Spring Green Tuna Casserole ~ A Gluten Free Tuna Casserole From Scratch!

This is definitely not your mothers tuna casserole. Correct me if I'm wrong, but whenever someone talks about "tuna casserole," the kind mom used to make, they are referring to that weird mid-century concoction consisting of a can of tuna, mixed with a can of mushroom soup, mixed with a bag of egg noodles, topped with crushed potato chips and baked until certain to cause heart failure.


Ug.


Does that even sound good to anyone? Other than maybe the nostalgia factor, because mom made it?

Now. That being said, OH MY GOSH CASSEROLES ARE SO CONVENIENT. Now I get why moms make them! You can make it a day ahead, it requires limited labor, it can feed an army, you can freeze half of it for dinner another day, it still tastes good as leftovers, and it keeps forever!

Obviously, casseroles and I are like, BFF's forever!


However.

The thing about casseroles is that they can be... how shall we say... a little plain? They could use a little dressing up. They're like the Jane Eyre of food: plain, earnest, hardworking and virtuous, but rather lacking in the glamor department.

The nice thing is, you can dress them up is just about anything! This particular version is uses a lot of spring green vegetables (and tuna), but you can dress is up in whatever is seasonal is available to you. The meat, the cheese, and the vegetables are all interchangeable. It a blank palate for you to color with whatever sounds fresh and delicious to you.

Spring Green Tuna Casserole ~ A Gluten Free Casserole From Scratch

I also use a chedder/gruyere cheese blend I found at Trader Joe's, but any flavorful cheese would be great!


Basic Casserole Ingredients
1 lb brown rice pasta, cooked to al dente and drained
2 medium onions, chopped
3-4 garlic cloves, minced or crushed
1/2 cup butter (1 stick)
2 cups milk
2 tablespoons sweet rice flour (or regular flour, if gluten is not an issue)
salt and pepper

Additional Ingredients
1.5 cups broccoli florets
1 cup peas
1 bunch asparagus, trimmed and peeled if very thick
1 lemon, juice and zest
1/2 cup mascarpone or sour cream
1 packed cup baby spinach
1 fennel bulb, cored and chopped
1/2 cup chopped parsley
1 jar marinated artichoke hearts
2 cans albacore tuna in oil
1 lb chedder cheese, grated

1. Preheat oven to 350 degrees. In a heavy bottomed pan or dutch oven, heat 2 tbs butter. Fry onions garlic, and fennel over medium heat, until softened and fragrant, about 5 minutes. Add the rest of the butter, and increase heat to high. When butter is hot, mix in sweet rice flour, and whisk to combine with butter. Add milk 1 cup at a time, whisking vigorously with each addition. Bring to a boil. If sauce is too thick add more milk, and if it's too thin, more flour. It should have the consistency of a sauce - not too watery or too thick. Whisk in 1/2 the grated cheese, until cheese is melted and becomes part of the sauce.

2. Mix in whatever vegetables you would like, in this case broccoli, peas, baby spinach, parsley. simmer about 5 minutes, until vegetables are bright green and softened.

3. Mix in tuna, artichoke hearts, lemon juice and zest, mascarpone, and cooked noodles. Place in casserole pan, and top with the other half of the grated cheese. Bake in oven until cheese is melted and casserole is bubbly, about 20 minutes. Enjoy!

The Little Owl's Italian Meatballs: for Sandwiches, Spaghetti, Sliders, Whatever!

This is, quite possibly, the best meatball recipe ever. Ever. EVER! Um, see that all caps? I must really mean it. BEST EVER, EVER, EVER. EVER! Ok, ok, I don't know for certain if this is the best meatball recipe ever due to the simple fact that I haven't tried every meatball recipe in the whole wide world, but this one is pretty darn good. In fact, this recipe is now the recipe I measure all other meatballs by. It's tasty, folks.

In my experience, meatballs are usually a disappointment. Salty and tough, or mushy and bland, meatballs tend to be the ugly stepsister at the party. You can dress them up in fancy sauces all you want, but the awful is still there underneath. Most of the time, I just avoid meatballs altogether.

But this recipe is different. It's a revelation. It's a foretaste of the Kingdom of Heaven. I think the secret to why this recipe tastes so amazing is the trio of meats. The first time, I only used two kinds, and I thought this recipe was ok. The second time, all I used was one, and they were a major dissapointment. But the third time, the third time being a charm, I followed the recipe to the letter, and behold, a choir of Angels appeared as I took my first bite, and a light shone from heaven, and I was rewarded with meatballs from the Italian section of the celestial city. I was, in short, in meatball paradise. Are you persuaded yet? Will you try them? Will you?




In case you are wondering, this recipe did not descend directly from heaven, written on a golden scroll. It came through a much more mundane source: my local library. Every week I've been trying to get the baby out of the house, and we go the the library every Tuesday. They have an ongoing book sale at the Huntington Beach library, and I've become somewhat, er, addicted, to cheap books and magazines. Can you believe I bought a first edition of Julia Child's Mastering the Art of French Cooking for only 50 cents? The treasures that are buried there! It's hard to limit myself to only $5, and only once a week.

One of my favorite things to buy is back issues of home and cooking magazines, and I have amassed quite a collection of Martha Stewart Living and Bon Appetit. This particular recipe was the cover of the September 2007 issue of Bon Appetit, and it's pulled from a little restaurant in New York called "The Little Owl." If I ever make it to New York, and to the Little Owl (you know, if Little Lord Thunder Thighs ever lets me out of the house again), I'll do my best to kiss the cook on behalf of everyone in the whole wide world.




The Little Owl's Italian Meatballs: Just About the Best Meatball Recipe EVER

At The Little Owl, these are served as sliders, but you don't have to eat them that way. They are great with spaghetti, and they make a mean meatball sandwich as well (or so Nate tells me). And honestly? They are pretty darn good all by themselves.

This also includes a recipe for sauce to go along with the meatballs if you want to make sliders or a meatball sandwich. If you want to make the sauce, make it first, before the meatballs, because it needs a good 20 minutes or so of simmering, and it can cook away by itself while you are making the meatballs.



For the Meatballs
vegetable oil for frying
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 large egg
1 large egg yolk
1/2 cup finely grated Parmesan, Pecorino, or Romano Cheese
1/3 cup finely chopped fresh Italian parsley
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup fresh, fine bread crumbs
(I just take a piece of gluten-free bread, rip it up into pieces, and them give the pieces a whirl in the blender. You can use Panko if you want, but you need the crumbs to be moist, so be sure to rehydrate them with 1/2 a cup of water when you mix them into the meat).

If you want to make a meatball sandwich: For the Sauce
1 medium yellow onion, chopped
6 garlic cloves, chopped
1/4 cup olive oil
1/4 cup fresh basil, packed (use 2-3 tablespoons dried if fresh is not available. Maybe 1 tablespoon of Oregano too).
1 + 1/2 teaspoons fennel seeds (so essential! Don't skip!)
3 cans fire-roasted, diced tomatoes (14.5oz each)



In a medium bowl, combine 1/2 lb ground beef, 1/2 lb ground pork, and 1/2 lb ground veal.




Add 1 large egg and the yolk of 1 large egg.




Then add 1/2 cup fine fresh bread crumbs (These are easy to make, just take a piece or two of bread, gluten free or not, tear it into pieces, and give it a whirl in the blender. So easy, by baby could do it. Blindfolded.) If you opt to use panko, be sure to also add about 1/4 cup of water to the mixture to moisten it, so your meatballs don't come out crunchy.




Now for 1/2 cup finely grated Parmesan/Romano cheese...




... and 1/3 cup finely chopped italian parsley.




And FINALLY (home stretch!), 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper.




Now mix it all up together... until it is mixed. Do it with your hands. You know you want to.




Form the mixture into balls.



Heat oil in a heavy bottomed skillet (cast-iron is great!). Cook meatball in batches, turning every 4-5 minutes, until meatballs are brown all over. Serve in the manner of your choosing. Enjoy!



For the Sauce/ Meatball Sandwich

In a heavy bottomed pot or skillet (I like to use my enamel cast iron Stew pot) saute onions, garlic, and fennel seeds until onions are softened and beginning to brown, 5-10 minutes.

Add tomatoes and their liquid to the onions, as well as basil/oregano. Reduce heat and let simmer about 20 minutes, until sauce has thickened. Puree in a food processor until smooth, but not TOO smooth. We wouldn't want it to be a beverage :)

Return to pan, and simmer Meatballs in sauce 5-10 minutes.


Mm... tasty looking, yes?




Lay some arugula on a toasted bun.




Top with meatballs. But we're not done!




Add some more sauce. You'll be glad you did.




Oh, and don't forget the cheese. Never, ever forget the cheese. Forgetting the cheese makes baby Jesus cry.




This is my favorite part. Enjoy!

Roasted Golden Beet and Asparagus Salad with Baby Spinach

In the spirit of trying new things and getting out of the ol' recipe rut, I bring you golden beets.

Wait, BEETS? Seriously?

I have a sort of embarrassing confession to make relating to beets: I have never tried them. Not even once. Beets have just never been very far up on my "must-try-before-I-die" list. All of experiences with beets has been limited to the mushy, limp variety which comes in a can, and I'm sorry but I am NOT about to put flaccid purple mystery-vegetable into my mouth. I can think of approximately 500 other things on my "must-try" list I would like to have before canned beets.



Leave it to Alice Waters, she of Chez Panisse fame, the godmother of Californian cuisine and the slow-food movement, to change my mind. It seems that President Obama does not care for beets either. But Alice, well, she would like to change that. She said, and I quote, "I would like to serve him some golden beets sometime that were roasted in the oven, that were not overcooked, that were dressed with a lovely little vinaigrette, maybe even diced in a salad. Squeeze 'em with a little lime. It's fantastically nutritious."

Um, that sounds kind of good. Maybe I have written off a vegetable as bland and mushy when it is, in fact, delicious and flavorful in its fresh, uncanned, unprocessed state?




We picked these beauties up at the farmer's market last Friday. They are so PRETTY! But did they taste good? Well, when we got home, we trolled the internet to figure out how to prepare them (apparently, they taste best roasted). I was going to make a salad out of Alice Water's The Art of Simple Food, but it seems I left 1/2 my order at the farmer's market and didn't have enough. So I made this recipe up. And you know what? It was REALLY good. We were both surprised by how much we like beets. They have an earthy flavor that paired really well with asparagus, spinach, feta cheese, and a tangy cumin-yogurt sauce. I totally recommend you try them. You know, just in case you have never tried beets either and want to give them a chance.








Roasted Golden beet and Asparagus Salad with Baby Spinach, Feta, and Cumin-Yogurt Dressing

This is great "spring" food - all of these vegetables should be (theoretically) available at your farmer's market. I used rice noodles (making the dish gluten free), but if you want to use regular noodles I'm sure it will taste great too.

Ingredients
5 small - medium sized golden beets
1 large bunch asparagus
2 handfuls of baby spinach (about 1/2 a pound, or 1/2 a bag pre-packed)
1 lb rice pasta in a small shape (not spaghetti)
1/3 cup crumbled feta cheese
1/2 cup Greek or European style whole milk yogurt, plain
2 tbs white balsamic vinegar or other tasty vinegar
1 tbs cumin
1 tsp cayenne pepper
1 glug olive oil



FIRST - preheat your oven to 350 degrees. Bring water to boil in a large pot, and cook your noodles. If you are making rice noodles, be sure to rinse thoroughly, they are hella starchy.



thoroughly scrub the beets, and cut off the green tops (supposedly these are edible too, but the top of my beets didn't look too pretty, and I was being daring enough for one day). Place cut side down on a baking sheet and roast about 45 minutes, until beets can be easily pierced with a fork. Remove from oven and let cool.



Cut the ends off the asparagus and cut into 1" sections. Toss asparagus with olive oil and salt and pepper on a large rimmed baking tray. Bake at 350 degrees for 10 - 15 minutes until tender and bright green. Remove from oven and let cool.




Slip the skins off of the beets. They should tear away easily.




Slice into thin wedges.




In a small bowl, mix together yogurt, vinegar, cumin, and cayenne pepper. In a larger bowl, combine this dressing with noodles, beets, asparagus, fresh spinach, feta cheese, and dressing. Toss liberally to coat.




Enjoy!

Healthier Beef Stroganoff

I was talking on my mom to the phone this evening when she offered to bring me some chicken soup. You may or may not recall, but I have a cold. A bad cold. A cold so bad abd miserable that it could very well be, well, a man cold. Can I please get someone to give ME a little bell, rub my head, and say "poor little bunny?" Please? hello? Hm.

Anyway, she offered to bring me some soup, but when I told her that I had just bought a ton of stuff to make beef stroganoff because I had to have some, she dissolved into laughter. Back in the day, one sweltering August night when my mom was 40 weeks pregnant with me, my due date actually, she woke up in the middle of the night and HAD TO HAVE BEEF STROGANOFF. And well, pregnant women have craved crazier things. So she got up, in the middle of the night, and started cooking. And cooked for hours.

An then she went into labor.



And she kept cooking. There was NO WAY she was going to go to the hospital without finishing that stroganoff. She didn't even tell my dad she had gone into labor, because if he knew he would, I don't know, take her to the hospital? Because she was having a baby? I guess she just really wanted that stroganoff.

I never knew about that story, but I guess the apple doesn't fall far from the tree: since I have been pregnant I have suddenly been hit with crazy beef stroganoff cravings, even though I haven't had it in years and years. In fact, the last time I had this dish I didn't even like it: It was heavy and starchy and flavorless. It was the epitome of heavy 1950's cooking, with big chunks of meat paired with heavy starches and fats. No veggies. No flavor. No complexity.



This recipe is different. It's an updated version of the old classic and it packs a lot of punch. In the old days you used a big chunk of cheap meat and braised it for hours to tenderize it, then you slathered it with sour cream and plopped it on top of some egg noodles. Here we use a more tender cut, but we use less meat and more mushrooms, and we sear it quickly. The sauce is really rich and complex. It's so good I almost want to forgo the meat altogether and make this vegetarian. And finally, I am serving it over whole grain brown rice noodles with broccoli. Gluten-free, and better for you!

Now let's just keep our fingers crossed that I don't go into labor the next time I make this!




Healthier GF Beef Stroganoff

Adapted from Bon Appétit
Serves 4 - 6
Cooking time: 30-40 minutes


Ok! You will need this stuff:
You need 1 lb brown rice fusilli (or other small curly noodle) 1 lb broccoli florets, 1 lb baby bella mushrooms (or other small brown mushroom, such as crimini) 3/4 lb tender beef such as tenderloin, 1/2 cup butter (1 stick), a yellow onion, fresh dill, beef stock (use GF vegetable stock if you can't find GF beef stock), sour cream, dijon mustard, and congac.


I have this problem where I forget to put stuff in the picture. So please, don't forget the congac. It's like a secret weapon. Get a baby bottle if you have to, or you can substitute sherry or vermouth. But really, this ingredient MAKES the sauce.

Ok! First, prep your ingredients. This dish cooks fast, and you will be very sorry if your onions are burning while you are quartering a lb. of mushrooms. So!


Cut the mushrooms into quarters. Really big ones can be cut into slices.


Chop up 1/2 of the yellow onion


Now salt and pepper your beef, and trim off any excess fat.


And slice into small pieces, about 1" - 2" long.


Heat 2 tbs of butter in a heavy skillet, until the butter bubbles and froths, and just starts to get golden. We want it hot. Then add the beef in a single layer. You don't want the pieces touching. Cook in batches if you have to.


Cook the beef until one side has just browned, then flip the pieces over. You want them to be caramelized on the outside, but only medium on the inside, so it stays tender. Once they are browned on both sides, remove the beef from the pan and set aside in a bowl or on a plate.


Add 2 tbs butter and the chopped onion to the pan. Scrape up any browned bits left over from the beef. Cook for 2 minutes, until the onions are golden. Then add the mushrooms. The mushrooms will begin to release their water. Let cook until the water has mostly evaporated, about 14 minutes.


Meanwhile, bring a pot of water to a boil, and cook the noodles until al dente. I like to throw the broccoli in during the last 2 minutes of the cooking the noodles. Strain, and add 4 tbs of butter.


Mix it all up, and set aside.


By now our mushrooms have simmered down. Let's add 1 cup of beef stock. If you can't find any GF beef stock, it's ok to use vegetable or chicken.


Now for the SECRET INGREDIENT. It's cognac. It's SO GOOD. Please don't skip, if at ALL possible. Really.


Let the broth and cognac boil down until the sauce just coats the mushrooms, about 14 minutes.


Now add 3/4 cup sour cream and 1 tbs Dijon mustard. I was going to use yogurt.

But I chickened out.

Sorry.


Remember the beef we made? Add it into the sauce now.


Top with 1 tbs chopped dill. Let sauce simmer a bit to warm up the beef, but not TOO long. We want it to stay tender.


Serve atop of the buttered noodles/broccoli.

Enjoy!