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Ultimate Beefy Mac n’ Cheese…..

Posted by on February 16, 2010

Thank you to everyone who participated in my poll.  It seems that we are all looking for great comfort foods at this time.  I couldn’t agree more.  This recipe is the epitome of “comfort.”   You can make it ahead and warm a day or two later.  This dish also freezes very well.  As always, I recommend making a double recipe, one for immediate use and one for later.  Wrap first with cling wrap, then a layer of heavy duty foil.  You can write on the foil with a sharpe pen, label the contents and date.  Use within a couple of months.

Beefy Mac-n-Cheese

1 lb. lean ground beef or ground turkey
1 medium onion, finely chopped
3 large cloves fresh garlic, minced, or 2 teaspoons granulated garlic powder
1 teaspoon salt
½ teaspoon pepper
1 6 oz. can tomato paste
3 cans water (measure in tomato paste cans)
1 batch béchamel sauce, recipe below
1 lb. shredded sharp cheddar cheese
1 16 oz. package whole wheat elbow macaroni (Barilla Plus is excellent)

1) Cook pasta according to package directions, drain, rinse and set aside. Prepare a large casserole baking dish with cooking spray. Preheat oven to 350’.
2) In large skillet over medium high heat, cook ground meet until cooked through. Drain. Add onion, garlic, salt and pepper. Cook about 10 minutes to soften onions. Add tomato paste, mix well over heat. Cook 2-3 minutes, stirring often.
3) Add water and reduce heat to low, simmer while you’re making white sauce. Stir often.
4) In same you used for pasta, make béchamel sauce. (recipe below)  Once sauce is complete, add ½ shredded cheese and stir until cheese is melted.
5) Add meat sauce and cooked pasta to pot with white sauce. Mix well. Pour into prepared baking dish and top with remaining cheese.
6) Bake for 20 minutes.

Be ready for a very, very happy family!

*To heat after refrigeration:  Preheat oven to 350′, poke holes in top with a fork, drizzle 1 cup of milk over, bake for 40-45 minutes.
**To heat after freezing:  allow to defrost in refrigerator for 2 days.  Oven to 350′, poke holes in top with a fork, drizzle 1 cup of milk over.  Bake 45-55 minutes or until bubbly.

Filed Under: Casseroles, Pasta | Tagged: Tagged With: , ,

Simple Bechamel Sauce…..

Posted by on February 16, 2010

This is a very simple white sauce that is essential in basic cooking.  Once you master this simple and elegant sauce, you can make things like macaroni and cheese, creamed soups, scalloped potatoes, just to name a few. 

Béchamel Sauce
(Basic White Sauce)

4 tablespoons butter
1/3 cup flour
2 cups milk, warm in microwave for 2 minutes, stir
1 teaspoon salt

1) In medium size sauce pan add butter to melt over medium heat. When butter is melted, add flour. Cook for two minutes over heat stirring constantly.
2) Add warm milk, whisking vigorously to avoid lumps. Stir constantly until it starts to bubble, continue to cook for 2 minutes.

Filed Under: Homemade Sauces | Tagged: Tagged With: , ,

Meatless Tamale Pie….

Posted by on February 11, 2010

This is an excellent vegetarian one dish dinner recipe that will leave your tastebuds happy and your appetite satisfied.  The combination of the butternut squash, roasted poblanos, corn tortillas and white corn is absolutely delicious!  There are a few more steps to it than many of my other recipes, but it will totally be worth it.  You could roast the squash and prepare the poblano peppers a day or two ahead if you wish.  Why not double the recipe, freeze to enjoy at another time!

Meatless Tamale Pie

1 medium sized butternut squash, cut in half and seeded
1 cup water
2 teaspoons chili powder
Salt and pepper
3 poblano peppers
1 tablespoon canola oil
1 medium onion, chopped
3 large cloves fresh garlic, minced
1 teaspoon cumin
1 16 oz. bag frozen white corn
Salt and pepper
1 can black refried beans
1/3 cup non fat plain yogurt
16 oz. medium salsa verde
12-14 small corn tortillas
1 16 oz. can diced tomatoes with juice
8 oz. shredded cheddar cheese

You will need a large casserole dish, spray generously with cooking spray. Set aside.
1) Preheat oven to 350’. Carefully cut squash in half, remove seeds. Place cut face down on cookie sheet and add water to pan. Bake until squash is soft, about 45 minutes. Remove from oven, allow to cool enough to handle.
2) Scoop squash out and put into medium size bowl. Add chili powder, a couple of pinches of salt and a pinch of pepper. Beat with a hand mixer or with a potato masher. Add enough water to resemble the consistency of mashed potatoes. Set aside.
3) Roast the rinsed poblano peppers until they blister over a gas flame on the range, on the grill, or in the broiler. Once blistered and charred, place in a bowl and cover with foil. Allow to steam for about 20 minutes.
4) In a large skillet, heat pan with canola oil over medium high heat. Add onions, cook about 6 minutes, add garlic and cook another minute. Add corn.
5) While corn is warming, remove core and seeds from roasted poblano peppers. Remove the skin and chop peppers coarsely. Add to pan with the corn. Season with cumin, salt and pepper. Taste. Remove from heat.
6) In a small mixing bowl, combine the refried beans and plain yogurt, mix well.
7) Cut corn tortillas in half. Layer bottom of casserole dish with halved tortillas.
8) Spread black beans over tortillas and half of the cheese.
9) Pour half of the salsa verde over beans, top with another layer of corn tortillas.
10) Spread squash over tortillas and add corn on top of it. Add remaining salsa verde.
11) Add one last layer of tortillas. Pour tomatoes with juice and spread evenly. Top with remaining cheddar cheese.
12) Bake at 350’ for one hour. Allow to sit for 10 minutes before serving.

This is excellent baked ahead, cooled and reheated. It will slice like lasagna. It freezes well. Serve with a cool salad with yogurt ranch dressing. Enjoy!

Filed Under: Casseroles, Vegetarian | Tagged: Tagged With: , ,

Wildly simple things you can do with frozen broccoli…..

Posted by on February 5, 2010

I love quick and easy vegetables.  The first recipe below is for broccoli as a side dish, followed by the recipe pictured above. The beauty of it is that you can use frozen broccoli.  It is frozen at the peak of freshness. No need to buy the expensive”steam bags,” this is less expensive and totally delicious!

1 pound package frozen broccoli florets (or one large head fresh, cut into bite size pieces)
1-2 tablespoons olive oil
1-2 cloves fresh garlic or ½ teaspoon granulated garlic powder
2 pinches salt
1 pinch dried pepper flakes (optional)
Lemon wedge (optional)

1) Heat a large skillet over medium high heat and add olive oil, garlic, salt and pepper flakes, cook for one minute. Add frozen broccoli and cover with lid.
2) Stir after a couple of minutes, repeat until broccoli is heated through. Taste. Adjust seasoning if necessary. Serve warm with a squeeze of a fresh lemon wedge.

Take it a step further……add pasta and cheese and you have a delicious vegetarian main dish or add some left over shredded chicken.  Add whatever you like!

1 pound Barilla whole grain pasta
1 pound frozen broccoli florets
2-3 tablespoons olive oil
1 small onion, chopped
34 cloves fesh garlic or  1 teaspoon granulated garlic powder
1/2 teaspoons salt
1/4 teaspoon dried pepper flakes
1 cup reserved pasta water
Parmesean cheese to taste (about 1/4 cup is good)

1)  Before you begin to make the broccoli, cook whole wheat pasta according to package directions.  Reserve 1 cup pasta water before draining.
2)  Heat a large skillet over medium high heat and add olive oil and onion.  Cook stirring often until translucent, about 5 minutes.  Add garlic, salt, and pepper flakes, cook for one minute.  Add frozen broccoli and cover with lid.   Additional ingredients you can add at this time if you wish:
  Sundried tomatoes,chopped
  Shredded chicken
  Left over diced italian sausage
  Fresh or frozen, drained spinach
  Frozen peas
  Fresh tomatoes
 
3)  Heat all ingredients through, 3-4 minutes.
4)  After a couple of minutes add pasta water and pasta, mix well to evenly combine.
5)  Toss with grated parmesan cheese.  Enjoy!

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"UFO"……..Unidentified Food Object…..

Posted by on February 1, 2010
This mystery vegetable is a cousin of the carrot and has a stronger taste.    It is pale in color and has significantly more vitamins and minerals than the carrot.  It also offers a significant amount of dietary fiber.    If you guessed Parsnip, you’re correct.    I believe this vegetable is best oven roasted.  The natural sugars caramelize to make for a tender, sweet, excellent side dish to most any roasted meat or chicken.    It is also very good cut into chunks and adds heartiness to soups.  It’s a good alternative to potatoes.   Simply peel, cut into even slices as shown, toss with a drizzle of olive oil and season with salt and pepper.  Roast in a preheated 375′ oven for 10 minutes, give a turn, and roast another 5-8 minutes.  Simple, delicious, and nutrutious.  Enjoy!
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Vanilla Yogurt Whole Grain Pancakes

Posted by on January 30, 2010

Don’t you just LOVE breakfast?   This is very, very simple and has a wholesome ingredient list.  You could mix all dry ingredients the night before and simply add the wet in the morning if that’s easier for you.  For leftover batter, refrigerate and use within a few days, or,  make the rest of the pancakes and freeze for another morning.  I would freeze them in single serving portions for easy microwave heating, defrost for 3 minutes then on high for a minute or two.  The yogurt in this recipe gives it a very light & fluffy texture.  I use a cast iron griddle but you could use any non stick pan, just be sure it’s heated and oiled before you start.  Enjoy with fresh berries or bananas and real maple syrup…..need I say more?

2 ½ cups all purpose flour
1 ½ cups whole wheat flour
¼ cup sugar
3 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet ingredients:

3 cups milk
1 6 oz. container Dannon all natural vanilla yogurt
¼ cup canola oil
2 beaten eggs
1 teaspoon vanilla

1) In large mixing bowl, blend all dry ingredients.
2) In medium mixing bowl, whisk all wet ingredients together.
3) Make a well in dry ingredients and add all wet ingredients at once. Mix just until dry ingredients are incorporated. Over mixing will give you a tough result.
4) Pour about 1/3 cup batter onto hot, lightly oiled griddle. Carefully flip when you start to see bubbles. You can check to see if pancake has browned with a spatula before flipping.

Makes about 15 six inch pancakes

Filed Under: Breads & Muffins, Breakfast | Tagged: Tagged With: , , , ,

Simplest Tomato Garlic Spaghetti

Posted by on January 28, 2010

This is a wonderful side dish to serve with parmesan encrusted chicken, oven fried chicken, or oven roasted whole chicken.  This versitle pasta dish can be served on its own, as a meatless entree.  Serve with a delicious salad and you’re set.   You can also add just about any other ingredients you like, spincah, arugula, shredded roasted chicken, the possiblites are endless!   It is super simple,  as easy as any processed pasta or rice dish.  This recipe goes together in 10-15 minutes.   If you use the Barilla whole grain spaghetti you get 6 ounces of fiber per serving, it’s a very easy way to sneak fiber into the pickiest eater’s diet!

1 pound whole wheat spaghetti (I like barilla whole grain)
3 tablespoons olive oil
4 large cloves garlic, finely chopped
1 teaspoon dried oregano
¼ cup tomato paste
2 cups pasta water
½ teaspoon salt
¼ cup Parmesan cheese
1) Undercook pasta by 2 minutes according to package instructions. (if cook time is 6 minutes cook for 4) Reserve 2 cups of cooking liquid before draining.
2) While pasta is in colander draining, put pasta pot back on the stove over medium heat and add olive oil, garlic, and oregano. Cook 1 minute and add tomato paste, stir well to incorporate paste into oil and garlic mixture. Add water and salt, simmer for 3 minutes.
3) Add undercooked pasta to tomato/garlic mixture over medium heat, cook for about 2 minutes. Add parmesan cheese. Serve with additional cheese if desired. Makes about 8 one cup servings.

Filed Under: Pasta, Quick Weeknight Dinners, Side Dishes | Tagged: Tagged With: , ,

Old Fashioned Peanut Butter Cookies

Posted by on January 27, 2010

This is a house favorite.  It’s very simple to put together, and the ingredients are very basic.  This recipe is one of the first cookies I mastered as a 12 year old.   I believe the recipe is out of one of my Grandma’s cookbooks, which did not have a cover it was so worn.  There is nothing like the smell of peanut butter cookies in the oven, enjoy!

1 cup light brown sugar
1 cup sugar
1 cup melted butter
1 cup creamy peanut butter
½ teaspoon salt
1 teaspoon soda
2 eggs
2 ½ cups all purpose flour

1) Preheat oven to 375’. Line cookie sheet with parchment paper.

2) In medium mixing bowl, combine flour, salt & soda. In a large mixing bowl combine melted butter, peanut butter, sugars and eggs, mix well.

3) Add flour mixture to peanut butter mixture, mix well. Roll into 1” (or larger) balls and press with fork to make cross hatch marks in cookies.

4) Bake 10-12 minutes. Allow to set for 5 minutes before removing from parchment paper.

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Unbelievable Oven Fried Chicken…..

Posted by on January 25, 2010

This chicken is excellent.  I love it because it has amazing flavor and isn’t deep fried.  Marinating in the buttermilk gives the chicken great flavor and very moist chicken.  You can also use chicken pieces with skin and bone, just increase the baking time to one hour.    You will have enough of the spice mixture to make the chicken 3 more times, very convenient. 

Spice mixture:

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon rubbed sage
1 teaspoon allspice
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil
1 teaspoon dried thyme
½ teaspoon cayenne

Mix all ingredients together and store in an air tight plastic container. Yields ½ cup.

For the chicken:

2-3 lbs boneless, skinless chicken breasts
2 cups buttermilk
3 tablespoons canola oil
2 tablespoons spice mixture
1 cup all purpose flour
2 tablespoons brown sugar
1 teaspoon Lawry’s seasoned salt
1/8 teaspoon baking powder

1) Place chicken breasts in a large zip bag, add buttermilk & marinate for at least 3 hours or overnight.

2) Preheat oven to 375’. Line a cookie sheet with Reynolds non stick foil and coat foil with about 2 tablespoons canola oil.

3) In a medium size bowl, mix all dry ingredients together and blend well. One piece at a time, allow buttermilk to drain off chicken and dredge in spice/flour mixture making sure to coat well. Place on prepared cookie sheet.

4) Drizzle about one tablespoon canola oil over chicken pieces. Bake for 30 minutes, with a pastry brush blot chicken pieces with drippings from the bottom of the pan. Bake another 10 minutes.

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Hungarian Goulash

Posted by on January 18, 2010

I acquired this recipe from my neighbor Mary, who acquired the recipe from her sister Kate.  Thanks for sharing!  This is soooooo delicious and incredibly simple to put together.  I suggest you double or triple the recipe and put into the freezer for later use.  The meat is incredibly tender and if you have “onion-phobes” in your family, not to worry, they disintegrate into the delicious sauce.  You could also serve this over spaghetti squash as well for an alternative.   In addition, you have the beautiful smells wafting through your house….it’s the ultimate comfort food, enjoy!

¼ cup vegetable oil
1 ½ lbs. onions, coarsely chopped
1 ½ lbs. stew meat
1 ½ teaspoon salt
1 tablespoon paprika
1 6 oz. can tomato paste
3 6 oz. cans of water
1 12-16 oz. package large noodles

1)  Preheat oven to 325’.

2)  Heat 2-3 quart dutch oven over medium heat add oil and onions, cook for about 5 minutes.  Add stew meat and cook over medium heat until meat is no longer pink.

3)  Add salt, paprika, and tomato paste, mix until well blended.   Add water and mix well.

4)  Cover pot and allow to cook in low oven for 2 ½ – 3 hours.  Stir once between, add additional water if necessary.  Taste and adjust seasoning if necessary.

5)  Prepare noodles according to package directions.  Serve goulash over hot noodles.

Enjoy!

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