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Recipe corner

From Emma’s kitchen

Feb. 2, 2012

By Ginger Isham

 

Emma, the 12-year-old daughter of a friend of mine, got “The Good-To-Go Cookbook” for Christmas. It is for young people who like to cook, and the recipes are amazingly easy and healthy, too.

QUICK TUNA NOODLE CASSEROLE

1 3-ounce package Ramen noodles (I used Sapporo Ichiban Japanese noodles or Ramen Asian Vegetable)

1 6-ounce can tuna fish (use the tuna in water)

2 cups water, 10 ounces package frozen mixed veggies

3 tablespoons flour, and a pinch of salt and pepper

1 cup half and half (use ½ cup milk, 1 or 2 percent)

Cook noodles in water, and add tuna and veggies. Bring to boil and simmer 5 minutes. Mix flour with cream/milk and add to tuna mix. Stir until it thickens. Add salt and pepper, and serve hot.

 

RASCAL NUTS

1 teaspoon garlic powder,

1 teaspoon onion powder

¾ teaspoon salt (use perhaps ½ teaspoon)

1 15-ounce can garbanzo beans, drained but left moist

Combine spices, and salt and stir in beans. Place on lightly oiled baking sheet and put in oven on 300 degrees. Stir every 15 minutes, up to an hour or until browned and crispy.

 

TEXAS CORN CHOWDER

1 15-ounce can corn (can use 1 10-ounce package frozen corn)

1 15-ounce can cream corn

1 14-ounce can diced tomatoes with onion and garlic

1 15-ounce can black beans, drained and rinsed

½ cup chicken broth

Combine all ingredients and simmer for a few minutes. Serve hot topped with a dollop of low-fat sour cream, fresh chopped green pepper or shredded cheddar cheese. You can also sauté ½ pound of sausage of your choice with onions and add to the chowder.

KITCHEN SINK SOUP

(my grandma used the phrase: “Everything but the kitchen sink”)

7 cups low-fat chicken soup,

2 large carrots, chopped or grated,

2-3 stalks of celery, chopped

1 small onion, chopped

2 cans (15 ounces each) great northern beans, rinsed and drained

1 package (10 ounce) frozen, chopped spinach, thawed and drained

Combine soup, carrots, celery and onion, and simmer until tender. Add beans and spinach and heat for a few minutes until hot. Serve with Parmesan cheese and croutons.

Hint -1 pound of fresh spinach is equal to 1 cup cooked spinach or equal to 5 ounces frozen spinach.

 

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.