We usually post every other week, but during these challenging times, we’re trying to come up with something helpful, supportive or entertaining each week. This week, we thought we’d lighten things up with a few MacGyver® recipes for surviving a pandemic.
What are MacGyver® recipes, you ask. One of our authors coined the phrase for a recipe that you cobble together from whatever ingredients you happen to have lying around.
So here are three main dishes (or one could be a side dish) that allow lots of flexibility, depending on what you have on hand.
First up, Kathy Owen (the author who coined the phrase)…
Here’s my mother’s Tuna/Spaghetti Casserole, which I’ve renamed the “Meat/Pasta/Cream-of-Whatever” Casserole:
14 oz tuna (2 cans, or you can substitute canned/cooked chicken/turkey)
8 oz pasta (any kind), cooked and drained
1 can cream of mushroom CONDENSED soup (you can substitute cream of asparagus/ celery/chicken/what-have-you)
8 oz milk
Topping (optional): breadcrumbs and grated parmesan cheese
Preheat oven to 350, grease casserole dish or spray with non-stick spray.
In a separate bowl, mix all of the above ingredients and transfer to baking dish, spreading evenly.
Sprinkle bread crumbs on top, if available and desired (I like to mix in some grated parmesan with the bread crumbs).
Bake uncovered for 25 minutes, or until edges are bubbly.
Kirsten Weiss brings us a cheesy vegetarian dish that could be an entree or a side dish:
It’s super simple and you can sub other kinds of cheeses.
1 cup blue cheese
1/2 cup sour cream
1/4 cup mayo
Melt in pot on stovetop. Dump on any cooked pasta.
You can also add cooked vegetables.
And Gilian Baker has another, rather different tuna recipe for us:
Most of us are needing to get a little creative in the kitchen right now. But no matter. We can take on that challenge. If you are like my family, you always have these three things in your fridge and pantry.
Stir them together, bake for 10 minutes, and you have a delicious, nutritious snack or main dish! It’s as easy as 1-2-3.
1 can tuna (or as many as you have or want)
Shredded cheddar cheese
First, squeeze all the liquid from the tuna and feed the liquid to your cats. (Jane Eyre, my grand-kitten requested I include that important part.)
Mix the ingredients in a bowl, adding as much dressing and cheese as you want. Roll into small balls about the size of a nickel and place them on a lightly greased pan or on parchment paper (if you still have any left) and bake for 10 minutes at 350 degrees or until the cheese is melty and helps hold the balls together.
If you don’t happen to have these three ingredients, you can experiment with other cheeses, flavorings or cooked meats.
If you want to take it further, you can dip the balls in egg and roll them in panko, crushed corn flakes, or bread crumbs. Enjoy!
And from Kass Lamb, here’s an easy to make-and-bake bread to go with any of the above:
My husband and I love bread. Keeping enough on hand, with the shortages in stores, has been a challenge. So I was delighted when I stumbled on a recipe for flatbread online. No extensive kneading involved, no waiting for it to rise. Just mix the ingredients and fry it up.
But being the creative sort that I am, I couldn’t leave the recipe alone. I had to play with it—try it with whole wheat (yummy), with Italian seasonings (even yummier), etc.
2 cups all purpose flour (or whole wheat flour* or probably any other kind of flour would work)
3/4 cup of lukewarm water*
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons olive oil (or canola oil or vegetable oil, etc.)
Additional oil for frying
Mix dry ingredients in a medium bowl. Slowly add about ½ cup of water, stirring to dampen the dry ingredients. Add 2 tsp. oil and mix that in, then add more water until all dry ingredients are mixed into a doughy ball.
Beware of using too much water which leaves the dough sticky. (*Whole wheat flour will require more water.)
Dump out on a floured surface and dip your clean hands into flour. Knead dough for few minutes, working a bit more flour into it until it is easy to pick up and handle. Place in greased bowl covered by a cloth or paper towel. Let rest for 30-60 minutes.
On a floured surface, divide into 6 pieces and flatten each out with fingers (or roll out with rolling pin to tortilla thickness).
Heat 1 to 2 tablespoons of oil in a skillet or griddle, stopping short of smoky hot.
Cook until golden brown spots appear on one side (this happens pretty fast so keep a close eye on it). While first side is cooking, dribble a small amount of oil on the top side. Optionally, you can sprinkle on seasoning (garlic powder, herbs, parmesan cheese, etc.) as well, before flipping it over to cook briefly on the other side.
These can be made ahead and kept under a flour sack towel or paper towel for a few hours. Can also be stored in the refrigerator in a zipper plastic bag (up to 2 days, although they never last more than a day around my house) or frozen for later use.
Makes a great breakfast, lunch or snack, warmed up with a slice of cheese gently melted on top.
How about you all? Have you had to MacGyver together some recipes during the last few weeks?
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