Back to Tuna

Today was one of those glorious fall days where it was warm enough to not see your breath but cool enough to have wear cozy layers. If I didn’t have to go to work today, it would have been glorious day to be curled up on my couch with a nice, hot cup of tea and a good book!

I had a few errands to run today after work and ever the multi-tasker, I thought it would be wise to get all of my shopping done before heading home. Did I mention they were calling for a rain storm this evening? I had to go to the dollar store and buy enough plates, cups, napkins and cutlery for 100 people (my Toastmasters club is hosting the Division contest tomorrow!) and then I needed a few things at the grocery store. I was on my way home, when I realized that I had to pick up a parcel from the drug store’s post office. So, in the cold rain, I have a massively awkward box under one arm and in the other, my purse, lunch bag and a huge plastic bag from the Dollar Store. Sometimes I daydream that a devestatingly handsome man will offer to carry my bags home for me. But instead, I get dirty looks from oncoming pedestrians as I take up half the width of the sidewalk because the box that I’m desperately clinging to is large and in charge.

By the time I made it in – I was drenched, hungry and miserable! I knew just the thing to make for dinner…an oldy but a goody… You may know her as Tuna Casserole.

Having fish for dinner tonight really tied in well with my nerdy, internal debate: Flax or Fish oil: Which one is more beneficial? Yes, these are the thoughts that occupy my mind. Scary? Sad? I can’t think of another “s” word so I will end it there. My good friend, who works for an Omega-3 company, informed me that though flax has ALA, which is needed to help convert the omega 3, it has a lower level of DHA and EPA than fish oil. BUT flax has other benefits like fibre and magnesium and aids in the absorption of calcium. BUT the whole point in me taking these oils was to get more Omega 3, so once I’ve finished this flax bottle, it’ll be back to ole fishy oil. UNLESS, I take Omega 3-6-9 capsules and the flax oil to help with the absorption… SEE?! Not straightforward. Or is it?

Back to Tuna.

One thing about me is that, when I’m hungry and tired, I don’t often make the best decisions…

Here is an example:

That’s 2 cups of shell pasta in the smallest pot I own. WHY? I do own other, larger, more useful pots. It all turned out for the best, though, but seriously…seriously.

Back to Tuna.

Here’s how to make the casserole that saved my sanity!

Ingredients:

  • 1/4 tsp of oregano, chilli powder, paprika, salt, pepper
  • 1/2 tsp of corriander
  • 2-3 tbsp of olive oil
  • 1/4 cup chopped onion (cooking or red)
  • 1 medium tomato, diced
  • 1/2 peeled zucchini, chopped
  • 1 cup (packed) spinach
  • 1 can of flaked tuna (packed in water, not oil)
  • 2 cups of brown rice pasta
  • goat’s cheese (cheddar or mozerella), grated
  • sundried tomatoes, chopped

Method:

1. Pre-heat oven to 350f. Then, in  a large pan or skillet, pour the oil until heated. Then add the spices and stir until fragrant. (about 3 minutes). While this is heating, start to boil water for the rice pasta and prepare this on the side. See the above photo! But please, use a larger pot.

2. Add the onions and cook until they start to become transparent.

3. Add the diced tomatoes. Stir in with the onions and spices. Let the tomatoes simmer until they start to become juicy. About 3 minutes.

4. Add the zucchini and stir it in with the tomatoes, spices and onion. After about 3 more minutes, add the spinach and stir in gradually. It will look like this… but as the heat and juices rise up, the spinach with shrink and it will be easier to stir it in. I PROMISE! But you have to be patient!

5. Once the veggies are stirred and the pasta is cooked, you can then add the following to a medium-sized casserole dish: Layer : pasta, tuna, veggies, sundried tomatoes, grated cheese.

6. Bake at 350f for 10 to 15 minutes, or until cheese is melted.

The end result should look something like this!

Serve as is or with a side of your choice. This would go well with a salad or even a creamy soup (like cauliflower or something seasonal like butternut squash or sweet potato). This also would have been amazing with a nice glass of merlot…but my hands were way too full to carry anything else home. This weekend, I’ll be sure to stock up!

Serves 2-3.

Total time: 45 minutes
Prep: 20 minutes
Cook Time:
Rice Pasta: 20 minutes
Casserole: 10-15 minutes

Enjoy!

I’m back!

September proved to be a very hectic month both personally and professionally. When I wasn’t travelling around for work, I was working hard as the club president of my Toastmasters club, doing a 30 day running challenge with my friend and just trying to catch up on some rest.

Now that things have calmed down and the hoopla is over (for now), I’ve settled into a routine and I’m able to dedicate some time to blogging.

Over the weekend, we had some pretty disgusting weather here in Toronto. Nothing like walking around the city with an armload of groceries while gusts of wind are pushing against you. By the time I got home, I felt like I had a workout!  I was so glad to be home and relax but as soon as I unpacked a few things, I realized that I forgot dish soap and lightbulbs. Since there was enough dish soap left to wash a spoon and 2 out of 3 light bulbs in my kitchen had burnt out, I had to suck it up and get back out there. The fun never ends.

The upside? Yes, there is an upside! Now that the weather is cooler and I don’t need to strategize what time I can cook without melting (I suffered without A/C this summer), I get to bust out my skillet and crock pot and make yummy warm foods without sweating buckets in the kitchen. Like I said, the fun never ends! Stay tuned for new recipes that I’ve been working on for fall.

On Saturday, after running errands and buying groceries, I made myself a nice, veggie lunch. I just bought some Ezekiel bread (the seseame kind) so I decided that I would make myself a sandwich. Then, I realized I had some left over avocado and some cucumber, which would go perfectly.

Here it is in its finished state:

How to make:

Veggie Sandwich

Ingredients (Serves 1)

  • 2 slices of sprouted grain bread toasted (I use Ezekiel).
  • Butter
  • Pepper
  • Paprika
  • Mustard Powder
  • Goat’s Mozerella Cheese
  • Zucchini
  • Sun dried tomatoes

Method

Lightly butter the toasted bread and sprinkle the spices on the melting butter. Add a few slices of zucchini and sundried tomato and some cheese (enough to cover the veggies). Put the second slice of bread on top and broil in the oven at 350F for about 10 minutes, or until the cheese has melted. Slice in half and enjoy!

Avocado and Cucumber Salad

Ingredients (serves 1 or 2):

  • 1/3 of a cucumber (sliced into small pieces)
  • 1/2 an avocado (sliced into small pieces)
  • Garlic power
  • pepper
  • salt
  • 2 tbsp of olive oil
  • 1 tbsp of rice wine vinegar

Method

In a medium sized bowl, toss the cucumber and avocado pieces with the spices, olive oil and rice wine vinegar until coated. Then, chill in the fridge for 10 to 15 minutes (this could be done while your sandwich is heating up in the oven). Serve as a side dish or eat as a refreshing snack!

Enjoy!