2. Cool. Pour into freezer bags. Seal. Label. Freeze.
2. Pour into 3 8x8 freezer safe casserole dishes (I use disposable tin foil dishes).
3. Cover and bake at 375 for 1-1 1/2 hours until the rice is cooked and most of the liquid is absorbed.
4. Let cool. Label and freeze. Optional: you can divide the cheese into small freezer bags now and freeze it attached to the casseroles or you can just grate and add the cheese when you serve the dish, which is what I choose to do.
TO SERVE:
2. Drain pasta and run cold water over to cool.
4. Pour over pasta and toss to coat.
5. Add veggies and cheese. Toss to coat.
Chill for at least 20-30 minutes before serving.
Makes 2 large, lunch sized servings or a number of side dish servings (also a great potluck or summer picnic option!)
In all of my years experimenting in the kitchen, I have never made homemade macaroni and cheese. It is one of those things that I remember not liking growing up, so I never gave it a try. However, the dude has mentioned wanting homemade mac and cheese on occasion and the other day, finally said, "Can you please make me some mac and cheese?" so I decided the time had come.
Add two cups of the cheese and toss until melted.
In another bowl, whisk the eggs with the sour cream.
Add the milk, butter, salt and pepper.
Stir the mixture into the macaroni.
Pour macaroni into the prepared baking dish.
Sprinkle remaining cheese and breadcrumbs on top.
Bake for 35 minutes, until bubbling and cheese is melted. Let the macaroni and cheese stand for 15 minutes before serving.
Makes 4-6 servings (depending if you're serving as a main or side dish).
I was never really a fan of fruit in my salad until I was introduced to this salad by Aunt Linda. It is so fresh, so easy, and most importantly so delicious. I haven't specified amounts for the salad ingredients because that really depends on how much salad you are making. It can be adjusted for one serving or for a large bowl to serve to a group, just use your judgement.
Balsamic Vinaigrette Dressing - from Emeril
This recipe came from what I think was a Cooking for Two magazine ... or it might have been Light and Tasty. I can't remember. I found it a few years ago and made them for Thanksgiving. Everyone loved them so I've kept it around since then. If you are pressed for time or are too lazy to actually do the twice baked thing (which I often am), you can just scoop out the flesh, mix in the remaining ingredients and then heat it up like that rather than transferring it back to the skins. But, if you're interested in presentation, go for the twice baked look.
2. Bake at 425 for 35-40 minutes, until soft.
4. Add cream cheese, milk, sugar and cinnamon to sweet potatoes.
5. Mash until well combined.
6. Scoop sweet potato mixture back into skins.
7. Top with pecans, if desired.
This recipe is being linked at the Grocery Cart Challenge Recipe Swap
If you haven't figured it out by now, I love me some roasted veggies. I'm a huge fan of vegetables - there aren't many that I don't like (thanks to my mom, I think). I've still got a bunch of beets and carrots from a really great sale a while back so last night I mixed them together for this warm, wintery side dish.
2. Meanwhile, peel and cut carrots. I decided to cut them lengthwise, but next time, I would cut them the same shape and size as the beets.
Serve immediately. In the photos my veggies look a bit shriveled because I was waiting for SOMEONE (no names) to get home so we could eat up. I served with teryaki pork chops and twice baked sweet potatoes (recipe coming tomorrow).
A few weeks ago, I tried one of SnoWhite's recipes: spinach and black bean lasagna. Of course, when the fabulous dude found out that I was making a meatless meal he started to complain. I convinced him to give it a try and in the end, he really enjoyed it. Although, he did say, "how hard would it be to just throw some meat in there?" Ahh, boys.
2. Spray a glass 9x13 baking dish with cooking spray. Lightly mash black beans with a masher. Add spaghetti sauce and stir to combine.
3. In a separate bowl, combine egg, ricotta cheese, spinach, salt and 1/4 cup shredded cheese.
4. Spread 1/3 of the bean mixture on the bottom of the 9x13.
5. Cover with noodles and half of the cheese mixture.
6. Add another layer of noodles, followed by the bean mixture. Add ricotta and repeat, ending with bean mixture topped with cheese. Somewhere along the way, I think I mixed up the order of my layers but in the end, it didn't really matter. Just end with bean mixture.
8. Bake covered for 40-45 minutes at 350. Remove foil and bake for an additional 15 minutes, until the cheese is brown and crisped.
Whenever we have roasted veggies of any variation for dinner, I am always sure to make enough for leftovers so I can make soup. Roasted vegetable soup is one of my favourites. This time, I also had some canned pumpkin leftover so I decided to make something a little different.
2. Using an immersion blender, process vegetables until smooth. Alternately, you could transfer the mixture to a food processor.
3. Add pumpkin, curry powder, brown sugar and salt. Stir to combine.
4. Return pot to the stove over medium heat. Slowly add milk, stirring constantly, until well integrated. Heat over medium until soup is hot throughout, but do not boil. Taste and add more curry powder, brown sugar or salt to taste. Blend once more, if needed to make soup entirely smooth.
Serve with a light drizzle of heavy cream, or a dollop of sour cream, if desired.
