kale mac n cheese

After a summer of CSA vegetables, we needed something that our kids would definitely eat, hopefully in the form of vegetables. So, why not just combine kale, cheese and pasta? This was really really good - for both kids and adults.

kale mac n cheese
serves 4-6

1-2 tbsp olive oil
3-4 cloves garlic, minced
1 small bunch kale, removed from stem and chopped
1/4 - 1/2 cup chicken or vegetable stock
1 lb short pasta
2 tbsp butter
2-3 tbsp flour
about 2 cups whole milk
1 cup grated cheese (I used a mix of cheddar, gruyere and random mozzarella)
salt and pepper, to taste

Boil pasta according

Heat olive oil in a large sauce pan and saute garlic until fragrant. Season with salt and pepper.

Add in the kale and stock and bring to a boil. Season with salt and pepper.

Transfer to a blender or food processor and blend. Set aside.

Melt butter in the same sauce pan. Add flour, salt and pepper. Stir until mixed, about 1-2 mins (you want to cook off the pastry flavor of the flour).

Slowly pour in the milk and whisk  until you've got a thick sauce (you may not need to use all of it).

Stir in the cheese until melted.

Pour in the blended kale and stir until fully incorporated.

Add in the cooked pasta, tossing to combine.

Serve immediately.

celeriac and roasted garlic soup

We got a celeriac in our CSA share this week, and after researching, I decided to make this soup. It hasn't even finished cooking, but it already smells amazing! My hunch is that the amazing smells come mostly from the half-head of roasted garlic and fresh herbs... Ok, and having now eaten it at dinner, I think it's the best soup we've ever made!

celeriac and roasted garlic soup
serves 4-6

1/2 of a full head of garlic

1 large onion, finely chopped

1 celeriac, peeled and chopped

1 fennel bulb, chopped (optional, I threw it in since we had it)

2 potatoes, peeled and chopped

1 bouquet garni (mix of herbs - I used some fresh thyme and sage we had on hand)

4 cups vegetable or chicken stock

1/2 cup cream

salt and pepper, to taste

Roast Garlic: Place the halved head of garlic on a piece of foil and generously drizzle olive oil and season with salt. Wrap in the foil and place in a 350 degree oven. Allow to roast for 45 mins - 1 hr, until the garlic is soft. Squeeze soft garlic out of the skins and set aside. 

To begin making the soup, saute the onion in 2 tbsp of olive oil until soft and translucent. 

Add the celeriac and potato (this is where I also added my fennel) and saute for 10 mins.

Add the roasted garlic and herbs, and pour in the stock. 

Allow thesoup to simmer gently for 30-45 mins until the vegetables are soft. 

Puree the soup and add a little more stock if the soup is too thick.

Add the cream and season to taste. Serve. 

lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

easy brownies

These are the most wonderful, yet simple brownies. I love that everything can be mixed in one pot, and takes less than 10 minutes to put together, plus we usually have all the ingredients on hand already.

Moosewood fudge brownies
makes 9-12 brownies

1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour

Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.

In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.

Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.

peach berry crisp

yum - everyone loves this, including me!

peach berry crisp (adapted)

4 1/2 cups fruit, chopped (I prefer peaches and raspberries, but sometimes I use peaches with blueberries and/or blackberries)
1 cups all purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4  cup butter, melted

Preheat oven to 350 degrees.

In a large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter until crumbly.

Place chopped fruit in the bottom of a 9 x 13 inch pan. Sprinkle and spread crumble mixture over fruit.

Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

asian pulled pork

A variation on the usual pulled pork I made for a friend's bridal shower.

asian pulled pork
makes 12 servings

1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tbsp ketchup or sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tbsp peeled and grated fresh ginger
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
 4 lbs boneless butt pork roast, trim off fat and cut into 2 in pieces

1 bunch green onions
1/2 bunch cilantro, chopped
12 Chinese-style steamed buns

Add everything but the meat to the slow cooker and whisk to combine. Add the pork and toss to coat. Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork.

Return the meat to the pot, stir it into the remaining sauce.

Serve meat on top of buns with sliced green onions and/or cilantro.

light cabbage broccoli salad

a yummy salad that everyone loves, even the kids.

light cabbage broccoli salad
makes 12 servings

1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce

In a large bowl, toss together the cabbage, green onions and broccoli.

In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.

Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.

*The salad does not keep well if dressed, so only put the dressing on right before serving.