My Life In The Kitchen

May 17, 2010

Mac and Cheese All Grown UP

Filed under: 52 Weeks of Baking, Baking, Cooking, Food, Swap, Swap-Bot — Tags: , , — trinichiqn @ 12:53 am

I love mac and cheese, baked or kraft. I have grown up so my mac and cheese has too. I still love Kraft but they have evolved throughout the years so my homemade baked version should too. Enter the Garden Mac.

I have a number of versions of this mac. Creamy Cheesy, Barbecue, Italian.

As it’s name suggest the Garden is vege filled. Artichoke Hearts, Corn, Carrots, Peas, etc. Add or delete as the palette decides. As little or as much of each as you like.

I have also changed my pasta from tiny elbows which is usually best for mac and cheese to penne. It actually does have a different taste. For all those people who said they can taste the differences in pasta shapes and were mocked I apologize. For the size dish I was using and all the add-in about 1-1.5 cups of uncooked pasta.

Mustard. A key component, it makes a difference especially in the Creamy Cheesy version but it goes great in all three, it adds a nice tang I think. I especially love Honey Mustard, but have used the one pictured above as well as Dijon.

Cheese. I think a variety really is the spice of life. More than one flavour of cheese spices up a mac. Try not to go overboard with textures and flavour. I use four now that I have found this great cheese that has four in one but before I used two or three as the budget allowed.

A great way to get a creamy texture – Roasted Squash Puree.

I usually mix all my add-ins in the same pot I boiled the pasta in after draining it. A little butter,about a quarter cup milk or tomato sauce (never both), mustard, veges, half the cheese, and mix. Transfer to a lightly greased casserole dish, sprinkle over some breadcrumbs, salad toppers are also a nice touch they give a little crunch to the meal. Top with the remaining cheese. Bake at 350 for 25-30 minutes. Let it sit a while to firm up but if you are like me you may not want to wait.

Enjoy!!!

My submission for week 7 of the 52 Weeks of Baking.

April 16, 2010

Cheese Souffle for One

Filed under: Baking, Food, Swap, Swap-Bot — Tags: , , — trinichiqn @ 8:24 pm

MMmmmm good eats.

Start here Grated Cheese

End here Cheese Souffle

I had everything I needed except the Parmesan cheese. I substituted the paprika with the new McCormick’s Perfect Pinch Cajun.

It was a little more time consuming than I thought it would be. I should have used a hand mixer to whip the egg whites but the thought of taking it down seemed like too much at the time until I realized that even two egg whites is a great arm workout to whisk.

I didn’t measure the cheese and I think I added too much but it was all cheesy goodness so I don’t care.

Cheese Souffle

I think I am ready to move on to a chocolate souffle. I just need to use a narrower dish to get a more risen look. If you look closely their is a souffle-like rise.

This is my submission for week 3 of 52 Weeks of Baking.

April 3, 2010

Pizza in a Pinch

Filed under: Baking, Food, Swap — Tags: , , — trinichiqn @ 9:33 pm

What do you do when you’re feeling both hungry and lazy???

Frozen pizza dough – thawed
Pizza Dough Rolled, Olive Oil

Olive oil, Ketchup
Ketchup

String Cheese x2
String Cheese

– Cut up
Cheese Topping

Preheated Oven – 450* 5 – 6 minutes
Cheese Pizza

Bon Apetit

I made pizza a couple weeks ago (with alot more topping than now) and I froze the left over dough in single serving balls to be thawed and ate when the feeling struck, even if the feeling struck when I had no toppings and was definitely feeling to get in the car to go and get some. So thaw a dough dough, roll it out, sread some olive oil and ketchup (didn’t have tomato sauce, it’s practically the same right???). Quick, easy and delicious.

I am putting the recipe for the Honey Wheat Pizza Dough that I used on the Recipe page. It taste great fresh, from frozen, with real topping or not.

Blog at WordPress.com.