Tuna Polenta

INGREDIENTS

2    cups boiling water

½   cup Polenta

1    tablespoon butter

1    tablespoon grated Parmesan cheese

2    tablespoons olive oil

1    cup chopped white onion

1    cup chopped red bell pepper

1    cup chopped celery

4    cloves garlic, minced

1    can (15 ounces) tomato sauce

1    teaspoon dried sage

1    teaspoon dried oregano

2    cans (5 to 7 ounce) tuna in water

2    tablespoons grated Parmesan  cheese

METHOD

Grease the sides and bottom of a 8 inch square glass baking dish. Slowly pour the polenta into the boiling water, stirring the whole time. Continue to stir and boil the polenta until it becomes very thick – about 6 to 8 minutes. Remove from the heat and add the butter and Parmesan cheese, stirring them in until the butter is completely melted and incorporated. Pour the polenta into the prepared baking dish and smooth the top with a spatula. Set aside to cool.

Preheat the oven to 350F degrees. Pour the olive oil in to a large sauce pan over medium-high heat and swirl to coat. Add the onions, bell peppers, celery and garlic. Stir and cook for 5 minutes until the vegetables are softened and add the tomato sauce, sage and oregano. Continue to cook at a simmer for 5 minutes, stirring occasionally. Drain the tuna and flake it into the tomato sauce. Stir to m ix and remove from the heat.

Invert the baking dish over a cutting board and remove the polenta. Place half of the tuna tomato sauce into the baking dish, place the polenta on top of the sauce. Add the remaining sauce on top of the polenta, sprinkle with the Parmesan cheese and bake for 20 minutes. Remove from the loven and allow to cool for 5 minutes before serving.

Based on recIpes from General Mills and AllRecipes

Simple Miso Soup

INGREDIENTS

3    cups boiling water

1    package Dashi broth mix teabag

½   sheet Kombu seaweed

2    baby Bok Choy

1    tablespoon white Miso

1    tablespoon chopped green onion tops (optional)

METHOD
Place the Dashi tea bag into the boiling water and allow it to simmer for 5 to 6 minutes. Remove and discard the Dashi tea bag. Cut the Kombu seaweed into several strips and place into the Dashi broth. Continue to simmer for 5 minutes and discard the Kombu.

Cut the ends off of the Bok Choy, discarding them. Slice the Bok Choy into 1 inch slices cross-wise and place into the Dashi broth. Simmer for 4 to 5 minutes. Pour a small amount of the broth into a small bowl and, using a small strainer, mix the Miso into this broth. Remove the soup from the heat and pour the Miso mix back into the soup, mixing well. Serve immediately topped with green onion tops.

Horseradish Potato Salad

INGREDIEN

3    pounds white or red skinned potatoes

½   cup chopped red onion

1    tablespoon white wine vinegar

¼   cup Greek-style yogurt

¼   cup mayonnaise

2    tablespoons dried dill

1    tablespoon Dijon style mustard

2    tablespoons horseradish sauce

½   teaspoon salt

METHOD

If using white potatoes, peel them. If using red potatoes, wash them. Cut potatoes into ½ inch cubes and place into a large bowl. In a medium bowl, add the vinegar, yogurt, mayonnaise, dill, mustard, horseradish sauce and salt. Mix them thoroughly and pour over the potatoes, stirring to thoroughly coat the potatoes. Refrigerate for at least 30 minutes before serving.

Based on a recipe from Smitten Kitchen.

NOTE: The cook felt this could use a bit of crunchy and would add ½ cup of chopped celery the next time.

Pork Fillets with Beans

INGREDIENTS

2    tablespoons olive oil

8    pork fillets ½ inch thick*

1    medium white onion, chopped (1 cup+)

4    cloves garlic, mince

1    can (15 ounces) diced tomatoes with juice 

½   teaspoon ground dried rosemary

½   teaspoon ground fennel seeds

½   teaspoon dried sage

1    pinch crushed red pepper flakes

1    can (15 ounces) cannellini beans, rinsed, drained

METHOD
Add the olive oil to a large skillet or Dutch oven over medium-high heat and swirl to coat. When heated, add the fillets and  brown on both sides, about 4 to 5 minutes per batch. Remove the fillets and set aside. Add the onions and cook for 4 to 5 minutes until they become translucent. Add the garlic and cook for 1 minute, stirring. .

Add the tomatoes, rosemary, fennel, sage and pepper flakes, stirring to combine. Cook for 4 to 5 minutes and add the beans, mixing them in, and  cook for 3 to 4 minutes. Add the pork fillets to the skillet, working them into the beans and sauce so the are covered. Cook this for 8 to10 minutes to thoroughly cook the pork, turning over once.

Remove from the heat and serve each guest with two fillets and a scoop of the bean mixture.

*NOTE: Have your butcher cut these for you from a pork loin roast or do it yourself by partially freezing the pork roast first.

Based on a recipe in Cooking Light magazine.