Some, or most of these meals can be cooked earlier in the day. I love it when I make the effort to cook early in the day - it means that the "arsenic" hour will be so much more relaxed.
I cook everything gluten and sugar free, but you can use normal flour, breadcrumbs etc.
I'm sorry I don't have a picture for this meal.I did mean to photograph it before we ate, but didn't and now it is all gone!
So here is number one in the series:
Tuna Rice Bake:
Prep time : approx 10 mins, Cook 25 mins
Serves 4 - 6
1/4 cup finely chopped onion ( I actually use a whole medium onion)
1/4 chopped carrots ( I didn't have carrots and substituted with celery)
6 Tablespoons butter ( I use a mix of butter and olive oil sometimes)
3 Tablespoons Gluten Free Plain flour
A grinding of pepper
2 tablespoons of Dijon mustard
2 cups of milk (or use half each of milk and cream - very delicious)
1 cup grated tasty cheese
1 large (425 grams)can of tuna
1 cup of frozen peas ( I used fresh spinach instead last night)
4 cups of cooked rice (brown rice is particularly nice, but any will do)
1/2 cup rice-crumbs or bread-crumbs
- Saute onion and carrot in butter for a couple of minutes.
- Stir in flour,pepper and mustard.
- Continue stirring until smooth and bubbly.
- Gradually add the milk, stirring.
- Cook, stirring until thickened.
- Add half the cheese.
- Add the tuna and peas.
- Mix the rice in to the creamy mixture.
- Spoon the mix into a lightly greased baking dish.
- Mix the remaining cheese and breadcrumbs and spread over the mix.
- Bake in a moderate oven for 20 -30 minutes.
If you feel like making a salad, it will go quite nicely with the tuna bake, but I never bother.This dish is very satisfying on its own.