Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
Gluten-Free Quinoa Pizza Bites I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers
Recipe For Gluten-Free Cheesy Veggie "Pasta" Bake If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta — oh no! It's made with spaghetti squash and other veggies. That means you can load on the cheese and still enjoy a low-calorie (around 200), ooey-gooey, cheesy bowl of steamy pasta. You'll never even realize it's gluten-free! Plus it's a great way to use up all that zucchini you've got growing in your garden. To see this easy pasta bake recipe, keep reading. Ingredients 1 whole spaghetti squash 2 tablespoons olive oil 1 red pepper, diced 1 zucchini, diced 1 carrot, shredded 2 cloves garlic, minced 1 tomato, diced 16 ounces tomato sauce 4 ounces shredded mozzarella cheese 1/4 cup shredded Parmesan Directions Preheat oven to 350 degrees.Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. Information Category Main Dishes Yield 6 servings Nutrition Calories per serving Check out the nutritional info per serving.
Mac and cheese with braised leeks, asiago and parmesan breadcrumbs The first time I tasted macaroni and cheese, I was well into my twenties. The experience was entirely new — and entirely pleasing. How could it not be? After all, pasta and cheese is one of those superb pairings that delight just about everyone, regardless of their age, gender or background. But if you were raised in a French household like I was, your only experience of pasta (“les nouilles”), would have been of limp, overcooked noodles tossed with a little butter and served alongside a steak — a far cry from the luscious mixture of creamy cheeses and macaroni that Kraft turned into an icon in 1937 with the “Kraft Dinner.” Needless to say, I was eager to adopt my new homeland’s favorite comfort food as my own. So when the Wisconsin Milk Marketing Board asked me if I would create a mac & cheese recipe featuring Wisconsin cheese to celebrate National Cheese Lover’s Day, it was an offer I simply couldn’t refuse. Wine pairing: Paumanok Vineyards, Long Fork of Long Island, Cabernet Franc 2008
Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade « Cook Eat Live Vegetarian It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here. Light, spicy and delicious they are fantastic with the trio of sauces. You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. Butternut Squash and Chickpea Cakes RecipeServes 4 (12 patties), vegetarian, gluten-free, dairy-free. 400 gr butternut squash, peeled & cut into 1-2 cm cubes 1 tbsp palm sugar (or brown sugar) 1/4 tsp cinnamon 1 tbsp olive oil Preheat the oven to 190 C and line a baking tray with baking paper. Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Divide and shape the mixture into 12 equal patties (about 60 gr. each). Like this:
Baked Penne I'm really excited to be sharing this next recipe with you. Many of these creamy recipes have very few ingredients, are simple to make and are sure to please even your pickiest of eaters. And believe me, I have picky eaters in my family so I was definitely up for this challenge. Have any of y'all tried this product yet? My first experience with it was when I got a recipe card last summer from Kroger that involved the Italian Cheese and Herb Creme with orzo pasta, grilled chicken and chopped zucchini. I have been hooked on this stuff ever since. It really is a great way to add a lot of flavor to your favorite dishes. So I picked one of Philadelphia's Fresh Family Favorite recipes, Baked Penne. This recipe had just a handful of ingredients and it sounded tasty and simple to make.Have I mentioned that I like simple? Ingredients: 1/2 lb. ground beef 1/2 cup onions, diced 1/2 cup green peppers, diced 1 jar (24 oz.) spaghetti sauce 1 tub (10 oz.) 1 cup Kraft shredded Mozzarella Cheese, divided use
Lobster Macaroni and Cheese Recipe Enlarge Credit: Todd Coleman SERVES 8–10 Kosher salt, to taste 12 oz. hollow pasta, preferably elbow macaroni 4 tbsp. unsalted butter ¼ cup flour 4 cups milk 11 oz. grated fontina (about 4 cups) 8 oz. mascarpone (about 1 cup) 3 tbsp. lobster or fish broth 3 tbsp. brandy or cognac 1 tsp. Tabasco ¼ tsp. freshly grated nutmeg Freshly ground black pepper, to taste 8 oz. cooked lobster meat, cut into 1" chunks ⅓ cup minced chives 2 scallions, thinly sliced crosswise 2 oz. grated sharp aged white cheddar (about 1 cup) 1. 2. 3.
A Super Satisfying Chicken Spaghetti Recipe Chicken Spaghetti is a go-to dish at our house. Our long-time friend, neighbor and fellow Boomer Shelley Tyler turned me on to this yummy casserole. She got the recipe while on a ski vacation with her family, and has been perfecting it for almost two decades (though you'd never guess it to look at her!). I discovered Shelley's secret about two years ago while battling Stage 2 breast cancer. She was with me every step of the seemingly impossible journey, praying for a positive outcome, taking me to chemotherapy and cooking what has become one of Bob's and my favorite meals. Since then, I serve this grilled chicken, angel hair pasta and creamy sauce medley at least once a month using Shelley's super recipe. You need only seven ingredients which you probably already have on hand: angel hair pasta, chicken (grilled or canned), cream of chicken and cream of mushroom soup, Rotel diced tomatoes and green chiles, sour cream, and cheese. Chicken Spaghetti Serves 8 Preheat oven to 350 degrees.