Basic Tuna Noodle Casserole of 1950s

Growing up in the 50s and 60s, ment a least a tuna casserole every week. Of course, a can of tune was only 25¢-35¢ (= $3 in 2026, though a can today is between $1 and $5.50). The casserole provides lean protein, heathy Omega-3 fatty acids (needed to support our heat and brain health  and we do not produce it on our own), and essential vitamins. Then, add all the other ingredients, and voilà, memories from the past.

P.S. Tune noodle casreerole originated in the Pacific Northwest around 1930. It was a stable, affordable family dinner during the Depression and post-WWII era. (I think I'll make it tonight.-Mike)

Seves 4-6

Preheat the oven to 425ºF/220ºC

1 12-ounce (340 g) package of (gluten-dairy free) egg noodles, cooked

2 (10.5 oz) (300 g) cans of organic cream of mushroom soup

2 cups (260 g) (DF) cheddar cheese 

2 (5-oz) (150 g) cans wild tuna, drained

1 cup (130 g) frozen organic green peas

sliced organic mushrooms

chopped organic onion

organic crushed potato chips or (GF) bread crumbs 

1. Mix the noodles, condensed soup, 1 cup (130 g) cheese, tuna, peas, mushrooms, and onions in a bowl.

2. Pour it in a baking dish.

3. Cover the top with the crushed potato chips/bread crumbs  and the rest of the cheese.

4. Bake about 20 minutes. 

Read More

Curry Rice à la Indonesia

Indonesian dishes can be sweet, sour, salty, bitter, or spicy do to the mixture of Middle Eastern, Indian, Chinese, Javanese, Polynesian, Melanesian, and European complex flavors. There are dishes of fried rice, skewered meats, fish, vegetables, soups, and noodle. Add a touch of sambal (a spicy chili paste) or peanut sauce to any dish you like, while you are frying, grilling, roasting, sautéing, boiling, or steaming.

The country of over 6,000 populated islands out of  17,000 islands, each has their own recipes from the 600 ethnic groups. 

Curry rice is a popular side dish on the islands of Sumatra and Java.

Nasi kari (Indonesian)

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) each: basmati rice and frozen peas

2 cup (480 ml) vegetable broth

1 Tbs. oil oil 

1 chopped onion

2 minced cloves garlic

1 inch (2,5 cm) minced ginger

1 Tbs. (6 g) curry powder or more to taste

1 tsp. (2 g) each: turmeric, cumin, and coriander 

1/2 tsp. (1 g) cayenne pepper (if you want more heat) 

1 cinnamon stick 

garnish: chopped cilantro or parsley 

~official language: bahasa Indonesia~ (There are 718 indigenous languages.)

satu 1. Cook the rice in the broth.

dua 2. Sauté the onions, garlic, ginger with the spices.

tiga 3. Add the coconut milk and peas. Simmer until it thickens.

empat 4. Remove the cinnamon stick.

lima 5. Serve the rice topped with curry and vegetables.

enam 6. Garnish.

Read More

Curry Quinoa with Nuts

Quinoa (Quechua language: kinwa or kinuwa) is high in protein, fiber, vitamin B, and minerals. It is a seed not a grain. If in doubt, by gluten-free. There are 120 know varieties of quinoa. The most available are white (more flavor), red (chewier, mild, nutty flavor), and black (earthy, sweeter flavor).

Serves 4

 1 cup (130 g) organic quinoa, rinse under water

2 cups (480 ml) water

1/2 cup (65 g) nuts: cashews, pistachios, walnuts, pecans, macadamias, or almonds

1/2 cup (65 g) organic peas

1 Tbs. (15 ml) olive oil

1 tsp. (2 g) each: mustard seed, lemon zest, turmeric and cumin seed

2 or 3 curry leaves (Curry powder cannot be substituted for the same flavor. You can use basil leaves.)

1 chopped organic onion

chopped cilantro or parsley

Quechua (Quechua: Runasimi “people’s language” Eight-ten million people speak it.)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa in saucepan, stir in the water over medium heat. Once it comes to a boil, reduce to medium-low, cover, cook about 10-15 minutes. Remove from heat and fluff with a fork. Set aside.

iskay 2. Toast the nut(s) about 3 minutes over medium heat. Set aside.

kimsa 3. Heat the oil in the pan.

tawa 4. Sauté the mustard and cumin seeds. Then add the leaves for 30 seconds.

pichqa 5. Add and sauté the onions for 4 minutes. 

suqta 6. Stir in the turmeric, cook another minute, add the quinoa, peas, and lemon juice. Remove the leaves.

qanchis 7. Remove and stir in the nuts.

pusaq  8. Top with cilantro or parsley. 

isqun 9. Serve warm or at room temperature.

Khali-lla kachun! (Quechua)

/KHAH-lee-yah KAH-choon/

“Good health or let it be for your health”

Try other quinoa recipes: https://veggiefernandezs.blogspot.com/search/label/Quinoa

Read More

Bean-Pea Salad with Prosciutto and Cheese

Easy to make, serve with crisp bread. Italian salad dish is served after the main meal. So, if you would like a main meal, try one of these recipes first:  https://veggiefernandezs.blogspot.com/search/label/Italian

Insalata di fagioli e piselli 

con prosciutto e formaggio (Italian)

organic:

drained beans (black, white, pinto, or kidney beans or a mixture of beans)

peas

sliced red cabbage

sliced apple(s)

(dairy-free) soft cheese

sliced proscuitto

sunflower seeds

optional: lettuce

uno 1. Place everything in a large bowl.

vignette (suggested amounts for the salad):

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) white wine vinegar

2 tsp. (10 g) each: marjoram and mustard

1 tsp. (5 g) organic honey

due 2. Whisk all the ingredients.

If you are just having salad, try one of these beads:

Peach Bruschetta: https://veggiefernandezs.blogspot.com/2022/06/peach-bruschetta.html

Avocado Brushetta: https://veggiefernandezs.blogspot.com/2014/07/avocado-bruschetta.html

Garlic Bread: https://veggiefernandezs.blogspot.com/2017/07/garlic-bread.html

Guide to traditional, but not all, Italian meal structure:

apertivo (bubbly beverage, small dishes of olives, nuts or cheeses)

antipasti (slighter heavier than apertivo, cheese and bread, cold cuts)

primi (first course, no meat but seafood, soup, or pasta)

secondi (second course: meat or seafood)

contorni (side dishes of vegetables)

insalata (salad)

formaggio e frutta (cheese and fruit)

dolco (dessert)

caffe (strong espresso with very warm, with or without any milk or sugar)

digestivo (alcoholic drink, example amaro)

Read More

Fried Rice à la Pineapple

There are many ways to prepare fried rice. Have you thought about using pineapple?

Serve on a plate or

in half-cut pineapple(s)

Laiki palai paina (Hawaiian)

Serves 4

2 cups (260 g) organic cold cooked rice

2 Tbs. (30 ml) each: soy sauce (or gluten-free liquid aminos) and olive oil

1/2 diced organic each: onion, red pepper, peas, and carrots

1 organic garlic, minced

1 Tbs. (15 g) each: sesame seeds and ginger

1 1/2 cups (195 g) organic pineapple (cut into small pieces)

1 tsp. (5 ml) each: oyster sauce or fish sauce, and sesame oil

chopped organic green onions or scallions

2 organic eggs

chopped nitrate free ham

cashew nuts

ʻekahi 1. Heat a wok over medium heat, then add the oil.

ʻelua 2. Add the onions, red peppers, peas, ham, carrots, cashew nuts, and pineapple. Cook until they are softened.

ʻekolu 3. Add the garlic and ginger. Cook a few minutes.

ʻehā 4. Remove mixture and scramble the eggs in the wok.

ʻelima 5. Return the vegetables mixture and add the cooked rice, oyster/fish sauce, sesame oil, and soy sauce/liquid aminos. Stir and cook a few minutes.

ʻeono 6. Plate the rice and sprinkle with green onions/scallions and sesame seeds.

Read More

Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

Read More

Pakistani Beef Curry

Pakistani cuisine is a blend of various regional cooking traditions from South, Central, and West Asia, plus a "dash" of Mughal Empire's legacy form the 16th and 19th centuries.

Serves 4

Increase the amount of serving of spices as desired.

6 Tbs. (90 ml) olive oil

1 diced organic onion

1 pound (455 g) organic ground beef

2 chopped organic tomatoes

1 Tbs. (6 g) curry powder 

1 tsp. (2 g) paprika

1/2 tsp. (1 g) each: cayenne pepper and chili powder

black pepper

organic canned peas with liquid

~Urdu~

ایک  /ek/ ۱ 1. Heat the oil  over medium heat.

دو  /do/ ۲ 2. Add the onion, stir, and cook about 5-8 minutes

تین /tīn/ ۳ 3. Add the beef and tomatoes. 

چار /chār/ ۴ 4. Cook, uncovered about 15 minutes.

پانچ /pāṅch/ ۵ 5. Add the spices. 

چھ /chhaḥ/ ۶ 6. Cover and simmer for 30 minutes. 

سات /sāt/ ۷ 7. Uncover and stir in the peas with the liquid.

آٹھ /āṭh/ ۸ 8. Cook 3-5 minutes.

Read More

Creamy Mushroom Pasta

Mushrooms contain vitamin D, which helps increase intestinal absorption of calcium, magnesium, and phosphate. Raw mushrooms provide 22 calories and are a rich source of other vitamins and minerals. Try a variety of mushrooms, each with their unique taste and beneficial properties.

Click the top heading "Nutritional Information" and scroll down to "mushrooms" for more information. 

Pasta cremosa ai funghi (Italian) 

Serves 8

2 Tbs (30 ml) olive oil

1 organic diced onion

sliced organic mushrooms

1 tsp. (2 g) black pepper

1/2 cup (120 ml) white wine

2 Tbs. (30 ml) Worcestershire sauce

4 cups (960 ml) water

1 cup (240 ml) (dairy-free) sour cream or yogurt

1 Tbs. (15 g) organic tomato paste

pappardelle or other type of (gluten-free) paste

organic frozen peas

(dairy-free) variety of graded cheeses

parsley 

uno 1. Sauté in a large pan: oil, onions, mushrooms, and pepper about 10 minutes.

due 2. Add the white wine, Worcestershire, water, sour cream/yogurt, and tomato paste. Bring to a simmer.

tre 3. Add the pasta. Cook 7 minutes, uncovered, stir.

quattro 4. Add the peas and cook 3 more minutes. 

cinque 5. Test the pasta if it is al dente.

sei 6. Remove and have bowls of cheese for individual taste and needs.

sette 7. Top with some parsley.

Read More

"Dry (Mexican) Soup"

It is a traditional southern Mexican dish with rice, cooked in a broth with interesting ingredients!

Rice is more than a dish in Mexican community. It is a sign of identity and history from before the Spanish. Brown rice is from the north. Red rice was typical of the central area of Mexico before spreading throughout the country. 

Sopa seca (Spanish)

Serves 6

1 Tbs. (15 ml) olive oil

1 organic onion, sliced

3 organic cloves of garlic, sliced

2 organic carrots, sliced

2-3 tsp. (4-6 g) chili powder or to taste

1 1/2 cups (195 g) brown rice

5 cups (1,2 L) water

1 cup (130 g) each organic : fresh or frozen green peas & diced tomatoes

1. Heat the oil over medium heat.

2. Add the onions and garlic. Cook, stir, about 2 minutes.

3. Add the carrots and chili powder. Cook, stir for about a minute.

4. Stir in the rice.

5. Pour in the water and bring to a boil.

6. Cover and cook on low until the rice is sold and the liquid is creamy, 40-45 minutes.

7. Stir in the peas and simmer 5 minutes.

8. Serve with tomatoes as a garnish.

See "headline" above. Check "Nutritional Information" and read about "Mexican Cuisine".

Read More

Rice and Peas

Peas, rice and other ingredients are found on the table throughout the Caribbean. Each house has its own recipe. Try this one. Add other ingredients as you wish.

Serves 3

1 cup (130 g) organic rice

2 cups (480 ml) organic coconut milk

2 thyme springs

1/2 can (7-ounces/175 g) organic green or black-eyed peas

2 minced garlic cloves

1 tsp. (2 g) minced ginger

1 chopped organic green onion

1 Tbs. (15 ml) olive oil

green chilies or 1/2 habanero chile 

1. Heat the oil and sauté the peas, garlic, ginger, chile, and onions.

2. Add the rice and coconut milk into the rice cooker.

3. Add the thyme and the peas mixture.

4. Set the timer on your machine.

5. Let is steam for 5 minutes after the rice is done.

Read More

Slow Cooker Sausage and Eggs à la Portuguese

A spice lunch at a café in Lisbon one summer, modified for a slow cooker-Mike, Judy, and Alia

Salsicha e Ovos (Portuguese)

Serves 4

1 pound (455 g) smoked sausage, example linguiça, cut into 1/2 inch (12 mm) rounds

1 organic onion, chopped

minced organic garlic clove(s)

1 organic red bell pepper, chopped

1 tsp. (2 g) crushed saffron

1 can organic tomatoes with juice (14 1/2 ounce/430 g)

1 cup (240 ml) chicken broth

2 cups (340 g) frozen organic peas, defrosted

4-8 organic eggs

black pepper

1/2 cup (30 g) chopped parsley

um 1. In a skillet over medium-high heat, cook the sausage about 5 minutes.

dois 2. Sauté the onions, garlic, bell pepper, and saffron about 3 minutes.

três 3. Stir in the tomatoes.

quatro 4. Transfer to the slow cooker.

cinco 5. Stir in the broth.

seis 6. Cover and cook on high for 2 hours or low for 3-4 hours.

sete 7. Stir in the peas and break the eggs on top.

oito 8. Sprinkle the eggs with pepper and parsley.

nove 9. Cover and cook high for 35 minutes or low for 45 minutes.

 (a) for eggs cooked through and not runny, cook to 55-65 minuets on high.

dez 10. Ladle the eggs and some sauce onto plates.

Read More

Mushroom Rice

To add more flavor, cook the rice and mushrooms very slowly.

 

Riz aux Champignons (French)

Serves 4

3 Tbs. (45 ml) olive oil

2 chopped organic red onions

organic mushrooms

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

1 cup (455 g) organic brown rice

2 cups (480 ml) organic vegetable stock

organic frozen peas

grated (dairy-free) cheese or slices of dairy-free goat cheese

herb suggestions:

• basil
• caraway seeds
• curry
• coriander
• dill
• ginger
• oregano
• parsley
• red pepper flakes
• rosemary
• sage
• tarragon
• thyme

1. Sauté in oil, the onions and mushrooms.

2. Add the herbs and soy sauce/liquid aminos.

3. Cook about 10 minutes.

4. Stir in the rice for a minute.

5. Pour in the stock and simmer about 15 minutes.

6. Stir in the peas and heat.

7. Serve with the cheese on top.

Read More

Uzbekistan Pilaf

Pilaf is very popular and traditional dish. You can leave out the lamb if you like.

Palov (Uzbek)

Serves 4

1 cups (130 g) basmati rice, place in a blow of warm water, covered, set aside

1/4 cup (60 ml) olive oil

1 pound (455 g) organic lamb, cut into 2-inch/5 cm pieces

1 sliced organic onion

2 julienned organic carrots

2 tsp. (4 g) each: cumin, coriander, fenugreek seeds (toasted and crushed) OR use dry powders

1/2 tsp.  (1 g) black peppercorns, crushed 

2 cups (480 ml) organic beef or vegetable stock, hot

1 whole unpeeled organic garlic head, washed

1 bunch each: chives or scallion tops, cilantro or parsley, 3-4 springs of chopped mint

1 cup (130 g) organic frozen peas

optional:

• good pinch of saffron threads + 3 small pinches
• sliced organic almonds
• chopped organic pistachios
• organic raisins
• 1/2 cup (150 g) (dairy-free) yogurt

bir 1. Heat a Dutch oven or large skillet over high heat.

ikki 2. Cook the lamb until evenly browned, about 10 minutes.

uch 3. Stir in the onion until softened and browned.

tort 4. Stir in the carrots until softened.

besh 5. Mix in the spices, peppercorns, and optional items. 

olti 6. Reduce heat to medium-low. Cover and cook about 30 minutes. Stir a few times. 

yetti 7. Wash the rice with hot water and drain well.

sakkiz 8. Pour it over the lamb and mixture.

to’qqiz 9. Place the garlic head on top and squeeze it into the center.

o’n 10. Pour the hot stock over the rice evenly. Do not stir. Reduce the heat to medium-low and clover for 20-25 minutes.

o’n bir 11. When the rice is cooked, remove the garlic head. Sprinkle with scallions green tops, hebers, and peas. Temperature for cooked lamb is 170F (77C).

o’on ikki 12. Fluff and mix everything.

o'on uch 13. Serve with a salad of organic: tomatoes, onions, oil, pepper, cilantro/parsley, and paprika.

or try one of the other salads:

https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Mexican Rice

 It is different from Spanish rice which uses saffron. While Mexican rice has a "little" more to the dish...

Arroz mexicano (Spanish)

Serves 3

1 1/2 cups (300 g) organic rice

3 cups (600 g) organic tomatoes sauce

3 organic tomatoes, chopped

1 organic onion, chopped

1 organic garlic clove, chopped

1 Tbs. (15 g) organic tomato paste

2 tsp. (4 g) each: annatto chilli or chili powers and cumin

1 tsp. (2 g) turmeric

organic peas

oil

1. Cook the rice with tomato sauce (instead of water).

2. Mix in the rest of the ingredients.

Read More

Mushroom and Chicken Paella

I am always up for paella, but not always with fish. So, add some vegetable to this dish and enjoy a Catalan dinner.-Mike

Paella de bolets i pollastre (Catalan)

Serves 4

3 cups (225 g) organic mixed mushrooms, sliced (bolets)

4 pieces of organic chicken (cut of your choice) (pollastre)

+2 crushed garlic cloves (dents d'all)

3 Tbs. (45 ml) olive oil (oli d'oliva)

1 organic onion, chopped (ceba)

1 3/4 cups (350 g) organic rice, rinse and drained  (arròs)

3 cups (720 ml) organic chicken stock/broth (brou de pollasgtre)

pinch of saffron stands (safrà)

1 sprig of thyme (farigola)

14 ounces (400 g) organic butter beans or cannelloni beans, drained (fesols de canelini o mantega)

3/4 cups (75 g) organic frozen peas (pèsols)

optional: a small sliced bulb fennel (fonoll)

un 1. Heat the oil in a frying pan.

dos 2. Add the onion and optional fennel, stir over medium heat for about 4 minutes.

tres 3. Add the mushrooms and garlic for a few minutes. Then increase the heat to evaporate the juice.

quatre 4. Push to the side and add the chicken pieces, continue frying.

cinc 5. Stir in the rice, chicken stock/broth, saffron, thyme, beans, and peas.

sis 6. Bring to a simmer and cook about 15 minutes without stirring.

set 7. Remove from the stove and cover the pan with paper towels and a dish towel. Let sit for 5 minutes.

Try some of the other paella dishes:

"Chicken & Shrimp Paella" 

https://www.blogger.com/blog/post/edit/4757368533685219635/4250802888770591577

"Farro Tempeh Paella" https://www.blogger.com/blog/post/edit/4757368533685219635/799557450921922014

"Paella without rice, shell fish, or meat" https://www.blogger.com/blog/post/edit/4757368533685219635/5851102252775891238

"Catalan Paella with Vegetables" https://www.blogger.com/blog/post/edit/4757368533685219635/257371877444474751

"Paella without the seafood" https://www.blogger.com/blog/post/edit/4757368533685219635/2754916190058481842

"Simple Vegetarian Paella" https://www.blogger.com/blog/post/edit/4757368533685219635/4287282655104522564

"Paella Vegetables with Tofu" https://www.blogger.com/blog/post/edit/4757368533685219635/7093721683150442130

Read More