Chickpea Salad with Tuna

It's so bloody hot. Hot winds, hot sun, hot humidity. It's too hot to cook, too hot to eat. "Cold" dinners are always salads, cereal, sandwiches. Just making these in the hot, hot kitchen cause sweat to bead up. Days like this need a dinner prepared first thing in the am and ready by dinner.. something refreshing, cool. What better way to cool off than with a nice cold Mediterranean Tuna Salad.

Modifications Made:

Albacore tuna is a trend in food because it's healthier than regular tuna. It's also more expensive, dry, and lacking in flavor. Instead of plain albacore tuna, the recipe was split. One can albacore, one can regular. Not three cans, but two and both in water not oil.

Red onion was omitted nor was it replaced with any other onion. Parsley was omitted. Grapeseed oil replaced olive oil. Only 1/2 of lemon and lemon zest were used.

One cucumber is vague as cucumbers are all different sizes. The current cuc in use was over 16" long. It didn't even fit in the crisper drawer. Using the red bell pepper as a basis, I matched the cuc to the amount of pepper. Roughly about one cup each.

Scaled for Likeness: Great

Not only was this meal tasty it was super quick and easy to make. The whole ensemble took less than 10 minutes make. It was refreshing, cold, and had a wonderful mixture of textures. Best yet, it paired well with chip and salsa on the side. Not quite a T&T meal as I would not want to eat this in winter but it will be served again before summer's end.

But....

There is always a but. This non mayo tuna salad was everything I was hoping it would be. However, not even with the third can of tuna it would not serve 10 people. As made it barely served three people, one who is an non eating teen table counterpart. If it had not been for chips and salsa there would have been fighting for the last half cup serving. Luckily, dessert had already been planned so leaving the table with a slight hunger was okay. Mediterranean Tuna Salad is good the recipe needs to be doubled so there are leftovers for lunch.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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