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Cold tuna noodle casserole--never heated. I'm going to try it like this--the noodles were cooked and mixed in this morning. Can of peas, stalk of celery, diced, cream of mushroom soup, two cans of tuna. Should feed me for a few days anyhow.
Usually, I'd cook it, but the last time I had it, I didn't take the time to reheat it, and it tasted fine--so I figured maybe I didn't have to heat it in the first place.
Tonight we are having Shrimp and White Beans in a Rosemary and Thyme Vinaigrette, with Lemon and Shallot Gremolata.
1 c dried white beans
1 small onion, finely chopped
1 carrot peeled and sliced
1 leafy celery stalk, peeled, washed and diced
1 bay leaf
pepper and salt
20 large shrimp
1 shallot, finely chopped
1 cup flat parsley, finely chopped
1 tsp finely chopped thyme
1/2 tsp finely chopped rosemary
6 tbsp olive oil
2 tbsp balsamic vinegar
watercress sprigs
in a bowl, cover beans w/water and let stand overnight. Discard water, and add fresh water, together with onion, carrot, celery, bay leaf, papper and salt. Bring to a boil, reduce heat, cover and cook 40 minutes until beans are tender, but not too soft. Drain
In a suacepan, cover shrimp w/water. Bring to a boiland cook 2 minutes. Drain, remove tails, shells and devein. Set aside.
In the serving bowl, mix shallot parsley, thyme, rosemary, olive oil, vinegar, pepper and salt. Add beans and shrimp and toss. Place some watercress on each plate and top with 1 or 2 tbsp of beans/shrimp.
For the Gremolata:
Grated zest of 3 lemons
2 shallots, finely chopped
1 bunch flat parsley, finely chopped.
In a small bowl combine ingredients. Sprinkle on each salad and serve.
You'll likely have leftovers. Don't worry it keeps for up to a week in the refrigerator. Serves 4-6.
I just had a green salad, tricolor pasta with pesto and creme fraiche sauce and a few sun-dried tomatoes. Of course, some herbed bread to sop up the remaining sauce.
Location: Finally made it to Florida and lovin' every minute!
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DH's tummy isn't feeling too great, so I thought something mild, so there's home made mac & cheese in the oven as we speak. I made it with Swiss, some grated 4 cheese Italian blend I had in the fridge and, in Nomad's honor....Velveeta!
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