Tag Archives: recipes

tuna noodle casserole

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It seems like whenever I don’t have much else to write about, I default to a recipe. Here’s another one. Let me know what you think of it if you decide to try it.

Tuna Noodle Casserole

Ingredients:
* Chunk light tuna packed in water, 3 cans (drained)
* 1 can of mushrooms (drained)
* 1 can of green peas (drained)
* Cream of mushroom soup, 2 cans
* 1 package of egg noodles
* 1 onion
* Shredded cheddar cheese, 2 cups
* Potato chips

1. Preheat oven to 425 degrees. Make your pasta according to package directions.
2. Chop the onion & sautee (with butter, vegetable oil, or whatever you prefer) until it’s soft & caramelized.
3. In a large mixing bowl, combine: tuna, cream of mushroom soup, mushrooms, peas, sauteed onion, & one cup of the shredded cheese.
4. Put tuna noodle mixture in a 9×13 dish.
5. Put potato chips in a Ziploc bag and crush with the flat side of a meat tenderizer. Mix the remaining 1 cup of cheese with the crushed chips, then spread over the top of your casserole.
6. Bake at 425 degrees until the cheese is brown & bubbly. About 15-20 minutes.

I love this because it’s quick & easy to make, and it makes enough to feed us for at least 3 nights.

Enjoy!

chicken curry, British style

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I mentioned on Twitter that I was going to be making my mother-in-law’s chicken curry for dinner, and a few people asked me to share the recipe. So, here goes:

Mags’ Super Awesome Chicken Curry Recipe

Ingredients:

  • About 2 pounds of chicken (Dave likes light meat & I like dark, so I buy 1 pound each of boneless, skinless breasts & thighs, and chop/mix them up)
  • Large onion, finely diced
  • Heavy cream
  • Garlic (either fresh or the chopped kind from a jar)
  • Salt
  • Vegetable oil
  • Almond slivers, either ground up through a cuisinart (if you have one), or if you’re me, pulverized with a meat tenderizer. I buy the little 1/4 cup bags in the baking section, and I use about 1/2 of it in the recipe. So, 1/8 cup? I guess? (I can haz math skillz?)

    • Herbs:

  • 1 heaping tsp cumin
  • 2 heaping tsps coriander
  • 1 tsp turmeric
  • Chili powder to taste (for me, this means basically one microscopic shake because I am a HUGE wimp about spicy food; if Dave was making it, he’d probably dump the whole jar in there)
  • 1/2 tsp ground ginger

    • Instructions:
    1. Heat a few tablespoons of vegetable oil in a large pot. Once it’s hot, add your garlic (to taste; I use about 1 tbsp because I looove garlic), and lightly fry it just until it starts to really smell good. Maybe a minute or so, you don’t want it to burn & turn bitter.

    2. Mix your herbs with water (~3 or 4 tablespoons) to make a smooth paste. You want it to be “runny thick” (my MIL’s term), about the consistency of heavy cream. Add your herb/water mixture to the pot and continue to stir fry. When it goes dark & separates, add your chopped onion. Turn heat down, cook on medium until the onion is caramelized.

    3. Add chicken. Cook it through; no pink in the middle.

    4. Add about 1 cup of water. You can add a chicken stock cube if you like; I do, but it’s entirely optional. Simmer for at least 30 minutes to 1 hour (the longer it cooks, the more tender the chicken). If you’re my mother-in-law, this is the point where you take a break and fix yourself a nice gin & tonic. After all this hard work in the kitchen, you’ve surely earned it.

    5. Add about 1 cup of heavy whipping cream to your chicken curry. (Obviously this recipe has no calories at all.) Let it simmer for a while to allow some of the liquid to reduce. Salt to taste.

    Serve over basmati rice. I also buy naan bread from the bakery section of our grocery store and heat it in the oven to serve on the side.

    Enjoy!