The World's Best Mac and Cheese

You may have heard of the original version of this recipe-- Beecher's "World's Best" Mac and Cheese-- and it truly does live up to its name. In fact, it should be a crime to visit Seattle, WA, and not stop by Beecher's for some fresh mac and cheese and a hunk of their Flagship Cheddar to take home.

This cheesy, cheesy recipe is going to get away with a "healthy alternative" label for a couple of reasons. I don't know anyone who doesn't like macaroni and cheese, and I don't even think I know anyone who doesn't crave it from time to time. So instead of reaching for that blue box of processed, powdered cheese and limp noodles, reach for this recipe. I've switched the flour and the pasta to whole wheat, to add some goodness to the dish, and cut back the amount of cheese a tiny bit, as well. I am a huge cheese enthusiast, and I put at least twice as much on my spaghetti as Tessa does, so trust me when I say that my version is plenty cheesy.

Also, you might consider buying a hunk of cheese and grating it yourself, because apparently shredded cheese has wood in it.

World's Best Mac and Cheese
12 ounces penne pasta
4 cups Beecher's Flagship Sauce (recipe follows)
1/4 teaspoon chipotle chile powder

1. Preheat oven to 350 degrees.
2. Oil or butter a 9-by-13-inch baking dish.
3. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Drain and set aside.
4. Combine cooked pasta and Flagship Sauce in a big bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the chile powder. 

5. Bake, uncovered, for 30 minutes. Let sit for 5 minutes before serving.

Beecher's Flagship Cheese Sauce
(Makes about 4 cups)

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup whole wheat pastry flour
3 cups almond milk
12 ounces semihard cheese, such as Beecher's Flagship, shredded (about 3 1/2 cups)
2 ounces shredded semisoft cheese, such as Beecher's Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder

1. Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. 

2. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. 

3. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

Serves four as a main dish, or eight as a side dish.

Cheeeeeeeeeeeeeeeeeeeeesy.

Snack Time

I am a food lover. I also get hungry every two hours. Because of these things, I'm a big fan of snacks. Unfortunately, snacks add up quickly, so I try to find healthy alternatives to my favorite cravings. Here are a few of them.

I primarily crave salty snacks, so those are first, then sweet. I absolutely love hummus. So much so that the previous sentence was probably a huge understatement. My Aunt Judi's homemade hummus recipe follows at the bottom of this entry. Rich in protein and the good kind of fat, I prefer to eat it with baked pita chips or baked organic blue corn tortilla chips, but eating it with carrots, celery, or raw broccoli makes it even better for you.

I also eat a lot of Amy's Organic Medium Salsa on baked organic blue corn tortilla chips. It's fresh, organic, sweet and spicy, and loaded with veggie goodness. Baked chips are also, of course, healthier than their fried counterparts. When Tessa craved queso the other day, I melted 1 tbsp butter, whisked in 3/4 cup almond milk, stirred until it thickened, then added 3/4 cup shredded cheddar and swirled in about 1/4 cup salsa. It was pretty darn good.

A couple other go-to snacks could go either way: a handful or two of almonds, walnuts, or granola. Try combining them, along with some (c)raisins, for a healthy, tasty trail mix. You could also add peanuts, but I'm allergic to those. Then, of course, there's always fresh fruit. Tessa loves dipping organic apple slices in almond butter, cantaloupe chunks or fruit leather. I like my apples whole, along with bing cherries or pineapple chunks.

When I crave something sweet, I try to go for a fruit smoothie or a piece or two of dark chocolate instead of ice cream or cookies. Dark chocolate has more antioxidants than milk chocolate, and I like the taste better anyway. One thing I've been doing lately is breaking a big dark chocolate bar into pieces and keeping them in a tupperware container or plastic bag, so that I'm not tempted to eat the whole thing in one go. If you do want cookies, buy whole wheat baking flour, and consider including healthy ingredients like (c)raisins, walnuts, or oatmeal. Then there's always Tessa's favorite, chocolate avocado pudding.

Aunt Judi's Homemade Hummus

1 1/2 cups dried garbanzo beans, soaked overnight
1 tsp sea salt, divided
3 cloves garlic, peeled

3/4 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice, and more to taste
cayenne pepper
2 tbsp chopped parsley
2 tsp olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil. Skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft. (Beware of burning!)
2. Meanwhile, crush the garlic and one-half teaspoon salt in a blender or food processor until pureed. Add the tahini and lemon juice and process until white and contracted. Add 1/2 cup water and process until completely smooth.
3. Drain the chickpeas, but keep their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. Thin to desired consistency with reserved chickpea cooking liquid. Adjust the seasoning with salt and lemon juice. 

4. Serve, sprinkled with paprika and parsley and drizzled with oil. The hummus can be kept in an airtight container in the fridge for up to a week. Makes about three cups.

Om nom nom.

Breakfast Pizza

This recipe is Tessa's. I have to admit, I was a little skeptical. Cracking an egg into a pizza crust on a convex pizza stone didn't seem like the most practical idea. But it turned out alright, and was delicious.

I used Yukon Gold potatoes because Tessa and I love potatoes, and they are one of the most nutritious varieties, along with the Peruvian Purple. I also went whole wheat on the crust, and always use free-range eggs. They always seem to have far superior yolk color.

Next time, I'm going to add in some spinach under the potatoes to amp up the health factor and break up the color monotony, but we didn't have any on hand yesterday. I might also add some fresh goat cheese after baking instead of using cheddar.

1 12-inch whole wheat pizza crust, room temp (they sell them at Whole Foods)
3 large free-range, organic eggs
3-4 small Yukon Gold potatoes
3/4 cup cheddar cheese (enough to cover the top of the pizza)
1/8 tsp garlic powder
sea salt and fresh cracked black pepper
3/4 cup baby spinach (optional)

1. Preheat oven to 375.
2. Place pizza crust on cookie sheet or pizza stone. If adding spinach, spread an even layer across the pizza crust.
3. Thinly slice the potatoes (skin on for more nutrients) and lay a single layer, slightly overlapping, covering the surface of the pizza.
4. Scramble the eggs with salt, pepper, and garlic powder, then carefully pour the egg mixture over the top of the potatoes. (Resist the urge to add a fourth egg. It will expand as it cooks.)
5. Sprinkle the cheddar cheese across the top.
6. Bake for 15 minutes or until cheese begins to brown and visible egg is cooked.

Slice and enjoy. Serves two very hungry people.

It's too early... but it smells like deliciousness.

Vegetarian Lasagna

My dad is the oldest of seven, so when his side of the family has reunions, they're quite large. Luckily, his brother Pete makes this killer lasagna that feed lots of people. This is my version of his recipe.

It's vegetarian, and is the basic building block to which you can add ingredients of your choice. For example, if you're a meat eater, you can add a layer of cooked ground turkey, italian sausage, or shredded chicken. If you're a vegetarian, you can add in a layer of eggplant, mushrooms, sliced summer squash, broccoli, etc.

1 jar tomato sauce
1 container part skim ricotta
1 1/2 cups fresh baby spinach, shredded
1 egg
1 cup grated parmesan cheese
1 bag grated mozzarella cheese (at least 12 oz; 16 is better)
1 box oven ready lasagna noodles ("no boil" noodles-- whole grain if you can find them!)
1/2 tsp garlic powder
5-6 leaves fresh basil (optional)
9x13 baking dish
Oven preheated to 375

1. Start by mixing the ricotta and the egg and 3/4 of the parmesan cheese in a bowl. Add the garlic powder, then mix in the spinach and (optional) basil.
2. Spray the baking dish with nonstick spray, then put a few ounces of the sauce in the bottom of the pan, and spread it around. This prevents your lasagna from sticking.
3. Place a layer of lasagna noodles across the bottom. If you need to break one in half, go ahead, the idea is to cover then entire bottom of the pan. Spread some of the ricotta mixture in, then a layer of anything you might be adding (meat or other veggies), then about a third of the sauce and then some mozzarella. Layer some more noodles, and repeat. You should get three total layers.
4. After the last of the noodles are on top, pour any remaining sauce on, and top with mozzarella and parmesan.
5. Cover with aluminum foil and bake for about 45 minutes (55 if using whole grain noodles). Let stand ten minutes after it's out of the oven before serving.

Serves approximately six.

Enough said.

Southwestern Pot Chicken

In college, my roommate Mark and I tag-teamed all the cooking for our house. We were always looking for new recipes, and one time, Mark found a recipe for "One Pot Chicken" in a cookbook. The problem was, neither of us wanted to go to the grocery store, so we decided to make the dish with what we had. The result was the bastardized-- but completely delicious-- Pot Chicken. It may not be gourmet, but it's definitely not difficult. We made it once a week or so after its discovery.

For a vegetarian/vegan option, just leave out the chicken (this will only serve two).

4 small chicken breasts
1 can Amy's black bean soup (or refried black beans, or just black beans drained of their liquid)
1/2 cup salsa
2 cups rice, cooked*
1 cup corn
1 bell pepper, diced
1 clove garlic (or 1/4 tsp garlic powder)
ground cayenne pepper, to taste
1 tsp onion powder (or sub in 1/4 cup chopped fresh onion)
1/4 tsp chipotle chili powder
sea salt and fresh cracked black pepper, to taste
cilantro (to garnish)
1 tsp extra virgin olive oil

1. Saute chicken in olive oil in 3 quart saute pan (or similar) with garlic, onion, cayenne, salt, and pepper.
2. When chicken is browned on both sides, add black bean soup, salsa, cooked rice, and veggies. The resulting mixture should have the consistency of a thick stew. If it doesn't, add 1/4 cup water. This will cook out.
3. Cover and simmer for about ten minutes, stirring occasionally, allowing flavors to meld. Taste and adjust seasoning as necessary. Do not let the mixture dry out; add a little water if necessary.
4. Remove from heat and uncover. Sprinkle with cilantro, and serve.

*We used one of those packets of "Mexican" rice at the time, but I recommend whole grain brown rice or quinoa. For quick, delicious rice with healthy options in mind, try one of the Seeds of Change varieties.

Serves three to four.

Oh... so not a flower pot?

Quesadillas

My Aunt Judi taught me this recipe last summer. It's pretty quick and easy, and the salsa, avocado, and zucchini give the quesadillas this amazingly fresh, healthy taste while the whole grains and mushrooms keep it filling. Plus, it's super tasty.

The only thing that takes a while is roasting the bell pepper and waiting for it to cool. If you like, you can roast and peel it beforehand and save it in the fridge until you're ready, but it's way better fresh, in my opinion.

If you have a meat lover in your life (like my Uncle Norm) or just want a protein boost, you can throw in some sliced or shredded cooked chicken, but otherwise, this recipe is vegetarian. That's one of the nice things about quesadillas-- pleasing picky eaters is easy, just swap out the fillings.

4 whole grain tortillas
3/4 cup shredded cheese (I like sharp cheddar)
1 zucchini
4 cremini mushrooms
1/4 c fresh salsa
1 orange or red bell pepper
cilantro, fresh or dried
1 cooked chicken breast, seasoned and sliced or shredded (optional)
fresh sliced avocado or guacamole (optional)

1. Cut the pepper in half and remove the stem and seeds. Place on aluminum foil and roast in an oven or toaster oven at 450 for about 30 minutes. Set aside to cool. Once cool, peel off the skin of the pepper and slice the flesh.
2. Meanwhile, remove the stem from the mushrooms and slice the caps and the zucchini (about 1/4 inch thick).
3. Once all veggies are prepped, heat a skillet over medium-high heat on the stove until a drop of water sizzles in the pan.
4. Place a tortilla in the pan and sprinkle half of its surface with cheese. Add zucchini, mushroom, bell pepper, and chicken (if desired) in a single layer on top of the cheese.
5. Drizzle with salsa, sprinkle with cilantro, and then add a second layer of cheese over the top. Carefully fold tortilla closed, and flip to the other side with a spatula. Cook for 30-60 seconds longer, allowing cheese to melt. The tortilla should be golden brown on both sides.
6. Remove quesadilla from pan and slice. Repeat 3 times.
7. Optional: Top with fresh avocado or guacamole.

Serves two.

I want fish in mine!

Happy Birthday, Tessa!

Brontosaurus (Chicken) Burgers

I used to crave nice, meaty hamburgers on a regular basis until Tessa introduced me to the chicken burger at PYT in Philly. I was totally hooked, and when we moved out of reach, chicken burgers (or Brontosaurus burgers-- so named because of the newfound relation between birds and dinosaurs, and, you know, the Flintstones) became her number one dinner request. I found one we both love, originally found here. A friend's boys (age five and seven) also love it. Plus, it's a moist, delicious, healthy alternative to beef patties.

I also tried to find a sauce that came close, and while it's not a perfect match, this simple caramelized onion sauce (which I found here) adds a richness and depth of flavor that really makes this recipe. It's a little time consuming (the sauce, I mean), but it's soooo worth it. Its sweetness balances the (slight) heat from the red pepper and garlic in the burger. It makes around two cups, which leaves a lot of extra to spice up chicken or pasta.

10/12/11 EDIT: I made this recipe tonight with ground turkey instead of chicken, without breading the patty, and, herbed goat cheese in lieu of the caramelized onion sauce, and it was fantastic. This was a nice, quick-fix option, and the turkey patty, though made from a slightly leaner protein, was equally juicy and delicious.

Caramelized Onion Sauce

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
4 cups thinly sliced yellow onions
Sea salt and freshly ground black pepper
2 cups chicken stock

1. In a large saute pan or cast iron skillet, over medium heat, add the oil and butter. When the oil is hot, add onions. Season with salt and pepper.
2. Saute until caramelized (approx. 30 minutes), stirring every few minutes to allow browning but prevent burning.
3. When onions are caramelized to your liking, add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a food processor, puree until smooth. Taste, and re-season if necessary. Set aside to cool.

Brontosaurus Burgers

1 lb ground white meat chicken (you can get it at the butcher counter in most grocery stores)
2 cups fresh bread crumbs, divided (toast bread/extra buns, break into chunks, and pulse in food processor)
1/2 cup milk (I use almond milk)
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
Fresh cracked black pepper
1 tbsp extra virgin olive oil

Fresh baby spinach

Whole wheat hamburger buns

1. Put chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, garlic, cayenne, salt, and pepper. Warning: the mixture will be very wet which means the patties will be hard to form. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet.
2. Divide chicken meat into 5 equal portions, and using your hands, shape into patties. Coat each patty with bread crumbs.

3. Heat olive oil in a large non-stick or cast iron skillet (I use the same one from the onions) over medium heat and "grill" until golden brown and cooked through (3-4 minutes per side).
4. Toast the top and bottom of the hamburger bun in a toaster or oven. Spread caramelized onion sauce on bottom bun, add bronto patty, and spread more sauce on top. Finish it with spinach and the top bun, and enjoy!

Serves five, plus a lot of extra sauce.

Psst... I think I know what I want for dinner!

Chicken in White Wine Reduction

An excellent main course to go alongside that roasted summer squash is this simple, delicious chicken recipe. I usually serve the chicken over a mixture of brown rice and quinoa. Tessa and I have taken to calling this "wine chicken," and it makes the whole house quite fragrant. Although the sauce takes a while to reduce, you don't have to baby it, so put up your feet and have a glass while it does all the work!

2 small chicken breasts
1 tsp extra virgin olive oil
1 cup dry white wine (I use chardonnay)
1/2 cup chicken stock or broth
1/4 tbs garlic or one clove, finely chopped
1 tbsp butter
sea salt and fresh black pepper, to taste
1 cup cooked brown rice, AND
1 cup cooked quinoa, mixed together (alternately, two cups of either grain)

1. Heat olive oil in a large skillet. Sautee the chicken until browned, then set it aside to rest.
2. Deglaze the skillet by adding the wine, then the chicken stock. Season with garlic, salt, and pepper, and allow to reduce over medium-high heat.
3. (optional) In the meantime, shred the chicken using two forks. This will allow the chicken to absorb more of the flavor of the sauce.
4. Once you can slide a spatula across the bottom of the pan and it leaves a "clean" trail behind it, add the butter and return the chicken to the pan for 2-3 minutes. Sauce will still appear thin. (10/23/11 note: My mom told me that when she made this dish, she allowed the sauce to reduce too much, and there wasn't enough to properly sauce the chicken and rice. If this happens, don't worry. Just add a little broth, water, or wine, until there is enough sauce.)
5. Ladle chicken and sauce over mixed rice and quinoa, and serve hot with roasted summer squash or steamed vegetables.

Serves two.

I didn't know wine could be for eating!

Roasted Summer Squash

Tessa and I are huge fans of squash, and why not? It's both nutritious and scrumptious. I've tried cooking summer squash several ways, but none come out as delectably as this recipe, modified from one I stumbled across when looking for a new way to cook the crooknecks I'd gotten from our local farmer's market. It was an instant favorite. The squash just melts in your mouth, and it's also quite simple to make. This recipe works well with yellow squash, zucchini, and crookneck, so pick what looks good or mix and match.

2-3 fresh summer squashes

freshly ground black pepper

sea salt

cooking spray

1. Preheat the oven to 425.

2. Trim the stems off the squash. If the squash has a slender neck (as a crookneck does), cut it off and slice it in half. Otherwise, cut the squash from end to end into long slices no more than half an inch thick.

3. Lightly coat a sheet pan or the bottom of a glass casserole dish with cooking spray. Lay the squash slices in the pan. Do not layer.

4. Bake for about 15 minutes, or until the bottoms of the squash have begun to brown. Season with fresh cracked black pepper and sea salt, then turn each piece over. 

5. Continue baking for about 15 more minutes, until the bottoms are browned.

Serves two alongside chicken, pasta, or just about anything.

Mmm... squashy.

Easy Veggie Quiche

This recipe spawned from one of my mother's which she calls "A Tale of Two Quiches." My recipe is more like "A Tale of ∞ Quiches," because the possibilities are endless. Personally, I've made this quiche with spinach, broccoli, and cauliflower so far, all of which are packed with nutrients.

Notes: I make this quiche with swiss cheese because it melts without too much fuss or oil-- I tried it once with cheddar and got an excessively moist product. As to the question of whether eggs are healthy or not, my aunt is on the Egg Board, and she touts them as a healthy source of protein, but you can make up your own mind, and opt to use egg beaters or egg whites only.

6 large eggs
1 1/4 cup milk (I use almond milk)
sea salt and fresh ground black pepper
1/8 tsp garlic and onion powder (optional)
2 cups (approx.) vegetable of your choice (spinach, broccoli, and cauliflower work well)
8 oz. shredded swiss cheese
1 9-inch pie crust

1. Preheat oven to 375.
2. Beat eggs and milk vigorously until uniform. Add seasonings.
3. Meanwhile, layer pie crust, vegetable, and cheese in the bottom of a 9" pie pan.
4. Pour egg mixture over the top.
5. Bake for 30-35 minutes or until the egg mixture has set.
6. Allow to cool for at least 5 minutes before serving.

Serves four.

You're going to have to fight me for a slice.