I love, love, love roasted vegetables. I made up this recipe because I like mine with a little bit of a spicy kick to them. I think this side dish goes well with beef and chicken.
1 1/2 lb. sweet potatoes, peeled, cut into bite sized pieces, approx. 1 1/2"
4 carrots, peeled and cut into bite sized pieces
1 large baking potato, cut into bite sized pieces. Do not peel.
Place veggies in a large bowl and toss with the following:
1 1/2 Tblsp. olive oil
4 cloves garlic, pressed
1/8 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. each ground ginger, cinnamon and cloves
1/2 tsp. each thyme, rosemary, oregano
dash of cayenne pepper, optional
Line a cookie sheet with parchment paper and arrange veggies in a single layer. Roast in 425 degree oven for 30 minutes.
Tuesday, October 9, 2012
Sunday, October 7, 2012
"Grown-Up Green" Macaroni and Cheese
In an effort to use up some fresh spinach and hot peppers I had leftover in the fridge, I concocted this "Grown-Up" version of macaroni and cheese. The spinach, basil, and peppers turns the cheese sauce into the prettiest color green. I was quite pleased with the visual appearance and flavor. The poblano peppers are not overpowering, offset by the garlic and onions, and only gives a hint of a pleasantly hot aftertaste.
I used almond milk because there are only 30 calories per cup compared to over 100 calories per cup in cow's milk. You can use a less fattier version of extra sharp cheddar cheese. I used regular cheese because that is what I had on hand. But do what is best for you if you are monitoring your caloric and fat intake. I hope you like it!
¾ cup whole grain or whole wheat small seashells, and ¾ cup elbows macaroni (or any small pasta to measure 1 ½ cups)
6 tablespoons butter
2 poblano peppers cut into fourths, seeded and membrane removed
1/2 cup or more fresh baby spinach leaves
6 large, fresh basil leaves
6 large garlic cloves
1 small onion
½ tsp. salt
¼ tsp. black pepper
¼ cup flour
1 ¾ cup unsweetened, original almond milk
8 oz. block extra sharp cheddar cheese, cut into cubes
1 tomato, sliced thin
2/3 cup fresh bread crumbs
Cook macaroni according to package directions. Al dente works best for this recipe. Drain and set aside. Heat oven to 375 degrees.
Melt butter in a medium sized saucepan over medium heat. Using a food processor, process poblano peppers, spinach, basil, garlic, and onion until chopped small. Saute vegetables in butter until almost tender. Using a fork to blend, add salt, black pepper and flour and simmer for about a minute blending constantly.
Once blended, raise heat to med-high. Stir in milk using a spoon. When temperature reaches boiling point, boil and stir for 1 minute until nicely thickened. Remove from heat. Stir in cheese. Stir until melted. Stir in macaroni. Pour macaroni and cheese into 3 quart casserole dish.
Arrange tomato slices on top and sprinkle with breadcrumbs. Bake in center of oven for 25 minutes.
I used almond milk because there are only 30 calories per cup compared to over 100 calories per cup in cow's milk. You can use a less fattier version of extra sharp cheddar cheese. I used regular cheese because that is what I had on hand. But do what is best for you if you are monitoring your caloric and fat intake. I hope you like it!
¾ cup whole grain or whole wheat small seashells, and ¾ cup elbows macaroni (or any small pasta to measure 1 ½ cups)
6 tablespoons butter
2 poblano peppers cut into fourths, seeded and membrane removed
1/2 cup or more fresh baby spinach leaves
6 large, fresh basil leaves
6 large garlic cloves
1 small onion
½ tsp. salt
¼ tsp. black pepper
¼ cup flour
1 ¾ cup unsweetened, original almond milk
8 oz. block extra sharp cheddar cheese, cut into cubes
1 tomato, sliced thin
2/3 cup fresh bread crumbs
Cook macaroni according to package directions. Al dente works best for this recipe. Drain and set aside. Heat oven to 375 degrees.
Melt butter in a medium sized saucepan over medium heat. Using a food processor, process poblano peppers, spinach, basil, garlic, and onion until chopped small. Saute vegetables in butter until almost tender. Using a fork to blend, add salt, black pepper and flour and simmer for about a minute blending constantly.
Once blended, raise heat to med-high. Stir in milk using a spoon. When temperature reaches boiling point, boil and stir for 1 minute until nicely thickened. Remove from heat. Stir in cheese. Stir until melted. Stir in macaroni. Pour macaroni and cheese into 3 quart casserole dish.
Arrange tomato slices on top and sprinkle with breadcrumbs. Bake in center of oven for 25 minutes.
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