This is the lost blog of November.
Many of you know that although I date these the day I actually cooked them, I often blog about them considerably later. While leafing through TJOC recently I noticed a couple recipes that I KNEW I made weren't marked and when I searched the blog, I noticed that they weren't blogged about. So I'm correcting the problem, about two months too late.
Most of my regular readers know that there aren't many foods that I extremely dislike. Onions are one, although I'm growing to hate them less and include them in most TJOC recipes. Bell peppers--always get cut from recipes. And my number one enemy:
Tuna. Canned tuna is so disgusting that even the smell makes me nauseous.
Fortunately, Josh loves tuna. Honestly, we have a grocery stores worth of tuna in this house. And he happily eats all of the TJOC tuna recipes.
I made Tuna Salad (p. 164). I'm just not much of a meat salad type person (although I've developed a curried chicken salad that is amazing!).
The recipe is easy. Mix tuna, celery, and mayonnaise. And you are finished.
It's a pretty boring recipe but it is really easy. If you tuna lovers are anything like me, you have your favorite additions to the meat salad. This recipe is extremely bare-bones.
So what did I do with this boring tuna salad?
Made a tuna melt (p. 182)!
Once you have the tuna salad you are halfway to a tuna melt.
Take a few slices of toast, spread tuna salad on them, and top it with some grated Monterey Jack cheese.
And then broil:
I made the tuna melts in the toaster over. I really recommend using a toaster oven when you don't want heat up the house.
Josh said the tuna wraps were tasty, although he said I piled the tuna way too high. They must have been good because after he ate those two, he made himself another :) Even so, it's likely that's the last tuna melt I will ever be making.
I ate Panned or Sicilian Spinach (p. 306) instead of the tuna melts.
The first step was to trim and wash a pound of spinach. I always find this step to be annoying--I really hate washing vegetables.
In a skillet, I sauteed garlic (a lot of garlic--a LOT of garlic--far more than TJOC's recommendation) in olive oil.
The spinach was then added to the garlic. TJOC recommends cooking it for about 3-5 minutes but high altitude struck again and it took about twenty minutes.
The recipe recommends making a dipping sauce so I made Ginger soy sauce (p. 571).
This is an easy recipe. Start with ginger. I used my ginger from a tube (it looks gross but it IS real ginger).
Add a half-cup of soy sauce. That is a LOT of soy sauce.
How was it? Good but my mother makes a version of this that is much much better. Mom's recipe includes potatoes...and I thought the soy sauce was too soy saucey for spinach. I don't' think I would bother with the sauce again.
What was Josh doing while I was making tuna melts? Working on his beloved 1969 classic car with the dog. I told him that I would put their picture on the blog :) Who among my readers knows what kind of car this is?