Quick Vegetable Soup & Mini Salmon Noodle Casseroles {Operation: #EAT it or CLEAN it}
Quick Vegetable Soup & Mini Salmon Noodle Casseroles
Day 4 on my Mission to Eat it or Clean it before Passover and it has been interesting to say the least.
It is amazing how much stuff I have in my pantry and freezer, I never thought I was an over buyer.
But It seems that when I go to the grocery store, I don’t do an inventory first, I just buy…
If there is ever a shortage of canned tomato sauce or corn niblets, well come to my house, I just might be to blame. The same goes with rice, flour, frozen bags of shredded cheese and wonton wrappers, I guess I have this fear of running out?
If I would add up all the money spent on all these items just taking space on my pantry and freezer shelves, it would be quite a little haul of cash. Cash that really could have been used for other things that the house needs or happily added to a small haul in the travel wish jar me and Tunie B. started last year.
I am starting to realize I sort of need to change my buying habits. It’s ok to stock up a little I think, I love that I have basic ingredients for most dishes that I could want to make. But I need to come to terms that one or two cans is good enough of each item, do I really need 4? I am going to make an effort after Pesach to really do an inventory before I buy. I think that 5 minutes of effort before I hit the grocery store is going to give me money to fill up my travel jar pretty fast. I guess will see…
Last night I made my favorite quick super easy vegetable soup and mini salmon noodle casseroles. I use salmon instead of tuna, because both me and Tunie B. have this thing about the canned tuna smell, so we don’t really use it a lot in my house. But feel free to sub the salmon for it.
I made the casserole in a muffin tin, because 1. Everything tastes better to a kid when it is in the shape of a muffin 2. It is easier to keep fresh in the fridge and serve the next day, when it is portioned out this way.
Quick Vegetable Soup
Ingredients:
2 tbsp. olive oil
1 large onion, chopped
2 zucchinis, chopped
3-4 carrots, peeled and chopped
4 large potatoes, peeled and chopped
3-4 pieces celery, chopped
1 tbsp. kosher salt
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried oregano
2 tsp. dried parsley
8 cups water
Directions:
- In a soup pot, on medium flame, sauté the onions for 8-10 minutes. Then add all the chopped vegetables and spices and mix well.
- Let them sauté for about 3-4 minutes with cover on the pot.
- Add the water, raise heat to medium-high, cover and cook on stove top for about 25 minutes until all the vegetables are soft and easy to pierce with a fork.
- Use a hand blender and blend soup to a thick creamy consistency. Season to taste with salt and pepper.
- Garnish with cheese crackers or croutons.
Mini Salmon Noodle Casserole
makes about 12-14 muffin size casseroles
Ingredients:
1 package of cooked thin egg noodles (or any pasta you have)
2 cups of canned salmon (1 large can) or 2-3 cans of Tuna, drained and mashed
4 eggs, whisked
1.5 cups shredded mozzarella cheese (I sometimes use the combo orange and white shredded cheese)
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
2 tsp. dried parsley
Directions:
Pre-heat the oven to 350 F . Prepare muffin tin with liners.
- In a large bowl, mix together all the ingredients well with a rubber spatula.
- Using an ice cream scooper or a large spoon, spoon in the casserole mixture into the muffin liners. Fill to the top.
- Place in oven and bake for about 20-25 minutes until lightly golden brown on top.
