Martha Stewart’s Mac ‘N Cheese
(definitely modified by me)
6 Tbl butter
5 cups milk
1/2 cup whole wheat flour
1 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper, or to taste
5 cups grated sharp white cheddar cheese (about 18 ounces)
1 1/2 cups grated Pecorino Romano cheese (about 5 ounces)
1 1/2 cups Panko crumbs
1 box whole wheat elbow macoroni
Heat oven to 375 degrees.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well.
In a medium saucepan set over medium heat, heat milk. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside.
Stir macaroni into the reserved cheese sauce.
Pour mixture into casserole dish. Sprinkle remaining cheddar cheese and Pecorino Romano, and Panko crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
I used whole wheat flour which added brown speckles to the cheese sauce but it’s not noticeable especially since I added black pepper and cayenne too. Also I went with whole wheat elbow macaroni and as an afterthought I could have used whole wheat bread crumbs instead of Panko crumbs.
In addition, I would have added bacon bits, peas, even spinach but alas, that will be for next time.
This is definitely a decadent dish and I recommend have a small 1/2 cup portion and filling up with sides of veggies. I actually sliced butternut squash, placed it on a cookie sheet, sprayed with olive oil and sprinkled with cinnamon and baked that while the mac ‘n cheese was baking at the same time.
Sweet Potato Casserole
6 sweet potatoes, scrubbed and cut in half
1 tsp vanilla extract
1/2 tsp salt
dash of cinnamon
3/4 c brown sugar
2/3 c whole wheat flour
1/2 c Smart Balance butter, softened
1 c mini marshmallows
1. Steam the sweet potatoes until soft. A metal fork should go through it easily.
2. Allow to cool, peel the skin, mash.
3. Preheat the oven to 350F.
4. Add the eggs, vanilla extract, salt, cinnamon and mash some more. Smooth the top to even it out.
5. In a separate bowl mix the brown sugar and flour then using your properly washed hands incorporate the butter until the mixture is crumbly NOT consistently
6. Sprinkle the topping on top of the mashed sweet potato.
7. Sprinkle the marshmallows on top of the crumble mixture.
8. Bake for 40-45 minutes until the marshmallows are golden brown.
I save some dishes by mashing the potatoes in the 8x11 aluminum lasagna pan I plan to bake it in. Just remember to clean the sides for presentation.
The ingredients in the mashed sweet potatoes are optional. I’ve made this recipe using only sweet potatoes and marshmallows. It reduces the baking time too.
Whole wheat flour has more fiber and nutrients but white flour will do. I have a suggested butter product but unsalted butter works just as well, as long as it’s softened. I would take out the butter while the potatoes are steaming. While incorporating the butter into the flour and brown sugar make sure not to over do it so that it becomes pasty, it will not spread as well!
This makes a lot of casserole, you can always half the recipe and put it in two loaf bread pans.
Have a wonderfully delicious Thanksgiving!
Banana walnut bread (original recipe from Flour Bakery)
1 cup white flour
2/3 cup whole wheat flour
1 tsp baking soda
1/4 teaspoon ground cinnamon
1/2 tsp salt
1 cup sugar
1/2 cup canola oil
3 1/2 bananas, very ripe, mashed
2 Tbl sour cream or creme fraiche
1 tsp vanilla extract
2/3 cup walnuts, chopped and toasted
two 9x5x3 loaf pan
1. Preheat oven to 350F.
2. Soak a napkin in oil and thinly coat the loaf pans
3. Sprinkle flour to cover the loaf pans, tap out the excess.
4. Sift together the flour, baking soda, cinnamon and salt.
5. Mash the bananas, vanilla, sour cream together.
5. Use a mixer to blend the eggs for 2 minutes, slowly add the sugar.
6. Slowly drizzle in the oil. Mix for a total of 6 minutes.
7. Add half the bananas and mix. Add the other half. Make sure the put the mixer on low.
8. Add the walnuts.
9. Fold in the dry ingredients.
10. Pour half the mixture into each pan.
11. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
I took a lot of liberties with this recipe mainly because I’m an impatient cook. This is such an amazing recipe though because the banana bread comes out so moist. I replaced 2/3 cup of white flour with whole wheat flour, and you can’t tell. I also did not use the additional 2 tablespoons of sugar and it still came out sweet. I know what creme fraiche is, but I do not think ahead to make it so sour cream will do. I also appreciate the mixer for allowing me to mix things quickly. I also use the mixer to further mash the bananas into the egg/sugar/oil mixture. I also use Hefty’s EZ foil loaf pans because I find that I am giving away my bread so it’s convenient. Also by splitting the mixture into two pans, it reduces the cooking time!
To make this recipe even more indulgent, heat it in the microwave (if it’s cooled) for 15 seconds and add a patter of Smart Balance butter. Try it, I dare you!
whole wheat pizza dough
6 oz cream cheese
6 oz white chocolate chips
1 cup sliced strawberries
1/2 c blueberries
1 cup sliced pineapple or half can of pineapple slices (half of 20 oz)
1 kiwi sliced
1. Preheat oven to 350F
2. Take half the dough and lay on a floured baking sheet.
3. Lightly flour hands and push the dough outwards on the sheet. Continue doing so until dough is flat and even.
4. Bake for 10-15 minutes until crispy. Allow to completely cool.
5. Melt the white chocolate chips in the microwave or in a metal mixing bowl sitting over hot water.
6. Mix the cream cheese and melted white chocolate chip until well blended.
7. Layer on the dough crust.
8. Add the fruit on top.
9. Refrigerate until ready to serve and use a pizza cutter to make into slices.
This is an indulgence and I think a great way to get your serving of fruit (fresh fruit!) and satisfy your sweet tooth. Enjoy!
Orzo with Feta & Chick Peas
This fast and delicious recipe goes well as a side or entree and is even better for lunch the next day.
1 box orzo (12 oz)
2 Tbl olive oil or canola oil
1 red onion, chopped
2 zucchini, diced
3 cloves garlic, chopped
salt and pepper
1 can chick peas, drained and rinsed
1/2 cup parsley leaves, chopped
1/4 cup mint leaves, finely chopped
2/3 cup feta crumbled
1. Bring a pot of water to a boil and cook the whole box of orzo.
2. Add the olive oil to a saute pan, then brown the garlic.
3. Saute the onions until near transparent.
4. Add the zucchini.
5. Saute until softened about 6 minutes or until tender. Season to taste.
6. Add the chick peas and allow it to heat up. Cooking it too long will make the mixture starchy.
7. Transfer to a large mixing bowl.
8. Add the cooked orzo, stir.
9. Add the cilantro, mint, feta and stir.
10. Can be served cold or hot.
orzo: I love the texture of this pasta. I buy Stop & Shop’s brand for $1 (when it’s on sale i stock up). One serving provides an enrichment of folate, thiamin, niacin and riboflavin which are important B vitamins. It provides more carb than a typical serving of pasta however.
alternative: I’ve made several variations of this recipe and I like how it’s really forgiving. I have used red bell pepper instead of zucchini or added canned black olives in addition to everything. For my friend who is lactose-intolerant, I have feta on the side. I even find that the feta or olives imparts enough flavor as well as the cilantro and mint that i don’t even add salt (this is good for your health!).
2 Tbl olive oil
1 onion, diced
3 small carrots, diced
3 celery stalks, diced
2 cloves garlic, minced
package of chicken sausage
2 14 oz cans chicken stock
6 c water
3 potatoes, peeled and cubed
¼ c stelline pasta (optional, I thought they were so cute!)
3 cups kale, off of stalk, torn into small pieces
1 tbl crushed red pepper flakes (more or less, depending on how spicy you like it)
1/3 c fat free half and half
1. In a stock pot, add the olive oil and onions. Cook until they are translucent.
2. Add the carrots and celery, stirring occasionally.
3. In a sauté pan add a small amount of olive oil and garlic.
4. Run a knife along the length of the sausage to break the casing and break the sausage into small pieces. Sauté in the pan until brown.
5. While the sausage is browning, add the stock and water to the stock pot and bring to simmer.
6. Wash the potatoes, peel if you would like and cut into small cubes of similar sizes.
7. Drain the fat from the sausage before adding the sausages, potatoes and stelline to the stock pot.
8. Allow to simmer for 15 minute or until the potatoes are soft.
9. Add the kale, half and half, and crushed red pepper flakes.
10. Allow to simmer for 4 more minutes.
I have always loved the soup from Olive Garden. I didn’t realize how unhealthy it was though. This is a great alternative to their soup because it’s healthier! I got this recipe from one of my nutrition classmates to which I made some adjustments. I love kale, so I added a ton more than was called for. I also added the stelline pasta because they were so cute! They are tiny star-shaped pasta with holes in the middle. It’s almost like having Italian wedding soup. Make sure to add the half and half at the last possible minute since it can curdle. I stirred the soup while adding the half and half. If there are curds that rise to the top, simply scoop it out! This is my first time making soup and I’ve wanted to make this soup for a while. I am so pleased with the results and I hope you enjoy it too! Stay warm.
1 C all purpose flour
1 C whole wheat flour
1 tsp. baking soda
1 tsp salt
1/2 tsp baking powder
8 ounces (2 sticks butter) unsalted, softened
1 ½ C brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 C old fashioned oats
a handful of semi-sweet chocolate chips
a handful of white chocolate chips
3 ounces ( 3/4 cup) almonds/walnut/pecans, your choice
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees.
1. Sift flour, baking soda, salt and baking powder into a med. bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs one at a time, beating well after each addition. Beat in Vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating just until incorporated. Using a wooden spoon, mix in oats, chocolate, pecans and coconut until combined. (dough can be refrigerated for up to 3 days)
4. Using a 1 1/4 inch ice cream scoop or a small spoon ( I use a spoon) drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 - 13 minutes. Transfer baking sheets to wire racks to cool for 5 min. then transfer cookies to racks. Let cool. Cookies can be stored out of Frig for up to 3 days but are fine frozen
**Everybody I’ve made these cookies for have thoroughly enjoyed them. Each time I make these cookies, i vary the amount of chocolate and nuts. This is true especially if i know someone has a nut allergy or doesn’t enjoy semi-sweet chocolate so I’ll make it entirely of white chocolate instead.
oatmeal—it’s good for your heart health because it contains soluble fiber which will lower your cholesterol
coconut—it is high in saturated fats but the fatty acids are medium-chain which has heart health benefits. It’s also high in fiber.
almonds—one of the best nuts to eat (walnut is the other one) it has calcium, vitamin E, fiber, and a balance of protein and carbohydrates to keep you full longer.
whole wheat flour—i used to make this recipe with all purpose white flour but i find that it tastes great with half whole wheat flour and half white flour. Whole wheat flour has essential B vitamins and other minerals. It also has fiber unlike white flour.
ENJOY! (yes that’s a half bitten cookie. it was the last one and i wanted to make sure i had a photo for this recipe!)
Taken from HealthyBitchDaily
What You Need
1 cup of organic coconut milk
1 tbsp of raw organic cacao powder
3 large leaves of chopped swiss chard or 2 large handfuls of spinach
1 tbsp chia seeds (optional)
1 tsp agave or other natural sweetener (optional)
How to Make It
Place the coconut milk, cacao powder and banana in blender and blend. Add swiss chard leaves or spinach, chia seeds and sweetener. Blend again. Finish by blending with the ice until the liquid is smooth. Feel the bliss!
OR you can try this recipe which has two ingredients and the type of chocolate you buy depends on your budget and preference. I heard that white chocolate does not taste as good…
half a bag of chocolate chips (6oz)
16oz of silken tofu
Melt the chocolate in the microwave or over a stove
drain the tofu and put in a blender
add the chocolate
blend until smooth
chill for at least 2 hours or put in the freezer for fast chilling
HELLO awesome non-animal protein source
Cacao in chocolate has antioxidant properties but it depends on the brand.
3 pears, peeled, halved, cored
1 c orange juice
3 Tbl brown sugar
1/2 c white chocolate chips
Add the orange juice and brown sugar in a medium pan.
Bring to a simmer
Add the pears
Add more orange juice if the pears aren’t submerged most of the way.
Simmer for about 20-30 minutes, until a fork can easily pierce the pears.
Turn over the pears and simmer for 10 minutes longer.
Remove the pears and place onto a plate.
Take 3 Tbl of the orange juice and add the white chocolate chips.
Melt in a pan on low heat.
Drizzle over the pears and serve.
3 medium apples (i chose granny smith)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 c quick oats
1/2 c all purpose flour, 1Tbl flour
3/4 c light brown sugar packed
1/2 stick butter, unsalted
1. Preheat oven to 350F
2. Rinse and cut apples in half, core and remove the stem. Slice the apples in 1/8 inch pieces.
3. Combine sliced apples, cinnamon, nutmeg, 1 Tbl flour into a large mixing bowl.
4. Spray the baking dish with cooking spray.
5. Pour apple mixture into the cooking dish and spread evenly.
6. Put the remaining ingredients into a bowl and dice the butter into the mixture until crumbly but stop before it masses together.
7. Spread the oat and flour mixture over apple mixture and bake uncovered on the middle rack for 30-40 minutes
8. Let sit for 15 minutes before serving.
Use whole wheat flour instead of all purpose.
Adding honey into the apple mixture is optional, but not needed when apples are in season are they are already sweet enough.
Add other fruits when it is in season like pears, peaches, berries.
*NOTE: I don’t think the picture does apple crisp justice. I forgot to take a picture before i served it and so this is what happens as a result. It tastes amazing and is so warm and filling. Way better than ice cream ;)