Butternut Squash & Kale Mac 'n' Cheese

I guess this was my last hoorah of cheese for a some time.  The hubs has a small scale IBJJF (International Brazilian Jui Jistu Federation) competition on Saturday in Atlanta and then the PanAms (large scale) in early March, and he needs to drop like 6-8 lbs for that.  I volunteered to be in an X-Men costume group for DragonCon Labor Day weekend, so I am trying to get in superhero shape in the next 6 months.

This macaroni and cheese is probably as healthy as you can get while still being 100% indulgent.  I still used full fat cheese and a little bacon (it needed to be used up), but I made some adjustments so there is no need to feel guilty about eating this delicious concoction.

Butternut Squash & Kale Mac 'n' Cheese
12 oz whole wheat penne, cooked ~1 min shy of being done
2 1/2 C peeled and cubed butternut squash
3 C chopped kale or baby kale
3 center cut bacon slices, chopped (or regular bacon, extra fat removed)
1/2 C diced onion
1 tsp minced garlic
2 tsp butter
1 Tbsp flour
1 3/4 C low sodium veg broth (or water + 1 tsp vegetable base or bouillon cube)
1/3 C fat free Greek Yogurt
1/2 C shredded cheddar
1/2 C shredded smoked Gouda
1/2 tsp red pepper flake (optional)
salt and pepper

   Toss squash with a little oil, salt and pepper.  Roast at 375 deg F for 15-20 min, until cooked but still firm.
   Render bacon until almost crisp.  Add chopped onion; cook 5-7 minutes until soft.  Add garlic, cook 1 min.
   Melt butter into bacon mixture, then whisk in flour to create the roux.  Slowly pour in vegetable broth, whisking the whole time so there are no lumps.  Bring to bubble, cook 3-4 minutes until it starts to thicken.  Remove from the heat and stir in yogurt.  Salt and pepper to taste, and add red pepper flake.
   Fold in cheese, cooked pasta, roasted squash, and kale.  Pour into a lightly greased 9 x 13 baking dish.
   Bake at 350 for ~20 minutes, until bubbly and slightly golden on top.
   Serves 6-8.

Roasted Garlic & Feta Ranch

For the cauliflower "wings" we had this past Sunday, I wanted bleu cheese dip because 1) match made in heaven and 2) bleu cheese is probably from heaven.  Well, Louis isn't too keen on it; a little bit in something is ok, but that's it.  So I decided to make a ranch.  I still wanted cheese and feta seemed like a nice salty foil to the tangy spice of the cauliflower.

Roasted Garlic & Feta Ranch
2 Tbsp mayo
1/2 small container plain Greek yogurt (~2 oz)
1/4 C buttermilk*
1/4 C crumbled feta
1 Tbsp freshly chopped dill
2 tsp roasted garlic
1/4 tsp onion powder
salt and pepper to taste

Combine ingredients.
Makes about 1 C.

*Use more or less buttermilk to get the constancy you would like.  This is a relatively thick dressing as is; for a salad, I would add another splash to make pouring/drizzling easier.
Note:  It is perfectly acceptable to use lowfat versions of all these things.  I used olive oil mayo, fat free greek yogurt (I wanted 2%, but the store was out of small containers), lowfat buttermilk, and full fat feta... I don't cut corners with cheese.  But feta is one of the cheese that is ok as lowfat, just please, don't use fat-free cheese.

"Super Bowl" Sunday Menu

We don't like football.  I actually kind of hate it; I have my whole life.  I would rather watch 24 hours of Billy Mays infomercials than watch a football game.  I've always been like this, I can't help it.

I do love a "game day" menu though.  A few weeks ago, when all the TV specials about game day food were on, and the internet started spewing food lists, I began to craaaave junk foods.  I wanted all the fried mozzerella, wings, and dips my body could handle.  Well, I decided to take a bit of a healthier approach, and try some recipes I'd been eyeing for a while for a Firefly marathon.  It was entirely vegetarian, with several vegan dishes, but it was so hearty and delicious you couldn't possibly miss the meat.

BBQ Tofu Nachos--I didn't follow this recipe exactly, because I didn't feel like making another trip to the grocery story. (vegan if you don't add cheese)

Better Jalapeno Poppers-- Again, improvised with what I had, so my version wasn't this exact recipe.

Cauliflower "Wings" w/ Roasted Garlic & Feta Ranch--  I may start eating all my vegetables buffalo style.  I was leery about the ketchup addition to the wing sauce, but it somehow worked and is delicious.  I don't think I broke my califlower into large enough pieces.  They were really good, but a little overcooked following this recipe.  I wanted some crunch left.  Next time, I will probably do ten minutes and ten minutes (instead of 20 and 10.)  Depending on your wing sauce, the cauliflower is vegan.  (Ranch recipe tomorrow.)

Baked Veggie Eggrolls--Super simple and easy, vegan as long as your wrappers don't have egg.  (The ones I can find at my store all have egg, so it's just vegetarian.)  Recipe later this week.

Venison Pierogies

A couple weeks ago, my mom and I went on a pierogi making spree.  We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison.  They were all definite winners.  It's hard to pick a favorite because they are all unique.  If I had a food truck, it might be a pierogi truck.  Nashville would benefit from it.

Dough
5 C flour
16 oz sour cream*
2 whole eggs
1 egg yolk
3 Tbsp butter, melted 
1 tsp salt

   Combine everything except flour.  Add 4 1/2 C flour.  Incorporate.  (The dough probably will not form a ball on its own.)  Sprinkle 1/4 C flour on surface.  Turn out dough.  Sprinkle the last 1/4 C over the dough.  Knead dough until it comes together and is smooth (~3 minutes).  Add more flour if needed.  Divide dough into easily managed pieces (2-4).  Let rest at least 10 min. in refrigerator.
   On floured surface.  Carefully roll out dough to 1/4 inch thick.  Cut into 3 inch circles.  
   *Reduced fat sour cream works, but do not use fat free.

Venison Filling
~3/4 lb ground venison, cooked and seasoned with salt and pepper
8 oz porcini or button mushrooms, chopped
1/2 C diced onion
2 tsp minced garlic
~1 1/4 C stiff mashed potatoes
6 oz crumbled blue cheese

   Saute onion and mushrooms until onions are translucent, 5-7 minutes.  Combine all the filling ingredients.  Season with salt and pepper to taste.
   Fill pierogies with about 2 Tbsp of mixture.  Seal into half moons.
   Boil until they float.  (At this point, you can freeze them.)
   Makes about 4 dozen.  (Serving size=4)
Finishing (for every 2 servings):
   1 medium onion, sliced.  Saute in butter or oil until soft and sweet, about 10-12 minutes.  Add pierogies, lightly brown on both sides and heat through.  Add about 1/4 C water and 2 Tbsp sour cream to make a sauce.  Sprinkle with parsley.   

Use this post as a more detailed reference. 
   

Super Simple Coconut Pie

I hope everyone's holidays were lovely!  Mine were.  It was pretty hectic, yet relaxing.  I felt like we were all over the place but none of it was stressful.  The Saturday before Christmas we threw a Ludachristmas party (I'm a big of 30 Rock.)  We had an incredible spread of food:  beer cheese & mac, salted caramel dark chocolate cookies, bourbon pecan cookies, buffalo chicken dip, candied kielbasa (so damn delicious), collard green gratin, and coconut pie.  There was probably some other stuff too, but I don't remember.  And there weren't any left overs to remind me the next day.

The hubs had been wanting a coconut pie for awhile.  I feel no shame in saying that I basically followed Betty Crocker's "Impossibly Easy Coconut Pie" recipe.  It is crust free, you just combine everything in a bowl, dump and bake.  I had to modify it a bit, using what I had on hand.  It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor.  And it used my favorite shortcut cooking ingredient--pancake mix.  Follow my recipe or the original, if you like coconut pie, you will not be disappointed.

Super Simple Coconut Pie
1 1/4 C shredded coconut*
3/4 C sugar
1/2 C Bisquick Heart Smart Mix
1/4 C coconut oil
2 C unsweetened coconut almond milk
1 tsp vanilla
1/2 tsp cardamon
4 eggs

   Combine all the ingredients in a bowl.  Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)
   Bake at 350 deg F for 45-50 minutes.
   Serves 8

*I used unsweetened coconut because I prefer things less sweet.  If you like sweeter desserts, use sweetened coconut.  You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.

Three Cheese Mac & Cheese

I feel like I make macaroni and cheese a lot.  Truthfully, I don't.  But I get so excited when I do, that is a big deal I remember.  Usually it is a special occasion of some sort.  I could eat mac 'n' cheese many times a week, but to save my weight/overall health, I try to refrain from that.  This version is a simple, classic crowd-pleaser that I made the day after Thanksgiving for my mom's side of the family.  It was quickly devoured, and they asked for this recipe (and bugged me about not keeping up with this thing better.)  So here you go, guys!

Three Cheese Mac & Cheese

1 lb pasta (large elbow, large shell, or penne are probably the best shapes)

1 1/2 Tbsp butter

1 1/2 Tbsp flour

3/4 C milk (I used 2%)

1/2 C half & half

1 C shredded smoked gouda (1 Tbsp reserved)

1 C shredded sharp cheddar (1 Tbsp reserved)

1/2 C shredded Monterrey jack (1 Tbsp reserved)

1/3 C panko bread crumbs

2 Tbsp olive oil (or melted butter)

1/4 tsp salt

1/8 tsp black pepper

   In liberally salted water, cook pasta about 1 minute shy of being done.  Drain, set aside.

   Melt butter in a sauce pot.  Add flour, stir so there are no lumps.  Slowly whisk in milk and half & half, making sure no lumps form.  Bring to a simmer, let cook about 3 minutes until it starts to thicken.  Remove from heat.  Add salt and pepper.

   Combine cheeses, pasta, and milk mixture.  Pour into a greased 13x9 baking dish.

   Combine panko crumbs, reserved cheeses and olive oil.  Sprinkle over the pasta.

   Bake covered at 350 deg F for 20 minutes.  Uncover, bake another 15 minutes

   Serves 6-8

Note:  Using high quality cheese is a good idea here.  I used Boar's Head smoked gouda and Vermont sharp cheddar.  The Monterrey Jack is almost a filler to give it gooey meltiness without masking the flavors of the other cheese so store brand is fine.  And if you add a little extra cheese, I'm sure no one will complain.  I'm fairly certain my cups of cheese were heaping cups.

Tomatoes Baked w/ Olives & Goat Cheese

It is tomato season.  I have more tomatoes than I know what to do with.  This little thing was quickly whipped up and so delicious!  Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer.  I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers.  Firmer, fleshier tomatoes are best, but use whatever you have.

Tomatoes w/ Olives and Goat Cheese
1 lrg tomato
2 Tbsp chopped mixed olives (I had a Greek blend)
1 oz goat cheese

   Slice off the top 1/4 of the tomato.  Remove as much pulp as possible.  Turn upside down on a paper towel to drain for a few minutes.
   Stuff the tomato with olives.  Top with goat cheese.
   Broil, low, for 6-8 minutes about 8 inches from broiler (large ones).  When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.
   Serves 1.  (Obviously its a dish easy to multiply.)

Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish

This isn't as good as the Oasis original (see previous post), but it is absolutely delicious.  The original dish was garnished with a tomato jalapeno jam.  I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping.  I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this.  The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.

Lentil Bake
1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan

   In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil.  Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft.  Drain, discard garlic and bay leaf.  Mash the lentils up a little.
   In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min).  Add garlic, cook 1-2 min.  Deglaze pan with dry vermouth (or white wine).  Add to lentils.
   Add goat cheese, thyme, and salt to lentils.  Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
   Beat egg whites to stiff peaks.  Fold into lentil mixture.
   Pour into greased baking dish.  Top with asiago
   Bake 350 deg F covered for 15 minutes.
  Uncover, bake another 15 minutes, until cheese is browned.
   Serves 4 (main).

Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
(salt)

   Combine ingredients, let sit together for at least 30 minutes.  The mixture may or may not need salt depending on the brininess of the olives.
   Serves 4

  

Spinach, Bacon, & Smoked Gouda Quiche

This was the other half of my husband's birthday breakfast, along with sweet potato grits.  It may not seem like the manliest of dishes, but I have yet to meet a dude who doesn't like quiche (whether he admits it or not.)  Louis will happily tell you how much he loves it.  Egg pie with cheese and bacon?  What is there not to like?

Spinach, Bacon, & Smoked Gouda Quiche
1 9-in pie crust
2 C baby spinach, roughly chopped
4 slices thick bacon, cooked and chopped
8 large eggs
1/2 C milk
1/3 C shredded smoked gouda
salt and pepper

   Prick the bottom of the pie crust with a fork.  Pre-bake it at 350 deg F for 10 minutes.
   Add spinach, then bacon, and finally gouda to the pie shell.
   Mix eggs and milk, season with about 3/4 tsp salt and some freshly cracked black pepper.  Pour eggs over filling in pie crust.
   Bake at 350 deg F for 35-40 minutes, until it is set.  Let it rest for a few minutes before cutting.
   Serves 6.

Sweet Potato & Goat Cheese Grits

I first ran across the idea of sweet potato grits over at one of my all time favorite blogs, The Chubby Vegetarian.  Several weeks ago, for Louis's birthday I made a version of them for breakfast.  I cannot even begin to describe to you how much my husband loves sweet potatoes.  Goat cheese is another of his favorite things, so I threw that in there too. In my opinion, the key to good grits is more water and cooking them longer than the directions on the package say.

Sweet Potato Grits & Goat Cheese Grits
1 1/2 C water
1 Tbsp butter
1/2 tsp salt
1/2 C quick cooking grits
1 C mashed sweet potatoes*
~2 oz garlic and herb goat cheese

   Bring water, butter, and salt to a boil.  Add grits.  Cover, turn heat to med-low, and cook for 5-6 minutes**.
   Uncover and stir.  Continue cooking for another 4-5 minutes, stir frequently.  (If they start to get too stiff, add 1 Tbsp water at a time.)
   Add sweet potatoes and goat cheese.  Keep stirring and cook another 3-4 minutes.  When the goat cheese is fully incorporated, they should be done.
   Serves 4.

*Boil or bake one smallish sweet potato until it is very tender.  Mash it up (no skin) with a little bit of salt and  pepper.
**More often than not, I have issues with my grits boiling over.  To prevent this, use one pot size larger than you think you need.  Ex: For this amount of grits, I use the 2 qt instead of the 1 qt pot.

Turnip Gratin

Among the various wrapped gifts I received at Christmas, I was also given a plastic grocery bag full of turnips.  That may not seem like a very exciting thing, but they were much appreciated.  I happen to really like turnips, but in the grocery store these roots are often marred, tiny, and overpriced (for the quality you are getting.)  This meal was supposed to be my last indulgence of dairy (i.e. cheese) for a while.  Well, my subtle, unspoken resolution of eating less cheese is already a bust.  It is the morning of day 4 of 2013 and I have eaten cheese the past three days, with no hope in sight for today.

Turnip Gratin
5-6 med-lrg turnips
2 med potatoes
1 C-1 1/2 C shredded cheese (we used a cheddar/jack blend)
1 1/2 Tbsp butter
1 Tbsp flour
2 cloves garlic, minced (~2 tsp)
1 1/4 C heavy cream
1/2 C water
1 oz cream cheese
1 tsp salt
1/2 tsp dried thyme
pinch of cayenne
3/4 C crushed crackers (I used mini Bretons)
1 1/2 Tbsp oil or melted butter

   Peel and thinly slice turnips and potatoes.  A mandolin* is the perfect tool for this job.
   Heat butter over med heat and saute garlic for about 1 minute.  Add flour, whisk so there are no lumps.  Slowly add cream and water to flour and butter, whisk constantly while adding so lumps don't form.  Melt in cream cheese.  Add salt, thyme, and cayenne.  Cook over med heat for 7-8 minutes, stirring regularly so the dairy does not scorch.
   In a lightly sprayed baking dish (9x9 or small crock like mine, which is roughly 9x6x3) start layering turnips and potatoes.  After 2-3 layers, sprinkle some cheese.  Continue this process until the baking dish is full or you run out of vegetables.  Pour cream mixture over the top.
   Bake covered at 375 deg F for 30-40 minutes.
   Mix crushed crackers and oil.
   Top gratin with crackers after it has finished its first baking.  Return to 375 deg F oven for 20-25 minutes.  A butter knife should easily slide into the center of the gratin, that is how you will know it is done.
   Serves 6.
   We served this alongside green cabbage braised with bacon and Aidell's Roasted Garlic and Gruyere Chicken Sausages.

Kitchen Mandoline- an adjustable slicer that allows you to quickly and easily make very thin slices.  They can be veeeeery pricey, but decent ones can be found for about $30.  Mine is a really crappy $12 Walmart one that doesn't work so hot.  The blades could be sharper and the inserts that have the places tend to pop out of place if you are not careful.  But even that piece of shit can handle some turnips and white potatoes... nothing much harder though.  One of my next kitchen purchases will be a nicer piece so I can slice things thin enough to make chips in my new deep fryer!

Spinach & Goat Cheese Pizza w/ Artichoke Sauce

I haven't shared a new pizza recipe in a while.  It is probably some vain, unconscious attempt to make you think we don't eat a lot of pizza.  Actually, we haven't had pizza in a few weeks and I really want some.  The sauce on this one keeps popping up in my mind.

Spinach & Goat Cheese Pizza w/ Artichoke Sauce
pizza dough, enough for a roughly 12" circle
3 C fresh spinach, roughly chopped
1 1/2 C shredded mozzarella
4 oz crumbled goat cheese
1/4 C shredded parmesan
sauce:*
1 C finely chopped marinated artichokes, partially drained
2 Tbsp melted butter
2 lrg cloves of garlic, minced

   Combine sauce ingredients.
   Pre-bake crust at 425 deg F for about 5 minutes.
   Spread sauce over crust.  Evenly distribute spinach over pizza.  Top with cheese.
   Bake at 425 deg F for 10-12 minutes, until cheese is melted and crust is golden brown.

*-When I made the sauce, in place of the butter and garlic, I used one of those garlic butter cups you get from take-out.  Why I had it, I have no idea; but it worked perfectly for this.  So if you happen to have one of those lurking in your fridge, use that.

Roasted Brussel Sprouts w/ Goat Cheese & Balsamic Reduction

My entire life, I heard that brussel sprouts and spinach were the two most dreaded foods of children everywhere.  I could consume my body weight in broccoli as a child, so green things were not scary for me.  Early on, I learned that spinach, when handled properly, is absolutely delicious.

Now brussel sprouts.  To be honest, I never had them until fairly recently.  My mom dreaded the frozen tiny balls as a kid, so she never even attempted to feed them to us.  Maybe frozen, they are disgusting.  But I haven't had frozen, only fresh.  If these little cabbage beauties had been placed in front of me as a kid, I would have devoured them and asked for more.  They are mild and slightly sweet, with just the faintest hint of a cabbage funk.

I think I am going to make this stupidly easy side for Christmas and convert the rest of my family in sprout lovers.

Roasted Brussel Sprouts w/ Goat Cheese & Balsamic Reduction
1 lb fresh brussel sprouts
~3 Tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly cracked black pepper
~3 oz goat cheese, crumbled
~1/2 C balsamic vinegar

   Wash sprouts if needed and remove any discolored outer leaves.  Trim the very tip of the root end and cut in half.
   Toss with oil, salt, and pepper.
   Roast at 375 deg F for 20 minutes.
   Bring vinegar to a bubble over med-hi heat.  Reduce to med-low and reduce vinegar by half or a little more, until it is a thick, sweet syrup.
   Sprinkle sprouts with goat cheese and return to the oven for about 10 minutes.
   Drizzle with balsamic and serve.
   Serves 3-4.

Butternut Squash & 1K Day Aged Gouda Gratin

I don't want to think about how my future as a young, educated, relatively poor woman is in total jeopardy today, and that this is the most important election of my short voting life so far.  So let's think about something happy.

Like cheese!

Delicious, salty, bubbly, melting cheese.

My local grocery store does not have the most amazing cheese selection.  But, they do try to have a decent variety for a non-specialty grocer, like Whole Foods or Trader Joe's who probably have it on hand at all times.  While I would happily spend butt loads of money on fine cheese, my bank account is not (yet) fit for that, so I often troll the counter looking for specially marked down cheese.  That is how I came across this beauty of funk.  You may not think of Gouda as a generally offensive cheese with its mild, but distinct flavor and pleasantly firm texture with a creamy mouth-feel.  But, let it age for 1000 days before shipping it out to cheese purveyors and it transforms into something else!  It is denser and dryer that its young counterparts with a texture more similar to Asiago.  The flavor concentrates and matures to become delightfully pungent.

The second I tasted it I knew I wanted to pair with earthy, sweet butternut squash.  It was so rich and satisfying!  Bonus, I got to use my lovely new piece ceramic bake wear that I found on clearance at World Market.  I am absolutely making this for holiday get together this year.

Butternut Squash & 1K Day Gouda Gratin
1 med butternut squash, peeled and cubed into small chunks
2 Tbsp butter
1 1/2 Tbsp olive oil
2 1/2 Tbsp flour
3/4 C 2% milk (room temp)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp sage
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 1/2 C shredded 1000 day aged gouda (reserve 1/4 C)
1/2 C panko
1 Tbsp shredded parmesan
1 Tbsp extra virgin olive oil

   Melt butter into olive oil over med heat.  Whisk in flour to create a roux, stir for about 1 minute and make sure there are no lumps.  Slowly whisk in milk.  Add salt, pepper, sage, cayenne and nutmeg.  Cook for 2-3 minutes until thick.
  Add 1 1/4 C gouda.  Fold in butternut squash.  Pour into a lightly greased baking dish (8x8 is roughly the size you will need).  Cover.
   Bake at 350 deg F for 30 minutes.
   Mix 1/4 C gouda, parm, panko and extra virgin olive oil.
   Uncover.  Sprinkle panko topping evenly over the dish.
   Bake uncovered for 15 min at 350 deg F.
   Serves 4-6.  (6 is more likely because it is so rich.)

Order at Murray's Cheese or Di Bruno Bros.

Weekend Redirect

If you are looking for a really tasty, really simple, and just a little out of the ordinary vegetable dish, you should click here for Roasted Baby Vegetables w/ Olives and Feta!  It makes a great vegetarian main dish or  side dish for grilled chicken... maybe with this rub.

Bacon Mac 'n' Cheese

Cheese.  Bacon.  I am pretty sure they were made to be together.

This beautiful pan of food was made for our pig out meal a couple weeks ago.  When we ate leftovers, we just mixed the BBQ pork in with the mac and cheese... oh! Fat Kid Heaven.  No, neither of us are fat, but we would be if we ate this all the time.  

Bacon Mac 'n' Cheese

1 lb pasta, cooked 2 min shy of being done

5 slices bacon, chopped

3 Tbsp flour

8 oz shredded sharp cheddar

4 oz shredded Monterey jack

1 1/2 C buttermilk (room temp)

3/4 C water, room temp (or broth of some kind)

1/4 tsp Pirate's Bite or cayenne pepper

1/8 tsp nutmeg

(oil)

   Cook bacon in a 3 qt sauce pot until crispy.  Remove bacon and drain, but leave fat in pot.  You need 3 Tbsp of fat, so remove some if needed or add oil to make 3 Tbsp.

   Add 3 Tbsp flour to pot and stir so there are no lumps.  Cook for about 2 minutes over med heat, stirring constantly.

   Slowly add buttermilk and water, stirring constantly. Simmer until thick.

   Add nutmeg and Pirate's bite.  Slowly melt in cheese. (Reserve about 1/4 C)

   Add pasta and bacon to pot.  Pour into a 13x9 dish.  Sprinkle reserved cheese over the top

   Bake at 375 deg F for 20 min.

   Serves 6-8.

Sweet Potato Pancakes w/ Sage Goat Cheese

Breakfast for dinner... who isn't a fan of that?  Obviously you can make these pancakes for regular breakfast or brunch.  We tend to go a little more simple for real breakfast, and I can't remember the last time we got to have a lazy brunch.  So dinner it is!

Sweet Potato Pancakes w/ Sage Goat Cheese
2 small-med sweet potatoes, baked (about 1 1/4-1/2 C flesh)
~1 1/3 C pancake mix (I use Bisquick Heart Smart)
1 med clove garlic, pasted
~1/2 tsp salt
~1/2 tsp onion powder
1 egg
3/4 C buttermilk
butter/oil

   Combine ingredients.  Add buttermilk or pancake mix until it is a thick, goopey paste.  It should be thicker then regular pancake batter because of the potatoes.
   Make them whatever size you want.  I make 4 ~5inch pancakes.  Cook over medium heat in melted butter or oil until bubbles form on the surface and do not pop.  Flip and cook until golden brown on the other side.  Keep warm on a baking rack in a 200 deg F oven if need be.
   Sage Goat Cheese:
2 oz softened goat cheese
1 Tbsp softened butter
~3/4 tsp ground sage (more if you are using fresh)
   Combine.  Wrap in plastic.  Pop into the freezer for 10-15 minutes.  Cut into 4 slices for serving.
   Serves 4.

Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese

This soup was inspired by a recipe in our ever-off-the-bookshelf cookbook, Vegetarian by Linda Frasier.  The hubs has been wanting this soup for months, but I really wanted to wait until spring when I could get tender, flavorful zucchini at the regular grocery store.  (It will be even better when I get them from the farmers market!)  This springy soup is the perfect compliment to roasted fish or grilled sandwiches.


Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese
1/2 lrg vidallia onion, chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/3 head cauliflower, chopped (~2 C)
~1 3/4 lb zucchini, chopped (4 med)
2 cloves garlic, chopped
1 1/4 tsp herbs de provence
1 bay leaf
4 C water + 1 tsp vegetable base (or 4 C vegetable broth)
4 oz bleu cheese, crumbled
2 oz neufchatel cheese
1/4 C cream or half and half
salt and pepper

   Heat butter and oil over med heat in a large pot.  Saute onion until soft, 5 min.  Add cauliflower, cook about 8 minutes, stirring occasionally so no color develops.  Add zucchini, cook 5-7 minutes.
   Add water, veg base, garlic, herbs, bay leaf, 3/4 tsp salt, and ~1/4 tsp freshly cracked black pepper.  Cover with lid slightly tilted and simmer over med heat for 20-25 minutes, until the cauliflower is soft.
   Remove bay leaf.  Use an immersion blender (or food processor) to puree soup.  When it is about half way pureed, add cheeses.  Blend until smooth.  Add cream.  Salt and pepper to taste.  Reheat over medium, but don't heat it too much.  The soup should not be piping hot when served.  I find the flavors get lost when it is too hot.
   Serves 4.

Roasted Broccoli Quiche (and a dress!)

I've been such a bad blogger lately.  I apologize.  This is my busiest time of year, and this is the easiest thing to let slip to the wayside.  If you don't care about this recipe, skip to the bottom for a little eye-feast and one small reason why I have been absent on the interweb as of late.

This quiche is really easy.  The broccoli adds a deliciously unexpected twist to the brunch staple.  Perfect for a lazy weekend morning, or a light dinner.  I used pepper jack cheese, but Swiss would also be incredible.  Simply changing the cheese and maybe adding a spice here or there, you can fit this quiche into almost any menu.

Roasted Broccoli Quiche
2 C small broccoli florets
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4-5 eggs (depending on just how big they are)
1 tsp minced garlic
3/4 C shredded pepper jack cheese
1/4 C milk
1 9inch pie crust (deep dish probably will work best if you are buying a frozen one)

   Toss broccoli with oil, salt, and pepper.  Roast at 400 deg F for 7-9 minutes, until the tips start to turn brown.  The broccoli should still be firm.
   Prick the bottom of the pie crust with a fork.  Wrap the whole thing in foil and pre-bake at 400 deg F for 5-6 minutes.*
   Beat eggs.  Add garlic, a dash of salt and pepper, milk, and 1/2 C of cheese.
   Put broccoli in the bottom on the pie shell.  Pour egg mixture over.  Top with remaining 1/4 C cheese.  Wrap edges of crust in foil.  Bake at 350 deg F for about 20 minutes.  Remove foil and bake another 10-15 minutes, until crust is browned.
   Serves 6.

*If you have two ovens or roasted the broccoli in advance or simply have the time, pre-bake your crust at 375 deg f and just wrap the edges in foil.  I did the 400 deg F thing just to make the process a little more condensed and you can do this step while roasting the broccoli.  To quickly lower my oven temp. I adjust the temp and then open the door for about 45 sec, close it and let it re-calibrate.

Eye-Candy:

(click to enlarge) These photos really don't do justice to it... they were taken at 3:15am after the Hunger Games premier which included a lot of sitting.  There will be an awesome photo shoot of my Capitol-light dress at some point in the future.  Next movie I am going ALL out!

Pistachio and Boursin Quinoa

I am no extreme coupon-er but I do love a good coupon.  Not too long ago I got a coupon for Boursin cheese spread.  It was a night I wouldn't get home until 7:30 so the hubs was in charge of dinner.  We created this retardedly easy recipe that set him up for success in the kitchen.  I didn't know it would end up being so freaking delicious!  We have made it several times since.  It is perfect with fish and a salad, maybe some roasted or grilled veggies, too.

Pistachio and Boursin Quinoa
1/2 lrg onion, chopped
2 tsp extra virgin olive oil
2 C vegetable or chicken broth (low sodium)
1 C quinoa
1/3 C roughly chopped pistachios
2 oz Boursin garlic and herb cheese spread

   Heat oil in a 2 qt sauce pan over medium heat.  Saute onions until soft and translucent, 5-6 minutes.  Add broth and bring to a boil.
   Add quinoa and bring liquid back to a boil.  As soon as it reaches a boil, cover and turn heat to low.  Cook for 15-17 minutes, until you can see the germ ring layer clearly around the individual grains.
   Stir in Boursin and pistachios.
   Serves 3-4.