At a loss for something to have for dinner besides a half a pimiento cheese sandwich, I fixed a dinner that I thought was awesome--and would have sent son-in-law Christian running for Whataburger. Creamed tuna on toast and shredded zucchini, a la Julia Child. I know, most people equate creamed tuna either with the tuna casserole of their childhood (I can make a killer tuna casserole) or creamed chipped beef on toast (SOS in the army). I can make a pretty good version of that too!
First the zucchini which a neighbor brought me--it comes in her weekly vegetable delivery, and she's allergic. I used the large hole shredder and ended up with what I thought was too much--but I ate every bite. Just sauté in a bit of butter and olive oil adding salt and pepper--it will get weepy at first and then soak up the liquid. Don't let it stick to the pan. Doesn't take long to soften shredded zucchini.
Creamed things are a problem for me because I don't keep milk on hand. Every time grandchildren are coming I dutifully buy milk, and when they leave I either send it home with Jordan or throw it out. I've also stopped buying them orange juice.
Anyway, back to tuna--I made a roux of butter and flour but didn't brown it, adding chardonnay by bits until I had a fairly thick sauce (1 Tbsp. butter and 1 Tbsp. flour), then threw in a dollop of sour cream and the tuna. If I'd had green peas, I'd have added them, but I was out. Again, salt and pepper and you're done. I served it on crisp toasted French bread. Both were delicious.
Speaking of peas, a new favorite dish of mine is, I think, standard in the British Isles--pea mash. Just take some of those good, petite frozen peas (not the pale green canned) and sauté in butter. When they're soft, mash with the back of a wooden spoon. Keep mashing until you have a fairly even consistency. Salt, pepper, and you're done.
I seem to be in for easy cooking these days.
First the zucchini which a neighbor brought me--it comes in her weekly vegetable delivery, and she's allergic. I used the large hole shredder and ended up with what I thought was too much--but I ate every bite. Just sauté in a bit of butter and olive oil adding salt and pepper--it will get weepy at first and then soak up the liquid. Don't let it stick to the pan. Doesn't take long to soften shredded zucchini.
Creamed things are a problem for me because I don't keep milk on hand. Every time grandchildren are coming I dutifully buy milk, and when they leave I either send it home with Jordan or throw it out. I've also stopped buying them orange juice.
Anyway, back to tuna--I made a roux of butter and flour but didn't brown it, adding chardonnay by bits until I had a fairly thick sauce (1 Tbsp. butter and 1 Tbsp. flour), then threw in a dollop of sour cream and the tuna. If I'd had green peas, I'd have added them, but I was out. Again, salt and pepper and you're done. I served it on crisp toasted French bread. Both were delicious.
Speaking of peas, a new favorite dish of mine is, I think, standard in the British Isles--pea mash. Just take some of those good, petite frozen peas (not the pale green canned) and sauté in butter. When they're soft, mash with the back of a wooden spoon. Keep mashing until you have a fairly even consistency. Salt, pepper, and you're done.
I seem to be in for easy cooking these days.
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