Magic Pot "Rice-a-Roni"

I am quite pleased with myself! I created some sort of Rice-a-Roni/Hamburger Helper dish in six minutes in my magic pot. Quick, easy, yummy!

IP Beefy “Rice-a-Roni”

2 tablespoons butter
1 lb. ground beef
1/2 large onion, chopped
2 cloves garlic, peeled and minced
4 oz. spaghetti, broken into pieces
1 cup long grain rice
1 tablespoon Worcestershire sauce
1 tablespoon beef soup base
1 tablespoon dried parsley
1 teaspoon ground celery
1 teaspoon paprika
1/2 teaspoon black pepper
1 3/4 cups water

Add the butter to the IP, then sauté the ground beef, onion, garlic, spaghetti, and rice until the onion has softened, the beef is no longer pink, and the pasta starts to brown. Add the rest of the ingredients, stir, and then cook on manual for six minutes. Let release naturally.

My Favorite Go-To Pasta Dish

My garden has not been great this year: too much rain and too many pests. Still, it is the high holy season when my all efforts have come to fruition, and I am trying to use up everything I harvest in delicious and creative ways. So today, I made a seafood stir-fry fettuccine dish with onions, peppers, garlic, zucchini, sweet corn, spinach, and lots of fresh herbs. I've been making slightly different versions of this dish for nearly 30 years. It's quick, it's easy, it's good for you, and it's soooooooooooo YUMMY!

Seafood Stir-Fry Fettucine with Seasonal Vegetables and Fresh Herbs

1/4 cup olive oil
4 tablespoons butter
1/2 large onion, diced
1 hot pepper, seeded and diced (or use a sweet pepper for a mild dish)
1 small zucchini, cored and sliced*
4 cloves garlic, peeled and minced
1/4 cup white wine
1 to 1 1/2 lbs. surimi "krab" (thawed)
2 ears of corn, steamed, and cut from the cob**
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon seasoned salt (your favorite blend)
1/2 teaspoon black pepper
2 to 3 cups fresh spinach, chopped
1/4 cup each fresh chives, parsley, and lemon basil, chopped
1 lb. fettucine, cooked until al dente, drained and pasta water reserved (or pasta of choice)
1/4 cup grated Parmesan cheese

In a 3 1/2 quart Dutch oven, heat olive oil and butter over medium heat. Add the onion, hot pepper, zucchini, and garlic and saute for a few minutes until the onion is translucent. Deglaze the pan with white wine. Add the surimi and corn and cook for a few minutes until the seafood has softened. Season mixture with red wine vinegar, sugar, seasoned salt, and black pepper. Add the fresh herbs, the hot pasta, about 1/2 cup of reserved pasta water, and the Parmesan, and fold everything together gently to combine.

*I had zucchini and leftover corn to use this time, but I often used sliced mushrooms in this dish.
**I happened to have leftover cooked corn on the cob, but of course, you can cut the kernels off of raw corn, and then cook the corn with the other veggies at the beginning of this recipe.

Fall-in' Back into the Soup Routine

Despite my willing it not to be true, summer is over, and we're back to school. Even though it's only the beginning of the second week, I'm already stressed and exhausted! Since I figure my colleagues might be feeling the same way, I decided to make the first communal pot of soup of the semester to bring in and share at lunchtime. My most recent concoction was born of the question, why do people never put meatballs in chili? It was also born out of my desire to incorporate some seasonal vegetables such as local farm stand corn and zucchini and peppers from my garden. Lastly, it was born out of my need to make something fast and easy during the work week in my magic pot! I think it turned out delicious, and the crock pot emptied out pretty quickly at work today. :-)

Instant Pot Meatball Chili Mac Soup

2 tablespoons olive oil

1 medium onion, chopped

1 sweet pepper (or I use an Anaheim-type chili), seeded and chopped

4 cloves garlic, peeled and minced

1 medium zucchini, cored and shredded

1 15 oz. can diced tomatoes

1 8 oz. can tomato sauce

1 lb. (smallish) frozen meatballs

2 cups chicken broth

1 cup dried elbow macaroni

1 envelope taco seasoning

1 tablespoon chili powder
1 tablespoon brown sugar

1 teaspoon cumin

1/2 teaspoon black pepper
2 ears sweet corn, shucked and kernels cut from the cob

1 can chili beans in sauce

Add the olive oil to the pot on high saute. Cook the onion, pepper, garlic, and zucchini for a few minutes until the veggies are tender. Then add the tomatoes, sauce, meatballs, chicken broth, macaroni, and seasonings to the pot. Cook on manual for five minutes and do a quick release. Stir in the corn kernels and the chili beans. Taste to correct seasonings if necessary, and serve garnished with shredded cheese and/or sour cream on top.

Pesto...PRESTO!

I planted four kinds of basil this year--lemon, dark opal, lettuce leaf, and spicy globe--and I currently have it coming out of my ears! Obviously, I love fresh basil as much or more as the next guy, but let's face it: It's powerful juju! However, I learned a secret many years to taming that punch from the basil when making pesto, and that's to use an equal part of fresh spinach in the mix. Then when you combine the finished pesto with pasta, add a little heavy cream to mellow it out even more. Tonight's pesto featured lemon basil from my garden, Romano cheese, and macadamia nuts, and I topped the pasta with balsamic-marinated and grilled chicken.

Here's the pesto I buzzed up in the food processor tonight then added to cooked spaghetti rigate along with a few tablespoons of heavy cream:

2 cups fresh spinach
2 cups lemon basil
3/4 cup olive oil
1/2 cup Romano (or Parmesan) cheese
1/2 cup macadamia nut pieces
1 head garlic, cloves peeled (or use only 4 cloves like a normal person)
juice of 2 lemons
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Product Recommendations!

Product Recommendation #1:
I recently watched Bobby Flay, very atypically, get beaten trying to make gnudi, which is a little like a ravioli filling without the pasta around it, or like very light gnocchi. This left me with a profound hankering for gnocchi, and I remembered that I had a package of sweet potato gnocchi from Trader Joe's in the freezer. So I sautéed them in brown butter, chopped onion, and slivers of fresh sage from my garden, and finished the dish with salt and pepper and shredded Parmesan. And honestly, it was one of the best things I've ever had! Put this product on your TJ's shopping list immediately! SO YUMMY!!

Product Recommendation #2:

Cyd was always the grill master--the only cooking I could get her to do most times. But a friend recently commented that I don't seem to grill out much, and that made me stop and think: True enough, I probably haven't grilled out since Cyd passed away. So by the hardest, I managed to fire up my rusty old grill that only lights up on one side, and cooked some jerk pork using Walkerswood Jerk Seasoning that I bought on Amazon. I used country-style pork ribs coated liberally with the seasoning and refrigerated overnight. I must say, I usually make my own jerk marinade, but this stuff was DELICIOUS, without all the cutting and chopping! But I'm sure glad I bought the MILD Walkerswood jerk rub. YIKES! 🔥🔥🔥

Ina Makes Pasta, So I Make Pasta

Ina Garten is my spirit animal, and she prepared a lemon cream pasta on her show recently that inspired me to make something similar. Unlike Ina, I topped mine with some succulent smoked salmon that I brought home from St. John, New Brunswick, where I spent part of my summer vacation. What a fabulous combination! (Any seafood would be great with this pasta.)

Lemon Cream Angel Hair Pasta

In a medium hot skillet, melt 4 tablespoons butter and add:
1 hot pepper, seeded and minced
2 large shallots, peeled and minced

Saute until the veggies are tender.

Add:
zest and juice of two lemons
3/4 to 1 cup heavy cream
salt and pepper, to taste

Combine the sauce with one pound of angel hair pasta, cooked al dente and drained. Gently mix in chunks of smoked salmon. Garnish with 1/4 cup chopped fresh parsley.

YO! Philly Cheesesteak Pasta in the Instant Pot

I tried something new in my magic pot tonight, an adaptation of another one of those recipe videos that was going around Facebook, called Philly Cheesesteak Pasta. It turned out well, but it basically tastes like Beef Stroganoff. (That's okay. I like Beef Stroganoff. Tee hee.)

Instant Pot Philly Cheesesteak Pasta
(Source: Adapted from Twisted Food)

Brown in a large skillet over medium heat in two tablespoons olive oil:
1 3/4 lbs. stew meat (I used chuck)
1 teaspoon seasoned salt

Add browned meat to the IP. In the pan drippings plus one tablespoon butter, cook until tender:
1 large onion, diced
1 green pepper, diced (I prefer a Cubanelle)
4 cloves garlic, peeled and minced

Add the sauteed veggies to the pot, plus:
1 tablespoon flour
1 cup chicken stock
1 cup milk
1 tablespoon Worcestershire sauce

Cook on stew mode for 35 minutes, then let release naturally.

Leave pot on warm and add:
1 lb. penne, cooked to al dente and drained
1/2 cup milk
1 1/2 cups shredded cheddar
1/2 cup grated Parmesan
salt and pepper, to taste

Taken In by Another Social Media Cooking Video

I saw a recipe making the rounds on Facebook called Creamy Sundried Tomato Parmesan Chicken that looked good, so I tried it tonight. And it was delish! Of course, I changed a few things in the recipe, as is my way. I used bone-in thighs (skin removed), because that's what I had on hand. And as they were thicker cuts, I had to brown them in a skillet, then finish cooking them in the oven. I also used a bag of "Heavenly" cocktail tomatoes from Trader Joe's that I needed to use or lose and then just half the amount of sun dried called for in the original recipe. And I used light cream for the sauce and no corn starch. I did use the optional dried Italian herbs, but I omitted the fresh basil--though that would have been lovely if I had any and/or the will to go to the store during the latest arctic blast.

Creamy Sundried Tomato Parmesan Chicken
(Source: Adapted from Cafe Delites)

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets (I used bone-in thighs, skin removed)
2 tablespoons all-purpose flour
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt (I used a spicy soul seasoning blend)
1/2 teaspoon black pepper

For the sauce:
2 tablespoons reserved sun dried tomato oil (or olive oil)
2 tablespoons minced garlic
7 oz jarred sundried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
8 oz sliced mushrooms
11/2 cups milk (or half-and-half or light cream)
1 tablespoon cornstarch mixed with 2 tablespoons of milk**
1/3 cup freshly-grated Parmesan cheese (do not include for dairy free option)
2 teaspoons Italian herbs (optional for added flavour)
2 tablespoons fresh shredded basil, to serve

1. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
2. Heat one tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate. (I transferred them to a 350 degree oven for about 15 minutes until the thighs were cooked through.)
3. Add the remaining tablespoon of oil to the skillet; sauté the garlic until fragrant (about one minute). Add the sundried tomatoes and mushrooms; fry until the mushrooms are just soft. (I chopped up a bag of cocktail tomatoes and threw them in as well.)
4. Reduce heat to low-medium heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
5. Add in the parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed vegetables.

Trader Joe's to the Weeknight Rescue!

I have made the most delicious, quick and easy, though somewhat unusual dinner. I'm calling it Pork and Beans Pasta. I used leftover pork roast that I had cooked in my magic pot, two pints of homemade marinara made with my own garden tomatoes and herbs, and two cans of Trader Joe's Giant Baked Beans in Tomato Sauce. Then I served this hearty, savory sauce over Trader Joe's Organic Red Lentil Sedanini (like a small penne). So tasty, and so packed with protein and legume-y goodness!

 

Golden Globes Supper: Extra Shroomy!

Last night, I watched and live-blogged the Golden Globes on Facebook (as is my way). And for my special awards night supper, I created the best Alfredo dish I've ever made: Mushroom Pesto Alfredo with Three-Cheese Tortellini, Balsamic Mushrooms, and Fresh Spinach. MMM!!!

This is going to be a little hard to recreate because of one ingredient. Like an episode of Co-Op Chopped, I ended up with local mushrooms and spinach in my basket the other day, and something from the 50% off markdown bin (always a trove of tasty treasures!)--mushroom pesto. Of course, you may omit that in the Alfredo sauce, but it won't be as lusciously earthy and shroomy. Good luck finding some, though. Try your fancy food stores and/or health food stores. Or make your own!

Mushroom Alfredo Tortellini with Fresh Spinach

Mushroom Pesto Alfredo:
4 tablespoons butter
2 oz. cream cheese
1 1/2 cups half-and-half (up to 2 cups)
1 teaspoon granulated garlic
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
pinch of cayenne
1/3 cup grated Parmesan cheese
2 tablespoons prepared mushroom pesto

Balsamic Mushrooms:
2 tablespoons bacon fat
1/2 onions, thinly sliced or diced
1 lb. crimini mushrooms, washed and cut into chunks (or thickly sliced)
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper, to taste

1 family-sized package refrigerated three-cheese tortellini

1 (or 2) cups chopped fresh spinach

In a medium sauce pan on low heat, melt butter and cream cheese. Add the half-and-half and granulated garlic and whisk until smooth. Cook over low heat, whisking frequently, for about 15 minutes or until the mixture has thickened. Add the seasoned salt, pepper, cayenne, and Parmesan. Whisk until smooth, and cook on low for a few more minutes, whisking frequently. Remove from heat and whisk in the mushroom pesto. (Thin the sauce with more half-and-half or milk if it gets too thick.)

Meanwhile, to a large skillet over medium heat, add the bacon fat (or butter or olive oil or a mix of the two), then saute the onions and mushrooms until tender and the mushrooms start to brown. Add the minced garlic and dried thyme and cook for another couple of minutes. Deglaze the pan with the balsamic vinegar and season the cooked mushrooms to taste with salt and pepper.

Lastly, cook the tortellini according to package instructions and drain. Mix the pasta with the Alfredo sauce, the balsamic mushrooms, and the spinach. Garnish with more Parmesan before serving.

Who knew the Amish ate Velveeta?

In yesterday's post-holiday dolor (your word for today), I fell down a YouTube black hole of Amish cooking videos. And I felt shamefully drawn to this casserole called Yumasetta (obviously gibberish which can't even be a real Pennsylvania Dutch word!), that's made with processed foods and cream o' chemical soup. Nevertheless, I had everything on hand to make it, including gen-u-wine Amish egg noodles, so I gave it a go.

As it turns out, it's not bad. It tastes like this sweet spaghetti that my friend and former roommate, Kim, used to make back in the day, but with egg noodles instead. I would make it again, but I'd swap out the Velveeta-type cheese for a cheddar-mozzarella blend, and I'd cut back a bit on the brown sugar, too. Still, I think this would be a hit at a church potluck.

Yumasetta (Amish Beef and Noodle Casserole)
(inspired by several YouTube video recipes)

2 lbs. ground beef (I used 1 lb. of beef plus a large can of mushrooms--I would keep it to one pound of meat, but use fresh mushrooms next time)
1 onion, chopped
1/2 teaspoon granulated garlic
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
1 can tomato soup (I used tomato bisque, because I'm fancy), undiluted
2 tablespoons brown sugar (I'd cut this back by half)
few shakes of hot sauce, optional
8 oz. Velveeta, sliced or Kraft Singles (I'd use shredded cheddar and mozzarella next time)
16 oz. medium egg noodles, al dente
1 can cream of chicken soup, undiluted
1 teaspoon dried parsley, optional (or use fresh if you have it!)

Brown the ground beef with the onions in a large skillet, and drain excess fat. Stir in the mushrooms (if using), and the granulated garlic, seasoned salt, pepper, and tomato soup. Pour this mixture into a 9x13 (sprayed) casserole dish. Layer the cheese on top. 

Meanwhile, cook the noodles until they are a little underdone. Drain, return to the pot, and stir in the cream of chicken soup and the parsley, if using. Top the casserole with the noodle mixture, cover with foil, and bake at 350 degrees for 30 minutes, then let sit for 15 minutes before serving.

Surviving the Holidays with Food and Friendship

Christmas/Winter Break is going to be rough for me this year, but thank goodness I have friends who are helping me through it. They don't have to do much except invite me over to sit on the couch and watch something together. And if there are also good eats to share, more's the better! Recently, my friend Sally, who has been one of 2016's very few blessings in my life, invited me over for a fusion meal of chicken lettuce wraps and taco soup with rice while we watched Frozen.

So tonight, I decided to return the favor by trying out a new recipe on her from a Delish video that scrolled through my Facebook feed the other day for Garlicky Shrimp Alfredo Bake. Sally loves shrimp, as do I, and nothing can ever be too garlicky for me, so I declare this dish a real winner, and a cozy casserole to share with dear friends.

Garlicky Shrimp Alfredo Bake
(Source: Delish)

10 oz. penne
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
3/4 c. milk
1/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/4 c. plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and two tablespoons parsley. Season with salt. Cook until shrimp is pink and no longer opaque, two minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining two tablespoons butter to skillet to let melt, then add flour and whisk until golden, one to two minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.) Sprinkle with remaining 1/4 cup mozzarella and two tablespoons Parmesan and bake until melty, five to seven minutes. Broil two to three more minutes until top is golden (watch it carefully so it doesn't burn!).

Garnish with remaining tablespoon parsley and serve.

Ramen...for Realz.

BEHOLD my special Golden Globes night dinner: Ramen in a Rich Pork Broth with Braised Pork Belly and a Teriyaki Soft-Boiled Egg. (The bone broth and the eggs were cooked in my magic pot...of course!) Now, I know this recipe looks daunting, and I ain't gonna lie--you have to start the day (or at least the night before). But none of it is hard, and if you have an Instant Pot, it makes it even easier. It's mostly a lot of passive time, and the result of your "slow food" efforts will be richly rewarded! Of course, those of you who live in more metropolitan areas with many excellent ethnic eateries that you frequent, you may choose to just hit up your local noodle shop and call it a day. But as I live in the sticks, I have to make my own ramen--the real stuff, not that crap on which impoverished college students live. Besides, it's winter time. If you're stuck inside anyway, might as well make some awesome soup to warm your bones!

Ramen in Rich Pork Broth with Braised Pork Belly and Teriyaki Eggs
(Source: adapted from Steamy Kitchen)

Kotteri Pork Broth:
2 tablespoons olive oil (or vegetable oil)
2 large or 3 medium onions, sliced
2 lbs. pork spareribs (have the butcher cross cut in thirds horizontally, then cut each long piece in quarters between the bones--this will help render more collagen for a broth with great body)
3 pork trotters (have the butcher slice these, too)
4 large cloves garlic
water to cover
1/2 to 3/4 cup soy sauce
1/4 cup mirin
1 tablespoon miso
1 tablespoon grated ginger
1 tablespoon sriracha, or to taste
1 teaspoon white pepper
2 cloves garlic, pressed or smashed into a paste
1 package refrigerated angel hair pasta (better yet, fresh noodles from a local Asian market if you have one, or quality airdried Ramen noodles if your grocery store carries them)

In the IP on saute, cook the onions low and slow for up to 45 minutes until a deep golden brown and caramelized, stirring frequently.

In a large stock pot on the stove, cover the spareribs and trotters with cold water and bring to a hard boil for at least five minutes to remove all the gunk that will float to the top. Rinse the bones and when the onions are done, place the clean bones in the IP. Add four garlic cloves and cold water to the max fill line, then cook at high pressure (Manual) for 90 minutes and let it release naturally.

Strain the bones and other solids from the stock and chill overnight. When cool enough to handle, pick meat from the cooked bones and reserve (in the fridge). The next day, remove the solidified fat from the top of the chilled broth. Reheat on saute and add soy sauce, mirin, miso, ginger, sriracha, white pepper, and crushed garlic. (Photos and bonus video to follow.)

Using the right ingredients and following the proper methodology should result in a broth that is well-flavored, gels beautifully, has wonderful body and texture, and is so good for you! Check it out in this video: https://www.youtube.com/watch?v=kzLnj854x14

When ready to make the ramen, bring the broth to a roiling boil and add the noodles. Cook just until "al dente." Add cooked noodles and broth to big bowls with any toppings you desire. Start with the reserved meat, then below are some other ideas.

Teriyaki Eggs (aka Ajitsuke Tamago):
6 soft-boiled eggs (cooked on high in the IP for 3 minutes with QR into an ice bath, then peeled)
1/2 cup teriyaki sauce (or soy sauce plus 2T brown sugar)
1/2 cup water

Mix the teriyaki sauce and water, and then let the eggs marinate in the mixture for two hours or in the fridge overnight. Do this the night before as with the broth that needs to be chilled and defatted the next day.

Braised Pork Belly:
3/4 lb. pork belly
1 cup chicken stock
1/4 cup teriyaki sauce (or soy sauce plus a a tablespoon of honey or brown sugar)
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
squeeze of sriracha

Place the pork belly in a Pyrex loaf pan, cover with the chicken stock, teriyaki sauce, garlic, pepper, and sriracha, and cook at 300 degrees for three hours, flipping the pork belly every half hour or so. Remove from the liquid, slice, and then crisp the pieces on both sides in a saute pan over medium heat.

Other possible toppings:
julienned carrots
sliced scallions
bean sprouts
oyster mushrooms
cilantro leaves
squeeze of fresh lime

Instant Pot Mac and Cheese: Buh-bye, Blue Box of Processed Chemicals!

I used to believe that just the function of boiling eggs was worth the price of the IP, but now I have decided that the sole purpose of this magic pot is to make four-minute macaroni and cheese! WOW!!

I followed the recipe below, but I browned a pound of smoked sausage pieces on Sauté first before adding the pasta and water and stuff, then when the mac and cheese was all done, I stirred in some thawed green peas. (And I did not add the bread crumb topping...this time.)

Oh, and it gets a little lumpy and grainy overnight in the fridge, but it smooths right back out if you stir in a couple/few tablespoons of half-n-half as you reheat.

Instant Pot Mac and Cheese
(Source: adapted from Dad Cooks Dinner)

1 pound dried elbow macaroni (I used shells)
2 tablespoons butter
1 tablespoon yellow mustard (I used 1 teaspoon Dijon plus 2 teaspoons yellow)
1 teaspoon hot pepper sauce
1 tablespoon kosher salt (I used about 2 teaspoons of Cajun seasoning)
4 cups water
1 (12 ounce) can evaporated milk
16 ounces shredded extra-sharp cheddar cheese
6 ounces shredded Parmigiano cheese

Bread Crumb Topping (optional)
1 cup panko bread crumbs

Pressure cook the pasta and spices: Stir the macaroni, butter, mustard, hot pepper sauce, salt, and four cups water in the pressure cooker pot. Lock the lid on the pressure cooker and bring the cooker up to high pressure. Cook on high pressure for four minutes, then quick release the pressure and remove the lid.

Stir in the evaporated milk and cheese: Turn the heat under the pot down to low (or turn the electric pressure cooker to simmer), and stir in the evaporated milk. Test a piece of pasta by taking a bite--it should be al dente, but cooked through. If the pasta is still tough in the middle, simmer it for a few minutes, until it is tender. Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.

Top with breadcrumbs and broil: Optional step, if you like a toasted bread crumb topping: Pour the macaroni into a 3 quart broiler-safe dish, patting it down to level out the surface. Sprinkle the panko over the macaroni and cheese in an even layer. Broil the macaroni and cheese on high until the bread crumbs are toasted, about 5 minutes. Check the bread crumbs often--they go from pale brown to burnt in a flash.

Notes:

4 cups of water is just enough to cook one pound (16 ounces) of pasta. No draining is necessary; the water will be absorbed by the pasta. If you have a smaller box of pasta--12 ounces and 13.25 ounces are common sizes of whole wheat pasta--cut the water back to three cups. (Everything else can stay the same.)

2016 is already COOKIN'!

As Suzie Diamond says in The Fabulous Baker Boys about New Year's resolutions, "I figure all that stuff's a bunch of crap, anyway. You do what you do, right?" But one resolution I know I can keep is to cook lots of tasty food in new year, and I'm already cooking up a storm for 2016! I made Monte Cristo Sliders and Sour Cream Banana Cake with Vanilla Bean Frosting for a New Year's Eve party last night. And then for lunch today, I whipped up a hearty and comforting (and easy!) Beefy Tomato Soup. Shout-out to my wonderful friend, Karen, for sharing the recipe. All in all, what a delicious start to the new year!

Here are the pics and recipes:

My friends at the New Year's Eve party that I attended were all over these tasty little sammies, and I took home two empty pans! WOOT! They also loved the banana cake, even some of them who claimed (like myself) not to like bananas. I especially loved the frosting, and I will use it n the future of other kinds of cakes.

And the soup I made for lunch today is also going into a regular rotation around here! It's simple and yummy, and perfect for a busy work week dinner with leftovers to take for lunch the next day.

Baked Monte Cristo Party Sliders
(Source: Creme de la Crumb)

12 King's Hawaiian rolls, sliced in half horizontally
12 slices deli ham
12 slices deli turkey
6 slices swiss cheese, cut in half
1/2 cup butter (8 tablespoons), melted
1 egg
2 tablespoons dijon mustard
1 to 2 tablespoons powdered sugar
raspberry preserves (I used homemade black raspberry-peach jam)

Preheat oven to 350 degrees and lightly grease or spray a 9x13 inch baking pan. (I used disposable aluminum pans covered with foil to take to the party.)

Slice rolls in half horizontally. Place bottom halves (side by side, touching) in your prepared baking pan. Distribute ham over the bottom half of the rolls. Next layer the turkey, then the swiss cheese. Top with the top halves of the rolls.

In a bowl, whisk together melted butter, egg, and dijon mustard. Pour mixture over rolls. Cover loosely with foil (tent the foil so that it does not touch the tops of the rolls) and bake for 20 minutes.  Uncover and bake for 10-15 minutes longer.

Using a mesh strainer, sprinkle with powdered sugar and serve the sliders with raspberry preserves.

To Die For Banana Cake with Vanilla Bean Frosting
(Source: adapted from Cooking Classy)

1 1/3 cups granulated sugar
1/4 cup butter, softened
1 cup sour cream
2 large eggs
1 1/2 cups mashed overripe bananas (from about 3 large)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup chopped walnuts or pecans, optional

Frosting
1/3 cup butter, softened
1/4 cup + 2 tablespoons heavy cream
1 teaspoon vanilla bean paste
2 1/2 cups powdered sugar

For the cake:
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (or use baking spray) then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter, then mix in sour cream and eggs (occasionally scrape down bowl throughout mixing process). Stir in mashed banana and vanilla extract. Add the flour, salt and baking soda then mix well. Mix in nuts, if using.

Pour batter into prepared baking dish, spread into an even layer and bake in preheated oven until toothpick inserted into the center comes out clean, about 33 - 38 minutes. Cool completely on wire rack before frosting.

For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, powdered sugar and vanilla bean paste. Slowly add in heavy cream and mix until smooth and fluffy. Spread over cooled cake. Store cake in refrigerator in an airtight container. Let rest at room temperature a bit before serving.

Beefy Tomato Soup
(Source: adapted from Mantitlement)

1 lb. ground beef
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, peeled and minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
pinch of red pepper flakes
1 (23.5) oz jar of your favorite pasta sauce
4 cups chicken stock
1/2 cup (1/2 8 oz. package) cream cheese
11/2 cups  elbow macaroni or short-tubed pasta
1/4 cup fresh chopped basil, divided (or 2T dried)
Parmesan cheese, for garnish

In a large pot heat the olive oil over medium heat. Add the onion and cook for three to four minutes until the onion gets soft. Add the ground beef, breaking up with a spoon and cook until no longer pink, then add the garlic, salt, pepper, oregano, and red pepper flakes to the beef and stir to combine. Next pour in the chicken stock, scraping the bottom of the pot as you stir, then add the jar of pasta sauce.

Bring the soup to a simmer and let cook for ten minutes. Stir in the cream cheese, using a whisk to incorporate it well, then add half of the fresh basil. Pour in the pasta, stir and let cook for another ten minutes with the lid on. (If the soup is too thick for your liking, thin with additional chicken stock.)

Spoon into bowls and garnish with the leftover basil and a sprinkle of Parmesan.

There's still time for summery pasta salads!

There is precious little of summer--and my summer break--left, but I am trying to relish every last minute of it! I have been hanging at home, organizing lots of long-neglected home repair projects. While I wait for handymen and contractors to come, I try to tend to some inside projects as well. In fact, it's only 1:30pm, and I already had dinner ready!

I made this shrimp pasta salad, adapting a recipe from Cooking Light. Before serving, I will throw some little cocktail or cherry tomatoes in there for some much-needed color and a little extra flavor. But I already tasted it, and it's YUM! I think I will make a second batch for some friends who are going through some difficult medical treatments right now. This is a perfect dish to share with friends and neighbors, because it can be served warm, room temperature, or cold.

Warm Pasta Salad with Shrimp
(Source: adapted from Cooking Light)

3 cups uncooked farfalle (I used multi-grain rotini)
1 cup canned cannellini beans, rinsed and drained (I used the whole can, so about 2C)
1/4 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard (I used 2T)
1 teaspoon minced fresh garlic (or 1T!)
2 tablespoons chopped capers (I didn't have any, so I swapped out a little minced pickled jalapeno slices)
1/4 cup olive oil plus 2 tablespoons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
1/4 teaspoon seafood or Cajun seasoning
1/4 teaspoon lemon pepper
1 1/2 cups chopped fresh spinach (I doubled this)
1/4 cup minced red onion (I used a sweet onion)

*I also added 2 tablespoons each of chopped fresh basil, finely-shredded Grana Padano cheese (or any hard cheese of your choice), and pine nuts. Oh, and like I said, a chopped-up tomato would not be wrong in this.

Boil the pasta according to package instructions. Drain and cool to warm. Toss the drained beans in there as well.

In a large bowl, whisk together the lemon juice, mustard, garlic, minced jalapeno (if using capers, add those at the end), olive oil, salt, and pepper. Toss the warm pasta and beans with the dressing.

In a skillet over medium, heat two tablespoons of olive oil. Toss the shrimp with the seafood or Cajun seasoning ad the lemon pepper. Sauté for about a minute on each side and remove from heat. Add the shrimp (scraping the goodness from the pan) into the pasta and bean mixture. Stir in the chopped spinach, onion, basil, shredded cheese, and pine nuts. Serve immediately for a warm salad, or make a day ahead and chill.

CLCA Days 27-28: Farm-to-Table Fabulousness!

"Cyd's Low-Carb Adventure," Day 27
Breakfast: "Green" Smoothie with Berries, Almond Milk, and Chia Seeds (I added a half cup of spinach leaves to her regular berry smoothie--she liked it!)
Lunch: Take-Out Salad
Snack: Fresh New York Peaches and Whipped Cream
Dinner: "Protein-Style" (Bunless) Cheeseburgers
Dessert: Carrot and Tangerine Frozen Pop (Those Outshine Bars are YUMMY!)

I made my first secret raid on Janice's garden today. I snitched two zucchini, a bunch of Lacinato kale, a few Czech Black hot peppers...oh, and a handful of basil (in my pocket--not pictured). And I used half of this haul (except the peppers) in tonight's wonderful dinner.

"Cyd's Low-Carb Adventure," Day 28
Breakfast: "Green" Smoothie with Berries, Almond Milk and Chia Seeds
Lunch: (She worked though lunch. Hmph!)
Dinner: Creamy Zoodles with Leeks and Bacon and Cheesy Kale-Stuffed Pork Chop with Garden Bruschetta
Dessert: Local Peaches with Whipped Cream, Blueberry Fruit and Veggie Frozen Pop
Midnight Snack: Corn on the Cob (Tee hee.)

I spent two hours in the kitchen tonight creating a most elaborate and fabulous meal! From Bon Appetit, I made Creamy Pappardelle with Leeks and Bacon (with zoodles instead of pasta for Cyd). And then I made up an entrée: brined pork chops stuffed with lacinato kale, onions, garlic, feta and blue cheese and topped with fresh garden bruschetta.

The zucchini, kale, and the basil in the bruschetta were from the garden that I planted at my friend Janice's, the tomatoes were from the farm stand up the road, the garlic and feta were from farms that we visited in Maine, and the cream was from my local milk share. Farm to table, YO!

Kale and Cheese Stuffed Pork Chops with Garden Bruschetta

Pork Chop Brine:
1/4 cup kosher salt
1/4 cup sugar
3 cups water
4 butterflied pork chops

Kale and Cheese Filling:
6 tablespoons olive oil, divided
1/2 large onion, thinly sliced
2 cups Lacinato kale, chopped
2 large garlic cloves, peeled and minced
1/4 cup white wine (or chicken stock)
1/4 teaspoon black pepper
2 oz. blue cheese, crumbled
2 oz. feta cheese, crumbled

Bruschetta:
2 large tomatoes (baseball-sized), seeded and cut into large dice
1/4 cup onion, finely chopped
4 garlic cloves, peeled and minced
1/4 cup fresh basil, cut into a chiffonade
1 tablespoon balsamic vinegar
1 tablesoon olive oil
salt and pepper, to taste

Combine the kosher salt, sugar and water and mix well to combine. Brine the butterflied pork chops while you make the filling.

To make the filling, add two tablespoons of olive oil to a skillet over medium heat, then saute the onions until tender. Add the chopped kale and garlic and cook until the kale has wilted down. Add white wine (or chicken stock) and cook until the liquid is absorbed. Remove from heat. When the kale mixture is completely cool, stir in the crumbled cheeses.

Preheat the oven to 350 degrees. Divide the cooled kale and cheese filling into four portions. Remove the pork chops from the brine and rinse well in cold water. Pat dry with paper towels. Spread a quarter of the filling onto each of the pork chops. Tie up with kitchen twine (or secure with toothpicks). Add the remaining 1/4 cup of olive oil to an ovenproof skillet over medium heat. Cook the pork chops until deep golden brown on both sides. Then put the skillet in the oven and finish cooking the chops for about ten minutes (or until an internal temperature of 145 is achieved). Let rest for at least five minutes, loosely covered with foil.

Meanwhile, make the bruschetta. Chop the tomatoes, onions, garlic, and basil and combine in a bowl. Drizzle in the balsamic and olive oil and season with salt and pepper. Gently stir everything together. Top each stuffed pork chop with a couple of generous spoonfuls of bruschetta.

Creamy Pappardelle with Leeks and Bacon
(Source: Bon Appetit, February 2013)

2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
*I also added two cloves of peeled and minced garlic.
kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks (and garlic, if using) and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving two cups of the pasta cooking liquid.

Add pasta, Parmesan, and one cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

CLCA Days 21-22 and An Awesome Seafood Salad

"Cyd's Low-Carb Adventure," Day 21
Breakfast: Hard-Cooked Eggs
Lunch: Turkey and Cheese Sandwich on a Whole Wheat Tortilla
Dinner: Bunless Baconator from Wendy's (uh-oh)
Snack: Dill Pickles

CLCA, Day 22
Brunch: Eggs and Ezekiel Toast
Dinner: Barbecue Chicken, Corn on the Cob, Sauteed Squash/Peppers/Onions
Dessert: "Carb Smart" Ice Cream
Snack: Bologna and Cheese Sandwich on Whole-Wheat Tortilla (Well, at least she's getting her appetite back, so I'm turning a blind eye to some of her recent choices.)

Not that I'm one to talk. I had to break away from the primal lifestyle temporarily to make this awesome pasta salad with crab, avocado, cheddar cheese, cucumbers, and peas that was recommended by our favorite lobster vendor, Mother Shuckers Clam Shack, in Maine. GOOD STUFF! (I did use high-fiber fusilli if that counts for anything.)

I would totally make this again, but in the future, I would either omit the cheese or use something milder--the sharp cheddar tends to overwhelm the delicate flavors of the crab and avocado. Oh, and a teaspoon or so of Old Bay never hurt anything either. This dish would be terrific for those last summer potlucks--there's still about a month until Labor Day! *sad trombone*

As for the recipe, I will quote the hilarious Mother Shucker herself:

Crab and Avocado Pasta Salad

1 box of curly pasta. Curly pasta "grabs" the crabmeat. Rotini, Gemelli, ones like that ...are good, but elbow IS NOT. You get the drift? You need that curl and length. It really does make a difference! Boil pasta el dente and then strain in cold water. Dump into a BIG bowl and add:

1 cup frozen, cooked peas, cooled
1 block of sharp cheddar cheese cubed small (8 oz)
1 cucumber cubed small
1/2 avocado cubed small (or use the whole thing, duh)
4 boiled eggs, cubed
1 lb crabmeat (sorry, we don't sell it, but find it, buy it, TRY THIS!)
1 heaping spoon of HELLMANS and 1 heaping spoon of Miracle Whip. No matter if you like mayo or salad dressing or NOT, you have to use half and half. Don't argue! Just do as I tell you
A little salt and pepper to taste!

Note: If real crab isn't in your budget, I used imitation krab, which I quite enjoy. Or tuna would be good, too.

Whoever came up with this should be sainted!

On my way back from the PBGV National in Harrisburg, PA a couple of weeks ago, of course, I HAD to stop at Wegman's, the world's best grocery store. I acquired many wonderful things, like I do. But I discovered something truly revolutionary in the frozen foods section. 

If you have the good fortune in life to live near a Wegman's, RUN, do not walk, to that most magical grocery store and buy yourself a big bag of...wait for it...mac and cheese ravioli. Then make a blush sauce with a pint of homemade spicy tomato sauce and a cup of farm-fresh cream and prepare yourself for gastronomical nirvana. #yourewelcome

"Tuna in your mac salad? That's CRAZY TALK!"

I have a young colleague at work named Jarrod who teaches psychology and is an all-around delightful human being!  He is an enthusiastic and dedicated instructor, and his students adore him, but he also has many other interesting qualities. First of all, he and his lovely and brilliant wife, Christina, have FIVE--count 'em, FIVE--kids, and he's an awesome dad. Also, he seems to be able to build or repair anything--a brilliant handyman. And as I have recently learned, he has worked in a professional kitchen and as a caterer, and has MAD skills in the kitchen!

After graduation last night, a bunch of us stopped off for a drink at a local bistro, and as we sat on the patio in the drizzling rain (apparently, we're too dumb to come out of the rain), Jarrod and I began comparing notes about macaroni salad. Interestingly, we hold similar views of what makes a mac salad great--like shells are preferable to elbows, and especially, the inclusion of tuna. But he has other fervent but idiosyncratic beliefs, such as you need to find the right balance of mayo to Miracle Whip for the dressing, and that the "secret" ingredient that makes all the difference is a pinch of...wait for it...Lawry's Season Salt. Um, okay. And my belief is that his recipe (based on his mom's) needs some olives, a little ground celery, and maybe a hit of sriracha...because everything does.

Thus, I give you our delicious hybrid, and since I teach speech and Jarrod teaches psych, I shall call it, "Crazy Talk" Mac Salad--as is, "You put TUNA in your macaroni salad? That's just CRAZY TALK!"

"Crazy Talk" Mac Salad

1 lb. small shells or rings, cooked, drained and cooled
4 hard-cooked eggs, cooled, peeled and chopped
1 can chunk tuna, drained
1/4 cup finely-minced onion (or a few green onions or a bunch of chives)
1/2 cup chopped olives (I used green salad olives)
1/2 teaspoon ground celery
1/4 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/4 cup Miracle Whip
2 teaspoons yellow mustard
squirt of sriracha, optional

Instructions? I think you know what to do.