Another lock-down recipe.
Even fish-hating mon mari is starting to miss having fresh fish every week.
And we are both missing fresh vegetables and fruits.
I’m not avoiding them out of concern that they may be contaminated with the virus.
I’m avoiding them because I don’t trust the staff packing my groceries to be as picky about it as I am.
For example: I normally select potatoes individually. Because mon mari is a T1 diabetic we carefully control the carbs he eats. He needs to know how many so he can take the appropriate insulin. I’ve gotten very good at picking out 5oz potatoes. I’ve ordered potatoes twice now, since lock-down. The first bag we got had tiny potatoes and huge potatoes…. nothing in between. The second bag was all small. I weigh them and get the right combination and there are leftovers.
I’ve also ordered carrots twice…. how can anyone mess up carrots? The first batch was barely edible – old, hollow spots, gray spots, etc. The next time I ordered organic and they are perfect…. Expensive, but perfect.
For now we are eating frozen vegetables and canned fruit. Actually, it’s kind of a fun change….
And canned or packaged fish (canned tuna, packaged smoked salmon).
This week is another tuna and noodle dish.
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Linguine with Tuna & Spinach
This is an easy, pantry (and freezer) skillet dinner in just 30 minutes. Double or triple as needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 8oz (240gr) frozen spinach
- 8oz (240gr) tuna, net weight
- 2 cups )15oz, 450gr) tomatoes, chopped, with juices
- 1/4 cup (2oz, 60gr) green olives, sliced
- 1/4 cup (2oz, 60gr) roasted red pepper (pimiento) chopped
- 3/4 cup (3oz, 90gr) shredded cheese
- 4oz (120gr) linguine
- Cook pasta according to package instructions. Drain
- Heat oil in medium skillet over medium heat.
- Add onions, garlic, and sauté for 5 minutes.
- Add tomatoes, juices, and simmer for 10 minutes.
- Add spinach (no need to thaw) and simmer 10 minutes longer, stirring to combine spinach with tomatoes.
- Add tuna, red pepper and heat through.
- Add pasta, olives, cheese and toss to combine – either in the skillet or in a large bowl. Serve
My spinach is whole leaves so I partially thaw it, then slice through a few times with a sharp knife. If you have a large jar of roasted peppers, just refrigerate and use within 3 – 4 days.
Keywords: linguine, tuna, spinach
In other news…. I finished the spring cleaning,
Okay, to be honest, I didn’t finish it…. I just quit. I hate cleaning and I can only do so much.
I have a system that works for me. I’m always industrious when I start, but fade (get bored) as time goes on. So spring and fall, when I do the serious cleaning, I start with a different room and change the order of rooms cleaned. That way, the first room gets a thorough cleaning and the last room…. not so much. Over the course of time it all gets done.
Don’t tell my mother.
My next project is this blog. I won’t explain all the technical stuff, but I there are things that need doing / fixing that I’ve been putting off. As lock-down appears to be lasting at least another few weeks now seems like a good time.
Please let me know if things start going crazy and have patience while I get it sorted out.
When I get frustrated there’s always hoeing…..