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Tag Archives: Cheese

Dreamy Butternut Squash Mac n Cheese

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I guess technically this is shells and cheese.

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Warning:  I think this dish might be the reason I didn’t lose any weight last week.  But I am not going to hold that against it.

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Isn’t it beautiful?  2.5 pounds of squash, 6 garlic cloves, sprig of thyme, 2 cups of almond milk, and 2 cups of chicken stock.   Cook the squash until tender.  If you’re lucky enough to have an immersion blender this would be the time to pull it out.

Cook a pound of small pasta and then combine with the puree.

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At this point I was pretty sure that I had just made soup with some pasta.

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Never underestimate the power of the oven:  cover with foil and bake for 45 minutes at 375.

Top with a mixture of panko, garlic, parsley, and salt.  If you’re using garlic don’t make the mistake I made.  It seems that I always wind up with really strong garlic when it’s not going to be cooked.  Add a touch of Gruyere and put it under the broiler for five or ten minutes.

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Even my husband liked this, until I made the mistake of telling him that it was squash.

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I should disclose that some salt wouldn’t hurt.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

 

 

Baked Couscous

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With Summer Squash and Herbs.

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No, that’s not a lemon.  When I saw that this recipe called for fresh oregano I knew I had to try it.   The cheese doesn’t hurt either.

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I decided to go crazy and throw a zucchini into the mix.  The recipe specifically said yellow squash.

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So you sauté the vegetables and cook the couscous.  Then you mix them together and put more broth in there.  I was a little skeptical that it was too much liquid, but it ended well, and cheesy.

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On the scale of likelihood that your vegetable-hating kid/husband/dog will eat this I give it a 6.  Jake was only willing to go for one serving, and no leftovers.  That makes it edible, but not worth repeating.  On the other hand, I’m eating leftovers two servings at a time.  There’s just no accounting for taste.

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Eat Well and Savor.

 

 

 

Zucchini and Goat Cheese Frittata

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The last time I made a frittata it was a hit and I’m happy to say that this one was too.

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I know I sound like a broken record, but it really is easy to cook healthy.  In fact, I’m a firm believer in the fact that just cooking at home is better for you than anything that comes out of a package.  In other words, add some bacon if you have to.  Actually, prosciutto would be better.

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This recipe is from The French Women Don’t Get Fat Cookbook.  It’s just 6 eggs, shredded zucchini, fresh thyme, and goat cheese all mixed together.

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Just cook on the stove top until set, then top it with some grated pecorino and broil until browned.

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Can I just say OMG to the pecorino?  It was an unexpected surprise for sure.  It added a nice little element of crunchiness.  I plan to try this someday with steamed broccoli instead of the zucchini.

Eat Well and Savor.

 

Rosemary Pizza-Dough Dippers

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With Cheesy Pizza Dip.

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I know I always say it, but this was so easy.

Just buy a bag of already made pizza dough and cut it up into circles.   Brush them with olive oil and top them with rosemary and sea salt.  Bake for 10 minutes at 450 and done.

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The dip is just as easy:  warm some marinara in the skillet, dollop with ricotta, and sprinkle with mozzarella and parmesan.  Then bake at 450 for three to four minutes.

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Don’t forget the fresh basil.

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Of course the part I left out is that this is an Ellie Krieger recipe from Comfort Food Fix, so it you use part-skim cheese and whole wheat dough you’ve got a low-calorie treat that all ages will love.

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Hard to believe, isn’t it?  Easy and, dare I say, good for you.

Eat Well and Savor.

 

Fettucine Hungry Girlfredo

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This may not reach out and grab you .

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But what if I tell you that it’s only 99 calories?

Here’s the miracle ingredient:

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This whole bag is only 20 calorie and 2 grams of fiber.  Back in the day that would translate into free WW points.

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Even if you’ve never heard of Shirataki, I’m sure you’ve heard of The Laughing Cow.

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Make sure you drain the noodles and pat them dry, then just toss them into the pan with a teaspoon of fat-free sour cream and two teaspoons of reduced-fat Parmesan — there’s no way to avoid saying this — from Kraft, you know, the one in the can.  And don’t forget The Laughing Cow.

I topped mine with pepper and some fancy salt.  It’s also begging for some freshly steamed broccoli or maybe some artichoke hearts.

Obviously this is a Hungry Girl hit.  She devotes chapters to Shirataki in her books.  This one specifically is from Hungry Girl to the Max.

 

Verdure Al Forno

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I don’t speak Italian, so I hope I didn’t just swear at you or something.  Giada says that it means vegetables in the oven, even though this was only zucchini in the oven.

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I’m sorry to say that I have a little bone to pick with GDL on this recipe.  Isn’t it ironic?   This is a vegetable dish.

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It all starts out innocently enough, but I soon realized something was off.   Firstly, the recipe calls for about five medium zuchinnis or 1.5 pounds.  Now, I know size is relative, but it took about 2 pounds.  Then the instructions say to cut them one inch thick.  Hello.  You know I have a ruler.  Well, I’m here to tell you that there’s no way that three layers, i.e., three inches will fit in an 8×8 pan.   Not to mention you’d need more than that 2 pounds for sure.

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Now, I can admit that the deck was stacked against GDL due to the fact that I’ve never understood what makes someone want to smother a perfectly good zucchini in a ton of cheese.   I now know it’s because it tastes amazing.   You’re looking at a little fontina and mozzarella, soon to be followed by Pecorino Romano.

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A little bit of bread crumbs won’t hurt a bit either.

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Even though I’m willing to accept the cheese, not to mention the heavy cream, I still am not pleased with GDL that these one-inch chunks didn’t cook all the way through.

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Given this beauteous cheese I’m willing to overlook the whole thing.

Well, it seems someone has seen the error of their ways.  I was following the recipe in Everyday Italian, but out of the kindness of my heart I got the link from Food Network for y’all and that version says 1/4-inch slices.  Honestly, I think 1/2 inch would be okay too.

Eat Well and Savor.

 

Cheeseburger Meatloaf

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And Mashed Potatoes.

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I went old school/lunch lady and served up the potatoes with an ice cream scoop.  It’s the little things, yo.

Here’s the great beginning:

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Lean in a little closer and you can tell that those are bread-and-butter pickles.

Now I should tell you that this recipe isn’t filed under healthy cooking.

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There’s a red onion in there under that cheddar, so at least there’s a vegetable.

35 minutes at 400 and you’re good to go.

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Pay no attention to the fact that it’s swimming in grease.  Nothing to see here.

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This is the last Rachael Ray recipe you’ll see around here for a while.  Spring is officially having an effect and it’s time to lighten up.

Eat Well and Savor.