A Cheesy Affair

I. Love. Cheese. Especially if it is of the firm, white, aged variety. enter Parmesan and Asiago stage left.

Todays dinner comes from the pages of "A Consuming Passion," a lovely food blog I raided the other day (find it at http://www.aconsumingpassion.com/). Instead of salmon, I had some rainbow trout that I got on sale, and this fish made the cut! The the original recipe called for two fillets of salmon, 1/4 cup of fine grated Parmesan, salt and pepper, and basil pesto, and I didn't mess with it beyond shirnkage (and the fish ;) ) and it was delish!

you can either use skin-on or skinned fillets, although I would watch the fillet carefully if you go skinless, as you could overcook it after the fish is turned.

Anyway, the fish took less than a minute to prep; season the fish with salt and pepper, then pat the cheese on one side firmly so it is coated.

you then saute the fish in a bit of veg or olive oil in a non-stick pan. Heat the oil on high in a non-stick or well seasoned iron skillet, then place the fillets cheese-side down and reduce the temp to medium. Cook for about four minutes, or until most of the flesh you can see from the side is opaque. Flip the fillet over and cook the rest of the way, about 3-4 mins, depending on the thickness.

You can either leave it alone after that, or drizzle it with some basil pesto.

I would stay away from pre-shredded cheese in a can, as it can be way too salty, although if that's what you got... I might also cut the salt seasoning on the fish as the pesto I had seemed to do the job admirably.

I paired this dish with 1/4 cup of brown rice cooked in chicken broth and a basic Caesar salad with Parmesan.


I can't wait to try it with salmon!

More than Tuna Salad Sandwiches

I want to apologize in advance for this and the previous posts' lack of pictures! The idea to start the blog came after I had finished dinner last night. when I make these again, I'll add pictures for you!

Anyway, on to the next recipe.

I have had a small can of tuna in my cupboard for months, and as much as I love tuna, it has yet to feature in a summertime meal. Instead I usually make tuna salad melts to go with fall or winter soups, and otherwise ignore the fish all together.

This recipe for Rigatoni alla Calabria from "Healthy Cooking For Two" saved me from eying the best before date before turfing out unused food. Even better, it took all of fifteen minutes to prep and cook!

The single serving calls for 3 1/2 ounces, or just over 1/3 cup of tuna fluffed, so the regular sized cans of tuna will be too much. you can find 85 gram cans in your local grocery, next to the ones with flavors, (think lemon pepper).

It is also great for rescuing that last little bit of green veg in the bottom of your crisper drawer from the bin. I followed the directions and used broccoli, but cauliflower, beans or peas would make a great sub!

I also found that this recipe came out a bit dry for my taste, as there was no sauce, so i drizzled a bit of Italian salad dressing over the top.

Rigatoni alla Calabria for One

Ingredients
1 cup Rigatoni, cooked without salt (follow package directions)
1 1/2 tsp olive oil
2/3 cup broccoli florets
1 clove garlic, crushed (or about 1/2 tsp minced)
1 medium tomato, diced
1 85 g tin water-packed canned solid tuna

pepper to taste
2 tablespoons Parmesan cheese if desired


Directions
cook the pasta according to package directions, without salt

While the pasta cooks, heat the olive oil in a medium non-stick or iron skillet over medium-high heat. Add the broccoli and cook for about three minutes, until bright green but still firm. Add the garlic and cook until just fragrant, then add the tomatoes.

Drain the tuna, fluff it with a fork, and add to the skillet, then reduce the heat to low. Cover (tinfoil works if your pan has no lid) and cook slowly for about 5 minutes.

when the pasta is done, drain and put into your dish of choice, and top with the tuna mixture. sprinkle with Parmesan and pepper. If you find the dish too dry, try drizzling with a little olive oil or Italian salad dressing.