Thursday, September 18, 2014
Thought I'd share a picture of the beach right now in the mist of it's transformation. As you can see the grasses are starting to change color. Then there's the path to the sand that is covered with yellowed and crumpled leaves. The brown pelicans form v-formations or lines just above the water's surface to fly to and from their fishing grounds. Everything looks so serene in this picture above but there is a lot going on.
Still working on the tuna cache before we leave. Found this classic in a very large pile of recipes that have been printed from other blogs, (before pinterest) or torn out of magazines. Had to google the name of the recipe to find out where I had found it. Turns out it's from Southern Living magazine and a updated version of one at that. It was delicious, creamy, cheesy, crunchy and full of fresh green beans and tuna. Prepared this exactly as written except did not use as much butter or cream. Would definitely make again.
1 16 ounce package dried ziti pasta
1/2 pound fresh green beans (trimmed)
2 tablespoons olive oil
2 medium leeks (thinly sliced)
1/2 pound crimini mushrooms (sliced thinly)
4 tablespoons butter
1/4 tablespoons flour
2 cups heavy cream
1 cup 2% milk
1 cup vegetable broth
2 cups Cheddar cheese (shredded)
6 tablespoons Parmesan cheese (divided)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound fresh tuna (cooked and cubed)
2 tablespoons fresh chives (chopped)
1 tablespoon fresh parsley (chopped)
1/4 cup crushed potato chips (plain)
1/4 cup panko
2 tablespoons melted butter
Preheat oven to 350F. Lightly grease 13 x 9 inch baking dish. (I used butter)
Prepare pasta al dente according to package directions. In the meantime blanch green beans in boiling salted water for 2 to 3 minutes until crisp-tender. Drain, plunge into ice water to stop cooking.
Pour 2 tablespoons olive oil in a large skillet over medium-high heat add leeks and saute 2 minutes, then add mushrooms and saute 5 more minutes until lightly browned. Transfer mixture to a small bowl, wipe skillet clean.
Melt butter over medium-high heat and whisk in flour, and cook, whisking constantly 2 minutes. Gradually stir in cream, milk and broth. Bring mixture to a boil, stirring often. Reduce heat to low and whisk in cheddar cheese and 4 tablespoons of Parmesan until smooth. Add salt and pepper. Stir cream mixture into pasta and then add chives and parsley, tuna, green beans and leek and mushroom mixture. Then transfer to baking dish.
In a separate dish add potato chips, panko, melted butter and the rest of the Parmesan, combine, then sprinkle over top of pasta.
Bake at 350F for 35 to 40 minutes. Let stand 10 minutes before serving. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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