Sunday, December 16, 2012

Broccoli & White Bean Mac & Cheese

Source: Clean Eating magazine (slightly modified by Aimee)
Makes 6-8 servings

2 (14 oz.) cans cannellini beans
1 large red pepper, chopped

12 ounces whole wheat macaroni
2 large crowns broccoli, chopped into small florets
2 cups milk, divided
6 TB whole wheat flour
12 oz. can evaporated milk
3 large cloves garlic, minced
1/2 tsp nutmeg
2 cups shredded cheddar (white cheddar works well)
6 TB grated Parmesan
salt & pepper to taste
paprika to top

1. Drain & rinse beans in large colander; mix in red pepper & let sit.
2.  Bring a large pot of water to a boil.  Add macaroni & cook according to package directions.  During last 6 minutes of boiling, add broccoli.  Drain mixture into colander with beans & red pepper; return to pot, combine well, & cover.
3.  Meanwhile, place flour in small bowl; whisk in 1/2 cup milk.  In large saucepan, combine remaining 1 1/2 cups milk & evaporated milk.  Heat over high heat & stir in garlic & nutmeg.  Bring mixture to boil, reduce heat, & whisk in flour mixture.  Cook over low heat, stirring often, until mixture thickens (about 1 minute).  Stir in cheddar & Parmesan until cheeses melt.
4.  Stir in cheese mixture to pasta mixture; season with salt & pepper.  Cook until heated through; spoon onto plates & top with paprika.

Monday, December 10, 2012

Roasted Red Pepper Soup

(modified by Aimee)

8 red bell peppers (about 2.75 pounds)
2 cups diced onion
1 TB minced garlic
32 oz. vegetable broth
3 TB white wine vinegar
1/4 tsp hot sauce
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
parsley or chives to top, optional

  1. Preheat broiler to high.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
  3. Heat oil in a large pot over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Stir in bell peppers, broth, vinegar, hot sauce, thyme, pepper & salt. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. 4.  Place soup in blender (you may need to do 2-3 batches).  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with parsley or chives.

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