Thursday, May 8, 2008

Rainy Day and Tuna Sandwhiches

Tuesday was a rainy day....perfect for cuddling up inside and trying some new recipies!

Here is what we ate for supper:

Tuna Wraps & Curried Vegetable Couscous

After reading that we are recommended to eat two servings of fish a week, I thought it time to use up the tuna in our cupboard. While the recipie actually calls for Pita bread, I thought tortillas would work just as well, and they did. (If you don't like cold sandwiches, you won't like these much...but if you do.....)

Tuna Pita Pockets

  • 1 1/2 cups shredded romaine lettuce
  • 3/4 cup diced tomatoes
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 cans tuna, drained
  • 1/2 cup low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly. In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine. Scoop 3/4 cup of the tuna salad into each pita pocket and serve immediately. (otherwise it gets soggy)

The other recipe we tried was Couscous.....I didn't ever really know what they were until a friend served them for supper. After trying this recipe, I know that I would like to have them in my cupboard regularly now!

Curried Vegetable Couscous

  • 4-inch celery stalk, chopped
  • 4-inch carrot, chopped
  • 1/2 yellow onion, chopped (I used red onion)
  • 1/2 red bell pepper (capsicam), chopped (I used green pepper)
  • 1/3 inch piece fresh ginger, thinly sliced (I had powdered ginger on hand....)
  • 1 clove garlic
  • 1 Tablespoon olive oil (I used regular vegetable oil)
  • 1 teaspoon curry powder
  • 1 Cup whole-wheat couscous (get a coupon for them here/can find in Walmart)
  • 2 cups vegetable stock or broth
  • 1/2 teaspoon salt
  • 2 Tablespoons chopped fresh cilantro

In a blender (or by hand), finely chop all vegetables. In a large nonstick pan, heat the oil over medium heat. Add vegetables and saute until they begin to soften, about 3 minutes. Add the curry powder and saute until fragrant, about 1 minute longer. Add the couscous and stock and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 5 minutes, remove from the heat. Uncover and "fluff" the couscous with a fork. Add the salt and cilantro and toss to mix. Transfer to a serving bowl and serve immediately.

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