Tuesday, November 16, 2010
Why settle for boring mac and cheese when you can kick it up with some jalapenos? That's right, add a little zing to an old fave like this:
1. Boil water on the stove. Add noodles and cook per the package directions. I'm a big fan of mini shells because they cradle gobs of cheesy goodness. But any noodle will work.
2. Drain the pasta. Put in it a bowl.
3. Add shredded cheddar cheese to the bowl. Use about three cups for a pound of mac and cheese. Set one cup of cheese aside for topping.
4. Chop a jalapeno or two and add them to the bowl.
5. Squirt about three tablespoons of brown mustard into the mix. (Yes, it sounds weird, but trust me, the mustard adds a great zing to the mac.)
6. Pour heavy cream over the noodles until they're pretty well saturated. (About a pint.)
7. Mix it all up.
8. Put the mac and cheese mixture in a greased baking dish.
9. Sprinkle the remaining cheddar over the top.
10. Bake at 425 for 25 minutes or until the top is golden brown.
How easy is that? And just wait until you taste how delicious it is. You're going to want it eat all the time. (But you probably shouldn't. Just sayin'.)
Sunday, November 14, 2010
This week I indulged in lots of delicious Beef and Lentil soup. It's easy to cook and super filling. Make it like this:
1. Buy a package of stew meat. Then cut the meat into smaller pieces. You could make this a seriously chunky soup if you'd like but I prefer smaller bites of meat on this one.
2. Salt and pepper the beef.
3. Heat a big pot on the stove over medium high heat. Add about two tablespoons of olive oil. (That's about twice around the pot.)
4. When the oil is hot, brown the meat.
5. After it's brown on all sides, put the meat on a plate and set it aside.
6. Add a little more oil to the pot. Add diced carrots, celery and onion.
7. After about 6 or 7 minutes, when the veggies are semi-soft, add a couple cloves of chopped garlic. Make sure the garlic doesn't brown. Brown garlic tastes BAD.
8. Put the meat back in the pot. Add a can of diced tomatoes. (You can use a 15oz or 28oz. Depends on your love for tomatoes.)
9. Add a box of beef broth and some fresh thyme. Stir.
10. Let the soup simmer over medium heat, covered, for an hour.
11. Add lentils. About a cup will do.
12. Cover the pot and let the soup cook another hour or until lentils are soft.
And that's it! It's as delicious as it looks and the meat will fall apart in your mouth. Enjoy!
What other soups would you like to learn how to make?
Thursday, November 11, 2010
I've been craving it lately, so I created my own less spicy version. After all, I wanted normal people to be able to enjoy it too. So here's my version of Spicy Chicken Soup:
1. Chop onions, celery and carrots into chunks that are about equal in size. You can go big or small - whatever you like.
2. Heat a large pot over medium high heat on the stove top.
3. Cover the hot pot's bottom with olive oil. (About two tablespoons or two spins around the pot.)
4. When it's hot, drop the veggies in. Let them soften about 7 minutes. If they start to brown, turn the heat down.
5. Meanwhile, peel and chop three garlic cloves and a jalapeno. Chop more if you're feeling extra spicy.
6. Add them to the pot. Let them soften just about two minutes. Not too long. You don't want your garlic to brown. Stir.
7. Add salt and pepper.
8. Next, add a skinned (Eat the delicious skin first!) cooked chicken to the pot. You can buy one already cooked at the supermarket or roast one yourself.
9. Fill the pot with enough water to cover the chicken. Stir.
10. Cover the pot and let it simmer for about an hour.
11. With tongs, scrape the chicken from the bones. Then discard the bones.
12. Taste the broth. If it's not chicken-y enough for you, add a bullion cube.
13. Keep simmering until the chicken becomes shredded and chunky.
14. Chop lots of fresh parsley. Add it to the soup.
If you want to kick up the spice, add more jalapeno and of course, salt and pepper to taste.
Enjoy this spicy twist on a classic! So...what soup do you crave?