Liphe's Place
Where differences are ALL the same
Recipes
AM on the path of healthy and clean living as much as I can through my surroundings and what I put into my body. I purchase fresh fruits and vegetables as much as I can and am venturing into canning and drying foods as well. I want to be that old school GrandMa that knew how to make almost everything from scratch. I will include my recipes that I've tweaked through the years and have different versions of dishes depending on the vegetables available for that season.
Please take into consideration that measurements are according to myself and family's preference and I've done thorough research on the foods I choose to use and hope that you do the same.
Thank You!
Tuna Casserole
Serves 6
2 Cans Genova Yellowfin Tuna
1/2 cup diced green bell peppers
1/2 cup diced yellow bell peppers
1/4 cup red bell peppers
1 Tsp Pink Himalayan Salt
1/2 Tsp Black Lava Salt
1/2 Tblsp Ground Black Pepper
3 sprigs of chives
1 cup sliced portabella mushrooms
1 Tblsp ground Chia/ Flax seed mix (I use Carrington Farms brand)
1/2 cup fried onions
1 cup Homemade Croutons
1/2 cup diced red onions
1 Tblsp finely diced garlic
1 Cup Cheddar cheese
2 Tblsp Panko breadcrumbs for topping
6 Tbslp Unsalted Real butter (KerryGold)
1cup Almond milk (I use Califia Farms)
1/2 cup coconut milk (Trader Joe's)
1 Can of Cream of Mushroom soup (Amy's Organic)
1 Bag of Ziti (Trader Joe's)
1 Casserole Dish
Directions:
Preheat oven to 350 degrees
Boil a pot of water for the pasta and cook according to your preference. Once pasta is done quickly drain and return to the original cooking pot. Add the milk, coconut milk, butter and vegetables to the pasta and mix thoroughly. At this point add the cream of mushroom soup and the other ingredients and stir until ingredients are mixed well.
Pour the mixture into a well buttered casserole dish and top with the Panko breadcrumbs and cheese if you have some left over. Bake for 30-35 minutes.
Enjoy!