Moosewood Restaurant's Lower-Fat Macaroni and Cheese

Inspiration:
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 1 1/2 c 1% cottage cheese
  
• 1 1/2 c skim milk or buttermilk
  
• 1 t dried mustard or 1 T prepared mustard
  
• pinch of cayenne (or more)
  
• 1/4 t nutmeg
  
• 1/2 t salt
  
• 1/4 t ground black pepper
  
• 1/4 c grated onions
  
• 1 c grated sharp cheddar (4 oz.)
  
• 1/2 lb. uncooked elbow macaroni (or other tubular pasta)
  
• 2 T finely grated Pecorino or Parmesan cheese
  
• 1/4 c bread crumbs

Instructions:

1. Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
   
   
2. In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
   
   
3. Bake about 45 minutes, until topping is browned and the center is firm.
   
   Serves 4.

Recipe Notes:
Probably no macaroni and cheese could meet the nutritional needs of a heart patient, but this version is a vast improvement healthwise, especially for kids who eat it a lot.


My Notes:
Tim and I have been attempting to eat a little more healthfully-- more fruits and vegetables, less meat, lots of fiber and protein. However, once in awhile you just need some macaroni and cheese. This recipe is really quite delicious considering how much less fat it has than a traditional macaroni and cheese recipe, like Paula Deen's.


Nutritional Information:
Per 10-oz serving: 471 calories, 30.7g protein, 13.2g fat, 55.7g carbohydrates, 7.7g saturated fatty acids, 0.8g polyunsaturated fatty acids, 3.7g monounsaturated fatty acids, 38mg cholesterol, 1008mg sodium, 1.9g total dietary fiber.


Liz's Rating: 9/10
Tim's Rating: 9/10

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.

Beer-Marinated Flank Steak

Inspiration:
Bon Appétit


Ingredients:

• 2 1 1/3-pound flank steaks
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• Coarse kosher salt
• 1/4 cup extra-virgin olive oil
• 1 1/4 cups thinly sliced green onions (about 6)
• 1 12-ounce bottle dark beer
• 1/2 cup Worcestershire sauce
• Aji Sauce
• Colombian Guacamole

Instructions:

1. Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD Can be made 1 day ahead. Keep chilled.
2. Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

Notes:
I thought this was a nice marinade... easy to throw together the night before.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

Columbian Guacamole

(Columbian Guacamole on right)

Inspiration:
Bon Appétit

Ingredients:

• 1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
• 3 tablespoons coarsely chopped fresh cilantro
• 3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
• 2 tablespoons chopped serrano chiles with seeds
• 1/4 cup (or more) water
• 2 1/2 tablespoons (or more) fresh lime juice
• Coarse kosher salt

Instructions:

1. Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water by tablespoonfuls as needed and blend until thick but pourable sauce forms.
2. Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill.
   
   

Notes: I omitted the water and thought the sauce was the right consistency. I will be making this again soon-- as a sauce for fajitas! Don't skimp on the salt.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Aji Sauce

Inspiration:
Bon Appétit


Ingredients:

• 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large)
• 1/2 cup coarsely chopped green onions (about 2 large)
• 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons (or more) red wine vinegar or fresh lime juice
• 3/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and blend until mixture is pourable but some texture still remains.
   
2. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired.
3. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Notes:
This sauce tasted really spicy alone, but it was a delicious accompaniment to grilled meat. Will definitely make again.


Tim's Rating: 9/10
Liz's Rating: 9/10

Rhubarb Streusel Muffins

Inspiration:
Tim's love of rhubarb and allrecipes.com

Notes:
The recipe is for bread, but it made a perfect dozen of muffins. I baked them about 30 minutes.

Tim's Rating: 10/10
Liz's Rating: 9/10

Vanilla Frozen Custard

Inspiration:
My Wisconsin upbringing, which involved a lot of frozen custard
as well as
My father-in-law's visit and love of ice cream
and
this recipe from the American Egg Board


Notes: We mixed in some crushed Butterfinger before the second freeze. Delicious! If you haven't tried frozen custard, you must make this.

Tim's Rating: 10/10
Liz's Rating: 10/10