HEALTHY MAC AND CHEESE

HEALTHY MAC AND CHEESE
Author: Pinch of Yum

HEALTHY MAC & CHEESE

Serves 4 - 1 cup per serving

INGREDIENTS
2 cups uncooked elbow macaroni 
1 tablespoon  butter
1 small onion                                                         (I skipped the onion)
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
3/4 cup milk
1 teaspoon salt
2/3 cup shredded cheese - Gruyere
parsley for topping
salt and pepper to taste

INSTRUCTIONS
1. Cook the macaroni according package directions.  Drain and set aside.  Heat the butter in a large skillet over medium low heat.  Cut the onion into thin rings and add to the butter in the pan, sautéing over low heat until fragrant and golden, about 20 minutes.
2.Meanwhile, remove the skin and the seeds from the squash.  Cut the flesh into small cubes.  Bring the broth to a boil and add the squash.  Cook for 5-7 minutes or until fork tender.  Drain, reserving 1/2 cup broth, and transfer squash to the blender.  Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy.  This should yield about 4 cups sauce.
3. Pour the pureed sauce over the cooked noodles and add the shredded cheese.  Stir to melt the cheese; add water or milk to adjust consistency as needed.  Serve with parsley, salt, and pepper to taste.  

This recipe is excellent!  At first I was a bit worried because I wasn't sure about the butternut squash and cheese combo.  Between the silky butternut squash that's cooked until its fall-apart tender in broth, and freshly shredded Gruyere that's melted into the sauce, you will not believe how creamy this mac and cheese recipe is.  And so sweet, too!  Not obnoxious, I'm eating dessert for dinner sweet, but, like, vegetable sweet.  If you are in a hurry, Bird's eye makes a microwaveable butternut squash to save time.
GRADE: A

BEANS-AND-GREENS TACOS WITH GOAT CHEESE

BEANS-AND-GREENS TACOS WITH GOAT CHEESE

Cookbook: MEATLESS from the kitchens of Martha Stewart Living - Serves 4

Rethink taco night; Here, lightly toasted corn tortillas are filled with sautéed chard, red onions, and white beans and topped with crumbled goat cheese and cilantro.  Vary the recipe by using other greens such as kale, spinach, or escarole, or swapping in black beans or pinto beans for the cannellini.  

Beans & Greens Tacos

3 tablespoons olive oil
2 red onions, sliced into 1/4 inch rounds           (I only used 1/4 of an onion)
5 garlic cloves, thinly sliced                               (I used minced garlic in a jar)
1 pound Swiss chard, stems and ribs removed, 
        leaves washed well and coarsely chopped
1 cup cooked cannellini beans, drained and rinsed
1/2 cup vegetable stock, preferably homemade (from the store - not homemade)
Course salt and freshly ground pepper
8 white-corn tortillas (8-inch size)                      (wheat tortillas)
1/3 cup crumbled fresh goat chees (2 ounces)    (crumbled  Feta)
Cilantro sprigs, for serving                                 (skipped)

1. Heat olive oil in a large high-sided skillet over medium.  Cook onions until soft, stirring frequently, about 6 minutes.  Add garlic, and cook, stirring, 1 minute.  Stir in Chard, beans, and stock.  Cook until greens are wilted and beans are warmed through, about 4 minutes.  Season with salt and pepper.  

2. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.  (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degree oven.)  Spoon chard mixture onto tortillas, dividing evenly.  Top with cheese and cilantro and serve.  

Delicious!  I didn't chop the Swiss Chard, so even though it wilted down, it was still pretty big pieces.  I also didn't heat the tortillas over a flame - I popped them in the toaster!  I had thought that salsa would be good with this - but it really doesn't need anything more.  I used whole wheat tortillas instead of corn because I personally think the corn tortillas are quite dry.  I noticed this was a gluten free recipe.
GRADE: A-

COCONUT CURRY TOFU

WHERE DOES CURRY COME FROM?

COCONUT CURRY TOFU

From allrecipes.com, submitted by Kathy Collins

Ingredients:
2 bunches green onions                                  (I used a yellow onion)
1 can light coconut milk                                 (Spicy Nothings Coconut Curry Simmer Sauce)
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoon curry powder
1 teaspoon minced fresh ginger                      (I used dry ginger)
2 teaspoon chile paste                                     (Huy Fong Foods Chili Garlic Sauce)
1 pound firm tofu, cut into 3/4 inch cubes      (I didn't notice this, so I mashed the tofu)
4 roma tomatoes, chopped                              (I used 5 garden tomatoes)
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil                            (I used dry basil)
4 cups chopped bok choy
salt to taste

Directions:
1. Remove white parts of green onions, and finely chop.  Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste.  Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet.  Cover and cook for 5 minutes, stirring occasionally.  Mix in basil and bok choy.  Season with salt and remaining soy sauce.  Continue cooking 5 minutes, or until vegetables are tender but crisp.  Garnish with remaining green onion.  

This exotic dish is easy to make, and blends the exciting flavors of ginger and chili paste with fresh vegetables in a creamy coconut milk base.  I wish I had chopped the tofu into cubes - I actually didn't see the instructions to cut into pieces, so I mashed it - didn't turn out as pretty.  When I chopped the bok choy, I also used the green leaves, which added color to the dish.  Next time I will add pea pods, and green and red pepper.  The flavor was excellent.  Served over Soba Noodles (traditional style buckwheat and wheat flour noodles with a nutty taste).  Also had watermelon.
GRADE: B+

ZUCCHINI-RIBBON LASAGNA

Zucchini-Ribbon Lasagna from the kitchens of Martha Stewart MEATLESS

serves 9

FOR THE SAUCE
1 can whole peeled plum tomatoes, with juice         I used Italian peeled tomatoes
< 2 tablespoons olive oil                                              I used grape-seed oil
1 small onion, finely chopped
1/4 teaspoon crushed red pepper flakes
12 ounces firm tofu, drained and pressed
2 tablespoons chopped fresh oregano leaves           I used dried oregano
course salt

FOR THE LASAGNA
2 zucchini, ends trimmed
1 cup part-skim ricotta cheese                                  I used regular ricotta cheese
1/4 teaspoon olive oil                                                skipped
freshly ground pepper

 1. Make the sauce: Pulse tomatoes with their juice in a food processor until finely chopped.  Heat olive oil in a large straight-sided skillet over medium.  Cook onion and red pepper flakes, stirring occasionally, until onion is softened, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat and simmer until thickened, about 20 minutes.  Coarsely crumble tofu and stir into sauce with chopped oregano; season with salt.  Let cool.
2. Make the lasagna: Preheat oven to 375 degrees.  Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife.  Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish.  Top with 1 cup sauce.  Dot evenly with 1/4 cup cheese.  Repeat twice with zucchini, remaining sauce, and 1/2 cup cheese.  Top with remaining zucchini; brush with the olive oil.  Dot with remaining 1/4 cup cheese, and season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes.  Let stand 10 minutes before serving. 



I also added Barilla lasagna pasta (no-boil) in my layers.  I think this would be just as good without the tofu.  It might be interesting to add fresh spinach too.  I would say the lasagna was very good.  Served with garlic bread and a salad.
GRADE: B

TACO BURGERS

Welcome!  This is my very first post!  

As I mentioned above, I have been forced to learn vegetarian cooking because my daughter has gone meatless.  This does not mean that I will not partake as a carnivore!  But in trying to be a good parent, I have to be sure my family is eating healthy and getting enough daily protein.  And you can be sure that when I eat out, I will be ordering a nice, juicy, rare steak!

For my first attempt, I thought I would try "Taco Burgers" from Happy Herbivore Cookbook by Lindsay S. Nixon.  Here is the recipe:

TACO BURGERS

1 15-oz can black beans, drained and rinsed                                                         

1 15-oz can kidney beans, drained and rinsed   (I used white kidney beans)     

1 taco seasoning packet                                     (I used 1/4 c salsa)

1/4 c ketchup or tomato sauce                           (skipped - used salsa)                 

2 tbsp prepared yellow mustard                                                                             

2 tbsp Vegan mayo or plain vegan yogurt    (I used lowfat Hellmanns mayo)

2/3 c instant oats                                                                                                     

8 buns or corn tortillas                                       (I used whole wheat hamburger buns)                          

toppings                                                     (cheese, onion, avocado, salsa & jalopenos)                  

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and set aside.  In a mixing bowl, mash beans with a fork until mostly pureed but still some half bean parts are left.  Stir in seasoning, ketchup, mustard, and mayo, and stir until well combined, then mix in oats.  Divide mixture into eight equal portions and shape into patties.  (They might feel a little wet, but they're fine.  Rinse off your hands frequently while shaping the patties.)  Bake patties for 10 minutes, flip them over, and bake for another 5-7 minutes or until lightly crusty on the outside.  Slap into a bun or tortilla with choice toppings.  

The first thing I noticed is that most of her recipes are not only vegetarian, but also vegan.  So you will see that I substitute anything 'vegan' with the regular product.

I did not have parchment paper, so I used foil - which didn't work too well.  The burgers were so liquidy that I couldn't shape them into patties and just spooned them onto the foil.  I added an extra 5 minutes to the first side so they were easier to flip - but they really didn't hold together to well.  Then I added another 8 minutes to the 2nd side and it still turned into hash instead of a patty.

Upon seeking out other bean burger recipes, I believe the recipe should add an egg and some bread crumbs to hold the burger together.  I will try the recipe again with added ingredients and post how it turns out.  I do want to note that the burgers really smelled good!  And I melted cheese on top (which helped in solidifying the shape).  Finally, adding raw onion, avocado slices, salsa and jalopenos really made the meal!  They were definitely messy - but also yummy!  Served cantaloupe as a side.    

GRADE: C

I just had to include some pictures of my beautiful niece!  Pictures by Catha Lin