Tasty Tuna Tomatoes

Tasty Tuna Tomatoes

1 can tuna (use the pinkish tuna, not the high quality white albacore tuna)
2 TBSP mayo (or light mayo)

1 TBSP whole grain mustard

1 tsp brown sauce (or steak sauce)

1/2 tsp salt

1/2 tsp pepper

4 small tomatoes or 2 normal sized tomatoes

2 slices medium cheddar (light preferred)

Mix the can of tuna with the mayo, mustard, brown sauce, salt and pepper.

Halve the tomatoes and hollow them out. Fill each tomato with tuna.

Place them in a baking dish and put 1/4 slice of cheese on each (if small tomatoes you’ll have 8 halves). If you use the larger tomatoes, cut the pieces of cheese in half like a triangle and place 1/2 a slice of cheese on each tomato.

Bake them in the oven on 350 degrees (of 250 on UK ovens) until the tomato is slightly tender. Make sure you keep them on the rack away from the top of the oven. You should cook them for maybe 10 minutes. Then turn your broiler on when the tomato is tender and just bake the cheese for a few second until it browns just a tad.

Take them out, let them cool for 1-2 minutes and serve.

Note: the tomatoes we use here are about 2inx2in.

(serves 1-2)

Sauceless Vegetable Spaghetti

Sauceless Vegetable Spaghetti

(Serves 4-6)

Ingredients

500g spaghetti noodles

1 large onion

2 orange pepper (yellow as an alternative or red as a last resort. Don’t use green)

4 beef tomatoes

1 medium sized red chili (seedless)

12 button mushrooms (or preferred mushroom)

2 TBSP garlic

1/4 cup olive oil

1 TBSP Salt

2 TBSP pepper

Start a pot of water for the spaghetti noodles. Add salt to the water and a dash or two of olive oil to season and add texture to the noodles. Boil the water and add the noodles. Break noodles in half in desired.

Get a large pot so that you’ll be able to mix the noodles after you cook the veggies. Do not pour the mixture into the noodle pot, because you’ll lose some of the cooked flavor of the pan. If you have a large (surface space large with at least a 3 inch lip around the edge), you can cook the veggies in that. I recommend a pan with a lot of surface area to really integrate flavors.

Slice the onion and pepper into thin strips. Throw them in the second pot with the garlic, ¼ cup olive oil, salt and pepper. As they start to wilt (Medium High), deseed the red chili and cut into four vertical strips, then slice horizontally (so essentially dice your chili into large pieces). Cut in half and then deseed the tomatoes. Cut the tomatoes into 1/2 inch strips (about the width of your pinky finger or a little less if you think it’s too big). Also cut up the mushrooms (buy them precut if you prefer).

When the onions and peppers are close to losing their crispness, add the tomatoes and mushrooms, turn down to medium low. When you feel the veggies are at your preferred crispness (some like their peppers more cooked, so like them with a bit of crunch left), add your rinsed and drained pasta to the pot. Turn on low and toss the noodles with the veggies.

When done tossing, turn the heat off. Let it set for a minute or two and serve.

Note: I don't add mushrooms to mine, because I have a negative reaction to mushrooms. So some flavors might be a little different. My husband loves mushrooms and he loved his, but he said the dish with and without had a slightly different flavor. Experiment for what you like. Might even add a white wine when cooking the veggies.

Sarah's Flavorful Burgers

Sarah's Flavorful Burgers
(Serves 6-8 depending on burger size)

2 lbs ground beef
3/4 cup ketchup
1/2 cup mayo (or 2 eggs)
1 1/2 cup shredded mozzarella cheese
1 TBSP cumin
1 TBSP coriander
2 TBSP minced garlic
1 diced green chili (remove seeds to reduce heat and emphasize flavor)
1 tsp salt
1 TBSP pepper


Mix all ingredients VERY WELL in a large bowl. Then make your preferred sized patties. The larger/thinner the patty, the more flimsy it might be. Grill or use your oven. Cook as desired on each side. Don't flip back and forth frequently, because the patties might be tender. The grill might not be the best way to do it, if you feel the mixture isn't staying together. A double layered drainable cooking pan might be best. (we aren't allowed to grill in the backyard, so we have to cook inside)

Prepare other ingredients as desired (buns, ketchup, etc.).

For a more fun flavor, sauté mushrooms and put them on the bottom of the bun. Then mix curry (1 TBSP) with ketchup (1 cup). Add this ratio for however much you need to make. Put the ketchup on top with the rest of your cold desired additives. Onions can go on the bottom with the mushrooms. If you want to add cheese, add your desired cheese on top.