Mac & Cheese Success

Just wanted to share some exciting news--my Macaroni and Muenster Cheese recipe was featured on Pattitude's blog in a Mac & Cheese Link party. I am so honored! Patti tells me she followed the recipe to a T, and both she and her husband loved the result. 

So go check out the link party recipes and give my Mac and Muenster Cheese a try! 

Thanks, Patti!

100% Whole Wheat Bread

I have always been a bread lover, especially when it comes to hearty varieties like this one. With flax seed adding to the whole wheat goodness and a hint of sweetness from the molasses, this bread is out of this world. My new favorite whole wheat bread! It's great for sandwiches, toast, or an afternoon snack. 

Honey Oatmeal Sandwich Bread

recipe from Erica Lea on Tasty Kitchen

Makes 1--9x5 loaf

Ingredients

1-1/2 cup (12 Ounces) Lukewarm Water
3 Tbsp Melted Butter or Canola Oil
2 Tbsp Honey, Molasses, Or Maple Syrup
3-1/2 cups Whole Wheat Flour
1 Tbsp Vital Wheat Gluten
2 Tbsp Flax Meal, Optional
1-1/2 tsp Salt
1-1/2 tsp Instant Yeast

Directions

To prepare the dough:

(Hand Method)
Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Bread Machine Method)
Place all ingredients in bread machine pan and set to the dough cycle.

To shape the loaves:
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes to 1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.
To bake the loaves:
If desired, brush the top of the loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, nuts, etc. Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool completely.

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Yellow Summer Squash and Corn Soup

When I saw Love and Olive Oil's post about this delightful summer vegetable soup, I was hooked. I had all of the ingredients ready and waiting in my fridge. I could hardly wait until the next evening to prep this lovely (not to mention totally healthy!) soup for dinner. 

This was fast and SO, so easy to prepare. And Kevin and I both loved it. This is a must make, must eat, must repeat.  

Yellow Summer Squash and Corn Soup

recipe adapted from loveandoliveoil.com

Serves 2-3

Ingredients

1 pound (1-1/2 whole) yellow summer squash

2 ears corn

1/2 small onion

2 large garlic cloves, minced

1 fresh jalapeño chile, chopped

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

for garnish--Sour cream, cilantro, jalapeno, tortilla chips

Directions

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Chop chile, with seeds if desired.

In a 5-quart heavy kettle heat oil over moderate heat with all ingredients (including cobs) except water and cook, stirring, for 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

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Broccoli Fettuccine Alfredo

I love being able to whisk together a creamy alfredo sauce in no time. Once you've mastered the skill of making a roux (combining equal parts flour and butter, whisking in liquid until thickened), you have got a serious skill under your belt. 

This dish was exactly what Kevin and I love about home cooked meals and my Italian heritage. Vegetables, pasta, and cream sauce--how could you go wrong??

Broccoli Fettuccine Alfredo

recipe by adorkablerecipes.blogspot.com

Serves 2-3

Ingredients

4 oz fettuccine noodles

1 cup frozen broccoli

1 large clove garlic, minced

2 Tbsp onion, finely chopped

3 Tbsp butter

3 Tbsp flour

1-1/2 to 2 cups milk 

1/8 cup Parmesan cheese

Salt

Pepper

Directions

Boil water in large sauce pan. Cook fettuccine noodles to al dente (10+ minutes).

Heat a 3 quart sauce pan to medium heat. Add in butter. Saute onions and garlic. Sprinkle in flour and whisk together. Mixture will be thick. Whisk in 1 cup milk until flour mixture is evenly combined and no lumps remain. Stir in another 1/2 cup milk. Turn heat down to medium-low. Stirring occasionally until it begins to thicken. If it becomes too thick, stir in extra milk and cook over low heat. Stir in Parmesan cheese and salt and pepper. Simmer on low while pasta cooks. 

Cook frozen broccoli on stove top or in microwave according to package directions. When all ingredients are cooked, drain pasta and broccoli and stir into sauce. Serve. 

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