Monday, January 11, 2010

Fanny Farmer Cook book

In an effort to start the new year with a goal, I realized what I need to get better at in taking care of my home. Planning meals and cooking is definately my shortcoming. Often I tell the kids if they lived in war-torn Germany, they wouldn't complain and whine so much. Some days, I wish it were war-torn Germany so either I didn't have to cook, or I appreciated food much more that I wanted to cook.

Actually, I really don't mind cooking, it's just the day-in, day-out, never done task of cooking that bores me. My goal now is to work out a daily menu that I can easiy access and build my shopping list, or maybe even prepare ahead of time.

I'm using my Fanny Farmer cookbook, too. I have had this cookbook since I was in junior high or highschool. I've been cooking with it just as long. I like the recipes because they are so simple and the foods are whole foods. This isn't the cookbook for modern people, though, as there is never any concern for fat or caloric intake. I find if you eat whole, real foods, cut your portion size and eat a balanced diet, the worry of fat and calories takes care of itself.

This week, I made the best tuna casserole. Even Pete appreciated it. In all fairness, he really appreciates most things I make for him. My tuna casserole calls for cream of mushroom soup. I used to used canned soup but now that I am so much more capable of making cream soup from scratch, I find canned soup very icky tasting. The Fanny Farmer cream of mushroom soup is "souper" simple and the flavor is wonderful. Of course, doing it this way, you also control the salt content- both in type of salt and in quantity, another positive for diet-conscience people.
My tuna casserole recipe is: 3/4lb cooked noodles (I use shells or rotini), 1/2 cup each celery and white onions (yellow or purple are really ok, too)- saute in olive oil to soften, cool; 2 c cream of mushroom soup (1 can, plus milk to make 2 c), 3 cans of white tuna (dark is ok, too), 1/2- 3/4 bag of frozen peas- about 8-12 oz (you don't have to defrost), 1 c cheddar cheese- plus extra for top. Mix all of this together and pour into greased casserole dish. Sprinkle cheese on top. Bake at 375 until hot and bubbly. You can vary this recipe to suit your tastes.

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