Tuna Noodle Casserole

Paul and I both have ever "enjoyed" tuna noodle casserole, so when this recipe said "Never had it?  Try it, trust me.  Had it?  Try this one, trust me" well, needless to say, we had to try it.  And we are SO glad we did.  This is outstanding!  Try it - you'll like it!

Tuna Noodle Casserole

For the Noodles:
2 Tbsp. unsalted Butter
Salt
4 C. Egg Noodles
16 ounces canned Albacore Tuna in Oil, drained and flaked
10 ounces frozen peas, thawed and rinsed (we omitted these in exchange for fresh green beans)
4 ounces sharp Cheddar cheese, shredded
4 ounces Irish Cheddar cheese, shredded (it makes a difference, don't just go all sharp cheese)

For the Sauce:
2 Tbsp. unsalted Butter
1 Tbsp. EVOO
1/2 tsp. dried Thyme
1/2 C. chopped Onion
Salt/Pepper
8 ounces Baby Bella Mushrooms, sliced
4 tsp. Worcestershire sauce
1 Tbsp. Horseradish
2 Tbsp. all-purpose Flour
1.5 C. Chicken Stock
2 C. Heavy Cream

For the Topping:
3 C. Panko
3-4 Tbsp. EVOO
Salt/Pepper

Butter a 9x13 baking dish.  Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil and cook the egg noodles until al dente according to package directions. (Since we hate peas, we blanched the fresh green beans with the pasta noodles when close to al dente.  We then proceeded with draining and mixing as directed with noodles and green beans together).  Drain and immediately place noodles in a colander submerged in a large bowl of ice water.  Once cooled, drain and pour the pasta into a large bowl with the tuna, (peas), and both cheeses.  Mix thoroughly.

In a large straight-sided pan over medium-high heat, combine the butter, EVOO, thyme, onion, a pinch of salt, & a few grinds of pepper.  Cook until the onion is tender.  Then add the mushrooms and cook until tender and darkened (approx. 10 minutes total).  Add the Worcestershire sauce, horseradish, and sprinkle the flour over the pan.  Stir and cook 1 minute more.  Raise the heat and add the stock.  Cook until it thickens, then stir in the heavy cream.  Simmer about 4 minutes more.  Taste and season with salt/pepper if needed.  Stir into the prepared noodles and pour into the prepared dish.

In a small bowl, combine the panko, 3 Tbsp. EVOO, a pinch of salt, and a few grinds of pepper.  Stir until the crumbs evenly soak up the oil, adding more oil if needed (but don't saturate).  Sprinkle evenly over the top of the dish and bake uncovered until the top is golden brown (approximately 35 minutes).

Recipe courtesy of Sunny's Kitchen, 2013.  p. 155.

Spicy Garlic-Studded Meatloaf

For the garlic:
12 garlic cloves, peeled
1 Tbsp. Unsalted Butter
Salt

For the Spicy Ketchup:
1.5 C. Ketchup
1.5 tsp. Apple Cider Vinegar
2 Tbsp. Sriracha Hot Chili Sauce

For the Meatloaf:
1 Egg
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sweet Paprika
2 Tbsp. Worcestershire Sauce
8-10 sprigs fresh Thyme, leaves stripped, chopped
1/2 C. chopped Onion
1 Scallion
1 lb. Ground Turkey
1 lb. Ground Beef Chuck (80/20); we used Ground Chicken instead
3 slices Potato Bread, lightly toasted, cut into 1/4 inch cubes

Preheat oven to 375 degrees.  Trim a thin sliver off each end of the garlic cloves and discard.  In a small pan over medium heat, melt the butter with a pinch of salt.  Add the garlic and cook on one side until golden.  Flip and cook on the other side.  Goal is to put color on the garlic, not cook them through.  Remove from the heat.

In a medium bowl, stir together the ketchup, vinegar, and sriracha.  Set aside.

Whisk the egg in a large bowl, whisk in salt, pepper, and paprika until smooth.  Add the Worcestershire, thyme, onion, scallion, and 1/2 C. of the ketchup sauce.  Stir to combine.  With your fingers, gently crumble in the turkey and beef.  Add half the crumbled chuck to the bowl, then some bread, some turkey, more bread, and repeat until done.  Add the reserved garlic cloves, and gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined.  Transfer the meat mixture to a 9x5inch loaf pan and flatten the top.  Pour the remaining spicy ketchup on top and spread evenly.

Bake the meatloaf, uncovered, for 50 minutes.  Remove and rest for 10 minutes.  Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices (meatloaf will still be juicy if you are sure to let it rest).  Slice 1-inch think portions and serve.

Recipe from Sunny's Kitchen, 2013.  p. 134-5.

Spiced Chickpea & Spinach Soup

1 Tbsp. Vegetable Oil
1 Onion, finely chopped
2 cloves Garlic, crushed
1 tsp. whole Cumin Seeds (we didn't have this, so we used cumin powder - just as good)
2 tsp. medium Curry Powder
1 tsp. hot Chili Powder
1 (15-ounce) can chickpeas, rinsed & drained
1 (14.5-ounce) can diced tomatoes
2 C. Vegetable stock
3.5 C. chopped spinach (thawed if frozen); we used fresh
Salt/Pepper

Mint Dressing:
1/2 C. plain Greek yogurt
2 Tbsp. Mint leaves, finely chopped


Heat oil in saucepan over medium heat.  Add the onion and saute for 5 minutes, until starting to soften.  Add the garlic, cumin seeds, curry powder, and chili powder.  Cook for 1 minute stirring continuously.   Add the chickpeas, tomatoes, and stock and season with salt and pepper.  Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, in a bowl, mix the yogurt and mint leaves.  Season with salt and pepper and mix again.  Cover and chill until ready to serve.

Finally, stir in the spinach into the soup and cook for an additional 1-2 minutes, or until the spinach has wilted.  Serve with a little of the mint dressing drizzled over the soup.

Recipe from Good Food Made Simple:  Soup. p. 28.

Chorizo & Kale Soup

3 Tbsp EVOO, plus extra for drizzling
1 Onion, finely chopped
2 cloves garlic, finely chopped
8 Yukon Gold, red skin, or white round potatoes (2 lb.), diced
6 C. vegetable stock
4 oz. (precooked sausage) chorizo, thinly sliced
7 C. shredded kale (1 lb.)
Salt/Pepper

In a large saucepan, heat 1 Tbsp. EVOO.  Add the chorizo and cook over low heat, turning occasionally for a few minutes until the fat runs & chorizo is crisp in texture.  Remove the chorizo with a slotted spoon and drain on a paper towel.  Add 1 Tbsp. EVOO into saucepan.  Add the onion and garlic and cook over low heat, stirring occasionally for approximately 5 minutes, until softened.  Add the potatoes and cook another 3 minutes.  Increase the heat to medium, pour in the stock, and bring to a boil. Reduce heat, cover, and cook for 10 minutes.

Remove the pan of soup from the heat and mash the potatoes.  Return to the heat, add the kale and bring back to a boil.  Reduce the heat and simmer for 5-6 minutes until tender.  Remove the pan from the heat and mash the potatoes again.  Stir in the chorizo, season with salt and pepper, and ladle into bowls.  Drizzle with a little oil (if you'd like) and serve immediately.

*Original recipe from Good Food Made Simple:  Soup.  p. 58.

Cheese & Bacon Soup

We had high hopes for a ton of soups in January and February, but many of the scheduled soups got pushed back due to rescheduled activities and such.  But, we did have a few soups that were absolutely awesome, and we wanted to share them with you.


Cheese & Bacon Soup


2 Tbsp. butter
2 cloves garlic, finely chopped
1 large onion, thinly sliced
8 ounces smoked lean bacon, chopped (we used chopped pancetta)
2 large leeks, trimmed and thinly sliced
2 Tbsp. all-purpose flour
4 C. vegetable stock
4 Yukon gold potatoes, chopped
1/2 C. heavy cream
2.5 C. shredded cheddar cheese (plus extra for garnish)
Salt/Pepper


Melt butter in a large saucepan over medium heat.  Add the garlic and onion and cook, stirring for about 3 minutes, until slightly softened.  Add the chopped bacon and leeks and cook for an additional 3 minutes, stirring.


In a bowl, mix the flour with enough stock to make a smooth paste, then stir it into the pan.  Cook, stirring, for 2 minutes.  Pour in the remaining stock, then add the potatoes.  Season with salt and pepper.  Bring the soup to a boil, then lower the heat and simmer gently for 25 minutes, until the potatoes are tender and cooked through.


Stir in the cream and cook for 5 minutes, then gradually stir in the cheese until melted.  Ladle into warm bowls.  Garnish with shredded cheddar cheese and serve immediately.

Recipe from Good Food Made Simple:  Soup. p.158

Valentine's Dinner Surprise

So Tim was off on Valentine's Day and Paul had to work, so as a surprise, Tim made dinner.  If you're looking for an extra-special surprise, this meal was not terribly difficult to make, but was absolutely delicious and packed a great punch!

FYI - Paul was completely surprised to see dinner ready when he walked in the door.

Helpful hint:  Prep dessert first (soufflé can sit in fridge until ready to heat).

MAIN COURSE: 
Pork Chops with Wine & Garlic


6 whole pork chops
2 Tbsp Garlic EVOO
3 Tbsp Butter
Salt/Pepper
1.5 C Red Wine
1/2 C Beef Broth (more if needed)
1 Bay leaf
1 Tbsp. Balsamic Vinegar
2 whole heads of garlic (18+ whole peeled cloves of garlic)

Heat oil and 2 Tbsp. butter in a heavy skillet over high heat.  Salt and pepper both sides of the pork chops and sear them on both sides until they are golden (approx. 2 minutes per side).  Remove from skillet and set aside.  Don't worry too much about them being completely cooked (they'll have time later to cook through - main focus right now is a good sear).

Reduce heat to medium-high  and throw in the whole garlic cloves.  Stir them around and cook for several minutes until golden brown.  Pour in the red wine and add the bay leaf.  Stir around and let it reduce (raise heat if necessary).  Cook sauce for several minutes (until reduced and thick).

Stir in the beef broth (add more if it needs the liquid) and add the chops back in to the liquid (arrange them so that they're swimming in the sauce).  Allow the chops to cook in the liquid a few minutes then pour in the balsamic vinegar.  Stir to distribute, cook a few more minutes, until the pork chops are done.

Remove the chops from the pan once more, let the sauce reduce more (if needed) until it is very thick and rich.  Garlic should be soft.  Swirl in 1 Tbsp. butter and sprinkle with salt and pepper. 

Arrange pork chops on a platter, pour the whole skillet of sauce (including garlic) over the top.

(Original recipe from Pioneer Woman)

SIDE: 
Mediterranean Salad


1 can (14.5 oz) Hunt's Diced Tomatoes with Basil, Garlic, & Oregano, undrained
1 Tbsp. balsamic vinegar
1 pkg (10 oz) mixed salad greens
3 Tbsp. chopped ripe olives
1/4 C. chopped green onions
1/4 C. crumbled feta cheese

Stir together undrained tomatoes and balsamic vinegar in a large bowl.  Add the salad greens and toss to combine.  Divide salad among plates.  Top with olives, onions, and cheese.

(Original recipe from readyseteat.com)

DESSERT:
Chocolate Soufflés

2 Tbsp. butter, plus more for coating ramekins
1/4 C. granulated sugar, plus more for coating ramekins
8 oz. good quality dark chocolate, chopped
7 eggs, separated
Pinch of Salt
Melted vanilla bean ice cream (for serving)

Preheat oven to 350 degrees.

Butter 6 ramekins (or 1 large soufflé dish) and coat with the granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar.  Heat the chocolate and butter in a glass bowl over simmering water in a double boiler until blended, stirring occasionally.  When blended, remove the bowl from the double boiler.

Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form.  Add the 1/3 C. granulated sugar gradually, beating constantly until stiff peaks form.  In a small bowl, whisk the egg yolks until slightly paler in color.  Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.

Spoon (or pipe) the chocolate mixture into the prepared ramekins and arrange them on a baking sheet.  Carefully put them in the middle of the oven and bake until the soufflés are risen and cooked, about 18-25 minutes.  Remove the soufflés from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the soufflés.

(Original recipe from Food Network's 5-Ingredient Fix with Claire Robinson, 2010)

January - February 2014

Yes, we've been eating these past 2 months.  It has just been SO terribly hectic and busy this year we haven't had the time to sit and update the blog.  For those of you curious as to how life is going, we're keeping extremely busy.  After Christmas, Paul and Tim had a couple extra days off due to snow but finally went back to work.  Debate tournaments have kept Tim active on the weekends and Paul is constantly updating and planning lessons for his 3rd graders. 


February brought us "snowmageddon 2014" and another week off from school.  Again, you would think this would allow us time to update the blog, but Tim spent the entire time grading essays and Paul planned like crazy to figure out how to include the week's plans in the upcoming deadlines for his district.  More debate, enrollment conferences, parent/teacher conferences, teaching night school, and many more activities continue to fill up our time.


No excuses, we didn't update the blog regularly, and for that we apologize.  Tim's dedicated today (even though he should be grading) to updating the blog.  Hopefully he'll be able to get some recipes and pictures uploaded too!  That's the goal ... we'll see how that works out. At least this is a start!


Here's what we've had (and are having) for dinner:


January
1 - Papa Murphy's
2 - Open
3 - Our Holiday Party
4 - Open (leftovers)
5 - Chorizo & Kale Soup*
6 - Mushrooms with Garlic and Scallions
7 - Easy Chicken Cordon Blue
8 - Fried Rice with Sunny-side up Egg
9 - Spicy Garlic-studded Meatloaf*
10 - Dinner out at Saint's
11 - Leftovers
12 - Cheese & Bacon Soup*
13 - Stir-fried Rice with Green Veggies
14 - Claire's Carbonara
15 - Dinner out at Blue Koi
16 - Leftovers
17 - Open (DB8)
18 - Dinner out at Haus (Thanks, Groupon!)
19 - Open
20 - Shrimp Wonton Baskets
21 - Eggplant Stew with Polenta
22 - Chopped Chops and Goat Cheese Sandwiches
23 - Chorizo, Quinoa, and Zucchini Hash
24 - Open (DB8)
25 - Open (DB8)
26 - Snack
27 - Shrimp and Sausage Jambalaya
28 - Tuna Noodle Casserole*
29 - Dinner out at Season's 52 & KC REP
30 - Asparagus & Egg Pastries
31 - Open (DB8)


February
1 - Open (DB8)
2 - Superbowl Chili Bowl
3 - Beefy Tex Mex Stir Fry*
4 - French Onion Soup*
5 - Paninis
6 - Spiced Chickpea & Spinach Soup*
7 - Open (DB8)
8 - Open (DB8)
9 - Snack Night
10 - Subway Subs
11 - Stuffed Shells
12 - Indian Pizza
13 - Popcorn Scallop Tacos
14 - Valentine's Dinner Surprise*
               Pork Chops with Wine & Garlic*
               Mediterranean Salad*
               Chocolate Souffles with Melted Vanilla Ice Cream*
15 - Dinner out at Chaz on the Plaza (Valentine's part 2)
16 - Baked Potato Soup*
17 - Chicken & Leek Pot Pie*
18 - Chicken Broccoli Couscous
19 - Chicken Fried Steak
20 - Open
21 - Friday Night Dial Family Taco Night
22 - Open
23 - Snack Night
24 - Roasted Tomato Soup*
25 - Kielbasa & Onion Pizza*
26 - Killer Mac'n'cheese*
27 - Chicken & Spinach Enchiladas*
28 - Open (DB8)


*Recipe included on the blog