Gourmet Tuna Salad

1 can tuna, drained

juice of 1/2 lemon

zest of one lemon

1 T. dried dillweed

1/4 c. fresh parsley, minced

1 stalk celery, diced

1/3 c. mayonnaise

Combine in a small bowl.  This can also be used for tuna sandwiches and tuna melts. If using for tuna melts, spread bread or bun halves with butter or margarine.   Add tuna salad mixture to each piece to cover.  Sprinkle with shredded cheese of your choice.  Broil for 3 minutes.

Meatless Monday: Vegetarian Taco Salad

This recipe serves one.  The ingredients can easily be doubled or tripled.  It’s very versatile too.

Handful of taco chips, placed on a plate.  Break up the taco chips if necessary.

Sufficient quantity of lentils or black beans to cover taco chips (if using canned lentils or beans, drain and rinse well)

Handful of lettuce or spinach, cut up

1 tomato, diced

1/2 pepper, diced

some green onions, chopped

shredded cheese to taste

1/2 sliced avocado

salsa, sour cream

Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix.  To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.

Nourishing Ham and Lentil Soup

Nourishing Ham and Lentil Soup

You can relax while this is cooking. The preparation time is minimal.

8 cups stock (I used ham stock I’d previously cooked with a ham bone)

1/4 c. pot barley

1/4 c. dried red lentils

1/2 c. dried green lentils

1/2 c. brown rice

1 T. Italian seasoning

2 Bay leaves

1 onion, chopped

2 celery stalks, diced

3 carrots

1/4 c. small pasta such as Orzo

1 1 /2 c. cooked ham, chopped

salt and pepper

Heat stock to boiling.  Meanwhile, rinse barley, lentils and rice.  Add to the hot stock along with the Italian seasoning and bay leaves.  Cook for 30 minutes on simmer.  Add onion, carrots, celery and pasta.  Cook for about 20 minutes more until vegetables are tender. Add ham and cook a few minutes more, just long enough to heat the ham.  Serves 8.



Vegetarian “Sloppy Joes”

This was last night’s supper.

Vegetarian Sloppy Joe

1 c. green lentils

water to cover

1 28 oz can diced tomatoes

1 c. frozen corn

1 small onion, chopped

1 – 2 T.  Club House Tex-Mex Seasoning

1 tsp. cumin

1 tsp Italian herb mix

Rinse lentils and place in medium sized pot.  Cover with water.  Cook over medium heat until tender, about 30 minutes.  Drain off any water left.  Return lentils to pot.  Add balance of ingredients, mix well, lower heat and cook on low for an additional 10 minutes.  Serve over toasted buns for a vegetarian sloppy joe. Makes lots.