mediterranean tuna-noodle casserole

I think it's well-documented how much I love casseroles. Some days when the weather is gray, you're tired, and it has been too cold to see any friends in weeks, the idea of a casserole makes it all a little better.

Here is one I made last week. The recipe called for red peppers, but I used green because they're so much cheaper and I'm not a big red pepper fan anyway.  Also, I halved the recipe because I'm a big eater, but 8 servings is a lot even by my two-serving-per-person standards.

It turned out alright. Mushy and warm was pretty much all I needed that night, and it was certainly that. I may suggest using crumbled potato chips on top instead of parmesan to give it some added texture. And also for the fact that (from where I come from at least) it's not a casserole until there's a chip or tater tot on top.

Mediterranean Tuna-Noodle Casserole (via Martha Stewart.com)

Serves 8

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

goodbye, 2010

2010... what do I say about it?
The really cool thing about having such a challenging year is that in the midst of it you get a rare opportunity to step back and look at your life, see the things you want to change, and then change them- because why the hell not? Everything is already screwy anyway, what's a few more shake-ups? And so here I am.

Above is a slideshow of my favorite photos I took in 2010. This year saw a shift in priorities. Socializing holds less importance, replaced by a more deliberate use of my time and energy. I didn't go out very much, saw a lot less of acquaintances, and became much more thankful for the really good friends and family I somehow lucked into.

lentil stew with kale and potatoes

Right. So here I am. I have been busy with many things: settling in to my new apartment and roommates, getting my wisdom teeth out, Christmas gift making and travels. Cooking, and taking pictures of what little I do cook, has been smack dab at the bottom of my to-do list.

But the upcoming new year, the self-reflection that goes with it, as well as the incredible gorging I accomplished over Christmas (seriously, I deserve a medal) has made me crave meals made from things that have never seen a box. And so I give you this recipe. It called for spinach, but I used kale in an effort to shove more vitamins into me. Also, my new market didn't have mint so I left it out and that was fine. What they DID have was crazy cheap feta at the deli counter. I got 0.8 lb for something like $2.38. Take that, Jewel-Osco.


lentil stew with kale and potatoes
adapted from this recipe from Bon Appetit

2 tablespoons olive oil

1 small onion, chopped
2 large garlic cloves, chopped
4 cups vegetable broth (I ended up adding more at the end)
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces

1-2 medium carrots, chopped
1 lemon
6 ounces torn fresh kale leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add onions and stir until become translucent (about 5 minutes), add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 25 minutes. 

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, kale and cayenne to stew. Cover and simmer stew until kale wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.) 

Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

oatmeal

I have things I could probably talk about and show you, but really all I want to do is eat steel-cut oatmeal all day long while sitting under the two quilts that are now on my bed.  You may win this round, winter, but you play real dirty.

moving is the dumbest thing ever

There, I said it. I hate moving. It's maybe my least favorite thing. I have been in the process of a very last-minute, high stress move this mid-month, so posting (and the rest of my life) has been put off. I do have things to share with you, pictures even! But just give me a bit to catch my breath with this new place. For about a month my meals have looked like the above pictures- a can of beans, or a pb&j sandwich, or old faithful cereal, nestled among all the stresses and to-do lists surrounding me right now.

Just about everything, including the way I look, is now different than it was pre-August freak-out. I'm trying my best to just roll with it, and it can be kind of great. Hard at times, but maybe just what I needed. Cue the Cars song....