Dinner Salad

Summer is salad and leftover-using time, all at once - and without the need to turn on the stove. This particular one (of two) consisted of two big handfuls of leaves from our obliging Parris Island lettuce plants, a handful of baby arugula from the market (our sole plant didn't quite have enough to contribute), maybe 1/4 cup of chopped red onion, 1/3 cup chopped tomato (half a large one, seeded), a can of Matiz sardines and some lemon vinaigrette (courtesy of John).

Today's Lunch - Fried Rice and Sardines

 Had a full pic of last night's dinner, which was the same thing plus some salad greens, but they didn't pass even my lax standards. This shot, taken from lunch today, fared a bit better.

Basically I followed the Bittman basic fried rice recipe with the dried-out remains of my mushroom broth and stewed garlic rice, not including the egg, adding a diced carrot and increasing the ginger, garlic and scallion proportions. Turned out wonderfully - also went well with a handful of baby spinach and a couple of sardines.

• 3 tbsp. peanut oil
• 1-1/2 tbsp. ginger, minced
• 1-1/2 tsp. garlic, minced
• 2 heaping tbsp. scallions, minced
• 1 medium carrot, diced
• 4 or so cups old rice
• 2 tbsp. soy sauce
• more minced scallions for garnish

Heat oil over medium-high heat in a large pan or wok. When hot, add ginger, garlic and scallions. Cook for 1-2 minutes, stirring constantly to avoid burning. Add carrots and cook for a few minutes, till they just begin to soften.

Add rice and cook, stirring often, till hot. Add soy sauce, mixing it thoroughly into the rice. Taste and adjust seasoning. Garnish with scallions and enjoy.

Tonight's Dinner

Whole-wheat spaghettini with a variant on my sardine and tomato sauce: added 4 minced anchovies with the onion and garlic. Yum!

Pasta with Sardine and Tomato Sauce

This is for tomorrow's Mr. Bento. While I do value my protein, it was sad to open and use an entire tin of sardines unmolested, sans little paws batting at my calves and loud demands for compliance with the household fish tax.

While Bittman, whose basic tomato sauce recipe this is very loosely based on, claims that this is enough for a pound of pasta, I like a lot of sauce, and so figure it's good for about 1/2-3/4 lb.

• 3 tbsp. olive oil
• 4-5 fat garlic cloves, minced
• 1 small onion, minced
• 1 4.25 oz. can of sardines in tomato sauce
• 1 28-oz. can of tomatoes (San Marzano in this case)
• 1/4 tsp. crushed red pepper flakes
• salt to taste

Salt a pot of water, bring it to a boil and cook anywhere from 1/2-1 lb. of your favorite pasta (I used whole wheat rotini). Drain and set aside.

Meanwhile, heat 2 tbsp. of the oil, the garlic, onion and red pepper flakes in a large pan or skillet over medium heat till the onions are translucent and the garlic's golden (3-5 minutes).

Mash up the sardines and add them to the pan. Raise the heat to medium and cook for 2-5 minutes, till they dry up a bit and release their smell.

Crush the tomatoes (I use my hands) and add them to the pan. Turn the heat to medium-high and cook, stirring occasionally, till the tomatoes break down and become saucy (10-15 minutes or so). Add some of the liquid from the can of tomatoes if the mixture starts to seem too dry.

Correct seasoning and remove from heat. Stir in the last tbsp. of olive oil, then toss with your pasta.