Tag: recipe

Tuna noodle hotdish recipe

by on Aug.30, 2010 , under random

My recent Multilingual column mentioned tuna noodle hotdish. For those readers who aren’t familiar with this snowbelt classic, here’s a recipe.

This is an old standard for Norwegian-Lutherans in the USA snowbelt—it’s what we make when our neighbor’s recovering from surgery, or when a friend has just had a death in the family, or when we need to bring something for the church potluck, or if it’s a cold night and we’re hungry.

It’s not a fancy recipe—and that’s the whole point. It’s cheap, easy comfort food.

  • one can of tuna
  • one 12 oz bag of egg noodles
  • one can of cream of mushroom soup
  • a few slices of Velveeta
  • salt
  • pepper
  • oregano
  • potato chips

Prepare one package of egg noodles in boiling, salted water according to directions on the bag. Drain. Add tuna, cream of mushroom soup concentrate, about half a soup can of water, Velveeta, salt and pepper, and oregano. Stir, return to heat, and heat through. Correct seasonings. Top with crumbled potato chips.

Variation: top with potato chips and heat in oven-proof casserole at 350˚F for about 30 minutes.

1 Comment :, more...

An essential autumn recipe

by on Nov.09, 2009 , under random

Things have gotten too serious in here lately… Let’s lighten it up with a celebration of our multicultural industry. This Mediterranean recipe adapted from Paula Wolfert’s is a big favorite in our house this time of year. It sounds horrible, I know, but trust Paula–it’s delicious. When I bring it to potlucks, people look at it, wince, squint at me, and later ask me for the recipe.

Cracked Green Olive-Walnut-Pomegranate Salad (Paula Wolfert)

  • 8 oz green olives, chopped roughly
  • 2 T olive oil
  • 3/4 C walnuts, toasted and roughly chopped
  • 2 scallions, sliced
  • 1/4 C minced fresh parsley (I used cilantro instead)
  • 1/8 t freshly ground black pepper
  • pomegranate molasses (simmer 1-1/2 C pomegranate juice until reduced to 1/4 C)
  • 1 T lemon juice (I used Meyer lemon)
  • 1/2 C pomegranate seeds (I often use much more than this)
  • salt and pepper to taste (you want to feel the sting of black pepper and be able to taste the salt ever so slightly; both tastes will mellow overnight)

Mix together. Refrigerate overnight. I’ve seen another version of this recipe where you serve dollops of this on a radicchio leaf.

You can play around with the proportions a lot and it’s still a great salad. Just make sure that the vinaigrette is zippy and has a nice, peppery sting. When you take it out the next day, adjust the seasonings; it often needs more lemon, salt, and pepper.

Kosher salt only! Throw that other drek away!

Leave a Comment : more...


Global Pragmatica's artwork includes paintings by Zsuzsi Saper and digital photographs by Erin Vang. Further notes on specific pieces of art are given at the bottom of pages in which they appear. All artwork is copyright 2009–2010 by Global Pragmatica LLC®. All rights reserved worldwide.

© 2009-14 Global Pragmatica LLC®

All content © 2009-14 by Global Pragmatica LLC®. All rights reserved worldwide.

Global Pragmatica LLC® is a registered trademark of Global Pragmatica LLC. The ® symbol indicates USA trademark registration.

Contact Global Pragmatica LLC®

+1 415.997.9671
Oakland, CA 94611