Watercress, Fennel and Little Bits

While work drains me of my soul...and the energy to be posting more frequently...let me assure you my intentions have been as good as my ongoing exploration of several new cookbooks. I have documented several days of eating, but not gotten around to posting...I will give you a few visual "amuse bouche et yeux", but will focus on dinner this evening.

This evening I made a refreshing and light Tuna and Bean Salad. The dressing was particularly lovely...creamy,docile,yet the tiniest hint of brine and luminous vert watercress for the greens made it all the more "special." The boy allowed it on the repeat list which is always a good sign...actually all the items on this post made it to the repeat list! Yay! This salad tastes luxurious, but is rather simple.

Tuna and Bean Salad (from South beach diet cookbook with a few changes)

2 bunches watercress, tough ends trimmed
1/4 c H20
3 cloves garlic chopped (calls for 1, but ah likes me garlic)
1 can tuna in h20, drained, flaked
1 can cannelini or white beans (calls for 1/2 c, but I used them all)
1/4 chopped onion
1/2 c chopped roasted red pepper
3 tbsp creme fraiche (called for mayo, but I didn't have any)
2 tbsp fat-free sr. cream
1 tb red wine vinegar
1 1/2 tsp rinsed, drained capers
Salt and pepp

Chop watercress stems and put 1/2 cup of them in a saucepan with h20 and garlic. Bring to a gentle boil, cover, reduce heat and simmer for 1-2 minutes. Drain and place in a large bowl.

Add tuna, beans, onions and red peppers and toss.

In a blender, food processor or mortar/pestle combine creme fraiche/mayo with sr. cream, vinegar, capers, salt and pepp to taste. Combine till smooth.

Place tuna mixture on bed of remaining watercress and drizzle with dressing.

Makes 4, but two of us ate it all. We drank a nice guinness with it, but a crisp white would have been better.

Fennel and Walnut soup

Intriguing, no? Fennel must be the vegetable of January since we are all cooking with it this month...This soup was fantastic, satisfying, very low cal and very different. I also made a fennel and swiss quiche, but frankly it kinda sucked. Too bland. The soup was so good, the boy had me make it again the next night and freeze it!

Small plates at home

We frequently like to have small plates as an excuse to eat a little bit of all the tasty things in our fridge.

(Left to Right)

Brie - always love this

Homemade salmon pate - this was amazingly fresh tasting and light

Homemade bread - a regular staple

Tarmasalata - caviar and cream...we decided we don't like it

Olives stuffed with lemon - the newest and cheapest brand at the Dekalb Farmers Market...we are addicted to them

Walnuts, blue cheese and truffled honey - Honey is care of belle bleu and divine.

Bits - dried cranberries, nuts and little bits.

MMMMM...