Tuna patties; zucchini with walnuts and allspice; rice; lettuce and carrots – 25 May 2014

main140525First attempt to find something Mom would be willing to cook (not complicated) and Bro would be happy to eat (no meat, fish ok). I’ve been trying over the phone to talk Mom into making tuna patties for Bro for months now, and she always goes into mumble mode as though trying to brush off the words without actually acknowledging them – not interested in thinking about this; change the subject now. As soon as I started making them it was “Oh, I make these all the time,” which is apparently true if put into the past tense. Anyway, perhaps the idea was revived. I used 3 cans of tuna for the 3 of us (Star Kist chunk light, I think, or perhaps it was a mix of two kinds) and that was a bit much but ok. I drained the tuna by squishing with the cut-off lids, then put it into a mixing bowl, broke it up with a fork, and added 2 eggs (added one, decided it needed another), a few grinds of pepper, and about 8 Saltine crackers per can of tuna, ergo about 2 dozen crackers for this batch. setting140525I cooked these in butter, over fairly high heat to start, then lower. I overcooked the first side a bit – just slightly too crispy – and I think I patted the patties too much, as they were rather heavy. So don’t compress them when forming, and watch so as not to overcook, and I think this would be a fine recipe. Of course, any number of interesting things could be added – random herbs, maybe capers, lemon…

The zucchini was less successful, primarily b/c I really had no idea how much it weighed so had proportions all wrong. Also b/c the allspice shaker was WAY faster than I expected it to be! The recipe is from Lebanese Cooking – from the cover, I think it’s this one by Wendy Veale. I’ve made this recipe a number of times – it’s super easy and we always enjoy it a lot. The official recipe is to slice 1 1/2 lb zucchini thinly, and saute in 5 Tbsp butter or olive oil for about 5 minutes, or till soft, season with salt and freshly ground pepper, then stir in a scant 1 cup walnut halves, chopped, and a large pinch of allspice. Serve, sprinkling the top with 2 Tbsp finely chopped parsley. Next time I’ll be sure to note how much the zucchini weighs before cooking it.

wine140525Also cooked up 1 cup of Uncle Ben’s converted (regular ol’) rice: boil 2 1/2 cups water, add 1 tsp salt and stir in 1 cup rice, bring to a boil, reduce to simmer, cover, cook 20 mins, leave off burner 5 mins. Always works šŸ™‚ Oh, I added the optional 1 Tbsp butter, too.

We had a nice wine with this – a new one I just found at the Kensington Farmers’ Market, by Rocklands Farm in Poolesville. This time we had their chardonnay, which both Bro and I really enjoyed. These wines are quite high priced for me, but I do like to support locals and try out local wines when I can. I’ll probably get more next Saturday, at least of the red, which will sit in a nice cold cabinet till our next visit.

 

 

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