Wednesday, December 1, 2010
What's for Dinner Wednesday?
Today I am using Rachael Ray's awesome Yum-o: The Family Cookbook again for Creamy Tuna with Marjoram and Egg Noodles. Basically kicked up Tuna Cassarole. No cans of condensed soup for this recipe! It is actually done with fresh Tarragon, but I am not in the mood to peel little leaves off of little stems and chop them, so I'm using Marjoram (plus there are 3 half filled jars in my pantry...). Oh and if you do not have this cookbook, please go get it! (Where's my promo check RR?)
Here's what you need!
3/4 lb of extra-wide egg noodles
1 tblsp of EVOO
1 small onion or large shallor, finely chopped
2 tblsp butter
2 tblsp flour
1 1/2 cups of chicken stock
1/2 half and half or whole milk
1 tblsp dijon mustard
1 tsp of marjoram (or leaves from 3-4 sprigs of tarragon, chopped)
2 cans of tuna in water
1 cup frozen peas, thawed
1 slice of whole wheat bread (or some breadcrumbs)
It does seem like a lot of ingredients, but this comes together REALLY fast and you could even make while the kids are napping, pop in the fridge and heat it up for dinner (I do that a lot).
Cook your egg noodles in a large pot of salted water, cook al dente with a bit of bite to them.
While waiting for the water, heat up the EVOO in a large skillet over medium heat. Add onions and cook for 3-4 minutes, then add butter to the pan. Once butter is melted, sprinkle in the flour and stir, let the mixture cook for 1 minute. Whisk in stock and cook until it thickens, about 5 minutes. Add the milk and the mustard and bring to a bubble. Turn to low and add the marjoram, tuna and peas. Season with salt and pepper to taste.
Drain your noodles and combine with sauce. Adjust your seasonings if you need to, top with breadcrumbs made from your bread (just toast bread, let cool then blend in food processor or blender). If you use store bought bread crumbs, pop it in the oven at 350 for a little bit to make the breadcrumbs toasty. But really try making the crumbs, its fun and cheap!
The dish comes together very quickly so remember to:
1. PREP - organize your ingredients beforehand and have everything you need within reach (ingredients, utensils, measuring cups, etc.)
2. KEEP IT TIDY - use your trash bowl :) Toss used dishes in the sink. My theory is if the counter is clean, the kitchen is (mostly) clean.
3. HAVE FUN making your family a wonderful meal from SCRATCH!
Posted by Erin @ Isaboo Designs at 9:03 AM