Monday, November 26, 2012

The Essence of Swiftness

Very often these days my schedule and my living circumstances dictate quick meals - there isn't the luxury of long slow cooking any more. Eat, grab bag, run out the door, jump right into things.

Enter this tomato-tuna pasta, which fulfills all the necessary requirements: it's quick, it's tasty, and it's nutritious. I've used it quite frequently in the past; I think I might need to resurrect it again for days when speed is of the essence.

Provided you have everything handy, this comes together in a snap. It would go beautifully with a handful of rocket or arugula or even mixed greens.


1 quantity spaghetti sauce (I used Marcella Hazan’s Tomato Sauce with Butter and Onion)
1 can tuna (either in water or in oil, I used the one in oil because I like the taste better)
1 quantity pasta of your choice, however many servings you want/need (I used gluten-free pasta, obviously)
Black pepper and parsley flakes to season (optional)
A drizzle pumpkin seed oil (optional, but I had it so I used it)
Parmesan cheese (optional)

1. Prepare the pasta. Bring a saucepan of water to a rolling boil, salt it till it’s almost sea-salty. Add in a small trickle of olive oil so the pasta doesn’t stick. Put in the pasta and cook till al dente.

2. While pasta is cooking, prepare the sauce. If your spaghetti sauce and tuna are already at room temperature, you can just mix the two together in the bowl/plate you want to serve the pasta in. If the spaghetti sauce is cold, you might just want to gently warm it up on the stove and add the tuna to it so it’s nicely hot to serve. Season with black pepper and parsley flakes if you want.

3. When pasta is done, drain well and put into bowl with the tomato tuna sauce. Mix together well. Add a drizzle of pumpkin seed oil if you have it or want to. Add cheese if you want to or have it – I didn’t so I made do without, but it still tasted fantastic.

4. Serve immediately.

Friday, November 23, 2012

Sweetness for the Rain

The weather lately has been either scorchingly hot or wet as an eternal shower with no off-switch. Today it was overcast skies and lots of rain - not quite the ideal for a day off, but this time it didn't matter since I was going to stay home and relax after a long stressful week.

Besides, there was this to add a little sunshine and sweetness to the day. The perfect touch.

Greek Yogurt Sunshine
Adapted from Tessa Kiros, Apples for Jam

Couple spoonfuls Greek yogurt (it's much thicker than ordinary yogurt)
A drizzle honey or condensed milk
Dried craisins (or pomegranate seeds or whatever dried fruit/fruit you prefer)

Choose a nice bowl or cup to put the Greek yogurt in. Drizzle the honey or condensed milk over the yogurt. Sprinkle craisins or whatever fruit you want over the top.

Smile and enjoy with tea, coffee, or whatever makes you wake up in the morning.