Tuna with Olives and Capers

Pin It Now!

Tuna with Olives and Capers

Olives and capers are among our favorite ingredients around here.  We love them in our pasta and use them liberally.  This was a very simple recipe, just a few ingredients rounded out this delectably tasting and refreshing pasta.

We made this on a weekend, after hiking in a nearby park.  This time of the year is perfect for hikes, as the air is crisp and autumnal.  Not hot but not too cold yet.  The leaves haven't yet changed color, and we can still hear the birds chirp away.
We were rather famished by the time and just wanted something simple that we can whip up, using the ingredients we had on hand.  The results were really pleasing; not very much was left!  I personally had 3 heaping servings!!!

Recipe
Tuna with Olives and Capers
3/4 cups olive oil
15 oz. tuna in water (or olive oil if you prefer)
1 lb pasta, preferably penne (we used shells because we had no penne on hand)
1 jar capers
1 can olives
9 cloves of garlic, finely chopped
juice of 1 lemon
Salt & Pepper to taste

In a large pan, heat the olive oil.  Add in garlic cloves, let it brown for about 2 minutes.  Add in the lemon juice, capers, and olives, and cook for about another 2 minutes.  Then turn the heat to low and add in the tuna, breaking up the large chunks.  Add in the salt and pepper and mix well.  In a large pot, heat water and prepare the pasta.  When pasta is done, toss the tuna in with the pasta.  Mix well.

Enjoy!

Madras Chicken

Pin It Now!

Madras Chicken

Madras Chicken.  It has been quite busy around here these days, so the number of posts has gone by the wayside.  Well, we have also gotten quite lazy lately.  We have been eating, no doubt, but we have not been eating anything special.  Usually smoked salmon plus buttermilk biscuits rounded up a meal, paired with peanut butter crackers.  And actually A LOT of peanut butter crackers ... like half a box!!!  But of course you would not want to see pictures of peanut butter crackers, would you?
But one of the dishes that we have recently made and enjoyed was this Madras Chicken.  The ingredients are kind of complicated, but it had quite a nice flavor.

Recipe
Adapted from All Recipes
Madras Chicken
1 whole chicken (or about 8 chicken legs and thighs)
1 tsp chili powder
5 TBSPs olive oil
1 tsp cardamon
2 large onions, finely chopped
1 in piece of ginger, finely chopped
6 garlic cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
salt to taste
1 tsp ground nutmeg
1 tsp garam marsala

Preheat oven to 400 F.  In a dutch oven, heat the oil and add in the cloves and cardamon.  Brown the onions in the oil.  Add chili, garlic, and ginger.  Add cumin, coriander, turmeric, garam marsala, and salt and stir frequently.  Add chicken and brown the chicken.  Add nutmeg and a tiny amount of chicken stock.  Then place pot into the oven for about 30 minutes.  Then turn down to heat to 350 F for another 10 - 15 minutes.
Pair it with roasted cauliflower or something.
Enjoy!