The words leading up to the recipes in a majority of my blog posts center around what inspired the meal. Whether it’s a special ingredient, flavor, person, or memory, I’m frequently inspired to write about what inspires me.
One of my greatest and perpetual inspirations in life is my mom. She’s always been my biggest fan and wholeheartedly supportive of everything I’ve ever wanted to do in life. From wanting to be an artist to a chef to a journalist, my mom’s always pushed me to pursue my dreams—even if none of them have ever involved making any considerable amount of money. She encourages me to work hard, never close my mind to opportunities, and always keep an optimistic attitude—all very essential characteristics for which I’m grateful she continues to teach me.
In terms of driving my culinary pursuits, my mom was the first person to introduce me to the kitchen. Growing up, she’d always have dinner on the table. Day in and day out, despite all the childhood pickiness, complaining, and never-ending varying schedules, she was always there to fuel my growing body and to emphasize the importance of a family meal. She has taught me that while you can make cooking a chore, all you have to do is flip your attitude to turn it into an enjoyable hobby. Which is what it has become for me today. Who knew I’d turn out to be another foodie in the family?
So today I dedicate this post to my mom. (…Who probably won’t read this until a week from now, considering she has yet to get addicted to the Internet…something I can certainly appreciate as well). She is both the inspiration for this recipe and the one who taught me how to make it. And she is the one who inspires me every single day.
Growing up, tuna noodle casserole was always a favorite of my brother and I. It’s a cheap meal too, so I’ve carried it with me to college. There’s just something about its simplicity that makes it good. The sweet creaminess of the milk paired with the natural saltiness of the tuna mixed with the staple ingredient practically everyone has in their cupboard, pasta, creates a meal that’s incredibly effortless. We’ve always used whole wheat pasta and soy milk in my household, naturally creating a healthier version of standard tuna casserole that tastes just as good.
-1 onion, chopped
-3 Tbsp. oil
-3 1/2 Tbsp. flour
-2 1/2 cups plain soy milk
-1 large can tuna in spring water or 2 small cans, drained
-Salt to taste (start with 3/4 tsp)
-Pepper to taste ( start with 1/4 tsp)
-1 lb. whole wheat egg noodles, cooked and drained
-3-4 spring onions, diced