Mom's Macaroni and Cheese

1 Tbsp. unsalted butter
1 cup fresh French bread crumbs (tear bread into chunks & grind in food processor)
2-3/4 cup milk
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. freshly grated nutmeg
2-1/4 cup (9 oz.) grated cheddar cheese
1 cup (4 oz.) grated Gruyere cheese
1/2 lb. elbow macaroni or penne pasta

Heat oven to 350.  Grease 9x13 baking pan with 1 Tbsp. butter.  Melt 2 Tbsp. butter in small skillet over low heat.  Add bread crumbs and saute, stirring constantly, until moistened but not browned set aside. Heat milk in pan over medium heat.  In large saucepan, melt remaining 4 Tbsp. butter over medium heat. Whisk in flour and cook, whisking constantly, 1 minute.  Continue whisking and slowly pour in hot milk. Cook, still whisking until mixture is bubbly and thick.

Remove pan from heat and stir in salt and nutmeg, 1 cup cheddar cheese and 3/4 cup Gruyere. Bring a large pot of salted water to boil. Under cook macaroni, drain and rinse with cold water and drain well. Stir macaroni into the cheese sauce.  Pour mixture into prepared dish.  Sprinkle remaining cheeses and bread crumbs over the top.  Bake until browned on top, about 30 min.  Makes 6-8 servings.

Creamy Spinach and Tofu Spaghetti

Ingredients

2 cups cherry tomatoes, halved

Cooking spray

4 teaspoons olive oil, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups tightly packed fresh baby spinach (about 1 1/4 ounces)

1 1/2 cups cubed reduced-fat silken tofu (about 6 ounces)

1 cup fresh basil leaves

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1 tablespoon red wine vinegar

3/4 teaspoon salt

2 garlic cloves, minced

4 cups hot cooked whole wheat spaghetti (about 8 ounces uncooked) (Barilla Plus elbow mac is good for this)

2 tablespoons pine nuts, toasted

Preparation

.    Preheat oven to 450°.

.    Place tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Drizzle tomatoes with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon freshly ground pepper. Bake at 450° for 7 minutes or until tender.

.    Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon freshly ground black pepper, spinach, tofu, and next 5 ingredients (through garlic) in a food processor; process until smooth.

.    Combine spinach mixture and pasta in a large skillet; cook over low heat 2 minutes or until thoroughly heated, stirring occasionally. Gently stir in tomatoes and toasted pine nuts. Serve immediately.

Maureen Callahan, Cooking Light 
MAY 2006

Peanut Butter Granola Mini Bars

Ingredients

• 1/2 cup reduced-fat creamy peanut butter
• 1/3 cup honey
• 1 egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 3-1/2 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 3/4 teaspoon salt
• 1/3 cup peanut butter chips
• 1/3 cup miniature semisweet chocolate chips

Directions

• In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Nutritional Facts1 piece equals 93 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 76 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Creamy Spinach Enchiladas

• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed
• 6 ounces Cheddar, grated (1 1/2 cups)
• 2 4.5-ounce cans chopped green chilies
• 1 cup heavy cream
• kosher salt and black pepper
• 8 6-inch corn tortillas, warmed
• 1/4 small red cabbage, thinly sliced (about 4 cups)
• 2 scallions, thinly sliced
• 1/4 cup pepitas (roasted hulled pumpkin seeds)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

Directions

1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

• Per Serving
• Calories 712

• Fat  51g
• Sat Fat  25g
• Cholesterol  126mg
• Sodium  1,108mg
• Protein  25g
• Carbohydrate  45g
• Sugar  3g
• Fiber  9g
• Iron  6mg
• Calcium  549mg

Cream of Mushroom & Barley Soup

• 1/2 cup pearl barley
• 4 1/2 cups reduced-sodium chicken broth, or mushroom broth (see Shopping Tip), divided
• 1 ounce dried porcini mushrooms
• 2 cups boiling water
• 2 teaspoons butter
• 1 tablespoon extra-virgin olive oil
• 1 cup minced shallots, (about 4 medium)
• 8 cups sliced white mushrooms, (about 20 ounces)
• 2 stalks celery, finely chopped
• 1 tablespoon minced fresh sage, or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons all-purpose flour
• 1 cup dry sherry, (see Ingredient Note)
• 1/2 cup reduced-fat sour cream
• 1/4 cup minced fresh chives

1. Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.
2. Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
3. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
4. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes.
5. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.

• Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat.

• Shopping tip: Look for mushroom broth in aseptic containers in well-stocked supermarkets or natural-foods stores.
• Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
• Per serving: 343 calories; 10 g fat ( 5 g sat , 4 g mono ); 22 mg cholesterol; 38 g carbohydrates; 14 gprotein; 7 g fiber; 501 mg sodium; 975 mg potassium.
  Nutrition Bonus: Potassium (28% daily value), Selenium (20% dv), Iron (19% dv), Vitamin A (18% dv).
  Carbohydrate Servings: 2
  Exchanges: 1 starch, 2 vegetable, 2 fat

Italian Egg Drop Soup

      3 - 15 oz. cans of vegetable broth

      2+ cups water (enough to make a total of 8 cups liquid between broth + water)

      1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)

      1 15-ounce can chickpeas, rinsed

      1 bunch scallions, sliced, whites and greens divided

      Pinch of freshly grated nutmeg

      3 cups chopped arugula, any tough stems removed

      4 large eggs, lightly beaten

      Freshly ground pepper to taste

      2 tablespoons lemon juice

  6 tablespoons freshly grated Parmesan cheese

1. Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Per serving: 196 calories; 6 g fat ( 2 g sat , 2 g mono ); 145 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 740 mg sodium; 461 mg potassium.

Nutrition Bonus: Folate (15% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 medium-fat meat

Banana Spice Cookies

Cookies
1/2 cup shortening
1 cup brown sugar, packed
2 eggs
1 cup mashed bananas
stir in:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup chopped nuts


Icing
1/3 cup butter
3 cups confectioners sugar
1 1/2 teaspoons vanilla

1. Mix wet ingredients.  Mix dry ingredients.  Combine.
2. Chill for 1 hour.
3. Preheat oven to 375 degrees
4. Bake on greased cookie sheet for 8-10 minutes
5. Move to cooling rack.
6. For icing, brown butter in a saucepan, add confectioners sugar and vanilla.  

Lemony Banana Bread

1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract

For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners' sugar
4 teaspoons freshly squeezed lemon juice

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Serves 10.

From 101cookbooks.com. Adapted from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make, Hyperion, October, 2011

Prep time: 10 min - Cook time: 50 min

Curried Asparagus Soup

2 lbs. asparagus
1 medium onion, chopped
1 clove garlic, chopped
1 tbsp. canola or other vegetable oil
2 russet potatoes, peeled and cubed
2 tbsp. curry powder
2 tbsp. brown sugar
2 tbsp. peanut butter
1 can coconut milk
2 cups vegetable broth
1 cup cream (optional)
salt and pepper to taste

1.  Snap asparagus at tender point.  Saute asparagus, onion and garlic in canola oil in a large soup pot, about 5-8 minutes.  Add potatoes.
2.  Stir in curry, brown sugar, and peanut butter, and cook until fragrant.  Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.
3.  Puree in batches in blender.  Return to pot, add cream if you desire, and heat just until hot, but do not boil.  Season to taste, adding more curry as needed.

This recipe was found in the Morning Glory Farm and the family that feeds an island book.

Chloe's Carrot Ginger Soup

1 tbsp. vegetable oil
1 large spanish onion, diced
8 large peeled carrots, roughly chopped
2" piece fresh peeled ginger, sliced into 2 or 3 pieces
4 cups vegetable stock
2 tbsp. honey
salt and pepper to taste

1.  In a soup pan, saute diced onions in oil until they turn translucent.  Add carrots and ginger to onions and saute for 5-8 minutes.
2.  Stir in vegetable stock, cover, and bring to a boil until carrots are very tender.
3.  Puree in batches in a blender.  WHen all the soup is pureed, add honey and salt and pepper to taste.  If soup is too thick, add more vegetable stock to desired consistency.
4.  For a variation, add 3 tbsp. yellow curry with the carrots.

This recipe is from the Morning Glory Farm and the family that feeds an island book.

Morning Glory Muffins (Morning Glory Farm on Martha's Vineyard)

2 1/2 cups packed brown sugar (1 1/4 cups)
6 eggs (3 eggs)
1/2 cup canola oil (1/4 cup)
1/2 cup butter (1/4 cup butter = half a stick)
2 tsp. vanilla (1 tsp.)
4 cups all-purpose flour (2 cups)
1 tbsp. plus 1 tsp. baking soda (2 tsp.)
1 tsp. salt (1/2 tsp.)
1 tbsp. plus 1 tsp. cinnamon (2 tsp.)
4 cups shredded carrots (2 cups)
1 cup raisins (1/2 cup)
2 cups chopped apples (1 cup)

Note:  The amounts in parenthesis are for a half recipe of the muffins.  The full recipe makes about 3 dozen regular sized muffins, although the recipe as written says that it makes 15 large muffins.  The full recipe used about 2/3 a bag of whole carrots and 3 apples.

1.  Preheat oven to 350 degrees.  Line muffin cups with paper muffin liners.
2.  In a large bowl, combine brown sugar, eggs, oil, butter and vanilla.  Whisk together until fully mixed.
3.  In a separate bowl, sift flour, baking soda, salt and cinnamon.  Add to wet mixture, stirring just until fully incorporated.
4.  Add carrots, raisins, and apples, and mix until just combined.  Don't overmix.
5.  Scoop mixture into lined muffin cups until 3/4 full.  Bake 18 minutes if using regular muffin tins, or 35 minutes if using a large muffin tin.  Muffins are done when they spring back to a light touch.  Let them cool in the pan for 3 or 4 minutes, then move to a cooling rack.

Recipe is from the Morning Glory Farm and the family that feeds an island book.