Classic Macaroni and Cheese

Serves 6 to 8

It's crucial to cook the pasta until it's tender-that is, just past the al dente stage. Whole, low-fat, and skim milk all work well in this recipe. The recipe may be halved and baked in an 8-inch square broiler-safe baking pan. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, 3 tablespoons cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1½ teaspoons dry mustard
¼ teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

1. Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.

2. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.

3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Cool casserole for 5 minutes before serving.

Greek Style Vegetable Pasta

Ingredients

1/3 cup olive oil
3 garlic cloves, minced or pressed
1 medium zucchini, halved lengthwise and very thinly sliced
2 tomatoes, seeded and finely diced
12 Kalamata olives, pitted and chopped
6 scallions, very thinly sliced
2 tbsp. finely chopped fresh dill
1 cup finely diced feta cheese
Salt and pepper
1 lb. penne or rotini pasta

Instructions

Combine all the ingredients except the pasta and the salt in a large bowl. Toss and let sit for at least 30 minutes, or up to 4 hours.
Bring a large pot of water to a boil. Salt the water and add the pasta and cook until al dente, about 10 minutes. Carefully scoop the pasta out and add to the bowl with the veggies. Add salt and pepper to taste and serve warm or at room temperature.
Adapted from Main Course Vegetarian Pleasures
Total Servings: 8

Nutritional Information Per Serving

Calories: 317
Carbohydrates: 35.9g
Cholesterol: 58mg
Fat: 15.1g
Saturated Fat: 4.3g
Sodium: 289mg
Protein: 10.1g

Baked Garlic and Thyme

In this version of baked garlic, we season fresh bulbs of fragrant heirloom garlic with thyme. If you can’t consume six bulbs of garlic right away, you can easily freeze the cloves for later use and they keep for several weeks in the refrigerator.

Ingredients

6 bulbs fresh garlic
6 tablespoons olive oil
1 bunch fresh thyme
unrefined sea salt

Instructions

Preheat oven to 400° F.
Gently rub away as much of the papery outer skins of the garlic bulbs of you can, but take care to leave the skins encasing the garlic cloves intact.
Using a good sharp and sturdy knife, chop the very top of the bulbs of garlic off so that you might expose the tops of the individual cloves of garlic.
Place the bulbs of garlic in a clay baker or casserole dish, root-side down.
Dot each bulb with 1 tablespoon of olive oil.
Cover the garlic with fresh thyme and sprinkle the bulbs with unrefined sea salt.
Bake the dish, covered, at 400° F for 30 to 45 minutes.  If you don’t have a covered casserole dish or clay baker, you may tent the bulbs of garlic with aluminum foil.
After about 30 to 45 minutes, when your home becomes fragrant with the rich scent of garlic and thyme, remove the garlic from the oven and allow it to rest and come to room temperature before serving it.  Baked garlic is perfect on its own or with a slice of bread, but it also adds a beautiful, deep richness to any dish in which you would customarily use fresh garlic.
Total Servings: 6

Nutritional Information Per Serving

Calories: 127
Carbohydrates: 4.1g
Cholesterol: 8mg
Fat: 8.0g
Saturated Fat: 3.8 g
Fiber: 0.9g
Sodium: 81mg
Protein: 0.7 g

Zucchini and Olive Salad

Thanks, WebMD Daily Bite!

Zucchini and Olive Salad

By Dana Treat
WebMD Recipe from Foodily.com

How can something that tastes so amazing be so very simple? Guests show up unannounced and you with nothing to put on the table? No problem. You can whip this dish together in under 15 minutes.

Ingredients

3 medium zucchini, ends trimmed, and sliced into 1/8-inch rounds
1 tbsp. lemon zest
½ cup Kalamata olives, pitted and very finely chopped
Olive oil
Juice of 1 lemon
½ cup basil, julienned
Sea salt

Instructions

Arrange the zucchini in an overlapping pattern either on a rectangular or circular platter.  Scatter the lemon zest and olives evenly over top.  Carefully drizzle with olive oil (use a light hand here, otherwise it will get soggy), and then squeeze lemon juice over the zucchini.  Sprinkle with sea salt and scatter the basil over top.
Inspired by "Bon Appétit"
Total Servings: 4

Nutritional Information Per Serving

Calories: 48
Carbohydrates: 7.7 g
Cholesterol: 0 mg
Fat: 2.1 g
Fiber: 2.4 g
Sodium: 278 mg
Protein: 2.1g
Sugar: 3.0 g

AB's B and B's

I made these pickles today from cucumbers Heather and I got at the farmer's market this morning.  I can't wait to taste them tomorrow!  Recipe courtesy of Alton Brown.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• Pinch kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Lebanese Potato Salad

Here's another one I want to try!

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes

* Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Zucchini-Pepperoni Pizza Frittata

A frittata is a traditional Italian egg specialty that is similar to an omelet except that it isn't folded over. In this recipe, the frittata is given a lively twist with a pizza-like rendition filled with zucchini, tomato, pepperoni, and mozzarella.

ingredients

• 3 cups thinly sliced zucchini
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh marjoram
• 2 teaspoons snipped fresh basil
• 2 tablespoons olive oil
• 6 1/4-inch-thick tomato slices
• 6 1/8-inch-thick pepperoni slices
• 4 ounces thinly sliced mozzarella cheese

 directions

1. Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
2. Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
3. Heat olive oil in an 8-inch broilerproof skillet over medium heat. Carefully transfer zucchini mixture to hot skillet. Cook over medium heat about 15 minutes or until egg mixture is mostly set (surface will be moist). Do not stir.
4. Layer on tomato, pepperoni, and mozzarella cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set, cheese has melted, and pepperoni is sizzling. Cut into eight wedges. Makes 4 servings.
5. Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.

recipe source:

BHG.com

Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute Meals  Episode: 30-Minute Blue Plate Special

Ingredients
Potatoes:

    * 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
    * Salt and pepper
    * 1/2 cup half-and-half or cream, eyeball it
    * 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
    * 3 tablespoons chopped chives or, 2 scallions, thinly sliced

Meat and Gravy:
    * 1 1/4 pounds ground beef sirloin
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1 small onion, finely chopped
    * 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
    * Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
    * 12 crimini or baby portobellos, sliced
    * 12 shiitake mushrooms, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups beef stock

Spinach:
    * 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
    * 2 tablespoons butter, cut into pieces
    * 1/2 cup heavy cream

Directions
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

Harwichport Potatoes

Ingredients:
Potatoes:

• 4 cups raw potatoes, cubed
• 1 onion, grated
• 2 pimentos, cut in strips
• 2 cups thin white sauce (recipe follows)
• 1/2 pound American cream cheese, diced
• 1/2 teaspoon salt

White sauce:

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

How to Prepare:
Cook the potatoes, onions, and pimentos in boiling salted water for 5 minutes. Drain and pour into a buttered casserole.

Add the cheese to the white sauce and pour over the potatoes. Bake in a moderate oven (350°) for 45 minutes.

White sauce (thin):
For this potato recipe, make a double batch of white sauce.

Melt butter and add flour and blend. Gradually add milk, stirring constantly, until mixture thickens. Add seasonings.

Note: thick white sauce is exactly the same directions, using 2 Tablespoons of butter and 2 Tablespoons of flour instead of 1.

Steamed Herbed Potatoes

Ingredients:

• 6 medium white potatoes, peeled and thinly sliced
• 3 cloves garlic, crushed or minced
• 1 tablespoon fresh minced parsley (or more, if you like)
• 1 tablespoon fresh minced thyme, basil or any other fresh herb of your choice
• 3 tablespoons margarine
• Fresh ground pepper, and salt, to taste

How to Prepare:
Layer potato slices and garlic in a steamer, steam over boiling water till potatoes are tender (perhaps 30 minutes or more, test for done-ness). In a large mixing bowl, cut up the margarine and put steamed potato slices on top. Sprinkle with the fresh herbs, salt, and pepper, and toss gently so as to avoid breaking the potatoes up too much. Serve immediately.

Crockpot Sweet Potatoes

Ingredients:

• 2 lbs. sweet potatoes -- peeled and grated
• 1/3 cup brown sugar -- packed
• 1/4 cup butter -- melted
• 1/4 cup Coconut -- flaked
• 1/4 cup broken pecans -- toasted
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

How to Prepare:
In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

Cover, cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in vanilla extract.

Yield: 6-8 servings

Au Gratin Potatoes

Ingredients:

• 3 T. butter or margarine
• 3 T. all-purpose flour
• 1 1/2 t. salt
• 1/8 t. pepper
• 2 c. milk
• 1 c. shredded cheddar cheese
• 5 c. thinly sliced, peeled potatoes (about 6 medium)
• 1/2 c. chopped onion

How to Prepare:
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add potatoes and onion; stir well.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

Garlic Smashed Taters

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2-4 cloves garlic
• 1 tsp. salt
• 1/4 cup milk, cream, or half & half
• 1/4 cup butter or margarine

How to Prepare:
Boil the potatoes, covered with water in a medium sauce pan, with the garlic and salt until tender. Drain. Return to sauce pan, add milk and margarine. Using a hand-masher, mash potatoes and garlic until well mixed and still somewhat chunky.

Pasta with Fresh Tomato Sauce

Ingredients:

• 4 large, fresh, ripe tomatoes (about 2lbs.), with skins removed
• 1 lg. clove garlic, minced
• 2-4 Tbsp. chopped fresh basil and/or flat-leaf parsley
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 2 to 3 Tbsp. olive oil
• 1/2 tsp. crushed red pepper
• 1/2 lb. fontina or mozzarella cheese, cubed (optional)
• 1 Tbsp. oil
• 1 tsp. salt
• 3/4 lb. whole grain fettucine, spaghetti, or egg noodles

How to Prepare:
Seed and dice tomatoes, then place in a large bowl. Add garlic, basil and/or parsley, salt, pepper, olive oil and red pepper. Add cheese if desired.

Let mixture sit at room temperature for 1 hour.

Bring a large pot of water to a boil. Add oil and salt. When water is boiling vigorously, add pasta.

Stir pasta often but carefully, and drain when pasta is tender but not soft.

Combine immediately with the tomato sauce and serve.

Rigatoni with Italian Eggplant

Ingredients:

• 2 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 3-4 cloves garlic, minced
• 4 cups Italian eggplant, diced to 1/2-inch pieces
• 1 28 oz can whole peeled tomatoes, undrained
• 1/2 cup red wine
• 1/2 - 1 cup water
• 2 Tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crumbled
• Salt, and freshly ground pepper to taste
• 1 pound dry rigatoni
• Grated Romano cheese, to finish

How to Prepare:
Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 5 minutes. Add the eggplant and cook. Continue stirring until softened, about 5 more minutes.

Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, water, tomato paste, sugar, oregano, thiyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally.

Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

Yield: 4-6 servings

Pasta by Alton Brown

Ingredients:

• 3 quarts water
• 1 tablespoon kosher salt
• 16 oz. dried spaghetti noodles
• 3 tablespoons extra-virgin olive oil
• 2-3 cloves of garlic, minced fine

Optional Toppings:

• Capers
• Sun dried tomatoes
• Red pepper
• Olives
• Walnuts
• Hard cheeses like Asiago and Parmesan
• Soft or veined cheeses like gorgonzola or chevre
• Canned artichokes
• Smoked oysters
• Black pepper

How to Prepare:
Place water in large lidded pot, add salt and bring to a rolling boil. Ad spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to sumerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.

Pour 3 tablespoons of a good quality extra virgin olive oil into the bottom of a wide serving bowl, along with the garlic.

In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks to the teeth. As soon as the pasta is done, drain immediately in a large colander (lidded models are best). Shake pasta to stop cooking, but don't shake dry. And no rinsing!

Add pasta to serving bowl and toss to coat. Quickly divide into individual serving bowls and toss with various other toppings.

Recipe courtesy of: Alton Brown and FoodTV.com

Vodka Cream Sauce and Pasta

Ingredients:

• 1 stick butter
• 1/2 cup vodka
• 3/4 cup parmesan cheese, grated
• 1/2 cup romano cheese, grated
• 1 cup heavy cream
• 1 14.5 ounce can Italian crushed tomatoes, drained
• 1/2 teaspoon red pepper flakes
• 1 pound pasta (shell type or tubular, like penne)

How to Prepare:
1. Prepare pasta according to package directions.

2. Meanwhile, melt butter over high heat until bubbly; add red pepper flakes. In a slow smooth stream add vodka; simmer for 2 minutes. The alcohol burns off, but makes tomatoes "come alive".

3. Add the tomatoes and cheese. Simmer with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for an additional minute.

4. Combine prepared, drained pasta with sauce and mix completely, serve immediately. Enjoy!

PREP/COOK INFORMATION:
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

NUTRITIONAL INFORMATION:
Calories: 700
Carbs: 63
Fat: 37 grams
Protein: 19 grams

Quick Pasta with Vegetables and Garlic Sauce

Ingredients:

• 1 lb pasta shells
• 4 tbsps olive oil
• 4 minced cloves garlic
• 1/2 cup finely chopped onion
• 1 chopped small eggplant or 1 1/2 cups fresh broccoli florets
• 1 grated carrot
• 1/2 cup chopped red bell pepper
• salt and pepper
• 1/2 cup half and half cream
• 1/2 tsp nutmeg
• 4 tbsps chopped fresh parsley
• grated Parmesan cheese (optional)

How to Prepare:
1. Cook pasta shells according to package directions. Drain well and set aside.

2. Saute' garlic in olive oil.

3. Add onions to skillet and cook for about 2-3 minutes, add either eggplant or broccoli, then carrots, red pepper, salt and pepper to taste. Stir and cook over low heat until tender about 5 minutes.

4. Add the half and half, nutmeg, and parsley. Heat to boiling, but do not boil.

5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

PREP/COOK INFORMATION:
Prep time: 30 minutes
Serves: 7

NUTRITIONAL INFORMATION:
Calories: 560
Carbs: 55
Fat: 34 grams
Protein: 10 grams

Ingredients:

• 8 oz. uncooked fettuccine
• 1/4 cup chopped onion
• 1/8 tsp. crushed red pepper flakes
• 1 Tbsp. butter or stick margarine
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 tsp. salt
• 1/3 cup fat-free evaporated milk
• 1/4 cup chopped fresh basil
• 2 Tbsp. grated Parmesan cheese

How to Prepare:
Cook fettuccine according to package directions. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of th eliquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in the evaporated milk.

Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese, and tomato mixture; toss to coat.

Fettuccine Alfredo

Add some grilled chicken, shrimp, or imitation crab meat to this wonderful, creamy alfredo to make a satisfying main course.

Ingredients:

• 1 8oz. pkg. cream cheese
• 3/4 c. Parmesan cheese
• 1/2 c. margarine
• 1/2 c. milk
• 8 oz. fettuccine

How to Prepare:
Prepare the fettuccine according to package directions. Meanwhile, combine cream cheese, parmesan cheese, margarine and milk in a sauce pan. Stir over low heat till smooth. Combine with hot cooked noodles.