Mom’s tuna casserole, deconstructed

My Mom was not a great cook.  She specialized in opening cans, sometimes mixing more than one together, to make a mystery casserole.  And for variety, occasionally she’d throw in a TV dinner or Hamburger Helper.  In the late 50’s and early 60’s, that was simply how working people cooked. 

There was one dish, however, that I loved.  Tuna potato chip casserole.  I don’t know if it was the potato chips or the Cream of Mushroom soup, but this simple, yet tasty dish, just soothed my soul.  To this day, it is the ultimate comfort food.

Mom’s tuna potato chip casserole

1 large can tuna

1 can Cream of Mushroom soup

1 c. mushrooms, cleaned and thinly sliced

1 c. peas

1 c. corn

Medium onion, diced

Optional:  Chopped artichokes, broccoli, or cauliflower

1 tsp. minced garlic

1 tsp. onion powder

1 tsp. dried thyme.

½ tsp. dry chili flakes

1/8 tsp. ground black pepper

½ cup white wine

Medium sized bag ridged potato chip

Optional:  Pasta or egg noodles

In bowl, blend all ingredients except for the potato chips.  Line a greased casserole dish with whole potato chips, covering the bottom as well as the sides.  (A round, high sided casserole dish works best.)  Spoon in half of the tuna mixture, making sure the chips remain against the sides of the casserole dish.  Layer potato chips on top.  Spoon in the rest of the tuna mixture.  Crush a handful of potato chips and spread on top.  Bake uncovered at 350 degrees for up to one hour, until top is lightly browned and the casserole is bubbling.

Mom’s tuna potato chip casserole, deconstructed

1 large can tuna

>Fat alert: Tuna is often canned in oil, resulting in a high fat content.  If this is a concern, try tuna canned in water. In the alternative, bake or poach a tuna fillet and flake it for use in the casserole. 

>Ingredient alert:  Any canned or fresh fish or meat may be used in this recipe.  For a change, try salmon, crab meat, or chicken. 

1 can Cream of Mushroom soup

>Fat alert:  Cream of Mushroom soup can be high in fat.  It can be replaced with a low-fat or fat-free variety, or a prepared fat-free chicken mushroom gravy. In the alternative, a homemade Cream of Mushroom soup may be used.

>Health alert:  Cream of mushroom soup can also have a high salt content.  If salt is a concern, look for a low-sodium variety or use a homemade version, where the salt can be controlled. 

>Health alert: When fat is removed from a product, food manufacturers often increase the sugar or salt content.  Read the labels of the soup or prepared gravy carefully to determine whether the salt or sugar content is acceptable.

>Health alert:  Some varieties of Cream of Mushroom soup or prepared gravy are packed with a wide variety of allergens, including MSG and gluten.  Read the labels carefully.  The best alternative may be to make your own!

1 c. mushrooms, cleaned and thinly sliced

1 c. peas

1 c. corn

>Health alert:  Some diets prohibit corn.  In this recipe, it may be eliminated.

Medium onion, diced

Optional:  Chopped artichokes, broccoli, or cauliflower

1 tsp. minced garlic

1 tsp. minced garlic

1 tsp. onion powder

1 tsp. dried thyme

½ tsp. dry chili flakes

1/8 tsp. ground black pepper

½ cup white wine

>Health alert:  Wine can contain a high level of sugar.  If sugar is a dietary concern, milk, vegetable broth, or water may be used.

Medium sized bag ridged potato chips 

>Fat alert:  Depending on how they are prepared, potato chips can be high in fat.  If fat is a concern, any type of the baked or dried chip may be used.  Check the labels carefully.

>Health alert:  Certain diets prohibit potatoes.  If potatoes are a dietary concern, any type of crispy vegetable chip may be used.

>Health alert:  Potato chips can be high in salt.  If this presents a dietary concern, use unsalted chips. 

>Ingredient alert: The salt in potato chips contributes to the overall flavor of tuna casserole. If unsalted chips are used, the seasonings may need to be adjusted. 

Optional:  Pasta or egg noodles

(Follow the instructions above.)

Scones, deconstructed!

I love high tea.  Some of my favorite childhood memories are sharing finger sandwiches, fairy cakes, scones, and English Breakfast tea with my Mom.

I continued to enjoy that tradition into adulthood.  For many years, I bought the scones at a bakery.  But most lacked the flaky texture I loved.  So I hit the Internet, and found a recipe I could play with.  I began to make my own. 

I have learned several things when baking scones.  First, to get the right texture, it is best to mix the butter in by hand, ensuring that it is evenly distributed.  I allow the butter to warm to room temperature, and mix it in.

Cranberry and white chocolate chip scones

Second, many recipes call for using cold, hard butter when making the dough.  But what really matters is that the butter is cold just before baking!  Refrigerating the dough overnight works best.

Finally, some ingredients work better than others as “fillers.”  Chips, nuts, and dried fruit all work well if added to the dry ingredients before mixing.  Other flavorings and wet ingredients, such as raspberry extract or jams can be used, but need to be added to the wet ingredients and blended well.  When adding to the wet ingredients, however, the overall amount should not exceed the amount of liquid called for in the recipe.  Otherwise, the dough may be too wet.  (Note:  It is best to puree fresh fruit and add it to the wet ingredients.)

Ahhhhh, hot tea and a warm scone.  There is no better way to relax and enjoy the day!

Basic scone dough

2 c. flour

1/3 c. sugar

4 tsp. baking powder

½ tsp. salt

6 TB. butter, cut into small pieces

¾ c. cream

1 TB. vanilla

1 egg

In a large mixing bowl, add all the dry ingredients and using a whisk, mix well.  Cut the butter into small pieces, and add to the dry ingredients. Using your fingertips, work it into the flour until the mixture has a sand-like texture.  Add any dry fillers, such as chips or nuts, and mix well, so they are evenly distributed.

In another bowl, mix the eggs, cream, and any flavoring or wet fillers.  Add half to the dry mixture and mix well.  Gradually, add the remaining wet ingredients and mix in until the dough just begins to form into a ball.  You do not want the dough to be too wet.  Pour the dough onto plastic wrap, and pat into a ball.  Seal the plastic wrap and refrigerate at least one hour.

Preheat the oven to 375 degrees.  Just before baking, place the dough on a floured surface and press down until it is approximately an inch thick.  Cut into pieces of approximately equal size.  If desired, dust with sugar, or brush with melted butter and dust with brown sugar.  Bake 15 minutes or until golden brown.

(NOTE:  Raw scones may be individually frozen and baked when needed.)

Basic scone dough, deconstructed

2 c. flour

>Health alert:  If white flour is a dietary concern, acceptable alternatives are almond or hazelnut flour, white bean flour, or any gluten-free variety of flour.

1/3 c. sugar

>Health alert:  The sugar in this recipe is used primarily to sweeten the scones. If white sugar is a dietary concern, any type of natural or artificial sweetener may be substituted.

4 tsp. baking powder

½ tsp. salt

6 TB. butter

>Fat alert:  Butter is fat.  If fat is a dietary concern, try light butter, pureed prunes, figs or white beans.  In the alternative, applesauce, mashed bananas, or Greek yogurt may be used. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or shortening are the best substitutes.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe is used to create a flaky texture in the scones.  Eliminating butter or fat will result in a more cake-like texture, and a flatter scone.

¾ c. cream

>Fat alert:  Cream is very high in fat.  If fat is a dietary concern, half and half is the best substitute.  It is available in reduced and no-fat varieties.  In the alternative, low-fat milk may be used. 

>Health alert:  Cream is a dairy product.  If dairy products are a dietary concern, try almond or coconut cream, or a vegan half and half.  In the alternative, any type of non-dairy milk may be used.

1 TB. vanilla

1 egg

>Health alert: If whole eggs are a concern, two egg whites or a comparable amount of egg substitute may be used. 

>Ingredient alert:  In this recipe, the egg serves as a binder.  If the egg must be eliminated completely, try ¼ c. yogurt or sour cream. 

 (Follow the instructions above.)

Possible scone “fillers”

Milk, semi-sweet or white chocolate chips

Peanut butter chips

Butterscotch chips

Raspberry chocolate chips

Crushed toffee chips

Chopped nuts

Dried fruit

Coconut

Liquid flavorings

Jams or jellies

Cocoa or Nutella

Monte Cristo casserole, deconstructed!

When I attended the University of Minnesota, one of my favorite restaurants was a Jewish deli in Golden Valley.   It made the best Monte Cristo I have ever had.  It was the ultimate in deliciousness: ham, turkey, and melted Swiss cheese between two slices of Challah, dipped in a French toast batter, and fried. 

Since then, I have tried to duplicate that wonderful sandwich, but it always seems to fall short.  Maybe the memory was more enticing than the reality!  Thankfully, attempting to recreate this gastronomic pleasure was a simple task.  Then my son decided he liked the sandwich as well.  All of sudden, one sandwich became three and the time required to make them tripled as well.  

While making a French toast casserole, the answer came to me.  With a few tweaks, I could duplicate the flavors of a Monte Cristo.  Preparation was simple and the casserole could be made the night before.  The next day, all I had to do was pop it in the oven and bake.  As an added benefit, the use of multiple eggs resulted in a soufflé-like texture, making the casserole light and fluffy!

This is one casserole that is just as satisfying for dinner as breakfast.  If there are any leftovers, heat them up for lunch! 

Jane’s Monte Cristo casserole

Loaf of day-old Challah or Brioche, broken into bite- size pieces, and toasted

8 oz. shredded Swiss cheese

1/2 lb. honey turkey, diced

1/2 lb. honey ham, diced

6 large eggs

3 c. cream

1 TB. maple syrup

1 tsp. vanilla

Dash salt and nutmeg

Optional:  Dash cinnamon

Powdered sugar

Raspberry/strawberry jam

Cut the load of bread into one-inch cubes.  Toast or leave out overnight.  The bread must be dry to absorb the “custard.”

Butter a deep 9” x 13” baking dish.  Layer a third of the bread crumbs on the bottom of the pan. On top, layer chopped ham, turkey, and shredded Swiss cheese. (NOTE:  It is important that the meat and cheese be in small enough pieces to allow the egg and cream mixture to pass through the layers!)  Top with another third of the bread cubes.  Create another layer of meat and cheese, and top with the remainder of the bread. 

In a large bowl, combine the eggs, cream, vanilla, salt, and nutmeg.   Whisk until the mixture is frothy. Place the baking pan on a cookie sheet, and pour the mixture over the top of the casserole, covering all ingredients. The liquid should fill the pan.  If it doesn't, add more cream. Cover the pan and let sit for one hour.  Then refrigerate for eight hours or overnight.

Remove the casserole from the refrigerator and let warm to room temperature. If desired, sprinkle a layer of shredded Swiss cheese on top.  Preheat the oven to 350 degrees.  Place the baking dish on a cookie sheet and bake for at least one hour, until the top is golden brown and a toothpick comes out clean.  Allow the casserole to cool.  Sprinkle with powdered sugar, and serve with raspberry or strawberry jam.  (Note:  If a more savory flavor is preferred, substitute the jam for Dijon mustard and eliminate both sugars.)

Jane’s Monte Cristo casserole, deconstructed

Loaf of day-old Challah or Brioche, broken into bite-size pieces, and toasted 

>Fat alert:  Challah and Brioche may be made with significant amounts of butter, and every loaf is different!. Check the ingredients. If fat is a dietary concern, substitute a light or reduced-fat bread. 

>Health alert:  Challah and Brioche may be made with a significant number of eggs.  It is important to check the ingredients!  

>Ingredient alert:  Any type of bread or bread product that will absorb the egg and cream mixture may be substituted. 

>Ingredient alert:  The bread cannot be eliminated in this recipe. 

8 oz. package shredded Swiss cheese

>Fat alert:  Swiss cheese is high in fat.  Fortunately, many reduced or no-fat versions are available.  In the alternative, a Mozzarella made with skim milk may be substituted.

>Health alert:  Cheese can contain significant amounts of salt.  Check the labels carefully for lower sodium versions. 

>Health alert:  Cheese is a dairy product.  If dairy is a concern, many vegan substitutes are available. However, it is important that the cheese be “meltable.” 

1/2 lb. honey turkey, chopped 

>Fat alert:  Honey turkey is generally low in fat.  However, there are always exceptions to the rule!  If using a processed brand, check the label carefully. 

>Health alert: Honey turkey can be sweetened with many things.  If sugar is a concern, check the label carefully. 

1/2 lb. honey ham, diced 

>Fat alert:  Honey ham can be high in fat.  If fat is a concern, a leaner ham may be used. If a processed brand is used, check the labels carefully!  In the alternative, the ham may be replaced with additional turkey.

>Health alert:  Honey turkey can be sweetened with many things.  If sugar is a concern, check the labels carefully.

6 large eggs

>Health alert:  If eggs are a dietary concern, eggs whites or an egg substitute, such as Better n’ Eggs or Egg Beaters, in comparable amounts, may be used.  

>Ingredient alert:  Do not eliminate, or reduce the amount of eggs or egg product used.  The eggs in this recipe are used to create a custard, resulting in a mock soufflé. When baked, the casserole will puff up!  However, use of an egg substitute may result in less rise.

3 c. cream

>Fat alert:  Cream is high in fat.  If fat is a concern, the best substitute is half and half.  Reduced fat and no-fat versions are available. 

>Health alert:  Cream is a dairy product.  A wide variety of non-dairy substitutes are available, including a non-dairy half and half, coconut cream or pureed silky tofu. 

>Ingredient alert:  Cream is used in the recipe to provide a creamy texture.  Half and half is the best substitute.

1 TB. maple syrup

>Health alert:  Maple syrup is a natural sweetener, but very high in sugar and carbohydrates.  If this is a dietary concern, it may be replaced with an artificial sweetener, such as Splenda brown sugar blend.

1 tsp. vanilla

Dash salt and nutmeg

Optional:  Dash cinnamon

Powdered sugar

Raspberry/strawberry jam

>Health alert:  Many jams are high in sugar.  Many reduced sugar versions are available.  In the alternative, smashed berries with just a touch of artificial sweetener may be used. 

(Follow the instructions above.)

Roast beef and gravy, deconstructed!

When I was a child, it was tradition to pop a roast in the oven and head off to church.  When you returned, the roast was done and in no time, we sat down for “Sunday supper.”

I am more likely to grill out on Sundays these days, but every once in a while, the desire for roast beef and gravy overtakes me.  I always hope that after I prepare it, there will be plenty of leftovers for sandwiches the next day.  So far, that hasn’t happened.  A certain teenager carefully watches me slice the roast, place a few pieces on my plate, and swoops in to claim the rest.  What follows is not unlike watching a human vacuum cleaner at the dinner table!

I have tried a variety of cooking techniques and cuts of meat.  Some called for eye of round roast, or other tougher cuts of beef, but chuck roast always seemed to work best.  I also tried cooking at high temperatures, eventually turning off the oven and letting the meat continue to roast for hours, as well as roasting at low temperatures for significantly longer periods of time.  

Ultimately, this recipe below worked best, resulting in beef that was moist and tender.  Roast some vegetables with the meat, and whip up some mashed potatoes, and you have instant comfort food!  

Roast beef and gravy

3 lb. boneless chuck roast

Large sweet onion, thinly sliced

1 TB. minced garlic

¼ c. balsamic vinegar

¼ c. beef broth

1 TB. dry thyme

Salt, black pepper

Gravy:

½ c. beef broth

¼ c. flour or corn starch

1 c. cooked onions and garlic, pureed

1 tsp. dry thyme

Salt and pepper

Optional:  ¼ c. pan drippings
Balsamic vinegar to taste

Preheat the oven to 450 degrees.  Place a baking dish filed with one-inch of water on the bottom rack of the oven.

Line a 9” x 12” baking dish with two large pieces of heavy-duty foil, about 18 “ long, crossing at the center.  The shiny side of the foil should face up.  Lightly sprinkle both sides of the roast with salt, pepper, and thyme.  Place the roast in the center of the foil.  Top with the sliced onions and minced garlic.  Pour the vinegar and broth around the meat.   Seal the packet tightly on all sides.

Bake for two to two and half hours, until the meat is fork tender.  Throughout the cooking process, keep the other baking dish filled with water.

When the roast is done, let it cool for about 10 minutes.  Open the foil, and spoon off the onions and garlic.  Set aside.  If desired, collect one cup of the pan drippings and set aside.  Reseal the roast in the foil to keep it warm while making the gravy.  

Add the beef broth, balsamic vinegar, thyme, and pan drippings to a medium saucepan. Whisk in the flour or corn starch.  Bring the mixture to a boil, whisking continually.  Remove from the heat, and taste. Season as desired.  Cover and let the gravy thicken before serving.

Slice the roast.  Lightly drizzle with gravy.   Serve with mashed potatoes and extra gravy on the side.

Roast beef and gravy, deconstructed

3 lb. boneless chuck roast

>Fat alert:  Chuck roasts contain a significant amount of fat. If fat is a dietary concern, a leaner cut of meat may be used. 

>Ingredient alert:  The fat in a chuck roast melts while roasting, resulting in meat that is moist and tender. The high content of fat also makes this cut of beef well-suited to the cooking method recommended.  If a leaner cut of beef is used, cooking time and temperature may have to be adjusted to ensure the beef does not dry out. 

Large sweet onion, thinly sliced

1 TB. minced garlic

¼ c. balsamic vinegar

¼ c. beef broth 

>Fat alert:  Canned beef broth may contain a significant amount of fat.   Low-fat and 99% fat-free varieties may be substituted.  In the alternative, this ingredient may be replaced with water. 

>Health alert:  Some varieties of canned beef broth are high in salt.  Low sodium varieties are available.  In the alternative, substitute a home-made broth, where the amount of salt can be controlled, or water. 

1 TB. dry thyme

Salt, black pepper

Gravy:

½ c. beef broth

>Fat alert:  Canned beef broth may contain a significant amount of fat.   Low-fat and 99% fat-free varieties may be substituted.  In the alternative, substitute a homemade broth, where the fat can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)

>Health alert:  Some varieties of canned beef broth are high in salt.  Low sodium varieties are available.  In the alternative, substitute a homemade broth, where the amount of salt can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimivc the beef taste.)

¼ c. flour or corn starch

>Health alert:  If flour or corn present a concern, alternative and vegetable thickeners, such as Agar Agar, are available. In the alternative, roughly pureed mushrooms may be used.

>Ingredient alert:  The flour or corn starch are used to thicken the gravy.  While the amount of thickening agent may be reduced, that will result in a thinner gravy.

1 c. cooked onions and garlic, pureed

1 tsp. dry thyme

Salt and pepper

Optional:  ¼ c. pan drippings
Balsamic vinegar to taste

(Follow the instructions above.)

  

Vegetable pocket

Large onion, sliced

2 carrots or parsnips, peeled and sliced into ¼ inch thick rounds

12 thick stalks of asparagus or green beans

Red pepper, julienned

Garlic salt

Pepper

Butter

Optional:  2 red potatoes, thinly sliced 
Optional:  Mushrooms, halved or quartered

Optional:  Balsamic vinegar

On a 18” sheet of heavy duty foil, shiny side up, spread the onion evenly in the middle.  Layer the other vegetables on top.  Sprinkle with garlic salt and pepper, and dot with slices of butter.  Seal tightly on all sides and place on a baking sheet.  Place in the oven one half hour before the roast is done. 

Remove from the oven, open one end of the packet, and pour into a serving dish.  If desired lightly sprinkle with balsamic vinegar.

Vegetable pocket, deconstructed

Large onion, sliced

2 carrots or parsnips, peeled and sliced into ¼ inch thick rounds

12 thick stalks of asparagus or green beans

Red pepper, julienned

Garlic salt 

>Health alert: If salt is a dietary concern, it may be replaced with parsley or thyme.

Pepper

Butter 

>Fat alert:  Butter is fat.  If fat is a concern, the butter may be replaced with a light butter, margarine or oil.  In the alternative, lightly spray with any cooking grease. 

>Health alert:  Butter is a dairy product.  If dairy is a concern, margarine or any vegetable oil may be substituted. 

>Ingredient alert:  The butter provides flavor in the recipe.  If eliminated, lightly sprinkle the vegetables with balsamic vinegar for flavor, or increase the amount of parsley or thyme used.

Optional:  2 red potatoes, sliced
Optional:  Mushrooms. halved or quartered

Optional:  Balsamic vinegar

(Follow the instructions above.)