Factoid Friday: Bagdad Hash
I wanted to tip my hat in gratitude to my friend Liv’s mother- in- law, Kayreen, for this depression/ war effort era recipe that has put warm, cozy food into my family and guests with no complaints. This is not a budget breaker, but has a sense of fun and a crunch of good flavors. I have to adapt it to keep up with the Gluten Free/ dairy free spirit of our house hold and it is very adaptable.
2 tablespoons of Olive Oil
1 small onion chopped
1 whole bunch of celery – cut into small bite sized pieces
1 – 10.5 oz. can of cream of celery concentrated soup
1 cup of milk
2 cups at least of fresh or canned bean sprouts. I add mushrooms now that everyone will eat them!
1 – 12 oz. can of water packed tuna fish – dolphin safe/wild caught – or fresh that you have cooked.
1 package of Chow Mein noodles and /or 6 cups of cooked rice
Cook the onion and celery until the onion is just translucent in the oil. Add the soup, milk and bean sprouts, get the mixture quite hot but not boiling, then add the drained tuna fish and bring the heat down to a simmer for about 40 minutes – cover pan.
Serve this over warmed chow mien noodles and/or rice and top with 6 cashews.
I have added leftover peas and broccoli to this also.
I usually serve this in a bowl rather than on a flat plate and add a piece of fruit.
I just think it is wonderful that so many took the time to be creative and feed their family with the rations that they had available, so I wanted to salute their ingenuity and pass on this tasty tribute.
Every time I share this recipe I get such interesting stories and feedback from folks that have already prepared it or about how they came to know about it.
I would love your comments and ideas about folks that you are grateful for their sharing with you.