Spicy Cream of Pumpkin Soup with Wendy's Sage and Thyme

One day last week, Dave didn't feel good.  Couldn't put a point on it, but sort of fell out of his office chair and into a half-hour nap in the bed.  Got up, felt better, but still not right.  Took the computer to the family room and said,

Do we have any canned soup?

You have to remember to whom he was speaking.  Of course I keep a can of tomato soup for emergencies.  I'm an American woman who raised her kids on grilled cheese and tomato soup every Saturday, right?

Herb-Butter Tuna

 

Herb Butter Tuna

If you need your main course in six minutes, this is your dinner.  Of course, if you want it done that fast, you'll need to buy the herb butter that tops this tuna.  Unless you are incredibly fast... and you might be.  In that case, make your own herb butter while the tuna cooks. 

If you like well-done tuna (tastes like pork tenderloin), you're going to need a little more time.  But not much.  You'd have time to, say, make a quick salad or phone call.  Nope, I'm wrong:   Skip the phone call while cooking--bad idea.  Let's just let the appliances in the kitchen be plugged in.

Add a couple of sides for a bigger meal--here with potatoes and squash.

The great thing about Herb-Butter Tuna is that you make a double dose and have enough for an entree salad the next day (or tacos, a sandwich, or wrap) or simply sweet, cold tuna chopped up for not so regular old tuna salad.

Sides?  I made two sides as it was a Friday night dinner I shared.  One was a saute of  thinly-sliced potatoes, carrots, onions, garlic and a bit of thyme--rather fall-like.  The other was some sliced snake squash (from my neighbor) that I sliced, cooked, and topped with chopped fresh, sweet red pepper and Italian parsley.

Sliced Snake Squash

Here's what this looks like whole... one of my favorite pics this summer.  Thanks, Wendy!

 At this time of year, a side of sliced tomatoes is probably plenty.  Still too warm for tuna and red wine (I typically like Pinot Noir with tuna)--try a no-Oak Chardonnay or an Oregon Pinot Gris or Pinot Blanc.  Here's how:

Herb-Butter Tuna

3T herb butter (instructions below or purchase pre-made)
2 tuna albacore steaks, about 6 oz each
olive oil
salt and pepper

 Pat tuna dry with paper towels and salt and pepper thoroughly. 

Heat a grill or grill pan (or skillet) over medium-high heat, brush with olive oil,  and add both tuna steaks.  Do not move the tuna around.  Let it sit to brown.  After 2 minutes (for rare) and 3 minutes (for medium rare), turn tuna over and repeat on the second side.  During last minute, top each piece of fish with half of the herb butter.  Cover with a pot lid, if needed, to melt butter, being careful to not overcook the tuna.  Let tuna sit one minute and serve hot.

Herb Butter

 *Herb Butter:  In a small bowl, mix well together (I use a wooden spoon)1 stick salted butter, 1-2 T each your choice of herbs (I like dill and parsley), 1T minced green onions, and a good pinch each of salt and pepper.  A bit of grated garlic is also a nice touch.  You can freeze this in tablespoons and take out just a bit to top vegetables, chicken, fish, or bread. 

South Beach Diet Note:  Do not choose the side with potatoes; stick with the squash.

Have fun cooking and take care of yourself,
Alyce  

Herb-Spinach Egg White Omelet

 

Egg white omelets are not for everyone.  Some people just don't get the yolk.  (Very bad; I know.)  They need yellow.  Even orange.  Others make the trip over to white easily, "This isn't bad!"  "Hey this is good!"  depending on what's in the omelet.  If you're in a spot where you seriously have to watch either calories or cholesterol, egg whites are your fine, fine friend.  But they're also a luscious, filling meal for just anyone who's going to dinner that night or who wants an extra piece of pizza the next day.

On Weight Watchers, 3 egg whites are 1 point.  (And yes, they do have some protein.)  No complaint at all.  PAM the pan and skip the oil point, too.  A few chopped herbs...a little spinach...a dose of salsa.  Et voila!  Excellent use of leftover fresh herbs, which are (if you buy them) so expensive you feel like a wastrel if you don't use them all to make something.

About buying egg whites:  you can break and separate eggs yourself, using the whites and cooking up the yolks for the dog or  you can buy egg whites in the dairy case near the eggs.  They come in small pint or quart cartons.

A little giftie from my next-door neighbor:  basil, dill, flowering thyme.

Herb-Spinach Egg white Omelet with Salsa and Fresh Tomatoes

3 egg whites beaten with a healthy pinch of salt and pepper (white pepper, if you have it)
PAM or 1T olive oil
2 tablespoons chopped fresh herbs, your choice (parsley, basil, thyme, tarragon--even sage), plus
    a bit extra for garnish*
1 cup fresh spinach
1/4 cup salsa (I like Frontera Grill's if you don't make your own.) or 1T grated Parmesan cheese
1 small-medium tomato, sliced

1. Slice tomatoes; place on serving plate.  Add a few fresh herbs for garnish if you have extra.
2. Heat pan over medium-high heat for a minute or so.  Add PAM or oil.
3. Add spinach and herbs to hot, oiled pan, sprinkle with a bit of salt and pepper, and let cook 1 minute until a bit wilted.
4. Add beaten egg whites to pan and let the white set  20 seconds or so.  Lift omelet at one edge with rubber spatula and tip pan to allow uncooked white into pan.  Repeat quickly until omelet is cooked, making a few small holes in the whites and vegetables (the omelet will reseal) if necessary to make sure eggs in the middle are cooked as well.  
5. Turn off heat.  To plate, tip pan toward the plate, using the rubber spatula to slide the omelet out.  You may fold the omelet as you go or after it's on the plate.  It will eat however you do it and you'll become a better omelet maker as time goes on.
6. Garnish with salsa or Parmesan and a quick dust of black pepper. (Or more white pepper is fine.)
7. Enjoy hot, cold, or at room temperature.
8. *If you have no fresh herbs, add a 1/4 tsp of your favorite dried herb to the spinach.  You could even try a bit of garlic, shallot, or green onion if you'd rather.

 

If you like, you can watch a British chef do it a bit differently, but basically the same. Skip the commercial first!

Have fun cooking and taking care of yourself,
Alyce