Creamy Potato and Dill Soup

Mmm...yesterday I made soup for our lunches this week and it turned out so well. We all tasted it before dinner last night and I think if I hadn't already started dinner, we would have just had soup.

We'll be eating this all winter.

3 lbs potatoes (about 8 small), peeled and diced*
1 large carrot, diced
1 small onion, diced
3 cloves garlic, minced
2 Tbsp butter (you could substitute oil, but butter gives it more flavour)
4 cups vegetable or chicken broth
2 cups water
2 Tbsp dried dill
2-3 strips of bacon, optional
salt and pepper to taste

*Medium to large dice is fine

Melt the butter in a heavy pot over low heat. Add the onion and garlic, stir occasionally until soft, do not let it brown. Add the carrots and cover. Let it sweat for 6-8 minutes. Add potatoes, cover and sweat for 3-4 more minutes. Add the broth, water and dill and bring to a boil. Reduce heat and simmer until carrots and potatoes are very tender.

The soup was tasty without the bacon, but Alex and I both felt it was missing something. We had bacon meatballs for dinner and as I was preparing the bacon for the meatballs, I realized that, hey, bacon would be awesome in this soup. I chopped it and cooked it in a frying pan, drained it well and added the bacon to the soup. Now it's heavenly...Alex thinks it would be yummy with grated cheese and a dollop of sour cream on top too..

Tuna Casserole

36.28 Try 50 new recipes

When we were kids, we didn’t ever have tuna casserole that I remember. My mom made delicious macaroni and cheese, but I don’t ever remember having tuna casserole at home. I remember having it at my aunt and uncle’s house and I loved it. So, when I started making my own meals and when I was looking for a quick meal that’s a bit more elaborate than macaroni and cheese, I would make my own version of tuna casserole: I would just make my mom’s macaroni and cheese and add some tuna and some peas.

And that’s fine.

But it needed something. It wasn’t quite creamy enough and too cheesy.

I basically just modified the macaroni and cheese…I increased the amount of sauce by half except for the cheese, which I reduced by half. I used rotini and tons of peas. I double the amount of tuna I used. I made bread crumbs the Jamie Oliver way and included some garlic in them.

OH MY GOODNESS.


DIVINE! Even Alex who told me he prefers his macaroni and cheese without tuna and vegetables liked it. This, we will be making again! Actually, I've already made it again, a couple of times. This last time I asked J to pick out the noodles she wanted to use and she got some bug noodles...little worms and beetles and butterflies...from the Eating Right line at Safeway. She loved it!

Tuna Casserole (serves 8)
3 Tbsp butter
3 Tbsp flour
3 cups milk
1 cup + 3/4 cup grated cheddar cheese

3 cups small pasta (ditali, spirals, macaroni)

2 cans tuna
1+ cup of peas

2 slices of bread (I use the end crusts. They spend ages in our freezer because no one really wants to eat them and they make perfect bread crumbs)
2 cloves of garlic
1 tsp olive oil

Pre-heat the oven to 325 degrees.

Boil water for pasta. Cook pasta according to directions on package.

Melt butter in a pot. Sprinkle flour over and mix, allow the roux to brown a little. Add the milk in gradually, about 1/2 cup at time, allowing to come to a gentle boil between additions, stirring constantly. The first few additions will be very thick and could almost form a ball, but it will turn into a sauce eventually. Stir until thick, then remove from heat. Allow to cool slightly before adding 1 cup of cheese. Stir until it melts and is well mixed. If pot is large enough, add peas, tuna and pasta, otherwise, add sauce, peas and tuna to pasta pot. Pour into a greased pan.

Process bread, oil, and garlic in a food processor to make fine crumbs. Sprinkle reserved cheese on top of pasta mixture and top with bread crumbs.

Bake for 15-20 minutes. Do not allow to boil.