Broccoli-Basil Mac and Cheese
via 101 Cookbooks
was as good as we thought it would be!
i did use the delicata and it was delicious! we didn't have any brocolli - so used a handful of kale. and the tomatoes i had on hand.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Tuesday, October 25, 2011
finally cooler!
and this
Broccoli-Basil Mac and Cheese
via 101 Cookbooks
was as good as we thought it would be!
i did use the delicata and it was delicious! we didn't have any brocolli - so used a handful of kale. and the tomatoes i had on hand.
Broccoli-Basil Mac and Cheese
via 101 Cookbooks
was as good as we thought it would be!
i did use the delicata and it was delicious! we didn't have any brocolli - so used a handful of kale. and the tomatoes i had on hand.
Monday, October 17, 2011
Broccoli-Basil Mac and Cheese
I wish it would cool off so I could try this! I am thinking of using my Delicata for it... and not peeling it.
Broccoli-Basil Mac and Cheese
via 101 Cookbooks
1 small winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows
Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.
Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley, and innocent
Prep time: 35 min - Cook time: 25 min
Broccoli-Basil Mac and Cheese
via 101 Cookbooks
1 small winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows
Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.
Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley, and innocent
Prep time: 35 min - Cook time: 25 min
Sunday, October 16, 2011
Acquacotta :: Tuscan Vegetable Soup
A friend made this for us over the weekend and I can't get it out of my head! So good. (And so much that is found in our CSA box!)
Epicurious | March 2001
by Faith Heller Willinger
Yield: Makes 2 servings
1 large red onion or 1 leek, roughly chopped
1 1/2 stalks celery, roughly chopped
3 tablespoons extra-virgin olive oil
1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained
Half of a peperoncino or any hot red pepper, fresh or dried
1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned)
3 cups simmering water
sea salt
2 eggs (preferably organic)
2 slices rustic, country-style bread, lightly toasted
1 teaspoon chopped parsley
1/4 cup grated Parmigiano-Reggiano or Tuscan pecorino cheese
Place the toasted bread in two soup bowls.
Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
Epicurious | March 2001
by Faith Heller Willinger
Yield: Makes 2 servings
1 large red onion or 1 leek, roughly chopped
1 1/2 stalks celery, roughly chopped
3 tablespoons extra-virgin olive oil
1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained
Half of a peperoncino or any hot red pepper, fresh or dried
1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned)
3 cups simmering water
sea salt
2 eggs (preferably organic)
2 slices rustic, country-style bread, lightly toasted
1 teaspoon chopped parsley
1/4 cup grated Parmigiano-Reggiano or Tuscan pecorino cheese
Place the toasted bread in two soup bowls.
Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
Monday, September 05, 2011
Back on the farm!
My daughters and I have been away most of the summer. And David isn't a big veggie eater. We put a hold on our CSA subscription - but started back up this week. We celebrated Labour Day with a trip to the farm.
We harvested tomatillos (and snacked on heirloom tomatoes).
Tonight... my favourite salsa verde. (and baked black bean taquitos to stock the fridge for back to school!)
There are many new options to subscribe to Calvert's CSA program. With only three weeks left in the season - for as little as $18/week - that's $54 for this season - you can try out the amazing produce, delivered to Calvert weekly.
You can read all about the farm, the programs, how to visit, and how to subscribe here: www.jointhefarm.com. Or email me at calvertgreencommunity@gmail.com
Happy Back to School!
We harvested tomatillos (and snacked on heirloom tomatoes).
Tonight... my favourite salsa verde. (and baked black bean taquitos to stock the fridge for back to school!)
There are many new options to subscribe to Calvert's CSA program. With only three weeks left in the season - for as little as $18/week - that's $54 for this season - you can try out the amazing produce, delivered to Calvert weekly.
You can read all about the farm, the programs, how to visit, and how to subscribe here: www.jointhefarm.com. Or email me at calvertgreencommunity@gmail.com
Happy Back to School!
Sunday, November 07, 2010
Spaghetti Squash Lasagna Mmmmmm
On our visit to the farm John and I overheard a conversation around spaghetti squash being substituted for noodles in lasagna. We asked for details. When John mentioned to me he tried it and it was a huge hit with the kids, I thought I would too...
we call it:
Spaghetti Squash Lasagna Mmmmm
(based on Mark Bittman's Vegetable Lasagna from How To Cook Everything Vegetarian)
makes 6-8 servings
1 cooked spaghetti squash skin removed
3 cups cooked greens (we used our beet greens and another bunch I'm not what they were!) squeezed and chopped
2 tbs olive oil
2 cups tomato sauce (I simply sauteed an onion with some garlic then added tomato and spices and cooked down)
2 cups ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
(I mixed all the cheese together and added a tiny bit of nutmeg)
a few dried lasagna noodles for the bottom (I used the precooked TJs ones)
Preheat the oven to 400. Grease rectangular baking dish with olive oil, add a dollop of tomato sauce and spread it around. Put a layer of noodles down (John suggested this was helpful in provided a base when serving); top with a layer of tomato sauce, a layer of greens, a layer of cheeses and a layer of spaghetti squash - repeat - finishing with tomato sauce, greens and cheese.
Bake for 45 minutes. Leftovers can be kept in the fridge for up to three days. I am curious how this would freeze? None left to try this time, but next I will make extra, as it was a hit!
we call it:
Spaghetti Squash Lasagna Mmmmm
(based on Mark Bittman's Vegetable Lasagna from How To Cook Everything Vegetarian)
makes 6-8 servings
1 cooked spaghetti squash skin removed
3 cups cooked greens (we used our beet greens and another bunch I'm not what they were!) squeezed and chopped
2 tbs olive oil
2 cups tomato sauce (I simply sauteed an onion with some garlic then added tomato and spices and cooked down)
2 cups ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
(I mixed all the cheese together and added a tiny bit of nutmeg)
a few dried lasagna noodles for the bottom (I used the precooked TJs ones)
Preheat the oven to 400. Grease rectangular baking dish with olive oil, add a dollop of tomato sauce and spread it around. Put a layer of noodles down (John suggested this was helpful in provided a base when serving); top with a layer of tomato sauce, a layer of greens, a layer of cheeses and a layer of spaghetti squash - repeat - finishing with tomato sauce, greens and cheese.
Bake for 45 minutes. Leftovers can be kept in the fridge for up to three days. I am curious how this would freeze? None left to try this time, but next I will make extra, as it was a hit!
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