Thursday, September 10, 2009

Wednesday: Mac and Cheese Casserole

1/4 stick unsalted butter (melted)
2 cups of bread crumbs
1 cup of extra sharp cheddar cheese

Cheese Sauce:
3 Tbs butter
3 Tbs flour
1/2 tsp pepper flakes
2 3/4 cup of milk
3/4 cup of heavy cream
4 cups of ex. sharp cheddar cheese (grated)
2 tsp Dijon mustard
Pinch of salt and pepper

Noodles: 3/4 pound elbow macaroni

What to do:

1. Stir together the topping ingredients and set aside.
2. Boil (al dente) the macaroni noodles, drain and set aside. Keep 1 cup of the water. You will use in later on.
3. Melt butter and whisk it together with flour and pepper flakes.
4. Add in the milk. Bring this to a boil over low heat, stirring often. Simmer for three minutes.
5. Stir in the heavy cream, cheese, mustard, salt and pepper. When melted remove from heat and set aside. Cover with wax paper to keep film from developing.
6. Stir this mixture in with the noodles. Add the one cup of water. Mix together well and place in casserole dish.
7. Sprinkle on the topping and bake at 400 degrees for 30 minutes (or until bubbling).


Tuesday, September 8, 2009

Tuesday: Sicilian Meatballs

These were....good...interesting...different...worth a try in your own kitchen. This batch made almost 40 meatballs. I used ten tonight and the rest I froze for future meals.

Cast of Characters

3/4 cup bread crumbs
1/4 cup milk
1/2 cup toasted almonds
Pinch of sugar
1 pound ground chuck
1/2 cup shredded cheese (Romano or parm.)
1 egg
1/4 cup toasted pine nuts

What to do:

1. Thaw your meat!

2. In a bowl combine 3/4 cup bread crumbs with 1/4 cup of milk. Mix and set aside.

3. Toast almonds (I just heated them in a pan on the stove). When they are toasted put 1/2 cup of almonds and a tablespoon of sugar into a food processor. Pulse until they are all ground up. This will, by the way, smell amazingly like Christmas time at the mall when booths are set up selling candy coated nuts. Be still my heart.

4. Either by hand or with a mixer, add all of the ingredients together and mix it up really well.

5. Form into meatballs, freeze what you will not be using tonight.

6. Using a little olive oil, cook these on low heat over the stove until they are cooked through.

Tonight I simply added these to linguine noodles with marinara sauce. We ate raw veggies and cottage cheese on the side. The meat balls themselves are sweet and have a unique flavor due to the cinnamon. I was not sold on this flavor mixed with marinara sauce. I am going to experiment with different sauces and will let you know how I use the remaining 30 meatballs!

Meal Plan- Tuesday through Saturday

Vacation is over, sadly, but I have returned with a handful of recipes inspired by the people that we visited and the places we went. Also, this weekend the Meal Planning Mommies are all getting together for a gal's day so we should return next week with new ideas and perhaps with our act together!

Here is this weeks meal plan from The Tasty Green.

Tuesday: Sicilian Meatballs

Grocery List~ 3/4 cup bread crumbs
1/4 cup milk
1/2 cup toasted almonds
Pinch of sugar
1 pound ground chuck
1/2 cup shredded cheese (Romano or parm.)
1 egg
1/4 cup toasted pine nuts

Wednesday: Macaroni and Cheese Bake
Grocery List~ unsalted butter
bread crumbs
extra sharp grated cheddar cheese
pepper flakes
heavy cream
Dijon mustard
elbow macaroni noodles

Thursday: Smoky Black Bean Tortillas

Grocery List~ Bag of uncooked black beans
1 can of chipolte chile in adobe sauce
orange juice
Sour cream (optional)

Friday: Gigi's Overnight French Toast
Grocery List~ French bread
Milk/Heavy cream

Saturday: Ohhhh.....the Meal Planning Mommies are dining out!