Caramelized Onion Mac and Cheese

 

I went to a party last month. It was a chic, industry, big-city party with open bar and and a caterer. I was sooooo out of my element, heck, I had my 5 month old baby with me! Thankfully everyone was so lovely, Will was taken out of my hands almost as soon as I walked in the door to be oooo'd and awwww'd over and I was pointed in the direction of the wine and food.

I grabbed a glass of red and wandered over to the spread of appetizers. I was nibbling on a celery stick when a server came by and offered me a "plate" (it was the size of a coaster) of Mac and Cheese. I think it took me all of 17 seconds to inhale it. It was AH-MAZE-ING. I tasted a hint of sweetness and it was definitely not made with Velveeta. I sought out another server and had 2 more plates before I started wondering if everyone was looking at me like "who's the girl eating all the Mac and Cheese?!". 

If you live in or around Toronto, check out Cheesewerks on Bathurst, they know their Mac and Cheese. If, like me, you live no where near Toronto, you need this recipe! I've come up with my own version that's pretty damn good if I do say so myself! I kept it simple using ingredients I had in my fridge and pantry, but feel free to switch up the cheeses and noodles to create your own version!


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Caramelized Mac and Cheese

6 medium onions, sliced thinly
3 tbsp olive oil
1 tbsp butter
1 tsp salt
2 tbsp brown sugar
450g uncooked macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 cups shredded cheese (I used an Italian blend of mozzarella, asiago, parmesan and provolone)
1/2 cup aged white cheddar, shredded
1/2 tsp dry mustard powder
Salt to taste


1. Put the 3 tbsp of oil and 1 tbsp of butter in a heavy bottom frying or sauce pan and put over medium heat until the butter is melted and oil is glistening.
2. Add the onions. Stir to coat all the onions in oil.
3. Cook onions over medium-low heat (I had my burner set at 3) stirring ever 5 minutes or so. 
4. After 15 minutes add the salt and stir. Continue to stir occasionally not letting the onions burn.
5. Add the brown sugar and continue to slowly cook, stirring and moving the onions around as needed until they're soft and golden brown. This could take up to an hour.
6. In the meantime, cook the macaroni to under al denté. (you want them slightly under cooked so they don't go mushy)
7. In a large saucepan heat the butter over medium-high heat until melted and then add the flour. Stir with a whisk to incorporate and continue to stir for 3 minutes to cook the flour.
8. Add the milk and continue to whisk until the mixture thickens. Add the cheeses and stir until the cheese has melted. 
9. Pour the cooked noodles, cheese sauce and onions into a slow cooker and mix. Set the slow cooker to low and cook for 4 hours. Serve hot.

(You can do this on the stove as well, just cook your noodles to al denté, mix your cheese sauce and onions with the noodles in the pot and serve)

Maple Pecan Squash Casserole

Thanksgiving is upon us, and I don't know about you but it seemed to me to pop up out of nowhere this year! Wasn't it just summer? Not that I'm complaining mind you, I could eat turkey and stuffing and pie every day of the year!

Our friends Devin and Laurie had our family over for dinner last fall and Laurie made this amazing squash dish that had me going for thirds and fourths. The sweet, smooth squash is topped with a crunchy sweet crust packed with pecans that will make your toes curl it's so good! I made it for dinner last Thanksgiving and made a few batches for the freezer to pull out whenever I had a craving! As soon as I noticed Thanksgiving was coming up I ran out for more butternut squash to make another batch since my freezer was all out.

 I changed her recipe (which I understand she got from her mom who found it on the internet a few years ago) slightly to incorporate maple syrup which just hits this dish out of the park! Try this for your Thanksgiving dinner this year, you'll be thanking Laurie!

 

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Maple Pecan Squash Casserole

1 butternut squash, cooked and mashed (about 3 cups)
3 tbsp butter
2 eggs, beaten
1/4 cup maple syrup
1 tsp vanilla

topping
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans
1/4 cup butter

1. Cut the squash in half and scoop out the seeds and innards. Place cut side down in a casserole dish with 1/4" of water and bake at 350˚F for about 40 minutes or until the squash is cooked and soft.
2. Allow to cool for 15 minutes and then scoop out the cooked squash and add to a blender or food processor.
3. Add the butter, eggs, maple syrup and vanilla and blend until smooth.
4. Spread the squash mixture into a casserole dish.
5. In a small bowl mix together the brown sugar, flour, pecans and butter until the mixture is crumbly.
6. Sprinkle topping mixture over squash and bake at 350˚F for 45 minutes.

Vegetarian Lasagna with Goat Cheese and Roasted Vegetables

We are a meat-eating family, and proud of it! But ever since my husband was diagnosed with high cholesterol (high is a very generous term, I believe his doctor actually said "WTF do you eat???" when he saw hubs's number) I've been trying to incorporate more vegetarian meals into my repertoire.

A friend on the twitter @TNy_Photography asked me the other day if I had a vegetarian lasgana recipe, and as luck would have it, rolling around in my head I did! when I had heard that my cholesterol pill-popping husband had 4 gigantic hot dogs for lunch at work the other day I knew it was a good time to serve him some veggies and make this lasgana.

You can make this lasagna the traditional way by just alternating layers of noodles and cheese and veggies, but I think the rolls look pretty and are better for portion control as you can see exactly what you're getting. They also don't take that much more time to make than the layering method and they hold together very well.

 

Start out by laying out your cooked to slightly under al denté noodles.
Sorry about the picture, the lighting over my island is okay for cooking, not so much for picture taking.

Blend the goat cheese and ricotta together and spread out over the noodles
stopping short 2" from one end.

Purée 1/2 your roasted veggies and add to the jarred marinara. Spoon about 2 tbsp of the sauce over the cheese and then top with roasted veggies.

Stand back and admire how amazing this looks, Seriously. I'm dying here.

Roll up the noodles towards the end you left the gap.

Place the seam side down and voilà! A lasagna roll!

Spread a bit of the sauce over the bottom of a dish and arrange the rolls seam side down in the pan.

Top with some more sauce and the shredded mozzarella, and bake at 350˚F for 30 minutes.

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 Vegetarian Lasagna with Goat Cheese and Roasted Vegetables

1 onion, diced
1 zucchini, diced
1 yellow zucchini (summer squash), diced
1 red pepper, diced
1 green pepper, diced
1 c mushrooms, diced
2 tbsp extra-virgin olive oil
1 tbsp oregano
salt and pepper
12 lasgana noodles
1 jar of your favourite marinara (or your own homemade)
4 oz herbed goat cheese (plain goat cheese works too)
1 c ricotta cheese
2 c mozzarella, shredded

Instructions:

1. Toss your diced onions, peppers, zucchinis, and mushrooms with the olive oil, oregano and a bit of salt and pepper and spread out onto a cookie sheet. Roast at 450˚F for about 15-20 minutes or until nice and soft.
2. In the meantime, boil your lasagna noodles in salted water until just slightly under done from al denté (they will continue to cook in the oven). Drain and rinse and allow to cool slightly.
3. Bring your goat cheese and ricotta to room temperature and blend together with a spatula or hand mixer.
4. Remove your veggies from the oven and purée half of them until almost smooth. Add the puréed mixture to the jarred marinara and mix well to combine.
5. Lay out your cooked noodles and spread about 2 tbsp of the goat cheese/ricotta mixture over top leaving about 2" uncovered at one end.
6. Spoon about 2 tbsp pf the purée/marinara mixture over the cheese and top with some of the roasted veggies.
7. Roll the noodled up towards the end with the gap.
8. Spread some of the sauce over the bottom of a casserole or lasagna dish and arrange the lasagna rolls seam side down in the dish.
9. Top with the remaining sauce and the mozzarella cheese.
10. Cover with tinfoil and bake at 350˚F for 20 minutes. Remove the tinfoil and bake an additional 5-10 minutes. Remove from the oven and serve!

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Baked Gnocchi

We're in the middle of one heck of a heat wave. 38-40˚C (that's 100.4-104˚F for my American readers) everyday now for a week. The humidity is wilting, the heat, oppressive. Thankfully my darling husband, foreseeing me being super uncomfortable this summer should the temperature skyrocket (I'm in my 3rd trimester now), bought me central air 3 weeks ago. He really does love me. So I've been coping with the heat fairly well. But the temperature certainly changes how we eat. As it gets hotter you tend to want to eat lighter. Simple salads and cold dishes tend to be what we all crave when the mercury rises... unless you're a pregnant gal and you have A/C. Then you want crazy things like baked pastas.

As I mentioned in my previous post, I've been trying to cook better for my hubby, really watching every single ingredient I cook with for cholesterol, sodium and fat. I love Gnocchi, as does he, so when I found myself craving pasta this week I headed to the refrigerated section of the grocery store (it's too hot to make gnocchi from scratch!) and picked up a package of gnocchi to read the label. 0 mg cholesterol, low in sodium, low in fat, low in calories... I was thrilled!

In 40˚ weather I made my Baked Gnocchi. I'm crazy, I know. But really it's quite a light dish (as gnocchi goes) and served with a generous side salad we felt satisfied and not like we had eaten a big heavy meal. You could certainly just make this stove top and not turn on your oven, or "bake" it on your BBQ, any way you choose to make it I hope you give it a try cause it's incredibly tasty!

Look at all those Bocconcini pearls. Little balls of cheesy goodness.

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Baked Gnocchi

2 pkgs of premade Gnocchi (I use Maestro but any will do)
1 tbsp extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
1 14oz can of diced tomatoes
1 tbsp Italian seasoning
5 fresh basil leaves, jullienned
sea salt & freshly ground black pepper (to taste)
1 500ml container Bocconcini Pearls*
2 c baby spinach
1/4 c shaved parmesan cheese

Instructions:

1. In a sauté pan, heat the olive oil and add the onions and garlic and cook over medium heat until the onions are translucent.
2. Add the tomatoes, Italian seasoning and salt & pepper. Continue to simmer over med-low heat while you cook the gnocchi.
3. Bring a pot of salted water to boil and add the gnocchi. Cook just until the gnocchi rise to the surface of the water and drain immediately.
4. Add the gnocchi, bocconcini and spinach to the tomato sauce and stir to incorporate. (you can continue on the stove top here if you wish heating over low until the bocconcini pearls melt.)
5. Pour pasta into a greased (Pam) casserole dish and sprinkle with the parmesan cheese.
6. Bake at 350˚F for 20 minutes or until the bocconcini melts.
7. Serve alongside a salad for a light and healthy meal!

* If you're unfamiliar with Bocconcini it's just small balls of fresh mozzarella. I've tried using shredded mozzarella and the larger Baby Bocconcini but I find the pearls to be best because they don't overpower the gnocchi or make it too chewy. Bocconcini Pearls can be found in the deli section with the other specialty cheeses.

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enjoy!

Cheesy Baked Penne with Roasted Veggies

I think I was Italian in a former life. Pasta calls to me. If I could have it every night without my husband rolling his eyes and saying "Pasta, again?", I would.

I'm always looking for new ways to dress up noodles so I watch a lot of Bobby Flay and Mario Batali and Giada DeLaurentiis on the Food Network. One afternoon Giada was on and she made this incredible baked pasta dish full of roasted veggies. I was licking the TV screen by the time she pulled it out of the oven. I rushed right out and got the ingredients. Then, being me, I added some of my own and changed some quantities and what resulted was A-MAZE-ING. My husband had seconds... and then thirds, both my kids ate it up like I hadn't fed them all day, and I felt like I really gave my family something nutritious and satisfying for dinner.

More cheesy than saucy, this pasta bake is full of veggies and the recipe makes enough for leftovers. It's easy, it's filling, it's vegetarian (I snuck that one by my husband!) and it's delish!

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Cheesy Baked Penne with Roasted Veggies adapted from Giada DeLaurentiis

1 red pepper, cored and cut into 1-inch wide strips
1 green pepper, cored and cut into 1-inch wide strips
1 yellow pepper, cored and cut into 1-inch wide strips
2 small zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash (yellow zucchini), quartered lengthwise and cut into 1-inch cubes
1 cup mushrooms, quartered
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 clove garlic, minced
1 tablespoon dried Italian herb mix or Club House Roasted Garlic & Peppers Seasoning
1 pound penne pasta
1 jar (3 cups) marinara sauce (store bought or homemade, I use Classico Garden Vegetable)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Instructions:

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Cook to just under al dente since you will be cooking the pasta a second time in the oven.
4. In a large bowl, toss the drained pasta with the roasted vegetables, pasta sauce, garlic, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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enjoy!

Amanda

Veggie Packed Pizza Sauce

Cooking for kids is never easy... or appreciated! I have a 13 month old and a 3 1/2 year old, so almost everything I make either ends up on the floor or is pushed away with declarations of "I don't like dat mommy!" Some days I want to cry, others I just shrug and say "well I guess you're gonna be hungry today then".

I'm sure every mom can agree that veggies, at one time or another, are the real battle. Whether it's the texture, the taste or merely the colour, kids seem to avoid veggies like I avoid 3-sided mirrors.

There are a few cookbooks out on the market about hiding fruits and veggies in sneaky ways to trick kids into eating them. I'm not cruel enough to hide spinach in a brownie (I love spinach but that particular combination gives me the dry heaves) but I am willing to sneak extra veggies into recipes where it seems fitting, like my homemade pizza sauce.

A variety of roasted veggies paired with garlic and tomato paste and then puréed until smooth makes a healthy, vitamin and nutrient rich sauce that your family will love, even if your pizza is a meat lovers!

Veggie Packed Pizza Sauce

1 carrot, peeled and diced
1 onion, chopped
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 stalk celery, diced
1 c. mushrooms, cleaned and chopped
1 tbsp. extra virgin olive oil
1 tsp dried oregano
2 cloves garlic, minced
1 tsp. sea salt (optional, but I find it helps to balance the sweetness of the tomato paste)
1 can tomato paste
1 c. crushed tomatoes

Instructions:

1. Roughly chop your veggies (no need to be fussy as it will all be puréed) and place in a large bowl.
2. Add garlic, oregano, salt and olive oil and mix to coat.
3. Spread veggies out on a cookie sheet and roast in a 450˚F oven for 15-20 minutes.
4. Remove veggies from the oven and allow to cool for 5 minutes.
5. Add veggies to a food processor or blender and purée until smooth.
6. Add tomato paste and crushed tomatoes to veggie purée and blend until smooth.
7. Store in the fridge for up to 3 weeks.

Tip: I spread a generous amount of sauce onto a greek pita, top with a little bit of part skim mozzarella and pop it into a 350˚F oven for 10 minutes and my kids have a super fast and easy lunch that they gobble up with no food throwing or complaints!

enjoy!
Amanda

Asian Crunch Salad

I am all about texture. I love mixing crunchy things with smooth things (except peanut butter, don't mess with my smooth PB if you value your life) and mixing flavours like sweet and tangy. That's why this salad speaks to me.

As a mom I rarely make time for me (hence why my baby weight is sticking around longer than I'd like) and lunch is a rare treat. I went looking for some lunchtime inspiration and found this basic salad concept and fell in love. One of the main ingredients: Ramen Noodles! How complicated or time consuming can a dish with Ramen Noodles be right?

This is a real budget friendly recipe because Ramen Noodles are ridiculously cheap and one bag of the colelsaw mix will give you 4-6 servings (depending on how hungry you are!) of this salad. Great for lunch, a side dish with dinner or for a pot-luck or picnic.

A sweet & tangy dressing over store-bought coleslaw mix (hello timesaver!) with a few add-ins and garnishes and you've got a delicious lunch that isn't table scraps from your kids!


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Asian Crunch Salad

1 (3 oz.) pkg. Ramen Noodles, crushed without flavour packet
10 oz. whole blanched almonds (cashews are great also)
1 (16 oz.) package shredded coleslaw mix
1 small red onion, thinly sliced
1/4 c. white sugar
1/4 c. vegetable oil
1/4 c. red wine vinegar (any vinegar will do really)
1 tbsp. soy sauce
1 pinch red pepper flakes (optional)
2 green onions, chopped

Instructions:

1. Preheat oven to 350˚F and toast the crushed noodles and almonds until golden brown.
2. In a large bowl, combine the coleslaw and red onion.
3. For the dressing, whisk together the sugar, oil, vinegar, red pepper flakes and soy sauce.
4. Pour the dressing over the salad and toss.
5. Garnish salad with the noodles, nuts and green onion and enjoy.

Note: If you're making this salad to eat over the week, don't add the garnishes until you're ready to eat or the noodles don't stay crunchy.

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enjoy,
Amanda

Quinoa with Mushrooms, Spinach, Peppers and Red Wine

I've started experimenting with Quinoa. If you've never heard of Quinoa (pronounced Keen-wa) before here's a little something about it. Quinoa is a grain, not unlike couscous or rice. It was one of the 3 main staples of the ancient Inca civilization (along with corn and potatoes). Quinoa is a super food, it has more protein per ounce than red meat and it has a near-perfect amino acid balance. It also is a good source of fibre, complex carbohydrates, calcium, iron and vitamins B and E. It is gluten free, easily digested and very versatile. And lastly Quinoa has been included on every space shuttle mission since the 60s due to it's nutritional benefits.

Last night was my first attempt at cooking with Quinoa. My husband (read: Guinea Pig) liked the taste of this dish but has some issues with the texture. I'm sure a few more tries and he'll come around!

Quinoa with Mushrooms, Spinach, Peppers and Red Wine

1 c. Organic Quinoa (Quinoa must be rinsed for 3 minutes under warm water before cooking. )
2 c. Water (you could substitute chicken or vegetable broth)
1 tsp. garlic powder
1 tsp. salt
1 tbsp extra-virgin olive oil
1 small onion, diced
1/4 med. red pepper, diced
1/4 yellow pepper, diced
1/4 medium orange pepper, diced
1 c. quartered mushrooms
1 c. fresh baby spinach, chiffonaded (cut in thin strips)
1 garlic clove
1/4 c. red wine (you could also use white, red is what I had on hand)
1 tsp. Club House Vegetable seasoning
salt and pepper to taste

Instructions:
1. Rinse Quinoa.
2. In a rice cooker or pot add Quinoa, water, garlic powder and salt and cook until all water is absorbed and Quinoa is soft.
3. While the quinoa is cooking, sautée onion, peppers, garlic, spinach and mushrooms in olive oil.
4. Add Vegetable seasoning and salt and pepper.
5. Add wine and cook on med-low until veggies are tender and liquid is reduced by half.
6. Add cooked Quinoa and mix. Remove from heat and serve.