Orzo Mac n’ Carrots and Cheese
- At September 9, 2010
- By megan
- In carrot, Cheddar Cheese, Orzo
0
I made WAY TOO MUCH orzo one night for a simple orzo and pesto dish. I don’t know what I was thinking… Why did I keep adding orzo to the pot of boiling water? Did I not think it was going to expand and take over the pot?
Well, it did. I had so much orzo left over that I needed to make something else with it because I really try to avoid wasting food. Since it is carrot season, I decided to make my Macaroni and Carrots and Cheese using orzo rather than traditional macaroni. Turned out to be a great idea.
I added some fire roasted green chilies that I got from my CSA with Ollin Farms to spice it up a bit, and served it with an avocado and tomato salad. Nothing went to waste.
If you are a fan of baked mac n’ cheese, give my Mac n’ Carrots and Cheese a try. You’ll be pleasantly surprised and pleasantly stuffed.
Garlic Grilled Cheese Sandwich
- At April 12, 2010
- By megan
- In Cheddar Cheese, garlic, Sandwich, snack, Udi's
- 0
Simple ingredients:
I grated a clove of garlic on my ginger grater. You might consider using a small clove, or even half of one if you don’t want to wake up the next day with the lingering taste of garlic in your mouth!
Asiago Blue Cheese Walnut Crisps
- At March 24, 2010
- By megan
- In Asiago, blue cheese, Cheddar Cheese, favorites, Oregon, side dish, snack
- 0
I got this recipe from My Year On The Grill, and it was so fast, so easy, and so delicious, that I added it to my “favorites” category on my blog. Here is the original blog post I visited for this month’s Taste & Create.
Simply grate the asiago, crumble the blue cheese, and chop the nuts. Place on a parchment paper lined baking sheet and bake at 300 for approximately 10 minutes.
Baked Potato Cheddar Chowder
- At January 23, 2010
- By megan
- In Apples, Cheddar Cheese, favorites, Potato, Soup, Vita-Mix
- 3
I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?
For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.
Ingredients:
- 6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
- 1 yellow onion
- 1/4 cup olive oil
- 4 granny smith apples
- 2 stalks celery
- 1 quart veggie broth
- 1 quart (maybe more?) water
- 2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- 1/2 TB dried Thyme
Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.
When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.
I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.
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