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Thursday, January 30, 2014


This is a great salad for those of us who take our lunches to work. Very easy also.
I use this same recipe eliminating the pasta and add grilled turkey or chicken.

2 C cooked penna pasta and chill or cool off under water (or any pasta you might have)

Combine in large air tight bowl:
Sliced celery hearts with leaves
15 ounce an of Pinto beans rinsed
15 ounce can of Garbanzo beans rinsed
1/2 C of Edamame bean thawed and rinsed (these I find frozen)
  hubby doesn't like to many
Chopped red onion (amount depends on you. I use 1/4 C)
1/2 can of small black olives
1/4 C fresh parmesan cheese (plz don't use that powdered stuff in a box)
1/2 tablespoon dried basil or 8-9 chopped fresh basil
3/4 C Italian dressing (I use Newman's)
1 teaspoon cane sugar
1 1/2 tablespoons red wine vinegar (optional, I like the extea zing)
P in air type bowl and shake to combine

This needs to sit for a few hours....if you can keep folks out of it.
My lunch portion.

After I took my portion



I have to admit I stole this from our fav restaurant, Black Walnut. Very simple.

Put lettuce on plate (I use Romaine)
Top with the following:
Crisp bacon cut up (not bacon bits)
Avocado slices
Tomato quarters
Hard boiled egg cut in half
Chunks of your favorite cheese
Chunks of good Blue Cheese (I love this stuff)
Your favorite meat (I used smoked BBQ'D turkey breasts cut up)
Grilled corn (you can get it frozen just thaw before or if you are real talented grill your corn on the cobb)

I make my Blue Cheese dressing:
Blue Cheese, mayo, salt/pepper, squeeze of lemon juice, and enough milk to thin out.
Add more Blue Cheese for stronger flavor.
Add crouton if you want.
Notice my fine dining plate, yep we eat on paper plates and use real metal silverware.