Preparing For a Rainy Day

Autumn days here on the Pacific Coast can be cool and rainy.  When the forecast calls for rain, I like to prepare some things to have on hand, in the refrigerator, so that I am not steaming up the inside of the boat when it is raining and I cannot throw open the hatches to dry things out. 

The foods I choose to precook are things that normally give off lots of steam themselves or require boiling water... pasta, rice, potatoes, hard boiled eggs, quinoa, farro... and the like.

 Yesterday I baked a few potatoes and cooked some rice. 

So, for dinner tonight, I decided to use some of the rice and put together cold, but hearty, dinner salads.  I went with a Mediterranean theme and they turned out very nicely.  A filling and delicious dinner, put together in vary little time.

The ingredients can easily be halved if you are dining alone.  Or if you wanted to make this for lunch, you could just use less rice.  One cup would probably be plenty and would reduce the Points Plus value by 2.



Rainy Day Rice Salad
Makes 2 servings

• 3 cups cooked rice
• 1 can, approximately 4 ounces, albacore tuna, drained
• 2 inches of a long English cucumber, slivered
• 6 cherry tomatoes, quartered
• 2 Tbs sliced black olives
• 2 Tbs slivered white onion
• 2 Tbs lite shredded parmesan cheese
• Dashes of oregano, salt and pepper

Dressing:

• 2 tsp EVOO
• 3 tsp white balsamic vinegar
• 1 tsp lemon juice

1. Set out 2 serving bowls and put half of the rice into each bowl. 
2. Add half of the tuna, cucumber slivers, tomato quarters, olives and onion to each bowl.
3. Mix the dressing ingredients together in a small bowl and then put half on each salad.
4. Stir each salad, then garnish  with 1 Tbs of the parmesan shreds, a bit of oregano and salt and pepper.

Per serving.
Weight Watchers P+ = 11.
Calories 420; Protein 24g; Carbohydrate 63g; Fat 8g; Fibre 5g.

Place half of the ingredients into each of 2 serving bowls.

Add the dressing, stir and garnish.  Mmmmm.



Printable Recipe

Shredded Carrot Salad with Raisins

This salad is one that I enjoyed at my Mother's table, as a child.  It appeals to me visually and satisfies my need for something crunchy and sweet.  It is also full of vitamins.

I am sure that my Mother would have have prepared it with regular mayonnaise and white sugar.... my version is much lighter but just as tasty!



Shredded Carrot Salad with Raisins
Makes 4 generous servings

• 3 medium carrots, washed, peeled and grated
• 1/2 cup raisins
• 1/4 cup fat free Miracle Whip or other mayo 
• 1 packet Splenda
• 1/2 teaspoon salt
• Dash of black pepper

1. Put grated carrots in a large bowl and toss with remaining ingredients.
2. Chill thoroughly before serving.

Per serving.
Weight Watchers P+ = 2.
Calories 71; Protein 1g; Carbohydrate 17g; Fat 0g; Fibre 2g.

Printable Recipe

Hello Sweet Dumping Squash!

I could not resist purchasing this lovely little Sweet Dumpling squash at a local market a few days ago.  It has been sitting on the counter, waiting for me to decide what to do with it... other than admire it because I think it is so cute!

Today I decided I would have it for my dinner.. and because I have a bago of lovely fresh baby spinach leaves in the fridge, I wanted to have a re-rerun of the Buttercup Squash and Spinach Salad I made a couple of weeks ago.

When I cut and cleaned it, I noticed that it looked very much like an Acorn squash.  I cooked it in the microwave oven for 7 minutes altogether and then left it to cool.

At dinnertime, I assembled the salad ingredients, and added 2 Tbs of dried cranberries to the mixture.  I used the same dressing as before too, as I knew that cinnamon would be a tasty match for this squash.  (This adds 1 Points Plus value to the serving.)

It was delicious!  This Sweet Dumpling squash really lived up to its name... it is a similar texture to the Acorn squash, but there is a definite sweetness to it.

I am so thrilled to add another variety of winter squash to my list of favorites!

Wash and dry the  cute little squash.

Cut in half and scoop seeds out of the centre before cooking.

Assembled and ready to enjoy.