Tuna Noodle Casserole

Classic tuna noodle casserole, without the canned cream-of-anything soup.  Add some frozen peas before baking, if that's how your mama made it.

Ingredients:

6-8 ounces sliced mushrooms

2 cloves garlic, minced

1 medium onion, diced

12 ounce package of noodles ( I like Mrs, Miller's medium)

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

1 (8 ounce) cream cheese

12-14 ounces of albacore tuna (pouches are easiest)

salt and pepper to taste

1 cup grated white cheddar or Monterrey Jack

melted butter

breadcrumbs

Directions:

• Preheat oven to 375 degrees.
• Cook noodles, and drain
• Saute mushrooms, onion and garlic, set aside
• Melt butter and blend in flour.  Add milk, slowly cooking and stirring constantly.
• When sauce is thickened, blend in cream cheese.
• Add cooked noodles, tuna, and mushroom mixture.
• Season with salt and pepper.
• Pour into greased 9x13 baking dish.
• Top with sharp cheese and bread crunbs.
• Bake for 20-25 minutes.

Roasted Balsamic Brussels Sprouts

I could eat roasted veggies everyday!

Ingredients:
1 1/2 pounds brussel sprouts, halved (quartered if large)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Directions:

• Line baking sheet with aluminum foil and preheat oven to 425 degrees
• Toss brussels sprouts with 2 tablespoons oil, salt and pepper.
• Spread onto baking sheet.  Roast, stirring occasionally, for 20 minutes, or until carmelized.
• Place sprouts back into bowl with remaining oil, vinegar and honey.  Toss evenly.
• Spread onto baking sheet again, and roast for 3-5 minutes longer.

Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

1 (15 ounce) can black beans, rinsed and drained

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings

French Bread

This recipe makes two very large loaves. Share one with a friend, or, once cooled, wrap in plastic wrap and foil, then freeze.

Ingredients:

2 packets (or 4 1/2 teaspoons) of active dry yeast
2 1/2 cups of warm water (110-115 degrees)
1 tablespoon kosher salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white combined with 1 tablespoon cold water, for egg wash

Directions:

• Dissolve yeast in warm water in warmed mixer bowl
• Add salt, butter, and flour
• Knead with dough hook for 1 minute until well blended.
• Knead on medium-low speed for 2 minutes more. Dough will be sticky
• Place dough in greased bowl. Cover and let rise in warm place for 1 hour, or until doubled in bulk
• Punch dough down and divide in half.  
• Roll each half into 12-15 inch rectangle.  Roll dough tightly from longest side.
• Place on greased baking sheets dusted with cornmeal
• Cover and let rise in warm place for 1 hour, or until doubled in bulk
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450 degrees for 25 minutes.  R
• Remove from oven and brush with egg wash.
• Return to oven and bake for 5-10 minutes longer.
• Immediately, remove from baking sheets and cool on wire racks.

Yields:  2 large loaves (15 slices per loaf)

Brown Sugar Barbecue Sauce

This thick, sweet sauce is great over pulled pork or grilled chicken.  It also keeps well in the refrigerator for 1-2 weeks. Use it in place of any bottled sauce.

Ingredients:

1 1/2 cups no-salt added tomato sauce
1/2 cup dark brown sugar
3 tablespoons apple cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 (6 ounce) can tomato paste

Directions:

• Combine all ingredients in sauce-pan over medium-high heat
• Bring to a simmer.
• Cook 15 minutes, stirring frequently.
• Thin with a little water if sauce becomes too thick.