Some Comfort Food

Cheese and pasta are two essential comfort food ingredients. Traditional macaroni and cheese is one of the ultimate comfort foods of all time. I do a slight twist on a simple recipe here. I found that in using small shells instead of traditional macaroni shaped noodles, I can capture more cheese. The shells serve as mini pockets which attract a little pocketful of cheese in each bite. In starting with a basic white sauce, you can branch off and try many different kinds of cheese. I also like to use white cheddar, monterey jack, provolone, or some combination. You can't beat the slight bite of a sharp cheddar, though. Consider mixing it up to perfect your own unique flavor.
 

Shells 'n Cheddar

Shells:

• 6 quarts water
• 1 pound pasta shells
• extra virgin olive oil

Bring six quarts of water to a boil. Add a couple shakes of olive oil. Add shells.  Cook for 10 to 12 minutes until desired tenderness is reached. Drain pasta in a colander. 

Cheddar Sauce:

• 4 Tablespoons unsalted butter
• 4 Tablespoons all-purpose flour
• 2 cups milk
• black pepper
• 2 cups shredded cheddar cheese

I start making the sauce when I put the water on to boil.  If I'm not interrupted this gives me enough time to finish the sauce by the time the pasta is ready.
 
Melt butter in large sauce pan over medium heat. Sprinkle flour over melted butter. Continue stirring for two to three  minutes until bubbles form and mixture turns slightly brown. Slowly add milk a few ounces at a time. Mixture will be lumpy if cold milk is added straight from the refrigerator. You can either pour it into a measuring cup and allow it to sit out for 10 to 15 minutes while you do other things or just microwave it for about a minute. Stir the mixture well until the milk absorbs into the flour mixture before adding more. Stir until all milk is added. Continue cooking mixture for about two minutes just until it starts to boil. Remove from heat. Add black pepper to taste. Add cheese, mixing well.

Combo:

Combine pasta and cheese in saucepan.  Heat to desired temperature.  Enjoy!!  

NOTE:  If you ever need a basic white sauce this makes a great one.  So instead of adding cheese, you can leave it like it is or add other great flavors for a completely different flavor or texture.

Snowy Day Lasagna

We've had several snowy days lately.  On Saturday I got to spend the entire snowy day at home.  I decided to do some baking.  I didn't want to spend all day in the kitchen though so I made what I call Quick Homemade Lasagna.  The noodles are from a box and my meat sauce recipe uses canned tomato sauce and paste.  It does take a little more time than making lasagna from an all included kit, but it is well worth it.  Please do not be intimidated by the length of the recipe.  I tried to provide detailed instructions.  Let me know what you think.

For this one I used ground beef, but I will often use ground turkey or ground chicken or some combination of the three.  When I use ground chicken I add a little thyme and sage to the other spices.  I think they help bring out the flavor of the chicken.

Now for the recipe...

Quick Homemade Lasagna

Ø  Quick Homemade Meat Sauce for Lasagna, Spaghetti, and other Italian Dishes:

·         1 pound 93/7 ground beef

·         ½ tsp. oregano

·         ½ tsp. basil

·         ¼ tsp. parsley

·         ¼ tsp. onion powder

·         ¼ tsp. garlic powder

·         Dash black pepper

·         2 - 15 ounce cans tomato sauce

·         2 - 6 ounce cans tomato paste

·         1 cup water

·         1 ½ tsp. oregano

·         ¾ tsp. basil

·         ½ tsp. parsley

·         ½ tsp. onion powder

·         ½ tsp. garlic powder

·         Dash black pepper

In large skillet over medium heat, scramble ground beef using a spatula.   Add first group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) to beef.  Continue cooking over medium heat until the beef is evenly browned and fully cooked.  If desired drain and discard any remaining grease from pan. 

In large glass mixing bowl combine tomato sauce, tomato paste, second group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) and water.  Stir together.

Add to cooked beef.  Stir.  Cover and continue cooking until mixture begins to bubble.  Remove from heat. Sauce is now ready to be used for lasagna, spaghetti, or other Italian dishes.    

Ø  9 lasagna noodles

Ø  2 tablespoons olive oil

Ø  16 ounce container low fat cottage cheese

Ø  ¼ cup shredded parmesan cheese

Ø  16 ounce package shredded mozzarella cheese

Ø  2 large carrots, peeled and shredded

In a large pot bring 6 quarts of water to a boil on high.  When water is boiling add oil.  Drop in lasagna noodles one at a time layering them in different directions.  Lower temperature to medium high, making adjustments so the pot won’t boil over but so that it keeps to a rapid boil.  Boil noodles for 14 minutes.

Drain noodles into colander.  Rinse thoroughly with cold water to stop cooking.

Preheat oven to 350 F.  Spray 9x13 inch glass dish with non-stick olive oil spray. 

Stir the shredded parmesan cheese into the cottage cheese. 

Spoon two large spoons of meat sauce into bottom of dish.  Layer three noodles lengthwise in dish.  Add half of the cottage cheese mixture.  Add a third of the shredded mozzarella.  Add half of the carrots.  Layer a third of the meat sauce. 

Layer another three noodles.  Add the remaining half of the cottage cheese mixture.  Add another third of the shredded mozzarella.  Add the remaining half of the carrots. Layer another third of the meat sauce. 

Layer the last three noodles.  Top with the remaining meat sauce and sprinkle with the last of the shredded mozzarella.

Bake for 25 minutes.  Allow to cool for 10 minutes before serving.         

Basic Honey Mustard Sauce

The sweetness of honey and the tartness of mustard combine together into a great taste while adding a kick to many dishes.  Honey mustard is great as a dipping sauce for chicken or soft pretzels or ham or salmon.  This basic recipe combines two simple flavors in just the combination for a quick added zest to your favorite dishes.  Good doesn't always have to be complicated. 

·         ¼ cup honey

·         1 Tablespoon prepared mustard

Mix thoroughly.   Keep refrigerated.  Sauce will thicken when cold so remove from refrigerator up to 30 minutes before serving.  Stir well.  This recipe can be doubled or tripled or whatever-ed when needed.