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, ...

Here's another version of this slow cooker vegetable curry , which I make periodically but didn't have any of the right ingredients for the other day. Saute:  1 onion or 2 shallots, chopped fresh garlic and ginger, minced Add: 2 cans chickpeas, drained and rinsed maybe 1 lb of potatoes -- sweet or regular, unpeeled -- chopped 2 fresh tomatoes, chopped probably whatever other random veggies you have, great 2 T curry powder 2 t cumin 1 t turmeric 2 cans full-fat coconut milk Stir and cook for 2-3 hours on high or 4-6 hours on low, until potatoes are fully cooked through.  Add: a bunch of frozen peas a handful of kale or spinach Stir and cook a little longer til heated through. Serve with rice or noodles, and chili crisp or gochujang on the side for those of us with kids who don't like spicy food (yet).