Super-Duper Tuna Sandwiches

Tom's not a big fan of canned tuna fish but I can usually coax him into eating tuna sandwiches with me about once or twice a year. Saturday was T-day! I satisfied my tuna craving and made an easy lunch, all at the same time. The addition of cannellini beans to the recipe boosts the protein and the cholesterol-lowering fiber.

White Bean Tuna Salad Sandwiches
1 large can water packed tuna, well drained
1/3 cup cannellini beans, well drained
2 stalks celery, diced
Sliced green olives
Red grapes, cut in half
Chopped walnuts
1 scoop mayonnaise
Splash of balsamic vinegar
Pinch each: freshly ground black pepper, celery seed and dill weed

Mix all, cover tightly and refrigerate at least an hour. I served the tuna salad on split sour dough rolls.

Quick bread . . .

Cranberry Walnut Bread
I've never been a bread baker, although I envy the people who can take their aggressions out on a lump of dough, kneading and punching it down. It seems so liberating! I prefer to stir up quick breads (breads prepared with leavening such as baking soda or powder, rather than yeast). Quick bread recipes tend to perform very dependably, making them great starters for people who are just learning to cook.

This is a simple one-loaf recipe using dried cranberries and walnuts. It has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup. Cranberry Walnut Bread tastes great as breakfast toast. It also makes a beautiful gift during the holidays.
Recipe from About.com.
Ingredients:
1 egg, beaten
1-1/2 cups milk
2 tbsp canola oil
3 cups all-purpose flour
1 cup sugar
1 tsp salt
4 tsp baking powder
1 cup dried cranberries
1/2 cup chopped walnuts
Preparation:
1. Preheat oven 350 degrees F.
2. In medium bowl, mix egg, milk, and canola oil.
3. In large bowl, mix the dry ingredients: flour, sugar, salt, baking powder, cranberries, and walnuts.
4. Slowly pour and mix the wet ingredients into the dry ingredients until the dough is moist.

5. Turn dough out into 9x5x3 greased bread pan. Bake loaf for about 75 minutes or until done. Turn out onto rack or clean dishtowel. Let cool.

Don't you just love a good salad?

I love salads! Sometimes I actually crave them. As soon as the weather gets warm, my thoughts turn to a cool, refreshing salad. There are very few foods that can't be made into a salad. Some salads can be intricate and others are extremely simple. Just be sure the ingredients you use are as fresh as possible. I love the combination of goodies in this particular salad: the bright colors, textures and flavors are awesome together.

Endive, Arugula and Orange Salad
2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside. Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper. Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

A lovely salad for Christmas Eve supper, or anytime!

My daughter served this classic winter salad as the first course on Christmas Eve. It was really festive and it tasted wonderful, a delicious combination of mellow earthy sweet and tangy, with a nice crunch from the walnuts.
Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese
Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
Salad:
4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
1 (4.5-ounce) bag baby lettuces with frisée
1/2 cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
Thin strips of orange peel
Katie also added fresh orange sections to her salad.
For dressing:
Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
from Bon Appétit
January 2001

Great-Grandma's Pumpkin Bread Recipe ...

This is my mom's pumpkin bread recipe. She's been making it for years and it's always perfect. It's moist with great pumpkin flavor. I haven't made any yet this fall because I've been busy helping my daughter take care of her new baby, also known as Punkin' since she sported her first Halloween costume yesterday! Her stylish hat might be just a tad too big!
PUMPKIN BREAD
Mix:
1-1/2 cups sugar
1/2 cup salad oil
2 eggs
1 cup canned pumpkin
Sift:
1-3/4 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. each:
ground cloves
nutmeg
cinnamon
allspice
Add:
1/3 cup water
chopped walnuts
Bake 1 hour in greased loaf pan at 350*. Double recipe makes 3 loaves of bread if you use 8-1/2” x 4-1/2” pans. One 15 oz. can of pumpkin is enough.

My beautiful salad, with pears and walnuts and feta cheese ...

I love the sweetness of the pear in this salad. You could substitute Stilton or Roquefort for the feta cheese. I also like to add thinly sliced red onion, cucumber, tomatoes, black olives and croutons.
PEAR AND WALNUT SALAD
WITH OIL & VINEGAR DRESSING
3 Tbsp. Carapelli (or whatever brand you prefer) extra light olive oil
3 Tbsp. Alessi (or whatever brand you prefer) Balsamic vinegar
1/2 tsp. dried oregano
1/8 tsp. pepper
Shake well and pour over 1 bag romaine. Add chopped walnuts, crumbled feta cheese, and thinly sliced pear and toss well.