Gnocchi Mac and Cheese. March 4, 2011 | Print | E-mail | Filed under cheese, Italian, potato It’s been quite a while since I posted my recipe for sweet potato gnocchi with brown butter sauce, so I decided that it was high time to post my go-to gnocchi recipe that this sweet, autumn version is based on.
This is what I make when I want comfort food and have a little extra time on my hands, since the recipe makes a ton of gnocchi. It’s worth the effort though since they freeze wonderfully, and it’s nice to have on hand both for company and for when I want a quick freezer meal during the week but still want something homemade.
This time though, rather than frying up the finished gnocchi with butter like I usually do, I decided to make gnocchi mac and cheese. It’s easy to whip up a simple roux using pantry staples to give this classic dish a new twist. For the gnocchi: Old school way to cook salmon. Perfect Packed Lunch: Mock Tuna Salad. So long, summer!
Kids are back to reality now—school is in full swing. Save yourself some box lunch preparation time by whipping up this easy-to-make mock tuna salad. It’s sure to be a crowd-pleaser among school-aged children, and it’s “adult enough” for you to take to work. Mock tuna is perfect on a bed of lettuce as a salad or in a sandwich. My favorite way to eat it is on lightly toasted bread with lettuce, tomato, and shredded carrots.
Mock Tuna Salad 1 qt. garbanzo beans, cooked or canned and drained 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1 Tbsp. In a large bowl, mix together all the ingredients except the vegan mayonnaise, mashing the garbanzos slightly as you mix.Add the mayonnaise until the salad is as moist as you like.Serve on a bed of lettuce or in a sandwich. Makes 4 servings. Magic Sauce Recipe. I call this the magic sauce recipe.
In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min. Mac and cheese delicous. 2 am chili. Hobo pies. Broccoli Pesto. © 2011 Green Kitchen Stories If I say pesto you say … broccoli?!
No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Why change a winning concept? Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor.
Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.