Powered by Blogger.

Tuna and noodles, a delicious casserole!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Some recipes are so good, sharing only once seems a bit selfish! That is the case with this Tuna and Noodles casserole. It is really good, and while I know all food bloggers say their food is delicious, mine really is....or so I have been told! I hope you give this great casserole a try!

Tuna and Noodles Casserole, too good to miss!
Tuna and Noodles Casserole, too good to pass up!
How does one describe a tuna casserole without losing the listener? There is a certain automatic sense of dread when someone says tuna casserole, even with me, and I know about this one.

And this one is delicious.

I originally found the recipe in Sunset magazine, years and years ago. And like most recipes, you make it your own. This casserole, however, has style, it is flavored with a couple of extra ingredients that are not unusual, but make this casserole one that is good enough for dinner guests!

I have made it with plain macaroni and with homemade noodles, and both ways are wonderful. The noodles, by the way, are fun to make and a great rainy day project...

Tuna and Noodles Casserole
adapted from a recipe originally found in Sunset Magazine
350 degrees

1 recipe Puffy Cheese Noodles (remember you can make these ahead and store in the freezer)  
OR 2 c elbow macaroni cooked.
1 c frozen peas
1 can cream of mushroom soup
1/2 can milk
1 T olive oil
1 clove garlic minced
2 t dill weed, crumbled
2 T sherry wine
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs
1/4 c Parmesan cheese

Bring a large pot of water to a boil. Add the noodles and boil uncovered 9 - 10 minutes. Add peas and cook an additional minute. Drain well, and set aside.

Saute the garlic in the olive oil until softened but not brown. Add remaining ingredients. Simmer 3 - 4 minutes. Combine the noodles and sauce in a small casserole dish.

Stir together the panko and cheese. Sprinkle evenly over the top. Bake 15 minutes.

Serves 3 -4

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



This post is being shared with:

The 12 days of Bloggie-mas @ a moderate life


2

Saucepan Salted Pecan Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Saucepan Salted Pecan Squares
Saucepan Salted Pecan Squares
This is a simple and tasty cookie to throw together. It takes 1 saucepan and the pan you bake in. Who does not like easy and delicious? Plus the clean up is a breeze.

I must apologize in advance, I do not know where I got this cooky recipe from, but if you recognize it as yours, please let me know so I may give you the credit you deserve! Until then, thank you and it is time to get baking!

Saucepan Salted Pecan Squares
350-degree oven

1/4 c butter
1 c brown sugar
1 egg
1 t baking powder
1 t vanilla
3/4 c flour - whole wheat flour works great in a recipe like this one!
1 c pecan halves
sea salt grinder

Place pecan halves in a  7X11 pan, place in oven and turn the oven on to preheat, toast pecans for about 8-9 minutes. Remove and set aside.

Melt butter in a medium-size saucepan, stir in brown sugar, set aside to cool.

Remove pecans from oven, empty onto a cutting board to begin cooling. Set pan aside to cool.

Chop coarsely, and reserve.

Stir remaining ingredients into egg mixture.

Beat until smooth.

Pour batter into the same 7X11 pan (I sprayed with pan spray), smooth into corners of the pan.

Sprinkle chopped pecans evenly over top. Gently push them down into the batter.

Carefully grind a small amount of sea salt over the entire surface. Bake 20 minutes. Let cool, cut into 24 pieces.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
This post is shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
6

Easy Baked Oatmeal

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have wanted to make baked oatmeal for some time now, and after much thought realized what had stopped me was all the ingredients. Silly, I know, but it is the truth. Most recipes call for fruit or a combination of fruit and while that all seems delicious, for our small family 8 to 9 servings of the same oatmeal each day until gone, did not seem like a good choice for us.

Yet, I wanted a convenient breakfast. Breakfast is very important to me, and I have learned that when  I start the day off with a healthy breakfast, it is easy to keep going on healthy choices for the rest of the day. Plus, I am hungry when I get up and once my coffee has been enjoyed, I want to move on to breakfast! We have also observed that the differences in our appetites in the morning did not disappear with retirement. Just like our years of working, I am ready for breakfast before my husband.

Choices like baked oatmeal, overnight oats or whole grain muffins help keep us both fed and in good spirits. Plus we can eat when we are each ready. I don't eat after dinner, so breakfast is a good 12 hours after my last meal. While my dear husband enjoys a bit of dessert with TV about 8:00 pm or so and he usually does not have an appetite for breakfast until about 10:00 am....

This basic recipe allows for the addition of any fresh or dried fruit we might want to top it with or add to before baking, the choice is yours. It is also perfectly delicious plain with a splash of milk and a drizzle of real maple syrup. While this dish does not win any beauty contests, it is so good. I usually eat it with coconut milk and it fills my breakfast needs very well!

Easy Baked Oatmeal, with or without fruit when you bake and when you serve!
Easy Baked Oatmeal.

Easy Baked Oatmeal
adapted from: Basic Baked Oatmeal
350-degree oven

2 eggs
2 t vanilla
1/4 t salt
1 t baking powder
1 c unsweetened applesauce
1 c milk
1/3 c brown sugar

3 c oatmeal

1/4 c coconut oil, melted and cooled

Beat the first group of ingredients (eggs through brown sugar) well.

Easy Baked Oatmeal, with or without fruit when you bake and when you serve!

Stir in oats and then coconut oil.

Easy Baked Oatmeal, with or without fruit when you bake and when you serve!

Turn mixture into a 6X8 loaf dish and bake 35 minutes or until done in your oven.

Easy Baked Oatmeal, with or without fruit when you bake and when you serve!

Note: it can be difficult to know this mixture is done, so I use the knife test, much like a baked custard.
Serve immediately or chill in the refrigerator and warm a serving in the microwave.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ modest mom
0

Beef, Barley and Vegetable Soup, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We were in the midst of a serious thunder and lightning storm last night! Wind and rain all day led to the storm that began about 11:00 pm. The house shuddered as the thunder clapped overhead, then the lightning struck and the sky was as bright as a flashbulb (remember them?) in your face. And hail, don't forget the hail that dropped, stopped and began again in concert with the thunder. 

Weather like that reminds me of soup. Well not soup exactly, but wrapped up in a blanket, safely on the couch watching as mother nature produces the featured event of the evening, with a mug of soup to sip and enjoy. This soup comes to mind.  

Beef Barley and Vegetable Soup, a slow cooker recipe
Beef Barley and Vegetable Soup
The thing about soup is, there are a lot of vegetables in there, and no one seems to mind. Soup is a great way to get more vegetables in your families meals.

Beef Barley and Vegetable SoupI like the vegetables cut uniform, that way you get a little of everything on your spoon. This beautiful quartet is added to the bottom of the 6 qt. crockpot.

Beef Barley and Vegetable SoupLooks good already, but there is more.

Beef Barley and Vegetable SoupI bunch of kale, diced,  which makes it easy to manage on your spoon.


Here is a guideline of what I did for this soup, however soup is very easy to personalize. You can have meat, lots of meat or no meat. You can use different vegetables, or (gasp) no vegetables! You will notice that I do not put potatoes in the soup because I do not like the texture of them when the soup is thawed, after being frozen. But I do have a potato idea that I will share, you will find it at the bottom of the page.

Beef Vegetable and Barley Soup
by the seat of my pants

2 pounds lean ground beef, made into a large patty, sear on both sides, set aside to cool.
1 red onion, diced
4 stalks of celery, diced
1 red pepper, diced
5 carrots, diced
1 bunch kale, diced
1/3 - 1/2 c barley
1 T homemade bay leaf seasoning OR 2 Bay Leaves
2 cloves garlic minced
2 t salt
1 16 oz can petite diced tomatoes, do not drain
2 quarts of beef stock

Place diced vegetables in bottom of the crockpot, sprinkle with the barley and seasonings.

When the large meat patty has cooled enough to handle, dice it into 3/4-1 inch pieces. Add the diced meat to the crockpot.

Add tomatoes and their liquid. Add stock to come within 1 inch of the top, cover and cook on high for 6 hours.

This process makes 6 quarts of meaty dinner soup. This soup freezes well and will be enjoyed again for an easy dinner when your schedule is busy and time is tight.

Potato idea:  When we have baked potatoes, I always bake up more than we need for that meal. I like them pan-fried the next day. This is great for soup night. When you are having soup for dinner have a baked potato ready to pan fry, add that browned crispy fried potato to the bottom of the soup bowl, ladle on your soup. Delicious, I hope you will enjoy this as much as we do!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


4

Being frugal with my EPC! Savory Rice Stew.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been learning to appreciate and use my Electric Pressure Cooker, especially when tired and dinner still needs to be made. A few times now I have come up with a delicious meal that I will be calling Savory Rice Stew. It is quite simple, tasty and frugal as well. Perfect for those days that ran long getting everything done, and then it dawns on you, dinner still needs to be made.....

This formula is based on the cooking time for one cup of rice, for our family, this means brown rice. Brown rice is delicious and the cooking time required is much shorter in the EPC, but it is long enough that everything else included in your Savory Rice Stew, will also be cooked to perfection.

This is by no means a fixed recipe, it is, however, a suggestion that dinner never need be forgotten again. No matter how tired you might be, or what you might have in your pantry.

You could change the personality/flavor of the Savory Rice Stew by eliminating the carrots, with a diced sweet pepper, as well as the dijon mustard for a bit of your favorite Tex-Mex seasoning. You could change out the meat and use part of the roast from another meal. You could skip the meat altogether, and instead, add a can of beans for a meatless version.

I do believe that you get the gist, that what you have, put together with love, equals dinner!

Here is my formula....

Savory Rice Stew, as simple formula to get dinner on the table fast!
Savory Rice Stew.

Savory Rice Stew
by the seat of my pants

1 c brown rice
2 ribs celery, diced
4-6 carrots, peeled and cut into 1-inch pieces
3-4 medium new potatoes, cut in half
1 onion, chopped or cut into quarters
1 Roma tomato, diced if desired
garlic salt
fresh ground pepper
2 chicken thighs, cut into 2-3 pieces each
1/2 c diced ham (if out of ham, use more chicken...)

1 1/4 c chicken stock
1 T dijon mustard

Layer into the cooking pan in the order given, rice, then vegetables, season with garlic salt and pepper.

Add chicken and diced ham.

Stir mustard into the chicken stock, pour over contents in the cooking pan. Cover and cook on high for 25 minutes, let rest 10, then vent.

Stir gently before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ modest mom
4

Salmon Cakes, These fish cakes should be on everyone's plate!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Salmon Cakes with Bacon
Salmon Cakes with Bacon

 Salmon Cakes with Bacon, 

don't let the plain look fool you, these are so delicious!

While you do need to plan ahead for the small potato that must be baked and cooled, to make these wonderful Salmon Cakes for your dinner, they are worth it! This is a delicious "Pantry meal".  The bacon sets off the flavor in this dish, so don't even think about not using it!

These little cakes are a bit fragile until turned to brown the second side.

Note: this recipe is being re-published, it is too good to miss!

Salmon Cakes with Bacon
adapted from: Tasting Spoons

2 slices bacon — minced, cooked until crispy- reserve 1 T fat in the pan to cook the onions
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon — drained, crumbled (check for large bones)
1 small potato — baked, peeled, fluffed with a fork

1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper

2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties

Cook bacon until brown and crisp, remove to a small plate and drain on toweling. Drain all but 1 T bacon fat from the pan, saute onion until soft but not brown, you do not want a browned onion flavor in this dish. Let onion mixture, cool.

Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

 In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.

Coat the patties with the breadcrumb topping.

Heat the oil/butter in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add remaining oil/butter and for the second batch. Arrange on a serving platter and serve.

These may be served with lemon wedges, tartar sauce or a raita. There will be no leftovers, that's for sure.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

This post is shared with:
Full Plate Thursday @ Miz Helen's

32

Hello, and a simple update!

Hello from Our Sunday Cafe,


We have been ill with this winter's virus. Fortunately, we had a freezer full of soup and a few main dishes to fall back on, during this time of not feeling well enough to get much done in the kitchen.

We hope you and yours are happy, healthy and staying warm! We plan on being back into the thick of it all, as soon as we are able.

Thanks for taking a moment to stop and say hello, we appreciate it more than you might know.

Take care, stay warm, happy and surrounded by family and friends!



2

4 Ingredient Real Fruit Cake, whole grain and no sugar!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I deliberately waited until after Christmas to post this recipe, because I did not want it to be confused with that kind of fruitcake. Which don't misunderstand me, I love that kind of fruitcake also, but this is different.

This is real dried fruit, not candied or dyed. This is real fruit juice, not sugared. This is real whole grains, and really good! This also keeps very well tucked in the back of your fridge, and cut in half one part can be frozen for later. This is perfect for relaxing with a cup of coffee or tea or taking along on a hike for some serious prevention of fatigue and hunger.

When I did a quick google search, this is an old time classic. There are many versions, some made with coffee or tea instead of the fruit juice. One recipe suggested using coffee with cream, and honestly, that is intriguing.....

4 Ingredient Real Fruit Cake, whole grain and no sugar!

But I did not see these recipes until checking this cookbook out from the library, so I shall say thanks to the author, including this book as a reference to the recipe.

This is also my first 4-ingredient recipe of 2018 which means before the end of the week I have kept in touch with my food goals for the year....

4 Ingredient Real Fruit Cake, whole grain and no sugar!
4 Ingredient Real Fruit Cake, whole grain and no sugar!

Easy Dried Fruit Cake
adapted from: 4 INGREDIENTS Christmas
275-degree oven

1 pound mixed dried fruit*
1 1/2 c unsweetened fruit juice of choice (I used pomegranate juice)
1 1/2 c self-rising flour NOTE: if using whole wheat self-rising flour increase to 1 3/4 c
1 c coarsely broken walnut pieces

Combine the dried fruit and fruit juice, stir well.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

Cover with a tea towel or plate, let rest overnight. The following day, stir fruit mixture, stir in the self-rising flour and finally the walnut pieces.

Turn batter into a prepared loaf pan.

Bake 2 hours or until done in your oven. If it seems (smells like) the cake is baking to fast, reduce heat to 250-degrees for the last 30-45 minutes.

Let cool completely, wrap and store 24 hours before slicing.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

* I place a bowl on my scale and returned to zero weight. I then took dried fruit from the cupboard, cutting and snipping until I had one pound. I used raisins, cranberries, dates, dried cherries, and prunes. Next time I will leave out the prunes, I love them, but the texture is too moist for this cake.

4 Ingredient Real Fruit Cake, whole grain and no sugar!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
5

A Large (20!) and Tasty Collection of 4 Ingredient Recipes!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been blogging for 10 years, but I have been cooking for 55 years. I believe I have whined stated that I began cooking at age 7, making the morning coffee for my mom and dad.

After a while, you get a feeling about food and combinations of food. Soon you just know, it will work and if you get smarter along the way, you also get to learn what will not work! With our upcoming changes (as soon as the house sells!) we will get busy, getting busy with full-time travel.

I have had concerns about our eating healthy while traveling, and one of my first challenges was to make sure I had my recipes ready to go. At that point, I thought it would be nice to share with others traveling full-time also. Of course we will enjoy the occasional cafe meal because it is fun, but for the most part, we will eat in house.

This round-up of four-ingredient recipes is my second installment to ensure we will eat well, while on the go! If desired, you may view the three-ingredient round-up here.  Next up, will be 5 ingredient recipes.



Savory Black Eyed Peas with Bacon and Red Wine Vinegar. This is the perfect side dish to simmer up to round out a meal. Canned beans save the day, once again!


Time Management Bread. Whole grain beer bread! So easy, made with self-rising flour. You can make this up at a moments notice, perfect with soup, stew, and salads. It is also great toasted with butter.


Cheddar Cheese Drop Biscuits. There is not much to say about cheese biscuits, they do a pretty good job of speaking for themselves! Another delicious recipe made from your own homemade self-rising flour!


Broiled Plums with Sour Cream and Honey. Some fruit, a broiler, a bit of sour cream and a drizzle of honey. Together the sum of the parts is magic!


Chilled Mint Cups. Minty, creamy, and delicious. Crush some candy, whip some cream and assemble. Chill, then serve and get ready for the compliments!


Lasagne Stuffed French Bread. There are no words to describe how good this is, fun also. Just as good as our Spaghetti Stuffed French Bread!


Pretzel Toffee. One of my first adventures in candy making. Easy and delicious!


Summer Salad of Crumbed Tomato Slices. Tomatoes dressed and topped with crumbs and cheese. Super easy and very delicious!


Buttermilk Creme.  A delicious sauce to serve with fresh or poached fruit. (tastes like liquid cheesecake...)

Like a Candy Bar Sandwich. Perfect for a busy day of chores or a fun day of hiking or kayaking! Easy to transport and needs no refrigeration. Fold the halves together and cut into quarters.

[SDC11349.JPG]
Easy Toffee. Brown sugar, walnuts, and chocolate. Just break and share.

[SDC11716.JPG]
Baked Crackers and Cheese.  These are crispy, cheesy, delicious and frugal. Perfect snack food.

[SDC10268.JPG]
Chewy Noodles, for Chicken and Noodles. Chicken and Noodles, when made from scratch, is perfect for winter and cold weather meals. Homemade chewy noodles are the best, give these a try. You will find prettier food, but not more delicious!


Roasted Bitter Greens. Many cultures enjoy the five flavors: sweet, salty, sour, bitter and umami (the taste of deliciousness). Through the years I have learned that I enjoy the bitter flavor found in food. Roasting greens will add a new element of flavor, but underneath is that mild bitter I have come to enjoy.


Baked Mushroom with Thyme and Garlic. Mushrooms are always a wonderful side dish!


Broccoli Dressed with Curry Butter. This is perfect for that package of broccoli you picked up when you restocked your RV pantry! Different and delicious!


Roasted Brussel Sprouts. These little cabbages, take on a lovely nutty flavor. Let the kids or other kitchen help, get the sprouts ready to roast.


Asparagus Spears and a Spicy Dunk.  It goes without saying that any vegetable and any "something" else can be substituted. The important thing to remember is to eat your vegetables!


Grapefruit and Rosemary Chicken. Marinade, then gill outside or broil, depending upon the weather!


Tomatoes from the Garden Salad.  Just for the record, any ripe, juicy tomato works for this wonderful salad!

Please note, all recipes presented here are from 2017 and prior.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
0
Back to Top