Sure-Fire Easy Tuna Noodle Casserole

The original recipe called for chicken when I initially thought it was for a tuna casserole. Whoops! Here’s how I got out of it.

Ingredients:
1 Can Condensed Cream of Mushroom Soup
1/2 Cup 1% Milk
1 1/2 Cups Frozen Mixed Vegetables
1 Can Tuna in water, drained and flaked
2 1/2 Cups medium egg noodles, cooked and drained
1/2 Cup Cheddar Cheese, grated
1/4 Cup Parmesan Cheese, grated
1/4 Cup Italian Breadcrumbs
1/4 Tsp ground black pepper
1/4 Tsp Curry (Optional)

Directions:
Preheat oven to 400 degrees F. In a 9×9″ Pyrex dish, stir the tuna, noodles, soup, milk, Parmesan cheese, vegetables, curry, and black pepper. Top with cheddar cheese, then sprinkle breadcrumbs.

Bake for 25 minutes, serve hot.

If you want to knock off a few calories or carbs, you can either omit the cheddar cheese, or breadcrumbs. Our family likes to serve smaller portions to get the extra crunch.

Yet another perfect comfort food for winter.

Second Presidential Debate Drinking Game Rules

Kudos to a fellow New Jerseyan for coming up with tonight’s rules for the Second Presidential Debate Drinking Game.

As always, if you are out of the home, have a designated driver and PLEASE drink responsibly.  Soda, french/freedom fries and potato chips are great alternatives to drinking.

Terra Cotta Chicken Pot Pie

I stumbled across this Good Eats video on hulu.com.  I personally have not tried it yet as I am unsure about the terra cotta pan.  Do we just get one of these things from the local garden center??  Anyone?

Fantastic idea, nevertheless…

Vice Presidential Debate Drinking Game

Thank goodness I work from home and do not have to worry about staggering into the office (at least I think I don’t have any video conferences scheduled), my box o’ wine will do just fine.

Here are the best rules I could find for tonight’s VP Debate between Senator Biden and Gov. Palin.

Please drink responsibly or designate a driver.  Some also use a plate of spicy french/freedom fries in lieu of drinking. Potato chips also work well.

Honey Curried Chicken & Root Vegetables

It is the first day of autumn and there is nothing better than to fill the kitchen with warm spices and fresh bounty of fall vegetables.

Ingredients:

• 2 – 2 1/2 pounds of skinned chicken breasts
• 3 large potatoes quartered or 9 – 12 whole baby potatoes
• 2 medium turnips peeled and cut into eighths
• 3 – 6 carrots peeled and cut into large bites
• 6 – 9 shallots cloves separated and cut in half *
• 1/2 cup honey
• 1/4 cup whole dijon mustard
• 2 – 3 tbsp water
• 2 cloves garlic minced
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 2 tsp curry powder
• 1/4 tsp ground ginger
• 1/4 tsp crushed dried chiles

Directions:

Place all vegetables in a steamer and steam for about 15 – 20 minutes (you can also boil in a large pot in you prefer).  While vegetables are cooking preheat oven to 375 degrees F. In a small saucepan, add honey, water, mustard, garlic, butter, chiles, curry, salt & gingers and bring to a slow boil stirring constantly. Remove from heat and set aside.  

Trim any excess fat off the chicken breasts.  Spray a shallow pyrex roasting pan with cooking spray and lay breasts evenly.  Add steamed root vegetables and fill any open gaps.  Pour 1/2 of the curry honey mixture over the chicken and with a basting brush, spread sauce over the chicken and vegetables.  Bake uncovered for 35 – 40 minutes basting the remaining sauce every 10 – 15 minutes until no more mixture remains.

Serve hot.

* If you do not have shallots, you can substitute quarter chipolini onions or even add 2 tbsp dried minced onions to the sauce instead.

Fresh Pico de Gallo Green Salsa With Green Zebra Tomatoes

Green Zebra Tomatoes

Another great thing about some CSA’s is that they are unfraid to try different heirloom variety tomatoes and this week was no exception, though the variety I am talking about is actually not a heirloom but easily misconstrued as one!  We got a ton of a rare variety called Green Zebra Tomatoes.

I was never a huge fan of tomatoes but I do like salsa.  So instead of the traditional red salsa I made a greener variety.

Ingredients:

• 4 Green Zebras seeded and chopped
• 1/2 cup finely chopped onion
• 2 jalapeños seeded and finely chopped
• 1 tomatillo chopped
• 2 tbsp of green banana pepper chopped
• 1 1/2 teaspoons finely chopped cilantro
• 1 tsp lime juice
• Salt & Pepper to taste

Combine all the ingredients in a non-metal bowl and refrigerate for at least an hour before serving.  Drain excess juice as desired.  Makes about 2 cups.

Final result:

Pass the totilla chips!

 

 

Off To The Beach!

It’s a last minute deal, but we are going ‘Down Da Shore’ as we say here in New Jersey. Personally I am a lake person myself.  Of course I am put in charge to feed my small army of 4 and maybe a couple of other moochers.

I do not have a big budget and found that cleaning the refrigerator is the best way go go about it. Also, I find finger foods and eating from the original container is works great, less garbage to tow.

Menu:

• 1/2 Portabella Mushroom & Mozzarella sandwich on Panini bread leftover from Tooze, a local restaurant
• Crudite of black tomatoes and purple peppers
• Cherry tomato, basil and dry mozzarella salad
• Organic watermelon slices
• Leftover Cheese Pizza on Whole Wheat Crust
• Boxed Juice
• Diluted apple juice in large container

Of all the food that we had, only the watermelon slices were leftover.  Everything was wiped out.

CSA Week 3 – Crustless Broccoli Quiche, Hot Radish Salad and A Quick Way To Decorate

Even with only 4 heads of lettuce from last week, we did not finish it.  And we have more!  The high 90’s heat nearly wiped out what was left of the strawberries but we still got some.  Technically you can only pick up your PYO share on your pick-up day; the CSA was so desperate to get the strawberries harvested that there was a call on the website to come on down and get your 6 quarts even though it was not your pick up day. The call was truly answered as we only got three quarts today. 

Distribution:

• 8 heads lettuce (Bibb, Oak Leaf, Leaf) ($15.92)
• 1.5 lbs spinach ($10.48 )
• 1 bunch collards ($1.60)
• 2 bok choy ($8.25)
• 1 bunch radishes ($1.29)
• 2 heads broccoli ($7.98  )
• 3 qt strawberries ($17.97)
• 1 pt snow peas ($4.99)
• 30 sweet william flowers (share called for 100)

 

Previous Week’s Overall Total: $90.05

Total Estimate For This Week: $68.48

Grand Total Value: $158.53

What I Did/Am Doing With This Produce:

I made a Crustless Broccoli Quiche from a recipe that my mother mailed me sometime back.  Even with an added 1/4 tsp of white pepper and a tsp of chopped garlic scapes it was on the bland side.  But hubby said he liked it and thought it a good idea to create other variations of it.  Also the 45 minutes the directions called for did not thoroughly cook the quiche and required more than an hour.  Next time I ante up to 375 degrees instead of the called for 350.

I also made a Hot Radish Salad.  By doing this I washed both the radishes and their leaves thoroughly. Then I separated the leaves and put aside.  The radishes were cut into quarters and steamed for about 15 minutes.  While this was happening, I sauteed the leaves in olive oil and a little sea salt.  When the steaming was finished I combined the two and seasoned with Slap Ya Mama cajun seasoning.

Final Result:

Dessert was a shameless pre-made cookie dough, but with super fast decorations. Here’s what I did:

I set the oven as directed.  And cut into 1/2 inch slices and then into quarter sized pieces.  In a small Pyrex bowl (any small bowl will do) I had mini chocolate chips and sprinkles.

 

I simply lightly pressed the cookie quarter into one of them and placed on my cookie sheet.  

Baked in oven as directed.  Voila!  No fuss, no muss! Pretty cookies as if store bought (so to speak).

 

CSA Week 2 – Chickpea & Kale Soup

I checked out the website and all it called for was only 4 head lettuce, small batch of arugula and 3 quarts of strawberries.  Boy was I in for a surprise and ever thankful to my hubby for getting me those wellies (OK, they are Gemplers) for my birthday. The mud in the PYO fields was near shin deep in some areas

Distribution:

• 4 heads lettuce ($7.96)
• 1 bunch Kale ($2.49)
• 1 bunch Collards ($1.60)
• 1/2 lb Arugula ($7.95)
• 1.5 lbs Spinach ($8.95)
• 1 quart Snap Peas ($4.50)
• 5 quarts Chandler Strawberries ($29.95)
• 1 bunch Anise Hyssop (PYO)
• 1 bunch Catnip (PYO)
• 1 bunch Oregano (PYO) ($1.99)
• 1 sm. bunch sage (got the flowers as I grow my own) (PYO)
• 10 Sweet William Flowers (share called for 40, I don’t have a vase big enough)

 

Previous Week’s Overall Total: $24.66

Total Estimate For This Week: $65.39

Grand Total Value: $90.05

Wondering what it all looks like?

 

Average Size of Lettuce Head:

That’s a quart container BTW.

Yeah, the Chandler Strawberries Are Organic!

 

What I did/am doing with this produce:

We barely finished the strawberries from the previous week and the heavy downpour from the night before and bumpy ride back home dinged a number of berries.  2 quarts were cleaned quartered and stored in the freezer (maybe I’ll make berry xmas pudding this year).  I will be making my strawberry/feta salad again on Friday for the kids’ last day of school picnic, and will probably toss in some spinach. The collards were steam blanched and frozen. Made Chickpea and Kale soup for supper (recipe below). The leftover stems, which are normally discarded I made into a small side dish in cajun style (sans bacon or ham). Enjoyed a handful of snap peas.  Spinach will be frozen tomorrow.

Chickpea & Kale Soup

The original recipe can be found here if you prefer using real chorizo (there is a turkey variety out there, but I have not found it yet) and a food processor.  My version is altered slightly.

Ingredients: 

 

• 1 cup chopped onion (medium)
• 3 garlic cloves chopped
• 1 large or 2 small bay leaf
• 1/4 teaspoon black pepper
• 2 tbsp extra virgin olive oil
• 3/4 potatoes cut into medium cubes with skins on
• 1/2 – 3/4lb kale, cut into this ribbons *
• 3 1/2 cups chicken broth of vegetarian equivalent
• 2 cups water
• 1 14oz can garbanzo/chick peas drained and rinsed
• 1/2 lb hot italian turkey sausage, casings removed

 

In a large soup pot (4 – 6qt.) over medium high heat, combine oil, pepper, bay leaf, onions and garlic and saute for about 6 minutes. Add broth, water, potatoes, and kale and bring to slow boil and cook until potatoes are cooked through, about 15 – 20 minutes partially covered.  While this is cooking, remove the turkey meat from the casings and make into small 1/2 – 1 inch meatballs.  When potatoes are done, reduce heat to low and gradually add the meatballs, then add the garbanzo beans. Simmer uncovered for about 5 minutes.  Remove bay leaf and serve hot with optional hot sauce, salt and pepper for individual preferences.

Serves 6

* Curly kale (which I used here) can be a bit of a hassle to make ribbons.  I found that if I take each leaf removed from the stem and tightly roll into a ball.  Then I very thinly cut into ribbons.  Not always consistent as when one would roll kale in to a ‘cigar’, but has a nice rugged homemade texture about it.  Be careful when cutting into ribbons as your fingers are very close to the blade.  Make sure you know the proper technique when cutting ‘at close range’ before attempting this!  Otherwise use a food processor or chop coarsely.

Final Result:  

Also with my goal of letting nothing go to waste and finding it’s way to my compost, I steamed  the Kale and Collard stems for about 8 minutes.  I then diced, added about 1/2 tsp red wine vinegar, a little dab of butter and a dash of cajun seasoning, Slap Ya Mama!  Very politically incorrect name for a product, but the seasoning beats Old Bay any day!  

 

CSA Week 1 – Strawberry Feta Salad

I do not know how long I might be able to keep up such a feat, but I would like to emphasize the benefits of utilizing a CSA share (also known as Community Supported Agriculture).  I do not have the exact number but I think we paid about $600 (might be more like $700) for a family farm-pick-up share.  I will try my best to get the grocery store equivalent of each item and tally overall grand total value of produce.  Items that are missing an estimated price denote information n/a.

Officially the CSA started two weeks ago, but the strawberries in the PYO fields were not ready yet and only 6 heads of lettuce were being distributed.  Not really worth the near 90 minute r/t in gas.  So we started this week:

Distribution:

• 4 heads of Red Summer Crisp Lettuce ($6.38)
• 4 heads of Green Summer Crisp Lettuce ($6.38)
• 3 Quarts of Strawberries ($11.97)
• 1 sm bunch catnip (PYO)
• 1 sm bunch lemon balm (PYO)
• 1 sm bunch horehound (PYO)
• 1 sm bunch thyme (PYO)
• 1 sm bunch of winter savory (PYO)
• 12 stems Sweet William flowers (PYO)

Total Estimate For This Week: $24.66

What I did/am doing with this produce:

Being that we still have small children that turn their noses up at veggies, a good portion of the produce that cannot be frozen will go to nearby relatives. At least one quart strawberries is heading for the freezer.

I have been making the following salad over the last couple of days:

Strawberry Feta Salad

• 1 Head Lettuce cleaned & hand torn to bite sized pieces
• 1 pint of strawberries, sliced into 6 – 8 wedges each
• 2 – 3 oz garlic/herb feta cheese (plain feta will do) and well crumbled.

Simply combine all ingredients into very large bowl and toss well.  Dressing options are: 1 – 3 tablespoons plain basalmic vinegar, 1 – 2 tablespoons of vinegar/oil dressing, or (personalfavorite) forego dressing altogether and enjoy each ingredient individually.