Community Kitchens Northwest

Yields 6 servings

Ingredients
4 Tablespoons butter
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 cup button mushrooms, sliced
1/4 cup all-purpose flour/ sorghum flour (gluten free)
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Directions
1. Preheat oven to 375 degrees F
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 3 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Amounts Per Serving  Calories: 562 | Total Fat: 31.3g | Cholesterol: 125mg

Here’s another great article from the “Food in Jars” blog.  I make beets each summer and I am going to save some out to try this recipe next year.

Last Monday night, I left work on time, walked my quick commute home in some rare early March sunshine and made the lovely, local meal you see above. It was a salmon filet, broiled with dabs of butter (Winter Harvest buying club) across the top. Boiled beets (Winter Harvest), peeled, sliced and dressed with a quick balsamic vinaigrette. And a couple handfuls of local greens and grated carrots (Rittenhouse Square Farmers Market).

Now you may be thinking to yourself, “Huh. Last I heard, Marisa, you lived in Philadelphia. I didn’t know you could get local salmon there. Particularly this time of year.” Some of you may even have a doubting eyebrow raised in my direction.  More…

This cabbage roll recipe is easy to follow and will take approximately one hour to prepare. One head of cabbage will have about 24 leafs. They will be of different sizes. However once the meat is wrapped up in the cabbage they will all look close to the same size. After boiling and cutting off leafs the small pieces near the core can be used to hold the bottom of other small pieces of cabbage rolls together. The oven ready dish will need to bake for two and a half hours. Follow the instructions below to make some tasty cabbage rolls for dinner.

Read more at Suite101: Cabbage Rolls: Learn How to Prepare and Bake a Cabbage, Ground Beef, and Rice Dish http://dinner-recipes.staging.suite101.com/article.cfm/cabbage-rolls#ixzz0i0Wd4yuO

http://dinner-recipes.staging.suite101.com/article.cfm/cabbage-rolls

From the “Mixed Greens Blog” learn how to brine your own corned beef.  Two of my kids are vegetarians but I love meat and want to give this recipe a try.

I’m not Irish but St. Patrick’s Day gives me an unnecessary excuse to wear green and to eat corned beef. I decided to try “corning” my own beef this year and in the process learned that I have more of a connection to this dish than I realized. As it turns out, corned beef didn’t originate in Ireland after all. The story goes that on the lower east side of NYC in the late 1800’s, Irish immigrants learned to make corned beef from their Jewish neighbors as a less expensive version of their beloved Irish bacon. My Jewish ancestors may not have been those sharing their recipes, but I had plenty of corned beef growing up, mostly from the only Jewish deli my father could find in Charlotte, NC. It was at Leo’s Delicatessen that I learned to love the food of his childhood, as out of place in the South as it seemed at the time.  More

Here’s a good recipe from the Simply:  Home Cooking  blog.  I have found that my kids will eat this recipe too.

Being a huge fan of vegetables, I try to encourage the kids to eat them in their recognizable forms, not pureed and “hidden” in sauces, etc. I’ve found that in this dish, they will happily eat even kale that has been cooked and chopped finely (and therefore cannot be picked out!) Read about this often disrespected (but highly nutritious) vegetable in an article by RakishWit’s John Hershey in Edible Front Range. The kale version appears in the Variations section below the recipe. More 

Great article from the Easy Healthy Recipe blog: