(Don’t) Hold the Mayo!

January 25, 2010

After confessing my second trimester mayonnaise cravings on Facebook, fellow readers replied with their favorite mayo memories:

“when i was little i LOVED mayo sandwiches on white bread. and i also put mayo on hot dogs.”

“Mayo, bologne and diced green peppers on white! That was my mom’s obsession.”

“I used to love mayo and American cheese sandwiches when I was little. Aahhh!”

Mayo is the stuff childhood comfort food was made of; but as adults, we are expected to know better or at least order the low-fat variety. Usually I save my slather of mayo for egg salads and BLTs, but my inner child (literally) prefers a steady stream.

So, thought I’d make my very favorite pasta salad that comes straight from the people at Hellmann’s (food companies love to send RDs promotional samples and recipes–did you know mayo is naturally rich in Omega 3 ALA’s?). This recipe reminded me of something I had in Spain, where vinegar, fish and veggies make up many a large midday meals.

Tuna & Bow Tie Salad

Tuna & Bow Tie Salad (Hellmann’s)

  • 8 oz bow tie pasta
  • 6 T Hellmann’s Regular or Light Mayo
  • 2 T red wine vinegar
  • 2 T chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 tsp ground black pepper
  • 2 (6 0z) cans tuna, drained and flaked
  • 1 (9 oz) package frozen green beans, thawed
  • 2 cups halved grape tomatoes
  • 1/3 cup chopped red onion
  1. Cook the pasta according to the package; drain and rinse with cold water until completely cool.
  2. In a large mixing bowl, combine mayo, vinegar, basil, garlic and pepper.
  3. Add remaining ingredients and pasta; toss well. Chill if desired.

Chunk Light tuna makes a killer Tonnato sauce


Help for Haiti

January 14, 2010

Two reliable organizations to support in Haiti are The World Food Programme and Medicin Sans Frontiere (Doctors Without Borders). To donate now, simply click on a link below:

Donate to the World Food Programme

Support Doctors Without Borders in Haiti

Donate to Doctors Without Borders

The Zoku quick-pop maker

Watching my banana pops freeze

Roughly 10 minutes later...

The finished pop!

Happy New Year to all! In 2010 I have an even greater reason to eat healthfully–I’m eating for two! A baby Fridge and Tunneler will appear sometime in June, no doubt with a healthy appetite.

When you blog about food, and “pregnancy-induced nausea” hits for the greater portion of the first trimester, you slack a bit in the postings. A fairly good excuse, I think. While I still fit behind the sink and stove, we’ll see what the third trimester brings.

So each Christmas, Mrs. Claus-in-law brings her chef-in-law a fun kitchen tool or toy. This year I may have dropped a hint for the Zoku popsicle maker, a kit that produces frozen treats in less than 10 minutes. Instant gratification appropriate for the busy New Yorker (quick shout out to the Zoku company, fellow bridge and tunnelers located in Hoboken, New Jersey). I gifted the very same pop maker to my sister to make homemade treats for and with my milk-allergic niece Abigail. Here’s hoping she outgrows this allergy in 2010.

What would be the first pop of the new year? I had two ripe bananas, which steered me towards a pudding-style pop. This recipe is in honor of my niece Abigail, who loves bananas and sticks to soy milk these days.

Banana Soy Smoothie Pop with Honey and Nutmeg

  • 2 ripe bananas
  • 1 1/2 cups vanilla soymilk
  • 1-2 tsp honey*
  • pinch of nutmeg
  1. Using an immersion (hand) blender or traditional blender, combine the above ingredients. Add more soymilk if mixture is too thick to pour into popsicle molds.
  2. Pour into the Zoku molds, or regular popsicle molds, and follow directions for freezing.

(*Omit the honey if sharing with a child under one year of age)