Crispy-on-the-Top Tuna and Green Pea Casserole

First I should explain that last night’s dinner was not from a cookbook so I didn’t blog it.   We wanted to have salmon.  I bake the salmon with Penzeys Trinidad spice on it.  Trinidad makes any fish taste really good.  The Trinidad spice from Penzeys is why I am now mentioning it.  With that we had the amazing Costco sweet potato fries and a spinach salad.  I base the salad on one I found on Epicurious.  It also appeared in Bon Appétit in December 1995 It was called spinach salad with pear and Avocado.  I had everything but the cheese.  But, I had the left over blue cheese dip from the super bowl party.  I added a little skim milk and instant dressing which I used instead of the dressing for the recipe.  The pear and avocado in the salad was really great. 

So on to tonight we are back to the Rocco Dispirito cookbook.  My memory of tuna casserole was from the cafeteria at Mundell Elementary school.  It had crushed potato chips on top. 

Ingredients:

Nonstick cooking spray

6 oz whole wheat rotini

¾ C reduced-fat sour cream

¾ C 2% Greek yogurt, I had fat free

3 T Dijon mustard

5 oz. shredded 50% reduced-fat cheddar cheese 

18 oz. canned albacore tuna, packed in water, drained

1 ½ C frozen peas

Salt and pepper (I did not add salt and it was plenty salty)

¼ C whole wheat panko bread crumbs

Directions:    

1.      Preheat the oven to 425 degrees.  Spray an 8 x8 baking dish with cooking spray.  One of these days I am going to find an 8x8, until then I use my 9x9’s.

2.      Bring a large pot of salted water to boil.  Add the pasta and cook according to package direction, drain. 

3.      In a large bowl, mix the sour cream, yogurt, mustard, and cheese together.  Add the cooked noodles, tuna and peas.  Stir until the pasta is coated with the sauce.  Season with pepper. 

4.      Pour the mixture into the prepared baking dish and sprinkle the panko over the top. 

5.      Bake about 10 minutes.  If you make it earlier and refrigerate, I would bake it longer.

Jim served a Grand Ardeche chardonnay by Louis Latour, 2009.  I told him that I like Viansa chardonnay better.  He pointed out that this was $13 and the Viansa is about $30 for the lowest one.  I still like it better, but it beats box wine.  He wants you to know that this was "pretty darn good."

Jim like the casserole.  I thought the sour cream overwelmed the whole dish.  However for a diet dish if you are on a diet and dying for a creamy pasta dish without destroying your diet, this is it.        

White Bean and Kale Soup with Rosemary and Parmigiano-Reggiano

I bought the Now Eat this Diet book by Rocco Dispirito before we moved, but never got around to using any of the recipes.  I guess what put me off was on the front it says, “Loose up to 10 pounds in just 2 weeks eating 6 meals a day.”  I don’t know about you, but I do not have time to fix 6 meals every day, or even think about 6 times eating.  Part 1 is the first 100 pages that give you his ideas on dieting.  I may read it someday, but for now, I am just looking at recipes.  We were very busy today so I chose to start with this soup which was very fast.  The verdict was that it tasted really good.  Every recipe has a before and after as he is famous for reducing calories for known dishes.  I have never heard of this soup so I can’t compare the tastes.  It serves 4. 

Ingredients:   

1 T EVOO

½ medium yellow onion, cut into medium dice

4 cloves garlic, roughly chopped

1 (15.5 oz.) can of white beans

½ t roughly chopped fresh rosemary

1 bay leaf

4 C low-fat low-sodium chicken broth

5 C roughly chopped kale

Salt and pepper

¼ C grated Parmigiano-Reggiano

Directions:

1.      Heat the oil in a medium pot over medium-high heat.  When hot, add the onion and sauté for 3 minutes.  Add the garlic and sauté for another 2 minutes. 

2.      Add the beans, rosemary, bay leaf and the chicken broth.  Cover and bring to a boil.  Turn down the heat and allow the soup to simmer for 5 minutes.

3.      Add the kale to the pot.  Cover and cook for about 2 minutes. 

4.      Remove the bay leaf from the soup.  Season with salt and pepper to taste. 

5.      Serve the soup with a sprinkle of cheese over the bowl. 

How easy was that!  We had saltines with the soup. 

Super Bowl Appetizer and Dessert

On October 3, 2011 I posted a recipe for Emeril’s Hot Sauce that I made using our friend Matt’s hot peppers from his garden.   It was to sit in the refrigerator for at least two weeks.  At the time I said I was going to use it to make chicken wings.  Well today was the day.  We are going to a Super Bowl party and everyone is bringing an hors de horves.   I made two things as I wanted to try them out. 

The first is chicken wings.  I checked with Jim’s cousin and no one was bringing them.  I sort of followed the wing recipe in February’s Bon Appetite, but read a little on line and made some changes.  Jim tasted one and said, “I can feel the heat, but my eyes are not tearing up.”  He also liked that they were not greesy.  He hates it when you get greesy wings and it gets all over you.  I am just going to post what I did.  If you want to look at the BA version go on line.    

Crispy Baked Chicken Wings

Ingredients:

5# chicken wings, drumettes and flats only.  I found them in the freezer section, let thaw. 

2 T vegetable oil

1 T Kosher salt

Black pepper, I used about 1T

Emeril’s hot sauce (see blog in October)

Directions:

1.      The night before, in a large bowl, combine the thawed chicken wings veggie oil, salt, pepper and about 1 C hot sauce.  Stir to coat and refrigerate overnight.

2.      The next day, heat the oven to 400 degrees.  Prepare two large rimmed pans by covering with aluminum foil.  Set a wire rack on each.  Divide the wings between the two pans.  Bake for 50 minutes or longer until the wings are cooked through and the skin is crispy. 

3.      Leave the oven on, but remove the wings.  Pour another cup of hot sauce in a bowl.  Coat the wings on all sides by dipping in the bowl.  Return to the oven for 10-15 minutes until the wings look dry. 

4.      Add more hot sauce to the bowl and dip them again returning to the racks to cool. 

I made the dip from an Ellie Krieger recipe that I found in USA weekend last week.  It was easier with fewer ingredients than the one in BA.  I doubled the recipe as her wing recipe was only for 2#. 

Blue Cheese Dip 

Ingredients:

¼ C plain Greek non-fat yogurt

2 T mayonnaise

1 t white wine vinegar

1 1/2 oz crumbled blue cheese, about 1/3 cup

Directions:

1.      In a small bowl, stir together the yogurt, mayo, vinegar.

2.      Add the blue cheese and with the back of a fork, mash the chunks of blue cheese to integrate the cheese into the dip. 

I washed and cut up celery.  I am going to place the dip in the center of a large platter.  I will divide the wings in half on the platter with a stack of celery and dilled green beans made by my sister-in-law Tammy. 

Brownies

These could be titled, “How to get a vegetable in your Man during the Super Bowl.” Dr. Oz makes these with peanut butter; I used 3 hands full of walnuts. 

Ingredients:

Boxed brownie mix of your choice

1 can of pureed pumpkin

Nut of your choice, I used walnuts, about 3 hand full. 

Directions:

1.      Mix the brownie mix and the pumpkin together with about ¼ C of water.

2.      Add nuts or not.  Mix well

3.      Spread in a 9” X 12” baking pan.

4.      Bake according to directions on the box.

My box said to cut into 20 pieces.  They are not thick.  If you want them thicker, according to the box, bake in a 9x9 pan.  Jim said they were chocolaty and chewy. 

Crab Primavera with Spaghetti

We had another yummy meal; that makes it two in a row.   This one comes from the Flat Belly Diet Cookbook.  It says it serves 4.  Jim could only eat for 2.  While making the meal and checking the recipe, I noticed at the top that it said that all the signs of spring are here.  I thought it’s February, but looked out the kitchen window and saw that my neighbor’s daffodils were in bloom.  I could really see this as a great outdoor meal with friends in the spring.   

Ingredients:

1 red onion, cut into wedges

1 yellow bell pepper, cut into thin strips

1 zucchini, halved and sliced

2 garlic cloves, minced

¼ C EVOO, divided

4 oz. multigrain spaghetti

1 large tomato, seeded and chopped

¼ C shredded fresh basil

1 # lump crabmeat, picked over (buy Phillips from Costco and you don’t have to pick)

¼ C Parmesan cheese

Directions:

1.       Preheat the oven to 450 degrees.  Combine the onion, pepper, zucchini, and garlic in a 9” x 9” pan.  Drizzle with 2 T of oil and toss to coat.  Roast for 15 minutes or until the vegetables are browned, tossing occasionally.  (Mine, of course took longer.)

2.        Meanwhile, prepare the pasta per package directions, reserving ½ C of the cooking liquid before draining. 

3.       Combine the roasted vegetables, pasta, tomato, basil, and crab in a large bowl.  Toss with remaining EVOO to coat.  Add cooking liquid a few  tablespoons at a time, if needed until moistened. 

4.       Sprinkle with the cheese and serve. 

 

Celery, Leek & Oyster Bisque

This is a winner.  If licking the bowl was couth, we probably would have done it.  This recipe is from my new Williams-Sonoma Soup of the Day cookbook.  It says serves 6.  I think it would make a great starter for a beef dinner.  We had it for dinner with a salad. 

Ingredients:

18 oysters in the shell or in a pint container (We like oysters and Jim thought there could be more.  It is 3 oysters per serving which is fine if using for a starter.)

2 T unsalted butter

1 yellow onion, coarsely chopped

5 large leeks, white and pale green parts, coarsely chopped

5 ribs of celery, coarsely chopped

3 bottles (8 Fl oz) clam juice

½ C heavy cream

1-2 t fresh lemon juice

Salt and pepper

Directions:

1.      Drain oysters reserving the liquor. 

2.      In a large, heavy pot, melt the butter over medium-low heat.  Add the onion, leeks, and celery and sauté until soft, about 20 minutes on medium low heat.

3.      Add the clam juice, 3 C water and the reserved oyster liquor.  Bring to a boil over high heat.  Reduce the heat to medium and simmer, uncovered, until the vegetables are very soft, about 30 minutes.

4.      (If you do not have an immersion blender, please get one.  Transferring soup to a blender and then having it blow out the top is not fun.)  Puree the soup with your immersion blender until very smooth. 

5.      Return to the stove and add the cream and the lemon juice.  Bring to a simmer and add the oysters.  Cook until the oysters are slightly firm to the touch and opaque about 1-2 minutes.  (Do not overcook them or they will become rubbery.)

6.      Season with salt and pepper and serve. 

My previous oyster stew recipe was from an old Bon Appetite.  This is my keeper from now on.   

Chicken, Spinach, and Potato Hash

This was a good hearty meal, but I thought a little boring.  It was easy and good for a cold day.  It serves 4, but we had leftovers and Jim was at the table.    

Ingredients:

2 bone-in shin-on chicken breast halves (12-14 ounces each) I used skinless, no bones.

2 T EVOO, divided

Salt and pepper

2 t fresh thyme leaves

1 ½ # Yukon Gold potatoes, cut into ¾” pieces

2 large shallots, finely chopped

2 garlic cloves, minced

2 T water

½ # spinach, trimmed, washed, and coarsely chopped

2 T fresh lemon juice

Directions:

1.      Preheat oven to 450 degrees.  Place chicken on a rimmed baking sheet.  Drizzle with 2t EVOO and season with salt pepper and thyme.  Roast until chicken is cooked through, 160 on instant read thermometer.  When cool enough cut chicken into bite size pieces.  Discard bones and skin if you had them. 

2.      Meanwhile, in a medium saucepan, cover potatoes with slated water.  Bring to a boil and cook until potatoes are tender when pierced with a paring knife, about 15 minutes, drain. 

3.      In a large skillet, heat remaining EVOO over medium-high.  Add shallots and cook, stirring until softened about 3 minutes. 

4.      Add garlic and cook, stirring until fragrant, 30 seconds.

5.      Add potatoes and cook stirring often, until golden brown, about 7 minutes.  Add water, scraping up browned bits from bottom of pan with a wooden spoon. 

6.      Add spinach; cook, stirring until it is wilted.  Add the chicken and toss until heated through about 2 minutes. 

7.      Stir in lemon juice and season with salt and pepper. 

8.      Serve immediately. 

Simple and Delicious

Often meals like tonight I do not blog about.  It was simple, easy, and very tasty and nothing came from a magazine or cookbook.  I baked cod fillets with Pampered Chef mango curry sauce.  Probably more of you are more familiar with Pampered Chef products than me.  I was given this sauce as a gift.  I make my own sauces most of the time.  This one is really a winner.  If you are invited to a Pampered Chef party, buy it.  With the fish, we had asparagus and frozen sweet potato fries that Jim picked up at Costco.   They are the best frozen fries I have tried to date.  The winner of the evening was the wine.  It was a 1999 Chateau-Fuisse, Pouilly-Fuisse from France.  Jim’s cellar in VA was too big he claims and he lost track of the age of some of the whites.  We have had some disasters, but this was not one of them.  Maybe if we ever get a new house, he will buy a computer program and use it.