Friday, 20 July 2012
Friday quickie aka the avocado that never was
Today, after work, I was supposed to clean my apartment. Vacuum, do the dishes, scrub the ladies room. I was going to do laundry and then read a few papers and edit the book chapter I'm writing so that I could finally send it off to my boss (it's only four days late so far...). And above all, I was supposed to eat healthily. I have been trying to be good all week, but on Tuesday I baked chocolate-courgette bread (which I will post about soon), and yesterday I got a lovely lovely parcel from back home with all sorts of goodies I couldn't keep my hands off. Particularly, I got rye bread, which I have been eating for two days now (with butter, of course!) and Dominos. Dominos are the best biscuits ever! They are like Oreos, but much better. And this year there is a new Domino, the Domino Super, which has more of the white creamy dreamy filling than the traditional one. So of course I asked my mum to ship some over ASAP. And they were pretty much gone at the speed of light.
Anyways, when I got home from work (after biking 10 miles, and doing my weekly grocery shopping and cycling home from the store in the pouring rain for 15 minutes) I ate a Domino, two tablespoons of jam straight out of the jar, dates and a piece of banana cake. Dates are evil! Almost as addictive as raisins. I don't know what evil came over me today at the grocery store to make me buy some. I know I can't keep my fingers off them. Sigh. Oh well, after this, surely I cleaned and ate healthily? Oh, are you kidding me. I did pop a sweet potato into the oven, but they take like... forever... to cook. So meanwhile I just whipped up a batch of creamy lemon bars (which I will blog about next, I promise). Not that I made them for me, I'm seeing a friend tomorrow who likes all things lemony. And surely I won't touch them tonight. Of course not! Well I do have to taste a little bit. But not because I would want to, but just to make sure they are good enough to give to someone else. That might or might not require me to sample half of the batch. But it's important to get samples from all over the baking tin, so that I can be assured the pieces from the middle are as good as the ones on the sides. Anyone know where the closest carboholics anonymous meeting is? And do they serve coffee and doughnuts there? Which reminds me, I really want a doughnut pan, there are so many lovely recipes for baked doughnuts on Pinterest, it's driving me doughnuts!
Ok, so that was today's random ramblings over and done with. So, onto todays quickie. It's just something my twisted mind thought up because I had some left over sweet potatoes that needed to be used, as well as an over-ripe avocado. So I thought a nice oven baked sweet potato with tuna-avocado salad can never go wrong. And because I recently made a lovely soup with roasted cauliflower and roasted garlic (once again something for a future post), I thought while I have the oven all fired up, why not roast an onion in there as well to throw in the tuna salad. Of course the avocado turned out to be so over ripe it wasn't edible anymore (which is so annoying as they are crazy expensive). But this crazy concoction still turned out pretty amazing. And it's quick to whip together, the only thing that takes time is to bake the sweet potato. But you can use the time wisely, like I did by baking something. Or maybe even clean if you are a better person than me.
Baked sweet potato with tuna and roasted onion salad (serves 2):
2 sweet potatoes
1 tin of tuna
2 hard boiled eggs
1/2 sweet pepper
2 spring onions
dried coriander (or whatever other herbs you like, dill would probably be great too)
fresh basil leaves or some other herb
(possibly some olive oil if you are not using tuna in oil and not adding the avocado)
Wrap the sweet potatoes and onion in foil individually, and bake in 175 degrees for an hour. Meanwhile boil the eggs. When sweet potatoes and onion is baked, unwrap the onion, but keep the sweet potatoes wrapped to keep them warm. Make the salad in a food processor. Start by adding the onion, eggs, sweet pepper, spring onions and spices, and grind until smooth. Add tuna and quickly pulse. If you happen to have an avocado which is still the proper avocado colour and does not collapse into itself when you touch it, add it to the salad, and pulse quickly, just enough for everything to be mixed. Serve immediately.
The whole idea with the tuna salad was supposed to be the avocado, as I thought it would bring a nice creaminess without having to add mayo. However, now I will never know. Well at least not until I make it again. Because I certainly will. Just the baked onion and eggs did add quite a bit of creaminess, and I think next time if I add the avocado, I will only use one egg. I could also imagine replacing tuna with chicken would work quite well. Maybe add some curry in that case to the spices. Not too shabby considering that all ingredients are pretty much things I always keep stocked at home anyways. I think my traditional Friday night lentil soup has got some serious competition.