This evening I made a tuna noodle casserole from a recipe found in Joy of Cooking. My wife and I ate a lot of “tuna helper” after we were first married since neither one of us knew how to cook. Perhaps that’s why it has taken this long to develop a desire to make and eat something that would take us down that “memory” lane again.
It turned out well and, in keeping with this recipe development theme, we both felt that adding peas would be a nice touch – perhaps the frozen kind just before it goes into the oven. I also felt it could have had more “crunch” texture to complement the soft cheesy goodness – the light cracker topping wasn’t quite enough. Perhaps celery or maybe watercress?
Remains of the Day
Other than the 1/2 a pan that’s left over, I have some fresh veggies – 1/2 of a bell pepper, 1/2 yellow onion, and nearly a dozen mushrooms. I need a salad for tomorrow so rather than use the same weekly salad theme, I’m wondering about a using the onion, mushroom and bell pepper combo in the salad. Perhaps feature mushrooms as the main item instead of lettuce and compliment with bell pepper, onion and another mystery ingredient or two.
So tonight while I’m getting ready for bed I’ll pull out The Flavor Bible (there’s a link to it in the sidebar) and see what I can get to compliment mushrooms both in flavor and texture – mushrooms seem soft to me. I’m still thinking about the celery “crunch” factor.
