I'm not a chef | Hi rolling and Lo sipping
Welcome to the third installment of 'I'm Not A Chef. This week, we decided to heat things up in the kitchen in a different way by returning to my first love: the oven. I joined culinary forces with grocery powerhouse, Hi-Lo Food Stores, to create a scrumptious quick and easy meal for you to savour.
On the menu for today: yummy in your tummy creamy tuna casserole accompanied by refreshing iced tea. I was honoured to receive a co-host this week, the beautiful Patrique Goodall, marketing officer of Hi-Lo. So, without further ado, let's get right into Hi rolling and Lo sipping.
But before we do any of that, we have to shop for the ingredients. And naturally, Hi-Lo would be my first stop. They had just about everything ó down to the oil ó in their own brand! I was so impressed by their 'hi' range of products on display and their 'lo' prices, just what I need in this economic climate. My glad bag was bursting at the seams, too, because choosing Hi-Lo meant I didn't have to divert elsewhere to check off my grocery list.
So, with my list complete, I gathered the following for the tuna casserole: two cans of Hi-Lo tuna chunks (in water or oil), a can of Hi-Lo green peas, chopped onion, cheese blendóMozzarella and cheddar, two cans of cream of mushroom soup and potato chips or corn flakes ó you will see why you will need that later.
Now, tuna casserole is the ultimate comfort food, and since this recipe was concocted and researched by Patrique, I immediately went in cruise control, and became assistant to the new captain of the kitchen, eagerly awaiting the results for savoury indulgence. She, of course, was not having it! Looked like the pots and the oven weren't the only ones heating up. Luckily for me,
I'm a quick learner, and over time, we developed our teamwork technique to became co-captains to this culinary ship.
When it came time to make the iced tea, the recipe was pretty simple to follow. And we were 'cool' until we realised our sweet palates
varied in taste. So behind her back, I 'spiked' the tea with more syrup. She resisted at first, but soon enough gave into the sweet temptation.
Despite the clashes, girl power was in full effect and we both had lots of fun. Patrique knows she is welcome to join me again in the kitchen anytime - just know I'll be the captain. *wink*
Walk good, live good, eat good, until next time.
Hi-Lo Tuna Casserole Recipe
2 cans Hi-Lo tuna chunks (in water or oil)
1 cup Hi-Lo green peas
1 box Hi-Lo Macaroni and Cheese
1 onion chopped - optional
1 cup cheese blend - Mozzarella and cheddar,
1 can of cream of mushroom soup
1 cup of milk
1 cup of potato chips or bread crumbs
Bring a large pot of water to boil. Cook Hi-Lo macaroni in boiling water al dente (uncovered) and then drain.
Preheat oven to 350 degrees.
In a pot, bring together the cheese packet from the Hi-Lo Mac and Cheese, milk, half cup of cheese blend and half cup of cream of mushroom, making a rue.
In a large bowl, thoroughly mix the noodles, onion, Hi-Lo peas and Hi-Lo tuna, with the rue mixture.
Transfer mixture to a 13 x 9 inch greased baking dish and top with potato chips or bread crumbs and remaining cheese.
Bake 15-20 minutes in a pre heated oven or until cheese is bubbly.
Hi-Lo Long and Cold Iced Tea
Put one or two Hi-Lo tea bag per person (according to taste) in a heatproof pitcher and fill halfway with hot water.
Brew for 5 minutes.
Remove tea bags.
Add a dash of lemon or lime juice.
Sweeten to taste.
Chill and serve over ice.
Top with a slice of lemon or lime or sprig of mint.
Share and enjoy.