Mac-n-Cheese

Packed with 2lbs of cheesy goodness my mac-n-cheese isn't for the calorie conscious. This dish requires 1 mixing bowl and a baking dish making clean-up quick and easy.

Ingredients:
1 lb - pasta (shells, rotini, elbows, bow ties, etc) 
8 oz - sharp cheddar cheese, shredded
8 oz - Gruyere cheese, shredded
8 oz - Fontina cheese, shredded
8 oz tub - Mascarpone cheese
3 TBS - cornstarch or flour
1 - egg
1 - egg yolk
2 TBS - Dijon mustard
2 - cloves garlic minced fine
1/2 - small onion minced fine
1/4 tsp - nutmeg
1 tsp - salt
1 tsp - pepper
1/4 cup - bread crumbs or panko
1/4 cup - Parmesan cheese

Cheese Note: You can use whatever kinds of cheese you wish. I often change it up my self.

Preheat oven to 350.

For this recipe you can use whatever pasta shape you like. I prefer shapes that have textures (rotini, shells) which allow the cheese to get in and around the pasta. Whatever pasta you choose cook it 1 to 2 minutes less than the box directions. You want it slightly under done as it will continue to cook when it's in the oven. It's important you make your cheese mixture before your pasta is done as you add the hot pasta to the cheese mixture.

In a mixing bowl place the cheddar, Gruyere, Fontina, and the cornstarch/ flour. Using your hands, gently mix the cornstarch with the cheese. The cornstarch keeps the cheese from clumping together and helps thicken the dish. Once combined, mix in the Mascarpone, eggs, mustard, garlic, onion, nutmeg, salt, and pepper. Set aside until your pasta is done.

Once the pasta is done drain it and pour it into the cheese mixture. Gently mix the pasta into the cheese. The heat from the pasta will melt the cheese. Once thoroughly combined pour the pasta mixture into a lightly greased baking dish and top with the bread crumbs and Parmesan cheese. Cover the dish with foil and bake for 30 minutes. When done uncover and place under the broiler for 5-10 minutes until the top is brown. Let sit for 15 minutes prior to cutting.

No-Meat Balls

Having spent the better part of a month not eating meat has made me get creative when it comes to creating dinner options. I decided I wanted to tackle the classic spaghetti and meatballs minus the pasta and meat. What I came up with are these vegetable balls served over spaghetti squash. These pillow soft meatball substitutes are light, refreshing, and packed with flavor.

Vegetable balls served over spaghetti squash

Ingredients:
1 can - Chickpeas (drained and rinsed)
1 - red bell pepper
1 - small yellow onion
1 - small zucchini
1 - small eggplant (peeled)
3 - gloves of garlic
1 cup - grated Parmesan cheese
1 1/2 cups - panko bread crumbs
2 TBS - chopped fresh mint
2 TBS - chopped fresh parsley
2 tsp - salt
1 tsp - pepper
1 TBS - olive oil
Canola oil for pan frying

In a food processor puree the chickpeas until smooth and set aside in a large mixing bowl along with the Parmesan cheese, panko, mint, and parsley. Stir to combine thoroughly.

Chop the pepper, eggplant, onion, zucchini, and garlic into large chunks and place into the food processor. Use the food processor to chop the vegetables into a texture of a fine dice.

Heat a saute pan over medium heat with the olive oil. When hot place all the diced vegetables, salt and pepper in the pan and saute for 15 minutes. You want to let as much liquid as possible evaporate out of the vegetables. After 15 minutes place the vegetables in a large mixing bowl and let cool.

Once cool combine the vegetables and the chickpea mixture thoroughly. Using your hand or a scoop form 1 inch balls and place on the cookie sheet. Depending on the size of your vegetables you should get 30-34 vegetable balls.

At this point you can either freeze the balls on the cookie sheet for later or cook some. When ready to cook heat a large saute pan over medium heat with enough canola oil to cover halfway up the ball. Fry each ball for about 1-2 minutes per side or until golden brown. As they cook they become pretty soft so flip them carefully. When done cooking place on a paper towel to drain the excess oil.

Serve over top spaghetti squash with your favorite tomato sauce. To make the spaghetti squash, split it in half, clean out the seeds, season the inside with some oil and a pinch of salt and pepper. Place in a baking dish inside facing down and bake at 400 degrees for 45 minutes. When done use a fork to scrape out the flesh.

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea curry is a hearty filling vegetarian meal. The butternut squash gives the curry a slight sweetness which pairs well against the spicy flavor profile. Serve over lemon infused rice and the citrus notes of the lemon brighten the entire dish.

Ingredients:
1 small (~ 2 lbs) - butternut squash peeled and diced into 1/2 inch chunks
1 can (1 3/4 cups) - chickpeas rinsed well (you can used dry chickpeas just make sure you soak overnight)
1 can (14.5 oz) - diced tomatoes and their juice
1 - medium sized yellow onion diced
3 - cloves of garlic (grated) 
1 tsp - grated fresh ginger 
1 cup - water
1 TBS - garam masala
2 tsp - cumin seeds
1 tsp - coriander seeds
1/2 tsp - fennel seeds
1 tsp - turmeric powder
1 tsp - salt
1/2 tsp - chili powder
1/4 tsp - black pepper
1 TBS - oil (Canola or Olive)
2 TBS - fresh chopped cilantro

Heat your cumin, coriander, and fennel seeds in a dry pan over medium heat just until you start to smell them. This helps release the flavors. Once warm crush them using a mortar and pestle or spice grinder. If you don't have seed just substitute powder.

Heat the oil over medium heat in a large saute pan or braising pan. When the oil is hot add the onion, salt, pepper, cumin, coriander, fennel, turmeric, and chili powder. Cook for about 3 minutes and then add the grated ginger and garlic. Cook for an additional 2 minutes and add the butternut squash, tomatoes, and water. Cover the pan and allow to cook over medium-low heat for 15 minutes.

After 15 minutes uncover the pan and add the chickpeas. Cook for an additional 10-15 minutes until the squash is cooked through. When the squash is done add the garam masala and cilantro.

If you want to thicken up your curry use your spoon to mash up some of the squash and chickpeas in the pan. Stir it in to combine. Serve over rice with some naan bread on the side.

Quick and simple lemon rice
Make your favorite rice recipe. Once done while still hot stir in the zest of one lemon and 1/2 its juice. You can also add a handful of cilantro to add more flavor. Let sit for about 5 minutes covered.

Sweet Potato Croquette

These sweet potato croquettes are crunchy on the outside, soft on the inside and packed with flavor. Try them with my grilled salmon, your favorite fried chicken, or just with a side salad. You won't be disappointed.

Ingredients:
1 lb - sweet potato
1/2 - small onion, diced
2 - garlic cloves, diced
2 tsp - Old Bay seasoning
1 TBS - fresh parsley
1 - egg
3/4 cups - all purpose flour
1/4 cup - panko bread crumbs
1 TBS + 1 tsp - salt
1/2 tsp - black pepper
1 TBS - butter
Vegetable oil for frying

Peel and roughly chop the sweet potato. Place the potatoes in a pot of cool water with 1-TBS of salt and bring to a boil. Cook the potatoes till they are fork tender. Once cooked mash the sweet potatoes with a TBS of butter.  Let cool.

When cool stir in the onion, garlic, Old Bay, parsley, egg, flour, panko, salt and pepper.  This batter will be pretty wet. 

In a separate plate place ~ 2 cups of panko bread crumbs. Take a scoop of the potato mixture and form into a patty (size is totally up to you, mine were about the size of hockey pucks). Coat both sides in the panko and then set on a baking sheet. Continue process until all the batter is gone. Place the baking sheet in the freezer and allow the potato croquettes to set up for a least 20 minutes prior to cooking or freeze and place in a freezer bag for storage.

In a fry pan heat enough oil over medium heat to cover halfway up the sides of the croquettes. You know your oil is ready when you place the handle end of a wooden spoon in the oil and the oil bubbles up around it. When ready cook the croquettes till golden brown on both sides. Sprinkle with a pinch of salt and serve immediately.

Roasted Butternut Squash and Apple Soup

This is an easy to make low calorie creamy soup with a little spice on the back end. It's hearty enough to be served as a main course with a salad or simple enough to be a first course.


Ingredients:

1 - medium sized Butternut Squash
2 cups - diced peeled red apple
1 cup - diced yellow onion
1/2 cup - diced peeled carrot
1/2 cup - diced celery
3 - chopped cloves of garlic
1 TBS - Oil (Canola, or olive)
2 tsp - Salt
1/2 tsp - Pepper
2 tsp - Napa Style Toasted Spice Rub***
2 - Bay Leaves
3 cups - vegetable or chicken stock (you can use water as well)
Handful of your favorite crouton
Drizzle of good Extra Virgin Olive Oil

***Note: If you don't have the Toasted Spice Rub it consists of coriander, fennel, chili powder, cinnamon, salt and pepper. To recreate it I'd add 3/4 tsp of fennel powder, 1/2 tsp of coriander, 1/4 tsp of chili powder, 1/4 tsp of cinnamon, and 1/4 tsp of pepper. You'll get the salt when you saute the vegetables.***

Preheat your oven to 400. Peel, seed, and chop the butternut squash into 1-2 inch chunks. Spread out on a sheet pan and sprinkle with 1-tsp of salt and 1/2 tsp of pepper. Roast for 40-50 minutes until fork tender. Set aside.

Heat a sauce pan that will hold all the vegetables and liquid over medium-low heat on the stove. When hot add 1 TBS of oil and allow to get hot. When hot add the onions, carrots, celery, garlic, apple, 1 tsp salt, 2 tsp toasted spice rub, and bay leaves. Let this mixture saute' for about 15 minutes, stirring every few minutes.

After 15 minutes add the roasted butternut squash and enough stock or water to just cover the vegetables. Simmer for 20-30 minutes. When done place the mixture in your blender and blend until smooth. You probably have to do this in batches as you only want to fill your blender half full when blending hot liquids.

Once done put the mixture back in the pot and keep warm until ready to eat or let cool and store in an airtight container in your refrigerator.

When ready to serve ladle into a soup bowl and top with your favorite crouton (I prefer home made) and sprinkle of parsley (optional) and a drizzle of your favorite extra virgin olive oil.