We’ve been super busy here the last few weeks between projects, spring cleaning, enjoying the first warm weather of the season, shopping, and finals (for me at least). I’m looking forward to writing about two new projects we’ve been working on. One of them is a secret because its a surprise for a friend so you’ll have to stay tuned until next month. The other is the “desk project”. Isaac got a great idea from his dad to use a solid core slab door (purchasable at any home improvement store) as the top surface for a desk. We bought two glass L-shape desks from an office supply store years ago and suffice it to say that they just weren’t working well enough for our needs. Anyone want a glass desk? We have two for sale now ;o) The new desks are being stained and finished right now, so pictures will be available in a week or so…
Moving on to food! I have so many recipes to blog that I think I’ll be blogging two at a time for awhile. Today I’m blogging Tuna Salad (don’t hang up the phone yet!) and Chilled Avocado Soup.
This is NOT your mom’s tuna salad. No offense moms. I still love your tuna salad sandwiches! What I mean by “not your mom’s tuna salad” is that it is more than just mayo and a can of tuna. There is so much flavor in this recipe. I’ve had this for lunch everyday for about a week and I’m not bored – which speaks millions for this recipe. Ok. Here it is (An Our Best Bites Recipe):
- 1 6-oz. can tuna
- 1 stalk celery, minced
- 1/2 small tart apple, chopped
- 3 green onions, chopped
- 1/3 c. light mayonnaise
- 1 Tbsp. Dijon mustard (or honey mustard)
- 1/8 tsp. ground cumin
- 1/8 tsp. ground coriander
- 1 tsp. pickle relish
- salt and freshly ground pepper to taste
- 1/4 c. sliced almonds, toasted
Mix the first 4 ingredients in one bowl, the next 5 ingredients in another bowl, then combine the two bowls. Add almonds to garnish. Here’s where I got the recipe: http://www.ourbestbites.com/2009/01/tuna-salad/
They use curry powder, I use cumin and coriander. The apples taste awesome with this mix – don’t skip them! You can imagine this recipe is as adaptable as you want it to be. I was excited about the cumin and coriander. I found that it makes ~5-6 sandwiches and using light mayo this is lower in calories than the normal bologna and cheese!
Chilled Avocado Soup
A Cooking for 2 recipe. I love avocado and if I’m a connoisseur of anything its soup. I like this so much – its a great summertime treat and its a healthy fat right? =) Make sure you serve it cold!
- 4 Servings
- Prep: 10 min. + chilling
- 3/4 cup equals 125 calories, 10 g fat (3 g saturated fat), 10 mg cholesterol, 371 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein.
- 1 medium ripe avocado, peeled, halved and pitted
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 green onion, chopped
- 1-1/2 teaspoons minced fresh cilantro
- 1/8 teaspoon salt
- 1/8 teaspoon ground cumin
- Dash cayenne pepper
- Dash pepper
Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.
Could a soup be any easier? Don’t skip the cayenne! Try it!