Tag: vegetarian

Baked Macaroni and Cheese

This recipe is pretty easy but it makes a delightfully balanced dish that pairs well with greens and ham. Serves about six and takes about an hour.

Preferably you will make this dish in a 2 qt. dutch oven but you can do it in a 7″x11″ baking dish.

Here’s what you’ll need:

  • 2 C. uncooked macaroni noodles
  • 1 1/4 C. Milk
  • 1/2 C. Butter
  • 2 eggs
  • 1/2 Yellow onion (medium, chopped, about 1/2 C.)
  • 4 oz. Fontina (shredded)
  • 4 oz. Medium Cheddar (shredded)
  • 2 T. Green Onion (chopped)
  • 2 T. Parsley (chopped)
  • 1 T. Salt
  • 1 T. Flour
  • 1 t. Paprika
  • 1 t. Chives (chopped)
  • 1/2 t. Fresh ground pepper

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My Asian-style salad dressing

This one is very simple. Perfect for a chicken salad with some chow mein noodles or a stir fry.

Alternately you can use it as the dressing for an asian-style coleslaw (see also: coming soon)

What you’ll need:

  • 1/4 C. Rice or white wine Vinegar
  • 1/3 C. Vegetable Oil
  • 2 t. Soy Sauce
  • 1 t. Garlic (minced)
  • 1 t. Ginger (grated)

A whisk or stick blender

To make:

Add the ingredients together and blend until the mixture has emulsified.

A stick blender (or immersion blender) makes this immensely easier. But if all you have is a whisk I would suggest rolling it between your two palms as if you were making snakes out of clay to get the most whisk for your energy.