Tuna Noodle Casserole

Tuna noodle casserole was one of those meals that was in the regular rotation growing up.  It came up quite frequently during the Lenten season.  The only fish our family ever ate was canned tuna, so Fridays usually alternated between cheese pizza and tuna noodle casserole. (I'm doing my best now to try different kinds of fish and seafood!)

I decided to make this on Ash Wednesday so that I would have leftovers to enjoy on Friday as well.    Mom never really used exact measurements when making this dish, so those I've listed are estimates, feel free to use more or less.  Personally, my favorite part is when you get a piece of green olive in a bite, so I like to add lots of those!

Ingredients

• 1 (12 oz) package whole wheat egg noodles
• 2 (5 oz) cans tuna (or 1 large can)
• 1 can cream of mushroom soup
• 1/4 cup milk
• 3/4 cup frozen peas
• 1/4 cup green olives, quartered
• 1/2 cup mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Whole wheat bread crumbs

Directions

1. Prepare noodles according to directions on package.
2. Preheat oven to 350 degrees.
3. In a casserole dish (or 9x13 inch Pyrex dish like I use since I don't have a casserole dish) mix together all ingredients except for whole wheat bread crumbs.
4. Sprinkle bread crumbs over top of dish.
5. Cook for about 30 minutes, or until dish is warm throughout.

Classic White Cupcakes

There was no special occasion for these cupcakes. Everyone thought I was crazy when I told them my only reason for making them was so I could test out my piping set that I got for Christmas (thank you again, parents!). This was the first time I ever piped frosting. It was an adventure. It was fun but also frustrating. I'm sure it will only get easier as I continue to practice.

This was also (surprisingly) the first time I have made cupcakes and frosting from scratch. I enjoyed it so much more than buying a boxed mix and a tub of frosting. I recommend everyone should try it sometime!

White Cupcakes

recipe from Betty Crocker's The Big Book of Cupcakes

Ingredients
2 3/4 c. flour
3 tsp. baking powder
1/2 tsp/ salt
1 2/3 c. sugar
5 egg whites
2 1/2 tsp. vanilla extract
1 1/4 c. milk
3/4 c. shortening or butter (I did 1:1 shortening and butter to total 3/4c.)

Instructions
1. Preheat oven to 350 degrees. Place 24 paper baking cups in a regular-sized muffin pan(s). This recipe yields 24 cupcakes.
2. In a medium bowl, mix flour, baking powder and salt. Set aside.
3. In a large bowl, beat shortening/butter on medium speed for 30 seconds. Gradually add sugar, beating well after each addition.
4. Add egg whites, one at a time and beat well.
5. Beat in vanilla extract.
6. On a low speed, alternately beat in the flour mixture and milk (adding increments of approximately 1/3c. each time).
7. Divide batter evenly between muffin cups, filling about 2/3 full (I found I had more batter left over if I filled them 2/3 full so I filled them closer to the top).
Note: If you only have one 12-cup muffin pan, allow the pan to cool before filling with the batter and cooking the second round.
8. Bake 18 to 20 minutes. Let cool in the pan for 5 minutes and then transfer to a cooling rack.
9. Enjoy now or frost with the buttercream recipe below when completely cooled.

Chocolate Buttercream Frosting

adapted from Savory Sweet Life

Ingredients

1 c. butter (2 sticks), softened

3 1/2 c. powdered sugar (I used 1/2 c. in addition to thicken)

1/2 c. cocoa powder

1/2 tsp. salt

2 tsp. vanilla extract

4 Tbs. milk

If piping, 1 small spoonful shortening (this will help the frosting maintain shape)

Instructions

1. Cream butter for a few minutes with a hand mixer.

2. Slowly add cocoa powder and powdered sugar until well blended.

3. Add vanilla extract and salt and mix.

4. Slowly add milk and beat for another 3 minutes.

Notes: if the frosting is too thin, add more sugar; if it is too thick, add more milk. The frosting can be refrigerated for a couple of days but allow it to get to room temperature before frosting cakes, cupcakes, etc. 

Salted Caramels

The first theme for Cheese Club this semester was cheese and chocolate pairings. I saw this as the perfect opportunity to share some of my kitchen creations with a big group of people. They were a huge hit and paired wonderfully with the cheeses. The consensus was that these paired best with the Spanish Mahon compared to the other two cheeses we had.

Caramels are surprisingly easy to make and if you mess up it is not a big deal, just start over. The ingredients are inexpensive and the process isn't complicated or overly time consuming. The most important thing is to not cook them beyond 248F. I would suggest removing the caramel for the heat right before it hits the 248F mark, to be safe.

An alternative method is the cold water test. Prepare a small glass of ice water and as the caramel is about ready, drip a small amount into the cold water. You do not need to let it sit in the cold water for long, reach in and give it a taste for texture.

The caramels are wonderful without chocolate too. I dipped them into chocolate for Cheese Club, but it is tedious work. I got bored and started to dip just the tops or half of the caramels. You could always drizzle chocolate over them too. Have fun with it and get creative!


Ingredients:
1 cup heavy cream
5 tablespoons unsalted butter
3/4 teaspoon french grey sea salt or fleur de sel
1 1/2 cups granulated white sugar
1/4 cup light corn syrup
1/4 cup water
1 bag chocolate morsels (optional)
Instructions:

1. Spray a 8-inch baking pan with cooking spray and then line with parchment paper. 
2. Combine the cream, butter and salt in a small saucepan over medium heat. Bring the mixture to a low boil and then remove from the heat, setting aside.
3. In a 3-quart saucepan, boil the sugar, corn syrup and water, over medium heat, stirring until the sugar is dissolved. Continue to boil, without stirring but gently swirling the pan, until the mixture is a light golden to amber color.
4. Attach a candy thermometer to the pan. Carefully add the cream mixture (it will bubble up) and simmer, over medium-low heat, until the temperature just reaches 248F. DO NOT let it go beyond that or you will get very hard caramels. It will take 10-15 minutes. Pour into prepared pan and cool for 2 hours. If you want to add salt to the tops, wait for them to cool slightly or the salt will dissolve.
5. Once cooled, cut them into the desired size, wrapping them in parchment or wax paper. If keeping them for yourself, its not worth the fuss, just store them in an airtight container. 

Covering them in chocolate:

1. Using the double boiler method, place a glass or metal bowl with your chocolate, over a pan 1/4 to 1/2 full with simmering water. Allow the chocolate to melt, stirring occasionally. I chose this over the microwave because I can keep the chocolate warm. While the chocolate melts, prepare a baking sheet with parchment paper for the finished chocolate covered caramels.
2. Once the chocolate is melted, dip them one by one into the chocolate, using a fork. Make sure to tap the fork on the edge of the bowl to remove excess chocolate. If you want to add salt to the tops, let them cool slightly first. Let the chocolate set up completely and then store in an airtight container.

Butterscotch Pudding

There is a restaurant in Madison, that makes the best budino di caramello or butterscotch pudding. Go figure my favorite desert in Madison, is from a Italian restaurant, Osteria Papavero. I am seriously obsessed with it. I am constantly talking about and decided I should learn to make it on my own.  I came across this recipe from a friend, who also loves their pudding. She told me this was the closest one she had found to Osteria's pudding. Wow, was she right!

If you do not think you like butterscotch, try this. I claim to dislike butterscotch, but I guess this is an exception. My roommate had the same feelings. She loved it. It is rich and creamy, with no overwhelming butterscotch flavor.

I added  extra scotch to the pudding, it was by accident but turned out with the right flavor. Other recipes I looked at used straight whiskey, if you don't have scotch. The next time I make it, I am going to try adding less sugar. I also wanted to use vanilla beans in place of the vanilla extract. Turns out I didn't have any vanilla beans. The vanilla extract does the same job, but I think the flecks of vanilla make it look pretty. None the less, I am very happy with how this turned out.

Don't be daunted by making homemade pudding, it is easy. If you won't take my word for it, you have plenty of liquid courage on hand. You have to make sure the scotch is good too, right? Enjoy!

Adapted from Emeril Lagasse
Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup dark brown sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons cornstarch
3 tablespoons unsalted butter
1 tablespoon scotch whiskey
1 teaspoon vanilla extract

Instructions:

1. In a medium sauce pan, combine the cream, milk, dark brown sugar and salt, and bring to a gentle boil over medium heat (just until it starts to bubble in the center of the pan), whisking to dissolve the sugar.
2. In a medium bowl combine the egg yolks and cornstarch, whisking until well combined and pale yellow.
3. Slowly add 1/2 cup of the hot cream mixture to the eggs, whisking constantly (try pouring it down the side of the bowl instead of into the middle, if you are concerned the eggs will become chunky). Gradually add the egg mixture into the remaining hot cream, whisking to combine.
4. Return the sauce pan to medium heat. Bring the mixture to a simmer, stirring constantly with a wooden spoon, for 4 to 5 minutes (the consistency of the pudding, after being removed from the heat is the same as after being chilled). Remove from the heat, adding the butter, scotch and vanilla, stirring until the butter is melted.
5. Pour the pudding through a fine mesh strainer, into a clean bowl. Spoon into 4 decorative bowls or glasses and cover each with plastic wrap, pressing into the pudding to prevent a skin from forming. Refrigerate for 3 hours, if you can't wait that long it is just as good still warm!

Lasagna Soup

I was meandering around on Pinterest the other day and came across this recipe for lasagna soup.  I'm a little bit intimidated by the idea of making a soup because I don't really love soup so I've never wanted to spend the time to make it if I'm not going to really enjoy it.  This appeared to be more of a mix between a soup and a casserole though so I was sold.

It ended up being very easy to make as well as very delicious.  I used an extra half a cup of noodles than what the original recipe called for, but if you do prefer it to be more soupy, then use the original 2 and a half cups or less.  The great thing about this recipe is that you cook everything from start to finish in the same pot so it's a pretty easy clean up!

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (14.5 ounces each) reduced-sodium beef broth
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup frozen corn
• 1/4 cup tomato paste
• 2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• 3 cups whole wheat uncooked spiral pasta
• Shredded Parmesan cheese

Directions

1. In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink.
2. Add garlic and cook for another minute.  Drain.
3. Stir in beef brother, diced tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper.  Bring to a boil.
4. Stir in pasta.  Return to a boil.
5. Reduce heat, cover and simmer for 10-12 minutes, or until pasta is tender.
6. Sprinkle Parmesan cheese on top as desired.

Recipe adapted from  Taste of Home