Food goodness

I like a lot of the recipes on the site that rhymes with Shmaf-Shmaked Shmarvest, but the ads are so invasive that it's almost impossible to read on my phone while cooking. So here's what I did tonight: 1 pound short-cut pasta (I used the Barilla protein elbows) 1 medium cauliflower, roughly chopped lots of chopped kale, stems removed (this was my addition; recipe says you can also use spinach or any other leafy green)  3/4 cup milk 3 oz cream cheese 1 T dijon mustard 1 t garlic powder 2 c shredded cheese (recipe calls for sharp cheddar; I had some weird bagged mac & cheese blend that J bought on sale) 1 c shredded cheddar (recipe calls for fontina or provolone) 2 T butter (recipe calls for salted; i used unsalted; this was plenty salty as it was imo) pinch cayenne some panko or breadcrumbs  fresh chopped parsley and/or chives Preheat oven to 350 (the baking at the end is optional)  In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt, ...

One of L's most requested dinners, and a good way to use up extra squash. You can use yellow squash as well as zucchini, obvs.  I make some modifications to the original recipe because I found it underseasoned originally, and because something about using ketchup in a recipe is gross (to me; not yucking your yum if you love it). I usually put chili crisp on my own serving of this, too, but the rest of my family does not.  Ooo there's also a crockpot version ; I am going to try this.  Ingredients:  1 lb. Impossible beef (works really well here) or ground turkey or beef 1 chopped onion or 2 shallots 2 t paprika  2 t garlic powder dash of oregano or pizza seasoning  1 pound short cut pasta 2 medium zucchini, grated but not drained 2 c broth or Better than Bullion with water 1 1/2 cups milk (use what you drink) 1 c shredded cheddar cheese 1 tablespoon tomato paste (original recipe called for ketchup)  In a large pot, heat some olive oil and brow...

This is my Rhinebeck friend E’s recipe. It makes two big baking dishes or trays — one for you, one for the freezer or someone else who needs it. Boil 2 boxes of pasta until it's not quite done, then drain. Mix 4 eggs, about 15 oz  sour cream, about 2.5 lbs of shredded cheese (yes that’s pounds and not cups). In my experience, sharp cheddar should make up at least half of that.  Sprinkle on some more cheese (I usually put some shredded Parm in this part) until covered. Add the hot pasta. Bake at 350 until it’s golden, at least half an hour. 

This can be done with the no-boil noodles or noodles you ARE supposed to boil, but you're a rebel like that. And you can double this recipe if you want to freeze one. Preheat oven to 375. Get a jar or about 24 oz. of premade sauce -- you can't skimp on the sauce, because it cooks the noodles. Get some fillings -- sauteed spinach and onions and mushrooms, cooked sausage, etc. Combine one egg, a 16 oz container of part-skim ricotta, about a cup of shredded or diced mozzarella, 1/4 c Parmesan, a big dash of oregano or Italian seasoning.  Start layering with sauce in the bottom of the dish first: Sauce Uncooked noodles in a single layer Egg mixture Other fillings Make sure to end with sauce Cover with foil and bake for an hour.  Take the foil off, sprinkle on more mozzarella and/or Parmesan, and bake 10 more minutes uncovered.

Modified from this recipe , because you can’t put coconut milk in a crockpot and heat it for a long time. Come on, Canada. (Maybe the blending would re-emulsify, but who is going to risk wasting delicious coconut milk?) In your IP, sauté a chopped onion with some ginger and garlic. Add: 3 tsp garam masala 1 tsp cumin 1 tsp coriander 1/2 tsp sea salt 1/2 lime, squeezed 3 tsp maple syrup Chop and add: 2 bunches fresh spinach 1/2 cup fresh cilantro, plus more for serving Using the slow cooker function, cook for 2 hours on regular heat or 4 hours on low heat. More is probably fine.  Once it’s done, let cool for a while and blend with an immersion blender. Add a little coconut milk — maybe 1/3 of a can — and blend until it’s the consistency you like.  In a skillet, heat  2 tsp coconut oil . Cut  1 brick of paneer (fresh Indian cheese) into cubes. Fry until sides golden brown, turning occasionally. While this is cooking, toast a handful of unsweetened...

A variation of Smitten Kitchen's mushroom marsala pasta bake (varied largely because I had some open red wine and not marsala)... Prep time: 30 minutes, tops Cook time: 30 minutes, tops Servings: 4 really generous or 6 slightly more moderate ones [[I doubled and it fit into two medium-sized glass dishes. I froze one.]] 1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape 1 tablespoon (15 ml) olive oil 3/4 pounds (340 grams) fresh mushroom, sliced [[when I doubled this, I used two boxes of the sliced mushrooms from TJ's -- one white button and one portobello]] 1 small-to-medium yellow onion, halved and sliced thin Salt and freshly ground black pepper to taste 1/4 cup (60 ml) dry marsala wine [[I used pinot noir]] 3 tablespoons (45 grams) unsalted butter 3 tablespoons (25 grams) all-purpose flour 1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom) 1/2 cup (50 grams) finely grated parmesan cheese 4 ounce...

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...

This has officially replaced the old way I used to make this meal , because this way is easier and better. That is all. Up to two lbs. peeled, seeded butternut squash, cut into 1/2-inch cubes 2 large onions, cut into 3/4-inch pieces 1 teaspoon freshly grated nutmeg Salt Freshly ground black pepper Some tablespoons olive oil 8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli 1 1/2 cups low-fat ricotta cheese 4 to 6 tablespoons grated Parmesan cheese Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil and spray with olive oil or cooking spray. Oil the baking sheet and spread out the squash and onions in a single layer. Grate nutmeg over everything, sprinkle with salt and pepper, and spray or drizzle with olive oil. Roast for 25 to 30 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees. While the vegetable...

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce. Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food. Loosely based on these vegetarian enchiladas . 2 T olive oil 1 onion, diced 2 cloves of garlic, chopped 2 jalepenos, de-seeded and chopped dash of red pepper flakes 1 T cumin a big handful of cilantro, washed and chopped 1-10oz package frozen chopped spinach, thawed and excess water squeezed out 1 container (about 6 or 8?) large mushrooms, sliced 1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first)  1/2 cup plain Greek yogurt 1 can black beans, drained and rinsed 8 corn tortillas 1 jar s...

This is sort of like savory bread pudding, and I'm confused about why the original recipe made the directions sound very very complicated, when it's really like "cook stuff and layer it in a pot and bake it for a long time." 8 medium thinly sliced yellow onions Up to 1/2 cup mild-tasting olive oil 6 cloves garlic, thinly sliced Salt 2 pounds Swiss chard (thick ribs removed), cut into 1-inch-wide ribbons 10 ounces day-old chewy peasant-style bread cut into rough 1-inch cubes Up to 4 cups chicken stock 6 ounces cheddar, coarsely grated [the recipe calls for Gruyère] 1. In a large saucepan or skillet, heat some oil and lightly brown the onions, stirring occasionally, for about 5 minutes. Reduce the heat to low and stir in the garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber color and tender but not mushy, another 20 minutes or so. If at any point the onions look as if they may dry out, cover them to trap ...

For me, the search is over. I have been using this recipe consistently for the past year. It's adapted from Mark Bittman's great food processor APF dough recipe in How to Ck Ev'rything. He also just did a little demo video and a chat on for the NYT, both of which are hilarious. I love how his instructions in the video are so throw-away. "Just put some olive oil in there. Just, you know, like, some. Glug, glug, glug. And then, whatever. It's pizza. Eat it." 2 t instant or rapid rise yeast 1 1/2 C APF 1 1/2 C whole wheat, spelt or rye flour 2 t kosher or sea salt, plus more for sprinkling 1 to 1 1/4 C water 2 T olive oil, plus a 1 t to brush crust if desired 1) Combine the yeast, flour, and 2 t salt in the container of a food processor. Turn the machine on and add 1 C water and 2 T of oil through the feed tube. 2) Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticy to the touch. ...

Pair Annie's recipe with a salad and it's dinner. Yield: about 6-8 servings Ingredients: 2 tsp. olive oil 1 lb. brown mushrooms, cleaned and coarsely chopped 1 large onion, finely chopped 3 cloves garlic, minced 3 cups cooked brown rice, at room temperature 2 large eggs 1 cup cottage cheese (reduced fat is fine) ½ cup sour cream (reduced fat is fine) ½ tsp. coarse salt 1/3 cup grated Parmesan cheese, divided Minced fresh herbs, for garnish (optional), such as chives, parsley, etc. Directions: Preheat the oven to 350˚ F. Lightly grease a 2 quart baking dish. In a large skillet over medium heat sauté the mushrooms in the olive oil, stirring occasionally, until the mushrooms have released most of their liquid, about 5-7 minutes. Add the onions to the pan and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Stir in the garlic and cook just until fragrant, about 1 minute. Remove from the heat. Add the rice to the skillet and...

Kind of the ultimate comfort food. As usual with the Pioneer Woman , this doesn't exactly qualify as health food, but I used all low-fat dairy products and soy crumble, and it still tasted great. We ate it with roasted brussels sprouts , which were an excellent complement. Ingredients: 1-1/4 pound ground chuck [I specifically chose this recipe because I had a package of soy crumble and couldn't tell if it was going to be disgusting, so I wanted to disguise it in a dish with a lot of strong flavors...] 1 can 15-ounces tomato sauce [I used half a jar of leftover tomato sauce] 1/2 teaspoon salt freshly ground black pepper 8 ounces of e gg noodles 1/2 cup sour cream 1 1/4 cup small curd cottage cheese 1/2 cup sliced green onions 1 cup grated sharp cheddar cheese Instructions: Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then sim...

We haven't been doing a lot of testing new recipes lately, but I did make this one a few weeks ago -- and it was so, so good. Full of carbs and cheese. Doesn't get any better than that. Adapted from Lisa's Kitchen 9 large potatoes, chopped 1 1/2 teaspoons of sea salt 3/4 cup of butter 2 (or 3) cups of extra old cheddar cheese, shredded 28 grams of dried mushrooms (I doubled this, actually, because Ernie loves mushrooms) 1 cup of milk a scoop of sour cream 2 large eggs, beaten some granulated garlic 1/2-1 cup of Parmesan cheese, shredded 1 tablespoon of fresh chives, finely chopped Grease a large casserole dish with butter. In a large pot, boil the potatoes, along with 1 teaspoon of salt until they are fork tender. Drain well, transfer to a large bowl and mash. While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and set aside. Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the cheddar cheese, 1/2 ...

I'm generally not a fan of tuna (or of casseroles, really), but this is really good. I've already made it twice in the last month or so. Hearty and comfort-food-tastic. I also love the website it comes from, Gina's Skinny Recipes . She does great modifications, and includes WW points for every recipe. Ingredients: 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free) 1 tbsp butter 1 medium onion, minced fine 3 tbsp flour (gluten free use rice flour) 1 3/4 cups fat free chicken broth 1 cup 1% milk 1 oz sherry (optional) [I threw in some white wine] 10 oz sliced baby bella mushrooms 1 cup frozen petite peas (thawed) 2 (5 oz) cans tuna in water, drained 4 oz 50% reduced fat sharp cheddar [I used 2% Cracker Barrel] butter flavored cooking spray 2 tbsp parmesan cheese [yeah, you need more than that] 2 tbsp whole wheat seasoned breadcrumbs [I used panko] Directions: Cook noodles in salted water until al dente, or slightly undercooked by 2...

this is Mark Bittman's recipe from How to Cook Everything . I wish I liked my mom's recipe as much... 2 1/2 C milk 2 bay leaves 1 lb cut pasta ( I like cavatappi/celantini ) 4 T (1/2 stick) butter 3 T flour 1 1/2 C grated cheese, such as sharp Cheddar or Emmenthal 1/2 C freshly grated Parmesan cheese S&P to taste 1/2 C or more bread crumbs Preheat oven to 400. Bring a large pot of water to a boil. Cook the milk with the bay leaves in a small saucepan over med-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let it stand. Salt the boiling water and cook the pasta to the point where it needs another minute or two to make it tender. Drain it, rinse it quickly to stop cooking, and place it in a large bowl [ Make sure you have your warmed milk ready before you start this step b/c the butter-flour-milk step is time sensitive ) In a small saucepan over medium heat, melt 3 T of the butter; when it is foamy, add the flour and cook, st...

Based loosely on a few different recipes I found, primarily this one . 2 lbs. potatoes, peeled if you want 2 large carrots 2/3 c flour 5 cups milk; I used 1% 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese (I used the generic Wegman's 2% milk stuff) a few T chives or parsley salt and pepper good stuff for toppings: more shredded cheese, sour cream, chopped green onions, bacon, etc. Cook the carrots and potatoes however you like, until they're very soft. (I diced them and put them in the microwave with cold water covering them, then cooked on high for about 30 minutes. But you could also boil on the stove or bake in a 400 degree oven or whatever.) Also, you could peel the potatoes if you'd like, but I think the skins add some good flavor. Drain the veggies and mash them with a fork, leaving some texture. Place flour in a large pot or Dutch oven; gradually whisk in the milk. Cook over medium heat until thick and bubbly and somewhat reduced, about 10 minutes. ...

Adapted from Martha Stewart's Everyday Foods . I happened to catch an episode of Everyday Foods on PBS about a week ago and this was one of the dishes featured. Michael and I really liked it and very happily ate the leftovers for lunch for the next 2 days. Serves 6. 2 tablespoons vegetable oil 1/2 pound cremini mushrooms, sliced Coarse salt and ground pepper 2 shallots or half of a small onion 2 garlic cloves, minced 1 cup cup shredded gouda cheese (4 ounces) (Martha used Fontina but I used what I had on hand) 1 slice day-old bread, cubed -or- 2 handfuls of panko 1 handful of rolled oats 1 large egg 1 tablespoon finely chopped fresh sage leaves (I used dried sage) 1 1/2 pounds ground turkey (93 percent lean) Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes. Transfer to a large mixing bowl and set aside. Return skillet to medium and add 1 tablespoon oil. Add shal...

We had so much kale and other miscellaneous dark leafy greens from our CSA, and this used them up delightfully. The taste certainly comes through, but it's tempered by the creamy goat cheese and the sharp lemon. Originally from 101 Cookbooks . (Kelly, I was wrong -- not Simply Recipes after all!) Her notes: I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well. My notes: I used some fancypants spinach egg noodles that I got for Chanukah. And I definitely will be using other random leafy greens the CSA chooses to throw at us. 4 cloves of garlic, peeled 4 small shallots, peeled [I used a regular white onion) 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well [mine was two ziplocs full of curly and straight and who knows what kinds of kale] 1/3 cup / 80 ml extra virgin olive oil [I just used a glug or so] 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot...

From: Taste of Home I made this as one of the dishes for our Christmas party last night and it went over well. In the past I used to use a cranberry-apple chutney topping from TJ's, but they discontinued it this year, so I found this recipe to try instead. Everyone liked it, even though most people couldn't figure out what was in it. :) 1/2 cup chopped dried apricots 2 tablespoons brown sugar 2 tablespoons water 1 teaspoon balsamic vinegar Dash salt 1/2 to 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1 round Brie cheese (8 ounces) In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from the heat; stir in rosemary. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 6-8 servi...