It has been brutally hot and humid here for the last few days, so eating anything even moderately warm has been out of the question. I adore summer salads and that’s been my answer to the dinner question for the past several days. Today I made a tuna and white bean salad. It’s very quick, very easy, and more than adaptable. Once I added broccoli and basil because I had some in the fridge. I’ll give you general measurements that I use, but please don’t worry about following them. They’re just a guideline.
You’ll need . . .
4oz green beans
1 can tuna packed in water, drained and flaked
1 can cannellini beans, rinsed and drained
1 red pepper, diced
3 tbsp. olive oil
1 c. parsley leaves
2 green onions
Juice of two lemons
In a pot of boiling salted water, cook green beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking. Add next 7 ingredients. Season with salt and pepper, and toss to combine.
Enjoy and stay cool!
Two weeks since my last post – yikes, sorry about that!
In the last two weeks I’ve finished the school year with a wonderful group of students and said goodbyes to my colleagues and friends from the past three years. I left my school with my desk empty, my arms full of boxes, and my heart a jumble of emotions.
Now that my exams are graded, sealed, and stored, I’ve been spending most of my time figuring out everything I need to do because leaving for Malaysia on August 20. The ever-growing to-do list includes the following:
- Figure out bank account
- Figure out cell phone
- Get rid of old clothes
- Store winter clothes
- Buy new summer work clothes
- Get rid of “stuff”
- Sell car
- Pack things to save here
- Move out of apartment
- Store furniture
- Visit relatives
- Make money at summer job
- Pack things to go to Malaysia
- Go over teaching resources for my new school
- Learn new curriculum
- Try not to panic
Confession: I like to make lists and systematically go through them and check off tasks. I do not like waiting until the last minute. There’s a lot of waiting until the last minute going on here, and it’s driving me up a wall. I can’t get rid of my cell phone until I sell my car, and I can’t sell my car until I leave my apartment, which I can’t do until I pack all my things into boxes that either go to Goodwill or into my car to move to storage (at my parents’ house and Mitch’s mum’s house), which I can’t do until the beginning of August because there’s so much more to do between now and then!
Try not to panic. Check.
Tzatziki is a dish of Middle Eastern origin that is often served as a side dish with pita, as a topping to other Middle Eastern dishes, like falafel and shawarma, or as part of a mezze selection. I made tzatziki tonight to accompany vegan shawarma (made with seitan), homemade dill pickles, and a chickpea-based Israeli-style salad. If all of that means nothing to you, try this: I cooked with a bunch of fresh vegetables and Middle Eastern spices, which is probably my favorite way to cook.
As an educator, I’m a process-oriented person, so my photos for today depict the process of making tzatziki rather than the finished product. Tzatziki is made with yougurt and dill (in my version) among other things, so it looks prettier unfinished. For the finished product, picture white yogurt with green flecks. (….Yum….)
- On the way to becoming tzatziki
What are all those ingredients, you ask? Good question.
You’ll need . . .
6oz plain Greek yogurt
1 cucumber, grated and drained
2 cloves garlic, minced
Zest of one lemon
Juice of half a lemon
2 tbsp freshly chopped dill
Whisk together first 6 ingredients. Season to taste with salt and pepper. Chill and serve.
- Kitchen gadgets that I used while putting this together