Sunday Snack: Tuna Patties with Garlic, Lemon Aioli

Dear Jess,

It was so wonderful to see you the other night, even if it was for only a couple hours. I cherish our 'snuggle' times.

My plan today was to make Jamie's Shortbreads. As it turns out, I had to wait for my butter to come to room temperature before I could start. Thus, I tried this quick little number. It comes from a cookbook that my mom picked up at Costco called Everyday Paleo Family Cookbook. It's part of a new 'eating lifestyle' that is fast spreading. I like the concept as it falls in with eating whole foods, and cutting out refined sugars, flours and preservatives. I guess it's not so much new as 're-invented'. It has recipes for all sorts of dressings, mayo, ketchup, BBQ sauces etc. This book is beautifully put together, with an index of the names of the recipes paired with a picture of it! I have made my grocery list to include a couple meals from this book.

I can still taste this one! Jason and I just finished eating it 10 minutes ago. I didn't have high hopes for it, as it looked too simple to be delicious. I was (happily) wrong.

 
Tuna Patties with Garlic, Lemon Aioli
From Everyday Paleo Family Cookbook
3 cans of Tuna packed in water and drained
2 eggs
1/2 tsp dried dill
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp coconut oil

1. Mix the tuna with eggs, dill, salt and pepper.

2. In a large skillet, heat the coconut oil over medium to meium-high heat. make sure the oil is nice and hot!

3. Form the tuna mixture into 11-12 small, slightly flattened patties and cook in the hot oil for 2-3 minutes per side.

4. You will not be able to fit all 11-12 in your pan at the same time, so you might have to add more oil for each batch. Make sure the patties are brown before you flip them so that they hold together! Serve with my Simply Coleslaw (p. 202) and topped with Garlic Lemon Aioli (p.72).

I'm sure you understand the benefits of coconut oil. I love that you can use it on medium to high heat with no fatty, unhealthy things happening to the oil, or your food. (It is expensive, but I wait until the Bulk Barn has a sale.) It created a really nice 'deep-fried' browning on the patties. So long as you leave them long enough these patties do stay together. 

Fortunately, we had just come from my mom's last night with some left over coleslaw, so I just pulled that out of the fridge. I haven't made my own mayo yet, so I simply used some olive oil mayo, minced garlic, and lemon juice for the aioli. Just keep mixing until the flavour is where you want it!

I also realized you didn't take Beauty and the Beast with you! I will try to remember to bring it for you Christmas party.

Lots of Love,

The First Snow

Outside the front door

Dear Jess,

Today I woke up and it was only 4 degrees outside. It was also snowing. I decided that today was a good day for staying inside to make warm food.

As you know, in the fall/winter I love to make chowders, stews, chilis etc. Today I decided to branch out and try something new.

On the menu for today: Broccoli and Roasted Red Pepper Quiche (with a brown rice crust), Creamy Tuna Rotini Casserole, and Peanut Butter Gingersnap Cookies!

'Sealed With a Quiche' Pg 68 Eat, Shrink & be Merry

 Broccoli and Roasted Red Pepper Quiche
1 tsp olive oil
1/2 cup minced onions
1 tsp minced garlic
1 1/2 cups cooked brown rice
5 tbsp grated Parmesan cheese, divided
7 whole eggs
1 cup chopped broccoli florets
1/2 cup chopped bottled roasted red peppers
1/2 cup packed shredded light Swiss cheese

1/2 tsp salt

1/4 tsp dried basil

1/4 tsp freshly ground black pepper

1 plum tomato, thinly sliced

1. Preheat your oven to 350. Grease an 8 inch round cake pan or casserole dish. Set aside. Beat eggs in a small(ish) bowl. Set aside.
2. Heat olive oil in a small skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender (2 minutes.) Transfer onion mixture to a medium bowl. Add cooked rice, 3 tbsp Parmesan cheese, and 2 tbsp of beaten egg. Mix well. Spread mixture evenly over bottom of prepared pan and press down with the back of a spoon to make a crust.
3. Top crust with broccoli florets, roasted red peppers, and shredded cheese, in that order. In another medium bowl, whisk together remaining eggs, salt, basil, and pepper. Pour over vegetables and cheese. Top with tomato slices and sprinkle with remaining 2 tbsp Parmesan cheese.
4. Bake quiche for 45 minutes, or until it's puffed up and golden, and eggs are set. Let stand for at least 5 minutes before slicing.



It comes out of the dish beautifully! And, oh man is it yummy!



'Tinbucktuna' Pg 111 Eat, Shrink & be Merry

Creamy Tuna Rotini Casserole
8oz uncooked rotini pasta
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10oz) condensed, reduced-fat cream of broccoli soup, undiluted
2/4 cup packed shredded light old (sharp) cheddar cheese
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp dry mustard powder
1/4 tsp freshly ground black pepper
2 cans (6oz each) chunk light tuna in water, drained

1. Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.
2. Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables, and tuna. Serve hot.

A Taste of Everything!

'Girl-Guy Cookies' - Pg 168 Eat, Shrink & be Merry

Peanut Butter Gingersnap Cookies

3/4 cup all-purpose flour

1/3 cup whole wheat flour

1 tsp baking soda

3 tsp ground cinnamon, divided

1/4 tsp each ground ginger and salt

1/8 tsp ground allspice

1/4 cup granulated sugar

1/3 cup light peanut butter

3 tbsp butter, softened

1 cup packed brown sugar

1 egg

1 tbsp molasses

1 tsp vanilla

1. Preheat oven to 350. Spray a large cookie sheet with cooking spray and set aside.

2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, salt, and allspice. Set aside. Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.

3. In another medium bowl, beat together peanut butter, butter and brown sugar. Add egg, molasses, and vanilla. Beat again until smooth.

4. Using a wooden spoon, mix peanut butter mixture and flour mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot while baking). Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.



They are chewy and full of winter flavour!



 I hope your weekend was fantastic!

So Much Love,

Sally