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Tuna Casserole

Tuna Casserole
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cans (14.5-oz) of white beans, rinsed and drained
  2. 1/2c white wine (Can substitute with water or broth; point is to moisten ingredients)
  3. 1 onion (or shallots, scallions or leeks) - chopped
  4. Pinch of red-pepper flakes
  5. Fresh ground pepper
  6. Fresh herbs (fennel fronds are suggested)
  7. Pinch of salt
  8. 6 garlic cloves, sliced
  9. 1/4c milk
  10. 2 cans of tuna (If oil-packed, add the oil. If water-packed, drain and drizzle in more olive oil)
  11. 2-4 TB grated gruyere (Parmesan, Jarlsberg or cheddar is okay too)
  12. Zest from half-lemon
  13. Olive oil
  14. Crushed potato chips
  15. 1TB butter
Instructions
  1. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes. Add a pinch of red-pepper flakes, a pinch of salt and lots of sliced garlic cloves.
  2. When the garlic is slightly golden and very fragrant, add white beans and white wine.
  3. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
  4. Add 1/4 cup milk and 2 cans of tuna.
  5. Mash the tuna into the beans, leaving it a little chunky. Mix in a tablespoon or two of chopped fresh herbs, grated zest from half a lemon and lots of black pepper.
  6. Finally, mix in 2 to 4 tablespoons grated any kind of cheese.
  7. Taste and add more salt and pepper if needed.
  8. Spread the mixture evenly in the skillet, and top it with about a cup of potato chips that either you or your bored child crushed with a rolling pin. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with, as Ms. Henry says, little nuggets of butter. She and I both agree that 1 tablespoon will do it.
  9. Bake at 350 degrees, until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler.
Adapted from NYT Cooking
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Classic Shrimp Scampi

Classic Shrimp Scampi
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons butter
  2. 2 tablespoons extra-virgin olive oil
  3. 4 garlic cloves, minced
  4. ½ cup dry white wine or broth
  5. ¾ teaspoon kosher salt, or to taste
  6. ⅛ teaspoon crushed red pepper flakes, or to taste
  7. Freshly ground black pepper
  8. 1 ¾ pounds large or extra-large shrimp, shelled
  9. ⅓ cup chopped parsley
  10. Freshly squeezed juice of half a lemon
  11. Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Notes
Adapted from NYT - 5/3/2020
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Pot Roast

Instant Pot Pot Roast
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 teaspoons seasoning salt (I use Lawry's)
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried parsley
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon black pepper
  6. 3 lb beef chuck roast cut into 1lb chunks
  7. 1 tablespoon canola oil
  8. 1 cup low sodium beef broth
  9. 1 tablespoon tomato paste
  10. 2 tablespoons balsamic vinegar
  11. 1 tablespoon Worcestershire sauce
  12. 1.5 lb little potatoes
  13. 3 large carrots peeled and cut into thick slices
  14. OPTIONAL: corn starch to thicken juices
Instructions
  1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
  4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below)
  5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. (SEE NOTES!)
  8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.
Notes
  1. 10 minutes was too long for my potatoes and carrots. I'd start venting after 4 minutes. You can always finish the in the microwave if they aren't ready.
Adapted from Recipe Rebel
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Marilyn Mossman’s Ribeye Steak

Boneless Ribeye Steak
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Two 1-1/2 inch ribeye steaks
  2. Kosher salt
  3. 1TB butter
  4. Freshly ground pepper, to taste
Instructions
  1. Salt steaks liberally with kosher salt one day ahead of cooking and refrigerate
  2. Place steak on roasting tray with drip pan
  3. Put steaks in 300º oven until it reaches internal temp of 123º (about 1 hr)
  4. Heat a cast iron pan on the stove (with oil, if needed) on high temp
  5. Sear 1-2 minutes on each side
  6. Place a pat of butter on each steak and let it rest for 10 minutes
  7. Add pepper if desired
Notes
  1. Steak is cooked medium to medium-rare. Take it to 125º or more if you prefer more well-done.
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Beef Stroganoff

Beef Stroganoff
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt and freshly ground black pepper
  2. 1 ½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
  3. 2 tablespoons all-purpose flour
  4. 1 ½ teaspoons hot paprika
  5. 1 tablespoon neutral oil, such as canola or grapeseed
  6. 4 tablespoons unsalted butter
  7. 1 pound button mushrooms, cleaned and cut into quarters
  8. 2 small shallots, thinly sliced
  9. 12 ounces wide egg noodles
  10. ¼ cup dry white wine
  11. 1 cup heavy cream or crème fraîche
  12. 1 ½ teaspoons Worcestershire sauce
  13. 1 teaspoon Dijon mustard
  14. Chopped fresh parsley, for garnish
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
  3. Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
  4. Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
  5. Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
  6. While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
  7. When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
  8. Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
Notes
  1. One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
  2. Tri-tip can be substituted for sirloin
  3. Yogurt can sub for the dairy portion
Adapted from New York Times Magazine
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Detroit-Style Pizza II (store-bought ingredients)

Detroit Pizza with premade dough and sauce
This is a version of Marilyn Mossman's recipe using store-bought ingredients
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One package frozen pizza dough
  2. Top quality pizza sauce
  3. Toppings (e.g., green pepper, onions, mushrooms, Italian sausage, pepperoni)
  4. 10 oz. Wisconsin Brick cheese (can substitute with monterey jack)
  5. 1 TB olive oil
Instructions
  1. Allow dough to thaw overnight in refrigerator
  2. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil.
  3. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours.
  4. Adjust oven rack to lowest position and heat oven to 500 degrees.
  5. Sprinkle cheese evenly over dough to edges of pan.
  6. Add toppings.
  7. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  8. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. For a recipe that includes home-made dough and sauce, click here.
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Sweet-and-Saucy Pork Chops

Sweet-and-Saucy Pork Chops
Serves 2
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
  2. Kosher salt
  3. 1½ tsp. sugar, divided
  4. 2 Tbsp. extra-virgin olive oil, divided
  5. 1 large shallot, chopped
  6. 4 garlic cloves, thinly sliced
  7. ¼ cup red wine vinegar
  8. 3 sprigs rosemary
  9. 1 Tbsp. drained capers
  10. 2 Tbsp. unsalted butter, cut into pieces
Instructions
  1. Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
  2. Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
  3. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
  4. Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
  5. Transfer pork chops to plates and spoon sauce over.
Adapted from Bon Appétit
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Roasted Rack of Lamb

Roasted Rack of Lamb
Serves 6
I made this with the help of the supremely talented Marilyn Mossman. It's a perfect recipe.
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lamb racks, extra fat removed
  2. 3 tbsp vegetable oil
  3. 1 tbsp Italian spice blend (use prepared from Simply Good or make at home with this recipe)
Instructions
  1. Place a large sauté pan over high heat (425-450 degrees). While the pan is heating up, season each lamb rack with the Italian spice blend (approximately 1 teaspoon per rack).
  2. Add 3 tbsp of vegetable oil to the hot pan and_sear top of lamb rack 2 minutes.
  3. Tum the lamb racks over and sear other side for 2 more minutes. You are looking for a nice golden brown color on both sides.
  4. Remove lamb racks from the saute pan and place on a roasting rack fitted over a sheet pan. Place in a preheated 400° oven for 22 minutes or until it reaches an internal temp of 140°.
  5. Remove from oven and let it rest for 12 minutes before slicing/serving.
Notes
  1. This can be topped with Pistacho Pesto
Adapted from Simply Good Kitchen
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Braised Cod Peperonata

Braised Cod Peperonata
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Calories 0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons extra-virgin olive oil, plus extra for serving
  2. 1 onion, halved and sliced thin
  3. 2 red bell peppers, stemmed, seeded, and sliced thin
  4. Salt and pepper
  5. 4 garlic cloves, minced
  6. 2 teaspoons paprika
  7. 1 (14.5 ounce) can diced tomatoes, drained
  8. 1/2 cup dry white wine
  9. 1/4 teaspoon dried thyme or 1 teaspoon minced fresh
  10. 4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
  11. 2 tablespoons chopped fresh basil
Instructions
  1. Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. (You can undercook the vegetables because they will have more time to cook later.)
  2. Stir in garlic and paprika and cook until fragrant, about 30 seconds.
  3. Stir in tomatoes, wine, and thyme and bring to simmer.
  4. Season cod with salt and pepper. Nestle cod into pot and spoon some of sauce over fish.
  5. Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 F, about 10 minutes.
  6. Season sauce with salt and pepper to taste. Sprinkle with basil before serving.
Notes
  1. I made this several times. It is quite delicious and easy to prepare.
Adapted from America's Test Kitchen
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Pizza Dough and Sauce

Detroit-Style Pizza
Serves 4
Marilyn Mossman made this for us and it was amazing!
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. DOUGH (You can also purchase pre-made dough and skip this step.)
  2. 1 tablespoon extra-virgin olive oil
  3. 2 ¼ cups all-purpose flour
  4. 1 ½ teaspoons instant or rapid-rise yeast
  5. 1 ½ teaspoons sugar
  6. 1 cup water, room temperature
  7. ¾ teaspoon salt
  8. CHEESE
  9. 10 ounces Brick or Monterey Jack cheese, shredded (2 1/2 cups)
  10. SAUCE
  11. 1 cup canned crushed tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon chopped fresh basil
  14. 1 garlic clove, minced
  15. 1 teaspoon dried oregano
  16. 1 teaspoon dried basil
  17. ½ teaspoon sugar
  18. ½ teaspoon pepper
  19. ¼ teaspoon salt
FOR THE PIZZA
  1. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. Using stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds. With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with plastic wrap and let stand for 10 minutes.
  2. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  3. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours. Adjust oven rack to lowest position and heat oven to 500 degrees.
FOR THE SAUCE
  1. Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
  2. Sprinkle cheese evenly over dough to edges of pan. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  3. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. It's a good idea to watch the video on the Cook's Country website.
  2. You can also buy pre-made pizza dough. Just be sure to let it get to room temperature and allow it to rise before attempting to spread the dough.
  3. Try to use blue-steel pan or good non-stick metal pan.
Adapted from Cook's Country
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