Daniel said he wanted some cheesy macaroni for lunch so I obliged him.
Diced up some cauliflower and added that to the pasta about halfway through the cooking process. Grated up some more gruyere and also some aged cheddar. When the pasta is done, drain, add a little bit of milk, fold in the cheese, add a couple of dashes of white pepper, and voila!
Way better than that yucky Kraft boxed mac n cheese, and doesn’t take any longer to fix.
Aloha, Nate
Annie made this absolutely delicious meal with less than an hour of prep. She took a whole chicken and rubbed it with kosher salt and let it sit in the fridge for about 6 hours. Ground some pepper and sprinkled a little sugar on the skin before putting it in the oven. Roasted at 450*F for 30 minutes breast-side down, then flipped and roast for another 20 minutes.
The sauce started with sauteeing chopped garlic and artichoke hearts in olive oil. Then added a mixture of chicken stock, lemon juice, and vermouth. Added defatted pan drippings from the chicken. Simmered to reduce.
Cut up some carrots, broccoli, and cauliflower, then tossed with some olive oil, salt, fresh cracked black pepper, and Italian seasoning. Spread out on a foiled baking sheet and roasted with the chicken for the last 20 minutes. Boiled some russet potatoes until fork tender and then drained, then mashed with salt, white pepper, heavy cream and granulated garlic.
The chicken skin was nice and crispy from the sugar. The meat (including the breast) was juicy and tasty all the way through. Definite do-over!
Chicken and sauce recipes were from Fine Cooking Magazine, February/March 2005 issue. Veggies were simply hantam.
Aloha, Nate
Costco sells these wonderful flour tortilla starts that you have to finish cooking in a warm skillet. There are many applications but the kids love just a standard cheese quesadilla made with a shredded Mexican cheese blend (also from Costco).
I was feeling like fish the other day but wasn’t in the mood for Chinese-style steamed fish. I was feeling more like a grilled fish sandwich. Annie said we have some tilapia fillets in the freezer…*ding!* How about a fish quesadilla?
We seasoned the fillets with salt and pepper then pan fried them with some olive oil. In another skillet we cooked the tortilla, sprinkled on the cheese, crumbled the fish onto the tortilla, then folded it in half to finish.
Meanwhile, I took a ripe avocado and diced it up. Then I diced up some garden tomatoes. Minced about a third of a red onion. Added a minced garlic clove. Seasoned with salt and pepper, and squeezed the juice from half a lemon over it all. Mixed together, and we have a lovely but not spicy salsa.
We still had half a bag of wild-caught shrimp in the freezer, so we defrosted, peeled, and deveined them. Then we sauteed the shrimp with chopped garlic and seasoned with salt and pepper. Those “shrimpadillas” were awesome!
Aloha, Nate
Annie was feeling like some homemade (as in Malaysia) char kway teow. “Kway teow” is a steamed , flat rice noodle. “Char” is to fry.
For the ingredients, we have bacon fat, bean sprouts, prawns, chopped garlic, lup cheong (Chinese sausage), the kway teow, and preserved vegetables.
