Mac n Cheese n Peas

This recipe was filed under "must-try way to make food I love." I finally tried it and OH MY it was yummy and oh so easy.

First, I put 2 cups of dry rotini in the rice cooker with 2 cups of chicken broth.

While it cooked, I shredded 2 cups of cheese, a mix of cheddar and monterey jack.  Food processors make life better.

The macaroni is done when there is no more liquid in the rice cooker.  Mine just popped up from "Cook" to "Keep Warm."

At that point, I added some milk and the frozen peas and put the top back on to melt the peas.

The last step was to mix in the cheese.  The heat and steam of the "keep warm" function melted it perfectly!

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Fun-Do!

Continuing with our efforts to spice up weeknight dinners, John and I recently had a fondue dinner!  Some people knew that our first date was at a fondue restaurant, so we have received a few fondue sets we had not yet put to good use.  I guess the assumption is that fondue is just for parties or something.  NOT TRUE!

The main course was a cheese fondue LOOSELY based upon this recipe.  It was another one of those moments when the stars align and the ingredients happen to be in the house.  The ONLY change we made was to use wine as the liquid.  

First, let me just say... Shredding the cheese in the food processor was SO EASY!

I am so glad we have it now!

We had been given a large chuck of regular commercial cheese, which we don't usually buy.  It was perfect for this because I somehow would have felt guilty for meting down that much good cheese.  Weird, I know.  I did spice it up with a little bit of an herb rubbed raw cheddar and fresh mozzarella.  Now that I know how easy and delicious this was, I feel ready to use GOOD cheeses in it.

Once the cheese was shredded, it was added to the other ingredients:

...and prepared for melting.

The only other prep work was getting the dippers ready.  We used carrot sticks, celery sticks, roasted potatoes, roasted asparagus, bread cubes, leftover roasted chicken breasts, and mushrooms. 

The cheese was slowly melted and enjoyed!

I must admit that it kind of turned into a ball of cheese instead of a sauce, but we didn't care.  It was good. 

For dessert, we mixed home made peanut butter, sugar, and a little grass-fed milk together and enjoyed it with bananas, strawberries, pineapples, and rice krispie yummies. 

That was probably the best part.

Lesson learned?  Don't wait for a party!  Fondue is Fun!

This was also posted at the Nourising Gourmet Pennywise Platter

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Gnudis etc.

A simple breakfast of fruit salad

 

with mineola oranges, apples, blueberries, and bananas...

was followed by a leftover lunch

 

of roasted vegetables on whole wheat sandwich thins drizziled with balsamic vinegar. 

While all that was wonderful and yummy, the best was dinner.  

Ricotta Gnudi in a Parmesan Broth.  A Giada recipe that is just divine.  It was in her "Everyday Pasta" cookbook, you should definitely try and get your hands on it.   

I mixed whole milk ricotta cheese with Parmesan cheese, flour, parsley, basil, salt, and garlic (my idea!)

 

I was supposed to add an egg in, but SOMEONE ate the last one for breakfast yesterday.  That same someone was so proud of herself for using up the last egg and forgot that she had ALREADY PLANNED to use the egg in this recipe.  Don't worry, though.  She is smart.  She made the binding agent by mixing flax seeds and water. 

 

Yeah, baby!

As water simmers in a pot in the stove, form the mix into little balls and dredge them in flour. 

 

Drop them into the simmering water and scoop them out when they float to the top.

 

They LOOK bland, but they taste amazing.  I tried one as soon as it came out, and I was STUNNED by how delicious it was.  

 

Just before serving, I sauteed it in butter.  It was my idea, but since I made the gnudi before lunch when I had time, they needed to be warmed.  

 The sauce was homemade chicken broth that I had frozen a while ago,

 

reduced at a simmer until it was about 1/2 as much.   

 I sprinkled Parmsean cheese over it all at the end.  

It was a great day to eat. 

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Present #1

Since I moved out and began really cooking I have been using a little itty bitty food processor.  It was one of those one cup deals.  I think I actually picked it as my prize when I redeemed a bunch of tickets at Dave and Busters.  Tells you a bit about me, don't it!

If you have ever tried to do any processing of food in one of those 1-cuppers, you know how futile it it is.  I have been WISHING for a real food processor.  I even registered for one on my wedding registry, knowing it would be months until I got it, IF anyone even picked it.  I mean, it's not the most glamorous gift unless you really know me (side note to the givers of the hand mixer- YOU KNOW ME!) So, yeah, you get the picture.  I really wanted one.

Fast forward months.  I was at John's mom's house and we were talking about Fudge Babies.  Well, I was talking about them.  And drooling.  They were listening.  Kind of.  Anyway, I mentioned that I was only making about 6 at a time because that is all I could fit in my little processor.  His mom turned to me and said, "Why didn't you tell me you wanted one?  I have 2!"  Turns out, she had one that she had NEVER USED!!! I got a brand new food processor!!!!!!!!!  A huge wonderful one!!

Isn't it a beauty?  Thanks!

Right away I started working with it!  We made nut butters...

which are delicious with a side of bananas

that is almond butter, by the way.

and shredded our own cheese for the pepperoni bread!

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