July 2021

I’m always trying to find new ways to prepare tuna.  I thought this was an interesting way to present tuna salad.  The addition of fresh lemon zest and capers turns simple tuna into something fresh and delicious!  I was going to add some crackers on the plate as part of the presentation, but decided to add garlic toast points – you have to look twice at the photo – you might think it was baked manicotti!
Tuna Cannelloni with Tomato-Caper Relish

• 6 uncooked manicotti pasta shells
• 1 lemon, divided
• 2 cans tuna (I used one solid white and one light) in water, drained
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh parsley, divided
• 1/4 small red onion, finely minced
• 3 Tbsp. capers, drained, divided
• 1 tsp. coarsely ground black pepper, divided
• 3 medium vine-ripened tomatoes

Cook pasta shells according to package directions, omitting salt and cook an additional 1-2 minutes more than package directs, or until pasta is completely tender.  Transfer pasta to large colander and gently rinse under cold water.  Set aside. For filling, zest lemon to measure 1 tsp.  Juice lemon to measure 1 Tbsp.  Combine zest, tuna, mayonnaise, 2 Tbsp. parsley, onion, 1 Tbsp. of the capers and 1/2 tsp. black pepper; mix well.  Spoon filling into large zip-lock bag; chill. For relish, core and seed tomatoes and finely dice.  Combine tomatoes, lemon juice, remaining 2 Tbsp. parsley, remaining 2 Tbsp. capers and remaining 1/2 tsp. black pepper.  Mix well and chill until ready to assemble cannelloni. Trim corner of bag containing filling and pipe into pasta shells.  Serve with relish and garlic toast points or crackers. This would make a great summer lunch! ~Adapted from The Pampered Chef

Cooks Tip:  When purchasing manicotti shells, check to make sure they are not broken.

There is nothing like fresh New Jersey Corn!  Sometimes you don’t even need the butter when you get a good batch!  

There are lots of ways to cook fresh corn.  You can grill it, steam it, saute it or just plain old boiling it.  To boil fresh corn, remove outer leaves and silk (fun for the kids to do).  Put into a big pot of cold water; when the water comes to a boil – it’s done!  All you need is some butter, salt and pepper and you have the best summer side dish.

Here’s a recipe for grilled corn:  

• 5 large ears corn, husked

• 2 medium tomatoes, chopped
• 1 small orange or red bell pepper
• 1 medium onion, slice in 1″ thick slices
• 2 Tbsp. fresh basil, shredded
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper

Prepare corn, onions and bell pepper by brushing lightly with olive oil and salt and pepper.  To make grilling onions easier, thread onto bamboo skewers. Grill corn, pepper and onions turning to cook all sides until some of the kernels are slightly charred, about 8-10 minutes.  Let stand until cool enough to handle. Remove kernels from the cobs.  Remove onion from skewers and chop roughly.  Combine corn, tomatoes, pepper and onions in a medium bowl.  Stir in basil, oil and vinegar and salt and plenty of freshly ground black pepper (to taste, but I found this salad to be on the sweet side and I like lots of pepper!) Potluck Friday – Ekat’s Kitchen  Fresh Food Friday – la bella vita  Miz Helen’s Country Cottage  Easy Natural Food – Summer Salad Sunday
Fresh Grilled Corn Salad

Neighbor Food

I just read a post today from Barbara at Two Birdies & a B  with a lovely idea!  A Haven for Vee  is hosting a Note Card Party Theme.  Choose any four photos from your blog that you feel would make a nice note card. Here are my choices – with Spring in mind!

Early chives with fresh morning dew..we had alot of fog this morning!

Spring Violas

Patch of Scottish Heather

Hosta

What a nice idea Vee!  A nice change of pace for me!

There is nothing like fresh New Jersey Corn!  Sometimes you don’t even need the butter when you get a good batch!  

There are lots of ways to cook fresh corn.  You can grill it, steam it, saute it or just plain old boiling it.  To boil fresh corn, remove outer leaves and silk (fun for the kids to do).  Put into a big pot of cold water; when the water comes to a boil – it’s done!  All you need is some butter, salt and pepper and you have the best summer side dish.

Here’s a recipe for grilled corn:  

• 5 large ears corn, husked

• 2 medium tomatoes, chopped
• 1 small orange or red bell pepper
• 1 medium onion, slice in 1″ thick slices
• 2 Tbsp. fresh basil, shredded
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper

Prepare corn, onions and bell pepper by brushing lightly with olive oil and salt and pepper.  To make grilling onions easier, thread onto bamboo skewers. Grill corn, pepper and onions turning to cook all sides until some of the kernels are slightly charred, about 8-10 minutes.  Let stand until cool enough to handle. Remove kernels from the cobs.  Remove onion from skewers and chop roughly.  Combine corn, tomatoes, pepper and onions in a medium bowl.  Stir in basil, oil and vinegar and salt and plenty of freshly ground black pepper (to taste, but I found this salad to be on the sweet side and I like lots of pepper!) Potluck Friday – Ekat’s Kitchen  Fresh Food Friday – la bella vita  Miz Helen’s Country Cottage  Easy Natural Food – Summer Salad Sunday
Fresh Grilled Corn Salad

Neighbor Food

Lentils in themselves can be bland, but they have a marvelous quality of absorbing the flavors of supporting foods cooked with them.  Lentils are full of vitamin B.  This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber.

Ingredients:

• 2 onions, chopped
• 2 cloves garlic, minced
• 1 tsp. freshly grated ginger
• 6 cups water
• 1 cup lentils
• 1 (15 oz. can ) chick peas (garbanzo)
• 1 (15 oz. can) cannellini beans
• 1 (14.5 oz can) diced or stewed tomatoes
• 1/2 c. carrots, diced
• 1/2 c. celery, diced
• 1 tsp. ground cardamom
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cayenne pepper
• 1/2 tsp. ground cumin
• 1 Tb. oil

Directions:

In a large pot, saute onions, garlic and ginger in 1 Tb. olive oil about 5 minutes until softened.

Add water, lentils, chick peas, cannellini beans, tomatoes, carrots, celery and spices.  Bring to a boil, lower the heat and simmer for 1 to 1-1/2 hours, until lentils are tender.

Puree half the soup in a food processor or blender.  Return the pureed soup to the pot, stir and enjoy!

This soup only takes about 20 minutes prep time and has all the warm, sensual spices of Morocco. Servings: 6 ~Adapted from Grace and Mae

Sunday Soup Night

Sharing with The Country Cook – Soups and Stews Linky Party

I’m always trying to find new ways to prepare tuna.  I thought this was an interesting way to present tuna salad.  The addition of fresh lemon zest and capers turns simple tuna into something fresh and delicious!  I was going to add some crackers on the plate as part of the presentation, but decided to add garlic toast points – you have to look twice at the photo – you might think it was baked manicotti!
Tuna Cannelloni with Tomato-Caper Relish

• 6 uncooked manicotti pasta shells
• 1 lemon, divided
• 2 cans tuna (I used one solid white and one light) in water, drained
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh parsley, divided
• 1/4 small red onion, finely minced
• 3 Tbsp. capers, drained, divided
• 1 tsp. coarsely ground black pepper, divided
• 3 medium vine-ripened tomatoes

Cook pasta shells according to package directions, omitting salt and cook an additional 1-2 minutes more than package directs, or until pasta is completely tender.  Transfer pasta to large colander and gently rinse under cold water.  Set aside. For filling, zest lemon to measure 1 tsp.  Juice lemon to measure 1 Tbsp.  Combine zest, tuna, mayonnaise, 2 Tbsp. parsley, onion, 1 Tbsp. of the capers and 1/2 tsp. black pepper; mix well.  Spoon filling into large zip-lock bag; chill. For relish, core and seed tomatoes and finely dice.  Combine tomatoes, lemon juice, remaining 2 Tbsp. parsley, remaining 2 Tbsp. capers and remaining 1/2 tsp. black pepper.  Mix well and chill until ready to assemble cannelloni. Trim corner of bag containing filling and pipe into pasta shells.  Serve with relish and garlic toast points or crackers. This would make a great summer lunch! ~Adapted from The Pampered Chef

Cooks Tip:  When purchasing manicotti shells, check to make sure they are not broken.

There are other names for just about everything in the food world, and butter beans is the other name for lima beans.  They are one of the most popular ingredients for Southern cuisine.  These “dinosaur” beans have a distinct rich, creamy taste that absorbs the flavor of whatever spices are incorporated into the dish. This recipe is a nice change from the norm.  If you like butter beans, you will love this recipe!  They are tangy and sweet with a nice peppery bite.  Enjoy!

Seaside BBQ Baked Butter Beans

• 2 large cans Goya Butter Beans, reserving liquid
• 3/4 cup bean liquid
• 8 strips bacon, diced 1/2″ pieces
• 1/4 cup Molasses
• 1/4 cup brown sugar
• 1 Tbsp. yellow mustard
• 1/2 cup ketchup
• 1 cup onion chopped
• 2 garlic cloves, minced
• 3/4 cup celery, minced
• 1 tsp. freshly ground black pepper

Preheat oven to 275 degrees F.  In a 4 quart saucepan, fry bacon until crisp.  Remove bacon and reserve.  In the same pan with the bacon drippings, add onion, garlic and celery.  Cook until onion is translucent.  Add all remaining ingredients and mix thoroughly.  Bring to a boil.  Transfer to greased or buttered 4 qt. baking dish.  Bake uncovered for 1-1/2 hours. ~Adapted from Fat Boys

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

Sharing with Weekend Pot Luck

Seaside BBQ Baked Butter Beans