Wednesday, January 27, 2016

Three Perfect Mac & Cheese Recipes For Winter


I love mac & cheese and always forget how easy it is to make. The basic recipe of cheese and noodles is delicious of course, but additions like vegetables, protein and crunchy toppings make a good dish great. Today I am posting three recipes for mac & cheese that can be served as a main course. With a green salad, you have a meal.

The fist recipe is for Mac & Cheese with Roasted Cauliflower and Leeks adapted from the January 2013 edition of Bon Appetit Magazine. They posted a recipe for "No-Boil Mac and Cheese". Brilliant really in that the uncooked pasta is covered with the cheese sauce and then baked in the oven. Easy and delicious. I copied the technique exactly, so all credit goes to them, but I lightened it up a bit and added roasted cauliflower and sauteed leeks for flavor and whole wheat pasta and panko for the health benefits. Wonderful as a main dish or the perfect side to roasted salmon or chicken.  Try this recipe...comfort food at its best. Enjoy!




Mac & Cheese with Roasted Cauliflower and Leeks
adapted from Bon Appetit, January 2013
(serves 4)
1 head cauliflower, separated into florets then cut into quarters
extra virgin olive oil
1 leek, cleaned and chopped, white and light green parts
1/8 cup whole wheat flour
1 1/2 cups coconut milk (from dairy case not canned)
1 1/2 cups vegetable broth
1/2 lb whole wheat pasta, I like chiocciole shape, but shells or elbow macaroni works well too
1 1/2 cups shredded extra-sharp cheddar cheese, divided
1/2 tsp dried red pepper flakes
1 garlic clove, minced
1/2 cup whole wheat panko
sea salt
freshly ground black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place cauliflower on prepared sheet, drizzle with 1 tbsp olive oil and a large pinch each salt and pepper. Using your hands, turn cauliflower in oil until covered. Roast in preheated oven for 35-40 minutes or until beginning to brown and caramelize. Remove from oven and set aside. Do not turn off oven.

Add 2 tbsp olive oil to a large saucepan over medium-high heat. Add leeks and saute for 4 minutes until beginning to soften. Add flour and whisk for 1 minute. Whisk in the coconut milk and broth. Bring to a boil, reduce heat to simmer. Cook, stirring frequently, for 10 minutes. Stir in red pepper flakes, 2 tsp salt and 1 tsp pepper. Remove from heat.

Add pasta to rimmed, deep dish pie plate. Add roasted cauliflower and 1 cup cheese and stir to combine. Pour sauce over pasta mixture ensuring pasta is totally submerged. Do not stir. Cover tightly with foil and bake until pasta is almost tender, about 20 minutes.

Meanwhile, in saucepan used to make the sauce, add 2 tbsp olive oil. Add garlic and panko and stir to combine. Season with salt and pepper. 

Remove dish from oven. Remove foil and sprinkle with remaining 1/2 cup cheese and then panko mixture. Add back to oven and bake for 10-15 minutes longer. Pasta should be "al dente", cheese bubbling and panko topping golden brown. Let sit for 5 minutes, then serve.

Two additional Mac & Cheese recipes to try:


mac & cheese with ham & jalapenos



mac & cheese with tuna & green chile


It is Mac & Cheese Week at Food Network's Comfort Food Feast roundup. Do you have a favorite mac & cheese recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.
Feed Me Phoebe: White Cheddar Mac 'n Cheese Casserole
Creative Culinary: 
Green Chile Mac and Cheese
The Wimpy Vegetarian: 
Bang Bang Cauliflower Mac ’n Cheese
The Mom 100: 
Creamy Four Cheese Penne Rigate
Healthy Eats: 
5 Reasons to Put Down That Box of Mac and Cheese
Taste with the Eyes: 
Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
In Jennie's Kitchen: 
Cacio e Pepe
Napa Farmhouse 1885: 
One Skillet Mac & Cheese
Red or Green: 
Three Perfect Mac & Cheese Recipes For Winter
From My Corner of Saratoga: 
Buffalo Mac n Cheese Recipe
FN Dish: 
Here's How to Eat Mac and Cheese for Breakfast, Lunch and Dinner

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Wednesday, January 20, 2016

Taco Stuffed Baked Potatoes


I love tacos...all kinds. I honestly could eat them every day so was thrilled to see a new "cleanse" book has been released. The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life has 75 vegan taco recipes that have reviewers raving. It makes sense...steamed corn tortillas filled with healthy, delicious ingredients. What's not to love?  But today's recipe does not come from the book...and is not especially healthy (hold the cheese & ranch for a healthier version)...but easy to prepare and delicious all the same.



It is Potato Week at Food Network's Comfort Food Feast, and I felt like making baked potatoes. I also felt like eating tacos. So I combined the two. My version of stuffed baked potatoes with some spice. So good. My new favorite potato recipe. Perfect for a crowd because once the potatoes are baked and the toppings prepared, everyone can assemble their own. I think this would make a fun Superbowl Party appetizer. Enjoy!




Taco Stuffed Baked Potatoes
serves 2-4

2-4 large organic baking potatoes
extra virgin olive oil
1 pound ground beef, turkey, tofu or refried beans

1 package organic taco seasoning
grated cheddar cheese

diced onions
diced tomatoes (in season)
sliced radishes
salsa
guacamole
ranch dip/dressing
course sea salt

sea salt
freshly cracked black pepper 

salad greens
tortilla chips

Preheat oven to 400 degrees. Place a wire cooking rack on a rimmed baking sheet. Prick potatoes 5-6 times with a sharp knife. This allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). Using your hands, rub olive oil all over a potato and then place on the prepared rack. Repeat with the rest of the potatoes. Sprinkle potatoes with the coarse sea salt. Roast in oven 1 1/2 to 2 hours until the potatoes give slightly when squeezed.

Prepare taco meat (or beans) according to package instructions. Set aside

When ready, remove potatoes from oven. To serve, slice a potato down the center lengthwise. Gently squeeze to loosen the flesh being careful not to tear the skin. Use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. Sprinkle with grey salt and black pepper. Repeat with the remaining potatoes. Top potatoes with some of the taco meat and the toppings of your choice.  Serve immediately with chips and greens alongside.

Other potato recipes you may enjoy:



It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: 
Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: 
Stir-Fried Purple Potatoes
Healthy Eats: 
6 Better Ways to Eat Potatoes
In Jennie's Kitchen: 
Slow Cooked Baked Potatoes
Taste with the Eyes: 
Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: 
Mashed Russet and Sweet Potato Casserole
Red or Green: 
Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: 
Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: 
Air Fried French Fries
FN Dish: 
5 Downright Perfect Potato Dishes



best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Tuesday, January 5, 2016

New Mexican Green Chile, Turkey & Posole Soup


Soup week begins this year's weekly Comfort Food Feast recipe roundup from Food Network. I decided to share one of my family's favorite dishes, Green Chile, Turkey & Posole Soup. Dried Posole, aka hominy, is a staple in New Mexico and makes a delicious soup or stew. I use the leftover frozen turkey carcass from Thanksgiving and New Mexican green chile. (I always have a freezer full from the previous summer's crop.) It is more traditional to make this dish with red chile, but I like the combination of turkey and green chile.



This recipe takes a lot of time to cook, but the actual hands-on work is fast. You can shorten the time by using prepared turkey or chicken broth, cooked turkey and canned posole but it is just not as good. I spend a January Sunday preparing the posole. The smell of the soup is intoxicating, and I can watch the football playoffs while everything is simmering away. The leftovers (if you have any) freeze well.



Serve with warm flour tortillas, chips, guacamole, and salsa. Garnish the soup with chopped onion, cilantro, chopped radishes and a squeeze of lime. Yum...Happy Winter!



New Mexican Green Chile, Turkey & Posole Soup

1 1/2 lbs dried posole (hominy)
1 turkey carcass
1 large onion, chopped
3 carrots, chopped
1 tablespoon dried parsley
8 New Mexican green chiles, roasted, seeded and chopped
4 cloves garlic, minced
sea salt
black pepper
chopped cilantro
chopped onion
chopped radishes
lime wedges

Place posole in a large bowl, cover with water and soak for 8 hours or overnight. Drain and set aside.

Place turkey carcass in a large stockpot. Add half of the chopped onion, the carrots, parsley and enough water to cover all ingredients. Bring to a boil, reduce heat to low and simmer for 4 hours. Add the soaked posole, bring back to a boil. Reduce heat enough to keep liquid at a slow boil (small bubbles) and continue cooking for 3 hours.

Add the remaining onion, green chiles, garlic and a large pinch salt and pepper. Simmer for another hour or until the posole is soft and has burst. Remove any remaining turkey meat from carcass and discard bones. Taste soup and adjust salt and pepper if needed. Serve in large bowls garnished with cilantro, onion, radishes and lime.

I like adding warm flour tortillas, tortilla chips, salsa and guacamole to the menu. Freshly squeezed lime margaritas provide a festive touch.


It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: 
Split Pea Soup with Carrots and Ham
Homemade Delish: 
Italian Cioppino Soup
Taste with the Eyes: 
Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: 
Tomato Soup
Dishing with Divya: 
Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: 
Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: 
Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: 
New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: 
Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 
14 Sensational Soups
Big Girls Small Kitchen: 
Winter Squash & Chickpea Ribollita
The Mediterranean Dish: 
Mediterranean Spicy Spinach Lentil Soup
The Mom 100: 
Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 
5 No-Brainers for Improving Chicken Soup
FN Dish: 
Soup's On! 5 Warming Must-Make Bowls

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.