Super dooper veggie bowl! (Spaghetti Squash) I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. I’m hesitant to say I’m out of the woods because it tends to take me 24-48 hours to feel the full soreness after a workout. But so far, so good! Dinner tonight was a new one for us. Somehow I never had spaghetti squash. No idea why, but when I was the market last weekend, I thought it was about time to remedy this. Roasting the squash couldn’t be easier. Drizzle with olive oil.
Put ’em cut side down and bake for about an hour, or until flesh is very tender. With about 15 minutes left in the squash baking, I worked on the toppings. Added some spaghetti sauce. Scrape the squash with a fork to make some amazing spaghetti strings. Beautiful bowls of squash. Gutted. Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Mmmmm! This was SO good. Mmmmm! Good night, friends. Baked Macaroni with Three Cheeses. Pesto-Ricotta Pie Recipe. 6 tablespoon(s) butter 1 large leek, trimmed, washed, and thinly sliced 2 large eggs 2 large egg whites 1/4 cup(s) cream 1 cup(s) ricotta 1/2 cup(s) grated parmesan 3 tablespoon(s) chunky chopped pesto (see recipe below) 2 tablespoon(s) finely chopped fresh parsley leaves 1/4 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper Heat the oven to 375 degrees F.
Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool. Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Chunky Chopped Pesto Recipe Puree 7 1/2 cups basil leaves, 1 1/2 cups extra-virgin olive oil, 3 cloves garlic, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper in a food processor. Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles.
Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese. I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind? Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white cheddar cheese, grated 2 ounces pepper jack cheese, grated salt to taste Directions.
Rainy day gal » buffalo chicken mac and cheese. Better Than Takeout Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.
I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? Am I a dork? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper.
As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken.