Thursday, July 15, 2010

Homemade Macaroni & Cheese

My version does not require a roue. It is very cheesy and filling. This recipe makes a very large amount which is perfect for a larger family or for freezing portions for later.


2 lbs macaroni elbow or shell noodles
6 TBS butter
12oz can EVAPORATED goat milk
1/2 C water
1 TBS granulated garlic or minced garlic
1 tsp black pepper
1TBS parsley
1 lb cheddar cheese, grated
1/2 lb colby-jack cheese, grated
4 oz gouda cheese, grated
(total cheese amount= 1 3/4 lbs if wanting to use different cheese[s], use 2 lbs for super cheesy!)

Boil noodles in 4 qt (or 6-8 qt if you have one) pot until aldente.  Strain the noodles thoroughly. While noodles are draining, reuse the pot to melt the butter. Add garlic, pepper, and parsley. Stir. Add goat milk and water all at once. Raise heat until milk boils (not a rolling boil!), stirring constantly. Reduce heat to low. Add cheese by the handful, stirring while adding, until all is in the pot. When cheese is thoroughly melted, turn off the heat and add the noodles back to the pot. Mix sauce well with the noodles. Serve and enjoy!

Other variations:
If you like crunchy baked mac and cheese, put mix into a casserole dish and sprinkle crushed corn flakes on top. Bake for 15 minutes @ 375 degrees, or until flakes start to brown. Enjoy!

Ham it up! Add cubed chunks of ham to the sauce before adding the noodles. (or bacon bits, yum-yum)

Tuesday, July 13, 2010

Garden Sauce

I made this last summer with the leftovers from our garden and veggies in the fridge that needed to get used asap. It was delicious, but would probably be even better with fresh prime ingredients instead of leftovers.

5 large tomatoes (preferably heirloom) quartered
1 handful cherry tomatoes halved
1 large onion (your choice) quartered
1 medium zucchini chunked
4 carrots (not peeled if organic)
2 cloves garlic
2 TBS extra virgin olive oil
1 pinch sea salt
2 pinches fresh chopped parsley
2 pinches fresh chopped oregano

Place all ingredients into a ceramic or ceramic coated casserole dish with lid. Place in oven @ 350 degrees and bake for 2 hours.Stir ingredients. If all have turned to mush while stirring continue to next step. If not, bake for another 30 minutes. When ready, pour mush into a food processor, add 1 Cup water, and liquefy. Serve immediately with favorite noodles or can/freeze for later. Makes approximately 2 quarts.

Wednesday, July 7, 2010

Spicy Garlic Shrimp with Kale and Quinoa

  • 1 cup quinoa, rinsed (red or regular)
  • 1 1/2 cups water
  • Large pinch of sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 pound shrimp, peeled and deveined
  • 1 small bunch of kale, roughly chopped (about 3 cups)
  • 1/2 cup tomato sauce (optional: roasted garlic sauce)
  • Juice from 1/2 lemon
  • 2 pinches red pepper flakes
  • Coarse sea salt to taste
  • Freshly grated Parmesan for serving, optional
In a large saucepan, bring the water, quinoa, and salt to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 15-20 minutes. Let stand, covered for 5 minutes and then fluff with a fork. Set aside.

In a large skillet, heat the oil and butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and kale. Cook until the shrimp are pink and cooked through and the kale has wilted. Stir in the tomato sauce and cook for another minute. Remove the pan from the heat and stir in the lemon juice and red pepper flakes. Season with salt as needed.

Serve the shrimp and kale mixture on top of the quinoa and top with Parmesan if desired.

Makes 2 servings, multiply as needed.

Friday, July 2, 2010

Vanilla Granola

Preheat oven to 300 degrees. Makes 2 cups.

  • stick butter
  • 2 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1/4 cup golden brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons canola oil
  • 2 tablespoons cup honey
  • 1 tablespoons sugar
  • 2 teaspoons vanilla extract

Lightly grease large baking sheet with stick butter. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Place on center rack in oven. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to cooling rack; cool granola completely. Stores for 2 weeks in an airtight container at room temperature.