Archive | February, 2010

Quick Mac and Cheese

27 Feb mac n cheese

When I think of macaroni and cheese,  I think of comfort food. I also think about the tedious process of making a roux, assembling the sauce, and grating a bunch of cheeses, all before baking the whole thing for an amount of time that seems torturously slow. I’m all for putting your love into food through meticulous prep and hours of cooking, mostly because I love the process, but sometimes I just don’t have the patience.

This week I came up with a mac and cheese recipe that can give you the final product in less than 20 minutes. It’s just as good as if you had spent hours.

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Pumpkin and Tofu Dumplings

17 Feb beet dumplings

I’m on a beet kick. I always thought I didn’t like those little roots that stain everything, but they have redeeming qualities. I’m used to seeing them soaked in white vinegar at my fiance’s family’s house, so I never discovered their natural flavor. They’re sweet but not sugary and soften when roasted but still hold their shape. It’s a very unusual experience.

I recently received some free wonton wrappers, so tonight I decided to make pumpkin-tofu wontons in a beet and greek yogurt sauce.

Surprisingly, the pumpkin and beet flavors went well together (I also added some onions and mushrooms in the sauce).

If you want to wade into the land of beets slowly, try this: slice the beets thinly, toss with olive oil and salt, and cook in the oven at a very low temperature for awhile. You’ll get beet chips!