dinner

Stovetop Mac and Cheese

classic american, dinner

Ingredients

  • 16 ounces (4 cups) macaroni noodles
  • 4 teaspoons salt, for the pasta cooking water
  • 2/3 cup heavy cream
  • 2 2/3 packed cups (10 ounces) grated sharp cheddar cheese
  • 1 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch of cayenne pepper, or a dash of your favorite hot sauce

Instructions 

  1. Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl).
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  2. Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil. Once boiling, set a timer for 1 minute.
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  3. Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat.
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  4. Taste and season with salt, if necessary. Serve immediately.

From https://cookieandkate.com/2018/stovetop-mac-and-cheese-recipe

Vegetarian Pot Pie

classic american, dinner

Ingredients

  • 1 1/2 cup chopped yellow onion (a large onion or two medium/small)
  • 2 large cloves garlic, minced
  • 4 cups veggie broth 
  • 4 cups frozen mixed vegetables (corn, peas, carrots | or sub fresh)
  • 1/2 cup unsweetened plain almond milk
  • 1/2 cup unbleached all-purpose flour (or sub other thickener of choice)
  • 3 bay leaves
  • 4 tbsp corn starch (or so)
  • pinch each sea salt and black pepper
  • 1.5 batch bisquick biscuits 
  • butter, for melting (to top biscuits)

try adding potatoes!

Instructions 

  1. Preheat oven to 425 degrees
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  2. Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
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  3. Add the flour and stir with a whisk, then slowly whisk in the broth.
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  4. Add milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, add corn starch until you meet desired thickness. (Be patient with the cornstarch, things can get too sticky fast).
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  5. While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside in fridge.
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  6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
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  7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a  8×8 baking dish.
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  8. Top with biscuit dough and brush the tops of the biscuits with melted butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes).
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  9. Let cool for 5 minutes before serving.

from https://minimalistbaker.com/1-hour-vegan-pot-pies (doubled)

Broccoli Quinoa Casserole

dinner, new american

Ingredients 

  • 2 cups vegetable broth or water
  • 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
  • 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 10 twists of freshly ground black pepper
  • ¼ teaspoon red pepper flakes, omit if sensitive to spice
  • 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
  • 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
  • ½ tablespoon butter or 1 ½ teaspoons olive oil
  • 1 clove garlic, pressed or minced
  • breadcrumbs

To make this vegan: replace the cheese and milk with potato soup and a little soy milk.

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
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  2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to  steam for 10 minutes.
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  3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for  about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
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  4. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
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  5. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
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  6. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

From https://cookieandkate.com/better-broccoli-casserole-recipe/

Cheese Enchiladas

dinner, mexican

Note: Dan wishes there was potatoes in it. Worth trying!

Ingredients

  • 1 large onion, diced
  • 5 large garlic cloves, minced or finely diced
  • 1 large green pepper, diced
  • 1 tablespoon olive oil
  • 1.5 cup frozen corn kernels
  • 12 tortillas
  • 2 bags shredded mexican cheese
  • 1 (15 oz) can black beans, drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 large lime, juiced
  • 8 oz enchalada sauce (see recipe below)
  • Sea salt & Pepper

Directions 

  1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet.
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  2. Sauté on medium high heat for 6-8 minutes, until onion becomes translucent.
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  3. Add frozen corn kernels and sauté an additional 4-5 minutes, as corn defrosts.
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  4. Add drained beans, 1 bag shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime.
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  5. Add salt and pepper to taste (I used an additional ½ teaspoon of each).
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  6. Build enchiladas using filling and place in a baking dish.
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  7. Cover with enchilada sauce and remaining mexican cheese.
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  8. Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don’t burn it.
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  9. Serve topped with fresh lime juice and avocado slices

Enchilada Sauce Two Ways

Easy (and very yummy) enchilada sauce

  • 14.5oz can diced tomatoes
  • 1/4 cup water (optional)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1 tsp caldo de tomate (or salt)
  • 1 tsp dried oregano

Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

 

    Classic Enchilada Sauce

    • 1/4 cup canola oil
    • 2 tablespoons flour
    • 3 tablespoons chili powder
    • 1 (8 ounce) can tomato sauce
    • 1 cup vegetable broth (water can work too)
    • 2 teaspoons ground cumin
    • 1 tablespoon garlic , minced
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt

    Instructions

    1. Heat the canola oil in a saucepan on medium heat.
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    2. Add the flour and chili powder and stir.
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    3. Cook until the bright red color turns a bit brown while stirring.
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    4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
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    5. Add to your saucepan and whisk until fully mixed.
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    6. Cook for 8-10 minutes on medium heat until thickened.

    from: https://buildyourbite.com/the-best-ever-veggie-enchiladas