Friday, July 16, 2010
It's no secret. My family loves pasta and the cheesier the better. This quick delicious dish (SNL anyone?) is a keeper. I found it on Pioneer Woman's website Tasty Kitchen. The original recipe calls for butternut squash, but pumpkin was on sale. The pumpkin was fabulous, but I have a sneaking suspicion that the squash would be even better!
Pumpkin Mac 'N Cheese
2 c. small pasta
1 T. butter
1 T. flour
3/4 c. milk
1/2 c. pumpkin puree
1 1/2 c. shredded cheddar
2 T. cream cheese
1/2 t. salt
1/8 t. pepper
1/8 t. paprika
While pasta is cooking, Melt butter in medium sauce pan. Whisk in flour. Whisk for 2 minutes. Slowly add milk while whisking lumps.
Add remaining ingredients. Stir. Add sauce to pasta and serve.
Greta and Miles rating: what pumpkin??? they loved it!
Thursday, July 15, 2010
One day I posted that I had made steel cut oats as my facebook status. I got all sorts of comments like "how the heck do you cook those, anyway?". Well, I like to make a big 'ol batch in the crock pot and then portion it out into containers for reheating during the week. That way I can just reheat a single serving when I'm ready. These are great topped with fresh fruit, with a swirl of yogurt, with dried fruit or nuts. Here is a page with some of the health benefits of eating steel cut oats.
Steel Cut Oats
7 c. water
1 c. steel cut oats
1 T. cinnamon
1/4 t. salt
1/4 c. brown sugar
1 T. coconut oil (or butter)
1 T. honey
Combine all ingredients into crock pot and cook on low or high until desired consistency. Since I cook mine to reheat, I turn the crock pot off when they are still a little runny. I usually end up cooking them on high for about 4 hours. Yields about 8 servings.
All portioned out and ready to go!
I have been wanted the cook book From Asparagus to Zucchini for years now. I finally purchased it last month from our CSA office. This is the first recipe from the book that I have tried. It was delicious and I can not wait to try more!
Sweet Corn and Cheddar Pancakes
2/3 c. cornmeal
1/2 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. pepper
1 egg, beaten
1 1/4 c. buttermilk (I used skim with 1 T. vinegar)
1 T. oil
1/2 c. shredded cheddar
4 T. finely chopped green onion
1/2 c. cooked corn kernels
Salsa, sour cream and chives for garnish.
Combine dry ingredients in a bowl. In separate bowl, mix egg, oil, buttermilk. Stir in cheese, onions and corn. Add wet ingredients to dry and fold together. Mixture can set at room temperature for up to 1 hour.Cook over medium heat in heavy skillet that has been brushed with cooking oil. Serve with sour cream, salsa and chives for garnish.
Greta and Miles rating : they both enjoyed this...minus the salsa and sour cream :)
Monday, July 12, 2010
I admit, I am a recipe stealer. I purposely try to make "knock-off" recipes from restaurants that I love.
Do I feel bad about this? Not one iota! This recipe is based off of a dish at a local restaurant. They use blue cheese, I used goat cheese; either is divine!
Walnut & Honey Pizza
-Premade Pizza crust (either homemade or from a bakery...a good one)
-Handful of walnuts
-1/3 c.(more or less) goat cheese (or blue cheese)
-Salt and Pepper
*To make a balsamic reduction, pour 1 1/2 c. balsamic vinegar in sauce pan and a pinch of sugar. Bring to a boil. Reduce heat to medium. Continue to cook until enough liquid evaporates and the vinegar has the consistency of syrup. Set aside.
Preheat oven per pizza crust's instructions. While oven is preheating, brush crust(s) with olive oil and sprinkle with salt and pepper. Sprinkle crust with cheese and walnuts. Bake until crust is done and cheese is bubbly. Remove from oven and drizzle with balsamic reduction and honey (be generous with the honey) Sprinkle once more with salt and pepper.
Greta and Miles rating: They LOVED this. Miles had three pieces!!