Monday, November 9, 2009

Two Recipes with a Fringe Benefit

These are two recipes taken from different sources and combined and changed to suit my tastes. The macaroni and cheese recipe has two different purees added, something I just tried for the first time after reading the book Deceptively Delicious, though the recipe is not one from the book. If you click on any picture, it will open much larger so you can see the details.

Sizzling Macaroni & Cheese

Elbow Macaroni (1 pound bag or box)
Milk (any variety, non-fat, low fat or regular)
1/4+ pound grated Cheddar Cheese (extra sharp, sharp or medium)

*Optional Ingredients: (these were GREAT!)
1/2 cup cauliflower puree (steamed caul. put in the blender)
1/2 cup pureed garbanzo beans (if canned, rinse first, then puree)
1/4 - 1/2 tsp. Garlic Powder
1/2 tsp. Salt
Pepper to taste

*To make the purees, steam the cauliflower then put it in the blender or food processor. The garbanzos can be used right out of the can or you can boil your own, or simmer them in a mini crockpot like I do). Instead of these pree options, you can add a can of Cream of Mushroom Soup or Cheddar Soup, but your sodium level goes up dramatically.

Preheat oven to 375 F. Cook macaroni, drain, set aside. In the same hot pot that you cooked the macaroni in, over low/med heat, combine the purees and about 2 cups of milk, 2/3 the cheddar cheese (all but what you are going to use on top), garlic powder, salt and pepper. Keep watch so the milk doesn't bubble or burn. When it's melty and creamy, add all the macaroni. Fold it into the sauce. Add more milk if it doesn't look creamy enough. Turn into casserole dish, cover with cheese. If you don't see creaminess along the bottom of the sides of the dish, add more milk until you do. If you include the garbanzos, you will need about 3 cups of milk. If not, less. Bake uncovered until sizzling and golden on top.

Not quite creamy enough, I added another cup of milk.

Look along the bottom outside edge of the dish.
See the level of the creaminess?

Sizzling and Golden.
I usually leave it in the over a little longer, but I needed to go to bed!

The fringe benefit of making the purees for the Sizzling Macaroni & Cheese is that you get a lovely puree for babies. This is roughly 2 tbs. cauliflower, 1 tbs. carrots and 1 tbs. garbanzo bean purees. Alone it's very good, but I also added about 1 tbs. of apple puree (the red specks are the apple skin) to stretch it further and it tasted very good, too). Both babies ate this today and loved it.

Foolproof Quiche

2 1/2 tbs. melted butter
5 Eggs
1/4c flour
1/2 tsp. baking powder
1/4+ pound Jack Cheese - grated
1c cottage cheese (lowfat)
1 small can diced green chilis
2/3c chopped fresh tomato - optional

Preheat oven to 400 F. Melt the butter in a little dish. Using a spatula, dip it into the butter and spread on the bottom and sides of your 9x9 baking dish (or round quiche dish). This will brown the bottom of the quiche. Beat the eggs lightly. Combine the flour and baking powder then add to the eggs. Blend just a little with the spatula! Add the rest of the melted butter, chilis, and both cheeses and the tomatoes. Blend well. Bake at 400 F for 15 minutes then lower the oven temperature to 350 F for about 25-35 minutes or until golden.

The buttered dish.

Eggs, flour and baking powder just blended.

Ready for the oven.

Done! Actually, a tiny bit past done,
I was vacuuming and didn't hear the timer.

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