Slow Cooker Series: Macaroni & Cheese

Macaroni & Cheese
2 cups elbow macaroni (uncooked)
2 cups cheddar cheese, shredded
2 cups ricotta or cottage cheese (or one cup of each)
2 cups boiling water
Salt, pepper and nutmeg (the secret ingredient) to taste

Layer ingredients in the slow cooker in the order listed. Cook for 3 hours on high without stirring. Open, stir quickly, and recover and cook for another hour or it reaches the right consistency.

New Mexico Baked Corn

I was given the original recipe from an old friend of my mother's who lived in New Mexico for many, many years (as did my parents). With a little experimentation, I lightened up the recipe a bit. It's just under 200 calories per serving, so not exactly "diet" fare, but it's a great vehicle for sneaking in some extra veggies. I used a can of green beans, but you could use pretty much anything, as the baking time is sufficient to cook even broccoli or carrots. Plus, the creamy cheese and heat of the green chilis help disguise the veggies for those small ones who might be a bit hesitant to chow down otherwise!

This recipe can also be made vegan by using soy cheese and egg replacer instead of the eggs; the creamed corn is sufficient by itself to bind the ingredients for baking.

New Mexico Baked Corn

Yield: 8 servings
Temperature 375 and 325

2 beaten eggs
4 cups cream style corn
3/4 cup cornmeal
3/4 teaspoon garlic salt
1/2 teaspoon baking powder
1/2 cup margarine
1/2 cup chopped green chili*
1/2 pound graded sharp cheddar cheese, low-fat
2 cups canned green beans

*green chili is optional, this amount makes the recipe just slightly spicy, could use more or less to suit your family's taste!

1. Combine all ingredients in a large mixing bowl. Pour into a greased 2 quart casserole dish.

2. Bake in a 375 degree oven for 45 minutes then lower the temperature to 325 degrees and bake for an addition 30-45 minutes.

Nutrition Facts
Recipe Serves 8 people

Amount per Serving--
Calories 198
Calories from Fat 83

Total Fat 10.63g
Saturated Fat 3g
Monounsaturated Fat 2g
Polyunsaturated Fat 1.5g

Cholesterol 63.75mg

Sodium 619.69mg

Total Carbohydrate 10.66g
Dietary Fiber 1.47g
Sugars 2.97g

Protein 11.53g

Vitamin A 12.5
Vitamin C 2.13
Calcium 1.38
Iron 3.19

Est. Percent of Calories from:
Fat 48.3%
Carbs 21.5%
Protein 23.3%

Bake Your Own Bread

My dad baked bread on a semi-regular basis throughout my childhood. The whole process--from the mixing to the kneading (punching!) to eating fresh, hot bread--remains some of my best memories from childhood. I would love to share those memories with my children.

Ingredients

• 4 cups warm tap water (not hot)
• 2/3 cup non-fat dry milk powder (instant powdered milk)
• 1/4 cup honey
• 2 packets or 4 teaspoons dry yeast
• 1 tablespoon salt
  
• 1/3 cup melted margarine or oil
  
• 12 cups (approximately) white or whole wheat flour or a combination

My dad always used a huge metal bowl for his bread-making. Whisk together the water, dry milk powder and honey in the bowl. Add the yeast, sort of sprinkled on top. Slowly stir the yeast in, allowing it to dissolve into the water mixture. Set aside for 10-15 minutes to allow the yeast to foam up.

Add the salt, margarine or oil, and flour. Mix with a wooden spoon until it gets too stiff and then start mixing with your hands. You want to get the flour throughly mixed in. When all the flour is mixed in, this is when the kneading begins. You can transfer the dough to a floured kitchen table or counter, but my dad always just left the dough in the big bowl for the kneading.

Kneading is really just working the dough to get it an even consistency and to make sure that there's enough flour so the dough isn't wet. If using a counter, sprinkle a cup or two of flour on a clean kneading surface, and turn out dough onto the flour. Traditionally, bakers used marble slabs for their baking, but modern granite countertops work just as well! If kneading in the bowl, just sprinkle flour on top of dough.

Lightly bring in edges of the dough with your fingertips, folding over on top. Every time you see a wet spot, add a little flour, and keep folding over the dough and turning it in on itself. Continue until there are no more major wet spots, adding small amounts of flour to prevent sticking either to the bowl/counter or to your hands. Do not add so much flour that the dough gets tough or hard.

Notice that the actual amount of flour added depends on the nature, grind, amount of glutin, etc. of your flour. Figuring out how much flour to add is the art of bread making: you kneed in flour until it is the correct consistency.

Coat the dough with oil on all sides, about 2 tablespoons of it, and put it back into the bowl. Cover it with a slightly damp towel and let it set in a warm place to rise for about an hour or so, or until it doubles in size. It may take longer to rise on cool days, or in the air conditioning.

Once the dough has doubled in size, punch it down the dough by literally pressing your fist into the center of it. My dad used to make smiley faces by poking little indentations for eyes, a nose, and the mouth, and then my sister and I would gleefully punch the face. (No, we didn't grow up to be twisted, sick adults!)

Once you've punched the dough down for another 5-10 minutes, divide it into 4 equal lumps. Coax them into loaf shapes and place them into large (9 by 5-inch) well oiled loaf pans. If you don't have enough loaf pans, use casserole pans or cake pans, or whatever. Cover the dough with a cloth or more plastic wrap and let it rise again. It should take less time for the second rising. When the dough is risen up enough, bake the loaves at 350° for 40 minutes.

You can tell the dough is done if you turn it out of the pan and thump the bottom with your finger. It should make a dull hollow sound. If it doesn't sound hollow, put it back into the pan and cook it some more.

Now, some bread "experts" will tell you that bread has its best flavor when it is NOT freshly out of the oven. Perhaps this is true for some fancy breads, or baguettes. But one of my favorite tastes from childhood is eating the heel of a still-hot loaf of bread, slathered with butter and sprinkled with a bit of cinnamon and sugar. Enjoy!

At Work and Have 5 Minutes to Find Something Good for Dinner Tonight?

If you're like me, it's often in that hour or so before lunch that your thoughts turn to food. Since what I have for lunch is never very exciting, I usually find myself heading for the web to find something new and fun--and healthy and cheap--and preferably with ingredients I already have--to make for dinner. Here are some of my favorite places to go, and some other great recommendations I've gathered along the way.

Online Recipe Sources:

• Many rave reviews for the Six o'Clock Scramble, a weekly email newsletter that "provides five family-tested dinner recipes and a corresponding grocery list to its subscribers. Most take 30 minutes or less to prepare and have fewer than ten ingredients." Six months of menus and grocery list for $26.50.
• Along the same idea, menu-mailers from Leanne Ely at Saving Dinner. This one includes 6 recipes each week, and you can select a "theme" (vegetarian, frugal, crock pot, heart-healthy, etc.) for your recipes. Her site has lots of freebies as well. She doesn't provide the grocery list, and a 6 month subscription costs $17.95. A 3 month trial subscription is $9.95.
• For a free weekly newsletter, try Eating Well, which also has searchable recipe archives. Here's a sampler of their Seasonal Desserts. Okay, desserts aren't exactly the point here, but what's a good dinner without a good dessert to follow?
  
• Moosewood Restaurant Cookbook and online recipe archive is a good source for low-fat, often vegetarian recipes.
• My fave TV channel (or one of them!), The Food Network. If you're a fan of The Next Food Network Star, here's where to find the recipes they made this season.
  
• www.allrecipes.com is also a great site with good search capabilities--you can even list the ingredients you want to use, and the ones you don't want, and see what pops up. So, if you want a great quiche recipe but hate mushrooms, just list eggs as an ingredient you want and mushrooms as one you don't, and voila!
  
• Try the advanced search at www.cookinglight.com. They have zillons (okay, thousands at least) of delicious, healthy recipes.
• If you're looking for fancier fare, try Epicurious, the online home of Gourmet and Bon Appetit magazines. Or head over to the Epicurean recipe exchange--search by main ingredients here as well, always helpful.
  

Eat Your Greens! Some Recipes...

Along with the general advice to just throw whatever veggies you have in the fridge into on on top of whatever it is that you are cooking, here are a few easy recipes that work well with most any vegs you have on hand.

"HOMEMADE" PASTA SAUCE

You may think that making pasta sauce takes too long and is too much "cooking" for you. I beg to differ! The best thing about making your own sauce is that you really can't go wrong, no matter what you end up throwing in there.

• First, the meat. Optional. Cook a pound or two of ground beef or turkey in a large skillet until brown on the outside. Or, chop up some chicken breast into small squares and cook until done (when you press on the chicken with the back of a spoon, the juices should run clear, not pink or cloudy).
  
• Second, dice a whole bunch of veggies, whatever you have, and throw them in a pan with some olive oil to saute them just a bit. Or, toss in some frozen veggies (frozen spinach works great) or canned veggies. I usually do at least one onion
  
• Last, the sauce part--you can use plain tomato sauce or one of the jarred sauces (just watch to avoid the ones high in sodium). Heat and serve, that's all there is to it! If you want to get fancy, you can add fresh basil and parsley right before serving.

STIR FRY

Basically the same principal as above, only don't add tomato sauce. Instead, add some spice! I usually just throw some ground red pepper and salt on mine, or soy sauce, but there is a plethora of Asian-inspired sauces out there to experiment with and find what your family likes.

I also hear rave reviews for Trader Joe's frozen stir fry veggies, although I haven't tried them yet. I'm usually shorter on money than time, so I go for the cheaper but more labor-intensive option of just buying veggies separate. If you're more concerned about getting in and out of the kitchen quickly, or with having something on hand that just needs to be heated up, then these ready-to-eat bags are probably great.

QUESADILLAS

What could be easier than a tortilla, some cheese, and some veggies/meat? Grill up some chicken breasts, (or, to save more time, get a rotisserie chicken from the market). Layer a flour tortilla, cheddar cheese, chicken, peppers/onions (optional), another tortilla - and heat in a frying pan or George Forman grill like a grilled cheese sandwich. Easy, fast, neat enough to take in the car...it's the perfect food!

(Leave off the tortilla, add eggs, and you have a Veggie Frittata!)

PIZZA

Another very easy at-home fix that sneaks veggies into a kid-appealing package. Rumor has it that Trader Joe's sells the dough (plain or wheat) for $0.99, although I can't vouch for it personally. I can highly recommend Wegman's pizza dough, especially the whole wheat variety. It's in their prepared foods section (by the bakery) and it's only $2.50 (approx.) for a package, which for us makes 2 pizzas that serve 4 each. Toppings, like all the other recipes on this page, can be anything. Chicken and onion is a favorite in my family, but thinly sliced tomato, bell peppers, leftover slices of eggplant parmesan, olives, canned artichoke hearts, broccoli crowns, thinly sliced zucchini and other squash all work well.

Bon Appetit!

Veggie Frittata

Here's a sneaky way to get more veggies in your diet. Or, more likely, in your kid's diet. It's also wonderful for using up veggies that are teetering on the verge of going bad--because the vegetables are sauteed, it doesn't matter if they are slightly soft or cut in uneven chucks.

Preheat the oven to 375.

Put a little olive oil in a large skillet* and then put in whatever kind of cut-up veggies you'd like. I like tomatoes in slices, onions, pre-boiled potatoes, eggplant, corgettes, any kind of squash...pretty much anything works! You can also toss in some crumbled or sliced pre-cooked sausage. Brown everything for about 5 minutes.

*Cast iron, if you have it, works really well, as the skillet will go directly in the oven. Cast iron skillets in general are great for even cooking, and will even add minute amounts of iron to whatever is cooked in them, ensuring that eaters in your house get enough iron—which the body needs to produce red blood cells—as it seeps off the cookware into food in small amounts. See here and here.

In a large bowl, stir 6-8 eggs with ~1/2 cup of cheese (any kind, but I like mozzarella and swiss). The amount of eggs & cheese can be adjusted for how much food you want to make.

Pour the egg/cheese mixture into the frying pan and shake it a little to get the eggs distributed evenly over the veggies. Immediately place the frying pan directly into the oven for about 15 minutes.

Then transfer the frittata to a plate and cut it like a pizza. Ta-da!

Eggplant Parmesan

My Fave Eggplant Parm Recipe

I love this recipe, but I recognize that fried eggplant isn't the heathiest way to go...so I'll be trying a baked-only version sometime soon, and I'll let you know how it turns out!

Ingredients

Serves 8

• Olive oil, for baking sheets
• 3/4 cup plain dry breadcrumbs (or the pre-spiced "Italian Breadcrumbs," and skip the next two ingredients)
  
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and ground pepper
• 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch thick rounds
• 3 cups (more or less) Tomato Sauce (can make your own or use store-bought)
• 1 1/2 cups shredded mozzarella (or mixed "Mexican" cheese--I've used it all)
• 1/2 cup Parmesan cheese for topping (optional)
  

Directions

Preheat oven to 375 degrees.

In a wide, shallow bowl, combine breadcrumbs, spices if using, and season with salt and pepper.

Peel eggplants in stripes (this is to get rid of some of the chewy skin but not all of it, as the skin helps hold the eggplant together as it is fried. If you don't mind the chewiness, just wash the eggplant). Slice into 1/2 inch think rounds. I usually slice on the diagonal to get larger pieces of eggplant; you can still fry the small "leftover" pieces to eat while waiting for the rest to cook!

In a large saute pan, heat 2 tablespoons of cooking oil over medium heat. (On the oil, use olive, vegetable, what have you. If you must, use spray oil, but recognize that the lovely golden crunchy exterior come from being well-fried!)

Dip an eggplant slice in breadcrumb mixture, coating well; slide into hot oil and fry for approximately 5 mins on each side, or until breadcrumb mixture browns. As you remove each slice, place on a baking sheet.

Once you've fried all the eggplant, top each round with a dollop (or more, to your taste) of tomato sauce and some cheese. Put into the 375 degree oven. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

Serve with pasta; add extra tomato sauce if desired or just sprinkle some parmesan cheese over the top.