Wednesday, October 5, 2011

Tuna And Home Made Noodle Casserole

Not just any home made noodles, but noodles that have flax seed meal in them. Flax seed is high in soluble and insoluble fiber, anti-oxidants, and Omega-3 fatty acids. flax seed meal can be found in the supermarkets. If you get some, be sure to store it in an air tight container in the refrigerator. It should be used within two months after opening.

Home made noodles are pretty easy to make, it just takes a little extra time to do it.


Noodles
  • 2 3/4 cup all purpose white flour
  • 1/4 cup flax seed meal
  • 4 eggs
  • 2 TBSP olive oil
  • 2 TBSP cold water
  • 1/2 tsp salt
Put all ingredients into large bowl, mix and knead until loose dough forms. Gather all the dough and press it into a ball shape and knead for a few minutes. Again make the dough into a ball, wrap in plastic wrap and let rest for 30 minutes.  Separate dough into halves, roll each half into a large rectangle, making sure to keep dough well floured.  When dough is the thickness desired (remember that the noodles will get thicker when cooked) start at one end and roll up the dough like a jelly roll. With a sharp knife, cut thin noodles along the whole length of the roll of dough. Noodles will unroll after cutting if enough flour was used. Heat a large pot of water to boiling that has a little salt and olive oil added to it. Cook noodles until tender, about 5 minutes. Check noodles often while cooking as fresh noodles cook faster than dried ones.

Casserole 
  • 1 26-ounce can cream of mushroom condensed soup
  • 3 5-ounce cans tuna packed in water
  • 1 TBSP garlic powder
  • 1 regular sized package frozen peas
  • pepper to taste
  • 1/2 cup cheddar cheese
  • cracker crumbs
In a large sauce pan, combine soup and tuna with all the water it is packed in. Add garlic powder and cook over medium heat until hot.  Add frozen peas and cook a few minutes. Drain noodles thoroughly and put in large bowl. Add soup mixture and combine thoroughly to cover all the noodles. Stir in pepper to taste. Place noodle mixture in a 13 x 9 baking pan. Sprinkle cheese and cracker crumbs on top. Place in a preheated 375 degree oven for 30 minutes or until cheese and cracker crumbs are nicely browned.

Tuesday, October 4, 2011

Apple Crisp

In Northwest Illinois most apples are ready in the fall of the year.  Apple cider, taffy apples, apple pie, all them delicious. Here's a recipe that makes a very good apple crisp without the hassle of pie crust.

I use a handy dandy piece of equipment that peels, cores and slices the apple all with a turn of the handle. It does a pretty good job, unless the apples are too much out of round. Then it leaves some of the peel. But all in all, it is a lot easier and faster than peeling, coring and slicing by hand:



Apple Crisp
This recipe makes enough to fill a 12 x 8 baking pan.
  • 1 1/4 cup sugar
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1 tsp cinnamon
  • 3/4 cup white flour
  • 8 TBS butter
  • 6 large apples
Place 1/2 cup of the sugar, water, lemon juice and cinnamon in bottom of the pan. Mix ingredients well. Add sliced apples to mixture.  Blend in the rest of the sugar (3/4 cup) with the flour and butter. Blend until mixture becomes crumbly.  Put over apples and pat down until smooth.  Bake at 375 degrees for 45 minutes or until apples are soft and crust is brown and crispy.
My Zimbio