Box-Free Macoroni & Cheese

Ingredients

  • 2 cups dried pasta
  • 3¼ cups milk
  • 1 cup shredded cheddar cheese
  • 1 tsp salt

Optional (any combination that sounds good to you)

  • dijon mustard
  • nutmeg
  • cayenne pepper

    Directions

    In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

    Turn heat off, add cheese and salt, then stir to combine.  Stir in any optional ingredients a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve.

    Homemade Cheese Sauce

    INGREDIENTS

    • 2 cups shredded sharp Cheddar cheese
    • ½ cup grated Parmesan cheese
    • 3 cups milk
    • ¼ cup butter
    • 2½ tbsp. flour
    • 2 tbsp. butter

    DIRECTIONS

    In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.

    Persian Zucchini Frittata

    This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern touches. A little brown rice bulks it up to make it a stand-alone meal for two, and pomegranate seeds add pops of color, acidity and crunch. Serve with a green salad, if you’d like.

    INGREDIENTS

    • 4 large eggs
    • 2 tablespoons water
    • ¾ teaspoon fine sea salt, plus more as needed
    • 2 tablespoons extra-virgin olive oil
    • 1 small red onion, thinly sliced
    • 2 tablespoons finely chopped fresh ginger
    • 1 clove garlic, finely chopped
    • ½ teaspoon ground turmeric
    • Two 6-inch zucchini, coarsely grated
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup cooked brown rice
    • 2 tablespoons finely chopped fresh parsley leaves
    • Pomegranate seeds (for garnish; optional)

    DIRECTIONS

    1. Preheat the oven to broil, and set an oven rack in the second-highest position.
    2. In a small bowl, whisk the eggs with the water and ¼ teaspoon of the salt.
    3. Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes.
    4. Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes.
    5. Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.
    6. Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini.
    7. Stir in the rice until well combined. Taste, and add more salt if needed.
    8. Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes.
    9. Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.
    10. Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.)
    11. Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature

    http://wapo.st/2c081m9

    Fresh berry syrup

    Ingredients:

    • 2 cups fresh or frozen berries (blueberries, raspberries, strawberries, or triple berry)
    • ½ cup water
    • ½ cup sugar
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons cornstarch
    • ½ teaspoon vanilla extract

    Directions:

    1. In a saucepan over medium heat, combine the berries, water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
    2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
    3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries.
    4. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
    5. Remove from heat and gently stir in vanilla.

    This leaves the berries intact but if you want a smoother syrup you can blend it after you finish.

    A family favorite that we call strueberry is made with ½ strawberries and ½ blueberries.

    Easy grilled chicken

    Two chicken breasts
    Salt
    Basil

    Cut chicken breasts into strips (at least make sure they’re not too thick so the seasoning can go all the way through). Salt generously and sprinkle basil flakes. Turn the chicken over and season the second side likewise. Grill until the chicken is cooked through.

    I did this with basil and it was wonderful but I suspect that you could use other seasonings such as oregano, thyme, etc. with good success.

    Post Thanksgiving Stew

    Ingredients

    • 10 cups water
    • 1 cup turkey
    • ½ cup chopped carrots
    • 1½ cups macoroni (optional)
    • ¼ tsp pepper
    • 1½ tbsp chicken bullion
    • 2 tsp salt
    • ¼ cup chopped celery (optional)
    • 4 cups potatoes (cubed)

    Instructions
    Bring water to a boil and add bullion, carrots, celery, potatoes salt and pepper. After 20 minutes (10 minutes if using previously cooked potatoes) add macoroni and boil for another 8 minutes before adding turkey for a final 2 minutes.

    Prep time: 10 minutes
    Cook time: 30 minutes

    This makes a huge amount of food and the pasta gets soggy if you try serving it a day or more after making it. Think very carefully about how much you need before you decide to double this recipe. If you expect to have leftovers you should probably not include the macoroni.

    David’s Hawaiian Haystacks

    Ingredients
    4 cups uncooked rice
    2 cups uncooked chicken
    2 cans cream soup base
    20 oz can pineapple tidbits
    Chow mein noodles
    Salt
    Garlic powder

    Directions
    Cook the rice. Chop the chicken into very small pieces then grill it. Season with modest amounts of salt and garlic powder. Warm the soup base and stir in the grilled chicken.

    If you aren’t familiar with Hawaiian Haystacks they are served as rice covered in soup mix topped with pineapple bits and chow mein noodles.