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Chips, Dips, and Strips: Tasty Low-Fat Appetizers

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 21, 2014| Leave a Comment »

Chips, Dips and Strips: Healthy Appetizers So what if your favorite football team failed in its attempt to reach the Super Bowl? Plenty of other reasons exist in life for you to throw a get-together with friends! Start the festivities out with mix and match homemade dips, chips, and strips. The exotic flavors of the Cajun Tortilla Chips and the Indian Egg-Roll Strips play nicely with the flavors of the Thai Shrimp Dip and the Hot Bean-and-Cheese Dip—so nicely, in fact, that you won’t even miss the fat in these tasty low-fat appetizers!

Recipes by Jim Fobel for Cooking Light Magazine

Thai Shrimp Dip
INGREDIENTS
1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional garnish)
Cilantro sprig (optional garnish)

DIRECTIONS
1. Place the first 3 ingredients in a food processor, and process until minced.
2. Add lime juice, fish sauce, and tofu; pulse until blended.
3. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes.
4. Add to shrimp mixture, and pulse until combined.
5. Add onions and chopped cilantro, and pulse 3 to 4 times.
6. Spoon into a bowl; cover and chill 1 hour.
7. Garnish dip with additional shrimp and cilantro sprig, if desired.

Yields: 3 cups

LINNELL’S NOTES
1. In this recipe, fish sauce is a more flavorful ingredient choice over low-sodium soy sauce. Fish sauce adds more depth of flavor. I would substitute soy sauce only if you absolutely can’t find/buy fish sauce in your region.

Hot Bean-And-Cheese Dip
INGREDIENTS
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can green chiles, drained
Cooking Spray
3/4 cup (3 ounces) shredded sharp cheddar cheese

DIRECTIONS
1. Preheat oven to 350° F.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles).
3. Spoon tomato mixture into a 1½-quart casserole dish coated with cooking spray.
4. Top with cheese.
5. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yield: 4½ cups

LINNELL’S NOTES
1. The next time I make this I will add a little more hot pepper sauce for additional kick.
2. The combination of the melted cheese and the vegetable spray created a slight ring of oil around the edge of the dip after it was baked. I blotted this excess oil off with a paper towel before serving. Next time I will spray the cooking oil more sparingly or just lightly wipe a little oil with a paper towel on the inside of the dish.

Cajun Tortilla Chips
INGREDIENTS
Cajun Seasoning:
1½ teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground red pepper

Chips:
10 (7-inch) flour tortillas, cut into 8 wedges
Cooking spray

DIRECTIONS
1. Preheat oven to 375° .
2. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl.
3. To prepare chips arrange the tortilla wedges on 2 baking sheets coated with cooking spray.
4. Coat wedges with cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges.
5. Bake chips at 375° for 6 minutes or until crisp.
6. Note: Store remaining Cajun seasoning in an airtight container.

Yield: 80 chips

LINNELL’S NOTES
1. I find it easiest to use a pizza cutter to cut the tortillas into wedges.
2. Since the recipe makes a fair amount of seasoning, I sprinkled it on the tortilla wedges a little more generously than the recipe specified.
3. Instead of spraying cooking oil on the baking sheets, I covered them with parchment paper.
4. My chips took more than double the amount of time to become crisp.

Indian Egg-Roll Strips
INGREDIENTS
Curry seasoning:
1 tablespoon curry powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Strips:
10 egg-roll wrappers, each cut lengthwise into 8 strips
Cooking spray

DIRECTIONS
1. Preheat over 375°.
2. To prepare curry seasoning, combine first 6 ingredients in a small bowl.
3. To prepare strips, arrange the egg-roll strips on 2 baking sheets coated with cooking spray.
4. Coat strips with cooking spray, and sprinkle 2 teaspoons curry seasoning over strips.
5. Bake strips at 375° for 8 minutes or until crisp.
6. Note: Store remaining curry seasoning in an airtight container.

Yield: 80 strips

LINNELL’S NOTES
1. Again, I lined the baking sheets with parchment paper instead of spraying them with cooking spray.
2. Unlike the Cajun Tortilla Chips, these egg-roll strips brown faster, so monitor them while they bake.
3. I felt my first batch of these were underseasoned, so the next batch I applied the curry seasoning more liberally.

ENJOY!

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Hot and Sweet Vegetable and Tofu Soup

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 14, 2014| 2 Comments »

Hot and Sweet Vegetable and Tofu Soup After nearly two months of holiday gluttony, I longed for a soothing and nutritious soup. With its balance of spicy, sweet, and sour, this soup fit the bill. Simple to make and delicious to eat, this soup took the chill off of a cold winter day. Some recipes transcend their basic ingredients and this is one of them.

Hot and Sweet Vegetable and Tofu Soup
The Cook’s Encyclopedia of Thai Cooking

INGREDIENTS
Hot and Sweet Vetgetable and Tofu Soup Supplies
5 cups vegetable stock
1 to 2 tsp Thai red curry paste
2 kaffir lime leaves, torn
3 tbsp palm sugar or light muscovado (brown) sugar
2 tbsp soy sauce
Juice of 1 lime
1 carrot, cut into thin batons
2 oz baby spinach leaves, any coarse stalks removed
8 oz block silken tofu, diced

DIRECTIONS
1. Heat the stock in a large pan, then add the red curry paste. Stir constantly over medium heat until the paste has dissolved.

2. Add the lime leaves, sugar and soy sauce and bring to a boil.

3. Add the lime juice and carrot to the pan. Reduce the heat and simmer for 5 to 10 minutes. Place the spinach and tofu in four individual serving bowls and pour hot stock on top to serve.

Serves 4

LINNELL’S NOTES
1. I used only 1 tsp of the red curry paste. The soup had a mild curry flavor and a bit of heat which was just right for me. My family likes spicy food, so if I were making this for them, I would add more than the 1 tsp of curry paste.

2. According to the cookbook, palm sugar is:
Made from the sap of the coconut palm or the sugar palm tree; palm sugar varies in colour from golden to light brown. It has a distinctive flavor and is not so sweet as cane sugar. It is often sold as a solid cake. If this is the case, grate it before use.

3. Kaffir lime leaves are green, glossy, double leaves that have a fragrant citrus oil. They are aromatic and lend an amazing flavor to soup. There is no substitute for them. Purchase these leaves fresh at an Asian market or, perhaps, ask your local Thai restaurant if they will sell you a few.

4. Silken tofu has the delicate consistency of egg custard, so it must be handled with care. If handled roughly, it will break apart.

5. To make this soup heartier, you can add mushrooms (straw or quartered button mushrooms), prawns, and/or noodles. Peel and devein the prawns, leaving the tail segment intact. Add prawns to the soup about 5 minutes before serving and cook them for 3 minutes or until they are firm and pink. If serving with noodles, it is best to cook the noodles separately and add them just before serving or place them in a soup bowl with the spinach and tofu and pour the hot broth over them. By doing so, you are preventing the soup from becoming cloudy and thick.

ENJOY!

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Hungarian Rhapsody Coffee Cake

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , on January 7, 2014| Leave a Comment »

Hungarian Rhapsody Coffee Cake Cheesecake for breakfast? Coffee cake for dessert? Either way, the versatility of this impressive cake cannot be denied. With its cheesecake-like texture and egg-rich flavor, this cake stands out at any gathering any time of the day. Just how delicious is it? I made it for a potluck brunch the other day and people fought over the last few pieces. The list of ingredients may scare healthier-eaters away, but keep in mind, this coffee cake is meant to be served in very small portions!

Hungarian Rhapsody Coffee Cake
Congressman Tom Lantos, California Poppycoctions Cookbook, Volume 3

INGREDIENTS
Crust:
1 cup melted butter
1/2 cup powdered sugar
2 cups flour

Filling:
1-and-1/2 cups butter or margarine
1-and-1/3 cups sugar
8 eggs, separated
3 teaspoons lemon juice or vanilla
1/3 cup flour
2 8-ounce packages cream cheese

DIRECTIONS
1. Preheat oven to 350° F.

2. To make crust: mix melted butter, powdered sugar, and flour. Pat into 9 x 13-inch Pyrex dish. Bake 20 minutes in oven. Set aside.

3. Cream together butter with 1 cup sugar.

4. Add egg yolks, one at a time, beating well after each addition.

5. Add lemon juice or vanilla. Add flour and cream cheese. Cream until smooth.

6. Whip egg whites, gradually add 1/3 cup sugar. Fold into egg yolk mixture.

7. Pour into “half-baked” crust. Bake in 350° oven for 35 to 45 minutes or until done. Test with knife to see if it comes out clean.

8. Dust with powdered sugar. Cut into small squares.

Serves 18-22

LINNELL’S NOTES
1. Although I’ve made this coffee cake many times before, I don’t recall the crust mixture being so greasy. The ratio of flour to melted butter didn’t seem right. The end result still tasted good, but I think there is room for improvement. The next time I make this, I will use less butter or add more flour to better incorporate the butter or I will substitute a different butter crust recipe.

2. I used the combination of 2 tsp lemon juice and 1 tsp vanilla, because I happened to have some freshly squeezed lemon juice on hand.

4. Make sure the cream cheese is soft or else your batter can turn out lumpy. Tiny lumps in the batter are okay as they disappear as the cake bakes.

5. This coffee cake can be a little messy to serve and eat. I like to cut the cake into squares and place them into cupcake liners for ease of eating and a clean and attractive presentation.

ENJOY!

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Appetizer Roundup: 6 Favorite Appetizers Revisted

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 24, 2013| Leave a Comment »

Appetizer Roundup: 6 Party Appetizers Revisted “Ugh, I have to bring appetizers again! Any ideas on what I should make for the party next week?” grumbled my daughter. “Why don’t you check out the appetizer recipes on my blog?” I replied, trying not to smile. “You could make “Bloomin’ Onion Bread, Pepperoni Pizza Puffs, or Kate’s Cheese Squares. They’re always crowd-pleasers. You could make something healthy like a Trio of Dips served with crudités. Or, if you’d rather bring something more exotic, make Sushi Casserole or Banh Mi Bruschetta,” I suggested to her. “Oh, I don’t know . . . . I’ve got to think about this,” sighed my daughter.

That conversation reminded me of some of the great appetizers that I’ve prepared in the past, so I thought I would revisit them – just in time for holiday and New Year’s entertaining!

Banh Mi Brushetta (Top left)
Bruschetta with a twist or Banh Mi simplified? Either way, this appetizer brings together some incredible flavor combinations.

Bloomin’ Onion Bread (Left center)
Sourdough bread, Monterey Jack cheese, butter, green onions, garlic powder, and Parmesan cheese . . . need I say more?

Sushi Casserole (Bottom left)
This recipe serves a crowd and can be easily adapted. What ingredients you layer and the order you layer them is part of the fun in making this appetizer. Sushi rice will always be the base layer, but be creative with everything else!

Kate’s Cheese Squares (Top right)
A tried and true recipe that’s been around for decades is the best way to describe these cheese delights. They are light in texture, yet sinfully rich.

Pepperoni Pizza Puffs With Homemade Pizza Sauce (Middle right)
The smell of these small puffs of pizza will drive you crazy while they are baking, but they will be even more irresistible fresh out of the oven. They are best eaten hot, but they’re never around long enough to cool down!

Trio of Dips for Crudités (Bottom right)
Healthy does not mean blah. These three dips paired with fresh vegetables creates an explosion of flavors and colors!

ENJOY!

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Morocan Lamb Stew

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on December 10, 2013| Leave a Comment »

IMG_0129 Frosty cold days and nights call for hearty stews. Saffron, cumin, ginger, and orange zest are among the ingredients that add a wonderful depth of flavor to this lamb stew. The list of ingredients may seem long, but your taste buds will be greatly rewarded as you eat this aromatic dish.

Moroccan Lamb Stew
Williams-Sonoma Soup & Stew

INGREDIENTS
4 tablespoons olive oil
2 yellow onions, finely chopped
3 carrots, peeled and chopped
3 lb cubed lamb for stewing
1/2 cup all-purpose flour
Salt and freshly ground pepper
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon saffron threads
1 tablespoon peeled and minced fresh ginger
2½ cups beef stock or prepared broth
1 cup canned crushed tomatoes
1 cup chopped dried dates
Grated zest and juice of 1 orange
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

DIRECTIONS
1. Preheat the oven to 350°F (180°C).

2. In a Dutch oven over medium heat, heat 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes longer. Transfer to a bowl and set aside.

3. Pat the lamb dry with paper towels. Place the flour in a large bowl or lock-top plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.

4. Add the remaining 3 tablespoons oil to the pot and heat over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4-5 minutes for each batch. Transfer to a bowl and set aside.

5. Return the onion mixture and browned lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron, and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, scraping up the browned bits on the bottom of the pan with a spoon. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.

6. Cover and bake in the oven until the meat is tender, 1½ – 2 hours. (If the sauce seems too thin, transfer the meat and vegetables to a bowl with a slotted spoon and boil the sauce on the stove top until thickened. Return the meat and vegetables to the pot.) Taste and adjust the seasoning.

7. Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately.

Makes 6 servings.

LINNELL’S NOTES
1. A lamb shoulder or leg of lamb could be cut up for this stew.
2. I needed to use more oil than called for to brown all of the meat.
3. The sauce turned out perfectly. There was no need to reduce it on the stove top.

ENJOY!

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Sugar and Spice Pecans

Posted in About me, Gift Ideas, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 3, 2013| Leave a Comment »

Sugar and Spice Pecans Do more ingredients and more steps make a recipe better? Not necessarily. Last week my daughter and I attempted to make an elaborate pumpkin pie for Thanksgiving. The recipe involved more steps and more ingredients than a usual pumpkin pie recipe contains. In the end, the pie was good, but not incredibly better than other pumpkin pies of the past. However, one of the steps in the recipe required making sugar-coated pecans. Unlike other sugar-coated pecan recipes that incorporate one spice, this recipe’s winning combination of spice made these pecans stand out as the best part of the pie. Their ease of preparation make them a great snack for holiday parties or a crunchy salad topping. Put these crunchy bites of spicy-sweetness into cute jars, complete with a ribbon and tag, and you have a delectable gift to give to family, friends, and holiday party hostesses.

Sugar and Spice Pecans
Adapted from a recipe by BRIT & CO

INGREDIENTS
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt

DIRECTIONS
1. Preheat oven to 250 degrees F.
2. Place egg white and water in a large bowl. Whisk mixture until egg whites are frothy. Add pecans and stir to coat.
3. In a separate bowl mix together sugar, cinnamon, ginger, cloves and salt. Add to pecan mixture and stir until well-coated.
4. Spread pecans onto a baking sheet and bake for one hour, stirring every 15 minutes.
5. Let pecans cool completely.
6. Store in an airtight container.

LINNELL’S NOTES
1. Toasting the pecans first brings out their flavor. Make sure they are completely cooled before using them in this recipe.
2. I love the recipe as it is, but just for fun, I’m going to try experimenting with other spices to see what variations I can come up with. Cayenne pepper, ancho chili powder, and espresso powder come immediately to mind.

ENJOY!

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Whopper Cookies: Baking with Halloween Candy

Posted in About me, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on November 19, 2013| Leave a Comment »

Whopper Cookies: Baking with Halloween Candy When Halloween has come and gone, but the Halloween candy has not, what do you do with the leftovers? Do you force yourself to eat them up one by one or do you spare yourself the calories and take them to your spouse’s office? Do you refrigerate them for future use or do you send them off in college care packages? In the past, I’ve done all of the above, but for the last several years, I’ve used the leftover candy for something better. Selecting Halloween candies suitable for baking, I use them to create delicious sweet treats, such as cookies, bars, cakes, and pies. Whoppers, chocolate-covered malted milk balls, turn average cookies into sweet, crunchy, and malted surprises. Trick or treat?

Whopper Cookies
Adapted from recipe by Cast Sugar 

INGREDIENTS
2¼ cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1½ cup roughly chopped Whoppers

DIRECTIONS
1. Preheat oven to 350 °F and cover baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not over mix; stir only until no streaks of flour remain.
5. Carefully stir in the chopped Whoppers.
6. Drop 1-inch balls onto prepared baking sheets and bake for 12 to 14 minutes, until lightly browned.
7. Let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

LINNELL’S NOTES
1. I used unsalted butter and the cookies were perfect.
2. Wanting to have “nice chunks” of Whoppers, I cut each one individually, rather than doing a messy rough-chop on them. This took a little longer, but I liked the end result.
3. I barely had enough Whoppers, so I added some rough-chopped Butterfingers to the mix. These were fantastic!
4. I got 45 cookies out of this recipe.

ENJOY!

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Hearty Lentil Soup

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , on November 12, 2013| Leave a Comment »

Hearty Lentil Soup “Can you stay for dinner?” an elementary schoolmate asked me decades ago. “We’re having lentil soup, she said. “What are lentils?” I asked. Being of Asian descent, lentils had never passed through my lips before. To my delight, I found her family’s lentil soup to be rich in flavor and texture and I will forever associate lentils with her.

Lentils, like other legumes, are high in fiber and protein and low in fat. But unlike other legumes, there’s no need to presoak lentils and they take less time to cook. The dominant flavors in this robust soup come from the earthiness of the lentils and the fresh vegetables, but the subtle undertones come from two surprising ingredients: Dijon mustard and vinegar. This soup is hostess-friendly, too, because it can be made a day in advance and it tastes even better when served the second day!

Hearty Lentil Soup
Recipe from the Sacramento Bee

INGREDIENTS
2 tablespoons olive oil
2 cups finely diced onion
3 large garlic cloves
Salt and freshly ground black pepper
3 tablespoons tomato paste
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
1/2 cup chopped parsley
1½ cups French green or brown lentils, sorted and rinsed
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
Chopped celery leaves and parsley, for garnish

DIRECTIONS
1. Heat the oil in a soup pot over high heat. Add the onion and sauté until it begins to color around the edges, 5 to 7 minutes.

2. Meanwhile, mince or pound the garlic in a mortar with 1 teaspoon salt.

3. Work the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves and parsley and cook for 3 minutes.

4. Add the lentils, 2 quarts of water, and 1/2 teaspoon salt; bring to a boil. Lower the heat and simmer, partially covered, until the lentils are tender, 24 to 35 minutes.

5. Stir in the mustard and vinegar. Taste and add more of either as needed.

6. Check the salt, season with plenty of pepper, remove the bay leaves and serve, garnished with the celery leaves and parsley.

7. The longer the soup sits before serving, the better it will taste.

Serves 4 to 6

LINNELL’S NOTES
1. I use Italian parsley when I make this soup.

2. Because I like the way French green lentils hold their shape, I prefer using them in this soup over brown lentils.

3. The second time I made this soup, I used vegetable broth in place of the water. I can honestly say that there was no noticeable improvement in flavor using the broth, so I don’t recommend spending extra money on vegetable broth. This is not to say, though, that homemade vegetable stock wouldn’t have added a richness to the soup.

ENJOY!

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Lemon Tea Sugar Scrub

Posted in Gift Ideas, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on November 4, 2013| Leave a Comment »

Lemon Tea Sugar Scrub Cold winds, dry heat, yard work, cooking, cleaning, etc. all contribute to making your skin rough and dry. Without spending a fortune and in only a few minutes, you can make a deliciously moisturizing scrub for your face and body. Keep containers of this wonderful scrub near your kitchen and bathroom sinks or your shower stall for whenever your skin needs a little tender loving care. To give away as gifts, put the scrub in cute jars, add labels, and tie on little spoons or scoops. Its fresh natural fragrance appeals to both guys and gals!

Lemon Tea Sugar Scrub
The Big-Ass Book of Crafts by Mark Montano

INGREDIENTS AND SUPPLIES
1 cup sugar
3 tablespoons Epsom salt
10 teaspoons olive oil
2 teaspoons honey
3 green tea bags
1 lemon to zest
Grater or zester
Large mixing bowl
Beautiful container

DIRECTIONS
1. Grate your lemon rind and set aside the zest.

2. In the large mixing bowl, combine and mix the sugar, Epsom salt, and loose tea (just rip open the bags and sprinkle the leaves in).

3. Add in the olive oil and mix.

4. Add the honey and combine well.

5. Add the lemon zest.

6. Mix everything in the bowl, then fill up your container.

LINNELL’S NOTES
1. Instead of using tea bags, I used loose-leaf green tea that I had at home. I estimated the amount of leaves that would be contained in three tea bags and I crumbled them into a bowl.

2. The next time I make this, I think I will try using a lemon-infused olive oil.

3. Little jars of this scrub make lovely hostess gifts or party favors.

ENJOY!

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Bacon and Cheddar Macaroni & Cheese

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on October 29, 2013| 1 Comment »

Bacon and Cheddar Macaroni & CheeseSometimes in life you have to color outside the lines, tell little white lies, or bend rules. It’s near impossible to toe the line all of the time. I experienced a moment like this, just the other day. Feeling cold and a little blue, I made Bacon and Cheddar Macaroni & Cheese for dinner. Without regret, I devoured a bowl of corkscrew pasta and crispy bits of bacon gliding in a sinfully rich and creamy cheese sauce. My house smelled incredible and my stomach bulged with happiness. So, yes, sometimes in life you have to choose comfort food over healthy food!

Bacon and Cheddar Macaroni & Cheese
Mother’s Best: Comfort Food That Takes You Home Again by Lisa Schroeder and Danielle Centoni

INGREDIENTS
1 teaspoon kosher salt, plus more for salting the pasta water
1 pound fusilli (corkscrew) or other pasta
3/4 pound bacon, diced (about 1 cup cooked)
3 cups heavy cream
2 cups firmly packed shredded sharp Cheddar cheese (about 1/2 pound)
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream, for garnish
1/2 cup thinly sliced scallions, (white and green parts), for garnish

DIRECTIONS
1. Bring a medium pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

2. Meanwhile, place a large sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels.

3. Pour off the fat from the pan (into a metal can or heatproof cup) and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.

4. Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with the salt and pepper.

5. Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

6. Serve in individual bowls topped with a dollop of sour cream and a sprinkle of sliced scallions.

Serves 4 to 6 servings

LINNELL’S NOTES
1. I used Rotini pasta.

2. Although the bacon starts off crispy, it does not stay that way after soaking in the sauce. It does, however, lend a nice chewy texture to the dish.

3. I did not add the 1 teaspoon of salt as stated in the recipe. I waited until after the dish was completed, to see if any additional salt was necessary. Whether you add additional salt or not will depend on the saltiness of the bacon you use.

4. This dish did not fare well as a leftover, due to separation of the fat.

5. Thinking this recipe was plenty rich, I did not serve it with the optional sour cream garnish.

6. The authors of the cookbook offer this variation:
Lorraine Mac & Cheese
You can easily change up this recipe by using the classic flavors of a quiche Lorraine for inspiration. You just have to add caramelized onions and substitute Swiss cheese for the Cheddar.

Pour off all but 2 tablespoons grease from the cooked bacon. Add 2 cups of finely sliced yellow onions and sauté over medium heat until soft, brown and caramelized, about 20 minutes. Pour in 3 cups of cream and continue with the recipe (step 3), substituting firmly packed shredded Gruyère or Swiss cheese for the Cheddar.

If you have cooked, crumbled bacon and caramelized onions on hand, the recipe is even easier. When stirring the cheese into the reduced cream, just add 1 cup bacon crumbles and 1/2 cup caramelized onions, too. Then proceed with the recipe.

ENJOY!

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