Well, many of us are now sheltering at home, and living off what we have in our pantries, refrigerators and freezers. I added more meat to the freezer this week, and some additional canned goods, so I’m doing pretty well at the moment. I have been thinking about what I have available to eat if the fresh and frozen items become scarce.
This dish caught my eye, as it’s similar to dishes I have done in years past with canned tuna or chicken, canned soup or broth and whatever pasta and veg (fresh or canned) that I have available. Maybe you have too.
350g (¾ pound) uncooked macaroni (or ½ of our fresh pasta recipe
30 mL (2 Tbsp) oil
1 onion, diced
1-2 ribs celery, diced
45 mL (3 Tbsp) all-purpose flour
625 mL (2½ cups) chicken / vegetable stock or water
375 mL (1½) cups milk
2 cans (6 ounces each) tuna, turkey, salmon, etc drained and flaked
1 cup frozen peas (or canned or fresh)
250 mL (1 cup) breadcrumbs / panko / crushed potato chips / crushed crackers
Salt and pepper to taste
NOTE: He also added sliced mushrooms, although they aren’t in the ingredients list.
Preheat oven to 425ºF.
Heat oil over medium-high; add onion and celery, cook until softened.
Add flour and whisk to coat vegetables with flour. Slowly whisk in stock, then milk.
Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce has thickened.
In a pot of boiling salted water, cook pasta until barely cooked; drain.
Stir in pasta, tuna, and peas; season to taste with salt and pepper.
Top with breadcrumbs or chips. Bake until crust is golden, about 20 minutes.
Noodles and pastas are often a good basis for a meal, or a side dish. A dish that my dad made when I was a kid was what he called noodles and breadcrumbs. It was simply cooked noodles combined with lots of melted butter, onions, and sauteed bread crumbs/croutons, then baked in the oven; he may have also added poultry seasoning. Grated cheese on top might be a nice addition.
Here is another recipe that would qualify. I got it from my son-in-law’s mother.
Sauerkraut mit Noodles
1 jar Sauerkraut (24-32 Ounce Jar) Or Fresh
2 sticks Butter (recipe as written; I use less)
1 whole Medium Onion, Chopped
½ pounds Mushrooms, Sliced
½ pounds Egg Noodles, Dry
½ teaspoons Salt, Or To Taste
¼ teaspoons Pepper, Freshly Ground, Or To Taste
Drain and rinse sauerkraut. Place in a large saucepan, and add water just to cover. Bring to a boil, and cook 20 minutes. Drain well.
Meanwhile, melt butter in a large skillet. Add onion and sliced mushrooms and saute until tender, but not brown, 10 or 15 minutes. Add sauerkraut to mixture.
Using the same pan you used for the sauerkraut, cook noodles in boiling salted water. Drain and add to sauerkraut, onion and mushroom mixture. Season with salt and pepper.
NOTE: My son-in-law’s mother often prepared this dish for potlucks or buffets. It is very good served at room temperature. Yes, I know it calls for a lot of butter, and I suppose you could reduce the quantity, but try it first as written. You could also use canned mushrooms.
Any other good suggestions for pantry meals?