Cannellini Bean and Tuna Salad

For me, keeping fit has a lot to do with moderation and balance in the food department. After a lunch menu of pasta with white sauce, chicken, spinach, artichokes and provolone, it was time for a lighter dinner. Easy, fast and tasty was in order—a cannellini bean and tuna salad sounded just right. Here’s how it went:

1 can cannellini beans , drained and rinsed
2 (5-oz.) cans tuna in water, drained
1 small can sliced black olives, drained
Diced green pepper (any amount)
Diced pimento or roasted red peppers (ditto)
Drizzle of olive oil (a little or a lot)
Juice of half a lemon (more or less)
Kosher salt and pepper
Italian seasoning (or your favorite fresh, chopped herbs)
Fresh grated Parmesan cheese to finish things off

Toss all ingredients in a large bowl.

There’s no set rule here; make it however you like it, or add any extra, favorite ingredients. With a cup of home-made tomato soup, this is a fitting, balanced way to finish off the day’s meals.

Now…what about tomorrow…? Maybe I'll try this salad for lunch--stuffed inside a whole wheat pita pocket with some romaine. Yes!

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Sometimes nothing can satisfy the palate like a crispy, flavorful salad. Not the boring, run-of-the-mill lettuce, tomato, carrot, cucumber version, but something extra-special.

My Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette elevates salad to a whole new, mouth-watering level. Sweet, herb-roasted shrimp bursts with flavor, perfectly complementing tangy crumbles of velvety blue cheese. Light, refreshing orange vinaigrette perfectly finishes off this deliciously divine salad.

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Shrimp
10 oz. raw, peeled, deveined shrimp
1 tablespoon olive oil
½ teaspoon chopped thyme leaves
½ teaspoon chopped, flat-leaf parsley
¼ teaspoon Kosher salt
1/8 teaspoon pepper

Orange-Thyme Vinaigrette
1 ½ tablespoons white wine vinegar
1 ½ tablespoons orange juice
½ tablespoon orange zest (less if you prefer)
½ tablespoon sugar
¼ teaspoon chopped, fresh thyme
¼ teaspoon Kosher salt
1/8 teaspoon pepper
1/4 cup oil

Salad Ingredients
Romaine lettuce, torn
Red onion slices
Blue cheese crumbles
Cherry tomatoes (halved)
Toasted walnuts
Cooked, crumbled bacon

Preheat oven to 400 degrees.

Place shrimp in bowl, and toss with olive oil, thyme, parsley, salt and pepper. Transfer to sheet pan in one single layer. Roast for 6-8 minutes or until shrimp is pink, firm and fully cooked.

Meanwhile, prepare vinaigrette by whisking first 7 ingredients together in a small bowl. Slowly drizzle olive oil in a steady stream while continuing to whisk.

Arrange salad ingredients on individual plates, using amounts you prefer. Top with shrimp, and drizzle with vinaigrette.

This shrimp amount should allow for 2-3 dinner salads. depending on how many shrimp you prefer.

Seared Pork Chops with Citrus-Garlic Reduction

Tender, juicy and succulent, my seared pork chops are highlighted by an easy citrus-garlic reduction and topped off with fresh parsley and thyme. Serve with creamy mashed potatoes and green beans for a satisfying, good-enough-for company dinner.

Seared Pork Chops with Easy Citrus-Garlic Reduction

Olive oil
4 (1-inch) boneless pork chops, seasoned with salt and pepper
1 clove minced or pressed garlic
2 ounces white wine
1 cup chicken stock
½ lemon, juiced (or to taste)
2 tablespoons butter
Flour, salt and pepper
Fresh chopped parsley and thyme

Preheat oven to 350 degrees.

Season pork chops with salt and pepper. Brown in skillet over medium heat in olive oil for 3 minutes on each side.

After browning, transfer to oven, and cook for 7-10 minutes, depending upon thickness of chops.

When pork chops are done, transfer to platter. Place hot skillet on stove-top over medium-high heat. Add garlic, and sauté for one minute or until fragrant, being careful not to burn. Add white wine, chicken stock, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in flour, add to skillet, and stir until melted. Remove from heat; add salt and pepper to taste.

Pour reduction over pork chops, and sprinkle with fresh parsley and thyme.

Diced tomatoes, check! Pasta, check! Stock up on Staples

Keeping staples on hand is the golden rule for any successful cook. Being stocked and prepared makes menu planning and preparation easier, plus it cuts down on trips to the grocery store (shopping less saves time AND money). Here are some go-to ingredients I’m never without:

Diced tomatoes
Jarred/bottled sauces (spaghetti, marinara, taco, chili, etc.)
Canned beans (all kinds)
Pasta (spaghetti, macaroni, penne, bowtie, etc.)
Rice (white, brown, long grain and wild, Arborio)
Cream soups
Broth, broth and more broth (all flavors for soup, chili, stew, etc.)
Dried pinto beans
Packet seasoning mixes (taco, ranch dressing, etc.)
Spices/dried herbs (chili powder, garlic powder/salt, oregano, thyme, etc.)
Bread crumbs (seasoned and plain)
Cake/brownie mixes

Consider recipes you prepare again and again, and make sure those ingredients are at the top of your staples list. Keep a running grocery list in your kitchen and jot down ingredients the moment you are low or run out—never rely on your memory.

Don’t get caught unprepared when you’re inspired to make that special dish or simply craving your favorite meal.

Base Hit!

Make your vegetables more robust and flavorful by adding base to your cooking water. Ham, beef, and fish bases are just a few of many concentrated stocks that will give your dishes a richer, more exciting flavor. In addition to vegetables, bases are great for seasoning soups, broths, beans, gravies and countless other dishes.

Note: Bases are found in the grocery soup section in jarred containers.

The Perfect Sauce

My favorite, go-to, all-purpose sauce is a mustard horseradish recipe from the Barefoot Contessa—I always keep a container in my refrigerator. It’s delicious with beef, pork and fish and also makes the perfect sandwich spread. Serve this sauce at a party with sliced tenderloin on Sister Schubert’s dinner yeast rolls, and your guests will be impressed.

Tip: For a lighter version, use low-fat mayo, or combine with whole mayo. I don't recommend fat-free.

Recreating a Restaurant Favorite

One of my favorite hometown eateries is a Lebanese restaurant that serves authentic dishes. Tuesday’s Special is Maklubi—a simple, flavorful rice casserole with beef, chicken, almonds, pine nuts, and cinnamon--signature Middle Eastern ingredients. Hummus, fava beans, tabouli, Greek salad, and warm pita triangles complete the Tuesday special.

I became so obsessed with Maklubi, I had to find out how to make this unique dish. I researched online and found a recipe I thought was similar to my local restaurant's. After some adapting, I created my own version of a local favorite.

Susan’s "Mock"lubi

Bring 2 cups water, 1 tablespoon butter, 1 teaspoon salt, and 1 clove pressed or minced garlic to a boil. Add 1 cup rice, and cook according to rice package directions.

When rice is done, add more butter if desired. Then, add 1 cup cooked shredded chicken, 1 cup cooked ground beef, ¼ teaspoon pepper, ¼ teaspoon cinnamon, ¼ cup almonds, and ¼ cup pine nuts. Fluff with fork.

Serve with some (or all) of Tuesday's Special sides listed above.

With a little research and experimentation, it’s easy to recreate your favorite restaurant dishes. While dining out, pay close attention to flavors and aromas—jot notes if necessary to help you later as you develop and perfect your recipe.

Get creative, and experience your favorite local cuisine without leaving the house!