HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
HIGH DESERT BLUE CORN MUFFINS
This comes from the February 2004 issue of Vegetarian Times. It begins, “The remembered flavors, colors and aromas of Santa Fe: Blue cornmeal’s grey-blue-lavender shade is mysterious and shadowy, which is somehow the visual counterpart of sage’s haunting aroma. Here, its aroma is subtle and gently enticing, barely noticeable at first. As the muffins cool, it grows more pronounced but not excessive. Sage is much easier to cut with scissors than to mince with a knife. Just stack the sage leaves, scissor once or twice lengthwise, then cut crosswise into tiny ribbons. If blue cornmeal is not available, substitute white or yellow meal. To make vegan buttermilk: Place 1 cup plus 3 tablespoons unflavored soymilk in a 2- or 4-cup measuring cup. Stir in 1 tablespoon lemon juice or cider vinegar, and set aside for several minutes.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/high-desert-blue-corn-muffins/
1/2 cup piñon nuts
1 cup unbleached white flour
1 cup stone-ground blue cornmeal
1/2 tsp. salt
1 Tbs. baking powder
1 1/4 cups buttermilk
1/2 tsp. baking soda
2 large eggs, or reconstituted egg substitute to equal 2 eggs
1/2 cup granulated sugar, preferably semirefined
1/3 cup mild vegetable oil such as corn, canola or peanut
1 to 1 1/2 Tbs. julienned fresh sage
Preheat oven to 400F. Spray a 12-cup muffin tin with nonstick cooking spray.
Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar, oil and sage.
Stir combined wet ingredients into dry until mixture is not quite blended. Add piñon nuts with a couple of strokes so the mixture is just barely combined. Spoon into prepared muffin tin.
Bake for 15 to 20 minutes, or until edges are golden brown and caps are high and rounded. Serve hot.
nutritional information Per Muffin:Calories: 220; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 35 mg; Sodium: 320 mg; Fiber: 1 g; Sugar: 9 g
SPICED PUDDING
This yummy recipe and the next one both come from the November 2015 issue of Runner's World, page 58 (“Get Pump(kin)ed Up!”), and posted on September 29, 2015. The article begins, “Canned pumpkin is not only more convenient than fresh—it's better for you, too. One cup packs three times as much beta-carotene as boiled-and-mashed fresh pumpkin, plus seven grams of fiber. A caveat: 'Don't get the pre-spiced ‘pie’ mix that has lots of added sugar,' says longtime runner Mark Bittman [RW contributing food writer], whose latest book is A Bone to Pick, a collection of essays from The New York Times. 'You want pure puree.' Here's how he uses this seasonal favorite.”
The pudding recipe begins, “The texture of this pudding is so creamy, you'll swear there's dairy in here.” Makes 6 servings.
To view both this and the Fall Pancakes recipes online, click here.
Ingredients
24 oz. silken tofu (about 3 cups)
1 can (15 oz.) pumpkin puree
1/3 cup maple syrup or other sweetener
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Directions
Put all of the ingredients in a food processor or blender. Puree until the tofu is smooth and the pumpkin is fully incorporated. Divide the mixture into six 1-cup bowls and refrigerate them until set, about 2 hours. Makes 6 servings.
VEGETABLES KORMA
This comes from page 30 of the February 2010 issue of Vegetarian Times. It begins, “The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.” Serves 2 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/vegetables-korma/.
1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. Plus 1/8 tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender.
Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
nutritional information Per 1 1/4-cup sauce over 1/2 cup rice: Calories: 415; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 82 g; bCholesterol: 0 mg; Sodium: 69 mg; Fiber: 7 g; Sugar: 19 g; Gluten-Free
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
