Wontons 3 ways!!!

Hello from Covid19 Quarantine! What a wild time we are living in. Large cities in complete lock down. Entire countries under house arrest. We are living a historic moment.

How are you dealing with things? I have all my supplies to shelter in place as I am high risk. I have a face mask should I need to go to get an Rx or some fresh fruit. My shop opening is delayed for the safety of myself, my employees, and my customers. I'm keeping in touch with family and friends via social media. And yes, I'm making and taking PHONE CALLS! What?! As much of an introvert as I am, I require a certain amount of human interaction. Facetime is a blessing. 

Super sexy look right here! Bahahah

Another way I'm dealing with things is sitting outside and soaking up sun while listening to the radio. I have been running in my neighborhood, but as the heat kicks up, I do more indoor workouts. I washed my car the other day and it was so nice to be able to be out under a blue sky removing layers of pollen from my vehicle. 

Of course, I've been cooking. I am a planner. I shop once a month for groceries so I have over 30 meal plans ready to roll for supper. I also plan for leftovers for lunch or another day.

I had chosen to make pot stickers this month and so I needed another 1-2 ways to use what was left in the wonton skins pack. Waste not, want not! So, I decided on crab rangoon and crispy strips for egg drop soup. Not a single wrap was wasted. As a result of planning, that 1 pack of wonton skins provided the foundation for 6 meals. Not too shabby if I do say so myself. 

Cat assistant not required,  but it does make it an exciting time in the kitchen

I hope you are all staying healthy and happy. Sending you love and good eats. 

Pot Stickers with Tangy Ginger Dipping Sauce

Makes 24 potstickers

1 cup cabbage (I used coleslaw mix with carrots in it)

1 cup fresh chopped spinach

1/4 cup green onion or sweet yellow onion

1 TBS soy sauce

1/2 tsp fresh, peeled ginger, grated 

1/2 tsp sesame oil

dash of pepper

3 cloves garlic, minced

1/3 lb ground pork or turkey

1/4 lb peeled and devained shrimp, chopped

24 wonton wraps

1 TBS oil

2 cups chicken broth

Combine first 10 ingredients in a bowl. 

Working with 1 wrapper at a time (Cover the remaining wrappers with a damp towel to prevent drying) spoon about 1 heaping tsp of filling into the center of each wrap. Moisten the edges with water. Fold in half and pinch the edges together to seal. Form 3-4 pleats along the seal. Place dumpling, seam side up on a platter. Repeat with remaining filling and wrappers to make 24 pot stickers. 

By the time I got to number 6 I got it under control lol

** You can use round gyoza skins to make this easier, but I only have the square available. I gently fold the corners in to make a half moon purse. 

If you want, you may freeze half this batch. Place uncooked dumplings on a pan lined with parchment paper. Freeze until hard and store in a plastic bag until ready to use. 

Ready to be frozen for later use

Heat 1 1/2 tsp of oil in a large non-stick skillet over medium high heat. 

Place 12 dumplings in the pan, seam side up. DO NOT CROWD the pan. Cook 30 seconds until brown. Add 1 cup of broth to the pan, cover and cook 5 minutes. Uncover and cook about 1 minute until liquid evaporates. Remove pot stickers from the pan. Cover and keep warm. 

Repeat process with remaining dumplings. Serve with tangy ginger dipping sauce. 

Tangy Ginger Dipping Sauce

1/2 cup tomato

1/3 cup chopped green onion or yellow sweet onion

1/4 cup lime juice

1/4 cup rice vinegar

1 1/2 TSB sugar

1 tsp chopped, peeled ginger

2 cloves garlic

1 jalapeno, seeded

Tangy goodness

Throw it all in a blender and whirl until all ingredients are well chopped and mixed. Pour into a jar or small container with a lid. Allow to sit 10 minutes. Shake well and serve with dumplings or crab rangoon.

** You may choose to peel your tomato, I didn't. I like all those vitamins!

Baked Crab Rangoon

Makes 18 

5 oz crab meat (I used a can, drained very well)

4.5 oz cream cheese, softened to room temp

1 green onion or 1/4 tsp onion powder

1/4 tsp garlic powder

1 tsp Worcestershire sauce

18 wonton wraps

Mix first 5 ingredients together in a small bowl. For deeper flavor, let sit for 30 minutes, covered. 

Working with 1 wrap at a time, place 1 heaping tsp of filling into the center of the wonton. Wet edges.Bring up the edges toward the center to make a small purse. Pinch to seal. 

Ignore my tortilla triangles, I was making chips at the same time :)

Lay the purses on a baking sheet lined with parchment paper. Spray with olive oil. (I have a handy little spray bottle, but you can brush on if you don't have a spritz bottle) gently salt with coarse salt if desired. 

Bake at 425 for 12-14 minutes until golden.  Let cool a few minutes as the filling will be hot. 

Bonus- if you want to make chips like I did, just cut up a corn tortilla or two and spray with oil and salt. They bake up the same time and temp as the rangoons. 

Easy Baked Wonton Strips

This one is super easy! 

Wonton skins

olive oil

salt

Stack several wonton skins and slice in half so you have two stacks of rectangles. 

Thinly slice into strips. Toss with a tsp of olive oil.

Lay strips onto a baking sheet lined with parchment paper. Salt with coarse salt. 

Bake at 425 for 7-10 minutes until golden and crispy. 

Serve with your favorite soup (like egg drop soup!) or enjoy as a crunchy snack. 

Store any leftovers in an airtight container. 

Quick & Easy Shrimp Stew

1. I wanted a quick and easy meal.
2. I cook from scratch.

Numbers one and two don't always go together.

Sure, there are those meals I plan ahead and do the prep work for two meals, but that really doesn't happen as often as it should.

But, lucky for us tonight's meal was fast, made from scratch, and delicious. Jon even requested some of the leftovers be sent with him for his lunch tomorrow. That's always a huge compliment :)

Six ingredients, about 20 minutes, and nearly no prep work involved- this is one of those super simple recipes anyone can do.

My favorite part? I got to use fresh basil from my little spice planter on my back patio. YAY!

Here's to you and your culinary adventures, friends. Cheers!

Shrimp Stew
Serves 5
282 calories per

2 1/2 cups reduced sodium chicken stock
4 cups frozen broccoli florets
1 can (14 1/2 oz) diced tomatoes with garlic, onion, basil UNDRAINED
1 cup uncooked orzo pasta
14 oz medium shrimp, raw- peeled and deveined
2 TBS fresh basil, cut into thin strips
Salt & Pepper to taste

In a large stock pot, bring chicken stock to a rolling boil. Add broccoli, tomatoes, and orzo.

Simmer, uncovered for about 10 minutes- until pasta is tender. Stir occasionally to prevent orzo from sticking to the bottom of the pot.

Remove from heat.

Stir in shrimp. IMMEDIATELY cover. Let sit for 1-2 minutes. Shrimp should be opaque(no longer see through) .

Stir in basil. Salt and pepper to taste.

Serve with crusty bread.

Shrimp in herb sauce

A picture is worth a thousand words.

Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.


The first is just the shrimp in all its glory.

The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.





I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.

So, go, cook. Enjoy the freshest flavors of the season.

Here's to you and your culinary adventures, friends. Cheers!

Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving

3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces

Preheat oven to 500°.

Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*

Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.

Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.


* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.

Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.

Pot Stickers

I happen to love pot stickers.

In fact, this is the second time this week we've had them for supper. The first round was the much loved turkey pot sticker (which by the way is also a CLP recipe) and today, well, today was just fabulous. Shrimp and pork pot stickers with a tangy ginger dipping sauce.

I fell in love with these bite size filled dumplings all over again.

I think it would be so fun to have a little dinner party and serve pot stickers, pork buns, rice noodles, and other fun Asian dishes. Yum.

I told Jon I really need to stay away from the 10 for $10 bins at work- we have a delightful selection of bamboo mats, chop sticks, sauce bowls, and other themed decor items that would complete my party plan. Anyone want to come over for dinner?! ;)

Spring has arrived in my humble kitchen. It's been a lovely 70 degrees accompanied by plenty of sunshine for the last few days. The windows are open letting in the fresh air, my bones finally feel warm, and my skin is starting to look, um, less Northern.

I spent the afternoon reading a book in the sunshine and listening to birds I have yet to identify sing beautiful songs. It was heavenly.

God is good. All the time.

Here's to you and your culinary adventures, friends. Cheers!

Shrimp & Pork Pot stickers
Serves 8
150 calories per serving

1 cup chopped napa (Chinese) cabbage
1 cup chopped spinach
1/4 cup minced green onions
1 TBS low-sodium soy sauce
1 tsp minced peeled fresh ginger
1/2 tsp dark sesame oil
Dash of white pepper
3 garlic cloves, minced
1/3 pound lean ground pork
1/4 pound peeled and deveined shrimp, chopped
24 round wonton wrappers or gyoza skins
1 tablespoon canola oil, divided
1/2 cup fat-free, less-sodium chicken broth, divided
Green onion strips (optional)

Combine first 10 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet.

Arrange 12 pot stickers in the pan. Cook 2-3 minutes or until lightly browned. Turn dumplings; add 1/4 cup broth. Cover and simmer 5 minutes. Remove from pan; keep warm.

Repeat procedure with remaining dumplings. Serve with tangy ginger sauce.


Tangy Ginger Sauce
Makes 1/2 cup
11 cal per TBS

1/4 cup peeled, diced tomato
1/8 cup chopped green onion
1/8 cup rice vinegar
1/8 cup lime juice
1 jalapeno, seeded and chopped*
3/4 TBS sugar
1 clove garlic, minced


Combine all ingredients in a small bowl; stir well with a whisk until sugar dissolves.

* I used a little Franks Hot Sauce instead

Easy Peasy

Sometimes I want a super easy meal. A lot of times that means meatless. I am a big fan of Boca products, particularly Boca Chik'n patties. They are super versatile. You can eat them alone, on a bun as a sandwich, or diced up as a healthy chicken replacement.

Jon is a big pizza fan. We make pita pizzas at home so that we can each make whatever type we want.

Basically it is just pita, sauce, and toppin's. Jon's favorite basic pizza is pepperoni, bacon, and green bell pepper. Mine is mushroom and diced ham.

First I will outline the basic steps for making pita pizzas, then I will offer up some different combinations.

Here's to you and your culinary adventures, friend. Cheers!

Pita Pizzas
Basic directions

Pita bread rounds- whole wheat work really well for this recipe
sauce
toppings of choice- these need to be cooked through, you are just warming them up

Preheat the broiler in an oven to 450 degrees. If you have electric oven, leave the door cracked to keep the element on.

Place pitas directly on the rack. Keep and eye on the pitas and lightly brown one side of the pita. Remove from oven with tongs being careful not to tear the pitas.

Flip pita over so the soft side is up. Place toppings on the pita. Broil until toppings are warmed through and cheese is melted.

Remove from oven and cool slightly. To do this step, you can use a pizza peel or slide them onto a baking sheet. Cut into 4 wedges.

You can also do these on a grill: preheat grill to medium high heat. Follow the same procedure- crisp up one side. Flip, top and return to grill. Close the lid in order to melt the cheese and warm through.

Here are some of our "fancy" pitas:

Philly Pita: light Alfredo sauce, thin sliced steak(leftover is great), sauteed onion and bell peppers, fresh mushrooms, and mozzarella.

Chicken Bacon Artichoke Pita: light Alfredo sauce, grilled chicken pieces, crumbled bacon, fresh spinach, canned artichoke hearts, Parmesan cheese, and a smidgen of mozzarella.

Hot Chik'n Pita: spread a wedge of light laughing cow cheese over pita. Cook and dice a Boca Chik'n patty then coat in Franks Hot wing Sauce, sprinkle over pita. Top with a cheddar and mozzarella mix. Drizzle with ranch and additional hot sauce if desired when done cooking.

Garden Pita: No sauce! chopped canned artichoke hearts, chopped sun dried or fresh tomatoes, feta cheese, Parmesan cheese. Top with fresh spring greens (toss in a balsamic/olive oil/coarse ground mustard vinegrette). Fresh baby basil is awesome on this.

BBQ Chik'n Pita: BBQ sauce, cooked and diced Boca Chik'n patty, sauteed onion, cheddar and mozzarella cheese. (Leftover pulled pork is good instead of chik'n for a BBQ pork pita)

Seafood Pita: light Alfredo sauce, chopped shrimp, imitation crab meat, Italian seasoning, fresh diced tomatoes, and mozzarella cheese.

Chicken Cordon Blue Pita: light Alredo sauce, diced ham, diced chicken, shredded Swiss cheese. Finish with fresh chopped chives.

Mexican Pita: cheddar cheese, taco meat, sauteed onion, bell pepper. Once you cooked the pizza, top with shredded lettuce, tomatoes, sweet banana peppers, drizzle with sour cream that has been thinned out slightly with skim milk.

Breakfast Pita: Spread a wedge of light laughing cow cheese on the pita. Top with scrambled egg, diced ham, bacon, or sausage, sauteed onion and bell pepper, and a smidgen of mozzarella. Top with fresh, diced tomato when finished cooking.

Adam's Pizza Pita: red sauce, turkey pepperoni, canned corn (drained well), mozzarella. No joke, this pizza is super good!

Mushroom and Ham Pita: Spread a wedge of tomato basil mozzarella Laughing Cow Light cheese over your pita. Top with sauteed ham and onion. Dice an artichoke heart(packed in water, drained well) and sprinkle over ham. Slice some fresh mushrooms and spread evenly over all. Top with a little mozzarella.

Crabby Mushrooms

I love the weekend. It's a chance for me to try new recipes and relax.

Last weekend I tried a delightful little recipe for stuffed mushrooms. They are cheesy, gooey, and filling. These would be perfect as an appetizer or a light lunch.

Here's to you and your culinary adventures, friend. Cheers!

Cheesy Stuffed Mushrooms
Makes 12
22 calories per mushroom

12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)
4 oz. drained white crab meat
1 wedge The Laughing Cow Light Cheese
1 TBS light sour cream
1 TBS neufchatel cheese
2 tsp. Parmesan cheese
dash of Jane's Crazy Mixed up salt


Preheat oven to 375 degrees.

Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.

Combine all other ingredients and stir until well mixed.

Evenly distribute crab mixture among the mushroom caps.

Place in the oven for 10 - 12 minutes, until hot.

Into the looking glass

I've been cooking a lot of new things lately.

My cooking has always been a looking glass for the way I feel, inside. Some days it's chaotic, other days it's very simple and clean.

The last few weeks I've been feeling very courageous. I can't wait to get in the kitchen and try new things. It's a genuine reflection of how I feel. I am ready for adventure and to try the unknown.

My great exploration of life is in full swing, so it only makes sense that my culinary exploration has followed suit.

The recipe I have today was named by my husband. It's a little long, but he was very excited to contribute. So, Shrimp and Crab Wonton Flowers it is. :)

Here's to you and your culinary adventures, friend. Cheers!

Shrimp and Crab Wonton Flowers
Makes 24
56 calories per flower

24 square wonton skins/wraps
1 TBS butter, melted
1 (6oz) can medium shrimp, drained and roughly chopped
1 (6oz) can white crab meat, drained
2 small scallions, finely chopped
1/4 cup carrot, finely grated
4 ounces cream cheese, softened
1/2 tsp Worcestershire sauce
1 cup shredded Mozzarella cheese
1/2 tsp salt
Dash of Franks hot sauce


Preheat oven to 350 degrees (F)

With a pastry brush, lightly brush both sides of each wonton square with melted butter and gently press into muffin cups.

Bake 8 minutes or until lightly browned and crisp. Remove from oven. Leave in muffin tin.

While the cups are baking, combine cream cheese and remaining ingredients, mixing well.

Using a small spoon or scoop, fill each baked wonton cup with a rounded scoop of shrimp mixture.

Once all the cups are full, bake for 5 to 6 minutes, or until filling is hot and bubbling around edges.

Beach Bum in January

My husband and I went on vacation to Florida and Georgia. It was fantastic. But, as my mom said, "The genie is out of the bottle, you can't put it back in now!"

I want to live where it's not negative 40 degrees in the winter. I want to live where it is nice year round, but the seasons still change.

I am thinking somewhere southeast coastal or southeast mountain-y. Anyone know where I might find this happy paradise?! If you know, let me know!

I have loads to write about, but for now, I will leave you with two things: A picture of my parents, myself, and my brother wandering on the beach. And a recipe for shrimp fried rice.

Here's to you and your culinary adventures, friend. Cheers!

Shrimp Fried Rice
Serves 4
225 calories per serving

1 cup cooked rice
12 oz cooked shrimp, tails removed
2 cups frozen mixed veggies
1/4 cup diced onion
3 eggs
1/2 TBS soy sauce

Spray a wok or large skillet with cooking spray. Saute mixed veggies and onion until soft and slightly caramelized.

Meanwhile, cut shrimp into bite sized pieces.

Add cooked rice and shrimp to veggies. Toss well.

Remove from pan. Spray wok/skillet with cooking spray. Lightly scramble egg.

Toss with veggies and rice.

Mix in soy sauce. Serve hot.

A day of new things

So I am always on the lookout for healthy, but oh so tasty treats. I found two new things this weekend.

The first couldn't be any more simple. Creamed Honey. That's it. Raw, unprocessed honey. Betterbee.com describes what creamed honey is best:

"Creamed honey is controlled granulation of honey which results in extremely small sugar crystals. The smaller the crystals the better the creamed honey. A good creamed honey should be smooth, not grainy, like velvet on the tongue. "

It's great on toast. But my favorite way to eat this simple treat? On a spoon. Yep. Just straight up honey. While at Tall Timber Days this weekend (a local festival celebrating the history of logging and mill work) I found a vendor from southern MN who sold about 15 varieties of honey. Creamed honey was new to me,but became an instant favorite.

Below is a photo of Jon and I waiting for the parade to start. That yellow circle on Jon's shirt is a sticker that says" I love you honey" and has a little bumble bee. Very cute, we got them from the honey vendor. They had a display with live bees making honey. It was really neat to see them working up so close.




Another flavor sensation I've newly discovered is Shrimp Pad Thai. I saw a show all about it on the travel channel one day and I couldn't stop thinking about it. I found a recipe in my cooking light cook book. I will most definitely be eating it again. :)

Here's to you and your culinary adventures, friend. Cheers!

Shrimp Pad Thai
Serves 3-4 hungry folks

6 ounces wide rice stick noodles
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons oyster sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
12 oz shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onions
1/3 cup shredded carrots
1 teaspoon minced garlic
1/4 cup tomato sauce
dry roasted, unsalted peanuts

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender.
Drain.

Combine ketchup, sugar,oyster sauce, tomato sauce and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, carrots, and garlic; cook 1 minute. Add sauce.

Toss in noodles and shrimp. Sprinkle with peanuts to garnish.

Now that's a saucy move!

When I was a senior in high school I realized I wasn't going to live with my parents forever (I know, crazy right?!)and so I asked for a cookbook. I didn't really think my mom would take time out of her Super Mom duties to put together a book of our family favorites. But, Christmas came and there is was. In a beautiful deep purple binding- my mom's collection of recipes. I still cherish and use that particular cookbook regularly.

So this one goes out to my mom- Thank you for putting all those amazing and healthy dishes into my belly :)

A hint of heat rounds out the flavors in this quick and easy dish.

Here's to you and your culinary adventures, friend! Cheers!


Saucy Shrimp and Tomatoes
Serves 2

Ingredients

3 oz dry pasta shapes, such as piccolini (mini bowties)
1 can stewed tomatoes, roughly chopped (no salt added if you can get them)
4 tsp corn starch
12 oz shrimp, raw or thawed fresh frozen
1/2 tsp sugar
1/2 tsp Italian seasoning
dash of ground red pepper


Directions
Cook pasta according to package directions. Drain well and set aside.

Meanwhile, clean shrimp, removing tails, shells, and vein. Also remove head and legs as needed.

Combine tomatoes, starch, sugar, Italian seasoning, and ground red pepper. Simmer until slightly thickened.

Add cleaned shrimp to tomato sauce. Cook until shrimp becomes opaque, about 1-3 minutes. DO NOT OVERCOOK!

Toss with cooked pasta.

Bok Choy?!

Jon and I are well into our healthy lifestyle, so today was "relieve the cravings" day. Jon is a very big fan of "Chinese" food. Well, American style Chinese food. I, on the other hand, have been craving soup lately. So I decided to combine the two cravings.

I borrowed a cookbook from a friend of mine this weekend, thanks Kate ;) and found exactly what I was looking for. I tweaked it a bit, but not too much.

For those of you keeping score books, this particular recipe gets an 8 3/4.

Here's to your culinary adventure, friends. Cheers!


Wonton and Shrimp tail soup

7 oz ground pork
14 oz large shrimp, divided and cooked, tails reserved
2 tsp dry white wine or rice wine
2 tsp light soy sauce
1 tsp dark olive oil
1 ½ tsp prepared Chinese 5 spice
Pepper to taste
Round wonton wrappers
5 cups chicken/ham stock
15 ounces bok choy, coarse chopped
1 large scallion, sliced thin

Directions
Coarsely chop half the shrimp. Move to a large mixing bowl. To the chopped shrimp, add the pork, wine, soy sauce, oil, pepper, and Chinese 5 spice. Combine thoroughly.

Using a round teaspoon, place 1 tsp of the filling in the center a wonton wrapper. Using a pastry brush, brush the outer edge of the wrapper with water. Pull the edges in to form a small bundle. Repeat until all filling is gone, about 48 wrappers.

Bring a large pot of water to a simmer. Salt liberally. Add wonton bundles. Cook 4-5 minutes. Drain well. Set aside.

Pour stock, shrimp tails, and half the scallion in a large pot. Bring to a simmer. Simmer for 5-7 minutes. Remove tails and scallion. Add to the broth the bok choy, remaining shrimp, and wontons. Simmer 2-3 minutes. Serve immediately with a sprinkle of reserved scallions.

Serves 4

Classic Tuna Noodle Revisited

Jon and I have embarked a new culinary journey to accompany our exercise regimen. Today for lunch I really wanted tuna noodle hot dish. Jon is not a fan of warm tuna, so a while back I scaled down my mom's traditional dish taking it from 4 servings to 2.

I was making it today and didn't want to use canned cream soup. Upon closer inspection of my cupboard, I didn't have any in the house anyway. So I revamped the recipe again today. It turned out amazing!

Here is my tuna hot dish, made modern:

Classic Tuna Noodle Revisited

3 oz barilla rainbow roitni pasta
1 pouch starkist tuna in water (2.6oz)
1/2 cup skim milk
1/4 light sour cream
1/4 cup corn flakes, crushed
1 TBS minced onion
1/2 TBS margarine, melted
1 TBS parmesan cheese
1/4 tsp garlic salt
pepper to taste

Preheat oven to 375.

Boil pasta and onion for 6-7 minutes in lightly salted water. It will be under cooked. Drain pasta.

Mix together milk, sour cream, tuna, salt, pepper, parmesan cheese. Add drained pasta. Pour into a small casserole that has been sprayed with cooking spray.

Mix melted margarine and crushed cornflakes together. Sprinkle over pasta.

Bake, uncovered, for 20 minutes. Let set 5 minutes before serving.