipe.)

7 generous cups dry, raw rolled oats (not quick cooking or steel cut)
1 cup total mixed raw nuts and seeds (I used sliced, skin-on almonds, sunflower seeds, pumpkin (pepita) seeds and golden flax seed
1 1/4 cup mixed dried fruit (I use cherries, cranberries and currants)
1/2 cup unsweetened, dry grated coconut
1 rounded teaspoon ground cinnamon
1/4 teaspoon kosher salt

In a very large bowl, combine all ingredients. Store in airtight containers in fridge for up to 2-3 months. To serve, put 1/2 cup in a bowl and top with 1/4 cup milk, nut milk or soy milk. Allow to sit for 5 to 10 minutes before eating and the oats will soften and absorb the sweetness of the fruit.

Muesli Streusel Swirl Breakfast Bread
Makes one 9 x 5 inch loaf

For the streusel:
1/3 cup packed brown sugar
3/4 cup homemade muesli (see above)
2 tablespoons of chopped pecans
1 tablespoon all purpose flour
1/4 teaspoon ground cinnamon
dash of kosher salt
3 tablespoons of unsalted butter, melted

For the bread:
1 1/2 cups all purpose flour
1/2 cup rolled oats, processed to a fine flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
5 tablespoons of unsalted butter, softened
2/3 cups of granulated sugar (I use organic cane sugar)
3 large eggs
1 teaspoon high quality pure vanilla extract (I use Madagascar bourbon vanilla)
zest of one orange
1/2 cup 2% or whole plain Greek yogurt and 1/2 cup low fat milk whisked to combine

Preheat the oven to 350 degrees F. Prepare a 9 x 5 inch loaf pan by greasing it with butter and set aside.

Prepare the streusel by combining the brown sugar, muesli, pecans, flour, cinnamon and salt in a bowl. Add the melted butter and stir until well combined. Set aside.

For the bread, combine the flour, oat flour, baking soda, baking powder and 1/2 teaspoon of salt in a medium bowl and stir with a whisk. Using an electric mixer, in a large bowl, beat the 5 tablespoons of butter and the granulated sugar on medium high speed until well blended. Add eggs, one at a time, beating on low speed after each addition until well blended. Add the vanilla and orange zest and beat on low speed until well blended. Beating at low speed, add the flour mixture and yogurt-milk mixture alternately to the sugar mixture, beginning and ending with the flour mixture and beat until just combined. Pour 1/2 of the batter into the loaf pan and spread evenly. Sprinkle with 1/2 of the streusel mixture. Spread the remaining batter over the streusel. Swirl the batter and streusel mixture with a knife or spoon and smooth the top. Sprinkle the remaining streusel over the top of the batter.

Bake at 350 F. degrees for about 50 minutes, or until a wooden toothpick inserted into the center of the bread comes out with moist crumbs clinging. Cool for 10 minutes in the pan on top of a wire rack. Gently run the edge of a table knife around the edges of the loaf and carefully remove the loaf from the pan by slightly inverting it, trying to avoid losing any of the streusel topping. Cool completely on the rack, streusel side up. Cut into slices and enjoy. As a whole loaf or cut into individual slices and carefully wrapped, this bread freezes beautifully.

*****

What’s up next? My take on a sausage, pepper and onion favorite. Stay tuned…

 

Southern Comfort Food: Pimento and Cheese Squash Casserole

readytoeatHere’s a dish I think you’ll really love as much as we do and it’s a staple of the Southern food culture. A squash casserole full of fresh yellow squash and onions, enhanced with the flavors of homemade pimento cheese…what’s not to love?

I’ve been making squash casserole for years. My version has always included squash, onion, bell pepper, an egg, a knob of butter, extra sharp cheddar cheese and breadcrumbs on top sprinkled with sweet or smoky paprika. My only variations have been in changing the color of my peppers and varieties of cheese. Delicious, and not the stereotypical southern casserole that involves cream soup, sour cream or mayonnaise, which suits me just fine.

However. Sometimes a little decadence can go a long way and change can be good. Really good, in this case.

Pimento cheese seems to have enjoyed a renaissance lately. My mom makes the very best pimento cheese in the world and perhaps I will share that recipe at a later date. It was she who first mentioned adding pimentos to her squash casserole and that gave me the idea to do my own version with a “pimento cheese” spin. When I tasted it, it was transformative! Who knew that those little pimentos could make such a difference in the flavor of this casserole?

Although to be fair, the mayonnaise is really the game changing element from a textural point of view. I use mayonnaise regularly in some things as needed, but generally use a very light hand with it. In this case, the mayonnaise makes this casserole so wonderfully flavorful and comforting, while complimenting the taste of the squash and other ingredients. It adds just the perfect amount of creaminess to the dish without being sloppy or gooey. It’s so good and easy to prepare, you might be tempted to make a meal off of the casserole alone, but it’s even better as an accompaniment to your favorite entree.

I chose squash that was seasonally available to make this casserole, and in this case it was a yellow summer squash with a pale green end. The result was this beautiful “confetti casserole” appearance. Any yellow summer squash will work just as well and taste great.

Pimento and Cheese Squash Casserole
Serves 6

1 lb. of yellow summer squash, crookneck or other, trimmed and sliced into 1/4″ slices
1-4 oz. jar of chopped pimentos, drained
1/2 sweet red onion, peeled and finely chopped
1 Tablespoon unsalted butter
1 large egg
1/3 cup good quality mayonnaise
1 1/2 cups grated extra sharp cheddar cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground

Preheat the oven to 350 degrees F. Spray a casserole dish with olive oil cooking spray or just coat it lightly with olive oil.

Place the sliced squash into a medium sized pot, cover it with water and bring to a boil over high heat. Reduce the heat to simmer and partially cover the pot with a lid. Allow the squash to cook until it is just tender when pricked with a fork, about 15 minutes. Drain off all of the water, leaving the squash in the pot. Mash the squash with a potato masher until it is well broken up, but not pulverized. Place the pot lid back over the top of the pot and drain the water one more time. Add the butter to the hot squash and stir until it melts. Add the pimentos and red onion and stir. Add the egg and stir well. Then add the mayonnaise, 3/4 cup of the cheddar cheese, the salt and pepper and stir to combine. Pour the mixture into the prepared casserole dish and top with the remaining cheese.

Place the casserole into the oven and bake at 350 degrees for 35-40 minutes, or until the casserole is set and bubbling and the top is very lightly browned. Remove from the oven and allow it to sit for 5 minutes before serving.

*****

What am I cooking up next? A breakfast bread of champions. Stay tuned and Happy Fall…

img_4387

End of Summer and into Fall with a Fresh Fruit Crumble

crumbleinbowl2When I was a child, as far as dessert was concerned, I was “all in” for chocolate. Fruit desserts were okay, but somehow a little disappointing. Even with an added bonus of vanilla ice cream piled on top of a slice of apple pie or a warm peach crisp, a fruit dessert still didn’t hold a candle to anything chocolate. And yes, chocolate ice cream on top of a peach crisp or apple pie is just plain wrong.

Fast forward to many years later and I am now “all in” for fruit-based desserts. It’s not that I have given up chocolate, but these days whether it’s spring berries, summer peaches or fall apples, there’s a whole lot of fruit dessert making going on at my house. And my most favorite thing to make is something quick and easy with ingredients I usually have on hand. Enter the fruit crumble.

What’s the difference between a crumble, a crisp and a cobbler, you may ask?

Well, not a whole lot, really. In my opinion, the difference is mostly in the topping, although some cobblers do have a thickening agent added to the filling. For instance, the biscuit, dumpling or crust-like topping of a cobbler is flour-based, whereas a crumble topping is much more streusel-like in nature, has far less flour and often includes spices, oats and nuts. That would place a crisp—which has a higher butter and sugar to flour ratio in its topping than a cobbler, but typically does not include oats or nuts—somewhere in between a cobbler and a crumble.

Of the three, a crumble has become my favorite. The appeal is not only in the combination of flavors that a crumble provides, but in the textural contrast between the juicy, soft and sweet fruit and the toothsome, crispy, crunchy topping. It’s a perfectly balanced dessert. With a scoop of your favorite vanilla bean ice cream melting over a warm serving of crumble, you’re in for a heavenly experience!

Another thing to love about a crumble is how versatile it is. You can make it with berries or stone fruit, or a mix of the two. And when the spring/summer fruits are gone, you can make it with seasonal apples or pears instead…heck, throw in a few fresh cranberries with those apples, if you like. If your citrus du jour is orange instead of lemon, that will work just as well. So really, this is a year-round dish.

This slideshow requires JavaScript.

Generally I am not a fan of overly sweet desserts, so my version of fruit crumble relies on less sugar than many recipes, which allows the natural sweetness of the ripe fruit to shine through. The addition of vanilla ice cream becomes an enhancement to the flavor and texture of the dessert, rather than making it overbearingly sweet.

Make this crumble with your favorite fresh fruit, add some vanilla ice cream, raise up your spoon and let’s toast the end of summer and the beginning of the fall season. Bon appétit!

Peach or Fresh Fruit Crumble
Serves 6

For the filling:
7-8 large ripe peaches, peeled, pitted and sliced to yield about 7 1/2 cups total of fruit
(or you can mix peaches or nectarines, blackberries or blueberries and fresh cherries, or substitute an equal amount of *peeled or skin-on cored and sliced apples or ripe pears instead of stone fruit or berries)
1/2 cup granulated cane sugar
1/4 teaspoon ground cinnamon
zest of one lemon (or an orange will do nicely, too)

For the topping:
1/2 cup light brown sugar
1/2 cup rolled oats
1/2 cup all purpose flour
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon
1/8 tsp kosher salt
6 tablespoons cold, unsalted butter cut into small pieces

Extra butter to grease your baking dish
Vanilla bean ice cream to serve (don’t skip, life is too short!)

Preheat the oven to 350 degrees F. Butter either a 3-inch deep 7 x 11 or similarly sized glass or oval baking dish, and set aside.

In a large bowl, combine the peaches (or whatever fruits you are using), sugar, cinnamon and zest and stir to combine well. Set the fruit mixture aside while you make the crumble topping. In a small bowl combine the brown sugar, oats, pecans, flour, salt and cinnamon. Add in the cut butter and mix with your hands until the mixture is crumbly and the butter is in pea-sized pieces.

Evenly spread the fruit into the bottom of your prepared dish. Cover the fruit evenly with the crumble mixture. Place the dish on a foil lined baking sheet before baking to catch any spills, and place into the oven. Bake for 22-25 minutes or until the crumble is golden brown and the fruit mixture is bubbly. Remove from the oven and allow the crumble to cool about 15 minutes or to room temperature. Serve warm or at room temperature, topped with a scoop of vanilla bean ice cream. Leftovers, if any, can be covered with plastic, refrigerated and gently warmed to room temperature before serving.

*Note: If making this crisp with apples or pears, add 1 Tablespoon of fresh lemon juice to the fruit mixture and then proceed with the rest of the recipe as written.

Fresh out of the oven, a sea of crispy crumble over juicy fruit is just waiting for someone to dive in!

Fresh out of the oven, a sea of crispy crumble over juicy fruit is just waiting for someone to dive in!

Tantalizingly Cool and Colorful Mediterranean Tuna Salad

Tunalettucecu1sharpAnd then it was August, just like that!

With the limited time I’ve had to read other blogs lately, I’ve heard more than one fellow blogger out there remark that their lives have been hectic…and I can add my voice to that chorus. I started this post in JUNE, mind you. And since then, I’ve made this recipe several times and still not gotten a post out. As they say: Life is what happens while you’re making other plans. But I am back now and I have a very timely little recipe to share that is perfect for when the temps are very high…like ours are now and have been all summer.

Tuna with peach

BEATING THE HEAT =  SALAD TIME! 

This refreshing Mediterranean Tuna Salad is one I made up after tasting a somewhat similar Tunisian Tuna Salad at a local bakery and market many years ago. I love that this salad doesn’t use mayonnaise for the dressing. Instead, it has a light and lively dressing of fresh lemon juice, good olive oil and some salt and pepper to bind it, as well as to enhance the flavors of the fish, vegetables and herbs. Capers add the perfect little bite to this dish, so please don’t leave them out. Even if you don’t think you like capers, you’ll enjoy them here, I promise! And for those of you experiencing more temperate weather, this salad is great any time of the year.

Since I’ve made this dish several times this summer, I can tell you that it is excellent as a stand alone salad presented on top of fresh leaf lettuce, or equally wonderful paired with green salad and fresh peaches, a Grilled Corn Salad or my Mediterranean Couscous Salad. It also has the added advantage of coming together quickly.

EatingTuna

I hope you are having a lovely summer so far in the northern hemisphere and a mild winter in the southern one. Cheers!

Mediterranean Tuna Salad
Makes 4-6 Servings

2 – 5 oz. cans chunk white albacore tuna packed in olive oil, drained and flaked
20 Kalamata olives, pitted and chopped
1/3 cup jarred roasted red peppers, drained and chopped
2 tablespoons jarred capers, drained and chopped
1/4 cup fresh flat leaf Italian parsley, chopped
1/3 cup red onion, peeled and chopped
16 pieces frozen and thawed artichoke heart quarters, chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
More salt and pepper to taste

In a large bowl, combine the tuna, olives, red peppers, capers, parsley, onion and artichoke hearts. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour the dressing over the salad and combine thoroughly. Taste and adjust seasonings if necessary. Cover and place in the fridge for 30 minutes to allow the flavors to blend. Stir again before serving.

A trio of deliciously cool salads!

*****

On another note, this blog celebrated its 5th Anniversary on June 15. My how time flies! Thanks to all who have followed me since the beginning and who have joined me along the way. You all make it worth while and make me smile. More to come!

Happy 4th of July!

Wishing a very Happy Independence Day to all who celebrate!

I’ll be back in the kitchen soon.

PeachMelba6B

Peach and Raspberry Tiramisu