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Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Waffled Tuna Cakes

Waffled Tuna Cakes

Waffled Tuna Cakes

 

2 Cans Tuna

1 Egg

1 tsp. Minced Garlic

3 T. Mayonnaise

1 T. Lemon Juice

1/4 C. Crushed Pork Rinds

1/2 tsp. Onion Powder

2 T. Melted Butter

Salt and Pepper (to taste)

 

Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divide the tuna mixture into 6. Place a ball of the tuna mixture onto the center of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

 

Dill Pickle Dip

 

2 Small Dill Pickles

2 T. Mayonnaise

1 T. Lemon Juice

1 T. Fresh Dill

Salt to taste

 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

3 tablespoons olive oil, divided

1 tablespoons distilled white vinegar

1/4 (.4 oz) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-ounce) cans chunk chicken, drained

2 garlic cloves, chopped

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 cup low-salt chicken broth

1 cup spinach (canned, fresh, or dehydrated)

1/2 cup chopped fresh basil or 1 tablespoon dried basil

salt

pepper

 

In a small bowl, make a sauce for the pasta by whisking together 1 tablespoon of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 tablespoons olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. n same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper.  Spoon the warm sauce over the chicken and pasta and serve.

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Italian tuna in olive oil, lightly drained

1 small shallot, finely chopped

1 large sprig rosemary, leaves stripped and finely chopped

Black pepper

4 slices provolone cheese, deli sliced

16 rounds sliced sesame baguette

2 T. butter

 

Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

2 (5 ounce) cans Genova Yellowfin Tuna

1 egg

1 T. coconut flour (or ¼ C. Panko breadcrumbs)

¼ C. freshly chopped cilantro

½ T. freshly grated ginger

2 cloves garlic, minced

¼ tsp. turmeric

½ tsp. cayenne pepper

Salt

Freshly ground black pepper

1 tsp. coconut oil

1 avocado, sliced (for topping)

4 whole wheat or gluten-free hamburger buns (optional)

For the slaw

 

½ C. shredded carrots

½ C. shredded cabbage

¼ C. chopped cilantro

1 T. apple cider vinegar

1 tsp. coconut sugar

1 tsp. toasted sesame oil

Salt

Freshly ground pepper

A few dashes of hot sauce, if you like it spicy

 

Make your slaw. In a small bowl combine carrots, cabbage, cilantro, apple cider vinegar, coconut sugar, sesame oil, salt, pepper and hot sauce. Set aside to marinate for a few minutes. In a medium bowl mix together tuna, egg, coconut flour, cilantro, ginger, garlic, turmeric, salt and pepper until well combined. Break up the tuna with a fork and mix together until well combined. Use your hand to form four even patties. If they don’t seem like they are sticking together well, place in the fridge for 5-10 minutes. Add coconut oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook for about 2-4 minutes, until golden brown, then carefully flip patty and cook for another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps. Add avocado slices and cilantro cabbage mixture. Serve with extra hot sauce, aioli or mayo if you’d like.

Crab Cakes Waffled

Crab Cakes Waffled

 

 

 

 

 

 

 

Crab Cakes Waffled

1 170g tin crab meat, drained (squeeze the water out by pushing the lid down and pouring off the liquid)
1 tbs coconut flour
2 tbs almond flour/meal
1/2 tsp. onion flakes
1/2 tsp. garlic flakes
1/4 tsp. massel vegetable stock
Salt and pepper to taste
1/2 tsp. dried parsley or a tbs fresh parsley
1 fresh range organic egg

Add all ingredients to a bowl and mix thoroughly. Cook in a pre-heated waffle maker until cooked through. NOTE: You can also shape into patties and cook in a fry pan or bake in the oven.

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

10 jumbo pasta shells cooked to al dente according to the instructions on the package

For the filling:

5 ounce Yellowfin Tuna in Olive Oil  (no need to drain)

6 ounces frozen chopped spinach, thawed and excess liquid squeezed out and drained

1/2 C. whole milk ricotta cheese

1/2 C. grated parmesan cheese

2 cloves of garlic, finely minced

Salt and pepper, to taste

2 T. unsalted butter

2 T. all-purpose flour

3/4 C. whole milk

1/4 tsp. ground nutmeg

Salt, to taste

For the topping

1 T. unsalted butter, melted

1/2 C. panko breadcrumbs

1/4 C. grated parmesan cheese

 

Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together the ingredients for the filling then set aside. In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat. Add about 2-3 T. of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer. Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish. Pour the rest of the béchamel sauce on top of the shells. In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells. Bake for 20-25 minutes until pasta is cooked through and the topping is browned.

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

8oz. Linguini, cooked, drained and kept warm

2  6 1/2 oz. Can Minced Clams, drained, reserve juice for 1 can.

Light Cream

1/2 C. Onion, chopped

2 Cloves Garlic, minced

2 tsp. Butter

1/2 C. Flour

1/2 tsp. Oregano

1/4 tsp. each: Salt, Pepper

1/4 C. each: Parsley, White Wine, Parmesan Cheese

 

In medium saucepan, cook onion and garlic in butter until tender.  Stir in flour and spices.  Add cream to reserved juices to make 2 C.  Add this to saucepan all at once, and cook, stirring, until thick and bubbly.  Cook 1 minute and then stir in clams, parsley, and wine.  Heat through and serve over pasta.

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

All purpose flour for dusting

1 prepared pie dough

½ tsp. rosemary, finely chopped

Salt and freshly ground black pepper to taste

1 T. extra virgin olive oil

1 large leek, white and pale green part only, thinly sliced

1 large carrot, peeled, quartered and thinly sliced

8 ounces button mushrooms, sliced

4 T. heavy cream

3 (5 ounce) cans Albacore Tuna in Olive Oil, drained

 

Preheat oven to 375 degrees F. Spray an 8-inch baking dish with non-stick cooking spray. Dust a clean work surface lightly with flour. Place pie dough on work surface; sprinkle with rosemary, salt and pepper. Lightly dust top of dough with a bit of flour and press rosemary into surface of dough with rolling pin. Set aside. Place oil in a large skillet over medium high heat. Add leek, carrot and mushrooms and cook, stirring frequently, until leeks have softened, about 4 minutes. Stir in cream and let cook for 1 minute. Stir in tuna and remove from heat. Season with salt and pepper. Spoon into prepared baking dish. Place crust on top, trimming so an inch of excess dough extends beyond dish; roll and pinch excess dough to make a nice looking edge. Bake until crust is golden, and filling is heated through, about 18 minutes.

Sweet, Spicy and Sticky Spam

Sweet, Spicy and Sticky Spam

Sweet Spicy and Sticky Spam

 

1/4 cup soy sauce

2 tsp. minced jarred garlic

2 tsp. ground ginger

1 tsp. red hot. hot sauce. (or whatever you prefer)

2 T. honey

12 oz. can of spam (25% less sodium) or your pick

1 pinch salt

1 pinch black pepper

oil

 

Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside.  Cut spam into small cubes, then add to an oiled pan over medium-high heat.  Fry up spam till browned as much as possible on both sides. Add salt and pepper.  Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn.  Turn them to coat well.  Once spam is covered in the sticky glaze, its ready to serve.

Curried Chicken & Mango Rice

Curried Chicken & Mango Rice

1 C. Rehydrated Mango, diced (This will likely have to sit a few hours, so start this first!) You CAN use the mango still dried, and it will soften a little bit while it cooks, but will still be pretty chewy. If you do this, add an extra ½ C. liquid with your rice in the skillet.

1 tsp. Curry Powder
½ tsp. Salt
¼ tsp. Black Pepper
2-3 C. Canned Chicken
1 C. Chicken Broth (or 1 C. Water + 1 Bouillon Cube)
½ C. Water
½ C. White Wine (or use additional water / broth)
1 C. Long Grain White Rice
1 tsp. Brown Sugar (make your own brown sugar with white sugar and molasses)
1 tsp. dried Parsley (Use 2 tsp. fresh, if you happen to have some in your garden plot)

Combine curry powder, ¼ tsp. salt and pepper and rub gently into the chicken gently to coat it well. In large skillet, combine chicken broth, water and wine with rice. Stir in brown sugar, parsley and ¼ tsp. salt. Stir in mango. Scatter your chicken over the top of the rice. Bring to a boil, then cover and reduce heat to low and simmer for 20-25 minutes. Remove from heat. If liquid is not all absorbed let stand, covered, an additional 5 minutes for remaining juices to be taken up by the rice.

Island-Style Fried Rice

Island-Style Fried Rice

1 ½ C. Jasmine Rice
3 C. Water
1 12oz. Can Spam, cubed
3 Eggs, Beaten (If you have a shelf stable egg substitute that scrambles up OK, you can use that)
2 tsp. Oil
1 8oz. Can Pineapple Bits (small chunks, or large chucks, but give em a quick dice)
3 tsp. Oyster Sauce
½ tsp. Garlic Powder

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 tsp. oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 T. oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, and serve. If you have fresh cilantro or scallions from the garden, they are quite nice in this. Just add at the end, toss and serve.

Linguine with Sardines, Fennel & Tomato

Linguine with Sardines, Fennel & Tomato

The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind.

Kosher or sea salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 tsp. red chile flakes, or more to taste
1 C. canned peeled tomatoes with their juice, gently crushed
2 oz. white (dry) vermouth
1 medium lemon, juice and zest
1/3 C. toasted bread crumbs
3/4 pound dry linguine

Bring a very large pot of heavily salted water to a boil. Open the sardine tin and drain a T. or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a T.). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a T. or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You’ll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you’ve added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

Spam Scones

Spam Scones

2 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
2 T. butter or margarine
Scant 1/3 C. SPAM, cut into 1/8” deice
About 2/3 C. Milk, plus extra for glazing

Lightly grease a baking sheet or line it with baking parchment. Sift together the flour and baking powder and salt in a bowl (I added cayenne pepper here as well). Rub in the butter or margarine, and add the SPAM (I also added grated cheese here too). Add enough milk to make a soft rolling consistency. Roll out the dough on a lightly floured board to 1.5 cm thick. Cut it into small rounds and brush the tops with the milk. Sprinkle some grated cheese on top. Place the rounds on the baking sheet and bake in a preheated oven, 425 degrees F, for 12 – 15 minutes until the scones feel firm when pressed at the sides. Serve the scones hot with butter. Alternatively, leave them to cool, then split and spread with a little butter, slices of SPAM, and tomato and cucumber.

SPAM and Green Pea Risotto

SPAM and Green Pea Risotto

4 T. Extra Virgin Olive Oil, divided
1 12 oz. Can SPAM, diced into ½ inch squares
3 Cloves Garlic, minced
2 C. Mahatma Short Grained Valencia Rice
8 C. Chicken Stock, warmed
½ tsp. Salt
½ tsp. Fresh Cracked Pepper
1 ½ C. Frozen Green Peas
Parmesan Cheese, grated

Add two T. olive oil into a skillet over medium high heat. Add SPAM, cook for a minute or two, until browned, stir well, and cook for another few minutes; remove from pan. Next, add the remaining oil followed by the garlic; sauté 1 minute. Mix in the rice, and using a wooden spoon, mix the rice and coat the grains in oil, 2 minutes. Begin adding 1 C. stock at a time, allowing the mixture to simmer until more broth is needed; keep stirring. Continue in this manner until the rice is al dente and creamy, approximately 25 – 30 minutes. Note: Not all of the broth may be used. When the mixture is creamy and the rice is cooked, fold in the peas and cooked Spam until heated through. Remove from heat, garnish with cheese, and serve.

SPAM & Cabbage Stir Fry

SPAM & Cabbage Stir Fry

1 can SPAM
1/2 onion chopped
1 potato boiled or microwaved cooked, peeled and cubed (optional)
1 medium chopped ripe red tomato (optional)
1 medium cabbage sliced then chopped
1 clove garlic crushed and minced fine
1/4 C Shoyu
fresh cracked black pepper to taste
1 bay leaf ripped in half
Canola Oil

Cut SPAM into strips or diced. Slice half a round onion and chop and one medium cabbage thinly.  Chop one clove of garlic. Heat canola oil in frying pan or wok. Add SPAM & all other ingredients. Cook until cabbage is wilted. Serve over rice.

Sweet & Sour Spam Stirfry

Sweet & Sour Spam Stirfry

2 T. cooking oil
1 large carrot, sliced diagonally
6 green onions, chopped
1 garlic clove, minced
1 small cucumber, cut in chunks
2⁄3 C. water
1 T. cornstarch
3 T. sugar
3 T. catsup
3 T. vinegar
1 tsp. ginger
1 tsp. soy sauce
1 (12 oz.) can Spam, diced into 1/2-inch cubes
1 (8 oz.) can bamboo shoots, drained

In wok or large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Add remaining ingredients except SPAM and bamboo shoots. Continue cooking, stirring constantly, until sauce is thickened (5 to 6 minutes). Add SPAM and bamboo shoots. Cook over medium heat until heated through (4 to 5 minutes). Serve over rice.

Navy Bean & Spam Stew

Navy Bean & Spam Stew

2 T. butter
1 clove garlic
1 C. green bell pepper diced
1/2 C. chopped yellow onion
1/2 C. chopped celery
2 C. potatoes peeled and diced
12 oz. can Spam cubed
1 can navy beans flavored with slab bacon
16 oz. canned tomato sauce
1/2 tsp. dried basil leaves
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 C. water

In a large pot melt butter over low heat. Add cubed Spam and heat to low stirring a few minutes.
Add garlic, bell pepper, onion and celery then sauté until tender but do not brown. Add remaining ingredients then slowly bring to boil and cover then turn down heat. Simmer until potatoes are tender.

Spam Corn Pudding

Spam Corn Pudding

1 12 oz. can of Spam, cubed.
1/2 C. green bell peppers, chopped
1/4 C. chopped onion
2 tsp. butter
6 eggs
2 C. milk
1 T. flour
2 tsp. sugar
salt
pepper
2 pkg. (10oz.) frozen corn

Heat oven to 300. In Large skillet, sauté spam, pepper and onion in butter. In large bowl; beat eggs.  Stir in milk, flour, sugar and black pepper. Add spam mixture and corn. Pour into greased 12×8 inch baking dish. Bake 1 hour and ten minutes until or until set.

BBQ Spam

BBQ Spam

1 can Spam
cracked black pepper
2 T. flour
1 T. olive oil
2 T. butter
1/2 C. good quality bbq sauce
green onions, sliced

Slice spam into 1/2 inch slices. Dust with flour and black pepper. Heat oil and butter in skillet. Add spam and cook a minute on each side. Stir in bbq sauce and lower heat to a low simmer. Cover and cook for 3 to 5 minutes. Sprinkle with green onions and serve. Operation blessing served little potatoes with this and a slice of bread but I recommend hot buttered egg noodles and garlic toast!

Ways to Doctor a Can of Tuna

Ways to Doctor a Can of Tuna

tumblr_lz7pg8dRX81qdei8m1. Combine tuna with a drained can of cannellini bean; chopped onion, celery and fresh parsley; olive oil; and fresh lemon juice. Serve with crusty bread.
2. Flake the tuna with a little olive oil to make it moist. Serve it over salad greens with steamed green beans, hard-cooked egg, anchovies and an oil and vinegar dressing.
3. Make a fast tuna spread by pureeing the tuna with black olives, salt, pepper, and an oil and vinegar dressing.
4. Add chopped hard-cooked egg and fresh tarragon to tuna, using mayonnaise to bind it.
5. Fold in sweet or dill pickle relish into tuna, add a dab of mayonnaise, and serve it on sturdy white bread.
6. Add a squeeze of fresh lemon juice – my mother’s surefire trick for freshening up canned tuna.
7. Add a handful of any chopped fresh herb—basil or chervil, for example—and enough mayonnaise to make the tuna moist.


8. Turn leftover tuna salad into an easy tuna melt by spooning it onto slices of bread and topping it with shredded cheese. Broil until bubbling.
9. Put the tuna on slices of bread and top it with roasted red bell pepper strips. For a stupendous tuna melt, blanket everything with Monterrey Jack cheese before broiling
10. Add olives—any olives, such as stuffed green olives, chopped kalamata, or oil-cured French olives.
11. Mix in diced pickled jalapeno peppers and a dollop of mayonnaise. Sprinkle the tuna with a little cumin before serving.
12. Stir chunks of mango, mayonnaise, and a squeeze of fresh lemon or lime juice into the tuna.
13. Heat marinara sauce in a medium-size saucepan, stir in the tuna, then serve it on top of pasta with drained capers.
14. Add chopped water chestnuts or diced jicama to tuna for maximum crunch. Use mayonnaise to moisten it.
15. Blend drained tuna with a little softened cream cheese, fresh lemon juice, and chopped scallions for an easy sandwich spread
16. Make Tuna Croquettes. Mix 7oz. tuna with 2 diced scallions, 2 tsp. Dijon mustard, 1 tsp. lemon juice, 2 large eggs (beaten), ¼ C. panko bread crumbs and salt and pepper to taste. Divide into 8 portions on a sheet pan and rest 15 minutes. Coat each round with additional panko bread crumbs and cook in EVOO, 2-3 minutes per side, or until golden. Remove to wire rack set over paper towels; cool a few minutes and serve.
17. Heat in a pan with a little lemon pepper
18. Open a can of high-quality tuna and heat its oil in a skillet over medium heat. Mix in garlic, parsley, and lemon peel. Add tuna, gently breaking it up, and add a pinch of dried crushed red pepper. Toss the tuna with al dente spaghetti and enough pasta cooking liquid to moisten. Top with toasted breadcrumbs and herbs. No cheese necessary.
19. Add a can of tuna to cooked elbow macaroni, fresh grated carrot, chopped green onion, and mayonnaise. Add thawed frozen peas, if desired. Mix everything together and keep it in the fridge for all day and night snacking.
20. Take eight canned piquillo peppers and trim off the last quarter inch to even them out, reserving the trim and juices from the tin. In a sauté pan, sweat minced carrot and leek (about 2 T. each) in olive oil with salt until tender. Dice the piquillo trim and add to the warm carrot and leek mixture. Add reserved Piquillo juices. Add sliced scallion and pinch of dry marjoram or fresh thyme. Add 2 tsp. Sherry vinegar and fold in a can of good quality tuna with its packing oil. Bring to a simmer and pour mixture into a fine mesh colander fitted over a container to catch the vinaigrette. Stuff previously trimmed peppers with the tuna mixture and serve warm or chilled with reserved vinaigrette spooned over top.
21. Hard cook 6 eggs, cool and cut in half. Flip the yolks out into a small bowl. Add 1/4 C. mashed or flaked tuna, 1 tsp. Dijon mustard, 2 T. butter at room temperature, minced garlic ( 1/2 garlic clove pushed through a press and minced), 1 T. mayonnaise. Mix well. Season with fresh lemon juice and a few drops of red pepper sauce. Spoon back into the egg white halves, mounding the stuffing. Top each egg half with a caper.

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.

 

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

 

1 small red onion, diced

1 small garlic clove, minced

12 shiitake mushrooms, chopped

Half a 2-ounce (45 g) tin of sustainable anchovies, drained

One 5-ounce (140 g) tin of tuna in olive oil, drained

2 tsp. capers

5 black olives, halved

2 romano peppers, halved

2 tsp. panko (Japanese bread crumbs)

Zest of 1 lemon

¼ bunch of flat-leaf parsley, leaves only, finely chopped

Olive oil

Pepper

 

Preheat the oven to 350°F (180°C). Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes. Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish. Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.

 

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

 

One 6-ounce (160 g) tin of tuna in sunflower oil, drained

1 small red onion, diced

1 scallion, white and light green parts, finely chopped

1/4 bunch of flat-leaf parsley, leaves only, coarsely chopped

3 T. mayonnaise

Tabasco sauce

4 slices of bread, preferably rustic

1 1/2 T. (20 g) butter

4 slices of cheddar cheese

Salt and pepper, to taste

 

2 T. olive oil

1 garlic clove, minced

1 small red onion, diced

One 14-ounce (400g) can peeled plum tomatoes

1 1/2 T. tomato puree

1 T. dark brown sugar

1 T. red wine vinegar

Salt and pepper, to taste

 

Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside. To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sauté the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato puree, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool. Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up). Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted. Cut the tuna melt diagonally and serve with the ketchup.

Pasta Shells with Tuna, Lemon and Olives

Pasta Shells with Tuna, Lemon and Olives

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

 

1/3 cup olive oil

1/2 cup drained nonpareil capers, rinsed

1 lb. spaghetti

6 anchovy fillets, coarsely chopped

1 garlic clove, minced

1 T. finely grated lemon zest

1/2 cup finely chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

2 T. fresh lemon juice

1/2 tsp. crushed red pepper

 

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.

Shrimp Mull

Shrimp Mull

Shrimp Mull

 

2 slices bacon, fried

1 medium onion, diced

1 medium green bell pepper, diced

1 cup celery, diced

2 (4 1/2 ounce) cans small shrimp

1 tsp. chili powder

1 T. Worcestershire sauce

1 1/4 cups ketchup

 

After frying bacon, remove and drain. Slightly brown onion in bacon drippings. Add pepper and celery and cook until soft. Add undrained shrimp, chili powder, Worcestershire sauce, crumbled bacon and ketchup. Cook until thickened. Serve hot over cooked rice.

Spam Wontons

Spam Wontons

Spam Wontons

 

Wonton Wrappers

1 can Spam (low sodium) grated

1 can water chestnuts, chopped

6 shiitake, chopped

1/2 lb. fresh shrimps, chopped

1 egg

2 T. oyster sauce

Chopped Scallions, Green parts

Shoyu (just a drop)

Oil for deep frying

 

Mix all ingredients together in a bowl. Wrap about a tsp. of mixture on wonton wrapper. Deep fry.

Spam Fried Rice

Spam Fried Rice

3 tsp. cooking oil
2 eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. pepper
3 C. cooked, leftover rice (break up the clumps first!)
3/4 C. Spam (in chunks or in strips)
3/4 C. chopped veggies (peas, carrots, cucumber, bell peppers, onions, etc)
1 tsp. oyster sauce or 1 1/2 tsp. soy sauce
4 green onions, thinly sliced
2 garlic pieces (skin removed and sliced or cracked open)

Step 1. Put skillet on high heat. Add 1 tsp. oil and very lightly scramble eggs, salt, and pepper. Put eggs on the side on a plate or C.. Only lightly scramble them because we will put them back in later and cook them some more. Step 2. Put 2 tsp. oil in and let it heat up to medium-high heat. Add the garlic and spam. Let it lightly brown. The garlic fragrance should fill your kitchen too. Then add in your rice (de-clumped). Add the oyster sauce or soy sauce evenly and stir everything. Step 3. As you cook your rice, it should start to soak up the oyster sauce or soy sauce and may get a little crisp too, since leftover rice is not very wet. But stir occasionally, as you don’t want your rice to burn. Finally, add in your veggies, your green onion, and your eggs back in. Optional: Fried rice is really a flexible dish, so you can add anything you like! I personally like to add cayenne pepper and bits of ginger

Canned “Swedish” Meatballs

Canned “Swedish” Meatballs

10 lbs. 90/10 Ground Beef
½ cup fine ground bread crumbs
3 T. minced garlic
dried parsley, rosemary, thyme, celery salt (to taste)
1 large onion (finely minced – I used a food processor)
8-9 eggs
canning salt and pepper
½ tsp. nutmeg

4 small cans of Cream of Mushroom soup (or create sauce using real foods following cream of x recipe!)
¾ cup of water for each can of soup used
salt, pepper, parsley, celery salt
2 T. beef base

For Meatballs: mix all ingredients and form into 1″ balls. You want a nice firm meatball so use just enough eggs to hold the meat together. These will be pressure canned for a long time so the meatballs need to be firm to help hold their shape. They will be tender after pressure canning. Bake on baking sheets at 350 degrees for 25 minutes or until brown and done. For Sauce: Combine ingredients until mixture comes to a boil and keep at a low simmer. To Can: have your jars, lids and rings sterilized and ready to go. Keep your jars hot for filling. Get your pressure cooker warmed up and ready to go. Add meatballs to jar, ladle in sauce leaving 1″ head room, debubble your jars, wipe the rim with a clean paper towel dipped in hot water and vinegar, place your lid and ring on and then place in the pressure cooker to keep warm. Process quarts for 90 minutes at 10 pounds (please use correct poundage for your elevation and follow directions for your canner) or pints for 75 minutes.

Chicken Fried Spam

Chicken Fried Spam

1 (16 oz.) can Spam, sliced about 1/2 inch thick
2 C. self rising flour, seasoned with
salt & pepper
2 eggs, slightly beaten
1⁄8 C. hot sauce
1⁄8 C. milk
1⁄4 C. oil (for frying)

Mix eggs, milk and hot sauce in a bowl. Hot sauce does not maintain its heat so use how much you want. Put flour salt and pepper in another bowl. Heat oil in a pan to about 300 degrees. I use peanut oil. Dip Spam in egg then flour and fry until golden brown.  Serve with Chicken gravy and mashed Potatoes. Use this method for cube steak, fried chicken and fried green tomatoes.

Shrimp Bisque

Shrimp Bisque

2 cans evaporated milk
1 small onion diced
1 can small shrimp
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
2 T. olive oil
2 T. flour

Dice a small onion and sauté with olive oil and butter. Season with pepper and garlic powder. Add 2 T. flour and allow it to break down. Add 2 cans of evaporated milk. Add l can of shrimp to the pot and stir. Add l T. Paprika, stir and cover Allow the soup to simmer for 30 minutes.

Coconut Beer Batter Spam with Raspberry Horseradish

Coconut Beer Batter Spam with Raspberry Horseradish

2 3⁄4 C. flour
2 T. oil
2 eggs
6 oz. cold water
16 oz. beer, flat
3⁄4 tsp. salt
1 dash pepper
1 1⁄2 tsp. garlic powder
1 (12 oz.) can Spam
2 C. shredded coconut
1 C. raspberry sauce or 1 C. raspberry jelly
3 T. horseradish sauce

Open beer and leave at room temperature overnight. Chill beer and then add water, oil and eggs.
Mix just enough to break the egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder.
Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip 1-inch wide strips of Spam in beer batter and deep fry until they float to the surface. To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy.

LTS Simple Beef Vegetable Soup

LTS Simple Beef Vegetable Soup

3/4 C. dried lima beans
1 pound canned stew beef
1 1/2 C. dehydrated carrots
1/4 C. dehydrated onion
salt, pepper and celery salt

Soak dried lima beans overnight. In a large pot, combine lima beans and meat, bring to a boil and cook for 1 1/2 hours Add carrots and onions and cook for an additional 10-20 minutes until vegetables are full re-hydrated. Season with the celery salt, salt and pepper.

Gemütlichkeit Spamwich

Gemütlichkeit Spamwich

8 oz. bacon
1 C. diced yellow onion
1 C. flour (divided)
2/3 C. apple cider vinegar
1/3 C. sugar
Salt and pepper to taste
4 C. thinly sliced green and red cabbage
12 hamburger-size pretzel rolls
½ C. vegetable oil
2 cans (12 oz. each) Spam with bacon
3 large eggs, beaten
1 ½ C. panko bread crumbs
¼ C. sweet spicy mustard

Dice bacon into ½-inch pieces. Cook in skillet over low heat until crispy; drain on paper towels and set aside. Sauté onion in skillet with 2 to 3 T. the bacon drippings. Cook over medium-low heat until softened, about 5 minutes. Sprinkle onion with 1 T. the flour. Cook and stir 2 minutes. Add vinegar and sugar and stir until sugar dissolves. Season as desired with salt and pepper. Add cabbage and stir until it slightly wilts, about 1 minute. Add reserved bacon. Remove from heat and set aside. Preheat oven to 300 degrees. Cut pretzel rolls in half. Lightly brush rolls with a small amount of oil and place face-side down on a baking sheet. Lightly toast rolls in preheated oven about 5 to 10 minutes; set aside. Place remaining oil in a large nonstick skillet (enough to cover bottom of pan) and heat over medium heat. Slice each can of Spam with bacon into 6 lengthwise slices (for a total of 12 slices). Place flour, eggs and panko crumbs into three separate pans. Dip each slice of Spam into flour, followed by egg and then panko crumbs. Sauté slices until golden brown on both sides. Place slices in warm oven as you finish each batch and hold until all slices have been browned. For assembly, spread bottom half of each toasted pretzel bun with mustard. Top with slice of Spam and the cabbage slaw. Top with roll tops and serve immediately.

Glass Noodle and Spam Stir Fry

Glass Noodle and Spam Stir Fry

2 C. glass noodles / cellophone noodle
1 C. spam cut into small cube
1 tsp. oil
1 tsp. dice garlic
1 small grated carrot
3 small red chili pepper
3 C. bean sprouts
200 ml any stock of your preferences
2 tsp. otona no furikake (seaweed)

Soak the glass noodle in water for 2 to 3 minutes till its soft them drain and set aside. With oil pan fry spam ,garlic ,small chili pepper (optional )and grated carrots till spam are cooked and brown. Add the soften glass noodle and beansprout with stock and bring it to a boil then add seasoning then stir fry it Serve glass noodle /cellophane noodle and spam and top with furikake.

Wheat Berries & Spam

Wheat Berries & Spam

3 C. wheat grain/wheat berries
Water to cover the wheat
2 T. peanut oil
1 can Spam ham, cut into ½” cubes
1 tsp. minced garlic
1/2 red bell pepper cut in small cubes
1 C. water
1 tomato cut in small cubes
1/2 C. chives, chopped finely
1/2 C. cilantro, chopped small

Cover the wheat with water and set aside for one hour or until the water is absorbed. Heat the oil and the garlic, stirring to prevent garlic from burning. Add spam and bell pepper, continuing to sauté and stirring gently. Add the hydrated wheat berries, mix well, and continue to cook. Add 1 C. water, cover and lower heat to medium-low. Cook about 15 minutes, until wheat berries are soft and dish is heated through. Stir in chives and cilantro, and serve garnished with the tomatoes.

Spam Musubi Recipe

Spam Musubi Recipe

2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)

Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly.  Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack

Spam Pinkabet Stir Fry

Spam Pinkabet Stir Fry

4 Japanese long eggplant
2 T. cooking oil
2 bay leaves (laurel)
2 C. water
2 C. cherry tomatoes
1 whole yellow or red onion
2 inch finger piece ginger sliced in half crushed
1-2 T. minced garlic More the better!
Salt and pepper, to taste
2 T. bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)
1/2 C. water
2 C. long beans
1/4 lb. sweet peppers
2 long bittermelons cut
1 pound whole okra pods
1/4 pound kabocha pumpkin
2 zucchini
1 can low sodium SPAM

Soak all big veggies in water then drain. Cut all large veggies in diagonal cuts as this is a stir fry and you want the veggies to cook fast. Heat a large pot or wok over medium-high heat. Add oil, onion, ginger, garlic and bay leaves. Stir fry to release aromatic but do not burn. Add tomatoes and continue to stir fry. Add long beans and stir about 3 minutes. Add bittermelon, eggplant, pumpkin, zucchini, and okra last. Each layer of veggies about 3 minutes each. Cut SPAM into 1-2 inch cubes. Add water if it get dry. Add bagoong or shrimp sauce and a little more water, if needed. TASTE! Don’t make it salty! You may add sugar if you want it a little sweet. It’s up to you. You’re da cook!

SPAM Paté

SPAM Paté

1 stick of room temperature unsalted butter
1 medium shallot finely chopped
1 garlic clove finely chopped
1 tsp. dried crushed thyme
1 12-oz. can SPAM cut into cubes
3 T. Jack Daniels
4 T. heavy cream

Melt 2 T. unsalted butter in skillet on low heat. Add shallots and garlic. Sauté until translucent. Add thyme and cubed SPAM and continue to sauté on medium/low heat for about 3 minutes, being sure not to allow any browning of ingredients. Remove skillet from heat and add 3 T. Jack Daniels. Be very careful when bringing skillet back to heat to Flambé ingredients. Tilt skillet just by your flame and ingredients will ignite. Allow flames to go out on their own. Once flame is out, turn off heat. Transfer ingredients to food processor being sure to scrape out all the yummy bits in skillet. Allow to cool in processor for just a few minutes. Add heavy cream and last 6 T. butter (cut into four cubes). Pulse in processor until ingredients are roughly combined then process until pate reaches the consistency you are looking for. Can be served still warm or cooled. SPAM paté can be served with crusty French bread or Cornichon (small sweet pickled gherkins).