this is secret family recipe material. it is SOOO good! it is one of joe’s recipes and this is the first time i have made it. unlike boxed mac n’ cheese, it actually tastes good the next day! I used some nice sharp Cabot cheese (we usually buy store brand but it was on super sale) and i think that added a lot to it. Next time i might use a tad more Worcestershire sauce.
- 2 C elbow macaroni
- 2 C skim milk
- 2 T corn starch
- 6-8 oz. cheddar cheese, shredded
- 2 1/2 t Worcestershire sauce
- S+P to taste
- cook macaroni in pot of boiling water 1 min less than indicated, then preheat oven to 350°
- in a small saucepan, whisk together milk and corn starch, turn to medium heat and continually whisk until it begins to bubble
- take milk off the heat, stir in cheese, Worcestershire, and s+p.
- mix together pasta and sauce in baking dish and cook for 12-15 min in preheated oven.
these were good and EASY! i had half a container of rocotta left over from the baked giagantoni i made last week. i also just so happened to have 12 lasagna noodles left over. we happened to have a bag of frozen spinach on hand, and in the interest of pizza night, we ALWAYS have plenty of mozzarella in our fridge.
i usually shy away from cream sauces, but i used skim milk for this and it tasted great and was an essential part of the dish.
- 1 1/4 C SKIM milk
- 4 t flour
- 2 T butter
- salt and pepper
- pinch of nutmeg
- melt butter on med-low in a saucepan, add flour and whisk for 3 minutes.
- whisk in milk, and continually whisk at med-high heat until bubbling. add spices and remove from heat.
- 14 oz. part skim rocatta cheese
- 1 C parmesan cheese
- 10 oz. frozen spinach, thawed and drained (i rinsed the frozen spinach with cool water to speed up the thawing process)
- 12 lasagna noodles
- 1 egg, lightly beaten
- 3/4 t salt
- 1/2 t fresh ground black pepper
- 2 C marinara sauce
- 1 C mozzarella
- preheat oven to 450°. bring large pot of (lightly) salted water to boil and cook 12 lasagna sheets 1-2 min less than the package suggests.
- make the sauce and pour into 13 x 9 x 3 inch baking dish
- in a med bowl, mix together egg, ricotta, parmesan cheese, salt, pepper, and spinach.
- spread 3 T of ricotta mixture over one lasagna noodle, curl up from the end and place seam down in the sauce.
- cover with 1 C of marinara and 1 C mozzarella, then bake covered for 20 min in preheated oven. remove foil and bake for 12-15 more min, until cheese begins to brown.
Filed under: MULTISPORT
my first triathlon and joe’s second. it sure puts the Ironman that we talked about doing one day in perspective! we are both rethinking our goal tie for the (MUCH hillier) Olympic distance race we have scheduled for 1 month from now.
ME – here i go on my bike, Tracy trek, right after a 3 minute (slow) transition! between the long transition and all the second/triple guessing i did during the swim, i still somehow managed to get second place for my age group!
JOE - elbowing this old guy to the finish line… i won’t mention what muscle he pulled in the process.
JEFF – is one tough man. one of four, actually, out of the 500+ people at the race without a wetsuit. he sure looks happy to be exiting that 62° water!
FYI: our training program: http://opentri-training.com/free/intl/index.html
Filed under: MULTISPORT
My first triathlon!!! My first open water swim in the first wetsuit i have ever donned. I was so glad to have it – Lake Anna was a brisk 62° F. Our friend, Jeff, was one of the four brave souls (of 500+ people) who did not wear one. Even though the water was a little murky, you could still see scads of fish swimming about 10 Ft below the surface. I had not practiced the transition from swimming to biking before, so that was pretty slow. my feet and arms were slightly numbed by the water and not entirely cooperative. The bike was nice and FLAT. REALLY gentle rolling hills. the run definitely felt awkward at first, but i warmed up as i went along. 5 K felt pretty short and by the end of it i was finally feeling loosened up.
Last week Carolyn bought two bunches of asparagus, we ate one as a side with chicken but had one bunch left. We’re racing a triathlon tomorrow, so we wanted something high in carbs but we needed to use the asparagus before it went bad. This pasta was the logical choice. I’ve made it before, and it is tasty and super quick.
- 1 bunch of asparagus
- 3 cloves of garlic – minced
- 1/2 box of pasta, we use angel hair
- 2 cans diced tomatoes – petite diced is the best
- olive oil
- dried basil
Get your pasta water boiling in one pot. In a large skillet, heat a few tablespoons of olive oil over med-high heat. Once hot, put the minced garlic and about a tablespoon of dried basil (fresh would be better if you have it) in the skillet. Cook the until the garlic is golden brown. Once brown, turn the heat down a bit and pour in your cans of diced tomatoes. They have a lot of juice and will taste better if you let it cook down a bit, about 10 minutes.
Once your water is boiling, put in your pasta. You want to put the asparagus in with the pasta with about 4.5 minutes to go, so watch the timer. Cook the two together until the pasta is al dente and the asparagus is done, but not mushy. Drain in a collander and the pour into the skillet with the tomatoes and garlic. Mix well and serve with grated parmesean.
i finally branched out and tried a new recipe. i keep meaning to start dough the night before, but rarely do. this recipe turned out very bready, especially at the edges, so if that’s what you like, enjoy. one change that i would definitely make if using this recipe again is to add a bit more oil. i found the end result to be a little on the bland and dry side. either glazing the shaped crust, or adding an extra 1/8-1/4 cup on the onset could correct this. thanks to the pizza stone, the center and the bottom were still nice and crunchy. all i have been striving for (in both my pizza and bread dough) is big air bubbles.
- 3 t heaping yeast
- 2 t sugar
- 1/2 C warm water
- 4 C flour (half white, half white-wheat)
- 1t heaping salt
- 1 C warm water
- 1/4 C olive oil
- pour 1/2 C water into measuring cup and mix in yeast and sugar and let sit for 3-5 min.
- mix flour, salt, oil, and remaining water in a large bowl until well combined, then add yeast mixture.
- kneed dough on lightly floured counter for 8ish minutes or until nicely homogenized and elastic
- cover with saran wrap and let rise until doubled, about 1 hour (or longer in the fridge)
- punch down (lightly with fist), cut in half, and gently form into balls
- let sit for 45 min covered (will nearly double again). put a pizza stone in the oven and preheat to 550°
- shape into pizza on a piece of parchment paper, slide onto pizza stone and bake for 6 min
i only reccomend using 2-3 toppings (in the photo are sun-dried tomato, kalamata olives, and thinly sliced onion). for a simple (and cheap) sauce, i used 1/2 can of diced tomatoes, garlic powder or salt, dried basil and oregano, and a bit of balsamic vinegar, then blended it al in an immersion blender. i like to sprinkle a little sea salt on top of the pizza as well.
well… not exactly 5 cups. but there are 5 ingredients and it ALWAYS comes out delicious.
- 1 can pineapple chunks (in real juice), drained
- 1 (large) can mandarin oranges (light syrup), drained
- 1/4 C coconut flakes
- 1/2 C plain nonfat yogurt
- 1/2 C small marshmallows
- mix all ingredients a large bowl.
mmm… butter. niter kebbeh (clarified butter) is the foundation of all good Ethiopian cooking. well, that and injera (bread made from teff flour), which serves as both the plate and utensils (and spice moderator).
- 1 lb butter
- 1 cinnamon stick
- 3 cardamom pods, crushed
- 4 whole cloves
- 1/8 t nutmeg
- 4 T finely diced onion
- 4 slices fresh ginger
- 1 clove garlic, minced
- melt butter over low heat in small saucepan.
- add spices and bring to simmer for 30 minutes
- strain spices from butter with cheesecloth (i used coffee filter basket) and refrigerate to solidify
joe and i started eating ethiopian in college at a local restaurant, and have always gotten the vegetarian combo. usually this is a selection of the following; spicy lentils, collard greens, stew, yellow lentils, and salad. i have taken to making spicy lentils and collard greens beause they are always my favorite.
- 1 C red lentils
- 1 C diced onion
- 2 cloves garlic, minced
- 1/4 C niter kebbeh
- 1 1/2 T berbere spice
- 1 1/2 t cumin
- 1 1/2 t paprika
- 1 C frozen peas
- 1 1/2 cans diced tomatoes
- 1/2 C vegetable broth
- bring 3 C water to boil in medium saucepan, add lentils, and cook 25 minutes, or untill water is fully absorbed
- meanwhile, heat niter kebbeh in frying pan and sautee onion and garlic.
- 2 bunches collard greens
- 1 1/2 onion, chopped
- 2 T niter kebbeh
- cut stalks from green leafs, trim ends, and chop into pieces. loosely chop green leaves.
- heat niter kebbeh in large pot, saute stalks and onion until onions are translucent.
- add leaves and cook down at medium-low heat for 45 minutes, or until desired tenderness.
yum. i had seen this in a couple places before, but not taken the initiative to make it happen. it just so happened that after making granola this afternoon, i had a few almonds left over, 6 apricots left in the package, and a hankering for chocolate. it was insanely easy to make (and kinda fun) and tasted SOOOO good.
- 6 dried apricots
- 3 T melted dark chocolate (or semi-sweet)
- 6 almonds, chopped (i had seen the recipe done with pistachios)
- dip the apricot in melted chocolate, sprinkle with chopped nuts, and place on plate in the freezer or refrigerator for chocolate to harden.