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Loving Food in RI & Beyond : Cheesy Quinoa Mac & Cheese

Loving Food in RI & Beyond : Cheesy Quinoa Mac & Cheese
I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This recipe makes it at least healthy for you. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.

http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html

Flourless Chocolate Cake - easy and gluten-free! Flourless Chocolate Heaven- Perfection for a Gluten-Free Diet This is my go-to dessert whenever I'm having guests. How to Make Cauliflower Rice This post has been a long time coming. I should have posted it months and months ago but I really wanted to take photos of the process of making cauliflower “rice” and not just a dish with it in it. Finally, last week, after a discussion on my Facebook page about serving Beef Bibimbap over brown rice or cauliflower rice (recipe coming later this week!) Recipe For Gluten-Free Cheesy Veggie "Pasta" Bake If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta — oh no! It's made with spaghetti squash and other veggies. That means you can load on the cheese and still enjoy a low-calorie (around 200), ooey-gooey, cheesy bowl of steamy pasta.

Mango Coconut Rice Pudding Mango is my favourite fruit. Always has been. We may have enjoyed the very last few batches of the Aussie mangoes as summer almost comes to a close. They seem to be disappearing from the farmer’s markets, already replaced with autumnal produce. Although short-lived, the Aussie mango season is bountiful in its golden juicy fruit. Mac and Cheese There's probably something you should know about me, I am in love with cheese. Seriously, everything from Gruyère to Mascarpone to Muenster to Manchego and I have tried and love basically everything minus American Blue Cheese. Add that to my love of all things pasta and you have this monster waiting at the gates tempting me with it's bad boy image.

Baked Penne I'm really excited to be sharing this next recipe with you. Many of these creamy recipes have very few ingredients, are simple to make and are sure to please even your pickiest of eaters. And believe me, I have picky eaters in my family so I was definitely up for this challenge. Have any of y'all tried this product yet?

The Pie That’ll Make You Cry NOTE: The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set. …Is this recently perfected Pecan Pie, which, one bite in, changed my life for the better. Arancini (Risotto Balls) and a Rice Blog Hop I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the middle. And they’re way easier to make than you may think. They require cold risotto so it’s the perfect use for leftovers (and in fact I developed this recipe for an article on leftovers for the next issue of TreeFree Food).

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