Month: November 2016

Mac N Cheese with Bacon

Mac & Cheese with Bacon

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Mac N Cheese with Bacon

Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving. Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Side
Cuisine American
Servings 8 people

Ingredients
  

  • 2 tablespoons butter unsalted
  • 3 tablespoons olive oil
  • 3 slices bacon diced
  • 1/2 pound pasta any shape that is fun
  • 1/2 white onion diced
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove chopped
  • 1 quart whole milk scalded
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar shredded (2 cups)

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  • Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  • Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  • Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  • Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Notes

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Whisk
Wooden Spoon
Adult Supervision
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Eggless Pasta Dough

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Pasta --- eggs or eggless?

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Eggless Pasta Dough

One of the great questions if you are a huge pasta fan is: Egg or eggless? Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more "well to do" people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta. Basically in Italy, they use a different type of flour than we do here in America. They use "semolina" which is a dry duram wheat - very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn't have any nutritional value.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Dish, Poultry and Eggs
Cuisine American, Italian
Servings 6 People

Ingredients
  

  • 2 1/2 cups semolina flour or 1¼ cup semolina and 1¼ cup regular all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 cup water have another 1/2 cup ready in case dough is dry
  • 1 teaspoon olive oil

Instructions
 

  • In a large bowl mix all ingredients together until a ball of dough is formed.
  • Allow dough to rest for about 30 minutes to an hour. This will allow the wet ingredients to moisten the dry flour(s).
  • Roll out dough and send through pasta machine according to desired thickness.
  • Adjust attachments to which desired pasta: fettuccine, or any long strand shaped pasta. Or make your own shapes. There are over 650 different shapes and sizes of pasta. Find your favorites.

Notes

Equipment Necessary-
Measuring cups and spoons
Dough scarper (optional)
Chef’s knife
Cutting board
Sheet tray
Plastic wrap
Pasta maker or rolling pin
Adult Supervision
Tried this recipe?Let us know how it was!
Grilled Corn Salad with Baby Spinach

Grilled Corn Salad

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Grilled Corn Salad with Baby Spinach

Grilled Corn Salad

While doing Sprout's Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side, Vegetable
Cuisine American
Servings 6 People

Ingredients
  

  • 6 ears fresh corn husked with silks removed
  • 2 tablespoons canola oil
  • Kosher salt and pepper to taste (1/2 as much pepper to salt)
  • 2 cups halved cherry tomatoes
  • 4 scallions finely chopped
  • 2 cups arugula or baby spinach packed and chopped

Lemon Dressing:

  • 1 lemon juiced
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 2 tablespoon agave syrup local honey or maple syrup

Instructions
 

  • Preheat grill or broiler to medium heat.
  • Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
  • Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, scallions, and arugula or spinach. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and sweetener of choice-honey, agave or maple syrup.
  • Toss the salad with the dressing and serve at room temperature.

Notes

Equipment Necessary-
Chef paring Knives
Measuring cups and spoons
Zester
Cutting Board
Medium-sized Mixing Bowl
Serving Bowl
Adult Supervision
Tried this recipe?Let us know how it was!
Banana Spring Rolls

Banana Spring Rolls

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Banana Spring Rolls

Banana Spring Rolls

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert, Fruit
Cuisine American
Servings 4 People

Ingredients
  

  • 1 package spirng roll wrappers
  • 3 bananas
  • 1 tablespoon cinnamon sugar mix to taste
  • 1/2 cup Coconut Oil
  • 1 cup rhubarb
  • 1 cup strawberries
  • 1/2 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1 cup water

Instructions
 

  • Slice bananas into thirds.
  • In a bowl, combine coconut milk, cinnamon/sugar, and bananas. Set aside.
  • In small sauce pan simmer rhubarb, sugar, lemon juice for 15 minutes, 10 minutes into simmer add strawberries. Cool and send through the blender. Refrigerate
  • Take a piece of banana place in the center of wrapper and roll.
  • Heat coconut oil in small sauté pan, pan fry until golden brown.

Notes

Equipment needed -
  • Knife
  • Cutting Board
  • Small Sauté Pan
  • Small Sauce Pot
  • Blender
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baklava rolls

Baklava Rolls

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baklava rolls

Baklava Rolls

5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Dessert
Cuisine Middle Eastern, Vegetarian
Servings 6 people

Ingredients
  

  • 1 cup finely ground walnuts pulsed in a food processor
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 12 sheets phyllo dough; thawed
  • 1/2 stick unsalted butter; melted

Syrup

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 lemon
  • 1/2 teaspoon rose water

Instructions
 

  • Preheat oven to 325°F.
  • Combine walnuts, panko breadcrumbs, sugar, cinnamon and clove in a mixing bowl and stir to evenly combine.
  • Lay 1 sheet of phyllo on a large cutting board and lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
  • In a straight line, sprinkle 1/6 walnut mixture parallel and 2 inches from the bottom of phyllo. Fold bottom over mixture and roll all the way to the end. Brush top of phyllo with butter to seal the roll. Gently scrunch both ends into center of roll, trim approximately 1 inch from both ends and place in a greased 9X6 inch baking dish. Brush top with butter.
  • Repeat with the remaining phyllo creating 6 rolls total. Brush all rolls once more with butter.
  • Bake for 40-45 minutes or until golden brown.
  • Meanwhile prepare the syrup. Combine all ingredients for syrup in a sauce pot over high heat except for the rose water which will be added after the mixture cools. Stir together and bring to a boil. Let boil for 4 minutes. Remove from heat and let rest.
  • Remove rolls from oven and cut each into 3 pieces. Strain syrup over rolls and allow to soak for at least 30 minutes at room temperature.
  • Gently remove baklava from baking dish and arrange on a large serving platter. Best at room temperature.

Notes

Equipment needed-
  • Food Processor
  • Sauce Pan
  • 9x6 baking sheet
  • 2 Mixing bowls
  • Spatula
  • Pastry Brush
  • Measuring cups
  • Measuring spoons
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Bacon, Cabbage, and Lentil Soup

2 Comments

Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!
4.55 from 11 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Soups N Stews
Cuisine French, Middle Eastern, Spanish
Servings 4 people

Ingredients
  

  • 1 carrot finely chopped
  • 1 stalk of celery finely chopped
  • 1 medium to large onion finely chopped
  • 5 strips of bacon favorite style and thickness
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage or favorite
  • 1 garlic clove diced
  • 1 bay leaf fresh if possible
  • 8 cups water or vegetable stock
  • salt to taste
  • pepper to taste

Instructions
 

  • Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  • Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  • While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Notes

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.
Equipment List:
  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
Tried this recipe?Let us know how it was!