24 March 2011
Rice Pasta with Tuna, Sage and Other Delights
I always feel the most present when I make the time to be in the kitchen. Whether it's making simple meals, tea infusions, washing dishes...I am there and enjoying the time...
Especially when I have my tunes on (Sunday in the Kitchen with My iPod). I have to say...cooking and singing along to the Glee soundtracks is a lot of fun. It brings out the 15 year old musical theatre fan in me.
Last week, when I took the time to make Irish Soda Bread and Corned Beef and Cabbage...I was in the kitchen a lot and taking care of it. I felt the most at peace simply by keeping the sink empty. It erased a lot of my anxiety and put me in the state of mind I enjoy...the one I found again during my open-hearth cooking class. That's the feeling I want to create all the time. I'm very grateful to have been given the gift of that knowledge...of what I want to do.
Today I chose to post a recipe I have been making a long time. I found it in a book called, "The Herbal Kitchen" by Jerry Traunfeld. I've deviated from the recipe of course...adding in red onion and other stuff :)
Rice Pasta with Tuna, Sage and Other Delights
1 lb rice spirals
3 cans of tuna
1 medium red onion, jullienned
1 T capers
1 handful fresh sage, coarsely chopped
1 handful flat-leaf parsley, coarsely chopped
Mustard Powder
1 T Olive Oil
Sea Salt
Pepper
Juice of half a Lemon
Dried Lemon Rind
1 T Butter
Cook pasta according to box instructions.
In a large skillet cook the onions with the olive oil, butter, salt, and sage until the onions are soft. Then add tuna and capers and lemon juice. Cook until the tuna is warm. Add a dash of pepper, mustard powder and lemon rind, then mix in the pasta. Stir in the chopped parsley. Voila. Yum.
Once again, I totally winged this after work one night...adding in stuff that I thought might taste nice. And it did!
XO