Tuna, White Beans, Artichokes and the “Presto Chango” Effect
We decided to paint the kitchen ourselves this past weekend. The quotes we were getting to do the job seemed over the top ridiculous.
Personally, I enjoy painting the rooms of my dwelling space.
I have learned to detest wallpaper and love the instant gratification of paint.
The “Presto Chango” Effect.
Unless something technical needs to be done; I can paint walls and cabinets like a pro. Based upon what we found while doing this project, we certainly did it better than the last “pro” who was hired to paint.
I love doing it. There is another mental space I go to when doing these kind of projects. It is a fun place to go and I don’t stay long so it is best to take advantage when it comes around.
“Let’s go buy paint and get going ” we discussed one morning.
So off we went to the paint store to buy what we needed to transform the kitchen.
Robert was amazed as to how much we actually were able to do in a days time. We began on Saturday, mid-morning, and finished Monday around dinner time, after work.
Over last weekend we dismantled the kitchen; removed cabinet doors and hinges; and such.
This is how the sequence went: Degrease, wash, dry, sand, damp mop dust, dry, prime, paint 2 coats, let dry.
The kitchen is now back in working order and feels great to be cooking again.
Presto Chango. Gotta love it.
This is an easy recipe when you want something quick and easy. (And don’t want to mess up the kitchen.)
The entire dish is easily made in the time it takes to cook the pasta.
You only need a few ingredients.
Cannellini Beans, canned tuna, artichoke hearts, lemon and pasta and cheese if you like.
Tuna, White Beans, Artichokes and Pasta
- 1 – 2 ounce tin of anchovies in oil
- 1/2 onion or shallot, finely chopped
- 2 cloves of garlic, thinly sliced or minced
- 1 – 5 ounce can of “Wild Planet” wild caught tuna. This tuna is not oil packed. (Use your favorite Tuna)
- 1-14 ounce can of artichoke hearts – packed in water, not oil
- 1-15 ounce can Bushes Cannellini Beans (also known as white kidney beans)
- 1/2 cup chicken stock
- Zest and juice of 1 lemon
- 1/2 package of your favorite pasta shape. I like Orecchiette for this because of the shape and the ability to hold on to sauce. (The pasta looks like little hats when cooked.)
- Salt and pepper to taste
- Parmesan or Asiago cheese to shred over top
Bring the water for the pasta to a boil, salt the water and add pasta.
Note how long the pasta takes to cook so it does not get over done and mushy.
Heat a large pan over medium heat. Add the anchovies and saute until they “dissolve” while being cooked.
Add the onions and garlic. Saute until the onions are soft and the garlic is fragrant.
Add the artichokes, beans and tuna and chicken stock. Bring to a simmer.
Add the lemon zest and juice.
Taste the sauce and adjust the seasonings with salt and pepper.
When the pasta is done, drain and fold it into the pan with the other ingredients.
Top with shredded cheese and serve.
A salad on the side rounds the meal out nicely.