Chef Time #2

As someone who’s trying very hard to learn to cook, I thought I would share two of my new favorite recipes.

 Tuna Fish and Noodles

I know this recipe seems a bit bland or unusual, but for me it tastes like home. It possible is my favorite dish that my mom makes.

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Ingredients
8 oz. wide or extra wide noodles
6.5 oz. tuna fish (you can use 2 small cans or 1 large can)
Cream of Mushroom soup

Steps
Preheat oven to 350 degrees.
Bring pot of water to boil; add noodles and stir.  Cook until done, drain & rinse with hot water.
Drain tuna and break chunks up.
Add ½-3/4 cup milk to soup.  (I usually put soup in 1 qt. pot over low heat and gradually stir in milk.)
Grease casserole dish with butter or margarine.
Layer noodles, tuna, soup (thin), & repeat, ending with soup.
Cook 1 hour.

*If you want to add peas or another veggie to the recipe, you definitely can!

 

 

Eggplant and Mozzerella

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Ingredients

Eggplant Recipes – use a rimmed cookie sheet for both
Eggplant Sorrento Style
2 medium to large eggplants (approx. 2 lbs. total), sliced about 1/4-inch thick
¼ c. extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground pepper
4 ripe tomatoes, sliced approx. ¼-inch thick
1 lb. mozzarella cheese, sliced thin
24 large basil leaves

Steps
Preheat oven to 375 degrees. Place eggplant slices on lightly oiled baking sheets. Brush both sides with olive oil (you can use olive oil spray instead).  Bake until softened, about 10 min.  Turn & bake until almost tender throughout, about 5 min. more.  Remove from oven.  Add salt & pepper (I don’t use this). Top with 1 slice of tomato, 1 slice of mozzarella and a basil leaf. Bake until cheese melts (5 min. or so).  Serve immediately.

 

If you have an easy recipe you want me to try, please share it! Enjoy!

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