from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!
Tuna Noodle Casserole
8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)
Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.
Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.
Sunday, May 3, 2009
Sunday, March 15, 2009
Orzo and White Beans with Parsley Pesto
from Complete Vegetarian Kitchen by Lorna Sass. This was adapted to add in the orzo, because a whole plate full of beans did not excite me!
Orzo and White Beans with Parsley Pesto
1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt
Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.
Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.
Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.
Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.
When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.
Orzo and White Beans with Parsley Pesto
1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt
Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.
Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.
Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.
Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.
When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.
Saturday, March 14, 2009
Egg Foo Yung
from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer. We made this with leftover trout. The fresh pineapple is really key to an amazing taste.
Egg Foo Yung
Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt
Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally
Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.
In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.
Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.
Serves 4
Egg Foo Yung
Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt
Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally
Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.
In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.
Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.
Serves 4
Carrot Slaw
from cdkitchen.com - adapted slightly
Carrot Slaw
2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise
Combine all ingredients together. Stir until well mixed. Serve chilled.
Serves 2-3
Carrot Slaw
2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise
Combine all ingredients together. Stir until well mixed. Serve chilled.
Serves 2-3
Baked Trout Fillet with Buttered Almonds
from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.
Baked Trout Fillet with Buttered Almonds
1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on
Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.
Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.
Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.
Serves 4-6
Baked Trout Fillet with Buttered Almonds
1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on
Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.
Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.
Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.
Serves 4-6
Spicy Tofu
from Vegetarian Cookbook by Nicola Graimes
Spicy Tofu
Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes
Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*
steamed rice, to serve
Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.
Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.
Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.
Serves 4
*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms
Spicy Tofu
Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes
Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*
steamed rice, to serve
Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.
Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.
Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.
Serves 4
*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms
Sunday, February 1, 2009
Spanish Potato and Chorizo Tortilla
from Starting with Ingredients by Aliza Green.
Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.
2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten
Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.
Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.
Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.
*We just used regular paprika.
Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.
2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten
Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.
Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.
Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.
*We just used regular paprika.
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