Good Eats Good Times

I think this is going to be a blog about cooking.

Tag: snack time

Gourmet Tuna Melt

Everyone loves a tuna melt. Okay, that’s probably not true, but people who like tuna most likely love tuna melts.

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This tuna melt is gourmet because I got this tuna salad recipe from the Italian deli/restaurant I work at when I’m in New Jersey. It was one of the first things I made after I was hired, since when you’re making a much bigger portion, chopping those veggies gets a bit tedious. However, it’s easy when it’s just for yourself, and adding the carrots, celery, and red onion is the secret to taking your tuna salad up a notch.

Tuna Melt: Udi’s Gluten Free Bread, Trader Joe’s sliced goat cheese, tuna salad, 2 tomato slices

Gourmet Tuna Salad:

  • 1 can tuna
  • .5-1 tbsp mayo
  • 3/4 carrot
  • 3/4 celery stalk
  • red onion (a few slices)
  • 2-3 tsps lemon juice
  • 2-3 tsps red wine vinegar
  • salt, pepper

Time: 15 minutes. Serves 1-2.

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Chop the tuna, red onion, and celery finely. Put the veggies in a bowl and add the tuna and mayo. Stir with a fork or spoon. Add a few tsps each of salt and pepper, the lemon juice, and red wine vinegar. That’s it! It’s so simple and delicious.

After preheating the oven to 350, on a cookie sheet place a slice of bread, slab the tuna over it, add a slice of tomato, and your choice of cheese. Bake it in the oven for 5-10 minutes depending on the oven and your preference. I also like to broil it for a couple minutes so that the cheese gets nice and bubbly.

There you have it. An easy and delicious way to make the perfect tuna melt.

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Honey Gingery Almonds

Even though the website I got this from advertised it as a snack to help women during their “moon time,” having once eaten a luna bar without any side-effects, I figured this snack would be safe.

Especially considering the four ingredients needed are usually lying around my house (except for Ghee butter, which I substituted Earth Balance for), and it practically takes a few minutes, I figured I’d give it a whirl.

This is a quick and easy one I found on Twitter from the folks @glutenfreeworks, who got it from the lovely people who run a blog called Spirit Voyage (http://www.spiritvoyage.com/blog/index.php/yogi-recipe-sauteed-ginger-and-almonds-with-honey/).

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Prep time: approx 15 minutes

Ingredients:

  • 3/4 cup raw almonds (about 75)
  • 3-4 inches ginger (diced)
  • 1.5 tbsp honey
  • 1.5 tbsp Earth Balance (subbed for Ghee butter, feel free to try it with margarine or regular butter)

Serves: 1-3 snackers

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Sauté the Earth Balance and diced ginger in a frying pan over medium heat for about 4-5 minutes (stirring occasionally). The ginger will start to brown and soften. Toss the almonds into the frying pan and continue to stir. They’ll probably need another 7-8 minutes to become a darker brown and will smell nicely roasted.

Let the nuts, and buttery gingery honey cool. After cooling, the nuts will be surrounded by the sticky deliciousness and make this healthy snack practically taste like candy.

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Hummus 101

Hummus. Snack of champions. This one is based on my mom’s recipe, who was inspired by my sister’s friend and Hummus aficionado Yotam. Despite her insistence on its simplicity when she sent me the recipe in an email awhile back, I have yet to make it until this past Thursday night.

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Ingredients:

  • 1 (15 0z) can chickpeas (save water)
  • Olive Oil, probably about 2-3 tablespoons
  • 3/4-1 cup tahini
  • 1-2 garlic cloves
  • 1/2 to 3/4 of a lemon
  • Spices: chili, cumin, turmeric, cayenne, black pepper

Drain the chickpeas but keep the chickpea liquid and set it aside. Throw the chickpeas in a frying pan with a generous amount of Olive Oil and the chopped up clove of garlic. Sauté them on high for a few minutes and then add your spices. Add a few teaspoons of each spice. Feel free to coat the chickpeas with the different spices since a lot of the flavor will be absorbed by the tahini. Allow for the chickpeas to simmer about 10 minutes. Once they have browned a bit and are a bit crusty, transfer them to a bowl or whatever you’ll mix the hummus in.

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Using a masher or hand mixer, mash the chickpeas. Then, add the tahini. I would start with about 3/4 of  a cup and check how the consistency is. You can also add some of the chickpea water to help the consistency, since it’ll be pretty thick. Squeeze the lemon over the hummus and continue to stir. If you’d like, you could add more of the spices, a pinch of salt, or a clove of raw garlic to give it more zing.

You might want to throw it in the fridge for a bit before digging in, but there you have it! Your hummus is ready to dip or spread over…pretty much everything. A quick and easy way to make some delicious hummus. I’m definitely up for trying a more daring hummus next time (people on the internet seem to be putting a lot of weird stuff in hummus nowadays). But for now, this classic hummus, especially by providing a basis for future recipes, will do.

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