11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Warm mackerel & beetroot salad
To contact us Click HERE
More beetroot this week. Straight from Hackney Veggie Box Scheme.
Ingredients:
500g new potatoes, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g cooked beetroot
100g mixed salad leaves
100g chevre
50g walnut pieces
FOR THE DRESSING Whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.
Boil the potatoes for 12-15 min until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes - they should still be warm.
Add the salad leaves, mackerel, beetroot, chevre and walnuts, and toss gently. Serve with crusty bread, quinoa or brown basmati rice.
More beetroot this week. Straight from Hackney Veggie Box Scheme.
Ingredients:
500g new potatoes, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g cooked beetroot
100g mixed salad leaves
100g chevre
50g walnut pieces
FOR THE DRESSING Whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.
Boil the potatoes for 12-15 min until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes - they should still be warm.
Add the salad leaves, mackerel, beetroot, chevre and walnuts, and toss gently. Serve with crusty bread, quinoa or brown basmati rice.
Tom Ka Kai, Coconut Thai Soup
To contact us Click HERE
Nothing better than a trip to Thailand or at least a visit to your local Thai restaurant, but for the days you can't be bothered to leave the house you can easily prepare this.
Turn this vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through. Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
Nothing better than a trip to Thailand or at least a visit to your local Thai restaurant, but for the days you can't be bothered to leave the house you can easily prepare this.
Turn this vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1 inch piece
- 1/4 teaspoon salt
- 200g fresh mushrooms, sliced (a good mix of shitake & oyster mushrooms will do the job)
- 3 spring onions sliced
- 1 stalk lemongrass beaten to death
- fresh galagal root or ginger root, grated
- 2 red chillies, crushed
- 6 cups good quality chicken stock
- 1 can good quality coconut milk
- 1 1/2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (but feel free to skip this ingredient)
- 1/2 teaspoon brown sugar
- fresh coriander
HOW:
In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through. Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
Ladle into soup bowls and garnish with remaining onion greens and coriander.
Serve over rice noodles for a main dish serving.
Turkish Zucchini Pancakes
To contact us Click HERE
Eating out and about at Turkish restaurants in Stoke Newington can be very inspiring sometimes. This recipe makes about 20.
Serve with tomato sauce and a white sauce, which you can make by mixing together in a small bowl, yogurt, garlic, dill, and salt.
4-5 big zucchini, trimmed, coarsely grated
2-3 chopped spring onions
4 eggs, beaten to blend
100g all-purpose flour
chopped fresh dill
chopped fresh parsley
2 Tbsp. fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
100g crumbled feta cheese
2/3 c. chopped walnuts, optional
1 c. Greek yogurt
2 cloves garlic, minced
1 Tbsp. minced dill
1/2 tsp. salt
Sprinkle zucchini with salt and let stand in colander for 30 minutes to drain. Squeeze zucchini between hands, then squeeze dry in paper towels.
In a bowl, combine zucchini, flour, chopped green onions, eggs, herbs, salt, and pepper. Mix well. Fold in crumbled feta cheese. Mix again. Then fold chopped walnuts if using into the mixture.
Preheat oven to 200 degrees F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot with tomato and /or yogurt sauce.
Broccoli Rice Casserole
To contact us Click HERE
Today I had one of those 'panic moments'. Had to think of something quick and easy and also delicious to cook, without having the chance to go shopping. I used whatever we had in the fridge. It worked!
In a medium saucepan over low heat, mix cream of mushroom soup and water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Today I had one of those 'panic moments'. Had to think of something quick and easy and also delicious to cook, without having the chance to go shopping. I used whatever we had in the fridge. It worked!
- 300g chopped broccoli
- 250g easy cook rice
- 500g good quality cream of mushroom soup
- 250ml water (veggie stock cube can be used)
- 200g cheddar cheese, cubed
- 1 tablespoon butter
- 1 bunch celery, chopped
- 1 large onion, chopped
- salt and pepper
In a medium saucepan over low heat, mix cream of mushroom soup and water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Homemade Gluten Free Gnocchi
To contact us Click HERE
I wanted to surprise my gluten intolerant man and make the food he enjoyed the most back in the days when he didn't have a bad reaction to wheat. Found this recipe for homemade gnocchi. Regardless of the fact that afterwards the kitchen looked like Randy Marsh had cooked in it, it was so totally worth it. I cleaned the mess and enjoyed looking at the glow on his face.
1 kilo waxy potatoes, scrubbed
1 tbs sea salt
240g gluten-free flour
2 tbs butter
Place the un-peeled potatoes in a large pot of salted water, Bring to a boil and cook until potatoes are tender, but not falling apart. Drain, and peel the potatoes as soon as possible, while they are still hot.
On a work surface spread out a layer of flour. Mash the potatoes with a hand masher directly onto the flour. You can also use a food mill or ricer if you have those. Sprinkle the top of the potatoes with about half of the remaining flour and mix lightly. Begin to knead the dough, drawing in more flour as you knead. Keep doing this until the dough is light to the touch, no longer sticky or moist, and can be rolled easily. Do not overwork the dough, or the gnocchi will become too heavy.
Divide the dough into 4 parts. On a lightly floured surface, roll the dough into a snake about ¾ inch thick, and cut the dough into ¾ inch long pieces. Hold an ordinary table fork, with long tines sideways. Once by one press and roll the gnocchi onto your thumb, making ridges on one side and a depression from your thumb on the other side.
Bring large pan of salted water to boil. Then drop about ½ the gnocchi in. When the gnocchi rise to the top, after about 3-4 minutes they are done. Scoop them out, allow them to drain and place in a serving bowl. Dot them with butter. Keep warm while remaining gnocchi are cooking. As soon as they are done, stir in with other gnocchi and more butter. Then serve with extra butter and Parmesan cheese, tomato sauce or any other sauce you wish.
8 Temmuz 2012 Pazar
miracle mac n' cheese $2.72 recipe / $0.68 serving
To contact us Click HERE
miracle mac n' cheese
It's a miracle. Macaroni and cheese that is smooth, creamy, and gooey, is made in one pot, requires only a few ingredients, and is every bit as easy as the blue box. I'm serious. Seriously serious.
I've seen versions of this recipe around the internet for a while and I really don't know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you're a fan of mac n' cheese then you MUST try this today.
Why does it work? Well, if you're familiar with regular macaroni and cheese recipes, then you know you have to go through the whole bechamel sauce process, which can be tedious and absolutely terrifying to new cooks. The roux in the bechamel sauce is what helps the cheese melt into the sauce rather than sticking together in one big, melted clump. It's those tiny flour particles that keep everything uniform and smooth. Wellll, this recipe has a short cut version of that. By simmering the pasta in the milk, all of those little starch particles that usually make your pasta water cloudy are in the milk acting just like the flour in the bechamel sauce!! It's a one step process! BINGO!
Anyway, when I came across this recipe on pinterest and saw the process for the 100th time, I finally decided to give it a try. ...and I hope I've convinced you to do the same today.
I used sharp cheddar and I've found that cheddar melts in better than other cheeses. I seasoned with salt, pepper, smoked paprika, and a bit of dijon, but you can use your own blend. Onion or garlic powder would make a nice, subtle mac n' cheese and a dash of hot sauce will add a zing. Use your taste buds to make it your own!
Total Recipe cost: $2.72
Servings Per Recipe: 4 (one cup each)
Cost per serving: $0.68
Prep time: 5 min. Cook time: 20 min. Total: 25 min.
STEP 1: Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.
STEP 2: As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.
STEP 3: Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.
STEP 4: Turn the heat off and stir in the shredded cheese. Serve immediately.
First, combine the dry macaroni noodles and 2 cups of milk in a medium pot. I used 2% milk and it was quite perfect.
Place a lid on top to help hold in moisture and heat. Bring the pot up to a boil over medium/high heat, stirring every few minutes or so. I wouldn't suggest turning the heat all the way up to high because milk can be delicate and may scorch.
As soon as it reaches a boil, reduce the heat to low and let it simmer until the noodles are soft and have absorbed most of the milk (about 10-15 minutes). It is VERY important to stir often during this process and replace the lid as soon as possible after doing so.
I like to season the mixture before adding the cheese because I feel like it dissolves in easier. Season with whatever you like. A little bit of salt (.5 to 1 tsp) is pretty necessary, but after that just go with it. Even just a touch of onion powder would be great. The type of cheese you're using will also dictate what seasonings to use. If the mixture begins to look dry here, add a little bit more milk. Turn the heat off at this point.
Add the shredded cheese and stir it in. The residual heat should be enough to melt it into the seasoned milk mixture. I love that this recipe only needs 1 cup of cheese... most macaroni recipes require 2 cups, plus a bechamel sauce made with butter.
And then, like magic, you have a smooth, creamy, super cheesy macaroni and cheese! In less than 30 minutes! And no more steps required than with a box mix... it's a miracle.
Really easy macaroni and cheese made with REAL ingredients.
miracle mac n' cheese $2.72 recipe / $0.68 serving
It's a miracle. Macaroni and cheese that is smooth, creamy, and gooey, is made in one pot, requires only a few ingredients, and is every bit as easy as the blue box. I'm serious. Seriously serious.I've seen versions of this recipe around the internet for a while and I really don't know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you're a fan of mac n' cheese then you MUST try this today.
Why does it work? Well, if you're familiar with regular macaroni and cheese recipes, then you know you have to go through the whole bechamel sauce process, which can be tedious and absolutely terrifying to new cooks. The roux in the bechamel sauce is what helps the cheese melt into the sauce rather than sticking together in one big, melted clump. It's those tiny flour particles that keep everything uniform and smooth. Wellll, this recipe has a short cut version of that. By simmering the pasta in the milk, all of those little starch particles that usually make your pasta water cloudy are in the milk acting just like the flour in the bechamel sauce!! It's a one step process! BINGO!
Anyway, when I came across this recipe on pinterest and saw the process for the 100th time, I finally decided to give it a try. ...and I hope I've convinced you to do the same today.
I used sharp cheddar and I've found that cheddar melts in better than other cheeses. I seasoned with salt, pepper, smoked paprika, and a bit of dijon, but you can use your own blend. Onion or garlic powder would make a nice, subtle mac n' cheese and a dash of hot sauce will add a zing. Use your taste buds to make it your own!
Miracle Mac n' Cheese
Adapted from Revolutionary Mac & Cheese from Macaroni & Cheesecake Total Recipe cost: $2.72
Servings Per Recipe: 4 (one cup each)
Cost per serving: $0.68
Prep time: 5 min. Cook time: 20 min. Total: 25 min.
| INGREDIENTS | COST | |
| 2.25 cups | milk | $0.70 |
| 2 cups (1/2 lb.) | dry macaroni | $0.65 |
| 1 cup | shredded cheddar cheese | $1.25 |
| 3/4 tsp | salt | $0.04 |
| 1 tsp | dijon mustard (optional) | $0.04 |
| 1/4 tsp | smoked paprika (optional) | $0.02 |
| 10-15 cranks | fresh cracked pepper (optional) | $0.02 |
| TOTAL | $2.72 | |
STEP 1: Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.
STEP 2: As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.
STEP 3: Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.
STEP 4: Turn the heat off and stir in the shredded cheese. Serve immediately.
Step By Step Photos
First, combine the dry macaroni noodles and 2 cups of milk in a medium pot. I used 2% milk and it was quite perfect.
Place a lid on top to help hold in moisture and heat. Bring the pot up to a boil over medium/high heat, stirring every few minutes or so. I wouldn't suggest turning the heat all the way up to high because milk can be delicate and may scorch.
As soon as it reaches a boil, reduce the heat to low and let it simmer until the noodles are soft and have absorbed most of the milk (about 10-15 minutes). It is VERY important to stir often during this process and replace the lid as soon as possible after doing so.
I like to season the mixture before adding the cheese because I feel like it dissolves in easier. Season with whatever you like. A little bit of salt (.5 to 1 tsp) is pretty necessary, but after that just go with it. Even just a touch of onion powder would be great. The type of cheese you're using will also dictate what seasonings to use. If the mixture begins to look dry here, add a little bit more milk. Turn the heat off at this point.
Add the shredded cheese and stir it in. The residual heat should be enough to melt it into the seasoned milk mixture. I love that this recipe only needs 1 cup of cheese... most macaroni recipes require 2 cups, plus a bechamel sauce made with butter.
And then, like magic, you have a smooth, creamy, super cheesy macaroni and cheese! In less than 30 minutes! And no more steps required than with a box mix... it's a miracle.
Really easy macaroni and cheese made with REAL ingredients.
chorizo breakfast nachos $7.05 recipe / $1.76 serving
To contact us Click HERE
chorizo breakfast nachos
I had an extremely busy week so I pulled some chorizo out of my freezer that I had left over from another recipe and whipped up these super quick breakfast nachos for brinner. ...because I love breakfast, especially for dinner!
I love cooking with chorizo because it's so highly seasoned that you don't even have to add anything else. Add it to soups, stews, burgers, or burritos and it bring all of the flavor to the table that you'll need.
I decided to make my own baked tortilla chips for this because I had some corn tortillas in the fridge, but you could certainly use store bought. Baked chips definitely have a drier texture, so keep that in mind when decided whether to bake your own or buy some. Another alternative (and probably even less expensive) is to pile all of the toppings onto a bowl of grits. YUM!
In the step by step photos I've included some tips on making scrambled eggs... because there's nothing more tragic than dry, over cooked, flakey "scrambled" eggs.
Total Recipe cost: $7.05
Servings Per Recipe: 4
Cost per serving: $1.76
Prep time: 10 min. Cook time: 20 min. Total: 30 min.
STEP 1: Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with non-stick spray. Using a pizza cutter, slice the tortillas into wedges. Spread them out in a single layer on the baking sheet, trying not to let them overlap. Spray the tops with non-stick spray, bake for ten minutes, stir, and bake again until lightly golden brown (another 5-10 minutes, watch them carefully). Allow the chips to cool.
STEP 2: Squeeze the chorizo from its casing into a skillet. Cook the chorizo over medium heat until it is cooked through. Break the chorizo up as it cooks so that it has a crumbled texture. Allow it to drain on a paper towel covered plate.
STEP 3: Heat 1 tablespoon of butter in a skillet over medium (or just below medium) heat. In a medium bowl, whisk together four large eggs along with 2 tablespoons of water. Once the skillet is heated and the butter has melted, pour in the eggs. Cook the eggs just until lightly set (see tips in the step by step photos).
STEP 4: Arrange the chips on one large platter or four individual plates. Top with the cooked chorizo, eggs, cheese, salsa, and sliced green onions. Serve warm!
If you're making your own chips, start by preheating the oven to 400 degrees. Cut the tortillas into wedges. I find that cutting them into six pieces makes appropriate sized chips.
Spread the tortilla wedges out onto a baking sheet covered with foil and coated with non-stick spray. Try not to let them overlap much because they'll stick together.
Bake the chips for about 10 minutes, give them a stir, and then bake some more until lightly golden brown (about 5-10 minutes more). Watch them closely, because as you can see in the photo, they start to burn quickly once they're dried out. I've made them a hundred times without burning them, but you know, since I had the camera out this one time... they burned. Oops.
This is the chorizo that I used. It's a national brand and can be found in most grocery stores. It comes in a 19 oz. package (5 links) and I rarely use all of that for one recipe. So last time, I took out 2.5 links, put the rest in a freezer bag and kept it frozen until now. I let it thaw in my refrigerator over night.
Cook the chorizo in a skillet, breaking it up into crumbles as you go. Chorizo tends to be kind of greasy, so I let it drain on a paper towel covered plate when it was done.
Now for the eggs! Eggs are just better in butter. It's a universal law. So, melt one tablespoon of butter over medium to medium-low heat. I shoot for just below the medium mark on my dial.
Whisk the eggs together in a bowl along with a couple tablespoons of water. The water helps break up the egg clumps and also produces steam while they cook, making them a little bit fluffier.
Pour the eggs into the skillet with the melted butter. When the edges begin to set, use a spatula to pull it in towards the center, allowing the uncooked egg to run back into it's place.
Keep repeating this process, allowing the edges to set before you touch them again. One of the biggest mistakes people make with scrambled eggs is stirring them too much. Just pulling them in towards the center creates gentle folds of egg instead of little bits of broken up cooked egg.
The other mistake that is commonly made is overcooking the eggs. You want to stop when the eggs have just become solid. The surface should still be glossy, not dry. Don't be afraid of a little gooey-ness because the egg will continue to set from residual heat after you turn off the heat. These eggs are soft, moist, and quite perfect if I do say so myself!
Build your nachos in one big platter and let people dig in or build individual plates. I like chips on the bottom, then chorizo, eggs, cheese, salsa, and sliced green onions. I had a little bit of cilantro in the fridge so I garnished with that for the photo, but it's not necessary.
This recipe makes a great, hearty breakfast, brunch, or brinner!
I was SOOO hungry and SOOO tired the night that I made these that I didn't even have the patience to take good pictures. I snapped a couple and then devoured those nachos! But you don't blame me, right? Didn't think so. ;)
chorizo breakfast nachos $7.05 recipe / $1.76 serving
I had an extremely busy week so I pulled some chorizo out of my freezer that I had left over from another recipe and whipped up these super quick breakfast nachos for brinner. ...because I love breakfast, especially for dinner!I love cooking with chorizo because it's so highly seasoned that you don't even have to add anything else. Add it to soups, stews, burgers, or burritos and it bring all of the flavor to the table that you'll need.
I decided to make my own baked tortilla chips for this because I had some corn tortillas in the fridge, but you could certainly use store bought. Baked chips definitely have a drier texture, so keep that in mind when decided whether to bake your own or buy some. Another alternative (and probably even less expensive) is to pile all of the toppings onto a bowl of grits. YUM!
In the step by step photos I've included some tips on making scrambled eggs... because there's nothing more tragic than dry, over cooked, flakey "scrambled" eggs.
Chorizo Breakfast Nachos
Total Recipe cost: $7.05
Servings Per Recipe: 4
Cost per serving: $1.76
Prep time: 10 min. Cook time: 20 min. Total: 30 min.
| INGREDIENTS | COST | |
| 12 | 6-inch corn tortillas | $0.77 |
| 8-10 oz. | mexican chorizo | $2.75 |
| 4 large | eggs | $1.00 |
| 1 Tbsp | butter | $0.10 |
| 1 cup | shredded cheese | $1.25 |
| 2 whole | green onions | $0.19 |
| 1 cup | salsa | $0.99 |
| TOTAL | $7.05 | |
STEP 1: Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with non-stick spray. Using a pizza cutter, slice the tortillas into wedges. Spread them out in a single layer on the baking sheet, trying not to let them overlap. Spray the tops with non-stick spray, bake for ten minutes, stir, and bake again until lightly golden brown (another 5-10 minutes, watch them carefully). Allow the chips to cool.
STEP 2: Squeeze the chorizo from its casing into a skillet. Cook the chorizo over medium heat until it is cooked through. Break the chorizo up as it cooks so that it has a crumbled texture. Allow it to drain on a paper towel covered plate.
STEP 3: Heat 1 tablespoon of butter in a skillet over medium (or just below medium) heat. In a medium bowl, whisk together four large eggs along with 2 tablespoons of water. Once the skillet is heated and the butter has melted, pour in the eggs. Cook the eggs just until lightly set (see tips in the step by step photos).
STEP 4: Arrange the chips on one large platter or four individual plates. Top with the cooked chorizo, eggs, cheese, salsa, and sliced green onions. Serve warm!
Step By Step Photos
If you're making your own chips, start by preheating the oven to 400 degrees. Cut the tortillas into wedges. I find that cutting them into six pieces makes appropriate sized chips.
Spread the tortilla wedges out onto a baking sheet covered with foil and coated with non-stick spray. Try not to let them overlap much because they'll stick together.
Bake the chips for about 10 minutes, give them a stir, and then bake some more until lightly golden brown (about 5-10 minutes more). Watch them closely, because as you can see in the photo, they start to burn quickly once they're dried out. I've made them a hundred times without burning them, but you know, since I had the camera out this one time... they burned. Oops.
This is the chorizo that I used. It's a national brand and can be found in most grocery stores. It comes in a 19 oz. package (5 links) and I rarely use all of that for one recipe. So last time, I took out 2.5 links, put the rest in a freezer bag and kept it frozen until now. I let it thaw in my refrigerator over night.
Cook the chorizo in a skillet, breaking it up into crumbles as you go. Chorizo tends to be kind of greasy, so I let it drain on a paper towel covered plate when it was done.
Now for the eggs! Eggs are just better in butter. It's a universal law. So, melt one tablespoon of butter over medium to medium-low heat. I shoot for just below the medium mark on my dial.
Whisk the eggs together in a bowl along with a couple tablespoons of water. The water helps break up the egg clumps and also produces steam while they cook, making them a little bit fluffier.
Pour the eggs into the skillet with the melted butter. When the edges begin to set, use a spatula to pull it in towards the center, allowing the uncooked egg to run back into it's place.
Keep repeating this process, allowing the edges to set before you touch them again. One of the biggest mistakes people make with scrambled eggs is stirring them too much. Just pulling them in towards the center creates gentle folds of egg instead of little bits of broken up cooked egg.
The other mistake that is commonly made is overcooking the eggs. You want to stop when the eggs have just become solid. The surface should still be glossy, not dry. Don't be afraid of a little gooey-ness because the egg will continue to set from residual heat after you turn off the heat. These eggs are soft, moist, and quite perfect if I do say so myself!
Build your nachos in one big platter and let people dig in or build individual plates. I like chips on the bottom, then chorizo, eggs, cheese, salsa, and sliced green onions. I had a little bit of cilantro in the fridge so I garnished with that for the photo, but it's not necessary.
This recipe makes a great, hearty breakfast, brunch, or brinner!
I was SOOO hungry and SOOO tired the night that I made these that I didn't even have the patience to take good pictures. I snapped a couple and then devoured those nachos! But you don't blame me, right? Didn't think so. ;)
Sunday Cats Whiskers and Marbles
To contact us Click HERE
Here is a picture of Whiskers (white whiskers) and his brother Marbles taken when he was outside. Marbles was wife's favorite. We had Whiskers, Marbles, and Minnie Me all brothers neutered. Unfortunately about a week after that Marbles came up missing the next week Minnie Me was gone then the third week Momma Callie was missing. Wife thinks they were trapped and what happened to them after that kept her up nights for weeks. We took Whiskers and brought him in the house so he would not suffer the same fate as his brothers. We think Moonface is most likely the papa cat.
Here is a picture of Whiskers (white whiskers) and his brother Marbles taken when he was outside. Marbles was wife's favorite. We had Whiskers, Marbles, and Minnie Me all brothers neutered. Unfortunately about a week after that Marbles came up missing the next week Minnie Me was gone then the third week Momma Callie was missing. Wife thinks they were trapped and what happened to them after that kept her up nights for weeks. We took Whiskers and brought him in the house so he would not suffer the same fate as his brothers. We think Moonface is most likely the papa cat.
Jalapeno Sweet Potato Soup
To contact us Click HERE
This was not as spicy or hot as we thought it would be. It did have a real good flavor. recipe rom food.com
3 slices bacon finley chopped
1 med onion chopped
2 Tablespoons butter
3 cloves garlic sliced
4 lbs sweet potatoes peeled and cubed
8 cups chicken broth (we used one and the rest we used chicken bullion)
1/4 cup pickled jalapeno peppers coarsely chopped
2 Tablespoons jalapeno juice
1 teaspoon cumin (we added a pinch more)
1/4 teaspoon baking soda
1/2 cup cilantro leaves
1 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
Saute bacon and onion in butter in large stock pot till clear, add garlic and cook 2 more minutes.
Add sweet potatoes,chicken broth pickled jalapenos jalapeno juice and cumin, cover and cook until potatoes are tender. (about 30 minutes)
When tender add soda, milk and cilantro coarsely mash with a potato masher, stir well and taste to see if you need to add more salt and or pepper.
Simmer for 15 minutes stirring frequently.
This was not as spicy or hot as we thought it would be. It did have a real good flavor. recipe rom food.com
3 slices bacon finley chopped
1 med onion chopped
2 Tablespoons butter
3 cloves garlic sliced
4 lbs sweet potatoes peeled and cubed
8 cups chicken broth (we used one and the rest we used chicken bullion)
1/4 cup pickled jalapeno peppers coarsely chopped
2 Tablespoons jalapeno juice
1 teaspoon cumin (we added a pinch more)
1/4 teaspoon baking soda
1/2 cup cilantro leaves
1 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
Saute bacon and onion in butter in large stock pot till clear, add garlic and cook 2 more minutes.
Add sweet potatoes,chicken broth pickled jalapenos jalapeno juice and cumin, cover and cook until potatoes are tender. (about 30 minutes)
When tender add soda, milk and cilantro coarsely mash with a potato masher, stir well and taste to see if you need to add more salt and or pepper.
Simmer for 15 minutes stirring frequently.
Truffle oil
To contact us Click HERE
I have been dying to try a truffle. We watch the cooking show where they shave a little of the truffles on pasta or eggs and they carry on so much that I have been wanting to try some. Now I do not know of any restaurant that servers a dish with real truffles and I sure wish they grew in my back yard as the things are so expensive we saw one listed for over $500. for 8 oz. Now I could pay off some bills with that kind of money. I settled for the oil. Boy this was great on scrambled eggs. It does have a very earthy smell and taste like a mushroom. It is also a little addicting. It makes you want more.
I have been dying to try a truffle. We watch the cooking show where they shave a little of the truffles on pasta or eggs and they carry on so much that I have been wanting to try some. Now I do not know of any restaurant that servers a dish with real truffles and I sure wish they grew in my back yard as the things are so expensive we saw one listed for over $500. for 8 oz. Now I could pay off some bills with that kind of money. I settled for the oil. Boy this was great on scrambled eggs. It does have a very earthy smell and taste like a mushroom. It is also a little addicting. It makes you want more.
7 Temmuz 2012 Cumartesi
To Have And Have Another
To contact us Click HERE
Yes, everyone around is drinking Hemingway cocktails at the moment.
Here is an easy guide to successful making:
2 oz white rum1/2 oz ounce fresh grapefruit3/4 oz fresh lime juiced1/4 oz Maraschino liquer a pinch of brown sugar
1 cherry, slice of grapefruit (optional) Combine all ingredients except the optional into a shaker over ice. Shake hardStrainServe up with a cherry or slice of grapefruit DrinkRepeat procedureBe happy
Here is an easy guide to successful making:
2 oz white rum1/2 oz ounce fresh grapefruit3/4 oz fresh lime juiced1/4 oz Maraschino liquer a pinch of brown sugar
1 cherry, slice of grapefruit (optional) Combine all ingredients except the optional into a shaker over ice. Shake hardStrainServe up with a cherry or slice of grapefruit DrinkRepeat procedureBe happy
Creamy Tortellini Soup
To contact us Click HERE
Man, this soup was good! I was taking a chance since I knew Handsome isn't crazy about spinach or alfredo type sauces, but it paid off in this case. The flavors blended incredibly well and I found myself craving more even after I was full. Despite the chopping prep that's needed, the soup came together really easily and quickly. I keep diced ham in the freezer, and I added it straight from the bag, still frozen. This could also be easily adapted to a meatless meal by omitting the ham, using veggie broth, and maybe adding a can of navy or cannellini (white kidney) beans.
Creamy Tortellini Soup
2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped
1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded
In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.
Creamy Tortellini Soup
2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped
1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded
In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.
Grocery Shopping
To contact us Click HERE
I love grocery shopping almost as much as I love cooking - and my love is not even dampened by the fact that I always take my three little loves along! My ideal experience hinges on a few things, not the least of which is making sure that Little One's naptime is not hindered by the trip. My preference is to start on Thursday with cleaning out old food from the fridge and assessing what staples we're running low on from the fridge and pantry. I keep a notepad on the fridge to jot down items throughout the week, too, so I double-check that. If it's a staple I don't use often or definitely won't use in the upcoming week I consider it a "maybe" until I hear from Handsome what my budget is. I also spend time on Thursday going through my coupons and recipe and making my list. Also, I've posted before about what my fridge looks like by a typical Thursday, so I don't usually have much to work with. Once Friday comes and the shopping is done, the little people bring in the groceries while I put them all away.
When time permits (we're talking ideal here, remember?) I like to go ahead and put everything away, including pouring flour, sugar, etc. into their bulk containers. If I'm home early enough and my schedule is clear, I'll even get chicken started in the slow cooker and prepare items like grapes and celery sticks for easy snacking.
When time permits (we're talking ideal here, remember?) I like to go ahead and put everything away, including pouring flour, sugar, etc. into their bulk containers. If I'm home early enough and my schedule is clear, I'll even get chicken started in the slow cooker and prepare items like grapes and celery sticks for easy snacking.
Shepherd's Pie
To contact us Click HERE
The other day my friend Amber accompanied me to the grocery store, since I had to do my shopping in the evening. She was picking up a few things she needed, too, including the ingredients to make shepherd's pie. As soon as she said the words I knew I had to make it! I haven't in so long, and I'm really not sure why. Probably my Oldest Girl's aversion to potatoes.
Anyway, here's my take on the classic ...
Shepherd's Pie
Pastry for a single crust pie - I use Jeni's Perfect Pie Crust with some changes: cornmeal in place of the sugar, water instead of apple juice, and regular vinegar instead of apple cider vinegar.
3/4 pound lean ground beef
1/2 onion, diced
1 clove garlic, diced
1 cup finely diced carrots
1 cup green peas
2 tablespoons flour
1 tablespoon vegetable oil
2 cups beef broth
1 tablespoon chopped fresh oregano (1/2 teaspoon dried)
1 tablespoon fresh thyme leaves (1/2 teaspoon dried)
1/2 teaspoon paprika
1 tablespoon apple cider vinegar
salt and pepper
1/2 cup shredded cheddar cheese
3 potatoes, peeled and diced
1/4 cup milk
2 tablespoons butter
1/4 cup sour cream
1 egg
In a large skillet, saute the garlic, onion, and carrots in the oil until they begin to soften. Add the ground beef and cook until the veggies are tender and beef is thoroughly browned. Sprinkle with flour, salt and pepper, and paprika. Cook for 2-3 minutes, then pour in the broth and vinegar, stirring constantly. Add in the peas and herbs. Adjust the seasonings if needed and remove from heat.
Meanwhile, cook the potatoes until tender; drain. Mash them with the milk, butter and sour cream. Add salt and pepper to taste; stir in the egg.
Roll out the pastry and fit it into a greased 9-inch pie plate. Pour in the beef mixture and top with the shredded cheese, then the potatoes. Bake at 350° for 45 minutes.
Now obviously you could streamline this process with store-bought crust and even the mashed potatoes can be purchased. But as I mentioned a couple of weeks ago, you'll be so glad you put in the extra effort for this fantastic meal!
Anyway, here's my take on the classic ...
Shepherd's Pie
Pastry for a single crust pie - I use Jeni's Perfect Pie Crust with some changes: cornmeal in place of the sugar, water instead of apple juice, and regular vinegar instead of apple cider vinegar.
3/4 pound lean ground beef
1/2 onion, diced
1 clove garlic, diced
1 cup finely diced carrots
1 cup green peas
2 tablespoons flour
1 tablespoon vegetable oil
2 cups beef broth
1 tablespoon chopped fresh oregano (1/2 teaspoon dried)
1 tablespoon fresh thyme leaves (1/2 teaspoon dried)
1/2 teaspoon paprika
1 tablespoon apple cider vinegar
salt and pepper
1/2 cup shredded cheddar cheese
3 potatoes, peeled and diced
1/4 cup milk
2 tablespoons butter
1/4 cup sour cream
1 egg
In a large skillet, saute the garlic, onion, and carrots in the oil until they begin to soften. Add the ground beef and cook until the veggies are tender and beef is thoroughly browned. Sprinkle with flour, salt and pepper, and paprika. Cook for 2-3 minutes, then pour in the broth and vinegar, stirring constantly. Add in the peas and herbs. Adjust the seasonings if needed and remove from heat.
Meanwhile, cook the potatoes until tender; drain. Mash them with the milk, butter and sour cream. Add salt and pepper to taste; stir in the egg.
Roll out the pastry and fit it into a greased 9-inch pie plate. Pour in the beef mixture and top with the shredded cheese, then the potatoes. Bake at 350° for 45 minutes.
Now obviously you could streamline this process with store-bought crust and even the mashed potatoes can be purchased. But as I mentioned a couple of weeks ago, you'll be so glad you put in the extra effort for this fantastic meal!
Link Love
To contact us Click HERE
I love finding new recipes and I especially love it when they're good enough to add to our list of favorites. I've made a few of those over the last couple of weeks.
Oreo Cake - This was really easy and a big hit!
Sour Cream Chicken - My mom made this in the oven when I was a kid, with the addition of dried beef on the bottom. I thought the recipe was good, but a bit bland. I'll have to play with it to boost the flavor.
Watermelon Sorbet - Handsome requested a watermelon last week, but he's the only one that really likes it. I cut up half of it for eating and for use in this sorbet, then took the other half to a Fourth of July party.
Strawberry Cheesecake Ice Cream - I made this for a church ice cream social a couple of weeks ago. It is delicious and a great alternative for if you don't have an ice cream maker.
Oreo Cake - This was really easy and a big hit!
Sour Cream Chicken - My mom made this in the oven when I was a kid, with the addition of dried beef on the bottom. I thought the recipe was good, but a bit bland. I'll have to play with it to boost the flavor.
Watermelon Sorbet - Handsome requested a watermelon last week, but he's the only one that really likes it. I cut up half of it for eating and for use in this sorbet, then took the other half to a Fourth of July party.
Strawberry Cheesecake Ice Cream - I made this for a church ice cream social a couple of weeks ago. It is delicious and a great alternative for if you don't have an ice cream maker.
5 Temmuz 2012 Perşembe
orange molasses pork chops $7.39 recipe / $1.23 serving
To contact us Click HERE
orange molasses pork chops
These might be the easiest pork chops I've ever made. ...and the most tender. ...and maybe they might be tied with the Glazed Pork Chops for best tasting.
This orange molasses marinade was a total experiment and it turned out pretty good. I can tell that it's a recipe that I'm going to keep tweaking and taking in new directions. This might not be my final version, but it is one helluva start and I wanted to share it with you anyway. The flavor isn't super "orangey", but I think the orange juice concentrate added an important layer of flavor, sweetness, and acidity. I had some oranges in my fridge, so I sliced one up as a garnish, but they aren't required for the recipes. It does make a nice presentation, though, if you're trying to impress!
I cooked these chops on my stove top, but they'd also be great for the grill. Now that the weather is warming up and weekend cooking is moving outdoors, I'd highly recommend giving these sweet yet savory pork chops a shot!
Total Recipe cost: $7.39
Servings Per Recipe: 6
Cost per serving: $1.23 (1 chop each)
Prep time: 15 min. Marinate time: 2 hrs. or more Cook time: 15 min. Total: 30 min. plus marinating time
STEP 1: Make the marinade by stirring together the molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt. Place the marinade in a bag, add the chops, and seal tightly. Place in the refrigerator for at least two hours or longer if desired.
STEP 2: When you're ready to cook the chops, heat 2 Tbsp of vegetable oil in a large, heavy skillet over medium-high heat. When the oil is very hot (it will look wavy in the pan), add the chops. Cook for about 7 minutes on each side or until cooked through and the marinade has reduced to a thick sauce. No need to pour all of the marinade into the skillet, the amount that comes off of the chops as they cook will be plenty to make a nice sauce. Discard the extra marinade from the bag. Serve hot!
First stir together the ingredients for the marinade: molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt.
My grocery store was out of thick cut pork chops, so I bought this center cut loin roast and cut it into chops myself.
I cut the roast into 6 slices (plus one end piece), each about 1.25 inches thick.
Place the pork chops and marinade into a bag and seal it up tightly. Let it marinate for a few hours in the refrigerator.
When you're ready to cook the pork chops, heat a couple tablespoons of vegetable oil in a large, heavy skillet until very hot (medium-high heat). When the oil is good and hot (but not smoking), add the chops. I didn't pour the extra marinade from the bag into the skillet, there was plenty that came off of the chops as they cooked.
Cook the pork chops for about 7 minutes on each side or until they are fully cooked through and the marinade reduces to a thick sauce.
I don't know if you can see, but the sauce is beginning to thicken... You can flip the chops a few times during cooking, just as long as they cook through. It shouldn't take long over such high heat.
And then finally, after about 15 minutes, the sauce is nice and thick. I had to turn the heat off to make it stop bubbling so that it was visible.
If you want, you can garnish with some orange slices. These chops are super tender and juicy!
orange molasses pork chops $7.39 recipe / $1.23 serving
These might be the easiest pork chops I've ever made. ...and the most tender. ...and maybe they might be tied with the Glazed Pork Chops for best tasting.This orange molasses marinade was a total experiment and it turned out pretty good. I can tell that it's a recipe that I'm going to keep tweaking and taking in new directions. This might not be my final version, but it is one helluva start and I wanted to share it with you anyway. The flavor isn't super "orangey", but I think the orange juice concentrate added an important layer of flavor, sweetness, and acidity. I had some oranges in my fridge, so I sliced one up as a garnish, but they aren't required for the recipes. It does make a nice presentation, though, if you're trying to impress!
I cooked these chops on my stove top, but they'd also be great for the grill. Now that the weather is warming up and weekend cooking is moving outdoors, I'd highly recommend giving these sweet yet savory pork chops a shot!
Orange Molasses Pork Chops
Total Recipe cost: $7.39
Servings Per Recipe: 6
Cost per serving: $1.23 (1 chop each)
Prep time: 15 min. Marinate time: 2 hrs. or more Cook time: 15 min. Total: 30 min. plus marinating time
| INGREDIENTS | COST | |
| 2 lbs (6 chops) | thick-cut pork chops | $6.19 |
| 1/4 cup | molasses | $0.60 |
| 1/4 cup | orange juice concentrate | $0.33 |
| 1 Tbsp | apple cider vinegar | $0.06 |
| 1 Tbsp | dijon mustard | $0.11 |
| 1/4 tsp | garlic powder | $0.02 |
| 1/2 tsp | salt | $0.02 |
| 2 Tbsp | vegetable oil | $0.08 |
| TOTAL | $7.39 | |
STEP 1: Make the marinade by stirring together the molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt. Place the marinade in a bag, add the chops, and seal tightly. Place in the refrigerator for at least two hours or longer if desired.
STEP 2: When you're ready to cook the chops, heat 2 Tbsp of vegetable oil in a large, heavy skillet over medium-high heat. When the oil is very hot (it will look wavy in the pan), add the chops. Cook for about 7 minutes on each side or until cooked through and the marinade has reduced to a thick sauce. No need to pour all of the marinade into the skillet, the amount that comes off of the chops as they cook will be plenty to make a nice sauce. Discard the extra marinade from the bag. Serve hot!
Step By Step Photos
First stir together the ingredients for the marinade: molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt.
My grocery store was out of thick cut pork chops, so I bought this center cut loin roast and cut it into chops myself.
I cut the roast into 6 slices (plus one end piece), each about 1.25 inches thick.
Place the pork chops and marinade into a bag and seal it up tightly. Let it marinate for a few hours in the refrigerator.
When you're ready to cook the pork chops, heat a couple tablespoons of vegetable oil in a large, heavy skillet until very hot (medium-high heat). When the oil is good and hot (but not smoking), add the chops. I didn't pour the extra marinade from the bag into the skillet, there was plenty that came off of the chops as they cooked. Cook the pork chops for about 7 minutes on each side or until they are fully cooked through and the marinade reduces to a thick sauce.I don't know if you can see, but the sauce is beginning to thicken... You can flip the chops a few times during cooking, just as long as they cook through. It shouldn't take long over such high heat.
And then finally, after about 15 minutes, the sauce is nice and thick. I had to turn the heat off to make it stop bubbling so that it was visible.
If you want, you can garnish with some orange slices. These chops are super tender and juicy!
miracle mac n' cheese $2.72 recipe / $0.68 serving
To contact us Click HERE
miracle mac n' cheese
It's a miracle. Macaroni and cheese that is smooth, creamy, and gooey, is made in one pot, requires only a few ingredients, and is every bit as easy as the blue box. I'm serious. Seriously serious.
I've seen versions of this recipe around the internet for a while and I really don't know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you're a fan of mac n' cheese then you MUST try this today.
Why does it work? Well, if you're familiar with regular macaroni and cheese recipes, then you know you have to go through the whole bechamel sauce process, which can be tedious and absolutely terrifying to new cooks. The roux in the bechamel sauce is what helps the cheese melt into the sauce rather than sticking together in one big, melted clump. It's those tiny flour particles that keep everything uniform and smooth. Wellll, this recipe has a short cut version of that. By simmering the pasta in the milk, all of those little starch particles that usually make your pasta water cloudy are in the milk acting just like the flour in the bechamel sauce!! It's a one step process! BINGO!
Anyway, when I came across this recipe on pinterest and saw the process for the 100th time, I finally decided to give it a try. ...and I hope I've convinced you to do the same today.
I used sharp cheddar and I've found that cheddar melts in better than other cheeses. I seasoned with salt, pepper, smoked paprika, and a bit of dijon, but you can use your own blend. Onion or garlic powder would make a nice, subtle mac n' cheese and a dash of hot sauce will add a zing. Use your taste buds to make it your own!
Total Recipe cost: $2.72
Servings Per Recipe: 4 (one cup each)
Cost per serving: $0.68
Prep time: 5 min. Cook time: 20 min. Total: 25 min.
STEP 1: Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.
STEP 2: As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.
STEP 3: Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.
STEP 4: Turn the heat off and stir in the shredded cheese. Serve immediately.
First, combine the dry macaroni noodles and 2 cups of milk in a medium pot. I used 2% milk and it was quite perfect.
Place a lid on top to help hold in moisture and heat. Bring the pot up to a boil over medium/high heat, stirring every few minutes or so. I wouldn't suggest turning the heat all the way up to high because milk can be delicate and may scorch.
As soon as it reaches a boil, reduce the heat to low and let it simmer until the noodles are soft and have absorbed most of the milk (about 10-15 minutes). It is VERY important to stir often during this process and replace the lid as soon as possible after doing so.
I like to season the mixture before adding the cheese because I feel like it dissolves in easier. Season with whatever you like. A little bit of salt (.5 to 1 tsp) is pretty necessary, but after that just go with it. Even just a touch of onion powder would be great. The type of cheese you're using will also dictate what seasonings to use. If the mixture begins to look dry here, add a little bit more milk. Turn the heat off at this point.
Add the shredded cheese and stir it in. The residual heat should be enough to melt it into the seasoned milk mixture. I love that this recipe only needs 1 cup of cheese... most macaroni recipes require 2 cups, plus a bechamel sauce made with butter.
And then, like magic, you have a smooth, creamy, super cheesy macaroni and cheese! In less than 30 minutes! And no more steps required than with a box mix... it's a miracle.
Really easy macaroni and cheese made with REAL ingredients.
miracle mac n' cheese $2.72 recipe / $0.68 serving
It's a miracle. Macaroni and cheese that is smooth, creamy, and gooey, is made in one pot, requires only a few ingredients, and is every bit as easy as the blue box. I'm serious. Seriously serious.I've seen versions of this recipe around the internet for a while and I really don't know what took me so long to try it out, but thank god I finally did. This is going to be a new staple in my house and if you're a fan of mac n' cheese then you MUST try this today.
Why does it work? Well, if you're familiar with regular macaroni and cheese recipes, then you know you have to go through the whole bechamel sauce process, which can be tedious and absolutely terrifying to new cooks. The roux in the bechamel sauce is what helps the cheese melt into the sauce rather than sticking together in one big, melted clump. It's those tiny flour particles that keep everything uniform and smooth. Wellll, this recipe has a short cut version of that. By simmering the pasta in the milk, all of those little starch particles that usually make your pasta water cloudy are in the milk acting just like the flour in the bechamel sauce!! It's a one step process! BINGO!
Anyway, when I came across this recipe on pinterest and saw the process for the 100th time, I finally decided to give it a try. ...and I hope I've convinced you to do the same today.
I used sharp cheddar and I've found that cheddar melts in better than other cheeses. I seasoned with salt, pepper, smoked paprika, and a bit of dijon, but you can use your own blend. Onion or garlic powder would make a nice, subtle mac n' cheese and a dash of hot sauce will add a zing. Use your taste buds to make it your own!
Miracle Mac n' Cheese
Adapted from Revolutionary Mac & Cheese from Macaroni & Cheesecake Total Recipe cost: $2.72
Servings Per Recipe: 4 (one cup each)
Cost per serving: $0.68
Prep time: 5 min. Cook time: 20 min. Total: 25 min.
| INGREDIENTS | COST | |
| 2.25 cups | milk | $0.70 |
| 2 cups (1/2 lb.) | dry macaroni | $0.65 |
| 1 cup | shredded cheddar cheese | $1.25 |
| 3/4 tsp | salt | $0.04 |
| 1 tsp | dijon mustard (optional) | $0.04 |
| 1/4 tsp | smoked paprika (optional) | $0.02 |
| 10-15 cranks | fresh cracked pepper (optional) | $0.02 |
| TOTAL | $2.72 | |
STEP 1: Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.
STEP 2: As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.
STEP 3: Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.
STEP 4: Turn the heat off and stir in the shredded cheese. Serve immediately.
Step By Step Photos
First, combine the dry macaroni noodles and 2 cups of milk in a medium pot. I used 2% milk and it was quite perfect.
Place a lid on top to help hold in moisture and heat. Bring the pot up to a boil over medium/high heat, stirring every few minutes or so. I wouldn't suggest turning the heat all the way up to high because milk can be delicate and may scorch.
As soon as it reaches a boil, reduce the heat to low and let it simmer until the noodles are soft and have absorbed most of the milk (about 10-15 minutes). It is VERY important to stir often during this process and replace the lid as soon as possible after doing so.
I like to season the mixture before adding the cheese because I feel like it dissolves in easier. Season with whatever you like. A little bit of salt (.5 to 1 tsp) is pretty necessary, but after that just go with it. Even just a touch of onion powder would be great. The type of cheese you're using will also dictate what seasonings to use. If the mixture begins to look dry here, add a little bit more milk. Turn the heat off at this point.
Add the shredded cheese and stir it in. The residual heat should be enough to melt it into the seasoned milk mixture. I love that this recipe only needs 1 cup of cheese... most macaroni recipes require 2 cups, plus a bechamel sauce made with butter.
And then, like magic, you have a smooth, creamy, super cheesy macaroni and cheese! In less than 30 minutes! And no more steps required than with a box mix... it's a miracle.
Really easy macaroni and cheese made with REAL ingredients.
Kaydol:
Kayıtlar (Atom)