Penne Pasta with Tuna

Do you ever get tired of tomato sauce? I do. Don't get me wrong, I adore marinara, bolognese, and all things containing tomatoes. Sometimes however, I feel like every time I make pasta I end up with tomato sauce. Lately I've been eating more pasta, because I have it in my pantry and it's fairly inexpensive. Well I discovered when I was ready to make this meal, I had no meat in the freezer to defrost, and no time to hit the store to purchase some. This was born. I'm a big lover of tuna. My very favorite meal (other than pot roast) is my Moms Tuna Casserole. It is creamy and cheesy and full of tuna, it's also not very good for you. I could eat an entire container by myself. Not that I ever have.

*cough*

Back to the matter at hand. This is... different to be sure. The first bite has that moment of.... wait, I'm eating this? (I think it's the briny flavor of the capers and olives that gives me pause.) And then the flavors melt onto your tongue and it's creamy and tangy and satisfying.



Olive oil
1 medium onion, finely chopped
5 cloves garlic, very finely chopped
2 cans tuna, with juices
1 Tbsp capers, drained and chopped
1/4 c Kalamata olives, drained and chopped
1 tsp dried basil
1/4 tsp crushed red pepper flakes
1/2 tsp dried marjoram
Salt
Pepper
1/4 c cream cheese
Penne pasta

Cook pasta according to package directions. In a medium pan heat olive oil, add onions. Saute until softened slightly. Add garlic, saute about a minute. Add in your tuna, with the juices. Add in capers, olives, and spices. Stir together well. Dollop cream cheese on top of mixture. Let heat through. Season with salt and pepper. Add a bit of pasta water if you need to thin it. Add your pasta and toss.

I added a bit of parsley on top but you don't need to.

Enjoy!



Onions and garlic

Add the tuna.

Add olives and capers.

Cream cheese and spices.

Serve over warm pasta.

Beef Stroganoff

Everyone has their own version of this dish. Mine is... the best. Just teasing. Mine is a bit different, it's fresher and a bit lighter than some of the others I've tried. It has less sour cream and cream cheese as well. Be prepared to be hooked. The amount of meat is subjective to how much meat you want to give each individual. I tend to stay in the three pound range and that will feed 4 people very well.

Ingredients
2-4 lbs steak or chuck roast cubed (I prefer steak but that's just me)
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 Tbsp flour
1/2 tsp dried thyme
1 bay leaf
1 box of beef stock
1-2 c water (if you need to thin your sauce)
1 tsp yellow mustard
2 Tbsp Worcestershire sauce
16 oz mushrooms, sliced
1/3 c Greek yogurt or sour cream
1/4 c white wine (optional)
Juice of 1 lemon (or half based on your taste)
Chopped parsley

In a large skillet (with lid) over medium heat melt butter and oil. Season meat with salt and pepper and brown in batches. After all meat is done and add in onion and garlic saute until tender. Add flour to pan stir in well, and cook about two minutes. Add in your thyme, bay leaf and broth. Bring to a boil, then reduce to a simmer and stir in mustard and Worcestershire sauce. Simmer covered for about an hour. A few minutes before serving add in mushrooms, wine, and Greek yogurt. Remove from heat and add in your lemon juice. Stir well. TASTE. Salt and pepper if necessary. Serve over noodles or rice. Sprinkle with freshly chopped parsley.


Browning the meat

Onions and garlic.

Flour

Spices and liquids in.

Almost done

Enjoy!