Easy 3 Step Eggplant Red Pepper Tomato Pasta Sauce

I have a great, half day simmer, until the house smells awesome, recipe for vegetable pasta sauce. I have used it for years. I usually make two huge stockpots full. Then freeze the sauce in 1 cup, 3 cup, and 1/2 cup increments for pizza, spaghetti, chili, chicken parm, and anything that needs a tomato-like sauce. ahem. Please excuse the Italian biased list - this sauce is good in many different types of food. I heart Italian food.  

Anyways... This sauce is full of veggies that are diced, lightly sauteed, pureed, and simmered until all the flavors marry together. I must admit it is kind of a process. It isn't exactly baby-not-sleeping-through-the-night, exhausted-new-mom, husband-busy-with-college-and-work type of thing though. Even if its freezer friendly and I can make large batches that last for a few months.... I eventually will run out. And I did. Enter an easy three step eggplant, red pepper tomato/pasta sauce. 

Gasp. I hate running out of staples. This left me scrambling until... I remembered this great this sauce using eggplant, so I whipped up something similar. Only took 20 minutes! I could hold the baby a little, let him play on the floor, and before I could say wet diaper it was done! It tasted great and also worked extremely well in my updated chipotle pizza casserole. 

I heart eggplant. It is so easy to work with, and combine into things without much notice. It's also a great source of b vitamins and fiber. 

The Sauce

makes approx 4 cups

1 tsp olive oil 
1 can (14-15oz) tomato sauce
1 can (14-15oz) fire roasted diced tomatoes
1/4 cup of pinot noir (one of my fav red wines)
1 eggplant, skinned and chopped
1 red pepper, seeded and chopped
1 1/2 tsp dried basil
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt
1 1/2 tsp smoked paprika
1/4 tsp pepper 

Variations: 
1. To make this into pasta sauce or pizza sauce add 2 Tbs of Italian seasoning.

2. If you are using this in the place of canned tomato sauce like in chili I would add in 1 tsp more smoked paprika. 

3. Keep it as is, and use it in the place of anything that calls for canned tomato sauce in a recipe to get more nuritients.

Easy 3 Step Directions

1. Combine the olive oil, eggplant, and red pepper in pot or pan with thick sides. Saute for a few minutes. 

2. Add in everything else, stir well, and simmer on medium low for 15-20 minutes. Stir occasionally. 

3. Blend the tomato mixture in a food processor or blender until it is smooth. Taste and adjust seasonings if needed.

*A useful tip: when blending hot things like sauces or purees use a hand towel over your blender to prevent the steam popping the lid off, splattering your kitchen with food, or burning yourself. 

*If freezing cool completely before storing in freezer bags flat or in freezer containers. 

Baked Spaghetti (adapted from the Pioneer Woman)

Hi there. I didn't forget about my blog just took a longer break than intended. I missed you guys. Had some serious stuff on my plate, but I am back now with some great new recipes to share with you. I have been cooking a bunch this last month but also have been eating out more than usual. Its hard to blog when you aren't home to cook or you're too sick to cook.... anyone else's family got hit this spring with some hefty spring colds?  

Pasta. Pasta. Pasta and cheese. We shall not forget about the cheese. Its one of the 10 commandments isn't it? Okay maybe not but it could've been #11 and we just don't know. I added an extra cup to the original recipe figured it was okay since I was cutting back some sugar. Moderation right? (wink). 

My family loves pasta. Spaghetti, mac and cheese, lasagna, chicken and noodle type dishes, tuna casserole with the big wavy egg noodles, and almost everything else. There's just something about noodles that translates into happy, warmth, comfort, and love. Its going to be over 90 degrees at my house today in southern Az - which doesn't usually scream heavy comfort food -  but this is a pioneer woman's recipe so there's no way I was going to wait until fall to try this cheesy, meaty dish! The flavors are typical Italian dried oregano, tomatoes, onions, peppers, and parsley. But it is magic on your fork and in your mouth. My 4 yr old ate seconds cleaning off his plate with his fingers to get every drop! 

This doesn't happen very often. #veryhappymom

My thoughts about cooking this meal. It takes longer than my usual spaghetti recipe by triple the amount of time - but its worth it. Part of the reason for the long cooking time is the recipe has you make the sauce from scratch, slowly developing amazing flavor. Something I wasn't expecting, when I baked the spaghetti, the presentation and feel of the dish changed. It became something I would be more comfortable sharing with company instead of the usual and familiar pile of pasta. This is similar to when I bake mac and cheese with bread crumbs versus just making it creamy on the stove - the usual dish is elevated. I haven't tried it but you could even make it ahead and bake it off the night you want to eat... since this is a cross between spaghetti and a layered casserole. 

baked spaghetti

total cooking/baking time: approx 1 hr 20 minutes 

(50 minutes is inactive either on stove or oven) 
serves 4-6 people

I changed 5 things from the original which can be found here.

ingredients:

1 tsp olive oil
sprinkle of salt and pepper approx 1/2 tsp each
1 Tbs salt (for pasta water) 
1 lb lean ground beef
1 medium onion, small diced1 red bell pepper, small diced (same size as the onion)
3 cloves of garlic, smashed, unpeeled and finely chopped
1 - 28oz can of crushed tomatoes
1 - 14.5 can of fire roasted diced tomatoes
1 tsp sugar
1/2 tsp dried oregano
half of box of whole grain spaghetti noodles * I used whole grain angel hair pasta
2 cups of cheddar cheese, grated/shredded
1 cup of mozzarella cheese, grated/shredded 
1/4 cup fresh chopped or 1 Tbs dried parsley (garnish)

directions:

1. Start the meat sauce. Brown the ground meat in the olive oil over medium heat in a fairly large pan with high sides. Should take 4-5 minutes to get that great brown caramelization. 

2. While the meat is browning, wash and chop the onion, garlic, and red pepper. Once the meat is browned add it to the veggies, salt, and pepper to pan. Cook for 9-10 minutes. The veggies should be softened. 

3. To the same pan, then add all of the tomatoes, oregano, and sugar. Bring to a boil, then reduce heat, and simmer for 30 minutes. Stir occasionally. But I didn't stand by my stove. This is hands off time.... you don't need to babysit the thickening sauce. 

4. 5-6 minutes of prep while the sauce is simmering away: 

• Start a pot of boiling water on your stove with salt. 
• Shred or grate your cheese. 
• Pull out a casserole dish for later. I used my glass 1 qt rectangle dish. 
• Chop up your parsley. 
• Cook your pasta, 2 minutes shy of the cooking time suggested on the box. For me the al dente time suggested for whole grain angel hair pasta was 4 minutes so I cooked it for 2 minutes. Last, preheat the oven to 350.

5. When the pasta is cooked, drain it, and set it aside. Sometimes I add a tiny bit of oil, after draining, to make sure it doesn't clump. I didn't do that this time and turned out fine but it did stick together a bit more than I would've liked. 

6. Make the layers: When the sauce is done put 1/3 of it in the bottom of the casserole dish, then add 1/2 of the noodles, then top that with half of the cheddar cheese. Repeat the layers with 1/3 more of sauce, the remaining noodles, and 1/2 of the mozzarella cheese. Top with the remaining sauce and bake for 20 minutes.

7. At the 20 minute mark, carefully pull it out and top the baked spaghetti with all the remaining cheeses. Continue baking for 10 minutes. 

8. Pull it out of the oven. Top the meaty, cheesy, saucy dish with the parsley. Let the food rest for 10 minutes in the pan so you can make slices, neat squares or rectangles with a metal spatula. 

9. Eat and enjoy. I bet you'll want seconds just like my family did! 

Thats all for now. 

Enjoy your spring! 

from my kitchen to yours

Smoky Bacon Baked Mac & Cheese

Happy Wednesday to you. This recipe is a gem that you'll definitely want to try!  I made it for the first time a week before Thanksgiving and then again just a few weeks ago. It works great as a potluck bring along, side dish or a main dish. This is comfort food at its best. 

Smoky cheese + smoky bacon + crunchy topping 

+ creamy whole wheat pasta = delicious!

Most people are looking for something healthy and light during the beginning of the year, but most people I know have kiddos. Kids love mac & cheese.  I love mac & cheese. On the family front, pasta is a great place to introduce a new veggie and or a new type of cheese to your kids or your hubby. Think of it as a delicious food exploration lesson versus the diet killer that it could be. But yes if you are on a diet serve this as a side dish with some grilled chicken, fish, or a burger sans the bun and a grilled/roasted vegetable. This recipe has some serious flavor and some serious calories hence me only making it once a month or so. 

Serves 3-5 as a main dish 

Prep + cooking time: 25- 35 minutes

Recipe lighted up and adapted from

Shugary Sweets 

(a fun blog with beautiful pictures)
Posted in collaboration with other bloggers at Whats Cooking Wednesday

Ingredients:
half of a box of veggie or whole wheat short dry pasta (approx 5-7 oz)
2 Tbs butter + 1 1/2 Tbs melted in a separate dish via microwave
1 1/8 cup of 1 or 2 percent low fat milk
1/4 cup of whole wheat white flour
3/4 cup of half and half
1 tsp kosher salt
1/2 tsp ground pepper
1/4 tsp dry mustard
1/2 lb of smoked gouda or smoked cheddar cheese, shredded or grated
1/4- 1/2 lb of sharp cheddar cheese, shredded or grated
*optional I have added 3 cups of blanched broccoli into it before right before baking and worked out great
1/2 cup - 3/4 cup of panko bread crumbs (depending on the size of your baking dish - you want the top completely covered - you'll use more if you have a rectangle sized dish). 
4-6 slices of bacon cooked and crumbled (I usually just make bacon earlier in the week and save some of it for this later)

Directions:

1. Cook half of a box 1 minute short of the al dente cooking time of veggie shell pasta or your favorite whole wheat small cut dry pasta. Then drain it. Should end up being 6-7 minutes but do check your own box directions.

2. While pasta is cooking preheat the oven to 375 degrees and prepare a baking dish with nonstick spray or some butter to prevent sticking.  

3. While pasta is still cooking make the cheese sauce. Melt the butter over medium heat in medium sized- large pot. Then add the flour. Let it cook for a minute. Keeping the heat on medium add in the milk and half & half. Whisk it until the sauce begins to thicken. It should be boiling but not hard. Should take about 3-5 minutes for the sauce to get the consistency you want. Remove the entire pot from the heat and add in rest of the cheese sauce ingredients after it it is thickened. Trust me. Doesn't work well the other way. Add in the pepper, dry mustard, and grated or shredded cheese last. Once the cheese is melted you are done with the sauce almost. Taste it carefully - don't burn yourself. Add salt here if needed.

4. Add the sauce to cooked pasta or vise versa depending on which pot is biggest. Stir to coat the pasta with the cheese sauce and carefully pour the hot mixture into the baking dish. 

5. Top the baking dish with crumbled cooked bacon, panko bread crumbs, and last but not least a bit of melted butter to give that great golden yellow color. 

 6. Bake at 375 for 25-30 minutes uncovered. 

Enjoy!
Stephanie

Spicy Pumpkin Mac & Cheese

I am back from my little break. Feeling much better. Thanks. I wanted to share this before I jumped back into my challenge of 30 Rachael Ray recipes. This recipe is from one of my favorite bloggers, Lindsay. She posted this yummy pasta mac and cheese recipe and her pictures immediately made me hungry. But as I was making it I was like you know this would taste better if it had a zing or punch to it. I blame it on football season - all those chip and salsa first downs... lol. So i upped the ante a little bit by giving it some heat and adding all my favorite things more cheese, more fat, and more veggies. What recipe doesn't need a touch more bacon? Love that stuff. Its also safe to say I have a good working relationship with cheese.  So here goes it. Happy Pumpkin eating!

 The recipe 

Serves 4 comfortably

prep + cook time = 20-25 minutes 
(including time for bacon to cook & water to start boiling)

2 cups of veggie pasta rotini 

3 large carrots, peeled if you want, or just washed well and finely diced ( 1 1/2 cups)

1/2 cup of pumpkin puree
1 clove of garlic, minced

1/4 cup or 6 green onions, sliced

1/4 cup (6 pieces) of cooked crisp crumbled bacon 

2 oz cream cheese (not fat free)
1/2 tsp salt + 1 tsp for the pasta

1/4 tsp pepper

1/4 cup of evaporated milk, fat free
1/4 - 1/2 cup of pepperjack cheese *

Step 1: Cook pasta as per directions on the box with 1 tsp salt. Half way through cooking time add in the chopped carrots (no more than 5 minutes so they stay tender crisp)

Step 2: Drain pasta the return it to the same pot on the stove over low. Add in all the rest of the ingredients except green onions. 

Step 3: Stir the pot until all the cheese is melted and it looks like mac and cheese. Taste add additional salt or/and pepper if needed. 


*Note: I have an approximate amount of pepperjack cheese listed because this brand was spicier than most and I didn't put it in my son's mac & cheese. So I scooped his bowl up and then left the pot on low while i let the rest of the cheese melt into the remaining pasta for everyone else. I am telling you this because I do look for family friendly - kid friendly recipes and want to be real on how things really work in my kitchen. 


Step 4: Sprinkle each bowl you serve up with green onions for texture, color and freshness :)

the kid's bowl - hes not super fond the purple color but it looks good in this picture with the orange veg.

Enjoy!  We really liked this meal and I enjoyed how easy it was to incorporate veggies into homemade mac & cheese (a staple at my house) Next time I might cut half of the carrots out and put in some frozen peas. I really like the whole green orange october color themed bowl I stumbled onto :) 

Kale & Sausage Pasta

Pasta used to be my favorite food. I would make it 4 or 6 times a week. I still love it, but my approach to food has changed. I can't eat like that anymore - Anyone else know I am talking about here? So now I make it like twice a month. So you can imagine when I make it, its going to be awesome. I am not going to waste my pasta cravings on a box of mac & cheese from the store that tastes like cardboard. There are only a handful of recipes I will make. This recipe, number 14, in my personal goal of making 30 new Rachael Ray recipes in 30 days, is amazing and will join the list with my other favorites!! This was adapted from an October 2012 issue of Everyday, and I may be biased by I think I did a better job with it. 

The tender crisp veggies, melted cheese, caramelized bits of sausage, and the cream sauce just hugging the pasta is simple and memorable. Not bad for a 15-16 minute recipe from start to finish - that includes waiting for water to boil. I lightened it up from the original ditching the heavy cream, and added more veggies so go ahead and make it, feel good about your food and your body. We all need good food to fuel us, to get stuff done, to maintain life and mental stability, and to have good attitudes. Be balanced and try some yummy pasta and veggies on a crisp fall day :)

Kale & Zucchini Sausage Pasta

serving size is 3
prep + cooking time: approx. 15 minutes

Ingredients:

1/2 lb fettuccine noodles

1 shallot, finely chopped

1 clove of garlic, finely chopped

4 oz (half of a small block) of mozzarella cheese

2 zucchini's quartered and finely diced into diamond shapes

1/2 bunch of kale approx. 4-5 leaves, stems removed 

1/2 cup of half and half

1/2 lb of mild ground sausage

1 tsp flour

salt & pepper to taste

fresh basil (optional)

Directions: 

Step 1: Bring a large pot of water to boil and add 1-2 Tbs salt

Step 2: In a large skillet start browning the sausage over medium heat. I didn't need to add oil since I was using my cast iron pan but if you need to help it olive oil would be a good touch. When it looks about half way done, add in the zucchini, garlic, and shallot. 

Step 3: Once water is boiling cook the pasta as per directions on your box. Once pasta is done, drain it, and return it back to the pot. Keep 1/2 cup of the starchy cooking water.

Step 4:  Sprinkle the flour over the sautéed veggies, and let it cook for about 1 minute or so stirring. Then add in the starchy cooking water and the half and half. Bring to a simmer and let the liquids reduce by half (takes less than a minute). 

Step 5: Add the kale to the skillet with the sautéed veggies. Remove the pan from the heat. Mine looked like the kale wasn't going to fit in the pan but it only took about 30 seconds to wilt. The dish is now ready to combine. 

Step 6: Toss/Pour the sauced veggies into the pot with the pasta and marry the flavors together.

Step 7: Grate or Shred the cheese over each bowl and top with fresh basil (optional)

What a fun way to eat kale & zucchini :) 

From my kitchen to yours

Walnut Pesto Tuna Pasta Salad: Perfect Labor Day Salad

Labor is coming... just a couple more days. This particular holiday doesn't hold the same splash of impact as when I was a kid. It makes me miss being hauled to family functions, sometimes camping or swimming outside, or going to my grandma's house, playing games with cousins, aunts, and uncles, and OF COURSE eating way too much really good food. It was heightened particularly because it was the last big fun thing before the the start of school the following week.

As an adult, married, with a kid, the holiday's meaning has adapted to mean a quiet relaxed gathering with friends or without friends, watching sports, eating grilled comfort foods, going for a nice walk, and just enjoying the day off. I must say the going for the walk part was a lot easier in California Haha. Here in Southern Arizona its pretty warm for long walks, although the weather is slowly cooling. Finally. Happily cooling down.

Speaking of good food.....

I have to tell you about this walnut parmesan pesto tuna pasta salad! Its absolutely yummy and perfect for labor picnics, family gatherings, and bbq's. It has no mayo and can be made in about 9-17 minutes depending on your altitude (how long it takes to boil water at your house). The hardest part is waiting for the water to boil. You boil pasta, drain pasta, soak pasta in cold water to stop the cooking, chop veggies, open a can of tuna, drop stuff into a bowl, and combine. Ta Dahh you are done. You can even do the pesto the day before and save yourself like 3 minutes. My four year old even commented wow dinner was fast tonight mom. Yup fast enough I felt like I could heat up some bread in the oven to make the salad into a full meal :)

Note: As most foods if you can keep it in the cooler, in the shade until its time to eat you can add an hr or two to the food's shelf life. Although, its not really a good idea to gamble with your families stomachs, unless you have that devious streak running through your head about someone always pinching your cheeks and calling you little so and so, just remember nothing can hang out in the heat for hours and hours and still taste good. Error on staying safe. Anything served outside and let sit outside should be tossed at the end of the day. With this pasta salad with yummy cheesy, nutty pesto dressing I am not sure you will have that problem.

Pesto Tuna Pasta Salad (Mayo Free) 

Adapted from Everyday & Racheal Ray Magazine

Makes 3-4 meal size portions or 6-8 side portions 

Step 1: Make pesto

In a food processor blend together 1/2 cup of chopped or whole walnuts or pieces (whatever is cheaper), 1oz of good parmesan cheese grated already or in slices, 1 handful of basil (1/8 cup- 1/4cup), 1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped), 1/2 tsp lemon juice, and a large drizzle of olive oil 1/4 cup - 1/2 cup. Blend it together for maybe a minute until its smooth to your liking. Taste it, add salt and pepper to your liking. Most of the time I only need 1/4 tsp salt & 1/4-1/8 tsp pepper because of the nuts and cheese. Set aside or refrigerate it for when you need it. Can be made in advance.

Step 2:  Pasta

Boil your pasta as per directions on the box. I boiled 4 oz which is someplace inbetween 1/4 and 1/2 of a regular sized box. I always go 1 minute under the directions on the box for al dente just incase it takes me a minute to get to the stove. You never know with a 4 yr old around ;)  As soon as the timer goes pour the pasta into a strainer and run COLD water over it to stop cooking. Another method is to have a strainer resting in a large bowl of cold water and ice. Whatever method you do - just do it so your pasta doesn't get mushy. You want it to absorb all those yummy pesto flavors and it won't if it keeps cooking and gets overcooked. I used whole grain rotini because I like the spiral shape and the whole grain for the kiddo. It also helps with the whole eating fiber thing that we are all supposed to be doing.

Step 3: Vegetables & Tuna

In a large bowl combine 1 stalk of celery, 12 grape tomatoes washed & halved, 1 can of tuna regular sized (6 oz) drained, 2 green onions sliced thin (if you have kitchen scissors this is really quick and easy), 1 red pepper finely chopped, and some salt and pepper to taste.

Note: the recipe didn't call for capers but capers always taste awesome with tuna.  I used all red grape tomatoes but for a stunning presentation spend an extra dollar fifty and buy two colors. It will make your salad pop with life.

Step 4: Toss & Eat or Refrigerate for later

Toss the tuna and veggies with the cooled pasta. Coat everything with that delish pesto you previous made.

List of ingredients for shopping: 

1/2 cup of chopped or whole walnuts or pieces
1oz of good parmesan cheese grated already or in slices
1 handful of basil (1/8 cup - 1/4cup)
1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped)
1/2 tsp lemon juice
olive oil 1/4 cup - 1/2 cup
1/4 tsp salt & 1/4-1/8 tsp pepper  (or to taste)
1 stalk of celery
half of package or 12 grape tomatoes, washed and halved
6oz regular can of tuna, drained
1 red pepper
2 green onions or scallions, whites and green parts finely chopped
4-5 oz of whole grain pasta (depending how heavy you want the pasta to be) I went lighter with 4oz
capers (optional)

Stay safe & have a good Labor Day! If you are swimming with kiddos please be extra careful. Be in the water with them, leave your phone, and apply sunscreen all day long.... yeah the mom in me had to say that.  

From my kitchen to yours! 

Chicken Chipotle Toasted Corn Fettuccine

Hey there. Wow time is passing fast. Fall is almost here Yay!! Fall is absolutely my favorite season. Summer in southern Arizona is similar to winter everywhere else. Most of the time we are indoors not really able to do much outside including bbq-ing which is rather sad.  So most of my bbq or grilled recipes are done on the stove or get some real action in September when it cools down.

Before fall gets there though.... I knew I had to try this recipe with some of summer's best sweet corn. It was awesome! The leftovers are still calling me from the fridge.  Confession: I am not a huge fan of fettuccine alfredo. I love pasta but that store bought fake tasting white sauce - ugh sends me to go order anything with a nice tomato red sauce. This recipe has me rethinking that. In case anyone asks, I am blaming it on the Greek yogurt. I heart Greek yogurt. I have to say that this sauce is awesome. It doesn't taste fake, which may have to do with the Greek yogurt, or not coming from a jar, but is a quick easy sauce any cook can create.

The sweet crunchy smoky roasted corn, chipotle smoky heat, grilled chicken covered in hardy long noodles and creamy white sauce was nothing short of wonderful. Do try before the summer corn season ends....  Four reasons to make this: its moderately healthy, takes 20-25 minutes to make,  something to help you warm up to on those upcoming cold fall school nights, AND it is a great way to use up leftover chicken from another meal.

Serves 4

Ingredients:
2 ears of fresh corn
1/2 box of uncooked fettuccine noodles
1/2 tsp heaping minced garlic
2 Tbs unsalted butter
1/4 tsp salt
scant 1 cup of milk
2 Tbs all purpose flour
1/4 cup of half and half
1/4 tsp black pepper
1/4 cup Greek yogurt, plain
1/8 tsp chipotle powder
1 chicken breast, pan fried with simple salt and pepper seasoning or 1 & 1/2 cups of leftover chicken chopped
3/4 cup of water (from where the corn was boiling)
fresh basil (1/2 cup sliced thin) for super yummy garnish

Directions:
1. Lets multi-task and do it all at the same time. Its easy. Grab 2 large pots, 1 one medium skillet, and 1 medium pot.

2. In pot #1: Fill it with water and bring it to a boil. Clean the corn & boil it for 3-5 minutes. Cover the pot and turn off the burner for an additional 5 minutes to finish the the parboil cook.  Remove it from the water and let it cool enough to cut the corn off.

3. After  you par-cook the corn use a measuring cup to set aside some water from the pot

4. In pot #2: Fill this one with water for the pasta. Don't forget to salt the water probably 1-2 tsp. Don't add the pasta until the water is boiling. Boil the pasta using the directions on the side of the pasta box to al dente.


5. Use the skillet to put the corn in, once the ears are cool to the touch, and you can cut them off the stalk. Put the skillet on medium high heat and toast the corn for 3-5 minutes without stirring. You don't need butter or anything just the corn by itself to create toasted, yummy smoky corn. It will start to turn brown or black on the edges. Once the corn has turned brown or black on the edges stir/flip/turn over the kernels and let it sit another 3-5 minutes on the other side without stirring. Remove from the heat in the pan to cool or pour into a bowl like I did below.




6. Right before the pasta is done using another measuring cup dip in and grab 1/2 cup - 1 full cup of starchy cooking water.

7. While pasta is cooking cook your chicken in the skillet if you don't have any leftovers you want to use. Most chicken breasts cook 5-6 minutes each side. If you butterfly or pound it thinner check it after 4 minutes. Once its cooked, and cooled. Chop the chicken into bite sized pieces.

8. In a medium sized pot make your sauce. Melt the butter over low heat. Add the garlic and cook for 2 minutes. Add in the flour and whisk to combine. Let the flour cook for 1 minute. Whisk in the milk, half & half, salt, pepper, chipotle powder, and the water from cooking the corn. The sauce will slowly thicken up like a bechamel sauce does. Keep whisking and turn the heat to medium. Should take 1-2 minutes. Once its thick enough to coat and not run off of a spoon. Stir in the Greek yogurt and remove from heat.

letting the flour cook out

9. Drain the pasta, return it to pot on the stove. Dump in the toasted corn, chopped cooked chicken breast, and toss with the sauce. To loosen up the the sauce, or create more creaminess slowly add the starchy cooking pasta water as needed. Sprinkle with fresh basil and enjoy! :)

Recipe adapted 

from A Pinch of Yum 

Hope you are enjoying the last part of summer with bbqs, swimming pools, walks on the beach, and picnics, and fresh sweet corn with 2 extra pieces to try this little recipe out. 

From my kitchen to yours. 

Dreamy Two Cheeses Broccoli Mac & Cheese

Hello. Welcome. This is my 101st blog post. Yay! One of the best ways I know how to celebrate is with chocolate or cheese. So I found a very yummy, cheesy recipe that is perfect for friends, family, or just eating all alone in your jammies with your fav show. Thanks for all those who visit, read, and play along at home (wink). All cooking is considering playing, I hope. 

Okay I know. Its memorial day weekend. Blogs everywhere are exploding with grilled recipes. I have put some out there myself. Its easy to get excited about grilled corn with any kind of grilled meat. I am 95% carnivore, 2% fat, 3% veg. Love me some grilled meat. Anyways, so, this recipe I am dying to share with you though has no meat it in whatsoever. I know. Stay with me. My husband was working late. So there was no one to question my cooking antics (insert evil laugh). But trust me with the incredible flavor, balance of sweet & nutty versus creamy and slightly crunchy - you won't miss it. I imagine crisp bacon, sausage, or some mild white fish would be awesome in this... another time.

Grab these 9 ingredients and lets cook..... Make it a side to your yummy grilled holiday foods. Memorial day is about celebrating some pretty awesome American citizens right? We are former navy. My hubby did 8 years and I super proud of him. So many wonderful people serving and have served our country so well. So eat well and celebrate in their honor. So do the grilled thing this weekend, and add some comfort foods along side like this super delish mac and cheese. 

Serves 3- 4 as a main dish

(Guessing if you served it as a side dish would serve 5 or 6)

1/2 box of whole grain rotini (corkscrew looking) pasta (approx 8 oz)
1 Tbs salt + 1 tsp salt (divided)
1/2 tsp pepper 
3 Tbs all purpose flour
1 1/2 cups of low fat milk (1 or 2%)
4 oz of Vermont sharp white cheddar cheese, shredded or cut into small chunks (half a package for me) 
4 oz of nutty Gruyere cheese, shredded or cut into large chunks (also was half of the package)
3 oz or approx 1 1/2 cups of fresh broccoli florets and stem chopped into bite sized pieces 
3 Tbs of unsalted butter, organic if you can - you want the good stuff for this


Directions

1. Fill a large pot of water for the pasta. Over high heat, heat the water. Add 1 Tbs salt. Once it starts boiling add in the pasta.

2. Grab a small pot and on low start melting your butter. Once the butter is melted. Add in the flour. Over low, still,  cook the flour with the butter for 2-3 minutes or so - should resemble a clumpy yellow mess. 

3. Cook your pasta as per directions on the box for al dente over medium/high heat. Set the timer for half way though. At the half way point (approx) you are going to add the broccoli in for 2 reasons - to save from having to wash another pot & to make sure you don't over cook your broccoli. Keep the broccoli tender crisp - no more than 5 minutes. No cream of broccoli soup. 

4. After the flour is cooked with the butter for a few minutes, add in the milk, salt, and pepper. 

5. Stand by the stove now with your whisk. Turn the heat from low to medium on the milk mixture. Whisk the milk into the flour and butter for 3-4 minutes until it thickens. You can tell if its ready if you can dunk a spoon into the sauce, turn the spoon over, use your finger to draw a line in the sauce, and the line stays.

6. Once the milk sauce (bechamel) is nice and thick turn the heat down to low and add in all the cheese. Stir until the cheese melts and the mixture is super creamy. 

7. Taste the sauce and adjust the salt and pepper as needed. (Plus whatever sounds good garlic powder, chili flakes for heat, dry ground mustard, pinch of nutmeg). I kept mine pretty simple since these cheeses were new to me. 

8. Before draining the broccoli and pasta, save 1 cup of the starchy cooking water and set it aside.

9. Drain the pasta and veg when the cooking time is done. Return it to the pot and back to the stove. 

10. Once the sauce is done pour it over the pasta and broccoli. Stir to combine, slowly adding the reserved cooking water to loosen everything up. 


Serve with any fun memorial day or summer foods... watermelon, corn on the cob, burgers, or do this for a meatless main dish. You don't have to wait for the fall for yummy comfort food especially when you use fresh crisp broccoli and whole grain pasta. 

Incredibly delish and good for you. 

From my kitchen to yours! 

Related Links:
Whole Grain Bacon Mac & Cheese
Cauliflower Mac & Cheese 

Whole Grain Bacon Mac & Cheese

Recently I came across a some mac and cheese recipes. Being a cheese lover, I made one and it was awesome (see Cauliflower Mac & Cheese). It was borderline healthy, easy, and kid friendly. But, I was looking for something with a bit more depth. Then I saw this one with fresh crispy bacon chunks, sauteed golden leeks, and two different kinds of cheeses. Yes depth and sophistication is EXACTLY what I found. It was the first grown up mac and cheese dish I had ever had. This would absolutely be appropriate for serving to guests, or on the weekend to your buds. (ppppst) by the way, when i say buds, I do mean friends, neighbors, random people on the street, and your taste buds. This is a must make! My husband actually surprised me by having seconds and asking if was going to make it again. Score!! This will be making second and third appearances in my kitchen. 

The amazing bacon, herb, havarti, sharp cheddar, leek, whole grain mac and cheese

serves 4 adults 

Adapted from Pinch My Salt  (halved the recipe except for a few things like bacon and cheese). I kept the important things. Used more bacon grease but less half and half. 

Ingredients:

• 1/2 lb of bacon
• 1 leek, light green and white part only, sliced into half moon crescents, rinsed
• half of a box of whole grain medium shells, approx 5 oz
• 1 cup (approx 4 oz)  + 1/2 cup sharp yellow cheddar cheese, shredded, divided
• 3/4th cup (approx 3 oz) creamy hartivi cheese, shredded
• 1 & 1/2 Tbs unsalted butter
• 1/8 cup all purpose flour
• 1 cup milk, 2 % or whatever you have
• 1/2 cup half and half, full fat
• 1/2 Tbs salt (for pasta water)
• 1/2 tsp herbes de provence blend, salt free
• Salt & pepper to taste 

Directions: 
1. Start cooking the bacon, until crisp.

2. Start boiling the pasta water, add salt to it. 

3. When the bacon is cooked, set aside on paper towels to drain some of the fat off
Take the bacon drippings and saute the leeks in the bacon fat over low heat for 7 minutes or until its golden - YUM! :) 

4.Drop the pasta into the boiling water and cook as per directions on the box for al dente minus one minute. It will finish in the oven. 

5. Make the béchamel sauce with the butter, flour, and dairy. This is a very easy generic sauce that learned only a couple years ago.  This sauce starts with a small or medium saucepan in which you melt the butter completely over low heat. Then you add the flour and stir it until it looks unappetizing with yellow clumps. Let the flour cook over low heat for about a minute. Stir often. Add the half and half and the milk. Turn the heat up, bring it to a boil, then reduce heat to a simmer. Grab a whisk and a plain spoon. Start whisking every 5 seconds. It takes like maybe 5 minutes. As soon as it starts to look thick like buttermilk type of thick, dip the spoon in. If you can draw a line on the back of a spoon and the line stays there for a second then its ready for the cheese. Remove it from the heat and add half of the shredded sharp cheddar and all of the havarti cheese. Stir the sauce until all the cheese is melted.

6. While you are waiting at the stove for the sauce to thicken, chop your bacon, and boil your pasta, grab a small rectangle or square baking dish, butter your baking dish, and preheat the oven to 375. 

7. When the pasta is done cooking, drain all the water out and return the pasta to the pot. 

8. Combine it all together. Add the sautéed leeks to the pasta.  Pour the béchamel sauce over the leeks and pasta. Add in the chopped bacon.  Stir so everything is coated in cheese. Then pour it into the prepped baking dish. Taste it , add salt and pepper as needed. Top with remaining sharp cheddar cheese. 

9, Bake for 20-25 minutes until its warm and all the cheese is melted. Serve immediately  with veggies or salad to round out the meal - Enjoy!

Today mac & cheese has grown up and taken on some new flavors all from my Az kitchen. 

Cauliflower Mac & Cheese

Cauliflower Mac & Cheese you heard me right. On the same day I came across a mac & cheese Rachael Ray recipe that sounded yummy, I stumbled across a mac and cheese challenge at www.30days30waysmacandcheese.com. Please note I am not a sponsor of either just a lover of cheese.  So fate in the shape cheese is reaching out to me, I think. Yes that's the story I am going to repeat. Frankly, I just want to teach my three yr old how many cool ways there are to make mac and cheese besides the bright colored boxed, super processed, fake food colored cheese kind that you can buy from the store. Stepping off the soap box now.  You can probably guess (if you check out my other recipes) I am probably going to lean in the direction of healthier mac and cheese recipes, and you will probably be right. But please follow again. It will be fun. 

First One. Cauliflower Mac and Cheese. Source Rachael Ray Feb 2008 magazine page 109. Super simple. Super yummy. Basic cooks can handle this one easy. 

Ingredients 

salt
black pepper
1 head of cauliflower, rinsed, cut into florets (bite sized)
1/2 pound of whole wheat pasta
2 Tbs unsalted butter
1/4 cup of flour, all purpose
1 1/2 cups of milk
1 cup of chicken broth
1 1/2 cups of shredded sharp cheddar cheese
1/2 Tbs Dijon mustard 

1. Bring a large of pot of water to a boil. Add 1 tsp salt. Once it is boiling carefully add the cauliflower and cook it until its tender crisp, approx 5 minutes. 

2. Pull the veg out of the pot with a slotted spoon. Keep the heat and water in the pot boiling. Dunk the cauliflower into a bowl with ice and water to stop the cooking process. You aren't making mashed potatoes with cauliflower (although have done that and its super good). 

3. Start cooking the pasta in the boiling water, you just removed the veg from. Super easy. Super fast no waiting for water to boil twice. Check the instructions on your box of pasta and cook it until its al dente. Each brand has slightly different times. 

4. While the pasta is cooking melt the butter in a small pot over medium heat. Once the butter has fully melted stir in the flour. Cook the flour for a minute stirring or whisking the entire time. It should be a yellow clumpy mess - thats perfectly normal. You are cooking the flour taste out. You can't walk away from the stove during this part. 

5. Add the chicken broth and milk to the small pot. Stir every 20 seconds for about 4 minutes until its thickened. It gets thick fast you have to watch it. You will know if its thick enough if you dip a spoon into it and you can draw a line on the backside of the spoon and the line stays there. 

6. Turn off the heat on the small pot and stir the mustard, and the cheese into the thickened milk mixture. The cheese should melt almost immediately. 

we like all beef hot dogs with our mac & cheese

7. Once the pasta is done. Dump into a strainer and then return to the pot. Add the cauliflower. Toss with the cheese sauce, when the sauce is completed. Taste and savor the real cheese. Add salt and pepper if needed. 

Enjoy some grownup mac & cheese. The mustard really transforms this beyond the ordinary. 

Budget friendly. 

Family Friendly. 

Delicious. 

From my kitchen to yours!