Mac & Cheese All Dressed up

I was in a cheesy pasta kind of mood, and as I was flipping through one of my many recipe binders from Cooking Light Magazine I came across this one and decided today would be the day to try it. I used Applewood Smoked Bacon from Trader Joe's and it added sooo much flavor and depth. I also used their Chicken Spinach Asiago Sausages, but buy the fresh ones not prepackaged, they are so yummy. Next time I would put it in the oven less, broil it for a few minutes and that's it. I felt like it stole a lot of my sauciness (if that makes sense). 

the ingredients

I knew I would find another use for my milk frother thermometer!

getting the goodies ready

whisk, whisk, whisk

mix everything together

top with lots of cheddar cheese and broil

 http://www.myrecipes.com/recipe/bacon-mac-10000001918488/ <--link to the recipe

Mac n' Cheese Basics

1.  Temperature is crucial to a successful sauce. If the cheese gets too hot, the sauce can crudle or develop a grainy texture.
2. Pick the perfect cheese for best texture. Hard, aged cheese don't melt easily or smoothly, especially in lower-fat recipes.
3. Punch up the flavor and add color. Stir in tomatoes, green onions, roasted bell peppers, sauteed squash, grilled eggplant, or your favorite vegetables.
4. Add flavor and texture with tasty toppings. Top with buttery fresh breadcrumbs, extra cheese, or a mixture.
5. 4. Salt pasta cooking water. This barely bumps up the sodium but makes a big difference in the overall flavor.

Asian Mushroom Noodle Soup

Ingredients: (makes a huge pot of soup, I halved the recipe)

• 4 servings Soba noodles
• 8 cups chicken stock
• 2 tablespoons vegetable oil
• 8oz of mushrooms
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 4 green onions, sliced finely
• 1/4 cup cilantro leaves
• Hoisin sauce
• Chili paste
• Soy sauce
• Sesame oil
• 4 tablespoons roasted peanuts, crushed (optional) 
• for some added protein you can add either 4oz shrimp or firm tofu 

 Instructions:

1. In a medium pot over medium high heat, add chicken stock. When stock reaches a boil, add noodles and cook according to directions.
2. In a sauté pan over medium high heat, add oil. Add garlic, ginger, and mushrooms: saute until the mushrooms are soft and lightly browned. (Then you can add the tofu and shrimp if you choose, sauté for another 4 minutes.)
3. Add mushroom mixture to stock.
4. Season to taste with the  hoisin, chili paste, soy sauce and sesame oil. Add cracked black pepper for some heat.

Cajun Jambalaya

I am starting to become a big fan of the slow-cooker! Just toss everything in and go. Come home to a house smelling like you have spent all day in the kitchen. I usually leave out the veggies, saute them at the very end and mix them in once everything is done. I do not like soggy vegetables, so I found this way keeps them fresh & crispy. In this recipe I mixed all the ingredients together except the green bell pepper. 

http://www.tasteofhome.com/Recipes/Forgotten-Jambalaya <---link to the wonderful recipe

I made this recipe when I was cooking lunch for my husband's office (long story) and I think this was one of their favorite meals!! It is worth a try. Make sure you use chorizo sausage, it gives the dish a lot of flavor & spice. I omitted the shrimp because they have a strict no seafood policy (well they just don't like how it smells when you heat it up in the microwave).

RAW Carrot Chewies

These are SO delicious, I make them weekly! Great snack with a nice protein punch!

I absolutely LOVE peanut butter. We were playing a couples game one New Years and it was on how well you know your spouse. One questions was what is your spouses' favorite food. Yep, my husband guessed that one right: PEANUT BUTTER! Now mind you, I get the natural kind with no added oils, sugars, preservatives, etc. Found one that I like at Costco, ingredients: peanuts, sea salt, that's it!

Here is a great article on the health benefits of peanuts:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101

Great website with lots of info on the world's healthies food & how to prepare it. Have that guy's book too!

1/4 cup low-fat granola

1 Tbsp honey or maple syrup

1/4 cup carrots, finely shredded

1/4 cup sunflower seeds

1/4 cup raisins

1 Tbp wheat germ

3/4 cup natural peanut butter

~in smal bowl, combine all ingredients

~form into small balls

tip: after adding the PB to the mix I popped it into the microwave for 15 sec to softned the PB making it easier to stir everything together & it worked great!



'Better than Peanut Butter & Jelly' by Wendy Muldawer & Marty Mattare

I was trying to debate if I should raise Audriana (and future kiddos) vegetarian. Finished reading another book 'Disease-Proof Your Child' by Joel Fuhrman which really stressed a plant-based diet, and the ill-effects of meat & dairy. That got the wheels turning because he backed his data with scientific research; I did a library search on how to raise vegetarian children and this book came up. It is a cookbook with quick, easy & nutritious vegetairan recipes that children will like (and the whole family for that matter). This is the 1998 versions, there is an updated edition (2006) but my library did not have it. I really liked this book and the beauty of it is that the older version is under $1 (minus S&H) on Amazon :)