Mac and Cheeses

From Spinach Mac and Cheese - Two 🧐Kooks In The Kitchen (twokooksinthekitchen.com)

• 8 oz elbow macaroni - 2 cups I use 1/4-1/2 cup less to make the mac and cheese more saucy)
• 2 cups frozen chopped spinach,thawed, drained (or 4-5 cups fresh baby spinach, roughly chopped)
• 3 tablespoon butter
• 2 tablespoon flour
• 2 cups whole milk (or 2% if preferred) (use 2% if preferred or any combination of milk - any type - and cream)
• 1/2 teaspoon salt  (depends on saltiness of cheese)
• 1 teaspoon Dijon mustard (optional) prepared mustard is ok too
• 2 1/2 cups (338g, 12 oz) shredded cheese. I use half American cheese (or gruyere) and half sharp cheddar cheese 

Instructions

• BOIL MACARONI [AND SPINACH]: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. [Alternative method: 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta.]
• MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Cook in spinach til drier. Add flour and whisk to blend. Cook for 2 minutes. Add most of milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups  cheese.   Add more milk now or after adding pasta for desired thickness, noting that it thickens as it cools.
• COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. 
• If BAKING: HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil. 1/2 cup (56g) of cheddar on top. Bake for 15-20 minutes until cheese is golden brown on top. 

Notes

1. Variations and Substitutes
   • Cheese
     • Options are sharp cheddar, gruyere, goat cheese, gouda, Monterey cheese. Or a combination of two cheeses.
     • You can, of course, use Kraft cheese slices or Velveeta. They will make a very creamy mac and cheese, but keep in mind they are cheese products - not real cheese - and highly processed.

• • Add-ins
    • Saute a cup of finely chopped onions in butter for a few minutes before adding the flour. (I use this one all the time). Sauteed mushroom is another option. 
    • Add 2 tablespoons of pesto or fresh green onions 
    • Add 1/2 cup chopped sundried tomatoes
    • Try 1 cup chopped cooked ham, cooked sausage or crumbled cooked bacon. 
    • Instead of spinach, try broccoli florets (cook the same way as per the recipe). 
    • And yes, of course, you can leave out all of the above and just stick to a simple mac and cheese.
  • Lighter version (lower cal, lower fat)
    • Lighten up the mac and cheese casserole (lower fat and calories) by:
      • skipping the extra half cup cheese on top
      • using a lower fat cheese
      • using 2% milk instead of whole milk. 
  • Pasta
    • Elbow macaroni, orecchiette, penne, fusilli and rigatoni 
  • Panko topping (optional)
    • Mix a 1/4 cup panko or bread crumbs with a tablespoon of butter and 2 chopped green onions.  Sprinkle over the top before baking.

1.  
2. Make Ahead: Before baking, you can cover the casserole and refrigerate for up to 2 days. Then bake the spinach mac and cheese when needed at 375F/190C for 25 minutes.

 Adapted from 
Tuscan Chicken Mac And Cheese (One Pot, Stove Top) - Cafe Delites

in less than 30 minutes?

 

Servings: 6 people

Ingredients

• 2 large chicken breasts, seasoned, cooked (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive )
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 tablespoons flour
• 2 cups broth
• 3 cups milk OR other dairy*
• 2 teaspoons dried Italian herbs
• 10 ounces (3 cups!) elbow macaroni uncooked 
• 3 cups baby spinach leaves
• 2 cups of cheese ( Parmesan, mozzarella, Cheddar, Gruyere, etc.) 
• some fresh parsley chopped

Instructions

• Add butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the wine, allow to simmer for 5 minutes.
• Add sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and cook a minute.
  add broth, 2 1/2 cups of milks, seasoning, and bring to a very low simmer. 
• Add macaroni; stir occasionally as it comes to a simmer. Reduce heat and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked. Add the spinach.
• Stir all of the cheese in. Adjust salt and pepper to taste.
  
  [ If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. ]
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

*You can also use evaporated milk.

**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

Five Layer Sponge with Cream Cheese Frosting

Liked the cake. Turned the frosting into cookies later. Even the reduced amount of sugar never dissolved. 

Using the wilton pan set, barely made five six-inch rounds.
adapted from: Sponge Cake 
(https://www.countryliving.com/food-drinks/recipes/a1242/sponge-cake-chocolate-frosting-3344/)  

1 c. plus 2 tablespoons unsalted butter at room temperature, plus more for baking pan
1 3/4 c. cake flour, plus more for baking pan
2 tsp. baking powder
1 1/4 c. plus 3 tablespoons milk
4 large eggs
2 c. granulated sugar
1/2 tsp. kosher salt
2 tsp. vanilla extract

Make the cake: Heat oven to 350°F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.
Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Meanwhile, make frosting of choice.* Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

*

Easy Cream Cheese Frosting

• 2 blocks of
  cream
  cheese
  ,
• 2 sticks of butter,
• one bag of powdered sugar
• a splash of vanilla.

Extra extra! Cook's Country Hummingbird Cake, here:
Hummingbird Cake- A Classic Southern Treat - A Feast For The Eyes

Star Bread from TurkuazKitchenDaily on Instagram

1 tbsp yeast (11g)

1/4 cup warm water

3 tbsp granulated sugar

1 cup milk

2 eggs

1 tbsp Vanilla

4 cups flour 

Pinch of salt

Half cup butter

For egg wash

1 egg

1 tbsp milk

1/2 tsp oil

For filling!

Hazelnut chocolate cream or you can

use any type of jam or cinnamon sugar

In a bowl, whisk together the warm

water, yeast, and a pinch of sugar and

let it rest until fluffy for 5-7 min.

In a large bowl (preferably of a stand

mixer), put flour, milk, remaining sugar,

salt, eggs, vanilla, and yeast.

Mix them until combined for about 3-4

minutes. Then, cover it with a cloth or

plastic wrap and let it rest at room

temperature for 10-12 minutes.

After that, knead the dough by stand

mixer or hand. Add room temperature

butter to the dough and continue to

knead for 12-15 minutes.

Cover it with a plastic wrap and keep it

for around 1-2 hour until doubled in

size.

Punch down the ready dough and

place the dough on a floured counter.

Divide the dough eight equal pieces

and roll each piece into a ball.Cover

the ball with plactic wrap and let rest

10-15 min. Roll each ball out into a thin

10 circle and place the circle of

parchment paper. Top with chocolate

cream then layer the other three

circles and filling on top. (leaving the

top circle bare.)

Put a 2 or 3 inch bowl in the center

and Using a pizza cutter or knife, cut

the circle 16 equal strips. (just like reel

video)

Using two hands pick up two strips

and twist them from each other two or

three times then press the two end

together filmly. Repeat that you end up

with eight of strips.

Transfer the star bread to a baking tray

and cover with plastic wrap and let it

rest 30 min.

Preheat the oven 380 F.

Brush the star bread with beaten egg

and pour a little bit granuleted sugar

on top.

Bake for about 15-30 min until golden

brown.

Remove from the oven and cool for

about 10 min.

Dust with confectioners sugar on top

and serve warm.

Roasted Garlic

 

1. 400 degrees F. Trim about 1/4 inch off the top of the garlic, 
2. Place garlic on a piece of parchment paper and or foil paper. 
3. Drizzle olive oil [salt] on the top of the garlic.
4. Cover garlic and bake for 
5. 40-50 minutes or until garlic is soft and golden brown.
6. Remove garlic from oven and allow to cool. Sprinkle a little salt over roasted garlic then simply squeeze the base of the garlic to remove the soft flesh.
7. Store garlic by placing it in a jar, cover with olive oil and refrigerate for no more than one week.

Thai Curry Chicken with Coconut-Peanut Sauce

 Adapted from  Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce - Once Upon a Chef

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Servings: 5

Total Time: 40 Minutes

INGREDIENTS

FOR THE CHICKEN

• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced

• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

FOR THE COCONUT-PEANUT SAUCE

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed [or honey]

• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste [[or garlic,onion,curry, fish sauce, and other c. paste ingredients, bc the store bought can be too spicy/high sodium and/or poor ingredients]
• 3 tablespoons fresh lime juice, from 2 limes 

FOR SERVING

• 1 lime, cut into wedges (optional)

INSTRUCTIONS

1. Make the marinade by combining the nine first ingredients, and Add the chicken  Cover and marinate in the refrigerator at least 4 hours or overnight.
2.  sauce ingredients: Simmer in a medium pot, stirring occasionally, for about 3 minutes, at end add the fresh lime juice. Set aside.