Category Archives: Seafood

ASIAN BUTTERNUT SQUASH AND CARROT SLAW

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My Thanksgiving is going to be different this year.  My friend and I are hosting our 8th Thanksgiving Day Luncheon for our little community’s senior citizens (with half-hearted participation from our sons’ Boy Scout Troop) for the last time.  We’ve enjoyed it, but it’s time to pass the torch — hopefully someone will accept it and carry on this fine tradition.  Here’s a few photos from a prior luncheon:

My little family is scattered this year — there will just be three of us for dinner later in the day, and that’s OK.  I think we’re looking forward to a relaxed holiday meal, for once.  Although I’m not getting out my collection of turkeys and Thanksgiving decorations, I did make a turkey wreath for my front door:

I know your inboxes are overflowing with Thanksgiving recipes, so forgive me for adding yet  another nontraditional recipe to the noise.  But I love this recipe.  Its seasonal colors will add vibrancy to your Thanksgiving table, and it is deliciously different.  It would also be excellent to bring a some excitement to leftover turkey sandwiches.

 

Gorgeous, right?  Happy Thanksgiving!

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ASIAN BUTTERNUT SQUASH AND CARROT SLAW
Author: 
 
Ingredients
  • For dressing:
  • 1 cup water
  • ¼ cup champagne vinegar
  • 3 tablespoons light brown sugar
  • ¼ cup Asian fish sauce
  • 1 small garlic clove, minced
  • 3 tablespoons freshly squeezed lime juice
  • ¼ teaspoon crushed red pepper

  • For slaw:
  • 4 cups julienned butternut squash
  • 2 cups julienned carrot
  • 1 small red jalapeno, very thinly sliced into rings
  • ¼ cup coarsely chopped cilantro, plus additional sprigs for garnish
  • ½ cup coarsely chopped glazed pecans, plus additional for garnish
Instructions
  1. To prepare dressing, place water, vinegar, brown sugar, and fish sauce in a small saucepan and heat over medium heat, stirring until sugar is dissolved. Remove from heat and stir in garlic, lime juice, and crushed red pepper. Set aside to cool until ready to use.
  2. Place squash, carrot, jalapeno, cilantro, and pecans in medium bowl and toss to combine . Just before serving, pour ½ cup dressing over slaw, and toss until combined. (Reserve additional dressing in covered container in refrigerator for another use.). Mound slaw on serving dish and garnish as desired with cilantro sprigs and whole pecans.

Knock knock

Who’s there?

Norma Lee

Norma Lee who?

Norma Lee I don’t eat this much!

 

 

 

 

 

 

MEDITERRANEAN TUNA AND GARBANZO BEAN SALAD

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Here we go again.  4 days ago, Hurricane/Tropical Storm Beryl was predicted to make landfall in South Texas, “far from Houston,” and it was likely that wind and surge impacts would be south of the Houston area.  2 days ago it was predicted that Beryl’s impact on Houston’s weather “could now be a little more significant than anticipated.”  Yesterday Houston was in the dreaded “cone of uncertainty.”  Today, Houston is in “holy crap” mode.

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I’m not going to let Hurricane Beryl disrupt salad month.  I pulled out my handy “The Houston Emergency Preparedness Cookbook” to find a hurricane-worthy salad recipe:

Looky here on page 55 — Mediterranean Tuna and Garbanzo Bean Salad, by Nancy Elliott, Winner of Judges’ Gold Star Award.

Yep — not only did I get a Gold Star Award, I also won a $25 Target gift card.  It was a proud day.  But seriously — this is an easy recipe to throw together, with or without power, and it’s quite tasty.  I reprinted the recipe exactly as it appears in the cookbook, the only change being that I used fresh parsley because I have it in my garden.  May the odds (of not losing power) be forever in your favor, but just in case, you might want to consider keeping a few cans of tuna and garbanzos on hand.

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MEDITERRANEAN TUNA AND GARBANZO BEAN SALAD
Author: 
 
Ingredients
  • 2 5-ounce cans albacore tuna, drained
  • 2 15-ounce cans garbanzo beans, drained
  • ½ cup jarred roasted red bell pepper, diced
  • 2 tablespoons capers
  • 4 teaspoons dried minced onions
  • 2 tablespoons dried parsley flakes
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper, to taste
Instructions
  1. Place all ingredients in a large bowl and stir to combine. Allow to sit at room temperature for about 30 minutes, to allow onions and parsley to soften and flavors to blend. Serve at room temperature.

 

I hope you won’t be blown away by this salad