Glorified Macaroni October 5, 2007

This recipe makes 8 servings and would be great to freeze in ziplock containers for lunch.  Bring some romaine lettuce – pre-washed and chopped – in a small ziplock bag, add dressing, shake and you’ve got a great lunch!!! 

Ingredients 

• 6 small tomatoes, (3-inch), cut them into small 1/4-inch-thick slices

• 3 tablespoons extra-virgin olive oil or Canola Oil – your choice

• 1 1/2 teaspoons of fresh thyme

• Coarse sea salt and freshly ground pepper

• 5 slices white or whole wheat sandwich bread, with crust

• 2 tablespoons unsalted butter

• 1 pound elbow macaroni

• 2 cups of Campbell’s low sodium chicken stock (I believe the mini containers of stock are two cups…)

• 5 tablespoons all-purpose flour

• Pinch of freshly grated nutmeg

• Pinch of cayenne pepper

• 2 cups skim (or 1%) milk

• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated

• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

Directions

1. Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)

2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

5. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

Simple Corn with a twist October 5, 2007

The following recipe serves 4

• 4 slices bacon, cut into 1-inch strips
• 4 cups corn kernels
• Coarse salt and ground black pepper
• Pinch of red-pepper flakes
• 2 to 3 scallions, sliced

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.

Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

www.marthastewart.com

Use your instincts for Naz’s Beet Salad October 4, 2007

This is a recipe that contains little to no instruction.  We provide the ingredients and you provide the creativity — just keep tasting until it’s perfect! 

Canned or fresh cooked Beets (Canned are easiest but don’t buy them pickled)

Thinly chopped celeryThinly sliced Spanish Onion

A splash of Red wine vinegar, Olive Oil, grape seed oil, mint (dried or finely chopped fresh), salt and pepper. 

A DROP of sesame seed oil 

Combine the dressing and mix with veggies.  Let marinate over night for best results!

Enjoy!