Tuna Casserole Makeover

This past week was International Women’s Day and I was generously invited (by my dear colleague and friend, Andrea) to the City of Brampton’s 2015 Women’s Day Event and the keynote speaker was none other than celebrity chef Anna Olson! I’ve been a long admirer of Chef Anna’s work from the very first time we dined at Inn on the Twenty in Jordan, Ontario where she and her husband Michael were the executive chefs, more than 15 years ago! These days Chef Anna works with Food Network Canada and is currently starring in Bake with Anna Olson as well as authoring cook books, managing her website, blog and social media outlets not to mention the presentation gigs. On Thursday, Chef Anna recounted her path on how she arrived at where she is today and it was inspirational! She was engaging, funny and interesting, the time just flew by. The audience of 140 were primarily comprised of entrepreneurial women and some young ladies from a local high school. Thank you Andrea for the invitation and the reminder that these networking events are worth every minute because you never know who you’ll meet and where that will lead (of course, I gave Chef Anna my contact info ;-)).

Chef Anna speaking at Lionhead Golf and Conference Centre in Brampton.

That’s me after I had my lovely new cookbook signed by Chef Anna!

Chef Anna’s primary food influence was her grandmother and as I reflected on who my primary influence was (my dear Mother, of course) I also thought about other influences I’ve had over the years, like JT’s mother. JT’s mother was a typical North American cook of that era, not overly adventurous but she made a tuna casserole in the 80’s that was a family favourite. Canned cream of mushroom soup (or cream of celery), a can of tuna, some cooked noodles, perhaps some chopped onion and the pièce de résistance: crumbled salted potato chips on top! Bake in a casserole dish until thoroughly warmed through and serve immediately. Being raised in a Hungarian home, I had never had tuna in this way (or canned tuna any other way for that matter) and having potato chips on top was such a treat. Of course, these days we don’t buy canned soups (too much sodium) nor do we indulge in potato chips, but I wanted the flavour of this retro meal so I reinvented it in a slightly healthier way. I got the thumbs up from JT. Definitely a keeper!

A Kitcheninspirations Original Recipe!

Ingredients for Creamed Mushroom Soup (yields 300 mL):

• 60 g little button mushrooms
• 125 g chopped onion
• 20 g dried wild mushroom mix (rehydrated in 375 mL (1 1/2 cups) water, reserve liquid)
• 20 g red lentils (thickener)
• 3 cloves garlic
• Sea salt

Directions for the Creamed Mushroom Soup:

1. Rehydrate the mushrooms in 375 mL of hot water (you can microwave this for a couple of minutes to get it going faster). Strain into a fine sieve (I use a dedicated coffee filter) and reserve liquid. Wash the mushrooms thoroughly. Chop mushrooms into smaller bits (allows for the really chewy parts to hydrate faster) and set aside.
2. Cook the onions with a spray of canola oil until translucent, add garlic and stir until fragrant. Add lentils and 375 mL of mushroom broth and rehydrated mushrooms. Cook until lentils are completely cooked and mushrooms have no chewy bits, season with salt. 
3. Pulse with an immersion blender until smooth and silky. You may push this through a fine sieve if you’d like, but I didn’t think it was necessary. Set aside 250 mL (1 cup) and freeze the rest, it’s great for soups, gravy or even a base for pizza.

Ingredients for the Tuna Casserole:

• 120 g drained albacore tuna in water
• 1/2 cup pearl barley
• 150 g green beans, washed and cut into thirds (bite-sized pieces)
• 1 cup water
• 1/3 cup Greek yogurt
• 1/4 cup bread crumbs
• 1/4 cup freshly grated Parmesan cheese

Directions for the Tuna Casserole:

1. Pre heat the oven to 350° F (176° C).
2. In the same pot as you made the creamed mushrooms, toast the pearl barley in a little oil, add about 250 mL (1 cup) water and cook the barley until about 3/4 done (it will continue to cook in the casserole) until almost all of the water has been absorbed and what’s left is thick. The barley should still have quite a chewy texture.
3. Combine the cleaned and cut green beans and roughly separated, drained tuna with the barley, add the creamed mushroom soup, 1 cup of water and give it a good stir. You may keep everything in your pan if it’s oven proof, I transferred it to two small oven proof casseroles that I lightly oiled.
4. Combine the Greek yogurt, bread crumbs and Parmesan cheese and dollop on top. Bake for 30 minutes or until the internal temperature is 160°F (71° C). Serve with a small green salad.

This is the Greek yogurt topping before I baked it.

Notes:

• You may, of course use canned soup and not make your own creamed mushrooms.
• We prefer to use Albacore tuna in water, but the choice is yours.
• Don’t like green beans? Use celery instead (I had green beans on hand).
• We are trying to cut back so I used this recipe for four servings. JT said he could have easily eaten one small casserole on his own (even though I did serve him 3/4 of it!).
• I have a double oven and I baked this in the top, smaller oven so I was able to get a little browning on the topping without turning on the broiler. If you bake these in a large oven, you may wish to broil the tops for colour and texture!
• Substitute quinoa or bulgur to lower the calories and carbs a bit (makes it 5 points in WW). Leave out the Parmesan and bread crumbs to bring the WW points down even further to 4!

Weight Watchers Points

For fun I did the original recipe as comparison. WW points for the original recipe would have been 12!

 

 

 

 

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Tuna Waldorf Salad

Thank you for your wonderful birthday wishes, I am so blessed to belong to such a giving community. XOXO to you all!

The same weekend of my birthday, we were invited to another benchmark birthday party at one of our wonderful neighbours; it was a special “Studio 54” theme! What fun is that? And everyone came dressed like the 70’s — it was glam and it was fun. Thank you Iona (and Tom), and I hope you had an amazing birthday.

JT looking cool and hip; his pants usually don’t match my dress, though

Those are curtain grommets decorating my dress!

Can you believe July is almost over? What ever happened to the summer? We’re still in high humidity and high temperatures so our meals tend to reflect lighter fare and foods that don’t need to be cooked or baked to limit the additional heat. This tuna Waldorf is a lovely adaption of the original Waldorf Salad made by Oscar Tschirky, the maître d’hôtel of the Astoria (the predecessor of the Waldorf Astoria) in New York City sometime between 1893 and 1896*. The original recipe is basically apples, walnuts and celery dressed in mayonnaise, but you know me, I try to healthy up the dish so I’ve made some alterations. I also like to serve it on a bed of greens but you can serve it on toasts or a wrap. We enjoyed this fast and easy dish at the cottage during our renos in early July.

Serves 2 as a main coarse or 4 as an appetizer

Ingredients:

• 1 tin albacore chunk tuna in water or stock (to make this vegetarian, you can omit this or used firm cubed tofu in its place)
• 1 cup diced celery (dice all items similar size)
• 1 green onion finely chopped
• 1/2 cup walnuts (you could give them a toast, if you’d like)
• 1 diced apple
• squirt of lemon juice
• 1/2 tsp chopped lemon thyme
• 1/4 cup Greek yogurt (I used fat free)
• 1 tbsp mayo (I used full strength)
• 1 tbsp lemon juice (I added more lemon juice to imitate the tart flavour of the mayo, so I didn’t need to add more mayo)

Directions:

1. Drain the tuna and set aside.
2. Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
3. Add the celery, green onion, walnuts and apple to a bowl and combine well.
4. Combine the Greek yogurt, mayo and 1 tbsp lemon juice and stir well. Add it to the vegetable fruit mix and coat evenly.
5. Add the chunk tuna and stir until equally distributed.
6. Serve on a bed of greens or toast.

I have no idea why I shot the celery and nothing else, but since I had it, here it is!

It was nice enough to sit outside even though it was a very overcast weekend.

I know many of the lovely readers of this blog have cottages or summer homes, so I thought I would pass along a little something I invented to help keep the mice off the cutlery in the drawers. Even though the mice don’t tend to enter the cottage during the warmer months, I cannot be 100% sure they are not having a hay-day dancing or whatever all over my cutlery, so I tend to wash them before use (as well as after use). I created this little invention to keep the buggers away from the cutlery, and I specifically chose plexy-glass so it would infuriate them as much as they infuriate me! So there, bugger mice, dance away because you can’t get there from here!

The plexy-glass is cut to fit the parimetre and is glued with a bonding agent to the drawer without interfering with the roller mechanics. It is hinged about 1/3 the way out so that you can easily lift the other two thirds and balance it on the counter for easy access the cutlery.

*from Wikipedia

I’m taking a little time off over the next few days so if I am absent from your blog, I do apologize, but I need a bit of a break. See you soon.

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