First Tuesday Recipes for May

One of the things I’ve been reading about is that people are cooking more during this pandemic. The grocery store shelves bear this out, at least in the baking aisle: there’s no yeast, no cake mix, and limited flour and sugar. At our local store, there has been a limit on the number of eggs one can buy, too. Is it any wonder that images of baked goods look even better than usual right now?

This month I’m focusing on things you can make mostly without baking ingredients. Hopefully these recipes have ingredients that are easier to find at the moment. I’ve got a hearty salad, a soup that even the kids will eat, and a chicken noodle casserole.

***

Avocado Salad

with thanks to my aunt!

Salad:

1 ripe avocado, sliced

1 small can Mandarin oranges

1 handful black olives, sliced

1/2 small red onion, sliced

Dressing:

1 T. white wine vinegar

4 T. vegetable oil

1/2 t. Dijon mustard

pinch salt and pepper

Place salad ingredients in large bowl. Whisk dressing ingredients; pour over salad and toss gently to coat. Serves 2.

***

Broccoli Cheese Soup

with thanks to my mom!

1 10-oz. pkg. frozen chopped broccoli

1 can cream of mushroom soup*

1 soup can milk

4″ Velveeta cheese, cubed

Cook broccoli according to package directions and drain well.

In a medium saucepan, whisk soup and milk. Heat slowly over low heat and add cubes of cheese. Stir until cheese is melted. If necessary, add a little more milk to thin the soup. Add broccoli and cook, stirring, until heated through.  Serves 4.

***

Jeanne’s Noodle Casserole

2 c. egg noodles, cooked in salted water according to package directions

1/2 – 1 c. cooked chicken, cut into bite-sized pieces

1 c. frozen peas

1/2 c. sliced mushrooms

1 can cream of chicken soup*

1/2 soup can milk

Parmesan cheese

Preheat oven to 350 degrees.

In a large bowl, combine cooked noodles, chicken, peas, and mushrooms.

In a small bowl, whisk soup and milk. If the mixture is thicker than heavy cream, add a little more milk to thin it. Pour soup mixture over noodle mixture and mix to coat well.

Pour into greased 1 1/2-qt. casserole dish. Sprinkle with Parmesan cheese.

Bake for one hour.

***

*If you prefer not to use canned soup (which is high in sodium) or if it is not available, the following mixture works well as a substitute. I use it all the time. You’ll still need to add the milk called for in the main recipe.

1 T. butter

3 T. flour

1/2 c. low-sodium chicken broth

1/2 c. milk

pepper

handful sautéed mushrooms, if recipe calls for cream of mushroom soup

Melt butter in a small saucepan over medium heat. Stir in flour and whisk until smooth and bubbly. I’ve found it necessary sometimes to add a little more butter. Remove from heat.

Add chicken broth and milk, a little at a time, stirring until mixture is smooth.

Heat mixture over medium heat and bring to a gentle boil. Cook until mixture is slightly thickened, stirring constantly. Remove from heat and add pepper to taste.

***

Enjoy!

Until next time,

Amy

 

14 comments on “First Tuesday Recipes for May

  1. dgkaye says:

    Thanks Amy. I’m hearing that a lot from people about flour hard to find. But now with the nice weather, I seem to be getting some nice drifts of baking smells through my open windows, lol. I use gluten-free flours and have no problem getting them in our health food stores. Maybe you should try looking there. 🙂 x

    Like

  2. MomzillaNC says:

    I make broccoli cheese soup, but this is an entirely new recipe. I also make creamy mushroom soup from scratch. I often have batches of both soup bases in the freezer during the winter. Your recipe inspires me to try combining my two scratch soups.

    Like

    • amreade says:

      I have a recipe for cream of mushroom soup that is to die for, but the last two times I’ve had it, it’s made me sick. I think it’s just too rich for my changing tastes. I should note that the broccoli cheese soup can also be made with 4 oz. shredded cheddar cheese. I bet your two soups would be delicious together!

      Liked by 1 person

  3. Pat Wahler says:

    It looks like the meat department is next on the empty shelf list. Vegetarian recipes to the rescue!

    Liked by 1 person

    • amreade says:

      I keep telling my husband that it’s pasta every night once we eat everything in the freezer. We’re headed to a butcher shop today to pick up a pork roast they found for us!

      Like

      • MomzillaNC says:

        My husband got lucky with a HUGE pork shoulder the other day. He works at a grocery store and he snagged the last one when he was getting off work. I’m sure, even though it was on sale for only $1.30, it had been left because it was over seven pounds! I sliced it up, seared the pieces to render much of the fat out of it, then slow cooked it for around 12 hours with my homemade spicy honey BBQ sauce. I sent some over to our elderly neighbors, we had it for two days running, and still froze seven more meals worth.

        I served it topped with my homemade KFC-esque coleslaw on toasted brioche buns… YUM!

        Like

      • amreade says:

        That. Sounds. Divine.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.