Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Guyere
Cheddar
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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Soupy!

Posted on September 27, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

I can’t come up with puns right now, no idea why.

My posting has become a little erratic and I apologize for that. I’ve decided I don’t want to post the recipe the same day I make it, but then what happens is that I forget to post for over a week. I’m going to have to go back to posting the day I make the food.

Last time I talked about wanting to make soup but it was still a little to warm for that. Fall is officially here, and it’s started to cool down. (Granted, when I made this, it was still a little on the warm side). I had some sort of squash soup running around my head, and when I went to Aldi they finally had squash, and I settled on butternut. Who doesn’t like butternut squash? It’s delicious.

I wanted to make something creamy and vegan, which is actually really easy in soup if you do it right. Butternut squash adds a creamy element to any dish and the flavor can be amped up if you use a little bit of coconut milk. This recipe was exactly that, it was easy to make, very creamy, had great flavor and was vegan. My only issue is that I had made too much, didn’t have anyone to share it with and couldn’t fit it in my fridge. So I ended up having to waste it, which was depressing, it was awesome.

Sweet and Spicy Butternut Squash Soup

Here’s what to get from the store:

Butternut Squash
Sweet Potato
Jalapenos
Vegetable Broth
Sweet Vadalia Onion
Coconut Milk

Sweet and Spicy Butternut Squash Soup

1 butternut squash, halved
2 sweet potatoes, cubed
2 jalepenos
5 cloves garlic, smashed
1 onion, diced
32 oz vegetable broth
1 cup coconut milk
Salt, pepper, paprika, sriracha, tumeric, garam masala, fresh basil

  1. Cover the squash and potatoes in olive oil, salt, pepper and paprika. Roast in a 400 degree oven for 30 minutes or until soft. Let cool slightly and scrape the squash out of it’s peel.
  2. While the squash and potato are in the oven, scorch the outside of the jalapenos with your stove. Let cool then peel and chop them.
  3. In a large pot, saute the onion and garlic until fragrant. Add the peppers then the vegetable broth, squash and potato. Stir while smashing down the lumps.
  4. Using an emersion blender or a normal blender, blend the soup until smooth. Season and taste. Let simmer for a bit before adding the coconut milk. Taste to adjust seasonings. Serve topped with fresh basil and crusty bread.

I had to skip yoga about 4 days the past week. I’m really glad that now I’m in shape it isn’t a huge thing if I do have to skip. Sure, I gained  a few pounds, but then again, people go up and down about 5 pounds a week, so it’s not that big of a deal either. I still feel strong, and that’s amazing.

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In the Morning, I’m making Waffles!

Posted on May 13, 2016. Filed under: Main Course, Uncategorized | Tags: , , |

I can finally eat real food again! My tooth is pretty much done swelling and I’m about to take my last penicillin. I have to say my body was NOT happy about being on the soft food/mostly liquid diet last week. I’m probably going to end up back on it after my root canal, but we’ll see.

I took the spicy sweet potato mash that I made to work the other day, completely forgetting that the habanero marinated and it became a LOT more spicy. I didn’t want to throw it away but I also didn’t know what to do with it. Randomly on Tuesday I thought “Why not make a savory waffle?” Savory waffles have been a thing for a while now, and how hard could it be? Not hard at all, actually. Adding the flour to the mashed toned down the spice quite a bit.

This recipe is beyond easy, and you can use whatever left over mashed potatoes you have in your fridge.

Left Over Sweet Potato Mash Waffle

What to get from the store:

Flour
Baking Powder

Left Over Mashed Waffle

1/4 cup left over mashed potatoes
1/4 cup flour
1 tsp baking powder

  1. Mix all the ingredients until smooth.
  2. Oil your waffle iron and preheat it. Place the dough on the iron, close it and cook until browned on both sides. Serve topped with cheese or butter.

Monday I discovered I now have a pair of pants that is to big on my waist and tight on my legs and..my butt! The one good thing about the liquid diet is that I got rid of some of the fat on my stomach and now it’s truly flat. It’s crazy to me and I still don’t believe it. I love that I’m feeling the way a healthy person should.

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Sweetly Spicy

Posted on May 7, 2016. Filed under: Side Dishes, Uncategorized | Tags: , , |

This week has been a little rough. Monday at work I was eating some soft pretzels and a piece of the salt aggravated a tooth I’ve been ignoring. I woke up in a lot of pain (if you call when I got sleep) and my face was starting to swell. I called a dentist but they couldn’t get me in until today. They suggested I go to the Dr or the ER. I chose the ER because the Dr I’ve been to here in town kind of blows (they misdiagnosed my mono a few years ago). $500 later armed with penicillin and strong pain killers, they sent me on my way. I went into work for a few hours, all the while my face getting bigger (I looked the like elephant man.) Luckily a coworker came in to finish out the shift. Thankfully the swelling has gone down quite a bit, and I have a plan for the dentist. I have a deep cleaning, root canal, a crown and wisdom tooth extraction (they aren’t bothering me, but the dentist said they can cause the same problems I’m having now so…out they go!) I wasn’t sure how good my dental insurance is, and luckily, it’s not bad. It’s going to cover about half of the work, which I find awesome.

Needless to say, solid food has been kind of a no go this week. I tried some of the apps at Blue Pointe’s grand opening (fabulous, go eat there!) and my mouth couldn’t open to wide. Last night I tried a falafal wrap when I took mom out for Mother’s day. I thought that would be fine, but the pain started again when I got home and I had to go to the strong stuff.

Wednesday night I made pureed black beans, carrots and avocado (baby food, essentially). I didn’t post about it because, well, it looked like turds. I wanted to make something yummy today, and for some reason, the jicima at the grocery store was staring back at me.

Jicima is a South American root vegetable with consistency of a potato. The difference between jicima and potatoes is that you can actually eat jicima raw. I didn’t do that, I added it to sweet potatoes and a habanero to make a sweet and spicy mash.

This recipe is easy, but it does take time to cook the starches down. I was really surprised that the jicima took longer to cook than the sweet potato. The habanero adds a nice spice to it, but BE CAREFUL. It’s a very spicy pepper, so you really don’t need more than 1. And, make sure to wash your hands after you handle it. (Ever get jalapeno juice in your eye? Yea, this is worse) Really, this would normally be a side dish, but considering chewing is still hard for me, it was the main course.

Sweet and Spicy Jicma and Sweet Potato Mash with Black Beans and Gorgonzola

Here’s what to get from the store:

Small jicima
Small sweet potato
Habanero Pepper
Gorgonzola
Greek Yogurt
Lemon Juice

Sweet and Spicy Jicima and Sweet Potato Mash

1 small jicima, peeled and diced
1 small sweet potato, diced
1 Habanero
1/4 cup Greek Yogurt
2 cloves Garlic
Splash of lemon juice
Salt, Pepper, Tumeric, Paprika
Black Beans

  1. Add the jicima and sweet potato to a pot of salted boiling water. Cook until fork tender, about 45 minutes.
  2. While the starches are cooking, char the habanero on the burner. Cool, then de seed and dice. (Wash.Your.Hands)
  3. Drain the starches and add them to your food processor along with the pepper, Greek Yogurt, lemon juice and spices. Blend until smooth. Taste to adjust seasonings, then add the cheese. Serve topped with black beans and more cheese.

After having to skip my yoga for 2 days due to pain, I decided I had to on Wednesday. It was a great decision. It’s amazing how much endorphin can lift someone’s mood. I can be exhausted and go through my practice and feel so great afterwards.

I’m really excited it’s getting warm out so I can show off more of my awesome new muscles.

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Twice the Fun!

Posted on March 20, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

You guys thought I forgot about you, did you? Last week I was on vacation and I came straight home to an 8 shift week. (I was originally scheduled 5..). Vacation was great…but…I gained a few pounds. We ate out more than I thought we were going to and I noticed it.

I came back and decided I had to fix that. This past week I upped my veggie intake and added a spinach and banana smoothie to my breakfast. The few extra pounds are gone, and my energy is back. (By the end of vacation I was a little run down. I only had time to go through my yoga practice once and it was obvious)

All week I was thinking about doing something for St. Paddy’s day, but I didn’t really want to do anything traditional. I’ve never really been super into white potatoes, but I’ve always loved sweet potatoes. They have a lot more flavor, and you can do quite a bit to them. Because of this, I decided to do a twice baked stuffed sweet potato.

Sweet potatoes are great because they have the extra beta carotene that white potatoes don’t have. Yes, they do have the extra sugar, but adding the right spices makes a really cool sweet and spicy flavor.

This recipe is pretty easy, but it does take a lot of time. Since there is a ton of down time, I went through my yoga practice while the potato was in the oven the first time, and let it cool while the quinoa was cooking. This recipe isn’t vegan, but to make it vegan, all you have to do is not put the cheddar on top.

Twice Baked Stuffed Sweet Potato

Here’s what to get from the store:

Sweet potato
Asparagus
Fresh Broccoli
Quinoa
Aged Irish Cheddar (Optional)

Twice Baked Sweet Potato

1 large sweet potato
3 pieces asparagus, diced
3 broccoli florets, diced
1 tbsp chopped red onion
2 cloves garlic, diced
1/4 cup quinoa
Salt, pepper, Tumeric, Cayenne
Block of Irish Cheddar (Optional)

  1. Cut your sweet potato in half length wise. Bake in a 400 degree oven for 50-60 minutes, or until cooked through. About 30 minutes in, sprinkle with salt and pepper.Set aside and let cool.
  2. While the potato is cooling, cook the quinoa until fluffy, about 20 minutes.
  3. Once the potato is cool, scoop out the middle, making sure not to break the skin.
  4. In a saute pan, saute the onion until fragrant. Add the asparagus, broccoli, garlic and spices and cook until bright green. Add the quinoa and sweet potato and mix. Taste to adjust seasoning.
  5. Put the mixture back into the shells and top with the shredded cheese, if you like. Bake for another 15 minutes in a 350 degree oven.

I’ve started working pretty hard to get ready for my move in July. I’m excited to finally be back in Illinois. While Indiana has been nice, I know the city is where I belong.

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Hummus? You Barely Know Us!

Posted on February 18, 2016. Filed under: Appitizers, Uncategorized | Tags: , , |

According to Facebook, 8 years ago yesterday, my college roommate, Katie and I cooked all the food. For not that many people. I get like that sometimes, I start cooking and I can’t stop. Yesterday was another one of those days. I used only half of the sweet potato for my frittatas, and I didn’t want to just leave the rest of it.

So, I decided to make chips. And with chips, I need something to dip the chips in. I have a bad addiction to dipping things. I get made fun of at one of my jobs because I’ll get fries and about 6 different sauces. Anyway, I had seen avocado hummus online before and had all the ingredients, so why not?

This is very easy to make, and very healthy. The chips are oven baked and everything in hummus is good for you, packed with protein and fiber.

Garam Masala Spiced Sweet Potato Chips with Siracha Lime Avocado Hummus

Here’s what to get from the store:

Sweet Potato
Garam Masala
Chickpeas
Avocado
Lime
Tahini

Garam Masala Spiced Sweet Potato Chips

1 sweet potato
Olive Oil
Salt, Pepper, Garam Masala, Tumeric

  1. Slice the sweet potato into rounds using your mandoline, if you have one. Toss them in the oil and spices and spread on a baking sheet.
  2. Bake in a 400 degree oven for 20 minutes, making sure to stir. The thinner you cut the chips, the more crispy they will get, but make sure not to burn them!

Siracha Lime Avocado Hummus

1 1/2 avocado (you can use 1, I had a half lying around)
1 can chickpeas
2 cloves garlic
1 tbsp tahini
Juice of 1 lime
Salt, Pepper
Siracha

  1. In your food processor, dump the can of chickpeas (liquid included), the avocado, garlic, tahini and lime juice. Blend until smooth, then add seasonings and siracha. Blend again, then taste to adjust seasonings.

I may have over done my yoga last night, my back is very sore today. It’s not awful, it’s kind of nice.

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Pie the Sheppard

Posted on December 19, 2015. Filed under: Main Course, Uncategorized | Tags: , , |

For some reason, almost all of the episodes of Chopped I’ve watched had someone making a sheppard’s pie. So, naturally that got stuck in my head. I really didn’t want to make it with ground beef, so I decided to do a vegetarian version.

Not going to lie, the Tofutruky “beef” has an odd flavor, but the whole thing still tastes really good. I also decided to use sweet potatoes instead of white potatoes for the topping, because sweet potatoes are just better.

Vegetarian Sheppard's Pie with Sweet Potato Topping

Vegetarian Sheppard’s Pie with Sweet Potato Topping

Here’s what to get from the store:
Tofuturkey Beef Style
Tempeh
Chickpeas
Sweet Potatoes
Sweet Vadalia Onion
Carrots

Vegetarian Sheppard’s Pie

2 sweet potatoes
1 tsp baking soda
Splash Almond milk
1 tbsp flour
3 Carrots, diced
1 package Tempeh, cubed
1 package Tofuturkey
1 can chickpeas
1/2 onion, diced
3 cloves garlic, diced
1 can chickepeas
Salt, pepper, curry powder, tumeric, paprika

  1. Bake your sweet potatoes in a 350 degree oven until soft. Take the skin off and put it in your mixer. Add salt, pepper, curry powder, tumeric, paprika, dash of almond milk, baking soda, flour, and mix. Set aside.
  2. In a skillet, saute the onions until translucent. Add the garlic, saute some more. Add the carrots,chickpeas,  tempeh and Tofuturkey and mix.
  3. Put the mixture on the bottom of an 8 by 8 pan. Spread the sweet potato mixture on top.
  4. Bake in a 350 degree oven for about 15 minutes.

 

I was going to write this yesterday, but I wanted to play the Sims, I hadn’t played in forever and it was nice to relax. Granted, I relaxed a little too much considering I forgot to make my coffee for this morning. Oh well. Haha

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Potted Chili

Posted on December 3, 2015. Filed under: Dining, Uncategorized | Tags: , , , , |

Sorry, couldn’t figure out a good pun for that one.

Shawn and I went ice skating last night, Valpo put in a rink and I really wanted to check it out. She had been skating about 3 times before, this was my only second time. But, I didn’t fall, so it’s all good. I didn’t even hold on to the wall…that many times haha.

I had been wanting to make a chili pot pie for a while. I thought a warm chili with a corn bread crust would be the ultimate comfort food. I also wanted to do a vegetarian version because meat is just expensive. This meal (Ok, more like the next 5 meals..there’s a lot guys), plus a week of groceries was just over $50.

I wanted something that would be filling, warming, and healthy. Hard order to fill, maybe. I decided to use sweet potatoes, Brussels sprouts, asparagus and a bunch of beans. Those are pretty much all my favorite vegetables that I cook.

IMG_20151203_154528

Vegetarian Chili Pot Pie

This recipe is so very easy and can be made in a crock pot, prepped the night before.

Here’s what to get from the store:

Sweet Potatoes
Asparagus
Brussles Sprouts
Tomato Sauce
Shallots
Jalapenos
Pinto Beans
Chickpeas
Blackbeans
Cornmeal

Vegetarian Chili

2 Sweet Potatoes
1 Bundle Asparagus
10-15 Brussles Sprouts
1 Shallot
2 Jalapenos
30 oz tomato sauce
1 Cup Water
1 Can each, pinto, chick peans, and black beans
Salt, pepper, curry powder, paprika, cayenne, turmeric

  1. Dice the vegetables and layer in your crock pot. Char the jalapeno on your burner before dicing. Cover with the tomato sauce and water, then add the spices and stir.
  2. Cook on high for 3 hours, or low for about 5. Taste to adjust seasoning. Near the end, add the beans.

Drop Cornbread Biscuit Crust
(Based off Martha Stewart)

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup coconut milk
1 cup shredded cheese

  1. Preheat oven to 375 degrees.

  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Transfer to a food processor, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.

  3. Add the cheese and pulse some more.
  4. Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not over mix.

For the Pot Pie
Vegetarian Chili
Drop Biscuit Dough
  1. Pour the chili into small bread pans or ramekins. Place the biscuit dough on top in little mounds. The dough will spread out as it cooks.
  2. Place the ramekins on a cookie sheet and bake at 375 for about 15 minutes, or until the biscuit dough is starting to brown.

I hired 2 new stage managers at Gorilla Tango and I’m pretty proud of myself. This isn’t the hardest production stage manager position, but I actually enjoy the added responsibilities. I feel so lucky that I found what I was meant to do with my life. I know so many people who may never find that, even though I really do hope everyone gets to feel the rush and joy of doing something they truly love.

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Taco….Thursday?

Posted on September 4, 2015. Filed under: Uncategorized | Tags: , , , |

..What, it works, right? I actually have tacos on Tuesday, but that’s besides the point.

I was talking wit a co worker the other day and telling her how I don’t buy meat to keep my grocery bill down. Her response was “Aren’t vegetables expensive?” That made me realize that most people still assume that eating healthy is still really expensive. It doesn’t have to be. My grocery bill is between $30 and $50 a week, depending on if I buy beer and what I’m making for the week. That gets me about a week and a half worth breakfast (banana), the salad I eat most days, and another dinner that gets me at least two servings. The expensive part of eating healthy is really all the processed foods that claim their health; I can get more fruits and veggies for what I would spend on the other processed foods; I feel way better, AND I eat pretty good.

I had a real problem coming up with what I wanted to make this week. Normally I know what I want for the next meal as soon as I’ve finished the first. Tuesday came around and all I could think of was “TACOS”. I don’t know if I’ve seen this recipe on Pinterest somewhere or what, but the idea of sweet potato tacos sounded amazing.

This recipe takes some time, but if you prep all your ingredients before you start cooking, that will help streamline your process.

Sweet Potato and Black Bean Tacos with home made tortilla chips and roasted salsa

Here’s what to get from the store:

Sweet Potato
Black Beans
Goat Cheese
Jalepeno
Avocado
Lemon
Greek Yogurt
Tomato
Poblano
Red Onion

Avocado Cream

1/2 Avocado
1/2 cup (or more) of unflavored Greek Yogurt
1 tsp lemon zest
Juice from 1/2 lemon
Salt, pepper, paprika, cayenne, cilantro

  1. Mash the avocado in a bowl, add the yogurt, lemon juice and zest, and spices. Mix until incorporated. Taste to adjust flavor.

Roasted Poblano Salsa

1 Poblano
2 Jalepeno
2 tbsp red onion
4 tomatoes
Salt, Pepper

  1. Slice the tomato, arrange on a cookie sheet and cover it with olive oil, salt and pepper. Roast in the oven at 325 for 10 minutes, or until almost cooked through. Place in a bowl.
  2. Roast the peppers over the burner until cooked through, dice and add to the tomatoes.
  3. Add the onion and spices, mix, and put in a ball jar.

Tortilla Chips

4 tortillas, cut into 8ths
Olive Oil
Salt, pepper, paprika

  1. Cover the tortilla chips with oil and seasons, arrange on a cookie sheet, and cook in the oven at 325 for 10 minutes, or until browned.

Sweet Potato and Black Bean Tacos

1 sweet potato, cut into chunks
2 cloves garlic, chopped
2 tbsp onion, diced
Splash of Triple Sec
Splash of Orange Juice
Salt, pepper, paprika, cayenne, cilantro
Black Beans
Spinach
Avocado Cream
Tortillas
Goat Cheese
1 jalapeno, diced

  1. Saute the potato until almost cooked through. Add half the onion onion and garlic.
  2. Once the onion and garlic are cooked through, add a splash of triple sec and orange juice. Cover the pan and continue to cook through.
  3. While the potatoes are finishing cooking, warm the tortillas in a skillet so they are easier to use.
  4. Build the taco: black beans on the bottom, sweet potatoes, onion, jalapeno, spinach, goat cheese, and avocado cream. Serve with tortilla chips and salsa.

Shawn recently started going to a personal trainer and she and I were talking about how our bodies have been changing thanks to the exercising. She’s noticed muscles that have been forming and how clothes have been fitting different. She’s always been tiny, but now her muscles are growing in different ways. I’ve been noticing the same thing and I’m still in awe at how much my body has been changing. The human body is a pretty cool thing.

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I’m going to get judged for this

Posted on July 2, 2015. Filed under: Uncategorized | Tags: , , |

I like experimenting with food, cause, why not? I had a LOT of gnocchi dough left over from my gnocchi with brown butter sauce from last week and I wasn’t sure what to do with it. I had  seen gnocchi mac and cheese a few times and decided that would be a good idea. Now, I asked Facebook what I should do, and on a phone call, Phil told me it sounds disgusting. I get it, sweet potatoes don’t exactly mix with cheese because they can be very sweet. I get it, but, I thought, why not use mild cheeses with a little bit of spice? I had some 4 cheese Italian Blend left over and that sounded great to pair with sweet potatoes. (Phil did suggest freezing the cooked noodles, and I did do that as well).

I didn’t take a picture of this dish because it was very…brown, and it wouldn’t look good on camera.

Here’s what to get from the store:

Gnocchi (If you don’t want to do sweet potato)
Sage
Thyme
Italian blend cheese
Asparagus
Butter
Milk (Either Almond or Cow)

Gnocchi Mac and Cheese

Cooked Gnocchi
Asparagus, blanched
4 Tbsp Butter
3 Cloves Garlic, smashed
2 Tbsp chopped Onion
4 Tbsp flour
1 cup milk (more or less)
1 egg
3/4 cup 4 Cheese Italian Blend
Sage, Thyme, Salt, Pepper, Paprika, Cayenne

  1. Melt the butter in a pan, add the onion and cook until transluscent. Add the garlic, sage and thyme leaves. Add the flour to make a roux.
  2. Once the roux is brown, add the milk and stir; let it thicken.
  3. Beat one egg in a bowl and add some of the sauce to the egg to temper it. Add the mixture back in.
  4. Add the asparagus, gnocchi and cheese and stir. Top with some fresh shaved Parmesan and serve!

One phrase I use at work, and in life, is “Try new things, it’s fun!” Sweet potato gnocchi mac and cheese sounds gross, but it’s actually pretty good. I didn’t know until I tried it, I just had an idea. So many people I know are afraid to try new things just because they think it’s gross, or it looks scary, or they might get made fun of. Just once in a while, why not try something new? Who knows, you may find something you love!

Speaking of something new, I turn 30 in a week. I’m really excited for it. Some people hate growing older, but I say, bring it. 30 is going to be more amazing than 20, because life is barley half way through. Bring it, growing older.

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