Tuna Past’ n Beans (or Pasta e fagioli w/ Tuna)

Tuna Past’ n Beans (or Pasta e fagioli w/ Tuna)

This is an adapted recipe that I grew up with which can be made with diced pepperoni (or left over chicken or steak) or on the “no meat days – tuna fish! Yes I said plain, old fashioned cans of tuna. I usually use Bumble bee brand for mine, but use your favorite brand.
It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the house, and you can make it thicker or thinner depending on your tastes (or how far you need to stretch that dime!)

While this isn’t the traditional version your will find for Pasta e Fagipoli its what I grew up with.

Just a note here;  This is one of those recipes that when I tried asking for from my Mom, her response was “I do not have amounts of ingredients to these receipes because I cook from taste and how it feels and looks.” so this is my take on the “make it till it tastes right to you” style of cooking.

 

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Tuna Past' n Beans (or Pasta e fagioli w/ Tuna)

This is casual recipe that I grew up with which can be made with meat or tunafish. It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the house.

Its flexible! You can make it thicker or thinner depending on your tastes (or how far you need to stretch that dime!) . While this adaption isn't the traditional version your will find for Pasta e Fagipoli it's what I grew up with. 

Just a note here; This is one of those recipes that when I tried asking for from my Mom, her response was "I do not have amounts of ingredients to these receipes because I cook from taste and how it feels and looks." so this is my take on the "make it till it tastes right to you" style of cooking.

Course Main Course
Cuisine Italian
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 6
Author CyberGuy

Ingredients

  • 2 - 28 oz cans of crashed tomatoes I tend to use Hunts brand for this, you can also use a canned or jarred sauce - this process amps up the flavor,
  • 1-2 14.5 oz cans of fire roasted tomatoes (optional)
  • 2- 16 oz cans of Garbanzo Beans drained and rinsed.
  • 1 - 6 oz can of tomato paste
  • 1 lb Pasta noodles usually I go with a penne or elbow but to be honest what ever you have at home will work fine
  • 1 tsp chopped garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Olive Oil
  • 2 tbsp chopped parsley or dried
  • 2- 12 oz cans of Tuna in water I usually use american style tuna in water for this dish BUT if you can get italian style canned tuna in oil and use the flavored oil instead of olive oil, drained

Instructions

  1. In a medium size pot, add the oil, add small pieces of garlic and turn up to medium heat and cook a few minutes. (don't burn the garlic - you want it soften)

  2. Add in the red pepper flakes, and any optional chopped veggies here to soften (But try to chop them to be the same size as the garbanzo beans). ** if you are making the meat version - this is where I would say add some chopped pepperoni, or left over chicken or steak.

  3. Add the can of paste (but if you know you will use at least half later in the week, half is fine too)

  4. Stir and cook into the veggies mix for 3-4 minutes

  5. Pour in the chopped tomatoes (optional), then the crushed tomatoes  (or sauce). Add the dried parsley here if using it and simmer for 10 min

  6. Add 1 can of the drained Tuna, gently stir to incorporate the mixture.
  7. Add salt and pepper to taste. You can also add in any addtional italian seasoning and fresh parsley.

  8. Note - this may look like a lot of sauce but the beans will absorb some of the liquid, so better to have more than less.

  9. Add the 2 can of cannoling beans (now here my Mom and I disagree - she says to add with juice and I tend to rinse mine instead)

  10. Stir well and cook on low about 25 min.
  11. After 25 min, add the second can of drained Tuna gently. (I add them separate to keep some larger shreds of the tuna - but you add them both at the same time too earlier on)

  12. Stir once and cook on low another 5 min.
  13. Put on a pot of water to boil
  14. At the boil, add salt to the water and cook the pasta in according to directions. You want it cooked but firm. Note: I will undercook the pasta a few minutes because it will continue to cook in the sauce.

  15. Keep some of the water from the pasta back before you drain the pasta boil in case you need it to thin the sauce (about a cup should do it) or just use a slotted spoon or spider whisk and remove pasta and place right into the sauce pan.

  16. Stir together and taste. Adjust any seasoning to taste

  17. Turn off the heat, and its ready to serve. You can keep this warm in a slow cooker.

  18. Thicken or Thin the mixture according to taste - if you want this more of a soup, thin it out with the pasta water. Thicker and it will be a more hearty stew.

Recipe Notes

Optional Add-ins include:

  • Chopped onions, carrots, roasted peppers etc.
  • Other herbs that you like with fish can also be used such as fennel or dill, speaking of, you can use any canned fish or shelled shellfish in the dish as well.

To make this with meat: The oil and spices from the Pepperoni is what adds the flavor. So dice the pepperoni and toss it in the oil to flavor it. If you use other other meats - add them into the sauce after its first heated.

Note: You can also cook the pasta a few days earlier, cool and store in a large storage bag and just add it direct to the sauce heated mixture when needed.

Note: I didn't grow up with cheese in seafood based red sauces - so I only add grated cheese when I make this with meat. But you can do as you please, just don't add the grated cheese until it's off the heat.

This dish reheats great in a microwave.
 

 

 

Bistro SF Grill

While I understand it’s a new location, the “vibe” was disorganized at best. It felt like the system (if it had one) was broken tonight. When asked about the soup of the day (at 7:30 at night), the waiter stepped away and after checking came back saying is was being made now and it will be a “white chowder”- they never went on to explain what kind. Another menu item that was asked about, we were told was initially out, but then had “just came in”. 

While it has potential to be a fun, casual spot- it felt somewhat contrived to be too established “hipster-chic”. 

A few less then stellar notices;

1-they dont have plain Iced tea, and dont let you known when ordering thats its a “flavored one”. (They also don’t have non-sugar sweetner). 

2 -while we got seated quick, our waiter mid-order, stepped away to check menu options, ended up seating three parties and then finally returned to take the rest of the order. 

3- the volume is on the high side and add in the piano (which is a nice touch) you and your guests can expect a lot of “what? what?. Personally I don’t think they need a amp on the piano in that size please. 

4- on the food quality; mostly good. The grilled sardines were tasty but would have benefitted if served with a wedge of lemon. The beet & carrot salad was “meh”. Somewhat lacking in seasoning or sharpness but a nice sized portion. The grilled sausage w/ sauerkraut and mash were great. Tasty and crisp but the mash itself was barely warm (in fact the mini tomato garnish was wamer). The wiener 
schnitzel was good and a nice presentation and had a well seasoned taste. 

So overall, a mixed bag worth a second try. 

1305 Castro St, San Francisco, CA 94114

https://bistrosfgrill.com/

It’s the last of the Cioppino nights @RoccosCafeSanFrancisco for the season soon

Heads up folks!

Some of you know that Rocco’s Cafe San Francisco is one of my “go to” fav places.

Top dishes on the menu include the seasonal Corned Beef & Cabbage we had last week during our annual St. Paddy’s Day Night out. 

But the other seasonal “must have” is the Chippino.

Just got word that the last time of the season for Cioppino is at the end of the month.. see the message below and use the link for reservations.

“The secret is out, so you better make your reservations now because it’s going to get a little crazy in here.LAST CIOPPINO of this season is Fri 3.31 & Sat 4.1, and this is no April fool’s joke!”

Rocco’s Cafe

1131 Folsom StSan Francisco, CA 94103-3931(between 7th & 8th Sts.)

Reservations Accepted: https://www.yelpreservations.com/r/roccos-cafe/

Thursday Night; clean the fridge out dinner… Baby “Chicken” Parma (aka Poached Eggs in Tomato Sauce)

So last night was once of those nights, that I get every so often. I know I want to eat at home since we were planning to go out the next night. But also wanted to use up what I had in the fridge.

So after an assessment;

  • I had lots ( and I mean lots) of eggs
  • Left over assorted cheeses and spiced meats from  Saturday night’s cheese plate
  • A few jars of good quality crushed tomatoes.

All that prompted me to remember a dish from the past, where you essentially “poach” eggs in tomato sauce and cheese in the oven.

So my dinner menu was hatched.

For the full recipe visit;

 

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Baby "Chicken" Parma (aka Poached Eggs in Tomato Sauce)

A quick and simple makes egg, sauce and cheese dish for a simple supper with a side salad or bread. 

Course Brunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author CyberGuy

Ingredients

  • 8 eggs
  • 2 small jars of crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 -1 1/2 cups chopped assorted cheeses
  • 1/2 cup grated parmagianno cheese
  • 1 tsp Black Pepper
  • 1-2 teaspoons Parsley I used dried, but fresh would-be great too.

Instructions

  1. Heat the stove to 350.

  2. Chop up the cheeses and meats, set aside.

  3. Mince garlic.

  4. In an oven proof skillet, add 1/2 teaspoon of oil, toss in minced garlic and sliced meats, saute' over medium until the meat begins to render some fat and get curled.

  5. Add the tomatoes, black pepper, and parsley to taste.

  6. Simmer on medium for 15 - 20 min. Taste for seasoning.(Salt, pepper etc)

  7. Turn off the burner


  8. Crack the eggs into the sauce - gently in. circular pattern with one in the center.

  9. Then surround and cover with the cheeses

  10. Place in the oven for 20 - 25 min on the upper middle rack until the cheese is bubbly.

Recipe Notes

 You want the eggs to be cooked but yolks still runny. Sprinkle some more grated cheese on it, toast up some bread and ladle it on.

Mind-mapping & Brainstorming starts on a full stomach

I needed a “me day” today. Too many big thoughts, changes & transitions to track, so wanted some creative alone time to plan, draft and brainstorm.

But first it needed to start with some coffee, then a walk to West Portal for a little nosh at Toast,


Then it was a stroll trough the Goodwill store for a few new dress shirts (with tags no less) – three dress shirts and an orange polo jersey for the summer, all brand new for less than $40. Score!

It was such a mild Friday night; albeit a lot of “full moon freakiness” out and about, we went for a  mani-pedi then opted for a comfort dinner at the Cove before walking home to prep for dinner on Saturday night. 

Went to make some layer cookies for dinner tonight (as a back up if my Apple & Pear Tart crashes and burns) at the house for Louis Karim, then realized I only had 1 can on evaporated milk; what to do? Original Version

Simmered almond milk down to replace the ev milk, then figured I would add dried cranberries and crystallized ginger to the chocolate and butterscotch chips. 

I think the adapted version tastes as good as the original but moves it from cookie bar, to gooey bar. 

Note: This means it’s one step closer to dairy free!