Covert Veggies in Secret Places…

I’m always looking for ways to sneak veggies into a meal and I came across Ellie Krieger’s recipe for Macaroni and Three Cheeses the other day, which does exactly that. Ever had mac and cheese… and squash?

Here’s the deal – right off the bat – honesty. This recipe will not yield the expected comfort food mac and cheese from childhood. It’s definitely a bit of a departure. But who cares as long as it tastes good and is good for you?

This recipe adds cooked squash into the mix and is a great way to add nutrition and vibrant orange color to the mac ‘n’ cheese spin off. The squash adds some great body and creaminess to the cheese sauce.

Check out Ms. Krieger’s recipe.

Macaroni and Cheese – Squash Style...

·  16 oz GF pasta (I used Jovial's

     fusilli)

·    2 (12-oz) packages frozen 

     winter squash

·    2 C milk (dry Organic Valley)

·    2 oz extra-sharp Cheddar, 

     grated

·    6 oz Monterrey jack cheese, 

     grated

· 1/2 C part-skim ricotta cheese

·    1 t salt

·    1 t powdered mustard

· 1/8 t cayenne pepper

· 1/2 C GF breadcrumbs (Orgran)

·    1 t olive oil

I posted the link above for the official recipe, but here’s my quick n dirty directions:

 

Cook the pasta in a big pot of water (it’s a lot of pasta)

While the pasta cooks, put the milk in a large saucepan along with the frozen blocks of squash to begin melting it down.

Once the squash is melted, add the shredded and ricotta cheeses while stirring. 

Add the seasonings and turn off heat.

Combine 2 ounces of the jack cheese with the bread crumbs and oil in a small bowl.

Pour cooked pasta into large bowl and follow that with the cheese mixture. Stir to combine.

Pour pasta mixture into 9x13 pan and spread evenly.

Cover pasta with bread crumb mixture topping.

Cook in oven at 350 for 30 minutes.

I made a few modifications of my own – namely gluten free noodles and bread crumbs. I also didn’t use four different cheeses as the recipe does. I also keep powdered organic milk on hand because I only ever use cow’s milk occasionally for cooking. It doesn’t change the end result and it’s a great way to only make as much as you need for each recipe. Here’s my theory for what it's worth. I typically add whatever nut milk I have in the fridge at the time to a given recipe when it calls for less than a cup. When it comes to a recipe using two cups of milk like this one, and it’s a savory recipe, I’ve gotten some more-than-funky results when using anything but cow’s milk. So having the powdered cow’s milk is quite handy for this type of thing.

This recipe makes a lot and keeps pretty well. I bet freezing it would work well too.

Squash in macaroni and cheese? Why not? This is an excellent way to sneak a veggie into a dish.

All work and no play? Not quite…

I was on a business trip in Orlando all last week. It was a long week, Sunday through Saturday, with several, extremely long 12-14 hour days. Despite the busyness, I was able to work in some fun too. Art came along to be a pool bum all week because the hotel we stayed at was quite the impressive resort with plenty of amenities. She enjoyed herself very much, and I even had a day off mid-week, which we took great advantage of at Discovery Cove. What a blast!

Anyways, I was able to partake in some incredible food while in the land of "the" mouse. Not only did I get wined and dined with my clients on the company’s dime, but I ventured into some unknown culinary territory at Moonfish. Just from the name one can tell what kind of place it is. Well, I don’t like seafood or fish. At all. I can handle a tuna melt or maybe a bite of salmon, but that’s even pushing it. However, Moonfish came highly recommended so I knew this would be a good place to try some fruit of the sea because it would be done right. 

Gotta love the Fla. palm trees

Our private room, aquarium on right!

I tried crab cakes (not bad), coconut shrimp (can’t go wrong with deep fried), and calamari (again, fried and amazing!). I rarely have anything deep fried, so this was a special treat. The calamari, surprisingly, was my favorite. It had an excellent citrus-chili dipping sauce and the octopus itself was tender and flavorful. Sadly, it was a formal business dinner, so I wasn’t about to try to take any food pics. Let me assure you, everything was delicious.

We had so much food, it was crazy. While there were still several other apps on the table I didn’t try (various sushi, crab legs, shrimp, tuna tartar), I am still quite proud of myself. However, I must admit, I stayed safe with the chicken as my entrée!

On another night, I took everyone out to a less formal establishment, Boma, in Disney’s Animal Kingdom. First of all, the restaurant is in the huge lodge which is right next to animals like emu, antelope, and giraffe. Second, it’s a buffet, and third, it’s an excellent buffet. 

Giraffe and antelope

Zebra and emu

From waiting area: buffet on left - dining room on right

I’m typically not a fan of mass production in the kitchen (and the feeding frenzies that follow), but this place has it down and does it right. They feature African cuisine and I had some delightful dishes. 

Plate 1 of 64 or so...

Starting at 8 o’clock on the plate with what looks like mashed sweet potatoes – well that’s mainly what it was. It’s called fufu, mashed sweet potato mixed with white potatoes. Yum! Next at 11 o’clock is the spinach quinoa salad. There’s also sliced matchstick apples in there and a tasty champagne vinaigrette. At 2 o’clock is the couscous salad. There is an African name for it but I forget. It had nuts and dried fruits in there and I loved it. It was very similar to my quinoa crockpot casserole! Finally at 5 o’clock is the marinated artichoke salad. I don’t eat much artichoke, but when I get the chance, I love to do so. There is an endless amount of other delicacies at Boma, and the all-you-can-eat offerings change daily. Their soups are another highlight, and while I didn’t have any meat, I heard wonderful things about it.

The week was an absolute success in every way – business and pleasure. I will be back to Orlando in February and March, so I’ll be sure to check out some other well-reviewed restaurants and see what else the area has to offer besides overly crowded amusement parks!

Meadowbrook Farm…

My good friend, Chris, works at a local farm and oversees the various garden plots and growing projects on the property. Art and I recently had the distinct opportunity to visit Chris in his element and learn all about the history, people, plants, and mission of this wonderful Montgomery Country destination.

Meadowbrook Farm is nestled amongst the back roads of Abington and boasts a beautiful home once owned and occupied by J. Liddon Pennock, who was a tremendous advocate for the Pennsylvania Horticultural Society. So much so, he donated his estate to the non-profit organization upon his death in 2003. In tandem with PHS, Meadowbrook is the flagship store of the Philadelphia Flower Show each year, so they’re a pretty big deal.

Anyways, Chris and I share a love for cooking, good food, and local ingredients. Knowing this, Chris invited Art and me to check out his various projects and give us a tour.

We first checked out the community plots he oversees where I saw anything from summer squash and lettuces to various tomatoes and ground cherries. The latter grabbed my attention when he said it because I had no idea what he was talking about. Oh yes, this is why I love visiting a farm!

A ground cherry is in the tomato family and wears a husk similar to a tomatillo. They get their name because they fall to the ground when ripe and they are the sweetest, tangiest, most citrusy veggie I’ve ever tasted. I could eat these by the handful like candy! I had no problem eating them right there in the garden too because Meadowbrook grows everything organically.

I love shallots and I cook with them all the time. I watched Chris pull some right from the ground and place them in my hands. Now that’s what I call a fresh, organic, and local ingredient!

Local, organic shallots

The Hop Project

  

















Chris had sent me a pic a while back of the frames/trellises he built to begin growing hops. Upon my visit, some vines were already making their ways up the bamboo!

Backyard pool

Pennock house foyer

The house is very cool. The ground level is still kept as it was when Mr. Pennock lived there. They don’t make houses like this anymore. Posh furniture, beautiful décor, exotic plants…

This was a fantastic way to spend an afternoon and see the great work a local farm is doing. Chris, his wife, me and Art all went to Mad Mex and had a delicious dinner that evening. It was an all around wonderful day and great dinner. I had some incredible tofu tacos. I’m not terribly into Mexican cuisine, but Chris did not steer me wrong with this one. I loved it.

I went on that week to use those lovely Meadowbrook shallots on my usual dishes and thoroughly enjoyed them. Now if I can only get my own personal, weekly supply of those tasty ground cherries throughout their season!