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Monday, April 9, 2018

Macaroni and Cheese ala ~DKBB~

Macaroni and Cheese ala ~DKBB~
(original recipe from www.pioneerwoman.com)
2 cups dried macaroni
1 egg, beaten
2 Tbsp. butter
2 Tbsp. flour (I use Wondra flour for sauces like this)
1¼ cups milk
1 (heaping) tsp. dry mustard
¾ lb. sharp cheddar cheese, shredded (you can use any cheese/cheese mixture you desire; I prefer sharp or extra sharp cheddar)
¼ tsp. salt
¼ tsp. smoked paprika
¼ tsp. ground thyme
⅛ to ¼ tsp. cayenne pepper
¼ tsp. seasoned salt (optional)
¼ tsp. ground black pepper
  • Cook macaroni until very firm (macaroni should be too firm to eat right out of the pot); drain.
  • In a small bowl, beat the egg well.
  • In a large pot, melt butter and sprinkle in flour; whisk together over medium-low heat; cook mixture for five minutes, whisking constantly (don’t let it burn).
  • Pour in milk, add mustard, and whisk until smooth; cook for five minutes until very thick; reduce heat to low.
  • Take ¼ cup sauce and very slowly pour it into beaten egg, whisking constantly to avoid cooking egg; whisk together until smooth.
  • Poor egg mixture into the sauce, whisking constantly; stir until smooth.
  • Add in cheese and stir to melt.
  • Add salt, pepper, and spices as desired; taste sauce and add more seasonings as desired (do NOT under salt).
  • Pour cheese sauce into cooked, drained macaroni and stir to combine.
  • Serve immediately (very creamy), OR pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes in a 350° F oven until bubbly and golden on top.

Monday, April 2, 2018

Lentil Quiche ala ~DKBB~


 Lentil Quiche ala ~DKBB~
(original recipe from WONDER79 on allrecipes.com)
1 cup chopped onion
2 Tbsp. olive oil
½ cup dried yellow lentils
2 cups water
2 cups broccoli florets
1 cup quartered grape or cherry tomatoes
4 eggs, beaten
1 cup whole milk
1 tsp. salt
Cracked black pepper to taste
2 tsp. Italian seasoning
½ cup shredded cheddar cheese
  • Preheat oven to 375° F. Place olive oil and chopped onion in 9-inch deep-dish pie plate; bake for 15 minutes, or until onion is tender.
  • Place lentils and water in saucepan and bring to a boil; cook for about 20 minutes or until lentils are tender; drain most of the water off, leaving a small amount in pan with lentils; place broccoli florets on top of lentils; cover and cook for about 5 minutes. This will dry the lentils and cook the broccoli.
  • Transfer the lentils, broccoli, and tomatoes to the pie plate with the onions and stir to evenly distribute; stir in cheese.
  • In a medium bowl, whisk together the eggs, milk, and spices; pour this over the ingredients in the pie plate.
  • Bake for 45 minutes or until center is firm when the quiche is jiggled; cool for a few minutes before slicing and serving.


Friday, March 9, 2018

Fiery Stuffed Poblanos ala ~DKBB~


Fiery Stuffed Poblanos ala ~DKBB~
(original recipe by Amber Massey in Feb./Mar. 2018 edition of Taste of Home magazine)

8 poblano peppers
Original photo from Taste of Home
1 can (15 oz.) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 cloves garlic, minced
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 Tbsp. cumin
1 to 1½ tsp. turmeric
1 to 1½ tsp. ground ancho (or chipotle) chili pepper 
¼ tsp. each salt and pepper
½ cup crumbled Mexican cheese
½ cup shredded pepper jack cheese
3 green onions, chopped
½ cup sour cream
  • Broil peppers 3 inches from heat until skins blister, about 5 minutes. With tongs, rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  • Meanwhile, coarsely mash the beans; set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini and onion until tender. Add garlic and cook 1 minute longer. Add corn, tomatoes, rice, seasonings, and beans and heat thoroughly. Remove from heat, add crumbled Mexican cheese. Set aside.
  • Preheat oven to 375° F. Peel charred skins from poblanos; discard skins. Cut a slit lengthwise in each pepper, leaving stem intact; remove and discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
  • Place peppers in a 13x9 inch baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and pepper jack cheese during the last 5 minutes of baking.
  • Serve with sour cream, if desired.

Tuesday, February 27, 2018

Baked Moussaka ala ~DKBB~

Baked Moussaka ala ~DKBB~
(original recipe by Callie Nash in March 2018 edition of Cooking Light magazine)

1 pound lean ground beef
2 cups peeled, cubed eggplant (1 large eggplant)
1 red pepper, chopped
½ onion, chopped
1 Tbsp. chopped fresh thyme
1 Tbsp. minced garlic
1 can white beans, rinsed, drained, and slightly mashed
1 to 2 roma tomatoes, chopped
1 8oz. can tomato sauce
1 tsp. kosher salt
1 tsp. fresh cracked pepper
¾ cup plain Greek yogurt (1 small container)
2 large eggs, lightly beaten
  • Preheat oven to 400° F.
  • Brown ground beef in skillet over medium heat; drain; add in eggplant, bell pepper, onion, thyme, and garlic; cook 6 to 8 minutes.
  • Add mashed beans, tomato, tomato sauce, salt, and pepper; heat thoroughly; spoon all into 9x13 glass baking dish.
  • Combine yogurt and eggs in bowl, mixing well; pour this over the moussaka; bake 12 to 14 minutes, or until topping is bubbly and yogurt is set.
  • Optional: sprinkle with fresh flat-leaf parsley and roasted pine nuts before serving.



Tuesday, February 20, 2018

Roasted Pork with Apples and Potatoes ala ~DKBB~

Roasted Pork with Apples and Potatoes ala ~DKBB~
(original recipe in the March 2018 edition of Cooking Light magazine)

Photo from Cooking Light
1 1 lb. pork tenderloin, trimmed
3 Tbsp. olive oil
1½ Tbsp. fresh thyme, chopped
1½ Tbsp. fresh rosemary, chopped
1¼ tsp. kosher salt, divided
1 tsp. cracked black pepper
4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)
2 large Braeburn apples, peeled and sliced
12 to 16 oz. fresh green beans, trimmed
¼ cup chicken stock
¼ cup unsalted butter
2 Tbsp. apple cider vinegar
  • Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
  • Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
  • Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
  • Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
  • Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
  • When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
  • Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
  • Remove pan from oven and place potatoes/apples/beans in a bowl.
  • To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
  • Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
  • Serve pork, veggies, and stock together.

Sunday, February 18, 2018

Root Vegetable and Chicken Curry ala ~DKBB~

Root Vegetable and Chicken Curry ala ~DKBB~
(original recipe from www.theroastedroot.net)

2 skinless chicken breasts
2 Tbsp. coconut oil (or oil of choice)
1 yellow onion, chopped
1½ Tbsp. grated ginger (or 1 big squeeze of Squeezable Ginger)
1 to 2 turnips, diced to ½” cubes
1 to 2 rutabagas, diced to ½” cubes (peel as needed)
1 parsnip, peeled, diced to ½” cubes
1tsp. cumin seeds
1 to 3 Tbsp. curry (any kind…your choice)
1 can coconut milk
  • Cook the chicken breasts as you desire (broil, grill, fry in a small amount of oil), then remove from heat and allow to cool before cutting into 1” cubes. Set aside.
  • In a large skillet (or wok), sauté onion and cumin seeds in the oil over medium heat until the onion is softened and beginning to turn translucent (about 3 minutes).
  • Add the root vegetables and sauté 5 to 8 minutes before adding ¼ cup of the coconut milk; continue cooking 2 minutes, allowing the coconut milk to evaporate, then add in another ¼ cup and continue cooking about 5 minutes.
  • Add an additional ¼ cup coconut milk – by now the root vegetables should be softening a bit; once the vegetables are cooked through (but not completely mushy), add all the remaining coconut milk and the curry, stirring to incorporate.
  • Allow all to come to a gentle boil and cook a few more minutes before adding in the chicken; cook all on low for about 5 minutes to heat through.
  • Serve over rice (brown, white…your choice).

Wednesday, February 14, 2018

Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~
(original recipe from carlsbadcravings.com)

2 boneless, skinless chicken breasts cut into 1” pieces
2 Tbsp. olive oil (divided)
1 medium yellow onion, chopped
6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,
   2 4 oz. cans shiitake mushrooms, drained
2 to 3 medium carrots, sliced
1 cup diced peppers (I usually use several of the small red/orange/yellow ones)
1 Tbsp. grated fresh ginger or squeeze bottle ginger
4 cloves garlic, minced
4 cups miso broth
4 cups chicken broth
1 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1 Tbsp. Japanese rice wine or pale dry sherry
Sriracha sauce to taste (1 Tbsp. or more)
3 oz. thin rice noodle (broken or cut into smallish pieces)
1 to 2 head bok choy, cut into bite size pieces (about 3 cups)
  • Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
  • Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
  • Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
  • Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).
Makes 8 to 10 servings.