Gourmet Mac & Cheese

Recently I took dinner in to a family who needed a little help and I had no time to go to the store. Sometimes it is tricky to find something that most everyone will like young or old. So I decided Mac & Cheese was a good place to start. It's also great comfort food and they needed some comfort.
I was lucky enough to have lots of ham left over in the freezer from a family get together so I grabbed that. (If you didn't have ham any chunks of meat would work even hotdogs for little ones or hamburger etc.)
I boiled up some shell pasta because sauce can fill all those holes and it makes it super yummy. While the pasta was cooking I made a roux with butter and flour. I always wisk that together over medium heat for a couple of minutes to make sure the flour taste goes away. Then I added about 2 cups of milk while I kept stirring. Once that was creamy and bubbling I  added shredded cheddar and some monterey jack for good measure. In my family you can never over do the cheese so I used lots. Just keep melting and stirring. After I drained the pasta I added the cheese sauce and pasta together with some salt and pepper to taste. I added the chunks of ham and poured it all in a foil casserole pan. (This way no dishes have to be washed or returned). I added about 1/4 c melted butter to 1 c Panko bread crumbs and spread that over the top. I baked the whole casserole in the oven for about 30 min at 350 or until golden brown.

I just added steamed beans for a veggie and bread and off I went. Dinner in a snap. I made enough for my husband and I also since that is our rule. Make enough for those at home so not every great thing goes out the door for someone else! I really love having a big freezer because the rolls, chocolate chip cookies and ham from my freezer saved the day.

Nanaimo Bars

This is without a doubt an old family favorite. We grew up on these and love to revisit the past as much as possible. They have been added to the list of favorites for the next generation because they have lots of chocolate, nuts and coconut too!

The first order of business is to make sure you have some Custard Powder. It's hard to find but it's worth the hunt. It can be found in Trader Joe's, Cost Plus or any place that does some importing since it's not usually an American ingredient. Don't let that scare you off because I have recently found it in a dollar store of all places. Once you have that you are ready to go.
Base:

• 1/2 cup butter
• 1/4 cup sugar
• 1 egg
• 1 tsp good vanilla
• 1 Tbsp cocoa
• 2 cups graham-cracker crumbs
• 1 cup unsweetened coconut
• 1/2 cup chopped walnuts

Creamy Center:

• 1/4 cup soft butter
• 2 cups powdered sugar
• 3 Tbsp milk
• 2 Tbsp Custard Powder

Chocolate Topping:

• 8 oz good semi-sweet chocolate
• 2 Tbsp butter

Base:  Put the butter, sugar, egg, vanilla and cocoa in the top of a double boiler ( I use a metal bowl over a pot) and put the pot on medium. The bottom pot should have water in it. Stir with a wisk until the mixture is slightly thick, at least 5 minutes. Remove from heat. Mix the graham cracker crumbs, coconut and nuts into a large bowl. Add the hot chocolate mixture over the crumbs and stir with a wooden spoon. Put this mixture into a pan that has been sprayed with Pam. I use an 8x10 glass casserole dish. Pat this mixture down with your hands into a smooth base layer. Chill for 15 minutes.

Center: Blend the softened butter, powdered sugar, milk and custard powder in a bowl with an electric mixer until smooth. Spread this carefully over the base when it has chilled. Then put this back in the fridge.

Topping: Melt the chocolate and butter in the top of the double boiler until it is smooth. I let this cool a bit then I carefully pour it evenly on the top of the chilled creamy layer. Spread carefully. Put it back in the fridge to chill for at least 15 minutes before cutting. A warmed knife will cut through the chocolate and all layers beautifully. I store my bars in the since I live in the desert and it's hot here! (This is a great summer time recipe because you never turn on your oven.) They don't last long so long-term storage is never an issue. Enjoy.

Peanut Butter Ginger Beef

This is a flavorful dinner even if you aren't trying to lose weight but at about 350 calories per serving it sure will help out if you are.

• 1 Tbsp reduced-sodium soy sauce
• 1-2 Tbsp creamy peanut butter
• 1/4 - 1/2 tsp crushed red pepper flakes
• 3 Tbsp vegetable oil
• 3/4 pound top round steak cut into thin strips
• 2 Tbsp grated fresh ginger root (at least)
• 2 cups baby carrots cut in half or quarters lengthwise
• 2 cups broccoli cut in small florets
• 2 thinly sliced garlic cloves
• 2 scallions sliced

In a small bowl mix together the soya sauce, peanut butter, red pepper flakes and 1/4 cup water. The peanut butter won't mix in well but that's okay.  Cut every single veggie and all the meat etc and have it ready to go because once you get stir frying you won't have time to stop and get the next ingredient ready. This comes together very quickly once things are chopped.

You can use ground ginger for this recipe ( 1/2 tsp) but the flavor is just not the same. I keep a large ginger root in my freezer at all times because it adds so much flavor to dishes. If you keep it in the freezer it will last forever it seems.

I just peel back (with a potato peeler or the back of a spoon) roughly the portion I will be grating for the recipe and after I grate what I want I put it back in the freezer. Honestly I always try to be a little heavy handed with the ginger because I love it so much. So if you don't love it like I do cut back.
One more tip: When slicing meat thin for stir frying etc I think it helps to put the meat the freezer while I am prepping everything else because it really firms it up and it is easier to slice. Don't freeze it for hours or anything because it will be too wet and won't brown when you fry it up. So I slice the meat up last and I don't keep it with my veggies. I just don't like to mix raw meat and anything else but a marinade.
Heat a large nonstick skillet or a wok over high heat until it is very hot then add 2 Tbsp of the oil. Stir-fry the steak about 2 minutes then add the ginger.

 

Cook 2 more minutes stirring constantly. Remove the meat from the wok. Add the leftover 1 Tbsp oil and stir fry carrots for 1 min stirring constantly.

 

Add the broccoli and garlic and continue stirring.for one more minute. Add 2 Tbsp of water and put the lid on the wok or pan.

 

Keep it covered for about another minute to let the veggies steam. Return the meat to the wok and add the peanut butter mixture. Stir fry for another minute. Add the scallions and remove from heat.
Serve immediately. It would be perfect to serve this with rice and brown rice is the best for health and weight loss.
Serves 4

  

Tomato Basil Pasta

This is one of my favorite meals. It is super quick and so fresh and yummy. I am a sucker for pasta and for one dish dinners! The amount of all the ingredients is just a suggestion and can be adjusted to what you like or have on hand.

• 1 cup or more of grape tomatoes
• 2 Tbsp Olive oil
• 2-3 Tbsp pesto
• 8 oz mozzarella cheese - 1/2 inch cubes
• 8 oz linguine noodles
• fresh basil
• 1/2 cup pine nuts

Start by roasting the tomatoes - mix them in a small bowl with about a Tbsp of the olive oil and salt and pepper. Put them on a sheet pan at about 400 degrees until they pop open. Usually about 8 minutes or so. Just watch them so they don't burn. Remove from the oven and set the pan aside for a few minutes. Then I turn off the oven. Put the pine nuts in a pie pan and put them in the oven for a few minutes to toast them. Don't let them burn just toast them a bit to bring out the flavor.
Cook the linguine and the leftover olive oil according to the package directions for al dente. While the pasta is cooking rough cut the basil and cube the mozzarella.
Drain the pasta but reserve about a cup of liquid. Then I put the pasta back into the pot. Add the pesto and mix well. Add the roasted tomatoes by scraping the juices, tomatoes and everything into the pot. Add the cheese cubes and about half the pine nuts. Add the basil. If it seems a little sticky add some of the reserved starchy liquid until it is the consistency you like. I garnish with a little more basil and the rest of the pine nuts. This should serve about 4 people.

Sweet & Sour Pork

This is another great dinner if you are trying not to gain weight! I love these kinds of recipes because they have lots of flavor and fresh ingredients.

• 1 Tbsp olive oil
• 2 Tbsp hoisin sauce
• 1 Tbsp packed brown sugar
• 1 tsp soya sauce
• 1 tsp fresh grated ginger or 1/4 tsp ground ginger
• 1/2 pound of pork, cubed (You could easily use chicken)
• 1 red bell pepper diced large
• 3 green onions sliced diagonally
• 1 c drained pineapple tidbits or chunks but save the juice.

I use a hot wok for this but a large nonstick pan would work fine. Put the hoisin sauce, brown sugar, soya sauce and ginger in a large ziplock bag and mix. Add the pork and let it marinade while you cut the vegetables. Heat the oil in the pan. Stir fry the green onions and peppers until softened (about 5 min). Remove the vegetables and add the pork to the pan. Hang on to the marinade left in the bag. Brown the pork. Add the marinade, the pineapple and 1 Tbsp of the reserved pineapple juice. Stir fry about 5 min more or until the pork is cooked through. Return the green onions and peppers to the pan and stir fry together about 2 more minutes until everything is coated and heated through. Serve with rice ( I love Jasmine with this or Japanese sticky rice)
This is about 175 calories per serving not including the rice/ 4 Servings

Peach Cobbler

 

This peach cobbler is so good and not the crumble topping kind I grew up with, which I also love! Thanks to my friend Shelley who got this recipe from her mother-in-law Joyce years ago and shared it with me. This is a picture of a small individual one but I usually double the recipe and make a 9x13. This particular time I made four little ones to take to friends.

• 5-6 large fresh peaches peeled and cut up
• 1/2 tsp fresh nutmeg grated
• 1 tsp cinnamon
• 2 Tbsp packed brown sugar
• 1 Tbsp flour or tapioca

Crust

• 1 c flour
• 1/2 c sugar
• 1/3 c butter (well chilled or frozen is best)
• 1/4 tsp salt
• 1 tsp baking powder
• 1 egg

Cut up the peaches and stir in the nutmeg, cinnamon, brown sugar and flour. Make adjustments on spices according to your taste. Mix carefully and put in the bottom of a 8x8 baking pan.
Mix the dry ingredients together in a bowl. Grate the butter into the dry ingredients and mix with a pastry blender. Add egg and mix. I use my hands at this point. Form into patties. Put the patties on the top of the peaches. Bake at 350 for 45 minutes or longer until browned. Fabulous served with vanilla ice cream of course!

Veggie Fried Rice

I used to make lots of this rice when I was trying to really stretch the food budget. I use what ever vegetables I have on hand. We have a garden every summer so squash and zucchini was always plentiful. Broccoli is almost a must and also carrots but don't stop there. Be creative and use up those vegetables hanging around your fridge. Special thanks to my friend Lori who taught me how to perfect my basic fried rice. A couple of things to start (thanks Lori). Always start with cold rice or leftover rice is even better. Use bacon then you never have to add oil. Don't freak out when you see all the rendered bacon grease because it is going to taste really good. Dice before you get started cooking. Keep stirring once you get started cooking. Make sure each ingredient is cooked how you like it before you add the thing because it won't cook much after. This can just be rice, bacon, eggs and onions if you want. But of course I love to add veggies and make it more of a main dish not just a side. Either way it is yummy!
So start with a hot wok or nonstick pan and stir fry 3 slices of cut up bacon. After it is cooked how you like it move it to the sides of the wok and add the chopped onion and continue stirring.

See it looks like alot of bacon fat but keep going. Stir until the onion is cooked how you like it. Then crack three eggs right into the center and stir, stir, stir.

Cook until the eggs are cooked like you want. This is the time to add your veggies. I used broccoli, carrots, celery and slivered leeks in this batch. Stir fry until the veggies are just a bit crisp if you like a little crunch like me. I add some soya sauce as well as I am stir frying this all together. Finally add the rice (about 3+ cups) and lots more soya sauce. Probably 1/4 cup. This particular batch of rice was half brown and half white. Stir it well to brown it up. I love this with sweet and sour sauce on the side too.