#85 Carroty Mac and Cheese

Everyone loves mac and cheese but you really haven't lived until you have have tasted it homeade and fresh from the oven. I had been looking for a recipe for oven baked mac and cheese for a while. I was thinking about trying "Four-Star Macaroni and Cheese Bake" from Kraft Canada (http://www.kraftcanada.com/en/recipes/four-star-macaroni-cheese-bake-85593.aspx) but I ended up settling for this recipe from Oprah Magazine (March 2012 adapted from a recipe by Melissa Clark). The recipe can be viewed online at: http://www.oprah.com/food/Simple-Recipes-You-Can-Memorize-Go-To-Recipes/14).

I liked that this recipe called for whole wheat pasta. I also liked the idea of the recipe being infused with carrots…any sneaky way to incorporate vegetables into a meal was suddenly appealing to this new mom!

Ingredients:

• 3 cups sharp cheddar cheese, grated
• 2 cups whole wheat macaroni
• 2.5 cups carrot, coarsely grated
• 4 tbsp butter
• ¾ cup sour cream
• ¼ cup whole milk
• 2 eggs
• 1 tsp salt
• ¾ tsp mustard powder
• 4 grinds black pepper
• ¼ cup grated parmesan cheese

Directions:

1. Preheat oven to 400° and grease an 8-inch square baking pan.

2. Grate 3 cups sharp cheddar cheese (about 12 ounces).

3. Cook 2 cups whole wheat macaroni in salted boiling water; a few minutes before pasta is finished, add 2½ cups coarsely grated carrot. Drain, then stir in 2½ cups Cheddar and 4 Tbsp. butter.

4. Whisk together ¾ cup sour cream, ¼ cup whole milk, 2 eggs, 1 tsp. kosher salt, ¾ tsp. mustard powder, and a few grinds of black pepper. Fold into pasta and pour mixture into prepared pan.

5. Sprinkle ½ cup remaining Cheddar and ¼ cup Parmesan on top.

6. Bake until golden brown, about 30 minutes.

(Serves --)

I would possibly consider experimenting with some different cheeses in this recipe. I wouldn't eliminate all the sharp cheddar but instead of using 3 cups I might use 2 cups and a cup of something else. Just a thought!

#84 Quinoa

My first experience with quinoa (pronounced 'Keen wah') was as a side dish at a restaurant. Impressed by its texture and taste I purchased a couple cups of it at my neighbourhood dried goods store. While making my purchase I learned that quinoa is a superfood. Being high in protein and fibre, it is a great food to incorporate in one's diet if trying to lose weight. Be sure to do an internet search on the many other health benefits of quinoa! Trust me, you won't be disappointed!

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked quinoa
• 2 cups water
• 2 teaspoons minced garlic
• 2 tablespoons chopped fresh parsley
• ½ tablespoon chopped fresh thyme
• ¼ teaspoon salt
• 2 small shallots, finely chopped
• 1 dash fresh lemon juice (optional)

Directions:

1. In a small fry pan melt 1 tbsp of butter. Melt the other tbsp of butter in a larger frying pan.

2. In the small frying pan add the shallots and garlic. Saute until transparent.

3. In the larger frying pan, add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in water, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

4. In a bowl, toss quinoa together with sautéed shallots and garlic. Add parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

(Serves 4)

I use Epicure Selection's Herb Garlic Salt instead of regular salt. If interested in this product, visit my website at www.christinafonstad.myepicure.com

Ok...I'm back....

OK...it has almost been a year since my last recipe post. No...I didn't die and NO...I didn't quit cooking and No...I didn't give up my quest. About this time last year I found out I was pregnant with my first child. At the same time my husband was gone for 5 weeks. Between morning sickness and having no one to cook for preparing new recipes just didn't seem to make sense. Then when my husband returned I became panicked to finish my master's thesis before our new baby made her appearance. In other words I felt guilty working on my cookbook quest when I had school work yet to complete. Then once baby was born, I was busy in whole other way. I now feel ready to continue my quest. I know that I will not be able to continue my quest with the same vigour in which I began given I have a baby, a still unfinished master's thesis, and my regular household commitments but I do vow to eventually finish! So to all those who have been following my blog...here's to cooking! C

#83 Chipotle Tomatillo Salsa

This is a recipe from my April cooking class with T. Pechey. Fresh salsas are so tasty and healthy to boot.

Ingredients:

• ½ to 1 chipotle chili
• 1 lb tomatillos
• ½ red onion
• 1 yellow bell pepper
• ⅓ cup cilanro or parsely, chopped - do not use stems
• ½ tsp dried oregano
• 1 lime, juiced
• 1 tbsp sugar
• ½ tsp salt
• 1 bag tortilla chips

Directions:

1. Place the lime juice, sugar, and salt in a medium bowl. Whisk to dissolve sugar.

2. Finely mince 1/2 of the chipotle and keep mincing until it's a paste-like consistency. Add the minced chipotle and any liquid to the lime juice mixture. Stir well to incorporate.

3. Remove and discard the husks from the tomatillos. Rinse the tomatillos under running water to remove the stickiness. Chop the tomatillos into 1/4 inch pieces and add to the bowl.

4. Dice the red onion into 1/4 inch pieces and add to the bowl.

5. Cut the yellow bell in half and remove and discard the membrane and seeds. Chop the bell pepper into 1/4 inch pieces and add t o the bowl.

6. Add the parsley and oregano. Stir the entire mixture really well. Taste a little of the mixture. If you feel that it needs more heat, then finely mince the other half of the chipotle.

7. Serve with tortilla chips.

NOTES:

I couldn't find tomatillos the last time I made this recipe so I used roma tomatoes. I seeded three roma tomatoes and then chopped them up.

Lime flavoured tortilla chips are my favourite with this salsa.

#82 Banana Pudding Squares

I haven't tried this recipe yet but I plan to. I have a weakness for bananas :)

This recipe come from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/banana-pudding-squares-94540.aspx?cm_mmc=eml-_-rbecaen-_-20110413-_-1160

Ingredients:

• 25 Nilla Vanilla Wafers, finely crushed (about 1 cup)
• 3 Tbsp. non-hydrogenated margarine, melted
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• ½ cup icing sugar
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 3 bananas
• 2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
• 3 cups cold skim milk
• ½ square Baker's Semi-Sweet Chocolate, grated

Directions:

1. Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

2. Mix cream cheese spread and sugar in medium bowl until blended. Stir in 1-1/2 cups Cool Whip; spread carefully over crust. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over cream cheese mixture.

3. Beat pudding mixes and milk with whisk 2 min.; pour over bananas. Cover with remaining Cool Whip; sprinkle with chocolate. Refrigerate 3 hours.

NOTES:

How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe and refrigerate as directed. Use foil handles to remove dessert from dish before cutting into squares to serve.

#81 Rhubarb Dump Cake

This recipe comes from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/rhubarb-dump-cake-122032.aspx. I hope to try this soon with some of my grandma's frozen rhubarb.

Ingredients:

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
• ½ cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• ⅓ cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Directions:

1. Heat oven to 350ºF.

2. Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

3. Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

4. Bake 45 min. or until golden brown. Serve warm topped with Cool Whip.

NOTES: Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

#81 Bacon & Maple Scalloped Potatoes

I haven't tried this recipe yet. To date my signature scalloped potato recipe is Silk Purse Potatoes from Taste of Home. However I do think that this recipe has promise. According to my husband, all recipes with bacon are winners. This recipe along with a picture can be found on the Kraft Canada website at http://www.kraftcanada.com/en/recipes/bacon-maple-scalloped-potatoes-123145.aspx

Ingredients:

• 1 red onion, thinly sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• ½ cup milk
• ¼ cup Oscar Mayer Real Bacon Recipe Pieces
• ¼ cup maple syrup
• 2 lb. (900 g) Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
• 1 cup Kraft Double Cheddar Shredded Cheese

Directions:

1. Heat oven to 400°F.

2. Cook onions in a large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

3. Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

4. Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

5. Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.