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Dinner, Pasta, Recipes, Side Dishes, Veggies

Mac & Cheese with Butternut Squash & Bacon

April 27, 2014

Everyone I know loves mac & cheese. That’s a fact! I prefer to have a selection of recipes to choose from rather than always turning to one old standby. On occasion I will make Martha’s decadent, rich, mac & cheese or broccoli mac & cheese if I’m craving nutritional veggies in the mix. This rendition of mac & cheese is tops on my list. The sweet, roasted, butternut squash along with the smoky bacon makes this dish special. For the life of me I can’t remember where I found this recipe. If you search the internet there are many recipes for mac & cheese with butternut squash. Some puree the squash and combine it into the sauce, others mix the butternut squash with the pasta. I love this version where the roasted squash is scattered on top of the mac & cheese along with panko bread crumbs that produce a crispy topping.

Cut the butternut squash into 1 inch cubes. That may seem quite large but keep in mind they will shrink once roasted.

Turn the butternut squash with a spatula once during roasting so that you’ll have nicely browned pieces.

Bacon. Crispy, smoky, delicious.

Panko flakes are a handy item to have. It keeps well in the refrigerator and can be used as a topping for mac & cheese or other casseroles and even tempura. They are a wonderful substitute for bread crumbs.

Dinner is ready.

Mac & Cheese with Butternut Squash & Bacon

Serves 8

Ingredients

8 pieces cooked, crumbled bacon

3 cups cubed butternut squash (1 inch cubes)

1/2 teaspoon finely chopped rosemary

1 pound penne or elbow macaroni

1 cup finely chopped onion

1 tablespoon olive oil

1/8 teaspoon cayenne

2 small garlic cloves, minced

4 tablespoons butter, divided

5 tablespoons flour

5 cups milk

5 cups coarsely grated extra sharp cheddar (I used Cabot Vintage White Extra Sharp Cheddar)

1 1/2 teaspoons kosher salt

freshly ground black pepper

3/4 cup panko

Preparation

Lightly butter a 9 x 12 inch baking dish and set aside.

Cook bacon, crumble into fairly large pieces and set aside (always make an extra piece to snack on).

Preheat oven to 425 degrees.

Toss butternut squash with a bit of olive oil, rosemary, and kosher salt and pepper. Roast on a baking sheet for about 20 minutes, turning pieces once, until just tender and nicely browned. Set aside. Reduce oven heat to 375 degrees.

While the squash is roasting cook the pasta in boiling, salted water until al dente. I like to under cook my pasta by a minute or two since it will further cook as it bakes in the oven for 30 minutes. Drain and set aside.

Melt 2 tablespoons of butter and set aside. In a large sauté pan (I use a 12-inch straight sided pan) over medium heat, sauté onion in 1 tablespoon olive oil for about 5 minutes until softened but not browned. Add cayenne and garlic and sauté for another minute. Stir in remaining 2 tablespoons of butter. Once melted, whisk in the flour and stir for a minute to combine with butter. Gradually add the milk and simmer for about 8 minutes, stirring constantly until thick enough to coat the back of a spoon. Remove from the heat, fold in the cheddar cheese. Stir in salt and a few grinds of pepper then stir in the crumbled bacon. Add cooked pasta and toss to combine ingredients. Transfer to your buttered baking dish and top with butternut squash. Sprinkle panko evenly over the top and drizzle with the 2 tablespoons melted butter. Bake uncovered for about 30 minutes until golden brown on top. Let mac & cheese rest for 10 minutes before serving.

Beans, Dinner, Fish, Lactose Free, Recipes, Salad, Veggies

White Bean & Tuna Salad with Radicchio & Parsley Vinaigrette

April 15, 2014

When I was young we made tuna sandwiches on soft, white, bread. If you gently pressed down on the bread it would flatten and would not spring back! Is that why it was Wonder bread? Back then our options of canned tuna were quite limited, as was our selection of bread. These days there is a multitude of really good canned tuna available and though I prefer tuna packed in nothing but its own juices for sandwiches, tuna packed in olive oil is mandatory for this salad.

When I travel to San Francisco I stock up on As Do Mar tuna from Portugal or Ortiz tuna from Spain. Wild Planet tuna in olive oil is also very good and is readily available at most markets such as Mana Foods on Maui. If you can’t find any of these tunas in your market, consider buying them on-line from Amazon.

This is a beautiful salad full of bright colors and a vibrant parsley vinaigrette.

The parsley vinaigrette is so simple to make. Throw all the ingredients in to a blender and shortly you’ll have this gorgeous dressing.

White Bean & Tuna Salad with Radicchio & Parsley Vinaigrette

Adapted from Bon Appetit Magazine

Serves 2

Parsley Vinaigrette

2 cups (packed) flat-leaf parsley

1/2 cup olive oil

3 tablespoons fresh lemon juice

1/2 teaspoon white wine vinegar

1 garlic clove, crushed

kosher salt and freshly ground black pepper

Preparation

Pulse parsley, oil, lemon juice, vinegar and garlic in a blender. I used my immersion blender. I tried using my food processor the first time however it didn’t puree the ingredients as well as the blender did. Season to taste with salt and pepper.

Salad

2 ounces radicchio, leaves torn (about 1/2 medium head of radicchio)

1 cup canned white beans, rinsed (S&W white beans are a good choice)

1 large celery stalk, sliced thinly on an extreme diagonal

1 jar (4.5 ounce) Wild Planet tuna in olive oil, drained and broken into large pieces (or other good-quality olive oil packed, canned tuna)

Preparation

Place radicchio in a medium bowl, drizzle with 2 tablespoons of parsley vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer.

Combine 2 tablespoons parsley vinaigrette, white beans, and celery in the same bowl you used for the radicchio, toss to coat. Season with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and drizzle some vinaigrette over.

***Serve leftover vinaigrette over fish, grilled vegetables or double the salad ingredients to serve 4.

Breakfast, Dinner, Lactose Free, Recipes, Sauces

Shakshuka Breakfast

April 9, 2014

I am obsessed with eggs, and I regularly search for new egg recipes that I can serve for breakfast. Shakshuka, a savory tomato sauce with hints of cumin, chile pepper and onions topped with eggs sounded perfect. Though I didn’t get around to making it right away, it never left my mind. So finally when I made it for breakfast one morning it was a revelation!

There are so many versions of Shakshuka, you can’t go wrong creating your own. I used fresh tomatoes to make the sauce however you can use good canned whole tomatoes. Most importantly are the spices that you add to the sauce that makes it so special. Cumin and paprika are essential as is garlic, onions and mild or spicy peppers. I sautéed the Anaheim pepper separately since I wanted them to be nicely browned before adding them to the tomato sauce.

Some recipes call for baking the eggs and others cook them on the stovetop. I tried both and found that there’s no need to heat up your oven since the eggs cook perfectly in a covered pan on the stovetop.

Crack fresh eggs into the sauce, cover the pan and wait patiently…

We sprinkled feta cheese over the sauce on one occasion. It was delicious and we sopped up the sauce and egg yolks with John’s country sourdough bread.

Shakshuka Breakfast

2 generous servings

Ingredients

2 1/4 pounds fresh tomatoes, peeled, seeded, coarsely chopped

1 large anaheim pepper, finely chopped

1 cup finely diced onion

1 jalapeño, finely chopped

4 medium garlic cloves, minced

2 teaspoons paprika

1 1/4 teaspoons cumin

1 1/2 teaspoons kosher salt

olive oil

4 large eggs

a few sprigs of cilantro or Italian parsley

crumbled feta (optional)

Preparation

Puree tomatoes in a food processor keeping the sauce slightly chunky. Set aside.

In a 10-inch cast iron skillet or other heavy skillet, sauté Anaheim peppers in a bit of olive oil over medium heat until they are nicely browned, about 10 minutes. Remove to a plate and set aside.

In the same skillet over medium heat, add a tablespoon of olive oil and sauté onions and jalapeño until slightly soft, about 8 minutes. Add sautéed Anaheim peppers, garlic, paprika and cumin and sauté another minute. Pour in tomatoes and stir in the salt. Let sauce simmer, stirring now and then until thickened slightly, about 15 minutes.

With the back of a large spoon, make four indentations in the sauce. Crack an egg into each indentation. Over medium-low heat, cover the pan and cook the eggs until the egg whites are set but the yolks are still runny, about 5 minutes. Sprinkle crumbled feta over the sauce if using and garnish with cilantro or Italian parsley. Don’t forget the bread. You’ll need it to sop up all of that delicious tomato sauce and runny eggs.

***You can easily add two more eggs to the sauce to serve three.

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Mustardy Fried Potato Salad

April 1, 2014

Who knew that making your own mustard could be so simple? Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days. Puree in a blender and voila! You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties. Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

The cooked potatoes are fried for a short time until they become golden and crispy.

This dressing couldn’t be simpler to make. If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8

Ingredients

2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)

Preparation

In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes. Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes. Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper. Set aside.

Once the potatoes are cool enough to handle, slip off their skins. Cut potatoes into fairly large chunks, about 1 1/2 inch pieces. In a large non-stick skillet, heat the remaining 1 1/2 tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like. Toss gently. Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.

Dinner, Lactose Free, Recipes, Salad, Sauces, Side Dishes, Vegan, Vegetarian, Veggies

Asian Kale Salad

March 26, 2014

There is beautiful kale everywhere! I went to a farmers market upcountry in Kula and was surprised to see that so many of the vendors were selling some variety or other of kale. That being said, I came home with a big bunch of kale along with some other delightful vegetables.

I am partial to Tuscan kale (also known as Dinosaur kale and Lacinto kale). Their tall, slender, deep blue-green color is gorgeous and their hearty leaves retain their texture once cooked. It’s just perfect for a tasty side dish.

Korean chili pepper flakes are a mainstay in my pantry. They have a vibrant red color, a bit of heat but not too much, and a hint of sweetness. I am very happy with the quality of the Korean chili flakes I purchase from Whole Spice.

Asian Kale

2 servings

Ingredients

1 pound Tuscan kale, ribs removed, leaves coarsely chopped

1 teaspoon canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

3 tablespoons soy sauce

1 tablespoon water

1 teaspoon sesame oil

1 teaspoon Korean chili flakes

2 teaspoons roasted sesame seeds

Preparation

Blanch kale in boiling salted water for 3 minutes. Drain and rinse under cold water to stop the kale from cooking further. Pat dry between paper towels. Gently fluff the kale and place in a small serving dish.

In a small skillet heat 1 teaspoon canola oil over medium low heat. Add garlic, and sauté, stirring often for about 3 minutes. Turn down the heat if necessary so the garlic doesn’t burn and turn bitter. Remove from the heat and stir in the ginger, soy sauce, water, sesame oil, Korean chili pepper flakes and sesame seeds. Stir to combine. Drizzle sauce over kale before serving.

Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice with Barberries, Pistachio & Herbs

March 2, 2014

Until quite recently I had never heard of Yotam Ottolenghi, a cookbook author, chef, and owner of four restaurants in the UK. I happened to be looking at recipes on The Guardian’s web site and there I found Yotam’s weekly column and was intrigued by the many vibrant herbs and spices he used in his recipes. Some of these ingredients cannot be found on Maui, such as barberries. Leave it to amazon.com to supply even the most obscure ingredients.

My friend Shanna at Curls & Carrots surprised me with a gift of Yotam Ottolenghi & Sami Tamimi’s Jerusalem A Cookbook. I came home from work one day to find a package sitting on my doorstep. I can’t think of a better gift than a cookbook filled with interesting, flavorful, recipes and gorgeous photos. Thank you Shanna.

Sweet-tart Iranian barberries.

I substituted Italian parsley for the chervil which I can never find here on Maui. I would love to grow chervil however I hear it thrives best in cool climates (not Kihei, Maui).

Saffron water is poured over a portion of the cooked rice and will later be gently mixed in with the white rice, herbs, barberries and pistachios.

Saffron rice is the perfect side dish for roasted chicken and a garden salad.

Saffron Rice with Barberries, Pistachio & Herbs

Adapted from Jerusalem A Cookbook

Serves 6

Ingredients

2 1/2 tablespoons unsalted butter (I used Earth Balance Buttery Sticks)

2 cups white basmati rice, rinsed under cold water and drained well

2 1/3 cups boiling water

1 teaspoon saffron threads, soaked in 3 tablespoons boiling water for 30 minutes

1/4 cup dried barberries, soaked for a few minutes in boiling water with a pinch of sugar

1 ounce dill, coarsely chopped

2/3 ounce chervil, or Italian parsley coarsely chopped

1/3 ounce tarragon, coarsely chopped

1/2 cup slivered or crushed pistachios, lightly toasted (salted or unsalted)

salt and freshly ground white pepper

Preparation

Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter. Add the boiling water, 1 teaspoon salt and some white pepper. Mix well, cover with a tightly fitting lid, and cook over very low heat for 15 minutes. Don’t be tempted to uncover the pan, the rice needs to steam properly.

Remove the rice pan from the heat. All the water will have even absorbed by the rice. Pour saffron water over one side of the rice, covering about one-quarter of the surface and leaving the majority of it white. Cover the pan immediately with a tea towel and reseal tightly with the lid. Set aside for 5 – 10 minutes.

Use a large spoon to remove the white part of the rice into a large mixing bowl and fluff it up with a fork. Drain the barberries and stir them in, followed by the herbs and most of the pistachios, leaving a few to garnish. Mix well. Fluff the saffron rice with a fork and gently fold it into the white rice. Don’t over mix, you don’t want the white grains to be stained by the yellow. Taste and adjust the seasoning. Transfer the rice to a shallow serving bowl and scatter the remaining pistachios on top. Serve warm or at room temperature.

*I found the pistachios can soften once mixed into the rice. Add the pistachios just before serving the rice.

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Dinner

Mac & Cheese with Butternut Squash & Bacon

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White Bean & Tuna Salad with Radicchio & Parsley Vinaigrette

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Shakshuka Breakfast

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Mustardy Fried Potato Salad

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Asian Kale Salad

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Saffron Rice with Barberries, Pistachio & Herbs

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