Tuna Stuff

The "Tuna Stuff" is my latest obsession. I go through phases where I'll eat lots and lots of something for a few months, and then I'll get sick of it and not eat it for a long time. Tuna Stuff is what I've been making for the past few months now, and it hasn't lost its appeal yet, so it must be good, huh?

The greatest thing about the Tuna Stuff is that you can throw all kinds of things in it. It's very forgiving. Any sort of canned beans & veggies will work, I think. Just don't go overboard with the onion like somebody did...*ahem* - I'm looking at you, Mr Wonderful. ;-)

Tuna Stuff
1 can tuna packed in olive oil (you can use water-packed but it's not quite as good, in my opinion)
1 can small white beans, rinsed & drained
1 stalk celery, diced
1 handful grape or cherry tomatoes, diced
1/4 - 1/2 red bell pepper, diced
1 small shallot, minced
1/4 c chopped parsley
2-4 Tbsp red wine vinegar
0-2 Tbsp EVOO
salt & pepper

I usually throw all the veggies in a bowl first, along with the salt & pepper (be generous; salt makes it tastes good!) and a couple of tablespoons of red wine vinegar. Then I rinse & drain the beans and throw those and the tuna into the mix. Finally I add the parsley and stir it up. If you drained your tuna well, or if you used water-packed tuna, add a little bit of olive oil. Stir it up & then give it a taste. If it's a little bland, throw in some more red wine vinegar and maybe a touch more salt.

That's all there is to it! Healthy, fast, and especially tasty when you scoop it up with tortilla chips. Yumm....

Cupcake extravaganza!

I've been MIA for a while now, I know. But in my defense I 1) got engaged, 2) lost my camera for a while, and 3) got laid off. So my wedding, which was initially planned for October, is now taking place the first weekend in May. I'm a bit overwhelmed. :)

Today I did a trial run for my wedding cupcakes. I'm not much of a baker, but I figured i could manage mini cupcakes for the shoestring-budget potluck BBQ wedding we're planning. So I bought three boxes of cake mix and got them all gussied up:

Spicy Mexican Chocolate Mini Cupcakes
1 box milk chocolate flavor cake mix
water, eggs, oil as per directions on box
1 1/2 tsp good cinnamon
1/2 tsp cayenne powder
1 Tbsp excellent cocoa mix (I used Sharffenberger cocoa mix)

Mix it all up and bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with ganache:

1 c heavy cream
1 pkg good semi-sweet chocolate chips
1/4 tsp cinnamon
1-2 Tbsp orange liqueur

Put the chocolate chips in a heat-proof bowl and toss with the cinnamon. Heat the cream in a small saucepot over medium heat, stirring constantly, until the cream just reaches a boil. Pour the cream over the chocolate chips and walk away for 2 minutes. Then slowly whisk the cream and chocolate together until the chocolate is completely melted. If you still have bits of unmelted chocolate, put the bowl over a pan of simmering water (making sure boiling water does not touch bottom of bowl) and whisk slowly but constantly until the chocolate JUST melts. Whisk in the liqueur. Chocolate should be smooth and glossy. To frost cupcakes, turn them upside down and dip the top in the chocolate, swirling a little bit to coat completely.

Pina Colada Mini Cupcakes
1 box white cake mix
3 egg whites
2 Tbsp vegetable oil
1 small can pineapple chunks in juice, pureed in small blender
1/4 c white rum
3/4 c shredded coconut, plus 1 cup for toasting

Put cake mix in bowl of stand mixer and add in 3/4 c coconut, and mix together. Prepare the cake mix as directed, substituting 1/2 c pineapple puree for 1/2 c water and 1/4 c white rum for 1/4 c water (you should end up adding a bit more than 1/2 c water to the mix). Save the rest of the pineapple puree for the frosting. Bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with pineapple cream cheese frosting:

1 8-oz block cream cheese, softened
1/2 stick butter, softened
1 box powdered sugar
reserved pineapple puree from cupcakes (about 1/4 cup)
reserved 1 c shredded coconut

Beat together cream cheese and butter in stand mixer until fluffy. Add in powdered sugar and pineapple puree, beating until completely mixed and fluffy. Toast shredded coconut in 350 degree oven for about 10 minutes, stirring occasionally to ensure even browning, then sprinkle on the frosted mini cupcakes.

Lemon Mini Cupcakes
1 box white cake mix
3 egg whites
2 Tbsp vegetable oil
4 lemons

Zest the lemons and add to the cake mix in bowl of stand mixer; mix together. Juice the lemons. Prepare the cake mix as directed, substituting 1/2 c lemon juice for 1/2 c water. Bake in mini-cupcake tins lined with paper liners for 13 minutes at 350. Frost with passionfruit buttercream frosting:

1 stick butter, softened
1 Tbsp meringue powder
pinch salt
1 box powdered sugar
2-3 Tbsp passionfruit puree
1-2 Tbsp milk

Beat butter in stand mixer until fluffy. Add in salt and meringue powder. Gradually add powdered sugar and passionfruit puree. Add in a tablespoon or two of milk at the end to get frosting to proper consistency.

Black hole

I lost my camera, y'all! I have no idea where it is...I haven't seen it since before Christmas. We didn't even take pictures on Christmas morning! I think the cleaning ladies may have put it somewhere odd and we just haven't run across it yet. But this means that my food blogging is STILL on hiatus...I can't even put up the yummy lentil soup recipe I made because I don't have the picture that is still on the flash card in my camera. *sigh*

However, I do have one thing to report on: I got samples of the new Quaker True Delights granola bars from Foodbuzz. There are three flavors: Dark Chocolate Raspberry Almond, Honey Roasted Cashew Mixed Berry, and Toasted Coconut Banana Macadamia Nut.

The first one I tried was the Honey Roasted Cashew flavor, and WHOA! That thing is SWEET. I admit, I don't have much of a sweet tooth, but it was extreme even for Mr Wonderful, who's got a bit of a thing for candy. Strong honey flavor. I couldn't really taste any berry at all, but the cashews were nice. I love cashews.

Secondly, I tried the Toasted Coconut Banana one. I was a bit wary, because I usually find banana-flavored things either disgusting (faux-banana flavored candy, for example) or just okay. This was pretty nice though; it tasted mostly like banana bread with macadamia nuts thrown in. I couldn't really taste the coconut at all, which is a shame because I'm a big coconut fan.

The last one I tried (and of course the first one Mr Wonderful snagged) was the Dark Chocolate Raspberry one. So sue me, I'm not much of a chocoholic. ;-) There was less chocolate than I expected, and not a whole lot of raspberry or almond either. It was pretty hit or miss - some bites were strongly chocolate or strongly raspberry, if you got a big chunk of one of those in that bite, but I didn't taste the almond at all. I think the almond is so close to the natural oat flavor, and the almond pieces are so small (maybe slivers of almond? I didn't see any big chunks) that they don't really come through.

All in all, they were nice if you're looking for a substitute for a candy bar, but I wouldn't call these health food by any stretch of the imagination. They were far too sweet for me (except maybe the chocolate raspberry, oddly enough), and I thought the balance of flavors was a little off in each one. If you're going to advertise "Mixed Berry" in the name of the product, you should have that flavor at least be detectable.

Foodie Hiatus

I've been taking a bit of a hiatus during these hectic months. Between getting engaged in October, visiting my sister in Portland after her new baby was born, and dealing with the holiday stuff, I haven't been good about getting my recipes up on the site, and for that, I'm very sorry.

My new year's resolution will be to foodblog more regularly. In the meantime, here's a few photos of some dishes I've made recently. In the upper right, you'll see our Thanksgiving spread: a NINE pound turkey breast (JUST the breast!) and all the trimmings, even though there were only five of us at dinner.

A couple more photos & quick recaps:

Tropical Chicken Stir-Fry

A quick and kid-friendly dinner made with peapods, carrots, bell peppers, chicken breast and a simple sauce made with pineapple juice concentrate!

Mac 'n' Cheese Florentine

A slightly more healthy version of the perennial favorite, macaroni and cheese. I used Gruyere for the cheese sauce, and added a package of thawed chopped spinach (one of those boxes from the frozen section).

Off topic: Prop 8

I have temporarily disabled Google Adsense on my blogs because I learned that they are running "Yes on Prop 8" ads in California. I do not know if this ad displayed on my blog in the past weeks, but if it did, please let me assure you: I am NOT in favor of Prop 8. I do not support discrimination in any form.

Be sure to vote tomorrow!

Contest closed

The free pasta dinner contest is now closed, and the winners (by random computer number-picking script) have been contacted. They are:

#2: Lisa
#8: Teri
#29: Carrie

Congratulations, winners! If you haven't received an email from me, please check your spam folder. (Except for Teri - I had to contact you via DeltaPOST because I couldn't find an email address for you.)

Congratulations to the winners, and enjoy your free dinner! Be sure to come back & post a comment letting us all know how you liked it. :)

Free Dinner!

I am proud to be able to host my first blog contest: a free dinner giveaway! I have three gift certificates for a Tuscani Pasta dinner from Pizza Hut. The kids & I had the Chicken Alfredo version on Friday, and let me tell you, this is quite a bit of food. It's three pounds of pasta, plenty for four adults (the kids and I only ate about half the pan), plus five warm, soft breadsticks.

If you'd like a free pasta dinner, all you have to do is add a comment to this blog post. I'll pull three names at random tomorrow night (Tuesday) and contact the winners to arrange delivery of your gift certificate. Good luck!