Macaroni and Cheese

Note:  Use good extra-sharp white cheddar cheese for this recipe and hand grate -- easiest straight from refrigerator (I like using a 4-sided grater for this).


Ingredients:

1-16 oz. package elbow macaroni (like Barilla)
 4Tbsp. unsalted butter
1 tsp. salt 
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. Coleman's dry English mustard
4 level Tbsp. all-purpose flour
3 cups milk
1/2 -1 Tbsp. dry sherry, to taste
2 cups hand grated extra-sharp white cheddar cheese, plus 1 extra Tbsp. for topping below


Bread topping:

1 slice whole wheat bread, toasted, cooled, and made into crumbs.  Then add the extra 1 Tbsp. grated white cheddar cheese to the bread crumbs to mix/crumb further.   


Directions:

Preheat oven to 375 degrees.

In a large (5-6 quart) pot of boiling salted (1 tsp.) water, add package of elbow macaroni and cook for 6 minutes.  Drain and set aside when done.

In small/medium (2-1/2 quart) pot, melt butter on low heat.  When melted, add salt, black and white peppers and dry mustard.  Stir to mix.  Add flour, stirring to make roux. Cook for about 1/2 -1 minute stirring.  Add milk, turning up heat to med-low/med, and stir with a whisk until mixture thickens and boils.  Add sherry and stir.  Turn off heat, then add the grated cheddar cheese, mixing to blend thoroughly.  Taste to adjust for salt.

Spray a casserole dish with baking spray.  Place cooked macaroni in the casserole, then slowly pour the creamy cheese sauce over the top, stirring to mix it into the macaroni thoroughly.  Smooth, then sprinkle the bread topping evenly over the top.  Bake for 45 minutes.  Remove from oven and let sit for a few minutes to cool slightly.  Serves 6-8.

Summer Squash or Zucchini Casserole

This recipe is from my mother-in-law, Margaret Guthrie (originally from Bon Appetit as Zucchini Bake.)  Even though it's a vegetable side dish, it is made with cream of chicken soup.  If you want to make it totally vegetarian, you can substitute cream of celery soup.  I usually make it over the summer when zucchini and summer squash are in season, but is good during the holidays as well. Goes well with roast chicken and turkey.

Ingredients:

2 lbs. sliced squash (6 cups);  I use a mix of zucchini and yellow summer squash.
1/4 cup chopped onion
1 can cream of chicken soup (I use Campbell's) -- or substitute cream of celery soup per
 head note.
1 cup sour cream (use regular, not low fat or fat free)
1 cup shredded carrots
1 -8 oz. pack herb-seasoned stuffing mix
1/2 cup melted butter

Directions:

Preheat oven to 350 degrees.  Cook squash and onions in boiling, salted water 5 minutes; drain.  Combine soup and sour cream in a large mixing bowl (large enough to add the squash later).  Stir in carrots.  Fold in the cooked and drained squash and onion mixture.  Combine stuffing and melted butter and spread half in 12x7x2 dish.  Spoon veggie mix on top.  Then top with remaining stuffing.  Bake at 350 degrees for 25-30 minutes.  Serves 8.

Pad Thai (for Shellfish Allergies)

A vegetarian version which is also shellfish-free with the substitution of  soy sauce (I used Kikoman's brand) for fish sauce.  Fish sauce is made with anchovies which, although not shellfish, is to be avoided by those allergic to shellfish.  Also, since I did not have tamarind pulp on hand (which adds a nice, authentic flavor), I substituted The Wizard's Organic Vegan Worcestershire Sauce (an anchovy-free Worcestershire sauce that is available at Whole Foods stores).  Worcestershire sauce contains tamarind, and I keep this brand on hand since the original Lea and Perrins brand Worcestershire sauce contains anchovies. This recipe is also Gluten-free.  Serve with cooked rice.  Serves 8.

Ingredients:

Pad Thai Sauce:

1/2 cup sugar

1/4 cup lime juice (approximately1 large lime)

1/4 cup rice vinegar

1/4 cup soy sauce (I used Kikoman's -- regular, not reduced sodium)

3 tsp. anchovy-free Worcestershire sauce (such as The Wizard's Organic Vegan Worcestershire Sauce)

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1 12-14 oz. package of rice noodles (linguini-style, such as Thai Kitchen Stir-Fry Rice Noodles) OR Cellophane (mung bean thread) noodles (such as Ty Ling)

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Spice Mixture -- In a small dish, mix together the following:

Additional 1 1/2  Tbsp. sugar

1 1/2  tsp. salt 

1 tsp. chili powder

3 dashes cayenne pepper

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1/2 cup peanut oil

2 cloves garlic, minced

4 eggs, beaten

1 14 oz package extra-firm tofu, sliced into thin 1/2 inch julienne strips

1 1/2 cups finely chopped peanuts

2 medium shallots, very thinly sliced

2 cups fresh bean sprouts (traditional, but optional)

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Directions:

(1) Prepare rice noodles by soaking according to package directions.

(2)  Prepare Pat Thai sauce: In a medium saucepan over medium heat, mix together sauce ingredients -- sugar, lime juice, rice vinegar, soy sauce and Worcestershire sauce, stirring occasionally.  Bring mixture to a boil, then lower heat to simmer 5 minutes; remove from heat.

(3) In a large skillet on medium heat, add oil and heat.  Add minced garlic, stir and cook for 2-3 minutes. Add beaten eggs, stirring until cooked though.  Add tofu strips, stirring to mix well, and cook another 2-3 minutes.  Add Pad Thai Sauce and additional Spice Mixture; stir well.  Add the cooked, drained noodles, stirring to mix well. Add chopped peanuts, sliced shallots and bean sprouts, if used, stirring to mix thoroughly until sauce mixture is absorbed and the Pad Thai is heated through.  Serve.

Sweet and Savory Kale

Very easy and delicious way to get more variety of greens into diet. Recipe from the back of a 16 oz. package of fresh, pre-washed and pre-cut, Nature's Greens Kale Greens.  

 Note:  Recipe calls for using the whole bag of kale  -- says it serves 4-6, but I think it makes enough to serve 8, at least, depending on portion sizes.  I halved the recipe for the four of us, but here is the whole recipe:

Prep Time: 5 minutes / Cook Time 20 minutes

Ingredients:

2 Tbsp. olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

2 Tbsp. Dijon mustard

1 Tbsp. sugar

1 Tbsp. cider vinegar

1 1/4 cups chicken stock (or canned broth)

1 1lb. (16 oz)  bag Nature's Greens Kale

1/3 cup dried cranberries

1/4 sliced almonds - optional

Salt and pepper, to taste (I did not add any)

Directions:

In a large stock pot, heat olive oil on medium-high heat.  Add onion and garlic; saute until onion softens, stirring often, about 5 minutes.  Stir in the mustard, sugar, cider vinegar and chicken broth.  Bring to a boil on high heat. Add kale, cover and cook 5 minutes, stirring often.  Add cranberries and continue cooking on medium-high heat, stirring often.   The liquid should reduce by about half and cranberries will get plump in about 10 minutes.  Season with salt and pepper, if needed.  Sprinkle with almonds, if desired.  

Fresh Cranberry Sauce

This is the cranberry sauce I make every year for Thanksgiving, although it's great anytime.  It has only 3 ingredients, is not cooked, can be made in 5 minutes, and is delicious!

 

Ingredients:

One medium bag fresh cranberries, rinsed and drained

1 large navel orange, with peel still on, washed and rinsed, and (with peel still on!) cut into halves, then each half cut in eight pieces

3/4 - 1 cup sugar, to taste

Directions:

In a food processor, in batches, process a handful or two of cranberries with some orange pieces.  Process until consistency is minced, but not too fine.  Put the minced fruit into a serving dish, and continue processing more batches of cranberries and oranges, until you are finished.  Add the sugar to all the minced fruit in the bowl and stir -- start with 3/4 cup sugar  and if that's now sweet enough, you can add more.  Refrigerate until cold, and serve.  Can be made a day or two ahead.

Vegetable Soup

Autumn is a great time of year to make vegetable soup, like this one made with root vegetables.  Serve with some good bread, like sour dough.

 

 

  

  

Ingredients:

2 large sweet onions, chopped

4 stalks celery, with leaves if possible, chopped

1 large potatoes, peeled and chopped

6 medium carrots, sliced

2 large (or 4 small) parsnips, peeled and chopped (slice the thin portion, then quarter and slice the rest)

1 medium rutabaga, chopped (first need to cut off all the waxy outside with a sharp knife) 
4 cups fresh baby spinach, slightly chopped to taste

4 Tbsp. unsalted butter

10 cups water

2-1/2 tsp. kosher salt  

Directions:

In a large pot, add 10 cups water, all chopped vegetables (except spinach), salt and butter.  Bring to a boil and then cover and simmer, stirring occasionally.  Cook until vegetables are fork tender (about 1-1/2 hours), then add chopped spinach and cook about 10 minutes longer.  Serve hot.

Baked Beans

This North country family recipe is adapted from the one used by my Grandmother Zahn. The pieces of salt pork she added for flavor have been replaced with salt, butter and dry mustard. It is still a very simple recipe and I think the end result is as good as the original.


Ingredients:

16 oz. bag dried navy beans (Note: check the date to use the freshest ones available and find a brand that gives consistent results -- I like Goya)

7 cups water

1 medium-large onion (vidalia or white are best), sliced thinly

2 tsp. kosher salt

1 tsp. Coleman's dry English mustard

4 Tbsp. unsalted butter

2 Tbsp. peanut oil

1/4 cup granulated sugar

Additional sugar for sprinkling on top prior to baking



Directions:

Remove dried beans from bag; rinse in a colander, sorting to remove imperfect beans and possible small bits that might be pebbles (really -- I have seen this).

Empty rinsed and sorted beans into a large (6-7 quart) pot. Add 7 cups water. On high heat, bring the water to a boil. Boil for 2 minutes. Turn off the heat and let sit for 1 hour. (This is the quick soak method).

After 1 hour, drain the beans and then add them back to the pot. Add another 7 cups water. Bring beans and water to a boil over high heat. While waiting for the water to boil, add the other ingredients, stirring occasionally. When the beans have come to a full boil, reduce the heat to bubbling ( a little more than a simmer). Cook like this for about 3 hours, stirring occasionally, until the beans have absorbed most of the water and the rest of the liquid, which should barely cover the beans, turns milky colored and soupy textured. (Notes: (1) You may need to adjust the heat downwards to more of a low simmer if the water level gets too low and the beans are in danger of sticking or burning, and (2) You may need to add more water if the beans are still not tender, but the water level is too low -- add a little water at a time, 1/4 to 1/2 cup). Also, while the beans are cooking, you can adjust the salt, to taste. ** See Note

When you have tasted the beans to be tender, and the water which probably just barely covers the beans is that milky, soupy color and consistency, remove from the burner. Turn the beans into a pyrex, or other, baking casserole dish. Sprinkle with a bit more granulated sugar, about 1 tablespoon, on top to brown. Bake in a preheated 350 degree oven for about 45 minutes to an hour, or until the top is nicely browned. Remove from the oven when done and let cool a bit before serving.

** Note:  If after cooking 3 hours, the beans still feel too firm, you can use a potato masher and mash them down a bit gently, and sitr.  This helps them take in a little more water.  Check again after 10  mins and repeat.  You can do this 2-3 times and then they will probably be soft enough (after 3 1/2 hours) and ready to bake.  

Chopped Salad With Grilled Corn and Black Beans

Ingredients:
Medium head romaine lettuce, outer leaves removed, end cut off, and chopped into bite-sized pieces.
2 Ears corn-on-the-cob, wrapped in buttered aluminum foil, and grilled about 30 minutes, turning every 5 minutes or so. When done, remove husks and silk. Cut the kernels off the cob.
15-1/2 oz. can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 Tbsp. minced onion
1 Tbsp., packed, finely chopped fresh basil leaves
Ranch dressing
Fresh ground sea salt and pepper, to taste
Directions:
Place warm corn kernels in a large serving bowl and stir in butter until melted. Place remaining ingredients in the serving bowl and stir to mix. Add ranch dressing to coat well, stirring to mix thoroughly. Chill in refrigerator until ready to serve.
Serves 4-6.

Miso Soup

Now that I have made miso soup at home, I might not order it again in a restaurant. It is very easy to make, delicious, healthy, and adaptable to being prepared in different ways. This is how I made Miso Soup I using barley miso:

Ingredients:

3 cups water
1/4 cup shiitake mushrooms (if using dried shiitake mushrooms, see step 1 of directions below)
1/4 thinly sliced green onions
2 - 1/4 inch slices of tofu (from short end), cut into 1/4 inch cubes
1 teaspoon hon-dashi (bonito fish soup stock) granules
2 teaspoons sesame oil
3 Tablespoons Miso Master Organic Country Barley Miso paste (sold in refrigerator section)
additional 1/3 cup water

( Note: miso paste is sold in the refrigerator section.)

Directions:

Step 1: Dried shiitake mushrooms take approximately 25 minutes to rehydrate This must be done before starting the soup, which then comes together very quickly. To do this you rinse the dried mushrooms, then boil for 3 minutes in a small pot, remove from heat and then let stand, covered, for 20 minutes. Finally, rinse again. They are now ready to be thinly sliced and added to the soup below.

Soup: Bring 3 cups water to boil in medium sized saucepan. Add sliced shiitake mushrooms, green onions and tofu; boil for 2 minutes. Add hon-dashi and sesame oil, stir and remove from heat.

In a 1 cup microwavable pyrex measuring cup, heat the additional 1/3 cup water briefly on High, until it feels warm to the touch, about 10-15 seconds. Remove from the microwave, and to it add 2-3 tablespoons of the cooked soup (broth only), stir. To this measuring cup of warm soup/water mixture, add the 3 tablespoons of miso paste, stirring until fully dissolved (Note -- it is important not to boil the miso (due to the enzymes and beneficial bacteria), that is why you add it to the warm liquid before adding it to the hotter soup.) Finally, add the miso mixture in the pyrex cup to the rest of the soup in the pot and stir well. It is now ready to serve.

(serves 4)

Melitzanosalata

Ingredients:

3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped

Serve with whole wheat pita bread

Directions:

Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).

When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.

(makes 6-8 servings, about 2 cups)

Tzatziki

Ingredients:

2 lb. container non-fat plain yogurt, drained through cheesecloth (see step 1 under instructions)
1 large English cucumber, grated on medium/large setting, drained (step 2 under instructions)
Juice of 1/2 lemon
1 clove garlic, pressed
1 Tbsp. fresh mint, finely chopped
1 Tbsp. fresh dill, finely chopped
Sea salt, to taste
Freshly ground black pepper, taste

Directions:

(1) To prepare the yogurt (so it is like Greek-style yogurt), you have to drain as much liquid as possible from the yogurt. To do this you will need: cheesecloth, a colander, a large bowl/pot that the colander will fit into (to catch the liquid), and a small plate and/or bowl to set on top as a press. First, set the colander into the bowl/pot. Then line the colander with the cheesecloth (use a long enough piece of cheesecloth so there is extra on each side -- for folding over the yogurt). Set the yogurt on top of the cheesecloth, and fold the sides of the cheesecloth over the top of the yogurt. Set the plate and/or bowl over the top as a weight (to drain the liquid faster). Cover with plastic wrap and set in the refrigerator at least 4 hours or can be left overnight. Discard the yogurt liquid.

(2) In more cheesecloth, put the grated cucumber, gather excess cloth on top, and with your hands, squeeze out as much of the liquid from the cucumbers as you can.

(3) In a large bowl, add together the drained yogurt and drained, grated cucumber. Mix well. Add the remaining ingredients -- lemon juice, garlic, mint, dill, salt and pepper, to taste. Mix well.

It is ready to be served, with pitas, or alone, as a side dish.

Peas and Dumplings

The dumplings in this recipe are egg dumplings-- smaller and heavier than the dumplings in chicken and dumplings -- more like spaetzle. The broth is lighter and more broth-like, and soupier (like chowder) than the broth in chicken and dumplings. This is an old family recipe from northern New York State, handed down by my mother and grandmother. It is best made when fresh peas are in season, but can be made with frozen peas.

Peas and Dumplings

From the kitchens of Mary Jane Zahn and Elta Zahn

(Makes 4-6 servings)

8 oz. fresh peas, shelled

½ cup water

2 tsp. salt, divided

1 ½ quarts milk (6 cups) -- for broth

3 tbsp. unsalted butter

4 eggs

Extra milk (1/2 eggshell full) – for dumplings

1 cup all-purpose flour, very slightly round, approximately – add more or less, as necessary to achieve correct consistency.

(NOTE: there is no baking powder in this recipe)

Peas and broth:

In a large pot (6-7 quart), bring ½ cup water to boil. Add peas and gently stir, only so they are hot, not cooked. Add milk, butter and 1 tsp. salt. Taste for flavor. Bring to a simmer and drop dumplings when ready.

Dumplings:

Mix together the cup of flour with 1 tsp. salt. Set aside. In a large bowl, beat together the 4 eggs with the ½ eggshell full amount of milk. Add the flour/salt mixture by tablespoonfuls, mixing thoroughly after each addition. The final consistency should be something like cream of wheat, but maybe a little stiffer (when dumpling drops from a spoon, the consistency should not hold it’s shape like a biscuit, but be softer – and should easily drop. Too much flour makes a tougher dumpling; too little flour will cause dumplings to cook into the broth like gravy).

Cooking the dumplings:

Drop by small amounts (about 1/2 tbsp) into the simmering broth. Cook -- simmering and uncovered -- for 15 minutes. After a minute or two, gently stir to make sure they are not sticking to the bottom (may have to scrape them off the bottom) and gently stir from time to time until they are done. Broth should simmer and gently bubble around dumplings. The final consistency of the broth is like chowder. Serve in bowls immediately when ready.