Classic Mac n Cheese
½ cube butter
¼ cup flour
2 cups milk
8 oz cream cheese
2 cups shredded cheddar and/or pepperjack cheese (or favorite cheese)
1 package favorite macaroni
Salt and pepper to taste
1 cup Panko bread crumbs
1 tbsp butter
Melt butter in medium saucepan and gradually whisk in flour.
In another pan warm the milk and add to the flour/butter mixture and heat until thick, stirring occasionally. (You are creating a white sauce)
In another pan cook the macaroni until al dente, drain and set aside in large mixing bowl.
Add the cream cheese to the warm white sauce and stir until smooth, then add the
shredded cheese and continue to stir until blended and smooth.
Add cheese sauce to the cooked noodles and mix until fully incorporated.
Take remaining 2 tablespoons of butter and melt in pan. Add panko crumbs to the butter and coat. Place buttered crumbs on a cookie sheet and carefully under the broiler toast until golden brown.
In a large baking dish (Sprayed lightly with cooking oil) add the macaroni mixture and sprinkle the top with toasted panko crumbs. Place in oven and cook at 350 de- grees for 30 minutes.
Some other ideas are adding green chilies, chives, pimentos, sundried tomatoes, shredded chicken, tuna, corn, chopped jalapenos or hot dogs.
*You can also substitute crumbled potato chips as a crunchy topping.
3 lbs Potatoes (Your favorite kind)
½ sweet onion chopped or green onion (4 stalks chopped)
1 Large pickle or 1/2 Cup dill pickle relish
½ dozen hard boiled eggs (chopped)
½ cup cheese
1 cup mayo
1 tbsp yellow mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
Boil potatoes to fork tender, at the same time boil eggs in same pot.
Chop pickles and onion, set aside
After eggs have boiled for 5 minutes crack shells with knife and boil for another 5 minutes
Drain potatoes let cool for 15 minutes, but eggs under cold running water then peel and chop.
In Large salad bowl combine mayo, mustard, vinegar and pickle juice. Mix together to smooth texture, add in potatoes, onion, pickle, eggs and cheese.
Chill and serve (can serve warm)
Chickpeas with Mushrooms
¼ cup olive oil or canola oil
½ tsp whole cumin seeds
1 2 inch cinnamon stick
½ medium red onion, finely chopped
2 tsp finely grated peeled fresh ginger
1 large clove garlic, crushed to pulp
10 medium sized mushrooms (about 1/2 pound) cut lengthways into 1/4 inch thick slices
2 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp cayenne pepper
½ medium tomato, chopped
2 ½ cups cooked, drained chickpeas from a can, preferably organic (save liquid) a 25 ounce can is about right.
Pour the oil into a wide pan and set over medium-high heat. When hot, put in the cumin seeds and cinnamon. Let the spiced sizzle for a few seconds. Then add the onions. Stir and fry until the edges of the onion are brown a bit. Add the ginger and garlic and stir once or twice. Add the mushrooms. Stir until they are wilted. Add the coriander, cumin, turmeric, and cayenne. Stir a few times. Add the tomato and 1/2 cup of either the chickpea liquid from organic can or water. Cover, turn the heart to low and cook gently for 15-20 Minutes, stirring occasionally.
This may be served as a meal and also makes a wonderful snack as a “wrap” if rolled inside any flatbread. Thinly sliced onion, cilantro, and chopped tomatoes may be rolled inside too.