Elevate These Classic Comfort Dishes

Both of these recipies previously appeared in our Cascades Eats E-Newsletter. If you want to get more exclusive foodie content, subscribe at bendsource.com/bend/Newsletters/Page

Tri-Tip Fried Rice

Some might raise an eyebrow at using tri-tip in fried rice, which is traditionally made with cheaper cuts or leftover meats. Being from Maui, it’s a go-to for using leftovers in our ohana. In times when we need a little extra comfort, elevating a classic comfort dish just feels better. Plus, steak levels up a casual weeknight staple into a meal that feels like self-care in a skillet. This recipe combines tri-tip steak with jasmine rice, garlic and a rainbow of veggies, brought together with sesame oil and oyster sauce for an umami flavor you’ll crave again soon.

Ingredients:

2 pounds tri-tip steak
3-4 tablespoons butter
6 cloves garlic, minced
1 red onion, diced
2 carrots, diced
1 cup frozen peas
6 eggs, beaten
3-4 cups cooked jasmine rice (cooled)
1-2 tablespoons sesame oil
2 tablespoons oyster sauce
4-5 green onions, sliced

Instructions:

Salt/pepper and sear tri-tip in butter until desired doneness. Rest, then slice thinly.

In the same pan, sauté garlic and red onion in butter and sesame oil until fragrant.

Add carrots and peas, push to edges. Then scramble eggs and mix everything together.

Add rice, oyster sauce and sesame oil. Stir to combine.

Fold in sliced tri-tip and top with green onions.

Serve hot with soy sauce or crunchy garlic chili sauce on the side — or add kimchi for an extra tang.

The Big Tuna-Rific Crunch Casserole

This one-dish wonder packs protein, veggies and comfort all into one irresistible meal. Don’t be surprised when the entire 11×17 casserole dish disappears into thin air — my boys always come back for thirds! The crowning glory is a perfectly crunchy potato chip crust that’ll have everyone fighting for the crispy corners. Kid-approved, this all-in-one meal will please.

Main Ingredients:

1 (12 ounce) package egg noodles
2 (10 ½ ounce) cans condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded Gruyère cheese
1 ball mozzarella, pulled apart
2 large cans white albacore tuna, drained
2 handfuls potato chips, hand-crushed
Splash of milk for extra creaminess

Add-Ins:

1 cup frozen green peas (no need to thaw)
1 can green chilies
5 stalks celery, diced
½ can black olives, diced
½ onion, thinly sliced
6 cloves garlic, minced
Pepperoncini, to taste (chopped or sliced)

Instructions:

Preheat oven to 425°F while you’re bringing the noodles to a rapid boil in a large pot with salted water (it should taste like the ocean!). Cook for 1 to 2 minutes LESS than package suggests — al dente, drain and cool down with water.

Combine noodles with all ingredients except potato chips and stir until well combined.

Transfer mixture to a sprayed 11×17-inch baking dish, spreading evenly. Then top with crushed potato chips.

Oven should be ready for you to bake for 15 to 20 minutes, being sure to keep an eye on the chips — they can burn quickly!

This article appears in Source Weekly December 19, 2024.