Today was grey and drizzly all day, a day to be grateful for having a comfortable indoor space. Our food was a mix of things pulled from here and there, finished by a big, comforting plate of pasta. We used up egg whites and higher fat dairy left over from the cake, and also finished off some veggies that were nearing expiration.
Baked Mac N Cheese
We don't make mac n cheese all that often, but when we do, I like to freestyle it. This one was whole wheat fusilli with a creamy cheddar sauce (zipped up with ground mustard, plenty of black pepper and dashes of nutmeg and cayenne). Topped with crumbled French's Onions left in the pantry from Thanksgiving and a bit of Parmesan. Accompanied by the end of a bag of green beans.
To underscore how you can be flexible with Mac n Cheese, I made about 1/3 batch of what I found online. 6 oz dried pasta. 3 Tbsp each butter and flour. Add about 2 cups of diary (I used a mixture of whole milk, 2%, and probably 1/2 cup of half and half). Because of the higher-fat liquid, I cut the cheese in half, adding about 1 cup of shredded sharp cheddar to the sauce. Let your taste buds be your guide-- adjust seasonings and spices until it tastes delicious to you. I probably went a little heavy on the mustard, and I don't regret it. Experiment!
Salad from a Bag
Today's, a Southwest salad from Harris Teeter, had shredded iceberg lettuce, making it more perishable and the first on the docket to be used. I added a few baby tomatoes and chicken thigh from last night's dinner. Pretty darn good!
Eggwhite Scramble and Fancy Muffin
It's rare that my cooking adventures turn out nearing inedible, but it turns out that this pre-cubed ham is VERY salty. I suspect that without any fat from the egg to offset it, the salt was magnified. I'll admit, I abandoned some of it.
The English Muffin has a mixture of tahini and pomegranate molasses, which tastes like a less-sugary PB and J. Delightful!
Baked Mac N Cheese
We don't make mac n cheese all that often, but when we do, I like to freestyle it. This one was whole wheat fusilli with a creamy cheddar sauce (zipped up with ground mustard, plenty of black pepper and dashes of nutmeg and cayenne). Topped with crumbled French's Onions left in the pantry from Thanksgiving and a bit of Parmesan. Accompanied by the end of a bag of green beans.
To underscore how you can be flexible with Mac n Cheese, I made about 1/3 batch of what I found online. 6 oz dried pasta. 3 Tbsp each butter and flour. Add about 2 cups of diary (I used a mixture of whole milk, 2%, and probably 1/2 cup of half and half). Because of the higher-fat liquid, I cut the cheese in half, adding about 1 cup of shredded sharp cheddar to the sauce. Let your taste buds be your guide-- adjust seasonings and spices until it tastes delicious to you. I probably went a little heavy on the mustard, and I don't regret it. Experiment!
Salad from a Bag
Today's, a Southwest salad from Harris Teeter, had shredded iceberg lettuce, making it more perishable and the first on the docket to be used. I added a few baby tomatoes and chicken thigh from last night's dinner. Pretty darn good!
Eggwhite Scramble and Fancy Muffin
It's rare that my cooking adventures turn out nearing inedible, but it turns out that this pre-cubed ham is VERY salty. I suspect that without any fat from the egg to offset it, the salt was magnified. I'll admit, I abandoned some of it.
The English Muffin has a mixture of tahini and pomegranate molasses, which tastes like a less-sugary PB and J. Delightful!
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